Recent content by cajuncpo
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Louisiana Grills SL1000 Pellet Grill..opinon
I got my 1100 back in March of '17 and it's still going strong. Only thing really bad was having to replace the controller board about 6-mos after I got it. And occasionally I have to reprogram the controller when temp swings get to be too much. Otherwise it has held up good. Only have a little...- cajuncpo
- Post #11
- Forum: Pellet Smokers
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meat mixers
WELL....sorry about that. My loss. We just came back from a week-long visit earlier this month. Funny how stuff happens. -
meat mixers
St Augustine, Florida BUT originally from Opelousas, LA -
First time making fresh brats and smoked sausage (pic & video heavy)
Oh MAN what a nice rack of meat that is. Color looks nice too. But [email protected] I have to go get me a few pork butts and some beef roasts and whip up some Andouille Sausage. LOL -
meat mixers
I have a Weston 20-lb mixer I used one time and do not like it. Been sitting back in the box ever since. Anyone interested in it please send me a message. Taking up room in my garage....Bill -
Worst Beer…
San Miguel in the Philippines. There was always a "treat" inside at the bottom of the beer. What is was is still unknown to this day. We were so drunk that it was irrelevant at the time..:emoji_tired_face:- cajuncpo
- Post #132
- Forum: Beer & Ale
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Is the smoke setting ok for a large brisket for about 10 hours
I smoke Brisket at 225*- 230* on my Louisiana Grills LG1100. Takes 12 or so hours to cook. No complaints yet.- cajuncpo
- Post #11
- Forum: Pellet Smokers
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Happy Thanksgiving
Happy Thanksgiving everyone.- cajuncpo
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Freedom Andouille Sausage
First batch we’ve made since October (got involved with selling and building a house). 25 Pounds of Pork-Beef Andouille using hog casing. Smoked with Cherry wood pellets. Took us about 8 hours from start to finish today. House smells incredible right now! In process.. Drying the casings ... -
Bacon Cheeseburger Onion Rings
Oh hell yeah! On the menu now for this weekend, along with brisket -
Sunday Brisket on the Grill
Woke up to a nice looking brisket at 175* @ about 8:30. Looking good so far. Kicked the temp up to 225* then wrapped it in red butcher paper. Now another several hours to go. Guess I’ll just have to go pack boxes, drink coffee, and eat some of the bacon a made a whole back. HAPPY SUNDAY Everyone! -
Sunday Brisket on the Grill
My 5th brisket so far. A 9-lbs flat from Restaurant Depot we got earlier today. Put it on about 15 min ago using hickory pellets. Gonna let it smoke slow all night at 215* then kick it up to 225* when i get up in the morning. Gotta get together tomorrow to go to with the new neighbors. First... -
QueView - Chicken sausage with sage and roasted garlic
First time I've posted this. Old family recipe I got from one of my Uncles back in Louisiana. Has a bit of a subtle bite at the end, but to us tastes great. BILL'S BACK HOME CAJUN ANDOUILLE SAUSAGE 12 pounds Boston Butt or Pork Shoulder Roast (You can also cut the amount of pork in half and...
