Sliced lengthwise: yellow squash, zucchini. Also grilling a couple of
ears of corn and Italian sausage links.

The corn is currently soaking in cold water to prevent the husks from
burning. My grill is a simple Weber kettle; I use wood coals. The corn
will go on the grill first. It takes the longest and I cook it on
fairly indirect heat, turning it several times. It takes about an hour.

The summer squash doesn't take long to cook. I brush the squash with a
little olive oil and sprinkle it lightly with pepper and some Italian
herb seasoning. I like to cook the squash until it is lightly browned
on the outside, slightly crusty, and very tender inside.

The Italian sausage links were a BOGO. I'll add them last and grill
them over the hottest coals. Slashed with a knife to release the excess
fat. Got to watch the flames, of course, you don't want burnt sausage.
I have no objection to a slight char on juicy grilled sausage.

Jill

On Friday, June 10, 2016 at 2:56:33 PM UTC-5, Jill McQuown wrote:
>
> The Italian sausage links were a BOGO. I'll add them last and grill
> them over the hottest coals. Slashed with a knife to release the excess
> fat. Got to watch the flames, of course, you don't want burnt sausage.
> I have no objection to a slight char on juicy grilled sausage.
>
> Jill
>
>
I saw your picture in the other post and was wondering if
those bad boys were Italian sausages. I prick mine a few
times with one of those long handled grilling forks to
release the grease.

I don't mind the char either and on a regular old hot dog
I want it BLACK before it comes off the grill. Yummmm.

On 6/10/2016 6:41 PM, wrote:
> On Friday, June 10, 2016 at 2:56:33 PM UTC-5, Jill McQuown wrote:
>>
>> The Italian sausage links were a BOGO. I'll add them last and grill
>> them over the hottest coals. Slashed with a knife to release the excess
>> fat. Got to watch the flames, of course, you don't want burnt sausage.
>> I have no objection to a slight char on juicy grilled sausage.
>>
>> Jill
>>
>>
> I saw your picture in the other post and was wondering if
> those bad boys were Italian sausages.

Yes.

> I prick mine a few
> times with one of those long handled grilling forks to
> release the grease.
>
I just cut some slashes along one side of the sausages. Releases the
grease.

> I don't mind the char either and on a regular old hot dog
> I want it BLACK before it comes off the grill. Yummmm.
>
There we differ. I don't want black sausage or vegetables here. I do
not mind a mild char.

Jill