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  1. cajuncpo

    QueView - Chicken sausage with sage and roasted garlic

    Well, I'm already gearing up to make and smoke 15 pounds of pork/beef and beef Andouille Sausage, 4 pounds of beef Tasso, and about 10+ pounds of Boudin this weekend. Looks like I'm going to be making at least 5 pounds of this Chicken sausage. Gonna be a busy time around the house this weekend...
  2. Post Picture of Smoker and its Brand/type here

    Post Picture of Smoker and its Brand/type here

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  3. IMG_6385.JPG

    IMG_6385.JPG

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    • Album: Post Picture of Smoker and its Brand/type here
  4. cajuncpo

    Post Picture of Smoker and its Brand/type here

    My Louisiana Grills LG1100 pellet smoker and my old dependable MES 30.
  5. cajuncpo

    "Real" Jambalaya!

    This looks great!  Ya got me hankering for some Louisiana food now...!!! Looks like I'm going to have to drag a pound or so of some of my homemade Boudin  out of the freezer for lunch, while I'm letting a couple pounds of my homemade Andouille and Tasso defrost along with some chicken thighs...
  6. cajuncpo

    Tasso and such - All the goodness of Southern Louisiana Food

    I stand corrected. I had forgotten about the Tones brand. :icon_cool:.
  7. cajuncpo

    Tasso and such - All the goodness of Southern Louisiana Food

    Gary, The hardest part about making Tasso, in my opinion, is not cooking and eating it while it sits in the refrigerator and soaks in all the spices applied to it. Below is a link to NOLA.Com where I got the recipe I use. It's got some kick so just be careful you don't start chewing on a...
  8. cajuncpo

    Tasso and such - All the goodness of Southern Louisiana Food

    Dog, Ah yes Breaux Bridge. I have a former sister in law that lives there. I miss the little corner stores back home. Always get my Louisiana made foods from Kelly's Meat Block in Opelousas when we come down for a visit. They've got a mixed smoked sausage that I'm trying to duplicate here but so...
  9. cajuncpo

    Tasso and such - All the goodness of Southern Louisiana Food

    Tony's is good on just about anything ! I usually use it to season my ribs before we smoke them. A little less kick than the Tasso seasoning but great nonetheless.
  10. cajuncpo

    Tasso and such - All the goodness of Southern Louisiana Food

    Finished smoking everything. Came out OK. Not as good a usual.  I let the internal temp get to 160*, mainly because I got a little distracted doing other things around the house,  so the meat does not have that nice pinkish color. Also, there's no smoke ring like usual.  However it smells...
  11. Tasso-PostSmolking.jpg

    Tasso-PostSmolking.jpg

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  12. cajuncpo

    Tasso and such - All the goodness of Southern Louisiana Food

    Al,  They didn't last long either!  Got the recipe for them from  Louisiana Cookin': http://www.louisianacookin.com/fried-shrimp-po-boys/?utm_source=Louisiana+Cookin%27&utm_campaign=b83b090164-Louisiana_Seafood_Board7_20_2016&utm_medium=email&utm_term=0_1cdb9fcb05-b83b090164-247219565
  13. cajuncpo

    Tasso and such - All the goodness of Southern Louisiana Food

    Lemans, Here's the recipe I've used several times before and it comes out great every time. I first saw it referenced several months ago here on the forum. The heat it packs and the flavor from the seasoning and the Pecan wood smoke that it adds to other foods is great...
  14. Tasso and such - All the goodness of Southern Louisiana Food

    Tasso and such - All the goodness of Southern Louisiana Food

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  15. cajuncpo

    Tasso and such - All the goodness of Southern Louisiana Food

    Being from Opelousas, Louisiana I grew up with Tasso, Boudin, Smoked Andouille, Gumbo, Cracklins, Chicken Sauce Pican, Shrimp Etoufee, etc being the staples of everyday life. Living in North Florida I don't get the chance to get back HOME much anymore. So, I've taken to making my own Sausage...
  16. ShrimpPo'Boys.JPG

    ShrimpPo'Boys.JPG

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  17. PorkTenderloinTasso.JPG

    PorkTenderloinTasso.JPG

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  18. cajuncpo

    New Stuffer, Scale, and A-Mazen-n 5x8 Smoker

    Latest batch of Smoked Andouille today. Letting it bloom then will cook some up tonight. Got the recipe from one of my uncles back home in Southern Louisiana. It's an old family recipe. Best batch I've made so far!! .
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    image.jpeg

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  20. cajuncpo

    Smoked Bacon ( step by step with Qview )

    Thanks. I originally had a 5l lb piece they I figured was too big son in if it down. Next time I'll just buy more and keep the pieces larger.
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