It has a setting for off, low, medium, and high. There are no clicks to
indicate where low or medium are, though. Katie's son came over yesterday
while he was in the neighborhood, and put a sticky dot at low and one at
medium. Off is all the way counterclockwise and high is all the way
clockwise, so they need not be marked. I'll be interested to see if, over
time, the adhesive on the back of the stick on dots is affected by the heat
of the top.
---
Shepherds are the best beasts, but Labs are a close second.
----- Original Message -----
From: "Sandy from OK!" <[email protected]>
To: <[email protected]>
Sent: Saturday, January 14, 2012 2:51 AM
Subject: Re: [CnD] grilling smoked sausage
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.
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