עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 06-24-2011, 07:53 PM   #1
SmokinAussie
Quintessential Chatty Farker

 
SmokinAussie's Avatar
 
Join Date: 10-19-09
Location: Melbourne, VIC
Downloads: 0
Uploads: 0
Default Smoked Andouille (pron)

G'Day Bruces'

Well, last week I asked for some help with a good Andouille recipe! I got some good advice and I ended up using a recommended recipe from Brother Pheasant, but I did make a few mods to add some spices found in some other recipes.

Anyway, I started with the pork and some pork fat.


I didn't get a shot of all the ingredients... but here is the first grind though the largest plate I had.


Ready for action....


And here they are now all stuffed....


I also mady up a really large batch of Boerewars sausages too.. The Andouille went back in the fridge uncovered for 24 hours to dry the hog casings out... so I carried on with the Boerewars..

Here's the spices and the diced beef and pork.


After the grind, checking the temp to make sure it's still nice and cold...


I made about 10 sausages this size!


Skewered up!


Then cooked on the offset, indirect for about 45 mins at 280F.


Anyway, the next day, I smoked the Andouille.


I just don't have the room to smoke them vertical... I really need a big vertical smoker... but anyway, here they are done at 150F. They were smoked with lump and pecan wood chips. Man that Pecan smelled SO GOOOOD!


And a sliced shot.. I had to check that I had not rendered out any fat.... looks like no problem there!



Anyway, that was last week. I froze the Andouille after they copped a drink in an ice bath... So... gonna cook me up some Gumbo tonight!

Thanks for Looking and Thanks agaion for all your help!

Cheers!

Bill
__________________
Aussie Lamb Farker Awardee!
Show me smoking and grilling LAMB for an ALF Award!
Resurrected for 2014: PM me if you've posted grilling or smoking LAMB in QTalk!
Just remember... the standard has gone up. You Americans are getting good at LAMB!

IMBAS Certified MOINK BALLER (NOSKOS RULE)
"Bullet Bill" WSM
"Blue Lou" Performer
Too many other bits of BBQ Gear to count!

SmokinAussie is offline   Reply With Quote


Unread 06-24-2011, 08:00 PM   #2
Saiko
is Blowin Smoke!
 
Saiko's Avatar
 
Join Date: 12-24-03
Location: Kennesaw, GA
Downloads: 0
Uploads: 0
Default

OMG, I tried to eat my monitor! That looks incredible! Keep us posted on the gumbo, it's one of my favorites. Make sure you perfect the roux, gumbo is all about the roux!
__________________
“If you don’t know who I am, then maybe your best course would be to tread lightly.”


For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm
Saiko is offline   Reply With Quote


Unread 06-24-2011, 08:02 PM   #3
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

Nicely done, bro, congrats!
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Unread 06-24-2011, 08:03 PM   #4
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Downloads: 0
Uploads: 0
Default

Dang Bill, you may joke and kid, but you don't play! That looks great. Love the skewered too, grande.
__________________
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr
Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

bluetang is offline   Reply With Quote


Unread 06-24-2011, 08:04 PM   #5
Qing
Knows what a fatty is.
 
Qing's Avatar
 
Join Date: 01-21-11
Location: Franklin, NC
Downloads: 0
Uploads: 0
Default

yep. great looking cook A little rain forest blend spice would have worked nice in there too
Qing is offline   Reply With Quote


Unread 06-24-2011, 08:34 PM   #6
smokeyokie
is one Smokin' Farker
 
Join Date: 04-26-11
Location: Vinita, OK
Downloads: 0
Uploads: 0
Default

DUDE!!!!!! "they is some cajun blood in them veins" nice job
__________________
[FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT]
[FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT]
[SIZE=3]2 weber kettle[/SIZE]
[SIZE=3]maverick ET 732[/SIZE]
[SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE]
[SIZE=3]super fast RED and BLACK thermapens[/SIZE]
[SIZE=3]_____________________[/SIZE]
[SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE]
smokeyokie is offline   Reply With Quote


Unread 06-24-2011, 08:48 PM   #7
mn_big_dog
On the road to being a farker
 
Join Date: 01-28-10
Location: Dodge Center,MN
Downloads: 0
Uploads: 0
Default

Pretty sure that's the best looking thing I've seen all day....and I spent the day at the pool.

