Departing Contestant is that 1 tbs or tsp

how much allspice?

Jonathan
this looks like a type of head cheese and therefore is usually eaten as a sandwich or as a simple type of dish. The difference is that head cheese is made with the parts of a steers head ( the lips, tongue cheeks etc. ) this looks more like normal cold cuts, both are encased in a type of gelatin.

I work with food all day and the only time meat is recommended to refreeze is after it is cooked otherwise you run the risk of Salmonella poisoning and it is not a fun thing to have. I had it twice from seafood and once from eggs

If you’re going to try clams I suggest steamers or as we on Long Island call them piss clams because when you bbq them they will open up when fully cooked . The ones that don’t throw out they are dead and are poisonous. use a mix of lemon , butter and garlic.MMM,MMMM

Austin & Jonathon
A preboiled octopus is already cooked, seafood such as octopus, squid,shrimp, etc when reheated to much, when eaten tend to chew like rubber. You should try bbqing these item’s fresh. It will give you a better prospective as will it bbq. Where I work every chef and cook will not reheat shrimp, squid, octopus, etc. Due to the fact that it will become tougher to chew.

tried to post mangoes will it bbq?

Austin;
I used to work in a butcher shop years back and it depended on the time of year for sausage flavors, but in the summer Sage flavored sausage was no.1, preceded by tomato and cheese fall and winter were the Italian, because of the holidays, Italian hot sausage was all year round. So the time of year can dictate the sausage flavor. There are a lot of sausage recipes out there, just remember where you live and the time of year. ( These sausages are what was sold out of the shop on Long Island and may differ in Iowa, Alabama, etc.)

Jonathon I also
found that crumbles such as goat, feta, gorganzola, and bleu cheeses mixed in with the meat along with whatever seasonings you like does a really nice job. You can also try some of the harder cheeses like assiago parmasan, or romano grated and mixed in