Remove the smoked sausage from the grill grates and slice into the burnt end pieces using the precut grooves. Place them into an aluminum foil or cast iron pan. Coat them in enough BBQ sauce that ...

Chef Bud Anderson was in the Studio 4 kitchen to cook up a recipe that is great for spring weather and St. Patrick’s Day.

If you are able to smoke the sausages, drape them over a coat hanger or similar item and suspend in smoke. You can still give them a smoky flavor before grilling them. If you have an open ...