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Good looking chops, Chuck!! Glad I picked up Snelly for my fantasy team in the SECOND HALF!!!

Same factory bird from Foster Farms that is always in the bag.....didn't even stuff it with 1/2lb of innards to make the weight either! :)

Close enough to Taco Tuesday, I guess! :)

Per pound, Tim, but not often I can get a whole chicken around here for less than $5!

That turned out great, Darryl! I love an all-day sauce, but also like a "short-cut" version for those days when you don't have the time, or want to invest it elsewhere. I always make more than I'll need if I'm making a long-simmered ragu or bolognese......then it's in the freezer for anytime...

Michael, bro, really?!?! Outstanding on all fronts, my man! I have to ask, how'd that rotisserie motor sound with that load on there?!?! :) (I ask as a non-recovering, rotisserie over-loader!) ;) Oh, and love the latte art! I've tried, but consistently suck at milk foaming, so I haven't...

I really enjoy making pasta, and with a bit higher hydration than my usual dough, these noodles are the same......so, no brainer! :) There was, indeed, dark soy in the finishing sauce.....and I added some (not called for in the recipe) to the chicken "soak". Dark soy and Shaoxing wine are two...

Good Lord, Brett! Just amazing! If I had room in the freezer, I'd be heading out post haste for a bulk pack of flap! You're eating good, as always, mate! R

Recent posts by @Brett-EDH and @Darryl - swazies inspired me to whip up a dish of pasta......and, really, Lo Mein is really just a Chinese pasta dish! This dish also gave me a chance to use my favorite work and paella burner, my Mastertouch Redhead!! I won't post the recipe for this one, but I...

If I could add a sad emoji, Chuck, I would.....I'm sure you have emotions on both sides of the coin right now. Congrats on the closing on your retirement digs! I'm sure after a few sessions with the grills at the new place, it'll feel just like home! R

Thanks, Tim. The pies have been getting better and better this summer! :)

You and your FIL did good, Matt! I've only made Andouille once before and your recipe is VERY close to the one I used (from www.meatsandsausages.com.) Might need to make some more.....after all, gumbo season is close! :) R

We are really liking the white sauce pies these days, Jim! The sauce is a Garlic/Parmesan Mornay (a snap to make!)

I put them into the Other Meat Recipes section, Eric. While I included the Spanish Chorizo with the Cure #1 for a smoked batch, I probably make this one as a fresh sausage about 70% of the time. Spanish Chorizo Polska Wedzona

The formulation below includes Cure #1, which is required if you are going to smoke the sausages. If you opt not to smoke them, increase the percentage of salt by .25% (or whatever your preferred salt % is when making sausages.) Meat: Pork shoulder, and any fat trimmings or belly needed to...

A mild, Polish sausage that can be made as a fresh, or smoked sausage. The formulation below includes Cure #1, which is required if you are going to smoke the sausages. If you opt not to smoke them, increase the percentage of salt by .25% (or whatever your preferred salt % is when making...

I can't tell if you made the pasta or not, but that's a killer looking dish regardless, Brett! Pretty sure I've got some dried porcini I need to use up.....gives me ideas!

They offer both tubed, and not tubed. They also offer a home pack size on the 32-35mm hog casing, BUT it's not the shorts like other companies throw in their home packs. It's the same, commercial quality casing that's in all of their packaging. I find them to be very price competitive, and...

If any of you sausage makers want the formulas, just let me know!

Been lurking around, just not posting much as I haven't really cooked anything new of late. While these aren't new, I haven't linked up any ground meat in a while! :) Recently made up a couple of small (4lb) batches of two of my favorite sausages..... Polska Wedzona (a mild polish/kielbasa)...