• 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.

I’ll be hosting the annual masturbacon meatfest next Saturday.

Currently on the menu:

• Mild italian pork sausage
• Mexican-style chorizo
• Ginger-szechuan brined chicken
• Smoked chicken breasts with maple-pomegranate glaze
• Satan ribs (if I can be arsed)