Non KK cooks

[Tyrus]

Very portable that Weber and it does the job. The Paella pan was bigger than the Weber, so tell me was there a brave soul that fished out all that Cornwall seafood for the cook?

[tony b]

What a nice birthday dinner! YUM!

[Tyrus]

Sausage. I've made this recipe from Porter Road before, however I found it too Garlicy and salty so today I trimmed it down to something less overpowering, it's called Garlic and Parsley . A few alterations were done by adding Jalepeno and Fire Roasted red pepper to the mix. Now although the other recipe was well recieved  this was more on par for the course, it settled in well for both a dinner and something for a sliced hors d'oeuvre. Pictured minus the production from raw cased, to grill, to chill, and presentation. It's a keeper, and it was accomplished on a offset cooker maintaing a low fire at 150-175 degrees F with outside temp of 35 F.   

[tekobo]

Those look really tasty @Tyrus!  Care to share the recipe?

[Tyrus]

"Ask and you shall receive," said the Genie to Alladin. The changes I made were the amounts of fresh garlic and parsley. For 9lbs of meat I used 57 grams of garlic and 60 grams of parsley. I also used some glass jar Fire Roasted Red Peppers diced, about four good size for color and 1 lonely Jalepeno without a friend from the frig. No squash. The book has versions of bangers and other related American renditions, a good starting point. I also used some Pink salt #1 since the weather was chilly, the appropriate for the poundage. 1 level teaspoon/5lb

Edited Saturday at 03:09 PM by Tyrus

[C6Bill]

Great looking sausage !!!!

[tekobo]

Thank you @Tyrus!