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Old 01-14-2011, 09:32 AM   #3
BBQ Grail
somebody shut me the fark up.
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Join Date: 08-11-03
Location: Rocklin, CA

Do you mean like this?

Here's one I did at the Memphis In May World BBQ Championship Celebrity Grill-off last year...

The process is simple. Using a long thin bladed knife, cut a slit down the middle of the loin. Insert a partially FROZEN italian sausage. Tie off the end and cook as you would a normal loin. It's best to do the prep work the night before so the sausage has time, in the fridge, to thaw out before cooking.

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Thanks from:--->