meatfest preparations

adam — Thu, 27 Nov 2008 23:05:14 +0000

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 AM SAUSAGETRON

adam — Wed, 26 Nov 2008 09:39:09 +0000

Meet SAUSAGETRON, from planet chorizo:

As an aside, I used MUCH less cumin this time, and the result is a much more complex and subtle flavour.