meatfest preparations
- The chicken’s brining, and the sausages are made.
They’re a little dry (partially due to their low fat content), but I think they’ll be fine as long as they’re cooked fast. - I’ll be skipping the smoked chicken breasts and, instead, lightly smoking the ginger-szechuan chicken.
- Ribs will be made on-the-fly tomorrow.
I’ve scaled back on the spice, this time, as many of tomorrow’s guests aren’t nuts about spicy food.
Update: Just sauteed one of each type of sausage over medium-high heat, and they’re great! I think it was the griller that was drying them out.
Sorry, haven’t had time to update.
It was great. 7 people got through 60 sausages, 4 racks of ribs, a whole chicken, and a tuna pasta salad.
groob’s coming in a couple of weeks, so it’s time to start the next batches of bacon and sausages.
Comment by adam — January 8, 2009 @ 10:56 pm