tony b

@MacKenzie What's in the sausages? The texture looks very course and if the color is true - it's yellow inside? @Kevin H Not familiar with the "ice cube method?" Were you cold smoking at that point?

Cool. See that they carry Lane's stuff. Another line of rubs/sauces that I won't have to send you anymore. At this rate, there won't be anything left to ship - ha, ha!

Me, neither. Where's "here?"

At least we made it to November before we got our 1st snow this season. Less than 1" last night, but it counts as the 1st official snow. Should be gone by mid-day.

I think so, too!

Nice writeup, Jon! I have the baby Grill Dome, but haven't used it in years. With a basket splitter in the KK, I can do all the small cooks that I used to do in the Grill Dome.

Nice snags, MacKenzie. I'm also lucky that I have a local buddy in the sausage business.

Yeah, that color did look a little like "photoshop" to me, too!

Fat chance of that working out for you, Jon!

Nice ODK and yes, a cute pooch, too!

Game on!

Off to a great start, Jon! Can't wait to see the uncrated pix!

It was crazy windy. Just like here today (I'm back home). Actually spent 2 great days visiting 4 breweries and a taproom. Had a number of very good beers. Jailbreak Brewery had a couple of very tasty beers - a saison finished in a red wine barrel on cask, and a Berliner Weiss with pineapple and coconut.

Actually, yes. There were 3 versions of Guinness. But, this is an experimental brewery, too, so there was a lot of special beers. Last Thursday was international stout day, so there was some special ones on tap. My favorite was the black currant one.

Yummy!

Spent the weekend in Baltimore. Think I've OD'ed on Old Bay. Had to visit the new Guinness brewery here.

WOW! That's a lot of meat.

Yes, MacKenzie, you need to pack up the house, ODK, everything onto a big truck and move somewhere warm!

Didn't say exactly WHEN that trip might be - LOL!

Well damn - now what am I gonna send you now that you have a local hookup for Dizzy Pig?

Thanks Jon. I have a 2nd blade. Both have the same issues with the meat sticking on thin slices, even when the meat is cold.

On my places to visit on my next trip to Napa.

Love his beer names and label art! They look collectable!

Hoping MacKenzie chimes in Jon, as I think she likes the one she has. I'm not terribly fond of mine. While it's very easy to disassemble and clean, it doesn't do a great job at thin slicing. I bought it to slice my homemade bacon and pastrami, but the meat wants to stick to the blade and the slices want to go on a spin instead of falling off into the tray. It's a Chef's Choice Model 609. Picked it up on sale - you get what you pay for!

Not making this sh!t up, people. I've used it. How do you think they make chicken nuggets people? From the Moderist Pantry: What is Transglutaminase or Meat Glue? Transglutaminase (TG), aka Meat Glue, is a natural enzyme that has the ability to glue protein-containing foods together. When raw meats are bound with TG, they typically have the strength and appearance of whole uncut muscles. Primary uses of transglutaminase include: Making uniform portions that cook evenly, look good, and reduce waste. Binding meat mixtures like sausages without casings. Making meat combinations like bacon and scallops. Producing special effects like meat noodles, meat and vegetable pastas, etc. https://youtu.be/suPyqOZc7M4