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January 22, 2012

I-TALIAN SauSEECH...

-During yesterday's snow, I also smoked some custom Italian sausage -- 8 inch links of sweet sausage with provolone and spices; I also threw in some sweet italian sausage stuffed with peppers and onions.

HOW TO:
-Finished birds at 275* then I brought BACKWOODS down to 210* -- took a WHILE to come down.
-Smoked the sausage at 210* for 2 hours TEMP too high and the casings will split
-A quick SIZZLE on the grill...and ready to eat with friends and family!!
 ACTUALLY, all of our friends are considered FAMILY. 

It's Sunday, tonight, we eat macaroni and meatballs!  


HEY! WHADDAYOU doin FaDINNA??
MANGIA~~


GRANPAPPY~
www.tellyouwhatbbq.com



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