Meat Fest '08: Part 1 - Andouille

I've been concentrating a lot of my posts on music lately but now I'm ready to switch things up a bit. When I'm not playing/recording/writing music with Paul this Labor Day weekend, I'll be preparing a variety of meats in a variety of styles. On the agenda: ribeye steaks, boneless center cut pork chops, lamb loin chops, and duck breast. For snacking between meals, we grabbed some saucisson, andouille, and cheese - Havarti, Guinness Cheddar and Brie de Meaux.


After MB and I grabbed the groceries from Union Market, we came back and fired up the grill to prepare the andouille for later in the weekend. We also decided to have a few links for dinner. While the sausage was cooking, I threw the pair of ciabatta rolls of to the side of the grill to heat them through. When the andouille was just about ready to come off the grill, I drizzled a little olive oil on the rolls and toasted them directly on the flame.

In the meantime, I split the sausages and cut some havarti. Once the rolls were ready, I put a few pieces of cheese down, then the sausage, and then a little more cheese; this allows the cheese to act as a binding agent between the meat and bread. If I were to do this again, I would have put something heavy on the sandwiches to smush them together but all in all, a pretty quick and easy meal for a Friday afternoon. Paired with the sandwiches, we had a couple of Magic Hat beers - Circus Boy Hefeweizen and Lucky Kat.

Crispy, melty, spicy goodness

Cheshire grin beers?