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Chicken Sausages and Grilled Veges

Stanley
Stanley Posts: 623
edited November -0001 in EggHead Forum
So, I did them direct at around 400, with some cherry wood for smoke. Grilled the sausages first, then moved them to my half-moon raised grill with tray in place, to make it a bit more indirect, while I grilled the veges. Zucchini and yellow squash slices plus baby bok choy, all marinated in EVOO, balsamic, minced fresh basil, minced onion, minced garlic. As the veges finished, I transfered them to the upper level to make room for more. I was very pleased with the results. BTW, no flare-up problems. Didn't expect any with chicken sausage - they are so lean.
Sausages.jpg
Sausage ready
Veges.jpg
Veges ready
Smoke.jpg
Smoke (is good)
Sausageswaiting.jpg
Sausages waiting
Sausagedone.jpg
Sausages done
Vegesdone.jpg
Veges done
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Comments

  • Marc from IL
    Marc from IL Posts: 499
    Looks good
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  • stike
    stike Posts: 15,597
    looks great. sounds like you know what you are doing, frankly.

    don't worry about flare ups. you really will have a hard time trying to make them happen, they just don't. there's no spare oxygen.

    try this. when the egg is at nuke temps and roaring, open it up and toss in a stick. it will catch on fire and throw some flame. now, shut the lid and watch through the top vent. that stick will go out, even with the lump roaring right along.

    dome open, there's extra air to feed to fire above the coals. dome closed, there's no oxygen in that egg. it's all been burned coming up through the lump because the egg only draws what it needs.

    no oxygen, no flare ups.
    ed egli avea del cul fatto trombetta -Dante
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    A very good looking meal you did there and pretty good for you. Links come from a regular grocery?
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  • Stanley
    Stanley Posts: 623
    Whole Foods. They make them in the store.
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