That Old-Time BBQ Sausage Pasta recipe 

It's the same voice

Re-upload of a video from years ago, but same guy.

@@Tyrant597 Thank you. The voice has changed, but the phrases and so on were the same. Thanks again.

Forgot about the water, huh? Haha

You are right ,I made it a couple of times and it was really great so glad to see the video back. 🎉😊

Wauw, so right, man !!! Greetings from Belgium.

Thanks for that comment.. I appreciate your support all these years! BPB4L

I did it twice,very good, almost like a very tasty lasagna.

Webers are fantastic for that. I usually get about 4 hours out of a batch of charcoal if I manage my vents and temps right. Very solid platform for BBQ, even though they are not insulated. They kick serious ass.

Lump charcoal and you add more as needed while cooking 🤔.

Sweet, although red pepper hot would be perfect, too.

me too! I was thinking the same thing when I saw them.

Yup

Lump charcoal and proper temp management / lid on works great. Besides, you don't want all that nasty 'Match Light' chemical crap in your cook.

@@g54b95that’s all I use anymore is lump charcoal. B&B as well as Frontier are good, you get good sized chunks and less crumbs. I usually save the really big chunks and use them when smoking pork or brisket. On the other hand I don’t recommend Royal Oak or Cowboy brands. The chunks are generally way too small and I’ve found pieces of metal in the cowboy brand

No, fresh made local Italian style..!

There is no wrong way to cook, unless it's getting everyone sick.

😂😂😂😂😂 food police

Bhe, si, con questa filosofia di pensiero puoi cucinare di tutto, in pentola metti gli ingredienti carne, pesce, selvaggina, tutte le verdure di questo mondo, tutte le spezie.......ecc. TANTO NON MUORE NESSUNO!!!!!! VERO??? SEI PROPRIO UN GRANDE CULTORE DI CUCINA......!!!