Oh man, just take a closer look. That right there pal is a slow roasted over hickory, beef ball tip roast that had been marinating for six days in a teriyaki sauce. Even that last sentance was a mouthful. This roast turned out to be insanely tender with a little of my homemade bbq sauce glazed over it in the last few minutes of roasting. The links were home made italian mild and hot that were also slow roasted with hickory. And what I mean by slow roasted, is just that. Light a fire, let it even out. Tuck the meat in the Pit away from direct heat, close the lid and walk away. Over an hour later, the links are ready to be dunked in home made bbq sauce, grilled over a fire to glaze the sauce and BAM. Done diddly done. Hooyah.