The Curried Chicken, Lamb Merguez and the fresh Elk sausages were my favorites!
The Jewish Romanian Beef sausages had curing salts and been dried for 4 days and the Pork Kielbasas were a bit lean. I think they would have been better served in a beer bath instead of grilled (note to self) but the flavors were fantastic!
I should have learned my lesson from past Eggfests and checked the accuracy of the dome thermometers before I slapped the meats on-both of mine were 80-100* off- I could have cooked Pizza on them! At least the new owners knew before they took them home-I can see the egghead forum now!
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
BGE's/WSM's/BWS Gater/BDS Clones/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster
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