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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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10-25-2010, 05:33 PM | #1 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Been thinking about winter dishes - andouille
Fall is a great time to get your appetite up for cooler weather and warm meals. Decided to smoke some homemade andouille today. Made and stuffed yesterday and couldn't smoke until today. Very windy and temps ran much higher than I wanted to smoke at but it turned out very good. Wanted to be about 150 - 175 but stayed about 225. My bud, Smokerdude, stopped by, tasted some, and filled a bag to take home. That's the fun of doing this stuff. Hope everyone has a great week.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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10-25-2010, 05:37 PM | #2 |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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Great looking food
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10-25-2010, 05:48 PM | #3 |
is One Chatty Farker
Join Date: 10-22-07
Location: Lincoln NE
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Gumbo and red beans & rice
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10-25-2010, 06:57 PM | #4 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Nice looking sausages!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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10-25-2010, 07:12 PM | #5 |
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
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They very tasty.
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10-25-2010, 07:16 PM | #6 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Yep, that is the fun of doing this stuff, I'd take a sack home myself looks dang good!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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10-25-2010, 08:53 PM | #7 |
Full Fledged Farker
Join Date: 10-29-07
Location: San Diego, CA
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Very nice, Meat Burner. Making my mouth water. It's dinner time here and I still haven't figured out what to eat. Care to share the recipe you used?
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WSM w Stacker Old Smokey Electric Smoker 38 In. GrandeTurbo Gasser 18.5 Weber Kettle UDS Masterbuilt Extra Wide Propane Smoker |
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10-25-2010, 09:28 PM | #8 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Sure darth, give me a minute. It is a mild sausage that works well for us in a lot of different dishes. We aren't much on the hot and spicey stuff. We cube the pork, season it, and let it sit in the frig overnight before grinding and stuffing. Also, after stuffing, let it sit in the frig for an hour and then out of the frig for an hour before smoking. May not mean anything but that seems to work for us. Hope you try this and enjoy it.
· 5 pounds pork butt, cut into 1 inch cubes · 3 Tbs sweet paprika · 2 Tbs plus 2 tsp of Morton's Tenderquick · 2 Tbs finely chopped garlic · 1 Tbs kosher salt · 1 Tbs white sugar · 1 Tbs coarsely ground black pepper · 2 tsp ground red pepper · 1/2 tsp red pepper flakes · 1/2 tsp dried thyme · 1/4 tsp ground mace · ˝ tsp sage · 1/2 cup ice cold water · hog casings ( appx 10’) Hope this helps.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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Thanks from:---> |
10-25-2010, 09:31 PM | #9 |
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
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thanks for the recipe, it looks good
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No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ...... |
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10-25-2010, 09:36 PM | #10 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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__________________
my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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10-25-2010, 09:40 PM | #11 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice sausages you got there Meat, I love andouille for all sorts of cooking.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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10-25-2010, 09:48 PM | #12 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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I will give it another try in a few weeks and see if I can keep the temps down to smoke for 4-5 hours and see if the taste is different. I really don't have the equipment to do it the right way and smoke it for 10 - 12 hours. Still good though.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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