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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-12-2013, 03:50 PM | #1 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Andouille Sausage pr0n
Made another batch of andouille this weekend. I can't seem to keep this stuff in the freezer.
Started with 14.6 lbs of boneless butt from Costco. I ground half of it coarse and the other half medium. Fried up a test patty and then stuffed it into 32mm hog casing. After letting it rest in the fridge overnight, I put it into the BWS Party. My technique is to apply cold smoke (50/50 cherry and hickory pellets) for about 2.5 hours using the A-Maze-N tray (it actually produces smoke for 5 hours). I then put four lit KBBs at the skinny beginning of the line of KBB next to the metal pan in the firebox basket (see pic). This brings the temp up to about 240 for 3.5 more hours at which point the IT of the sausage is 155F. I removed the sausage and immersed in ice water. After draining the tub, I placed it back in the fridge for a couple of hours and then vac sealed.
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05-12-2013, 03:57 PM | #2 |
is one Smokin' Farker
Join Date: 02-13-13
Location: Wyoming County, N.Y.
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I can see why it disappears from the freezer. That looks mighty tasty!
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UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi |
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05-12-2013, 04:28 PM | #4 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Would you please post a recipe. It looks like something I would like to try.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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05-12-2013, 04:47 PM | #6 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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05-12-2013, 05:41 PM | #7 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Great looking sausage and thanks for the link
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05-12-2013, 05:44 PM | #8 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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My Snags tasted like CHIT! I'll send you the gear you send me the Snags.
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05-12-2013, 06:23 PM | #9 |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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Looks great! It looks like you went down to Mr. Boudreaux's or Mr. Thibodeaux's meat market and bought some nice Andouille.
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05-14-2013, 02:09 PM | #11 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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That is great, nice work!
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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05-14-2013, 02:36 PM | #12 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Awesome!
Bookmarked! Thanks for posting!!!
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05-14-2013, 02:42 PM | #13 |
is One Chatty Farker
Join Date: 10-22-09
Location: Wilmington, NC
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That looks great, I need to get back to making sausages soon.
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