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@foolishpoolish: Thanks. Try the pork on potato rolls, I think it's a big improvement over regular hamburger buns.

@lemonfair: For the NC sauce recipe, I cut back the salt, added brown sugar until I got a balance been acidic and sweet that I liked, and gave the whole thing just a small squirt of ketchup.

@swibirun: There may be some truth to that. The plateau is really when the fat and connective tissue break down, so the longer that takes, the more tender I would think the pork would be, but that being said, I also think the plateau time would be controlled mostly by the amount of fat and connective tissue in the pork. My pork butts plateaued for about 2-3 hours at 225 degrees before the temperature starting rising again.

@dre2112: Maybe that's why I couldn't find, it could have just been labeled "red pepper." I saw a lot of that.

@Lvn4life: You said it!

@hungrychristel: Thanks! I had the same reaction while editing them :)

When it came off the grill, I think I mentioned something about having a love affair with it.

©BrunswickStew: This recipe makes 4-6, depending on the size of you meatballs and how many you fit on 1 sandwich. At the size I made the meatballs and sandwiches (3 per sandwich), this made 4 servings.

@whoizzit: I get mine from the butcher. Most butchers have casings, you just have to ask. You can buy a lot and pack them in salt and they'll last about a year.

You can also buy them online at places like Butcher & Packer. I used them for a while until I found a butcher who had them pretty reliably around me.

@ruhlman: Thanks, this was probably the best sausage I've made so far :) I've found grinding the chicken thighs with the skin gives me the right amount of fat to keep them juicy. That's why I omitted the fat back and left "skinless" off the chicken thighs, but looking back, I should have mentioned that they should have the skin on.

@cwazywabbit: They're not really smoked, that's why I mentioned they're neither really barbecue or grilling. They turn out just as well, with the same flavor, in a 250 degree oven as in a smoker. I put them in the smoker, because if it's already going, there's no reason to also run the oven just for the beans.

@npkgardens: If I have some left over barbecue, which is rare, then I like to throw that in with them before I put them in the smoker. Otherwise, I'll throw some barbecue bits in with them at the end, when everything is finished smoking.