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Unread 01-27-2014, 02:34 AM   #6
Babbling Farker

Join Date: 07-06-13
Location: Oklahoma
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I think next time I am gonna add more cayenne than the book calls for along with a nice portion of chipotle powder. And a tad more salt. I'd also like to get some tanginess in there if I can somehow. But I suppose the sausage will get its tanginess and heat from the dish it is cooked in, e.g. jambalaya.
"Antonio" Bandera, Mini WSM, 18.5" WSM, Hasty-Bake Suburban, GMG Davy Crockett, OTG 22.5"
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