Italian Disaster

Tenn Smoker

I have had BGE for two weeks now and started low and slow cooking ribs, chicken, tenderloin etc. So today we decided to try some italian sausage. It burned faster than I could cook it, direct heat about 350. We bought 2 of the half moon griddles, which by the way you can only use one at a time, when we purchased the egg, these are great for bisquits and veggies. Soooo I had a few sasuages left over and thought I would throw them on the griddle and I couldn't have been more pleased with the way they turned out, huge difference.

Has anyone else used the 1/2 moon griddles.

thirdeye

You can cook them with the grate in the regular position, just build a small fire and keep the temp around 275°. Links are easier to control if you can raise the grate up to the level of the felt. Once they plump, watch the fire and pit temp....you may even need to close down the lower vent a bit. You really don't want them to be hot enough to spit juice, and never hot enough to split.



I have a square griddle and use it often...



Don't forget bulk sausage....I like sausage sandwiches, this is some of my homemade hot Italian.

Tenn Smoker

Your suggestion was the conclusion I came to. I did use a little more lump than usual only because I finished up the bag. Very good looking grub, I like the fries.
Thanks