Excellent! I love the "keep the chick out of the loop" strategy. What's with all the sausage?
Our resident BBQ master!
I fall into the non-prick camp. The newcomer was right!
The fat will find its way out on its own and if you prick them they dry out.
Cook on a low heat to make sure they're cooked through and so as not to burst the skin.
Definitely no pricking or probing. Not only will the sausages dry but the fat will cause flare-ups. And unless you're equipped with an atomizer or water bottle, flames will singe the meat. I don't know 'bout you fellas, but i don't like my sausage burnt.
Next to the 10" French knife, tongs are a cook's best tool.