For Easter I made four 2kg batches of sausage – two for the smoker, one fresh batch for the grill, and a batch of breakfast sausage links (not shown). It was my first time using curing salts and smoking the sausage at a lower temp (160-180 F) than normal smoking temps. It was a tasty experiment, I learned a few things, and will certainly be making additional batches in the future! Here are some pics:
Amanda and I both agree that our favorite track on the Bring it Back to Life CD is Breakerbox’s “Just the Way You Want Me”. Go to their MySpace page for their show schedule and try to catch one of their upcoming shows.
Since the past week has been very busy and I can’t seem to escape my desk today (supervisor is in Brazil, which leaves me responsible for both the intranet and Praxair.com websites, and with the whole terrorism threat thing it’s a “high communication” day) I thought I’d do some catchup blogging during lunch. Amanda got…
Since RandomThoughts101 asked, yes, we did make it down to the Wing Festival. The wings were, as always, excellent. What Amanda and I like best about the Wing Festival is that it gives us an opportunity to see some creativity in wing coatings and sauces. We are both fierce Duff’s supporters when it comes to…
Generally I’d leave the analysis on Mary Kunz Goldman’s weekly typeset diarrhea to BuffaloPundit, but she blurted out something related to my beloved Terminal. With a shooting on Chippewa and gangsta rap in the Tralf, we wonder: How can we become an even bigger, badder Buffalo? Luckily, the Buffalo Central Terminal is stepping in, with…
That is one mega sausage. Bet that would be perfect at a barbeque.