So I fired up the smoker today and have a slab of baby backs on, and the butcher talked me into a slab of boneless ribs...I don't have high hopes, but figured I'd give them a try.
My question though has to do with smoked sausage. I just got back from a week in Dallas, TX and that sausage thing they do there is a delicious and different animal from what we do here. I'm at a loss though on where to start. What I had (twice) was a spicy red colored semi dense sausage served in slices. It's not a brat or italian sausage. My butcher's grinder was down or he said he'd make me some, but what the heck should I be looking for to try and replicate it?
I left with a stick of anduille and some keilbasa as well.