British BBQ Society Forums

Chris__M wrote:Great to hear. I really must try another one sometime.

As it's lazy in as much as not mincing the meat etc but for a quick fattie a pack of hickory bacon sausages from Tescos and half a pack of streaky came out pretty good. Just skinned the snags, moulded the resulting meat into a log and wrapped in the bacon.

No real hickory flavour from the snags (but then I hit it with a load of hickory anyway) but the peppers in the snag meat added a nice touch.

Mmm...fattie.......I can see where this weekend is going now!

LM600 wrote:

Chris__M wrote:Great to hear. I really must try another one sometime.

As it's lazy in as much as not mincing the meat etc but for a quick fattie a pack of hickory bacon sausages from Tescos and half a pack of streaky came out pretty good. Just skinned the snags, moulded the resulting meat into a log and wrapped in the bacon.

No real hickory flavour from the snags (but then I hit it with a load of hickory anyway) but the peppers in the snag meat added a nice touch.

Mmm...fattie.......I can see where this weekend is going now!

Oh, I didn't mince my own sausage meat - in fact, I was lazier than you - instead of skinning sausages, I used bog-standard supermarket sausagemeat.

And there is nothing wrong with that Mate!

I got this of the internet, it says 165f

http://www.bbbqs.com/Forum/viewtopic.php?f=17&t=1060

whenever we've done one, we've never done a temp check - just gone for 230 ish and chucked it one for 3-4 hrs, and judged the doneness by the the colour of the bacon (nice deep brown) - seems to have worked fine - not poisened anyone yet, that we know of!