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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)...

In addition to Eric and Duane, I, too, like to wok on the grill! :) Wok on the Wild Side!

Our host in Sevilla might not even agree that you can call mine a paella legitimately, but I didn't have rabbit or snails handy! :) R

This one had some Spanish chorizo, clams, black cod, and shrimp for protein (well, and white beans, too.)

Just putting this one on repeat......every two weeks seems about right? :)

I kinda forgot how easy it really is, and the kettle is just a perfect version of a paella burner! One full chimney of coals, open cook, and it burns down at a great rate to go from sear to boil to simmer! Fun cook!

In a pinch, you could do this in a CI skillet! Don't wait for your birthday, too good! :) R

Nothing wrong with some Kettle Paella on a Thursday night! This one was just chicken.....fun cook, and very tasty! Proof of kettle involvement.... :)

Looks good from here! Use what you got, make it the way you like it! :) It's a bit warm and muggy here today for chili, but I'd have a bowl of that anyway! :) R

That's a nice lineup of grills going there, Bruno! If you want to keep it "original", those slats I gave you came off another Genesis (2000, I think), and a light sanding to get rid of that gray paint/primer and they'd be ready for some sealant or stain. Or, I've seen some nice new woodwork on...

As far as the random piece goes, "What Bruce said!" BTW, everyone should know that the grill Bruno just picked up has the best looking drip pan tray I've seen on any "vintage" Genesis! If I had known that, I would have swapped it out for one of my rusty ones before he showed up!!! @Bruno...

For extra motivation, here's the last batch I made of this chili (Halloween '23.)

Sure, it'll work fine! Include the bark, lots of flavor there! Not in my opinion, and I've made it with 100% smoked brisket multiple times. The variable you get in texture from having some ground beef in there is a good add, in my opinion, but it's not necessary! Yep, I'm with you! Made a...