Thread: Sausage and Smoke Cooking

Originally Posted by DZEC

Have you tried using corn starch as an alternate thickener? I find it doesn’t add the flowery taste and can be pre-dissolved in whatever liquid you use without having to first cook a roux.

All I ever used.

ThermoWorks is having a sale on the Regular Smoke Monitor--there is a code for an additional 10% off and it's Code: Code: TW-CAP-W9L5M

Here's the link to the sale:

https://www.thermoworks.com/?trk_msg...oke-Gateway-cs

My Weber Gas is 27 yo. I've replaced the igniter and the flavorizer bars a couple of times and the drip pan.
I always keep it covered. There have several covers.

And sometimes it all goes to hell.

Originally Posted by spazola

And sometimes it all goes to hell.

I JUST CAN'T bring myself to give that a like! That is one sad sight--


Did the pieces stick to the grill? They don't look over cooked

I pressure cooked prior to grilling.
I was impatient, and spazzing. If I would have waited for them to brown a bit and release from the grill, everything would have been dandy. They tasted ok, but looked like hell.

ThermoWorks is having a closeout sale on their Thermapen Mk4. Seems something else is going to be introduced next month. I'll bet a dollar to a dog turd that it's got Bluetooth or something in it.

Anyway, these thermometers are top notch and will serve anyone who wants a quick and accurate tool for many years to come.

https://www.thermoworks.com/Thermape...ity=1&color=16