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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 08-26-2010, 11:35 AM   #1
bbqdavarrow
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Default Sausage Fatty Help/Ideas..

I need some ideas/suggestions on the Sausage Fatty Category..

we made it once for a turn-in, basically Italian sausage with peppers and onions , we did not do to good at all. I put it in my backwoods and my wife didn't like the smoked flavor, should I just grill it next time?????

dave
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Unread 08-26-2010, 12:06 PM   #2
Scottie
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I find up in NEBSland... Use as much maple syrup as you can dump on it... then add more... Easy peasy...
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Unread 08-26-2010, 01:27 PM   #3
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This...

http://www.bbq-brethren.com/forum/sh...ad.php?t=53366

With maple syrup
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Unread 08-26-2010, 01:31 PM   #4
Groundhog66
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Quote:
Originally Posted by Ron_L View Post

Oh boy, that HAS to taste good.
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