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I have eaten what was called "rice sausage" (smoked) from a friend in Southeast Texas. His deer processor made all of his sausage. This sausage still had the meat but rice was added to it. Boudin concept as mentioned about with more meat than rice. If I had to guess, 30/70 ratio of rice to meat...
Last inkbird I purchased, needed new probes within 6 months. To replace the 4 probes was more expensive then buying the unit new again with 4 probes. Traded up for the firboard 4 years ago and still 2 of the 4 probes working. For me , it paid for itself.
Yeh it seems to be turning more towards you. As a Cat 2 most should be fine. Anything over Cat 3 I go North now. I should be fine in Lake Charles but I will be heading towards it to make sure dad is good. If it stays towards Lafayette it will put him on the West side. Praying for everyone's safety.
Forgot to add this link. He is located in Sulphur La, I still stop by sometimes for a few links. It's a short clip, pay attention towards the end when he is stuffing. He pulls 6"-8" between each link, sort of what I was trying to explain about not tying the ends, in this post. Hope this works...
Haha I looked at the double and changed my mind only because one side is less watts then the other. Been thinking about pulling the trigger on this one or another of the same brand. It has small adjustable temps as well.
Took the time to make some crawfish / shrimp boudin today. Im ashamed to say, in the end, it did not turn out very well. If was so delicious and flavorful at the end of cooking, I knew it was going to be fantastic! Here's where things went wrong, it tasted just right but knew it would need more...
I'm a sucker for Mac n cheese. My friends make fun of me because I only make Mac n cheese everytime I drink enough to stumble lol. I have made shrimp Mac n cheese before but it didn't have the flavor I was looking for, still good though. This seafood Mac n cheese is on the list for sure. Thanks...
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