I’m thawing out a few sausages I got from Franklin bbq. They look like they’re uncooked, but I know how to deal with that.
So, what will these be? Like kielbasa maybe? I guess I’ll grill them on the BGE with some smoke, but I don’t have time to smoke them like a couple hours.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Dice them up and throw them in with some scrambled eggs. Serve on tortillas with a little salsa and cheese. Or, we Texans grill/smoke at about 275 until the skin gets a good snap - if raw the IT needs to hit around 155-165 but may go higher to get that snap in the skin. Eat as-is with no condiments. Or, cook however you wish - anyway is pretty good with Texas links.
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