|
| Our HomePage | Recipes | Smoke Signals Magazine | Welocme | Merchandise | Associations | Purchase Subscription | Brethren Banners |
|
|||||||
| 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. |
 |
|
|
Thread Tools |
01-01-2013, 05:06 PM
|
#1 |
|
is One Chatty Farker
  
Join Date: 07-13-12
Location: Sterling, VA
Downloads: 0
Uploads: 0
|
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.
__________________
BWS Party |UDS|Great Outdoors Propane Vertical|Bar-B-Chef Offset |Maverick ET-73 |Maverick ET-732 |Super Fast Orange Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer KCBS CBJ |
|
|
|
01-01-2013, 05:19 PM
|
#2 |
|
is One Chatty Farker
Join Date: 01-01-10
Location: Fond du Lac, WI
Downloads: 0
Uploads: 0
|
I have an empty plate and some really good mustard here. Ah, one link sausage please. looks great.
__________________
"98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup.. 
|
|
|
|
| Thanks from:---> |
|
01-01-2013, 06:35 PM
|
#4 |
|
is One Chatty Farker
 
Join Date: 03-22-05
Location: Ohio
Downloads: 0
Uploads: 0
|
man that looks good. I love that recipe from NOLA cuisine.
__________________
Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM Continue the Revolution=CampaignForLiberty.org |
|
|
|
| Thanks from:---> |
|
01-01-2013, 07:34 PM
|
#5 |
|
is Blowin Smoke!
Join Date: 03-01-08
Location: Akron, OH
Downloads: 0
Uploads: 0
|
Looks awesome!
Jeff
__________________
You do what you have to do, so you can do what you want to do! Right now I am working on doing what I want to do! Ole Hickory Ultra Que 2 Primo Oval XL NB American Gourmet offset smoker UDS Turkey Fryer Told you I would get a signature......... |
|
|
|
| Thanks from:---> |
|
01-01-2013, 07:48 PM
|
#6 |
|
is One Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
Downloads: 0
Uploads: 0
|
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!!!  |
|
|
|
| Thanks from:---> |
|
01-01-2013, 09:01 PM
|
#7 |
|
Babbling Farker
  
Join Date: 03-17-12
Location: Shreveport, LA
Downloads: 1
Uploads: 0
|
Mighty Fine Sir!
__________________
Cooking Equipment: Weber WSM Weber Spirit S-320 Charbroil Oilless Turkey Fryer Weber GA Wife LuzziAnn 1956 model. Maverick ET-732 Superfast LSU Purple Thermapen |
|
|
|
| Thanks from:---> |
|
01-02-2013, 05:45 PM
|
#8 |
|
is One Chatty Farker
Join Date: 07-13-12
Location: Sterling, VA
Downloads: 0
Uploads: 0
|
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.
__________________
BWS Party |UDS|Great Outdoors Propane Vertical|Bar-B-Chef Offset |Maverick ET-73 |Maverick ET-732 |Super Fast Orange Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer KCBS CBJ |
|
|
|
|
01-02-2013, 06:30 PM
|
#10 |
|
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
Downloads: 0
Uploads: 0
|
Looks and sounds fantastic! The casing peeling back can't be a bad thing either. I usually don't like the casing anyway.
__________________
Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my Fire pit, Big Pig Cooker "Nice talkin' to ya" 
|
|
|
|
| Thanks from:---> |
|
| Thread Tools | |
|
|
