In Hawaiian, huli-huli means to turn over and over. This version of the roadside favorite uses a homemade huli-style sauce instead of the patented commercial version.
“Banger” is a British and Irish colloquialism for sausage. Most bangers are pretty mild in flavor but this recipe adds some heat to the sausages with the addition of cayenne and crushed red pepper flakes.
The salt block cooking concept is simple: you preheat a block of Himalayan salt to a very high temperature on your grill or stovetop and cook whatever you like: meat, fish, poultry or vegetables.
Here is our recipe for a typically Southern sausage made with ground pork and lamb. For this recipe you will need a meat grinder with a sausage funnel.
Andouille is made with pork butt and pork fat and seasoned with salt, cracked black pepper and garlic. Traditionally, the sausage is then smoked over pecan wood and sugar cane at 175 degrees F.
We originally ran this recipe as part of Mike Stines’ Sizzling Seafood Part One over at Fiery Foods and Barbecue Central. You’ll get more recipes to try there but if you can’t wait, here’s the ginger sea bass take to get you going.
If you live where it gets cold, you know that winter grilling is a thing. It can also be a fun alternative if you’re tired of the traditional Christmas dinner cooked indoors and whatnot.