BBQ schmo to BBQ pro

Hill Country

Since my favorite cookout dish is a piping-hot, crispy sausage off the grill, and Hill Country is famous for their Kreuz sausage—supplied by the legendary Kreuz Market in Texas—I figured Pete would have some insight here as well. When I asked about poking holes in the sausage, he warned: “If you enjoy dry, flavorless sausage, then go right ahead and poke holes it in.

Once the sausage looks like it's going to explode is when it's perfectly done.”  And while it came as a shock to me—as a Wisconsin boy born and raised—Pete rarely boils sausages in beer. Instead he simply puts them over a low heat spot on the grill and lets them slowly reach their plump peak.