-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Andouille sausage
Use the one Chef JimmyJ recommended from nolacuisine.com. It really is authentic Creole/Cajun. Cured then warm smoked to 160 deg F. Best thing for gumbo and jambalaya. Mike- mtturk
- Post #17
- Forum: UK Smokers
-
Hello to all
Mike in N GA. Y'all. I do love all kinds of outdoor cooking. Just finished a new outside space at my house and we love to entertain. I do barbecue smoking. Barbecue chicken, crawfish, crab and shrimp boils, steaks, fish, vegetables, all of it. Can't wait for some great talks.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
