Did a road trip to the Cincinnati area over the Memorial Day Holiday. Cincinnati has a lot of German heritage and has lots of choices in brats and metts. First up is some bourbon wurst.
Fixed them on the keg, started out lid closed around 300* to get some wood fired flavor and keep the flames under control
After about half an hour opened up the keg for an oxygenated fire and let the flames kiss the wurst
These were sooooo gooooood it called for a Friday night dessert to pay homage to the best of the wurst!!
