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Several teams from Salt Lake City will compete to go onto the next round of the National BBQ Tour competition. And Troy Black is here giving us a little preview of what we can expect with a unique barbecue recipe.
Plum-Glazed Sausage
Makes: 8 to 10 servings Hands-On time: 20 min. Total Time: 25 min.
¾ cup plum preserves
2 Tbsp. balsamic vinegar
2 tsp. chopped fresh thyme
¼ tsp. freshly ground pepper
2 lb. assorted fresh sausages
1. Preheat grill to 300 to 350 (medium) heat. Cook first 4 ingredients in a small saucepan over low heat, stirring often, 5 minutes; reserve half of mixture.
2. Grill sausages, covered with grill lid, 10 to 12 minutes or until done, turning occasionally and brushing with remaining half of plum mixture during last 5 minutes of grilling. Remove from heat; let stand 5 minutes. Serve with reserved mixture.
You can check out the competition on Saturday April 12th at 1905 South 300 West from 10:00am-3:00pm.
