The Mister, here at the Gravy Company, is supposed to be the grill guy. Those of you who know me well, know that I am pretty much the least sexist type of person. We all have our jobs to do and we must do them well. Doesn’t matter if you are a guy or a gal. That being said, I have not been able to hone the grill skills myself.
It’s not because I cannot grill. It’s because I have other irons in the fire. Literally. When the meal is getting prepared, I cannot sit by the grill with a beer in hand and just cook the meat. I could do that and I could do it very well. However, who would make the side dishes? Slaw, freshly cut on the mandolin. Corn on the cob, shucked, de-silked, and cooked. Potatoes, peeled and cooked. Who would make the drinks and the dessert? Cosmopolitans, sweet tea, Champagne Girl Lemonade. Who would set the table? Paper or Porcelain? Nobody. We would have deliciously grilled meat and that would be that. It takes a couple of us to get the job done.
After years of tough pork chops, leathery chicken, raw chicken, steaks done from medium to well (I am gasping), I decided to take matters in my own hands. Give a man dinner and he eats once. Teach a man to grill properly and you have good food for life…..and a little help in meal prep.
I watched Bobby Flay for years, and took notes. I bought a grill for Mister and his own meat thermometer. I even let him wear the Kansas City Gravy Company apron. I read Gourmet, Food and Wine, and bon appétit, and took notes. I passed on the information to the Mister. He has a friend who is a barbecue competitor. Barbecue Man has won at many barbecue contests for his smoked sausages. He gave a few tips to the Mister as well. Combine all this learnin’ and this is what we got. Who said you can’t teach an engineer to cook??? Not only can he cook wonderful sausages on the grill, he has applied this new found knowledge to pork chops and steak. I have done the happy dance each time he has grilled. I love that man.
I will share his technique for sausages. He asked me to take pictures. Even he knew it was to be a momentous occasion. Enjoy.
First, you go on a field trip to the local sausage guys. The Barbecue Man told Mister to do this. And so he did. We went to Fritz’s. Fritz’s is a family owned meat market where they make their own sausages. Click on this link to read all about Fritz’s. You can buy them uncooked or smoked. They even ship their meats across the country. He was told to buy the uncooked. And so he did.
He had to cut the sausage into thirds because it was too large to handle easily. Removing the casing from the sausage first, before applying the rub, is mandatory per Barbecue Man. And so he did.
A rub is a mixture of spices you apply to the outside of meat. It is like a dry marinade for meat. We had lots of spice mixes in the pantry. He ended up using three of them. Just take equal parts spice mix and brown sugar and mix together. He used a quarter cup of each for each piece of sausage.
He patted and packed it on to each piece of sausage. Making sure there was total coverage.
With the casing removed, the spice/brown sugar mixture really did stick. It also forms a crust around the sausage and keeps it from drying out. Thank you Barbecue Man for this tip!
Then, he fired up the gas grill and made sure it hovered at 250 degrees. He gave the sausages a quarter roll every ten minutes until they were done. The temperature was 160 degrees internally and they were caramelized and tasty. It took about an hour. Here is what each of them looked like when they were done and each spice he used. All were totally yummy. I think you could use any spices you wanted along with the brown sugar. How could it be bad?
I will keep you posted on other cooking events by Mister KCGC.