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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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01-01-2013, 05:06 PM
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#1 |
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is Blowin Smoke!
  Join Date: 07-13-12
Location: Sterling, VA
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New Year's Andouille and Tasso Smoke - Pr0n
We are from Louisiana and are tired of not being able to find real sausage here in VA. Yesterday I ground up 10 lbs of pork butt to make andouille. I used the recipe from nolacuisine.com. I used 22mm collagen casings. The sausage was put in the refrigerator overnight to bloom and dry out.
This morning I fired up the BWS Party. I put a 1/2 pan in the fire box and put KB in the remaining gaps along with two chunks of pecan. I lit the end with a Weber cube but ended up dumping about eight briquettes from the chimney to bring the temp up faster since it was in the low 30s outside. This setup worked well. The temps were around 130 for two hours while the thin line of charcoal burned and then went up to 180-200 when the thicker back row and chunks lit up. The sausage was in smoke for about 5 hours until it hit 155 IT. I then immersed it in ice water for 15 minutes, vacuum sealed it, and in the freezer it went. This smelled and looked fantastic. While the sausage was smoking, I cut up about four lbs of butt to make Tasso. I used Ruhlman's recipe and cured the meat for four hours, rinsed, and coated in seasoning. I think the meat could have cured for a while longer to get more of a ham texture. After the sausage came out of the smoker, the Tasso went in for about four hours of pecan smoke until it hit 155 IT. I did have to add about a pound of charcoal to the fire box and another chunk to maintain 200 degrees after the sausage came out. Tasso was cooled, sealed, and frozen. Here are some pictures and ask me questions - I'm sure I left some detail out.
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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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01-01-2013, 05:19 PM
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#2 |
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Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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I have an empty plate and some really good mustard here. Ah, one link sausage please. looks great.
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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01-01-2013, 06:35 PM
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#4 |
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is One Chatty Farker
 
Join Date: 03-22-05
Location: Ohio
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man that looks good. I love that recipe from NOLA cuisine.
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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01-01-2013, 07:34 PM
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#5 |
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Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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Looks awesome!
Jeff
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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01-01-2013, 07:48 PM
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#6 |
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Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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You made NUMEROUS,potentially,hazardous mistakes!
 I will P.M.you with shipping instructions to safely discard of ALL the contaminated product immediately!  Just funnin,my friend.It looks AWESOME!!!  |
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01-01-2013, 09:01 PM
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#7 |
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somebody shut me the fark up.
  
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Mighty Fine Sir!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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01-02-2013, 05:45 PM
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#8 |
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is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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I had to follow up with a picture of some links fried up and placed on a toasted onion bun with Cowtown sauce. I have eaten some of the best andouille in the world (Jacobs, Veron) and I have to say this blew me away. The texture and taste was amazing - hints of garlic, fresh thyme, pepper, cayenne. Just a little bite on the back end. One issue: since I sliced the links length-wise, the collagen casing shrunk and peeled off.
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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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01-02-2013, 06:30 PM
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#10 |
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Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Looks and sounds fantastic! The casing peeling back can't be a bad thing either. I usually don't like the casing anyway.
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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