Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 18-08-2011, 05:55 PM posted to alt.food.barbecue
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Default Grilling sausage


On 18-Aug-2011, "Bob-tx" No Spam no contact wrote:

We like the sausage links, the ones about as big around as a shovel
handle,
and in the shape of the letter C. They come in various flavors, and make
good snacks.

They are precooked, but I put them on the gas grill for a bit - until they

get good grill marks and puff up a little. I don't really know why
grilling
them a little seems to really enhance their flavor, but it does.

Any idea?

Bob-tx


That flavor enhancement that you're trying to put a name to is called
the "Maillard Reaction". Technically it is the carmellization of natural
sugars in the surface of the meat which alters the taste. To some
extent, this is evident with any foodstuff which contains natural sugar.
I routinely brown the ingredients that I use to make vegetable and
meat stocks because I like the flavor enhancement achieved by doing
so.

--
Brick(Too soon old and too late smart)

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Old 18-08-2011, 06:58 PM posted to alt.food.barbecue
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Default Grilling sausage

The flavor enhancement you are referring to is ACTUALLY notably known as
"MALLARD Reaction" - the duck finds the flavor, enhances it meticulously,
and refurbishes it (relatively/loosely related to the "NEC/Blengine
Reaction)

- Sams Wholesale

On Thu, 18 Aug 2011 18:55:28 +0200, Brick
wrote:


On 18-Aug-2011, "Bob-tx" No Spam no contact wrote:

We like the sausage links, the ones about as big around as a shovel
handle,
and in the shape of the letter C. They come in various flavors, and
make
good snacks.

They are precooked, but I put them on the gas grill for a bit - until
they

get good grill marks and puff up a little. I don't really know why
grilling
them a little seems to really enhance their flavor, but it does.

Any idea?

Bob-tx


That flavor enhancement that you're trying to put a name to is called
the "Maillard Reaction". Technically it is the carmellization of natural
sugars in the surface of the meat which alters the taste. To some
extent, this is evident with any foodstuff which contains natural sugar.
I routinely brown the ingredients that I use to make vegetable and
meat stocks because I like the flavor enhancement achieved by doing
so.



--
Using Opera's revolutionary email client: http://www.opera.com/mail/
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Old 18-08-2011, 08:10 PM posted to alt.food.barbecue
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Default Grilling sausage

On Aug 18, 9:55*am, "Brick" wrote:
On 18-Aug-2011, "Bob-tx" No Spam no contact wrote:

We like the sausage links, the ones about as big around as a shovel
handle,
and in the shape of the letter C. *They come in various flavors, and make
good snacks.


They are precooked, but I put them on the gas grill for a bit - until they


get good grill marks and puff up a little. *I don't really know why
grilling
them a little seems to really enhance their flavor, but it does.


Any idea?


Bob-tx


That flavor enhancement that you're trying to put a name to is called
SNIP scientific mumbo jumbo grill magic.


Fixed.

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Old 18-08-2011, 08:11 PM posted to alt.food.barbecue
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Default Grilling sausage

On Aug 18, 10:58*am, "Bill Sammy" wrote:
The flavor enhancement you are referring to is ACTUALLY notably known as *
"grill magic".


Fixed.


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