Tonight’s dinner my wife and I had smoked sausage pepper and onions.
Started with zesty sausages from Lemay and Sons in Goffstown NH on the a Weber kettle grill using Kingsford garlic onion and paprika charcoal and a few small mesquite wood chunks. Smoked the sausages until they were 165 internal temps.
While the sausages were on the grill, the peppers and onions were on the Blackstone. They were cooked down after a a little bit and tasted amazing!
In the end there were a few slices of pepper jack cheese left in the fridge so tossed those on as well for some extra taste. I know this dinner was not traditional sausage and peppers but it’s how I like it. Everyone is welcome to make what they want how they want it. This is Brian with Granite Stare BBQ, until the next grill.
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