Methods of Barbecuing Sausage

Video Transcript

"What to do. I'm Lawrence Jones in front of my rib shack, Big Poppy's in beautiful North Hollywood, California. And on behalf of Expert Village, I am going to teach you how to prepare, smoke and barbeque you some sausages. How you doing? We're back again. Now we're going to talk about methods of cooking. See what you got to realize is methods all depends on how much time you got. If you got sixes hours to cook some meat and smoke some meat, you can do it in six hours. But if you got to do it in one hour, you got to do it in one hour. One thing we have to realize is in my business, we got to fast cook a lot of times, so when I'm cooking 150 people, hey, you know like a lot of pit masters and plus my Daddy say, "You got to fast cook that meat, boy." So what you want to do is, like here I got some high heat going about 300 degrees and I'm fast cooking my chicken and I'm fast cooking some beef. You never want to, what you want to do when you fast cooking, you never want to leave your beef or chicken open without somebody watching, cause you know what, you going to have your fire department coming out there. That's one big tip. Never cook beef with pork on the same grill. You want to know why? Cause beef and pork have to be cooked at a different temperature. Try to separate those things. But when you fast cook, you fast cook, but always have somebody watching that grill."