A Mano in Ridgewood: back on track
Peach bitters: messing around with bitters

Smoked: Italian Sausage


I've been like a school girl all hopped up on Pixie Stix since my Weber Smokey Mountain smoker came off the UPS truck a few weeks ago.  Barely a day goes by that I don't wish I had half a day to commit to cooking something on the thing.  

I've been lucky enough to be able to reclaim a few hours from my schedule, to commit fully to smoking. This weekend I was able to do some baby back ribs.  But, more to the point, I also threw some Italian sweet sausage on as well, just to see what would happen.

Oh boy did something happen.


These are some awesome sausages.  They took on quite a bit more smoke than I thought they would, probably due to slicing them after 1.5 hours and letting them go for another 1.5.  

This went down running the WSM at 225, with a mixture of apple and mesquite.  

Next time I'll lower the temp as much as possible to give them even more smoke.  Hopefully I'll be pumping out a couple of pounds of these things at a summer party.  It's got "sandwich" written allll over it.  With mustard and beer.  Oh my goodness, I can hardly wait...and likely won't.