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Old 07-02-2010, 02:10 PM   #59
somebody shut me the fark up.
Bigdog's Avatar
Join Date: 09-17-03
Location: Wichita, Kansas

Originally Posted by ChicagoSizzlin View Post
I am going to make these beans this weekend to take as a side to my brother in laws house.

Only thing Im Qn is MOINK balls and a Fatty this weekend. I see the recipe calls for " 1 lb. smoked leftover smoked pork or beef, more or less, or 1 lb crumbled cooked pork sausage ". Any recommendations for this or does the crumbled sausage work well? How do you prefer to cook the sausage as well?
Just smoke 2 fatties, crumble, and you're good.
Senior member of the Brethren
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a camping grill, Blackstone flat top X 2,The MOAB, and now the proud owner of a YS640, MOINK.
Pitman for Andy Groneman at the All Things BBQ cooking classes.
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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