Good to see you! Anyway, I'm a fan of the nekked fatty myself - just hit it with some rub & cook it. Once in a while I'll glaze/sauce it at the end. A sweeter rub would probably be good esp. if you're using store bought sausage (I make my own) 'cause the Jimmy Dean type stuff can be pretty dang salty, so that's something to think about. You might wanna make a trial run before Saturday. I've got a bunch of SM rubs on hand - if you need any, hit me up.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
- Got 2 in the nest baby!
Mayzie's keeping an eye out for you!