04 September, 2007

Pork Shoulder Does Double Duty

I hope everyone had a nice holiday weekend. Around here we kicked back with some favorites. With a 5 pound pork shoulder I made some sausage and some barbecue. First up an encore performance of the Italian Sausage with Parsley and Cheese. I doubled the amount of cheese from the first recipe, I highly recommend it, very cheesy. For extra ooziness, don't overcook it. Then on Monday I used the other half of the shoulder for the Labor day requisite Genuine Authentic Barbecue.

Thus Summer winds.

Fall edges forward.

Back to school.


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