pork sausage bologna peppers onion mushroom

[jcboxlot]

Sort of a “Jeff” knockoff, but tried for the 1st time and worked out well

1 lb sausage (Nathans used here/cut up)
1 lb butcher bologna, cut up
1 onion
1 green pepper
1 red pepper
8 oz mushrooms


Cut, mix, bag with EVOO and favorite rub / sit overnight. (http://www.oakridgebbq.com/) pork one used here.  Add as much heat flavor if you aren’t serving to any 4 year olds as I was.


Smoke for 2 hours @ 225.

DRAIN, finish on grill to char a bit.  I would have done more on the Weber but propane tank ran out!  Actually was my goal on something already done/cooked.

Serve with grilled hot dog rolls or whatever filler.

Easy a feed for 5 people, or 2/3 with lunch the next day.  With the variety of sausage out there its almost endless what to throw in the pan.

 

[DivotMaker]

Looks great, John!  I had to do an emergency run for the ol' Weber gasser tank last weekend, so I feel your pain! 

 

[1stlink]

Looking good John, another one for my "gotta-do" list. 8)

 

[jcboxlot]

Part 2 late summer.  Still works great.  If you have veggies and pre cooked sausage a good try with a good roll. (along with bologna)

Happy smoking this weekend.


Used two pans, wife wanted "rhasta rub"? instead of my go to Oakridge pork.

Both were good.

Two hours smoke.

 

[elkins20]

Hey John this looks really tasty, going to give this a shot maybe this weekend.

 

[drains]

That looks delicious John! A lot of my favorite foods are in that pan.