Part 5/9:
Wednesdays are far from routine; they are bustling with frenetic energy as the crew prepares 250 pounds of sausage, in addition to trimming pork and beef ribs. Making sausage is one of the more nuanced tasks in the barbecue process, requiring a blend of skill, practice, and a certain level of artistry. The jokes and banter shared among team members keep the mood light during what could be seen as monotonous labor, underscoring the close-knit nature of the crew—many of whom have been friends since elementary school.