The BBQ BRETHREN FORUMS. - View Single Post

gtr · 07-18-2013, 02:57 PM

07-18-2013, 02:57 PM	#2
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Can't think of any tried and true right off the bat, but here are some resources: http://lpoli.50webs.com/AlphabeticalList.htm#FRESH http://www.panix.com/%7Eclay/cookboo...ts.cgi?sausage http://web.archive.org/web/200102140...e/Sausage1.htm http://www.wwf5.com/stuffers.com/con...s/sausrecp.pdf Or just make it like normal and leave out the sage? __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?