Uncle Charleys Sausage

THE PERFECT BARBECUE

Preparation - The Key To Great BBQ!

Prior to starting check for adequate fuel (charcoal or propane).
For the average fire expect to use 3-4lbs. of charcoal.
Always store charcoal in a dry location. If you don't use charcoal often, put the charcoal bag inside a large plastic trash bag and seal tightly. It will light faster and burn more evenly.
To grill in cold or windy weather, increase cooking time and plan on using additional fuel.
For quick clean up with charcoal grills line the bottom of the grill with heavy duty aluminum foil. Make sure that the foil does not cover the holes on the bottom of the grill.
Attempt to locate the grill down wind from your gathering. Your guests will appreciate not being smothered in smoke.
Prior to lighting the grill, brush or spray the grid with a light coat of vegetable oil.
Review the menu and prep the ingredients prior to lighting the grill. When prepping your ingredients keep in mind that cooking times vary according to type of food, size, cooking method, coal temperature and weather conditions.
If you use a wire grilling basket prep your ingredients accordingly. Brush the basket with a light coat of oil prior to placing your food in it.
If you prep your ingredients in small pieces they may slip through the grilling basket or the grid in the grill. An alternative may be to place these pieces on skewers. If you use bamboo skewers soak them in water for at least an hour before using them.
Assemble what you need on a tray before you start grilling. This should include seasonings, sauces, a water-mist bottle, long-handled tongs, basting brush, mitts and a timer.
Do not leave the grill unattended once lit, especially if children are present.

Grilling Tips

When placing food on the grill leave space around each item to allow for even cooking and smoke penetration.
Most commercial barbecue sauces contain sugar. Sauces which contain sugar or tomato should only be applied during the last 10-15 minutes of barbecuing to prevent burning.
To reduce cooking time consider pre-cooking large cuts of meat, poultry and vegetables in your microwave and finishing them on the grill. Greasy foods such as ribs and sausages can be partially cooked to render some of their fat and prevent grilling flare-ups.
Save time by grilling two meals at once. Leftover barbecue is wonderful.
Foods will cook faster in a covered grill - resist the urge to peek more then necessary.
The charcoal is ready for cooking when about 80% is covered in gray ash. At night, the coals appear glowing red.
To judge the temperature of the coals, carefully hold your hand, palm side down, at cooking height. If you can hold it there only 2 seconds the temperature is hot. Refer to the chart below for additional temperature levels.

Seconds	Fire	Temperature
7 - 8	Low	300 F.
5 - 6	Medium	325 F.
3 - 4	Medium - Hot	350 F.
2	Hot	400 F.

To lower the temperature - raise the grid or spread the coals.
To increase the temperature - lower the grid and move the coals closer together.

Cooking Methods

The choice of direct or indirect cooking is usually made based on the food to be cooked. It is not uncommon to combine both methods of cooking when barbecuing.

Direct Cooking Method

Foods are cooked directly above the heat source. This method is perfect for fast cooking foods, such as hamburgers, chops, steaks, fish fillets, flat meats, etc.

Indirect Cooking Method

Ideal for larger cuts of meats, chicken sections, ribs and fatty foods. This method refers to building a fire in one half of the grill, and placing the food on the opposite side of the cooking grid away from the heat source.

Dry Smoking

This can be done in any kind of a covered grill. The food is placed on a grid above the charcoal and the grill is covered with a lid. The lid concentrates the smoke around the food, which in turn permeates the food with an intense woodsy flavor.

Water Smoking

A charcoal water smoker works on the same principle as dry smoking, except that a pan of water or other liquid is placed between the coals and the rack holding the food. The food cooks very slowly in a dense cloud of smoke and steam. Food which is slowly cooked on low, even heat is always tender, moist and flavorful.

Safe Food Handling Tips

Fresh Kielbasa

Fresh kielbasa must be cooked first before consumed. Place Fresh kielbasa in water bring to boil cover pot reduce heat and let cook for 20-30 minutes until internal temperature reaches 168 -174 degrees. Over cooking will dry the product out.

Fresh Sausage, which includes fresh Italian sausage and fresh kielbasa, is not cooked during processing and must be cooked thoroughly and completely before consuming. Fresh sausage may be cooked in two ways. It can be parboiled and then fried or grilled, or slow cooked in a fry pan or grill.

To parboil, place sausage links in a heavy skillet. Add water to cover sausage and par-boil until sausage is grey throughout (about 10 to 15 minutes.) The sausage then can be fried until nicely browned.

Parboiled sausage also may be grilled slowly over coals, turning frequently until grey-brown throughout.

For a special taste treat, par-boil sausage in beer prior to grilling. To use this method, substitute beer for water. According to Peter LaFrance, author of Cooking and Eating With Beer, stronger flavored beers tend to impart more flavor to sausage. Beers that are heavy on malt will impart a sweeter flavor, which may complement a strong sausages. Lagers, when used this way, tend to be more bitter and complement a sweeter sausage well. Onions can be added to the beer while parboiling for additional flavor.

Sausages also may be direct grilled. Using this method, it is extremely important that the sausage cook slowly, thoroughly and evenly over mature coals.

Safe Food Handling Tips

1. Safe Defrosting
Thawing in the refrigerator is a safe way to thaw foods slowly. Make sure thawing juices do not drip on other foods. Thawing in cold water is faster. Place food in a leak-proof plastic bag and submerge in cold tap water. Thawing in the microwave is fastest. Cook meat and poultry immediately after microwave thawing.

2. Keep Everything Clean
Wash hands thoroughly before and after handling raw meat and poultry. Sanitize cutting boards often in a solution of 1-teaspoon chlorine bleach in 1-quart water. After cutting raw meats, wash hands, cutting boards, utensils and counter tops with hot soapy water.

3. Keep Foods Separate
Don't cross contaminate. Keep raw meat, fish and poultry away from other foods in your grocery-shopping cart and in your refrigerator. Never place cooked food on a plate that previously held raw meat, poultry or seafood. If some of your marinade is to be used as a sauce on cooked food, reserve a portion of the marinade and don't put raw meat and poultry in it. Don't re-use the marinade used on raw meat or poultry unless it's boiled first to destroy any bacteria.

4. Cook to the Right Temperature
Fresh Pork Cook to Internal Temperature of 160°F