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Hot Dogs, Horseshoes & Hand Grenades > Guides > Captain Fetus's Guides
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How to cook the perfect fat snag.
By Captain Fetus
While sinking a cold one watching the footy;
instead of going to bunnings, use this guide to cook up the perfect snag for you, your guns, and your mates!
   
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Created by
Captain Fetus
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Category: Walkthroughs
Posted
Updated
1 Jul, 2020 @ 12:21pm
1 Jul, 2020 @ 12:29pm
102 Unique Visitors
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Guide Index
Overview
Bloody ripper snags mate. 
1. Take the sausages out of the fridge about 30 minutes before cooking. 
2. Turn the barbecue on high. 
3. Lightly oil up your sausages and start cooking them in the hottest section of your barbecue. 
4. Remove them snags from the barbecue. 
Comments
Bloody ripper snags mate.
Get ya tongs ready.
1. Take the sausages out of the fridge about 30 minutes before cooking.
"This allows the internal temperature to rise and will result in more evenly cooked-through snags," "it also reduces the cooking time."
2. Turn the barbecue on high.
Burn them dank snags.
3. Lightly oil up your sausages and start cooking them in the hottest section of your barbecue.
This will help to quickly seal all the flavour inside. Leave them on the hot section until they're a "nice interior temperature of 160 degrees."
4. Remove them snags from the barbecue.
Get ya tongs to take out them snags from the barbecue, wait a few minutes to cool them down, serve them to your mates, grab your gun and a stubby, and get back to the footy!
3 Comments
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Un-Fortunate Son 4 Oct, 2020 @ 3:42pm 
is this a case of like americans being wiered out by canadian bagged milk and canadian wierded out by americans taking guns to walmart
That bird that I hate 1 Jul, 2020 @ 9:48pm 
you don't?
Barack Oballer 1 Jul, 2020 @ 6:08pm 
who the FUCK calls a sausage a snag