Friday, February 26, 2021

Put My Balls In Your Mouth: Dub Shack BBQ Makes Deer Sausage Balls

Every day is a GREAT day for barbecue, and these sausage balls do not take long to cook.

Ingredients

1 lb. breakfast deer sausage

2 c Bisquick or pancake mix

16 oz. shredded cheese

Barbecue dry rub of your choice

Directions

1.     Add everything to a mixing bowl and do your absolute darndest in making all of the ingredients play together.

2.     If you have not done so, light your grill to 350 degrees:  The cook itself will not take long but it needs high heat.

3.     Form the sausage balls about 1 inch and place them on a wire rack. I ended up with fifteen but there is no approximate number to end with as long as your guests/friends/family can enjoy the snacks.

4.     Take the wire tray to the grill and cook them for 10-15 minutes. Reminder:  Check on the balls after ten minutes and for an even color, turn them with tongs. Deer cooks a lot faster than beef or pork, so pay attention and do not walk away from this cook.

5.     Venison is done at 135 degrees – no one wants dry sausage, and the cheese helps add both flavor and fat to this snack.

Pull them off the grill and serve immediately!

During my own off-season, I made sandwiches, snack foods, and even revised sauces and the Big VI dry rub that at one point last year was relegated to only pork butts and shoulders. As 2021 carries on, it is critical that the same support that came with the movement continues and is elevated to a higher plane. Check out this one and tell everyone that every day is a GREAT day for Dub Shack BBQ!


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