m-fine
is One Chatty Farker
- Joined
- Apr 25, 2016
- Location
- Rocheste...
After 6 weeks of ownership of my new Pit Boss Kamado grill I realized I have not done any basic old school simple grilling. No hots, no hamburgers, no Italian sausage, no brats. So tonight we fixed that and got two of the four out of the way.
Zweigles red and white hots, not possitive who made the sausage, but they are probably from Gianelli's in Syracuse. Zweigles hots are a Rochester NY thing although when ordering at a hot/burger joint a red is called a "Texas" for reasons that escape me since there is nothing like them in Texas. The white is called a "porker" even though the Reds also have pork in them. If that doesn't seem to make much sense, we then put hot sauce on them, except it is really a seasoned meat sauce and not normally hot. If you want all the condiments, don't order "everything" on them, or you will only get yellow mustard, chopped onions and sauce. Intuitive no?
Anyway, on the the cook. I inverted the Spider to raise the main grate up to the felt line and get some clearance between the meat and fire. No worries of flare ups burning the meat.
Zweigles dogs use a natural casing and are marketed as "pop open" because they will, well, pop open if you don't cut them. Most local dog places will slice them almost through length wise and then fold them open to cook them flat on a griddle, but on a grill I prefer to just let em pop.
Dogs are done first, should have given the sausage a head start.
And they're done.
Zweigles red and white hots, not possitive who made the sausage, but they are probably from Gianelli's in Syracuse. Zweigles hots are a Rochester NY thing although when ordering at a hot/burger joint a red is called a "Texas" for reasons that escape me since there is nothing like them in Texas. The white is called a "porker" even though the Reds also have pork in them. If that doesn't seem to make much sense, we then put hot sauce on them, except it is really a seasoned meat sauce and not normally hot. If you want all the condiments, don't order "everything" on them, or you will only get yellow mustard, chopped onions and sauce. Intuitive no?
Anyway, on the the cook. I inverted the Spider to raise the main grate up to the felt line and get some clearance between the meat and fire. No worries of flare ups burning the meat.
Zweigles dogs use a natural casing and are marketed as "pop open" because they will, well, pop open if you don't cut them. Most local dog places will slice them almost through length wise and then fold them open to cook them flat on a griddle, but on a grill I prefer to just let em pop.
Dogs are done first, should have given the sausage a head start.
And they're done.
