A guide to sausage in Texas barbecue
 

https://s.hdnux.com/photos/01/13/44/...ery_xlarge.jpg

Man, I'm hungry now!

https://www.houstonchronicle.com/ent...e-15739977.php

:Kaleun_Salivating: :up:

Ribs and hot wings are personally my favorite. What sucks though is that you can't just whip up some Ribs at 2:00 PM and have it ready at 5:00 PM, definitely won't taste good!!

I'm a little surprised there was no British influence mentioned because it is believed here in the UK anyway that the history of British sausage was strongly influenced by Roman invaders during their occupation of Britain around 400 A.D.

https://www.primalcut.co.uk/post/the...lian%20sausage!

Oh yes.. and i miss summer and the old life, only a year ago :oops:

Your going to make Reece hungry ... Reece and his wife love barbecue :up:

The most important thing about barbecue is when to add the sauce :yep:

https://www.chadsbbq.com/when-to-app...0rich%20flavor.

Steps to BBQ Saucing Chicken
When coating the chicken, be sure to use a solid coating. You want to baste the chicken with just enough sauce to cover it, but not too much that it is drenched in BBQ sauce.
Coat one side and then allow the chicken to cook for 4 to 5 minutes before turning the meat over and coating the other side.
Choose a thick sauce. The best sauce type for chicken is one that is very thick. A vinegar or juice-based sauce is too runny and thin, and won’t cover the chicken as well. A thick BBQ sauce ensures that the chicken is fully coated and cooks evenly.

Steps to BBQ Saucing Beef
With beef, it is better to apply the BBQ sauce before cooking, and then allow the meat to cook for a few hours.
As the meat cooks, add sauce every hour.

Steps to BBQ Saucing Pork
Apply the sauce after the meat has been cooked.
Depending on the cooking temperature and the type of sugar, a sweet sauce can get gummy or even burn. So, apply the sauce at the end, about 15-30 minutes before removing the pork to add rich flavor.
If you can, warm the sauce in a pan or in a microwave to take the chill off.
While brushing the sauce on is a must, don’t drown your pork. Instead, apply several thin coatings to build layers.

It depends - are they pork sausages or beef in Texas? If beef, at least we could claim a Scottish influence!

I always wondered what they did with all the dead corpusses after a battle, but now I wonder whether I really needed to know it this precisely. :o

Well, I believe the American Indians would occasionally cut off the finger of their victims so heaven forbid what they cut off in the Roman times :)

:haha:

My mum made what she called Hunky stew. It was fresh sausage with onions and cubed potatoes. It got it's name as it was a favorite with Polish Immigrants. When they worked in the Steel mills, they were called " Mill Hunkies." Therefore, the stew they made famous was called Hunky Stew. As far as I know, it wasn't meant as a disparaging term. It's very easy to make as well. Unlike my mum, I would grill the sausage and blot out any grease to make it a bit healthier. It's great on a cold day with warm, fresh, Italian or French bread and a good cup of Earl Grey Tea.:Kaleun_Salivating:


That sausage really looks good though. :yep:

My local Publix in Florida had Scrapple in the breakfast freezer section today. I stood looking at it for awhile. Maybe I'll go back and get some.
https://www.tastecooking.com/brief-h...ania-scrapple/
https://i2.wp.com/www.acoalcrackerin...pg?w=236&ssl=1

No way Jose' not without lots of hot sauce :oops:

A shame you can't try our local country butcher's "saltbush lamb snags" Yummy!! :yep:

Exactly right. Sausage is easy, ribs take longer. Brisket takes 10~12 hours of smoking.

But soooo worth it.
https://i.ytimg.com/vi/dmDOdA56tkM/maxresdefault.jpg

^ At first glance I thought that was a Texas chainsaw...