In "Shigging," we ask barbecue experts to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they're allowed to lie once.
Slow Bone What a sausage fest.
This week, for Shigging, we're switching meats. For the moment, we're moving on from brisket, and we'll be asking Jeffery C. Hobbs of The Slow Bone about his sausage. Sausages. We hear the joke and we don't care.
What kinds of sausage do you offer at Slow Bone?
Old Time: fine grind, spicy, toothsome with a great snap. Smoked Cilantro: coarse grind, herby and juicy.More »