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- เผยแพร่เมื่อ 15 ต.ค. 2024
- #weber #webergrills #sausageandpeppers #bbqit #backyardbbq #grilledsausage
Here in New England Italian sausage n peppas' is a passion! Now, I'm not Italian, but I married one, so that gives me a lil' status. Either way, these are so easy to do on a type of grill. And yes, there are a thousand ways to cook and arrange this classic. In this series, I've been trying to keep things very simple easy for anyone with a Weber 22 in. kettle, or the like. If you like em' a little more chard, do it! If you likem' a little more crispy in the skillet, do it!! Anything goes, it's about getting your favorite flavor profile! Enjoy!
TIME: 30 minutes
TEMP: 400-450 F
TECH: direct & indirect
Recipe:
bell peppers: sliced
onion: sliced
olive oil: 1-2 tbs
S&P: to taste
Italian seasonings: to taste
USED IN THIS VIDEO:
B&B CHARCOAL
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WEBER 22 MASTER TOUCH GRILL
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HAMMER STAHL 6-Inch Chef Knife
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LODGE CAST IRON SKILLET
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BEER:
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![เปิดใจ "อาจารย์เบียร์ คนตื่นธรรม" อดีตเคยสุดทุกทาง ถ้าใช้หนี้หมดไปบวชแน่ l [Nickynachat]](http://i.ytimg.com/vi/IxeE0xVhy08/mqdefault.jpg)
Wow
Saw your post on Weber Grill Giants...good stuff man! Subscribed! Cheers!
Thank you - nice and simple!
Nice! Meat, peppers, onions on a grill is always a winning combo in my book
Great job cooking both the sausage and the peppers and onions! Sausages looked nice and plump and juicy!
Thanks a ton Ali!!! Keep Cookin'!!!
Fun cook for sure! Makes me want to make that dish soon. Good job brother!
The wife doesn't like Italian sausage but down here in Louisiana I will definitely try this with some home made Cajun sausage! Looks delicious, I'm subbing!
Looks awesome! Just did this cook the other day, had to do the onions and peppers inside due to space concerns. One of my favorite meals during summer as well! Love your videos, keep them coming!
Right on! Thanks Matthew!
As soon as you said red gold and green I smashed that subscribe button!!!
❤💛💚
This looks amazing!
Looks good. Might try this weekend. I'd probably put the sausages on before I start prepping the veggies just to give them a head start on cooking
Great video and delicious looking sausage dogs.
Thanks as always Ph n Flo!
Craig Kimbrel?? Oh wait, Craig Kimberley, haha. Great video brother, I love what you are doing. Go Sox!!!!!
Football season food. Excellent.
Damn good looking combo! That's more or less my favorite besides burgers on birthday cooks. I use of course German bratwurst. :-)
Good job !
Damn dude! Trying this now! Glad to see your a fellow New Englander!!!!
Saw this where someone shared it on Weber Kettle Fans on Facebook!
Nice Channel👏👏👏
Greetings from Switzerland in good old Europe
Just made my day!!! I am doing this today
OH helll yes!! And thanks for the love and subscribing!
Nice job!
You Just gave me an idea for today’s dinner!
Keep it up, thanks bud!
Ha!! That's perfect!!! Enjoy!
My God that looks amazing! Awesome simple recipe.Can almost smell it thru the TV lol What bread did you use for the buns?
Love that hat! Where can we get one? Don't see it on Spring.😢
I'll get that up there asap!
Those Really look good, I learned how to cook a delicious dinner.
Mission accomplished then!!! Woot Woot!
Split Tops......Rock!!!! \m/
You know it brotha!!
That looks so damn good right now.
Make some!!!! Keep Cookin!!! And thanks for watching and commenting!
Yummy 😋. I just subscribed ☺️.
Thanks for watching and the sub! Keep Cookin'!
@@BBQiT you are welcome 🤗.
How you clean your grills
slightly upset that I can only hit the like button once...
Now that's funny! Thanks bro!
a little italian sauce on there and they will taste just like eatin at the fair
Those sausages probably only need about 8-10 total minutes of cooking time over indirect heat. Accounting for carry-over, they can safely be taken off at 155 F internal (they're "safe" at 160 F). At 187F+, they're way overcooked, by about 30 degrees. It makes no sense to put them back on for any length of time at that point. Otherwise, nice video.
Sometimes temp is irrelevant to finish, Texture is also a way to detect doneness. Just like doing a brisket, it may be done and tender at 185, or 206, just depends on the meat. Those puppies were perfect, juicy, and tender. (plus I have to make sure I show them at 160 min) Thanks for watching!
I thought the exact opposite. Big Italian population here in Philly. Nonna would've let em "marry" w the "peppas" for atleast 10/20 mins
There are plenty of Italians here in Chicago, as well and many of them probably overcook their sausage, too. But letting them simmer with the peppers for a while after grilling is different all together from not even taking them off the grill until they were 187 F. They may have been fine (as luck would have it) but if the objective of these videos is to teach folks how to cook them correctly, that was a definite miss. More often than not, cooking sausage to that temperature will dry them out, break the bind, etc.
Have you ever thought about converting your Fahrenheit values to celsius as well? Remember, not all of us live in the United States.