Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Finally got around to using my hot dog hanger on the PBC to do some really fat hot Italian sausages with fried peppers and onions on the Blackstone along with some stuffed Portobellos also on the PBC.
I still remember as a kid hot dogs over a fire were a hell of a treat.
White BREAD I swear I don't recall ever eating one on a bun.
Grandma taught us her trick of roasting them on a fork inside on the gas range. I will admit my wife has caught me a few times using that old trick and she never gets less cranky about it.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
Oh yea! I made a chicken sausage earlier this year and am amazed at how good it is! The flavor is out of this world! It’s an herb and wine flavor profile that is so good!
I buy and eat the grocery store version of those all the time, love 'em !! I'll bet yours are over the top good !! I can tell just looking through the casing !!!
Got some brats as a freebie from Porter Road and been enjoying the heck out of them. Here was lunch today, slapped them on the grill and topped one with sauerkraut and stone ground mustard, and the other with a sweet slaw covered with a guacamole habanero sauce. Both were outstanding. I can see why you Yankees love you some brats !!!
No pictures because we haven't made it yet this year but soon. One of our favorites.
Brown some Italians (we like hot Italians) on the grill or stove.
In a bread loaf pan dump in about 1/4" of pizza sauce and a heaping handful of shredded mozzarella.
Place the Italians on top.
Cover them with more pizza sauce and shredded mozzarella.
Cook the whole mess until the Italians are done, maybe 20 minutes or so.
Put the Italians on a quality brat bun, ladle on a lot of the pizza sauce/ mozzarella goo and absolutely fall in love.
Reserve the goo to be used on anything else you can think of or eat it over days with a spoon, it's that good.
Again, it's one of our favorites. Definitely not good for you but indescribably delicious.
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