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never to cold for bbq---foto from an annual contest on Mille Lacs and here is an egg(with bbq guru) last winter--great tool

Have been on a couple mailing lists over the years that Len frequented and he really is well versed in sausage making--been reading Michael Ruhlmans book 'Ratio' for a while now--if you like being in the kitchen its a good tool! 'Charcuterie' is about 23buck @ amazon and now my cart--now its...

have made 1000's of lbs of fresh sausages over the years but never any cured sausages---you may be my inspiration!!! Guess will have to go find Len Poli's site again!

I'll third that and have found that making bacon vodka at home is easy---dice a lb or so of the good bacon--fry just short of crisp and then dump the whole works(sans pan) into a glass jar that is holding a qt or so of vodka---cover and let sit in the closet for a week or so then chill, scoop...

Just finished one of these about an hour ago---really enjoyed it from end to end--that doesn't happen often--it was a good review! And my wife uses AAA for flats<sf>

imo it is hard to beat Forschner knives---especially at their prices---easy to sharpen, hold an edge and diswasher safe http://tinyurl.com/yls5xo5

atomic buffalo turds---they have morphed over the years from a recipe called "bigwheels buffalo turds"---labor intensive to vend but darn good eats buzz