I'd recommend the NOLA recipe. I've never tried it but with his other recipes he cooks pretty much like me. He just needs to take that next step up to catch me. <Chuckles>
Foam , I too use the NOLA recipe for andouille BUT your idea of 3/4 inch plate beats the crap out of his cubing 1/2 the meat into 1/4 " chunks. I will use the big grinding plate next time, thanks for the great tip !
Thanks..... I just can't live without andouille. My last batch Last year I believe was my best ever. I actually cooked it in the roast between smokes and it was awesome. Since I had no real control of temp this time its not as good, but its still better than store bought.Great read, Foam! I took your advice and sat back with a couple cold ones to follow the thread. Now I need another one.....
I also gave up the chop/grind thing for Andouille a couple of batches ago. A pita for no taste difference. I just do it all course plate now. I just checked and all I have left is one vac bag of four links!! Guess I know what's up next weekend [emoji]9786[/emoji]️
I think you should check out some dry ice packaging and send Richie a sample.
Dan
My Pleasure.
LOL... believe me, even with super sharp knives, your hands and arms are gonna thank you. You might find you'll make it more often also.
Mike you should see what the boudin looks like. Its as close to perfectly smoked as I have done with Boudin. AND the moisture contend is just right on.... I impressed myself. <chuckles> Damn shame I don't do a boudin recipe.....LOL Its always good, its just not always the same.
Great read Kevin! That andouille and sausage look incredible! The boudin looks great also!
Mike
Thank ya kindly my friend. So how are those Sous chefs doing? They studying french pastries now for brownie points with Momma?Dang Foam, what a great thread & read ! Thanks for posting this !
Yes sir, Foam. Picture perfect.
OK guys, I have to show you why I like andouille soooooooo much!
Smoked chicken and andouille filet gumbo, hot garlic butter pistolette, and a small fruit jar of sweet peach spiced tea.
Coonazz's kids grow up cooking, camping out aton the sand bar as a little kid runnin troutlines, at the fishing camp, at the deer camp, anywhere there is a group of us someone has to start a conversation about who know more about a certain dish and who really makes it the best.....LOL Catching food, cooking food, drinkin and eating!
You Louisiana boys are just plain ol' cruel...pulling all these killer Cajun & Creole vittles together and not sending goodie boxes to the rest of the forum. Y'all ought to be ashamed of yourselves.
Point to you on both the gumbo and the boudin, Kevin.
Thank you sire. Its got smoked chicken smoked andouille, bread & rice. Add a dessert and its a throwdown meal? LOL
Thanks man. I do appreciate it.
Yes Kevin! That could have been a throwdown!
Mike
Thank you.
You are a lucky man my friend.Your so awesome for posting this stuff, so rednecks like me can follow... Thanks again !
The sous chefs are doing great, they say "Hi Foam".
They haven't quite made it to pastry chefs yet, but they may some day soon ! LOL
But they did post a couple links the last weekend that I had the opportunity to help with....
