Thread: Sausage Report
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Unread 04-20-2004, 10:38 AM   #9
somebody shut me the fark up.
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Join Date: 09-17-03
Location: Wichita, Kansas
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Originally Posted by willkat98
I had a thought for this weekend.

Take a 1# roll of spicy JDean and seperate into maybe five meatballs. Only smoke for a about 1.5 hours in heavy smoke and low temp, so as not to dry out. Might be near solid smoke ring. Then, into the chili pot they go. Might do 2-3 logs like this actually.

Anyone think that with work (rather than crumbling a whole one)? They should stay intact that way.
Sounds great. You will get a lot more flaver that way too. Let us know how it tastes.

Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK.

Smoke on Brother KC

Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
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