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  1. Dustin Dorsey

    Lost my NOLA Andouille recipe....

    I think that's what I originally based my recipe on but I've tweeked it over the years and converted it to percentages.
  2. Dustin Dorsey

    Hot Guts

    Looks good! The great thing about sausage is making it your own!
  3. Dustin Dorsey

    Can anyone identify this smoker?

    Definitely not Old Country. I think it's a New Braunfels Smoker. I think they got bought out by Char-broil and the quality went downhill pretty quickly. I see them in backyards around here from time to time. I don't think they are made anymore. Char-broil may make a smoker but it's probably...
  4. Dustin Dorsey

    Anyone ever try Beaumont style beef links?

    I was born there but we moved to North Texas when I was about 9. That's why I'm fascinated with them. I need to get down there and try the real deal! I'm not at all surprised the recipe isn't even close.
  5. Dustin Dorsey

    Need New Grinder

    I thought that extension cord down there was ground up meat at first.:emoji_laughing:
  6. Dustin Dorsey

    Uneven color cold smoking

    I made some gumbo with it a few weeks back and you couldn't even tell the color difference any more. It was all the smoke I'd ever want so smoking them longer isn't the answer. The smoke going up the sides might be something. I had the water pan in there. Maybe I should have taken it out...
  7. Dustin Dorsey

    And I Thought I Had All the Gadgets

    I wonder how it would do making a roux.
  8. Dustin Dorsey

    Crawfish Boudin

    Sometimes I've just run into so bad casing. That boudin looks outstanding! I'm gonna have to go search for that recipe now!
  9. Dustin Dorsey

    How Often to Clean Offset Stack

    On my pit the stack is pretty darn high. I've felt some carbon start to build up in there so I probably oughta brush it out soon. I think brushing it out would work fine. I haven't done it since I bought the pit a few years ago in all honesty. I just brush out anything flaky on the inside of...
  10. Dustin Dorsey

    ECA failure.

    I've used it a handful of times on snack sticks with no issues. I think I just got some off Amazon. It was Modernist Pantry brand. I just looked on Amazon's Canadian site and I don't see it there. That's pretty wild. I have to work a lot harder with the smaller diameter horn on my stuffer...
  11. Dustin Dorsey

    ECA failure.

    Wow, that's something I probably would have never thought of. Thanks for the heads up!
  12. Dustin Dorsey

    Andouille

    That looks outstanding! I keep chickening out about running some of the meat through the kidney plate. I'm going to have to do that next time. I love the texture you got there.
  13. Dustin Dorsey

    Direct Heat Ribs on the WSM

    I decide to try making direct heat ribs this past weekend. I fired up the wsm with some old unlit charcoal in the bottom and a fresh chimney of lump charcoal over that. I took out the water pan and cooked on the bottom grate. WSM fired up. Made up a mop sauce based on Tootsie's recipe. Ribs...
  14. Dustin Dorsey

    Sodium Erythorbate Woes

    I will cure the cubed up meat overnight but that's about it. I don't know that it matters one way or the other that significantly. The main reason I do it is just to break up the steps so I'm not doing all the work on one day. Friday night I can cube up the meat, weigh it, weigh out spices...
  15. Dustin Dorsey

    Offset smoker help

    People shut the stack damper on larger pits because they have a ton of draw. A COS usually has a small undersized stack so I'd open all the way, but it's more a matter of what works for you and what type of smoke you prefer. I like a clean smoke and the Franklin pit has no stack damper. I...
  16. Dustin Dorsey

    Huge Storms

    We storms like that in our area and I've seen trampolines fly like that plenty of times. One hit the roof of the neighbors across the street from us, but didn't really cause much damage.
  17. Dustin Dorsey

    I might have found my problem. Bad wood?

    The only time I've ever seriously oversmoked something it was chuck roast. I put the meat on before I allowed my WSM smoker which was set up minion method to come up to temp. I suspect the problem was really that charcoal rapidly igniting. Some people say it doesn't matter but I let my smoker...
  18. Dustin Dorsey

    Uneven color cold smoking

    Because it's hot outside I decided to try using a pellet tube in my WSM to cold smoke some andouille and then I finished it in a sous vide bath. It's my first time doing either. The color wound up being pretty uneven. I normally do a warm smoke. Here is the mixed meat and fat in the...
  19. Dustin Dorsey

    Beef Ribs and Lockhart Sausage on the Franklin Pit.

    I picked up some beef ribs from HEB on one of my trips through DFW. Seasoned them up with these Franklin rubs. Cooked them on the Franklin pit. Cooked them with post oak at 275 to 300 for about 6 1/2 hours. I got some killer bark. Sliced shot. Another sliced. Sliced sausage. Plated...
  20. Dustin Dorsey

    Brisket burgers ?

    I saw somewhere that it's a good idea to grind it twice because brisket has so much connective tissue. The 2nd grind should extract some protien and make it bind together more. I'd refreeze the meat before grinding again.
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