@Tex_77
Lol. Yep, can almost hear the story being told.

@akdave
I’m remembering last February when I plowed 26 of 28 days. Argh. Actually hit 46 today. T-shirt and shorts weather around here.

@Tex_77
Blue hat and all… a huge thumbs up on this.
Congrats! Great looking sausage, equipment and getting your feet wet. To you and your crew…Well done! Enjoy every minute.

@Tex_77
Sounds good. I have the bold in my wish list. Have not tried the Cajun but will probably add that as well.

@Tex_77
Been thinking about the Bold… Thoughts?

@Joe-Hell
Gotta admit I was on edge about the Habanero until I stopped at Peasant Fest and tried that with the ghost pepper cheese. Very good but suprisenly not as hot as I’d thought it’d would be. Double it??? Can’t wait to hear.

@hazelwood
Definitely hog casing is the way to go. I would not boil them prior to sealing. Just freeze a bit and seal. In fact I’ve not broiled a brat in 25+ years. Used to but… You’re going to get different opinions on this. Whether fresh or pre cooked they go straight to the grill. A quick brown and then simmered in beer and onions is awesome. Changes the whole flavor profile. Cooking indirect adds another profile. More of a smoked sausage. Whatever works.

@calldoctoday
Another ultimate comfort food right there. Nice!

@Joe-Hell
Wow! Looks great.

@Austin
No worries. It will happen. Told Jon before I left that I’ll hook up with you another time. Visiting your headquarters is now on the bucket list.
Really liked the open interactive type booth you had there. Room to move around a look at some of your products and talk to your crew. Well done! And yep, the lines were long. Thanks again to @Jonathon for stepping aside and chatting.
Breaks my heart about poor sales on blue hats though…NOT!