Congratulations. Amazing that you were hired despite your past as a sumo wrestler and muskrat trapper.
I sure was sweating, Mr. Hoffman!!LOL![:D]
Speaking of sweating, you should have seen everyone after their first bites into to those habenero hot links from Ohio. [woot] [;)]
Thank you Michael for your contribution to Smoke Day. We had Brad Screamingchicken prepare them over charcoal on one of the Weber’s. I think he did a masterful job of fully cooking them and achieving just the right amount of char on the casings. Special homage was paid by only allowing the one appropriate mustard on the brats, Bertman Original Ball Park Mustard, of course.
The Bucyrus brats were found to have a different flavor profile from typical Wisconsin brats. We think they were made from veal and had different spices than what we normal eat. Overall a very good sausage and a great addition to Smoke Day.