View Single Post
Old 01-15-2009, 05:41 PM   #17
somebody shut me the fark up.
Bigmista's Avatar
Join Date: 05-24-04
Location: Long Beach, CA


Personally, I would just get the breakfast sausage, squeeze it out of it's wrapper, sprinkle it with some rub and put in the UDS for 2.5 -3 hours. Internal temps should be between 160 and 170. Slice and eat.

I think you should start with a plain so that you have a baseline for all future cooks.
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!

Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is offline   Reply With Quote