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Johnnie's sausage/grilled over charcoal

Vital Information | Oct 29, 200209:09 AM

I have two related but unrelated thoughts.

1) Yesterday, I had another in a string of bad sausages at Johnnies. When I cook Italian sausages at home, I operate under the theory that it is nearly impossible to over-cook the things. Yet, Johnnies, these days, seems to consistently char their sausages to the extreme. I am thinking to just stick with the beef. Any other recent samples?

2) The sausage at Johnnies should be so good because they cook it over live coals. Real charcoal braziers create food so much superior to gas grills, even with volcanic rock. The charcoal adds a flavor element on its own, produces a more even crust, and allows for that intermingling between dripping fat and rising heat. I just wish Johnnies used their brazier a bit better.

On the other hand, imagine how good some of the things at Yum Thai would be if they used a real brazier. Those beef salads, the satays, the moo pings, even better. In Thailand, the stuff was nearly always cooked over coals. Likewise, we would get heady seafood grilled.

Any Thai places around town grilling live? Where in general are there live grills (discounting all the BBQ places using the standard Chicago rib machine). Santorini really uses their grill well, producing fish, octopuse and other enhanced things. Where else?

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