› Forums › Announcements › Roll Call › New to SMF, long time smoker/bbq
New Posts  All Forums:Forum Nav:

New to SMF, long time smoker/bbq

post #1 of 8
Thread Starter 
Hi Everyone!

Long time backyard slow smoker and weekend bbq warrior.

Beef: Mostly Briskets, beef ribs and tri-tip

Poultry: Jerky chicken, beer can chickens, bbq chicken pieces.

Pork: pork butts, baby backs, spare ribs, loins.

I mix my own rubs, stuffed homemade breakfast links and cajun Andouille. i've brined fish and chickens.

I found this site surfing for some new ideas! wow, what a great resource. icon_cool.gif i'm trying the turkey brine this, but, i'm going to have to oven that bird. :(

i've got some supplies for some fatties and hoping to try those for the first time this weekend!

i'll post in the fattie forum!!
post #2 of 8
WowSmokinJoe. Sounds like you're smoking pretty fine so far!
Can't wait to see some of your work. Especially the andouille, Mmmmm.....
post #3 of 8
Thread Starter 
I have not made the andouille for a long time. i live in California and it's now available from a regional place, so, i've been lazy and just buy the local stuff since it's pretty good and i mostly use it for red beans.

Honestly i brought back some andouille from a famous louisiana butcher and i liked the local California one better. biggrin.gif

i use Emeril's recipe for Andouille

Andouille Sausage

1 boneless pork butt, about 5 pounds, cut into 1-inch pieces
1/2 cup Rustic Rub, recipe follows
1 1/2 teaspoons chili powder
1/4 cup paprika
1 1/2 teaspoons file powder
3 teaspoons freshly ground black pepper
1 teaspoon cumin
1 1/2 teaspoons crushed red pepper
2 teaspoons garlic powder
2 teaspoons salt
1/4 cup chopped garlic
Prepare the smoker. In a mixing bowl, toss the pork with the remaining ingredients together. Cover and refrigerate for 24 hours. Remove from the refrigerator and pass the meat through a meat grinder with a 1/2-inch die attachment. Remove half of the meat and pass through the grinder a second time. Stuff 1/2 the sausage into 1 1/2-inch casings. Tie the casings at 4-inch intervals for individual links. Smoke em!

8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Combine all ingredients and store in an air-tight container.

I've adjusted it by adding/removing some of the cayenne for a milder sausage.
post #4 of 8
Welcome to the forum. Looking forward to your input.
post #5 of 8
Welcome! Glad you found us! Thanks for sharing!
post #6 of 8
Welcome to the forum. Glad you found us
post #7 of 8
Welcome to SMF, Joe. Glad you joined us, looking forward to seeing some qview from you.
post #8 of 8
Thread Starter 
here is some Q-View of past smokes w/ Ribs and Butt's
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call › Forums › Announcements › Roll Call › New to SMF, long time smoker/bbq