Lol! Thought it might get @inreb's attention ?Thought this thread was about something else... Never mind.
Joe Bass, you have me severely beat in the wop department
Tbh, I'm just a helper. This is my dad's doing. I'm trying to learn about keeping the temps and humidity right.And I see the sauce to go with it....well done Joe.
I thought the title may get some attention ?When I read this topic, I thought it was the typical gtam "meet & greet"
I read that as "a mild Italian's Johnson". Lol ?On a serious note I love the Johnsonville Mild Italian....
Wait, I'm still joking
My dad does. I actually never took a liking to wine. I have no problem with hosting a bbq. My wife, however...Joe, I nominate you to host a GTAM BBQ this coming summer. Do you still have a few demijohns of wine fermenting somewhere?
Sorry didn't see this post earlier...I have about 5# of bacon wrapped chicken thighs leisurely soaking up flavor at 250 on my pellet smoker right now.
You do your own sausage one might assume from the photos?
My dad does. I actually never took a liking to wine. I have no problem with hosting a bbq. My wife, however...
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Last weekend was sausage making day with my pals. Did a load of barrese.
By the time you put 15lbs of procuitto, 25lbs of pork, 5 lbs of pecorino cheese, and 5 cups of fresh oregano into the grinder you may as well just add some unicorn for flavor. I thougth sausage was cheap to make, darn you artsy Italians.