There is one last category of barbecue that is near and dear to my heart and that is sausage.
My love of sausage is a lifelong weakness, and I have hardly ever met a sausage I did not admire.
Please know I am not talking about those processed hotdog like things some grocery stores sell.
They have the consistency of cheap bologna and should hardly be included in the category.
A great sausage should be coarse ground, a bit spicy and seriously smoky.
If you find a good one at a barbecue place, and have the good fortune also to fined smoked macaroni and cheese there, then you are in for a treat that will be long-remembered.
The Firefly Inn in Gulfport had the best smoked macaroni and cheese I have ever had, and I pine to this day that it is no more.
A bite of smoked macaroni and cheese, a bit of smoked sausage … please don’t stop now.