I love Andouille sausage. So I'd like to try and make some. BUT, I would like to try to make it like Chef Paul Prudhomme's, which has potatoes and onions in it.
Has anyone made it like this or have a recipe for it?
Also, where would a guy from Missouri find sugar cane? Does it really matter...
It's been a while since I've been here and I've missed some of you guys. I almost feel as though I should post this in the "Roll Call" section.
Some of you PMed me to check on me and I appreciate that.
I am alive and well and still smoking quite frequently. I won't bore you with my doings since...
Here's what I have so far. The trailer it's on isn't permanent. It still needs a lot of finish work like sand blasting, painting, finish grinding, oven racks, door latch stops and a few other odds and ends. It's a bit lower than I had envisioned, but it'll work. It weighs around 900 lbs.
Here's my variation of breakfast burritos.
I used to drive OTR and with over a million miles under my belt and thousands of restaurant breakfasts (by far my favorite meal), I've yet to see a tortilla quite like this.
I'm sure I'm not the inventor of this, but since I've never seen it, I'm taking...
I thought this would be a good way to share each others secret savings ideas.
Obviously we all either raise our food or buy in quantity when the price is right, or like us, both. What I would like to share is how we save $$ in other areas, like food prep items, or throw away items and the like...
Well I improvised with my unfinished smoker last Monday and smoked an 8 lb butt and 5 fatties.
My biological father was visiting from AZ and he wanted BBQ. So I had to be creative at midnight. I had nothing thawed and don't like doing it the microwave, so off to the grocery store I went. The...
I notice that at any given time we have 10 or better visitors here. I logged on yesterday and there were 40 visitors.
Why don't you folks join up, post your "howdy" here and reap all the benefits. You can't go wrong. The folks here are the best and friendliest you'll find on the web.
I was going to save this for the get together, but I guess I'll go ahead and post it. I kind of have a craving for it, and since I can't make it, I'll consume it vicariously through this post.
1 1/2 C cold water
1 C all purpose flour
1/2 C cornmeal
1/4 tsp salt
1 lb Ground beef
1 lb Pork or turkey sausage
1 C uncooked instant rice
1 large onion, diced
2 Tbs Worcestershire sauce
2 tsp garlic salt
1/2 C milk
1/2 tsp white pepper
1/2 tsp black pepper
Mix it all together, put in loaf pan, bake at 425Âº for 1 1/2 hours or to 175Âº for pork, 170Âº...
Nobody here has a greenhouse? We have 3 and I'm fixin' to put up another one pretty soon. Actually, I've been putting it off so I can work on some other projects. If you know what I mean. But I'd bet it won't be long before Mrs. Gunslinger pulls the plug on the welder.
Well it was a productive week all around.
I put in 60 hours at work this week.
As you all probably know, my part of the world was hit by a major ice storm about 6 weeks ago. Trees and power lines down everywhere. You can just imagine how this will effect the firewood trade next winter. Because...
So we know some of you guys smoke cheese. What I want to know is; does anyone MAKE their own smokin' cheese?
I would love to make my own cheese. I don't really care for the cheeses that I have tried smoked, but I'd try it again if I made it.
I know there is some cooking process in making cheese...
I have my new firebox almost built. It's 24" X 24" X 24", has an ash drawer, and made with 1/4 inch plate.
Since I'm in a fabricating mood, I was thinking about adding a sink with hot water to the mix.
So here is my questions.
1) Would you bolt or weld the firebox to the cook chamber? My...
I was able to do my smokin' yesterday, since it's still to wet to pour concrete. 2 weeks and no work!
Anyway, I smoked 2 chix, 2 butts, 2 briskets, 10 fatties, 12 eggs, 24 ABT's and 1 cabbage.
I didn't take pics, because quite frankly it looks no different than anyone elses food. And my floppy...
So I go to my favorite meat processor for the last hog I killed, and see a "Meat Sale" sign on the door. Not really interested, I inquire to pass the time while they're fetchin' my meat.
Packers for .89/lb
Butts and shoulders .69/lb
Suddenly I'm very interested. Even though I have 5 or 6...
"Hi honey. This is Daddy. Is Mommy near the phone?"
"No Daddy. She's upstairs in the bedroom with Uncle Paul."
After a brief pause,
Daddy says, But honey, you haven't got an Uncle Paul."
"Oh yes I do, and he's upstairs in the room with Mommy,
Well, I'm finally going to try this persimmon wood. I decided to use it on some Jerky. I have 10 lbs. of super lean, homegrown black Angus beef just about ready to hit the smoker. I'm going to try laying on the racks, then laying another piece of expanded metal on top to keep it flat.