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I'm looking for something to do with boneless skinless breasts & thighs from eight chickens. I'm leaning towards something cajun, like maybe andouille. But I'm having the damndest time finding a poultry andouille recipe. I guess I could just swap the chicken for the pork butt in a standard...

Folks: I dry my pellets by warming them in the microwave 30 seconds or so. They don't need to be hot, just warm to the touch is plenty. Then I move them to my chamber vacuum sealer and run them through a cycle. Blammo, all the water vaporizes out of them! A suction-type sealer should work too...

Folks: There are a lot of values plugged into the Auber, and lots of data coming out of it. I wrote a Google spreadsheet to keep track of it all. I thought others might find it useful as well. You can get it here, but you'll have to save your own copy to edit it. I wrote it for the Auber...

Most recipes call for mixing in ice-water prior to stuffing. I'm wondering about substituting stock. Flavor-wise it seems like a no-brainer. And I think the texture could only benefit from a nice collagen-rich stock. Of course if it's salted stock you should adjust your recipe to...