Thread: Labor Day Menus
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Old 09-03-2004, 09:21 AM   #67
somebody shut me the fark up.

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Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.

Originally Posted by BBQchef33

i used to do it raw and the sausage would get smooshed.. .. then i did the slightly frozen, but it always came out with a somewhat steamed texture on the outside. First time i started searing was last winter.. and i KNOW i mentioned it.. and we even DISCUSSED!! Try it.. it works better.. I never removed the casings though. Tried once with just sausage meat and it crumbled out when I sliced it. Seems the casings get you that Bullseye when sliced..(by the way.. there are 2 E's in bullseye). :)
I just had an idea.

Do you think a boneless skinless chicken breast, marinated in italian dressing or something, then shoved into a pork loin would be good?

Maybe a Dales seasoning marinaded boob, but in half lengthwise and shove it in.

I might try this.

The death of "willkat98"

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
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