I'm a fan of being naked.
The sausage meat here on the island just isn't like the stuff back home. It needs a tremendous amount of seasoning to even get close so I went the bacon weave route. I long for a serious naked fatty. :(
Slappin that bass like some delerious funky preist!!!
UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*
British BBQ Championships
Grand Champion 2008
British BBQ Society - Southern Championship
Grand Champions 2009