Still aiming towards the RB&R. I put a pound of Rancho Gordo Domingo Rojos to soak. They're what I usually use but then I realized that I have a bag of RG's King City Pinks and they may be more traditional so I put them to soak as well.
I retrieved the andouille sausage from the freezer. Sadly, I apparently used the last smoked hock from Broadbent. I'll sub a little bacon seasoning meat from Father's (overwhelmingly smoky on its own) and supplement with some ham from Broadbent's dinner steaks. Just need to go to the store for a green bell pepper - I'm not a hater 🤣
Even sadder than the lack of a smoked ham hock in my freezer is the fact that California's meddlesome Prop 12 means that Broadbent won't ship me any more of them...or any of their other pork products. Dang!
