THE BBQ BRETHREN FORUMS

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I always equate BBQ sausage from Texas and Oklahoma as being on the dryer side, still fatty, but, drier with a medium fine texture. That much grease is too much from any sausage.
 
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I knew this thread was coming, Greg, when you said you were going there and meeting Gore....Then I just kinda forgot about until I saw it here.

I knew it was going to be awesome even before I opened it. You did not disappoint, my friend. Thanks, Man! You gots Gusto!
 
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