Cooking Apparatuses for BBQ Sausage

Series Summary

Sausages are among the oldest of prepared foods. This outcome of efficient butchery is thought to have originated in 3000 B.C. by the Sumerians. Since the sausage's creation, civilizations all over the globe have come to love this tasty staple. One of the most intriguing characteristics of sausages is their diversity of flavor. Each culture has uniquely combined seasoning, vegetables and herbs to give the sausage a mark of distinction. This ability of the sausage to manifest a variety of flavors has digested itself into the hearts of people worldwide.

In this free video series, watch as pro barbecuer Lawrence Holmes teaches how to cook barbecue sausage. Learn the different ways to barbecue, the history of barbecue, how to prepare the wood and coals, how to sop the meat, how to prepare the sides and how to best serve sausage. Improve your cooking repertoire with this BBQ sausage recipe thanks to the experts at ExpertVillage.

Video Transcript

"What to do. I'm Lawrence Holmes and I'm here in front of my rib shack, 'Big Papi's' in beautiful North Hollywood, CA. And on behalf of Expert Villiage, I'm going to teach you how to prepare, smoke, and barbecue you some sausages. Now, it's time to show you something about smoking. Many people talk about smokers and what they got to do and how to get the job done. But I'm going to tell you really get the job done. First of all it comes down to equipment. It really doesn't matter on your equipment, its all about your technique in getting the job done. You got to realize, when this was all done in the slave quarters, they was smoking out of the ground, with leaves and everything. That was the first original smokers in America and a lot of people didn't know it. I once saw my daddy with his Louisana style smoke out of an old refrigerator. Now today, I'm going to be working with the old school barrel. Ya'll know about this, you can only get these in the dirty, dirty south, back East or as we know in these parts South Central. So this is a sweet dirty original. I'm smoking here, right here you can see I'm smoking on some chicken and I'm smoking on some ribs. Now see, what people got to realize is it's all about heat and heat variation, suction, and also about moisture. So to get my thing started with moist, what I like to do is you want to start also with some wood. I'm using some oak right here. Sometimes I use different kinds cocktails of wood, cherry depends on your liking. Everybody got a different taste and different liking to wood or any type of things. People like different favors and stuff. Sometimes I've used the oak wood right here. See also, what you'd like to do is variate, see in our business its kind of like at home. You're going to want to get your food up quick sometimes. So I seperate my coals and we may bring some coals to this side over here, so it's like an oven of three fifty on this side but on this side where I just got my smoke wood working is about two fifty. And it's just smoking on these nice little beef ribs. Look at that little red smoke. You can open it open in here and you can see that little smoke ring off the bone. That's what we're talking about smoking."