Just curious, but does this grill have a temperature control? Mine is not that model, is the smallest, and for say, 2 burgers, and no temp control or timer.
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of carollablady Sent: Friday, January 13, 2012 5:52 AM To: [email protected] Subject: Re: [CnD] grilling smoked sausage You are mostly warming the sausage and for the time it will be on the grill, you will not lose very much of the moisture. On 1/12/2012 9:24 PM, Charles Rivard wrote: > I would think that not cutting it would help retain the juices and > flavor. And the grill is a George Foreman, and thus does not cook with > flame. Why would cutting it, releasing the juices and moistness, be > better? This sounds strange to me. Thanks. > > --- > Shepherds are the best beasts, but Labs are a close second. > ----- Original Message ----- From: "Nicole Massey" > <[email protected]> > To: <[email protected]> > Sent: Thursday, January 12, 2012 7:11 PM > Subject: Re: [CnD] grilling smoked sausage > > >> I wouldn't go that long. Smoked sausage cooks fast -- very fast. (As >> in, less than five minutes on a flame grill) It's not going to take >> too long. >> >> That said, the texture of sausage is different with the skin vs. the >> meat, and there's a good reason to grill them cut in half, as it >> brings out more >> of the sausage flavor. >> >> Grilled smoked sausage is one of the truly wonderful meat tastes, and >> it really brings out the flavors. >> >> -----Original Message----- >> From: [email protected] >> [mailto:[email protected]] On Behalf Of Charles >> Rivard >> Sent: Thursday, January 12, 2012 6:56 PM >> To: COOKING IN THE DARK >> Subject: [CnD] grilling smoked sausage >> >> I'm thinking of trying my George Foreman grill out tomorrow. In all >> of the recipes for grilling sausage and stuff, it says to cut the >> meat to about one >> half inch thickness. I have a long one-pound Hilshire Farms smoked all >> beef >> sausage that I want to grill. It is about an inch thick. If anyone has >> had >> experience with doing this, could I leave it uncut rather than cutting it >> lengthwise down the whose sausage and increase the cooking time from >> around >> 3 minutes, as recommended with a half-inch thick piece, to about 5 >> minutes? >> Thanks. >> >> --- >> Shepherds are the best beasts, but Labs are a close second. >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