NUMMY!!!
mn_big_dog is offline   Reply With Quote


Unread 06-24-2011, 08:53 PM   #8
boatnut
is One Chatty Farker

 
boatnut's Avatar
 
Join Date: 03-22-05
Location: Ohio
Downloads: 0
Uploads: 0
Default

nice job dude!!!
__________________
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
boatnut is offline   Reply With Quote


Unread 06-24-2011, 10:41 PM   #9
fingerlickin'
Quintessential Chatty Farker

 
fingerlickin''s Avatar
 
Join Date: 07-08-10
Location: Boyertown, PA
Downloads: 0
Uploads: 0
Default

Wow, nice pron! Those things look great. I was going to get rid of my vertical gasser but now I think I'm going to keep it just so I can hang some sausage. Sweet!
fingerlickin' is offline   Reply With Quote


Unread 06-24-2011, 10:53 PM   #10
Cajunator
Knows what a fatty is.
 
Join Date: 06-16-11
Location: Louisiana
Downloads: 0
Uploads: 0
Default

Looks good but, why did you skewer some? It's best when smoking sausage to leave eah link spaced so that smoke can better absorb into the sausage. More uniform smoking process.
Cajunator is offline   Reply With Quote


Unread 06-24-2011, 10:55 PM   #11
Whitfield
Knows what a fatty is.
 
Whitfield's Avatar
 
Join Date: 04-12-11
Location: Chattanooga
Downloads: 0
Uploads: 0
Default

Awesome! Love the Boerewors! I make it often.
__________________
COS, 22.5" OTG, Primo XL, mini WSM, STICK BURNER
Whitfield is offline   Reply With Quote


Unread 06-24-2011, 10:59 PM   #12
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
Default

That's serious, sir! Looks fantastic - nicely done! I really enjoy making sausage as well and it doesn't really get much better than andouille. Well executed & most impressive!
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg - Got 2 in the nest baby!
SPFP
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Unread 06-24-2011, 11:03 PM   #13
cameraman
Babbling Farker

 
cameraman's Avatar
 
Join Date: 08-30-09
Location: Nashville, TN
Downloads: 0
Uploads: 0
Default

Man, that is SOME chow. How many pounds of meat did you grind? Was it rib trimmings?
__________________
Dave
Photography is my passion, truth my obsession. No wait, Stieglitz said that.
Cheap Shots
is my tumblr photoblog

22.5 WSM
22.5 OTS Weber kettle
Smokey Joe (RIP)
a dorky little headlamp
cameraman is online now   Reply With Quote


Unread 06-25-2011, 12:35 AM   #14
Ross in Ventura
is One Chatty Farker

 
Ross in Ventura's Avatar
 
Join Date: 05-16-08
Location: Ventura, California
Downloads: 0
Uploads: 0
Default

Great looking Sausage Bill, well done

Ross
__________________
My Blog:http://grillingandsmoking.blogspot.com/
Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and ET-732
Ross in Ventura is offline   Reply With Quote


Unread 06-25-2011, 02:28 AM   #15
SmokinAussie
Quintessential Chatty Farker

 
SmokinAussie's Avatar
 
Join Date: 10-19-09
Location: Melbourne, VIC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Cajunator View Post
Looks good but, why did you skewer some? It's best when smoking sausage to leave eah link spaced so that smoke can better absorb into the sausage. More uniform smoking process.
The skewered one was the Boerewars sausage.

All the straight ones were the Andouille!

Cheers!

Bill
__________________
Aussie Lamb Farker Awardee!
Show me smoking and grilling LAMB for an ALF Award!
Resurrected for 2014: PM me if you've posted grilling or smoking LAMB in QTalk!
Just remember... the standard has gone up. You Americans are getting good at LAMB!

IMBAS Certified MOINK BALLER (NOSKOS RULE)
"Bullet Bill" WSM
"Blue Lou" Performer
Too many other bits of BBQ Gear to count!

SmokinAussie is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Smoked andouille sausage and chicken gumbo - A step by step Pron guide Saiko Q-talk 58 03-20-2012 08:58 PM
Smoked pork and kraut, naked spicy fattie, stuffed pork loin pron pron pron 42BBQ Q-talk 11 11-06-2011 12:13 PM
Smoked Andouille Sausage Recipe Request SmokinAussie Q-talk 19 07-27-2011 11:24 AM
Smoked Smoked Pot Roast with Veggies (and Pron of course) cgwaite Q-talk 15 09-29-2009 02:37 PM
Standing pork roast with andouille cornbread stuffing pron Diva Q Q-talk 17 04-29-2009 04:40 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:40 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.