We're REALLY EXCITED about this!! It's been in the works for a while, but we wanted to get the recipe just right!! We let the idea marinate for a bit and ran it by a few people, and while we admit that the concept was a little raw at first, we feel like we've finally got it to a point that it's well done!!
And now, we're ready to roll this one out with all the trimmings!
Rev and the staff at R2R will be launching a BRAND NEW grilling forum for all of you pitbosses out there!!
We're calling it Beef2Beef!!!
What do you think of the logo??
I'm also just getting into it, not sausages specifically but cured or dried meat overall. So much to take in, it's a little overwhelming at first. Going to start with something simple like a Lonzino or Capocollo. I guess reefing can be that way in the beginning now with all the information available you can really start to go down the rabbit hole with anything really.Ooo! I'm just getting into sausage making. I may have to check that out... just until we get Beef2Beef content going, of course.