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Boudin weekend
The prep Meat,rice,trinity fresh green onions and seasoning all mixed & ready for stuffer. Fresh & Smoked with pecan I like the smoked better. Then again I like everything smoked,ha -
Pork Loin & Ribs
Before and after pics of my Pork Loin & Ribs. Good golly miss Molly they are great. Filleted loin then stuffed with diced onions,colored bell pepper,garlic & crushed pineapples, smoked with hickory / apple at 240. When IT reached 150 I then painted on molasses then pulled out at 155 and let... -
Beef Sticks first time
Did 5 lbs 80/20 ground chuck beef sticks for the first time with cherry woodchips. After cool down to room temp I put them in oven on 350 for 10 minutes so casing would tighten up around meat to get that snap.Not to shabby. Happy smokin! -
Cajun Andullie Sausage
About ready to take out. Chicken & Sausage Gumbo a few days later. Ces't Bon. -
New member
Just got into smoking meats about a year ago. Love the Cajun stuff since I'm from the heart of Cajun Country. Been living in Dalls, Tx. for the past 21 years and really miss the food I was raised on (Boudin / Smoke Sausage / Tasso) so I decided to do it up myself and pretty impressed with the...
