A little tip. Smoked sausage on the grill is orders of magnitude better than cooked on the stove or baked in the oven, and it cooks in about five minutes. So when you grill anything, afterward drop a ring or two of smoked sausage on the grill, turn over after a couple of minutes, then stick the sausage in the fridge. The great flavor will be there still when you re-heat it in the microwave or oven for the next meal. This even works with the very low fat varieties.
-----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Tom Dickhoner Sent: Sunday, May 26, 2013 7:29 PM To: [email protected] Subject: [CnD] There's Nothing Like Outdoor Cooking I loved things cooked on a smoker, a grill with hickory wood, or, for that matter an open fire. When my wife used to grill out, she actually grilled corn cobs. My son-in-law also grilled corn cobs on the grill, and it tasted wonderful. There's nothing like an open fire or the grill for meat. It has that special taste. Tom Dickhoner from Cincinnati, Ohio _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
