It is bad enough we are eating salty pork sausage and salty bacon. We are definitely not going use any Mooootsarella! So BBQ Pit Boys I do apologize that I am not sticking to your otherwise beauuuuuuutiful idea. I just hope we were 20 years younger!Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2
- 6 fresh pork sausages from your favorite butcher 2 lbs.
- 300 gr bacon.
- 2 sweet red peppers cut the way you like but big enough so they don't disappear on the fire.
- 2 eggplant medium size cut in round about 1 inch slices.
- ½ celery root (big as a baseball soft ball) cut in thin slices.
- 2 hot green peppers cut any way you like.
- My jalapeños are still growing so I don't add any.
- 2 wooden skewers.
- 1 small piece of dry Hickory chunk.
- 2 Tblsp olive oil to add to the veggies.
- Try to find sausage that is long with no separating knots.
- Turn the sausage as in picture. (only in the picture I put two small sausages in the middle).
- Pierce the sausage with the two wooden skewers to hold the sausage in place and to be able to handle easily.
- Put the veggies in a heat resistant pan (Green Pan) with a steel handle. Drizzle the oil over them. I don't have a heavy cast iron pan. Just be careful when you come to handle it. Wear a high heat resistant silicon glove.
- Divide your bacon into parts not single slices.
- Load your coal baskets with hot-hot coals.
- Cover and heat the bbq to about 250 - 300 degrees F.
- When heat is reached, quickly put the sausage and the bacon opposite your coals, add the Hickory chunk from the side and sit back for ½ hour and let it smoke.
- After ½ hour put your pan with veggies on the coals and wait for an hour.
- When time has gone by, check the veggies if they are done, and check the sausage.
- The whole affair should take maximum 2 hours. In the meantime you can drink a few cold beers!
Serve with any side dish you like.
Enjoy (I know I did)