Front Porch BBQ Sausage

I have a favorite BBQ place in my town and they are well-known. But, they can be a bit expensive, so I can only afford them every other year, or so.20200303_215852

One time, I had extra cash and was able to order the “Platter” with everything on it. Good times indeed. My favorite dish there is the BBQ Sausage with Fries, Bread and Pickles.

My Aunt Forestine made sausage that tasted just as good. I remember the small grill that she used on her front porch. Back in the good ole days, people spent more time on their front porch. I remember when we lived on Woodland and we would talk to neighbors and play with friends on the front porch. Nowadays, it 20200302_224739seems like people are more “private” and use their backyard deck for entertaining, grilling and smoking meats.

So here is my take on my town’s famous BBQ. I am using my Presto Smoker/Slow Cooker combo. I want some “sweet” flavors, so I am using the Applewood Liquid Smoke and Pecan BBQ Chips.

INGREDIENTS:

  1. Pork Italian Mild Sausage, recommended: Johnsonville, 520200302_224925
  2. Barbecue Sauce, recommended: Gates, ½ to 1 cup
  3. Barbecue Seasoning, recommended: Gates, ½ teaspoon
  4. Liquid Smoke, Applewood, recommended: Wrights, ½ cap
  5. Celery Seeds, recommended: Tone’s, ¼ teaspoon
  6. Hoagie Rolls with Sesame Seeds, recommended: Pepperidge Farm Bakery, 520200302_225032
  7. Pickle Slices, recommended: Great Value, 5
  8. Pecan BBQ Wood Chips, recommended: Weber, enough to fill “Charring” cup, or your favorite brand. The Wood Chips are not required if you only want to pan-grill the pork chops, use a slow cooker or BBQ Grill.
  9. Aluminum Foil Sheets, recommended: Reynolds Wrap, 1 sheet to line the bottom of the Smoker
  10. Grilling Bags, recommended: Jaccard, 1 to line the smoker rack, for easy cleanup20200302_225201

INSTRUCTIONS:

  1. Add the Italian Sausage to a gallon storage bag. Top with the Barbecue Seasoning and Liquid Smoke. This can be done 30 minutes before cook time or a day in advance.
  2. Draw and then cut a circle in the foil sheet to match the “Charring” cup size. Then apply to the bottom of the Smoker.
  3. Add wood chips to the “Charring” cup and cover with “Charring” lid.20200303_174104
  4. Add the Italian Sausage to a Grilling Bag, or use another Foil Sheet to cover the rack.
  5. I used Combo Hot/Cold Smoke for 3 hours.
  6. Move the Sausage to Slow Cooker or covered pan with Barbecue Sauce on low for 30 minutes.

I love my new Smoker/Slow Cooker, but it is such a pain to clean it. It took hours to try to get inside cleaned near the charring cup. I think that is a major design flaw. But20200303_174710 glad that I am able to smoke food at an affordable cost.

The “smoky” flavor is what I love most when I can afford expensive BBQ. I love the sweet BBQ taste mixed with the tartness of the dill pickle.

 

 

 

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BBQ Beer Brats Daddy’s Style

Brat6I used to love eating “Fat” hot dogs with my dad! You know, back in the day when the hot dogs were large, hot and juicy. Dad would put mustard, hot sauce and sharp cheddar cheese on them. My dad loved sharp cheddar cheese, so I love it too!

I love the BBQ Italian Sausage at Gates BBQ. But I hardly visit them every other year. My Aunt Forestine used to grill them on her porch and it tasted just like the ones from Gates.

I am going to have one for dinner tomorrow, so I am prepping tonight. I will start the crock pot, right before my shift starts.

Normally, you can cook them in the slow cooker first and finish on the grill. Brat1But since I won’t have that much time, I have to do the reverse and grill them in a pan, then put in a slow cooker before I start work.

Glad that I have 3 different size crock pots, for different meals. The “Daddy” bear size 10 Quart AKA The Chili Maker, a Momma bear size 8 Quart and a Baby Bear size 4 Quart. My cat is very sneaky around crock pots. So I put the Baby bear size in my office so she can’t knock it over and try to eat the food.

INGREDIENTS:

  1. Italian Sausage or Bratwurst, 5 or 6
  2. Hoagie Buns, 6, I use Pepperidge Farm Bakery Classics with Sesame seeds
  3. Brat2Beer can, 12-16 oz. (and/or use beef broth, if you don’t want to “waste” your beer, LOL
  4. Onions, ½ cup or less (I am using the frozen bag)
  5. Liquid Smoke, ¼ teaspoon
  6. BBQ Sauce, ½ cup more or less, to your taste, I love Stubb’s Hickory Bourbon Legendary Bar-B-Q Sauce
  7. Mustard, Grey Poupon, Country Dijon is my fav
  8. Tasbasco Pepper Jelly (or Hot Sauce or Sriracha)
  9. Sharp Cheddar Cheese, time to pull out the Cracker Barrel Cracker Cuts
  10. Olive Oil

SUGGESTIONS:

  1. Brat3Pre-heat a grill pan or cast iron skillet for 2 to 3 minutes. Score-cut each Brat or Sausage
  2. The sausage only needs about 2 minute per side, as they will finish cooking in the crock pot.
  3. Add the onions and Liquid Smoke to the crock pot, then the Brats and BBQ Sauce. Cover with a mixture of Beer and/or Beef Broth so the Brats are well-covered
  4. Cook on low for 4 -5 hours
  5. Toast that bun, slap on some extra BBQ sauce, mustard and pepper jelly. Add Brat and Cheese and enjoy!

Save some beer to drink with your Brat!

Brat4Happy Father’s Day

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