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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-20-2004, 04:30 PM   #16
parrothead
somebody shut me the fark up.
 
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Hickory rules!
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Unread 04-20-2004, 04:59 PM   #17
Solidkick
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I like using hickory, but I have fallen in love with the sugar maple. Sweet and smokey, damn I'm getting aroused.........
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Unread 04-20-2004, 06:52 PM   #18
Solidkick
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Actually, I think it's one of the best "finds" of the new millenium. I don't think most would even think about smoking a sausage log, thinking it would turn out being a fatty mush ball. If you get a good quality brand of sausage, I think it can't be beat. I've shared the idea of smoking a sausage log and get some really strange looks and opinions. Then I get the phone calls saying "man, I'm sure glad you told me about it" or "guess what was the first thing that was cleaned up" or "next time I'm gonna do two."

It definitely is a keeper!
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Unread 04-21-2004, 09:26 AM   #19
HickoryNut
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I did a party fatty last weekend, one of those 5# tubes of cheap hamburger with a half a bottle of Louisiana hot sauce mopped on it. Way overcooked it but it slices nicely and makes some good sandwiches to bring to work.
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Unread 04-21-2004, 03:11 PM   #20
bbqfreak
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This sausage thing sounds like a good idea. Gonna have to try it next time I fire up a smoker. See? I'm already learning stuff here.
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Unread 04-21-2004, 04:40 PM   #21
racer_81
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Quote:
Originally Posted by HickoryNut
I did a party fatty last weekend, one of those 5# tubes of cheap hamburger with a half a bottle of Louisiana hot sauce mopped on it. Way overcooked it but it slices nicely and makes some good sandwiches to bring to work.

Hmmmm.......now that sounds really interesting.

Wonder if the tube has the structural integrity to withstand
the use of a cajun injector? I'm thinkin' a worsey sauce
injection.
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Unread 04-21-2004, 06:00 PM   #22
smokeypig
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folks, the bottom line is simple: when you light the fire, make sure you got plenty of jimmy dean hot or sage sausage to go on that there fire....


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Unread 04-21-2004, 07:29 PM   #23
BigAl
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Smokeypig,

I like bottom lines, you got it!
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