Earlier this spring, my high school pal, JD, called and asked if I wanted to make sausage on Saturday. It’s much easier with a few folks to spread out the work, but I wasn’t prepared for something like 50 pounds of sausage. Nor did I expect JD to film the event.  But, ever the overachiever, he did. Our other pal, Mac, the bearded one, joined us. So please forgive the Saturday shadow and numerous chins and the unscripted nature of the video and my limited editing skills, but do follow the basic steps to awesome sausage.  There are five, follow them all, keep your meat really cold, and you’ll have great links (or skip step 5 and make patties or use it loose).  It’s summer grilling season and there’s nothing better to sizzle on a Read On »

Share

Earlier this week, I shot a video on grilling for a new digital magazine being created by Sideways.  I did a spatchcocked chicken, grilled asparagus and also sausage, because, after the infrenal boneless skinless chicken breast, it’s the most overcooked meat in America, and yet it’s rightly beloved here. In my experience people err because they’re afraid of not cooking it enough.  So they either cook it over really high heat, overcooking the outside, busting open the sausage, or they kill it with too much moderate heat. As we move into grilling season, and there’s no better way to cook a sausage than over the smoky heat of live coals, I encourage you to grill sausages often.  All carnivores around you will be happier. There are two stages to grilling a sausage to perfection.  Start Read On »

Share