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  1. CajunChris

    Can Anyone Give me a quick answer to this question?

    in other words the sausage will be sliced and cooked upon usage to easily get to 165, I will not be eating it at its 120 degree state.
  2. CajunChris

    Can Anyone Give me a quick answer to this question?

    If I have been smoking sausage (with cure 1), didn't have enough time to get it to 152 IT....I can still pull it early say at 120 degrees...if I know it is going to be cooked when used...correct? Similar to some hillshire farms sausage that is not fully cooked but still smoked. Can anyone hit me...
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  11. CajunChris

    Thawing chicken question.

    thaw under running cold water, I understand its 40 lbs so that is hard, if your thawing in coolers you safest bet is to thaw in water (even if it is not running) and change the water out every 30 minutes.
  12. CajunChris

    Porchetta

    That looks fantastic, I really need a place around here to find pork bellies. My buddy is begging me to try some porchetta. Looks great ! I like the Dill too.
  13. CajunChris

    PA 2018 Gathering Dates set

    Are people bringing food that is cooked or are people bringing food TO cook ....or both ha, just curious
  14. CajunChris

    PA 2018 Gathering Dates set

    Is there a link for details about the gathering? I understand its in PA, is it at a house etc....what to be expected (I know there will be amazing food) etc... Thanks
  15. CajunChris

    Andouille Pizza on the Egg

    Happy Wednesday everyone! Tried my luck today at making a pizza on the egg. The dough recipe I used came out decent I thought, I tried stretching or "Tossing" or "slapping" the dough and failed miserably...really need to work in a pizza shop for like a month to get it down. So I folded my cards...
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    Andouille Sausage , Pesto and Arugula Pizza
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  19. CajunChris

    Boudin Stuffed Pork Loin

    Yes cornbread would be an excellent idea.
  20. CajunChris

    Boudin Stuffed Pork Loin

    Thanks everyone...Next week I wanna do a Wood smoked Pizza on The egg..., I am NOT a dough stretcher....anyone has tips please send em my way! I am a newbie....any tips would be great! Thanks Fellas!
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