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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.


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Unread 11-14-2010, 07:10 AM   #1
blues_n_cues
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Default andouille in corn husks ala triple-d

did this thing i saw on triple d (k.c. bbq episode)but w/ andouille instead.
mixed up 5# of andouille & just made a few to try along w/ an andouille fatty for the T-Day stuffing. i just tweaked an allrecipes andouille recipe.
i still have 3# left so i may do this again or stuff them in casings. this wasn't bad & would go great @ parties.

the recipe-per 5lbs.
(kinda spicy but not too bad)
1/4cup minced garlic
2tbsp kosher salt
1tsp black pepper
1tsp cayenne
1/4tsp thyme
1tbsp paprika
1/4 tsp crushed bay leaf
1/4 tsp dried sage

(the tweaks)
2tbsp tony cacherie's
2 tbsp onion pwdr
3tbsp fajita spice

the pix

mixed the meat


ready to go


in the smoker


done



the wife's rolls & kid's bread.



i think breakfast will be andouille & an egg on a roll w/ cheese.oh yeah.
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Unread 11-14-2010, 07:36 AM   #2
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yummo!
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Unread 11-14-2010, 09:02 AM   #3
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Looking good!
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Unread 11-14-2010, 09:56 AM   #4
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Very NICE!!!
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Unread 11-14-2010, 09:58 AM   #5
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Nice work!
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Unread 11-14-2010, 09:59 AM   #6
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Outstanding blues!! Interesting with the husks.
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Unread 11-14-2010, 10:00 AM   #7
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Awesome!
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Unread 11-14-2010, 10:05 AM   #8
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pass me a couple of those!
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Unread 11-14-2010, 10:35 AM   #9
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Quote:
Originally Posted by Garyclaw View Post
Outstanding blues!! Interesting with the husks.
yeah. the husk taste came through just a tad so i'm thinking andouille tamales next.
sure beats cleaning the stuffer..
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Unread 11-14-2010, 12:11 PM   #10
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I been wondering about this, glad to see it works.
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Unread 11-14-2010, 01:16 PM   #11
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Looks great. Did you use just ground pork butt or mix that other stuff they put in andouille?
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Unread 11-15-2010, 06:41 AM   #12
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Quote:
Originally Posted by smokesignal View Post
Looks great. Did you use just ground pork butt or mix that other stuff they put in andouille?
50/50 ground beef & pork.
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