The best butcher in town does these babies up - 70% lamb and 30% beef he said today. Made em' up yesterday he said:
I maintained a low smoking temp of between 155-165f grate temp. After about 40 minutes of white oak smoke:
I took em' off covered them with plastic wrap and primed a second grill. Here they are going on. I let them come up to heat for about 5 minutes or so:
Then I move them over the coals for about a minute then I move sausages from the left and put them over on the far right. This keeps the line moving and I do this till they are done:
Most of them done and off the heat:
Pop goes a sausage:
There was a smokering I just found it hard to capture:
My wife's mushroom rissoto:
Alongside my sammich:
These are middle eastern spiced and boys....the blend of those spices, the 2 meats and the smoke!!! "Damn Fine, Served Here", today anyways.