I am not nearly through being smitten with Dottie....my new 18.5 OTG. I gotta work tonight so this afternoon I decided to do a dish my Dad taught me to make. He never did it all on a bbq but it probably never occurred to him.
Smoked some Johnsonville's for about an hour and a half at 170f or so:
Then added some charcoal after removing my firebricks, aluminum foil and wood. Grilled these for about 5 minutes to firm them up and put a singe to the casings:
My ingredients - canned tomato chunks drained of most juices, onion, garlic, the sausages and precooked potatos and carrots:
I fried off the onion and garlic in some grapeseed oil for about 5 minutes till soft:
Then added in everything else with the tomatoes last:
Salt, pepper and some herbs de provence were added. Tomato chunks broken down and juicy:
Money shot:
This tasted very good, but I know from experience that this will bloody rock tomorrow or after work tonight.