The Secrt Of Perfect BBQ'd Sausages

[classiccooper]

Poach them for 1/2 an hour before bbq'ing.

PERFECT

[lazyitus]

Shouldn't this be in the music forum instead of general gassing ?

[neil_bolton]

WTF was this doing in General Gassing?

Edited by neil_bolton on Thursday 23 August 09:49

[Balmoral Green]

I've heard this a few times, but not tried it yet. So onwards, to the Pie & Piston or the Food forum....

[Spokey]

No. Just don't cut them or prick them. Cook them on one side until the fat starts to bubble, then turn them over and cook till the fat starts to bubble again.

At this stage, those who like a drier sausage may choose to prick them.

[lazyitus]

Spokey said:

No. Just don't cut them or prick them.

Correct - people love to prick them but this results in much of the flavour escaping. Leave them with the skins intact.

[SpydieNut]

the secret is patience - pure and simple. you have to be patient enough to wait so that the fire dies down a lot before putting the sausages on.

long and slow is the way to go (ahem) or you end up with a wiener that's charred outside but raw inside - and no-one likes one of those

[mechsympathy]

classiccooper said:

Poach them for 1/2 an hour before bbq'ing.

PERFECT

Been watching Heston Blumenthal?

Everyone knows you should put sausages on a BBQ before it has died down and then desperately turn them as the spit and flare, trying to cook all sides of them without burning and without singeing the entire length of your arm. Then serve them with a mil of carbon on the outside and raw in the middle.


HTH

(You could also put them in a low oven for an hour before browning them on the barbie.)

[classiccooper]

mechsympathy said:

classiccooper said:

Poach them for 1/2 an hour before bbq'ing.

PERFECT

Been watching Heston Blumenthal?

(You could also put them in a low oven for an hour before browning them on the barbie.)

nOPE, JUST USED MY BRAIN.

[SpydieNut]

same applies to chicken - although i tend to microwave this for a few minutes before BBQing as i'm terrified of poisoning guests with undercooked chicken

[classiccooper]

SpydieNut said:

same applies to chicken - although i tend to microwave this for a few minutes before BBQing as i'm terrified of poisoning guests with undercooked chicken

uM, YEAH, ACTUALLY DID THAT ONCE, NOT A GOOD MOVE.

[zac510]

Thin ones are better than fat ones. In sausages, too.

[classiccooper]

Oh no, I much prefer a nice fat meaty butchers sausage!!!!!!!!

[mechsympathy]

classiccooper said:

nOPE, JUST USED MY BRAIN.

And the caps lock key

TBH it wouldn't have occurred to me in a million years to poach sausages.

[Plotloss]

mechsympathy said:

TBH it wouldn't have occurred to me in a million years to poach sausages.

Nor me, mainly because its a bit ing wierd.

Learn to love your grill, stagger the coals.

[classiccooper]

mechsympathy said:

classiccooper said:

nOPE, JUST USED MY BRAIN.

And the caps lock key

TBH it wouldn't have occurred to me in a million years to poach sausages.

Yeah, everything we do in work is in caps, keep leaving the bloody thing on.

And yes, I am a culinary genius obviously.

Edited by classiccooper on Thursday 23 August 11:49

[Paul V]

Apparently a lot of cafes do this so they can cook them quickly.

[classiccooper]

What, you mean I am not a ground breaking maverick then?????

FECK

[peterperkins]

The Secret Of Perfect BBQ'd Sausages =

Don't cook them on a BBQ or let them near one at any time. Cook them in your kitchen oven in Texan BBQ sauce and amaze your friends when they don't become ill the next day after eating them.

[becca_viola]

peterperkins said:

The Secret Of Perfect BBQ'd Sausages =

Don't cook them on a BBQ or let them near one at any time. Cook them in your kitchen oven in Texan BBQ sauce and amaze your friends when they don't become ill the next day after eating them.

Celebrated my 18th (some years ago!) with an 'oven barbeque'. Result: properly cooked, delicious food, no threat posed by inclement weather (so of course it was beautifully sunny)... perfect.