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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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Grilling/smoking sausages and tough casing
On Sep 27, 8:14*am, Michelle > wrote:
> Might be too hot - I tend to cook sausages over a pretty low heat, so > all the yummy fat stays mostly inside. Don't you manage this by how far from the fire you put the sausages? I put them on the edge of the fire so they get browned, but the casing doesn't burn through or crack. (releasing the fat). Do tend to make those fires a bit smaller than otherwise too. Or mebbe (probably?) you use a gasser/ourdoors stove. |
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