Andouille, ready for gumbo

macbillybob

Meat Mopper

Original poster

Jan 31, 2010

166

10

San Antonio Texas

• Feb 18, 2010

• #1

Finished the smoke on a batch of Andouille. Pics are here.
http://picasaweb.google.com/billybob...eat=directlink

A little extra spicey but will be great for gumbo this weekend.

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Feb 18, 2010

• #2

Great looking sausage - love your smoke house

 

brohnson

Smoking Fanatic

Jan 11, 2010

351

10

Michigan

• Feb 18, 2010

• #3

Very nice, 140-160 tell it hits 150, how long did that take and what chips did you use, thanks.

 

macbillybob

Meat Mopper

Original poster

Thread starter

Jan 31, 2010

166

10

San Antonio Texas

• Feb 18, 2010

• #4

I use the cheap Brinkmann smoker for my smoke generator. Hang in the smokehouse to start. The smokehouse maxed out at 160 and I smoked them there for about 3 hours. Then moved them to the smoker to finish. It was at about 175-180 by that time since the fire was dying. Took about 30 min to bring them to 150 internal. They were around 138 when I transfered them to the smoker from the smokehouse.

I use the smokehouse for cold smoke. There is a hot plate inside that I turn on to get the 160 otherwise it would be between 80-100.

Used pecan and a little oak. It falls out of the sky down here in Texas.

 

jamminjimi

Meat Mopper

Dec 22, 2009

250

13

Loveland CO

• Feb 18, 2010

• #5

Love the sausage.

 

cowgirl

Legendary Pitmaster

OTBS Member

Oct 2, 2007

7,644

48

Oklahoma

• Feb 18, 2010

• #6

Looks mighty tasty!

 

buffalosmoke

Meat Mopper

Apr 7, 2009

198

18

NH

• Feb 18, 2010

• #7

Andouille looks great! It's on my "to do" list now.

 

memphisbud

Smoke Blower

May 8, 2008

138

11

Lancaster Oh

• Feb 18, 2010

• #8

Looks wonderful! Great set up you have there.

 

macbillybob

Meat Mopper

Original poster

Thread starter

Jan 31, 2010

166

10

San Antonio Texas

• Feb 21, 2010

• #9

Made Gumbo tonight with the Andouille. Great..... The best gumbo I have made in a while. Used the sausage and some crawfish.

 

newbeestl

Fire Starter

Aug 28, 2007

40

10

• Feb 22, 2010

• #10

Looks good! What's your recipe for the Andouille?

 

mgwerks

Smoking Fanatic

Sep 9, 2008

480

12

Texas Hill Country

• Feb 22, 2010

• #11

Good-lookin product and from a local guy! WTG!

 

macbillybob

Meat Mopper

Original poster

Thread starter

Jan 31, 2010

166

10

San Antonio Texas

• Feb 22, 2010

• #12

I used the one from Ruhlman's book Charcuterie and compared it to this one. Kind of tweaked my based on these ingredients.

http://www.nolacuisine.com/2005/11/1...ausage-recipe/

They were similar but Ruhlman had some extra stuff. I did not use any onions, just a lot of garlic. The test fry was very spicey and I thought I screwed up but after smoking it was very good. Spices mellowed plus I use it in other dishes, like gumbo anyway. The gumbo was the best ever.