Firehouse Hot Collection – Part 4

Firehouse Hot Smoked Sausage

Smoked sausage finished with Smith & Son’s Firehouse Hot BBQ Sauce is an easy crowd-pleaser with bold smoky flavor and a spicy finish.

Prep Time	10 minutes
Cook Time	90 minutes
Rest Time	5 minutes
Servings	6
Smoker Temperature	225°F
Target Temperature	160°F

Recommended Wood: Hickory or Pecan

Ingredients

• 2 pounds smoked sausage links
• ½ cup Smith & Son’s Firehouse Hot BBQ Sauce

Directions

Preheat the smoker to 225°F. Place the sausage links directly on the grate and smoke until heated through and the internal temperature reaches 160°F. During the final 20 minutes, brush lightly with Firehouse Hot BBQ Sauce. Rest for 5 minutes before slicing into bite-size pieces or serving whole.

Perfect Pairings

Potato salad, baked beans, grilled peppers and onions.

Leftover Ideas

Sausage sandwiches, jambalaya, breakfast skillet.

1SG Gary’s Pitmaster Tip

A light glaze is all you need. Let the smoke and sausage do the rest.

Firehouse Hot Loaded Nachos

These loaded nachos combine smoky barbecue with spicy Firehouse Hot BBQ Sauce for the perfect game-day appetizer.

Prep Time	20 minutes
Cook Time	30 minutes
Rest Time	5 minutes
Servings	6–8
Smoker Temperature	250°F
Target Temperature	Heated through

Recommended Wood: Cherry or Pecan

Ingredients

• Restaurant-style tortilla chips
• 2 cups smoked pulled pork or brisket
• 2 cups shredded cheddar and Monterey Jack
• ½ cup jalapeños
• ¾ cup Smith & Son’s Firehouse Hot BBQ Sauce
• Sour cream
• Green onions

Directions

Layer tortilla chips with the smoked meat and cheese in a cast-iron skillet or foil pan. Place in a 250°F smoker until the cheese melts. Drizzle with Firehouse Hot BBQ Sauce and finish with jalapeños, sour cream, and sliced green onions before serving.

Perfect Pairings

Coleslaw, pickle spears, cold pasta salad.

Leftover Ideas

Nacho breakfast skillet or taco filling.

1SG Gary’s Pitmaster Tip

Warm the sauce before drizzling so it spreads evenly without cooling the nachos.