I intend to make a small batch of a new andouille recipe which will be cold smoked (180 F) to an internal of 150 F. I have a couple slabs of spares I intend to try a cherry based rub on and offer some cherry-chipotle sauce on the side. We will be prepping a Bresaola for curing.
Yes, I saw that earlier and sort of loosely based my sauce on it. I left out the lemon juice and onion powder, used agave syrup, and threw stuff into a partial jar of homemade cherry preserves. Made a bunch of other tweaks. Whizzed it up with the boat motor. So far so good!
She who dies with the most toys, wins.
Mmmm....those chipotle cherry sauces sound so good!
The hamburger thread has been getting to me... just took some ground beef out of the freezer. Tomorrow I'm going to mix up some patties and grill some burgers. Need to go to the store for some nice buns and some lettuce, as I'm out.
Grandchildren fill the space in your heart you never knew was empty.