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Old 01-27-2014, 02:34 AM   #6
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma

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.
18.5" WSM and 22.5" OTG.
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