The First Sausage Fest of Two Thousand and Ten

Lets introduce you to my 2 groupies in my GM class, this is Scott on the left (transfering to portland soon) and Neal on the right (transfering to Vegas next quarter((lucky))) They are preparing the sleeve for the sausage which is natural pig intestine casing.

They are now piping the Apple Sausage through a culinary bag (like you use for icing cakes) into the intestine.



Here are the finished products of our 3 sausages. After they are stuffed and ready we parboil for ten minutes in water seasoned well and then tossed them on the grill for like 3-5 mins. Also we have some smoked shrimp on there. We smoked with cinnamon, star anice, sugar, a bunch of spices & herbs and then some rice. We added rice because we smoked these in a wok and the rice helps burn the sugar to start the smoke of the rest of the dry herbs. Tasty lil buggers

Smokin the Ribs

So here is just an idea of my ways of doing bbq. I smoked some pork st. louis style ribs. I brined them in an apple juice brine which is just apple juice, tons of salt, some seasoning and cut in some apples. Then let soak for 16 hours. I then smoked them with mesquite for 5 hours. Tasty!

Samiches*

Tasty ones. My sandwhiches I made are the one with the egg on it which is a play on bacon, egg, and cheese. I have a goat cheese spread on bottom infused with bacon fat and bits, then a over easy boiled egg yolk. This dish is called a Tea Sandwich. The other one I made is the Steak one. We brined the meat in a blood orange solution over night. Real good.