Get ready for Sunday&Monday.....

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BobbyV

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So you just throw a roll/log of sausage on there and smoke it as a big roll? Then slice it up or crumble it up later or what? If I'm missing something let me know. To me, I think of B&G as a roll of ground up sausage, like Jimmy Dean breakfast sausage. I've made "fatties" where I use sausage as a coating over a filling, or armadillo eggs, where I cover a jalapeno with sausage, but I've never taken just plain ol' sausage in a roll or in patties and smoked it like that by itself.

I throw it on the smoker as a big roll (either half the roll or the whole thing) and then slice it up.
 

Shadowrider

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Usually Hickory or Pecan. I'm trying mesquite now and not a fan so far.

The reason West Texans use mesquite is because they have nothing else.

Mesquite is good but the secret is to use it EXTREMELY sparingly. It can get out of control strong and bitter very quickly. You don't use it like hickory or any of the others. At least I don't care for it like that...
 

SoonerP226

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The reason West Texans use mesquite is because they have nothing else.
My grandpa was originally from west Texas, southeast of Lubbock. He didn’t care for mesquite at all. He also used to say that west Texas was upside down, as you had to dig for your wood (mesquite roots) and climb for your water (to turn the blades on the windmill to pump the well).
 

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