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  1. CajunChris

    Boubt to make the Worlds best Jambalaya!

    Schenectady is awesome and close to me as well...been there many times
  2. CajunChris

    Boubt to make the Worlds best Jambalaya!

    Thats awesome gray wolf, love to have some southern taste buds in the House!
  3. CajunChris

    Boubt to make the Worlds best Jambalaya!

    Good lord never Finished my post ....im embarassed haha. The Jambalaya came out quite nice....hitting the Hay now but ill upload tmw. (Not that anyone is on the edge of their seat) ha. Fyi, smoked a rack of baby backs until it hit 186 internal....something came up so , sous viding them at 150...
  4. CajunChris

    Boubt to make the Worlds best Jambalaya!

    sorry I meant kudos to Graywolf 1936 on the file powder! awesome! good minds think alike!
  5. CajunChris

    Boubt to make the Worlds best Jambalaya!

    Ok fellas getting there. IMG_4446 by CajunChris posted Jul 2, 2018 at 3:14 PM started with the beer can chicken on the egg!(actually ginger ale can, filled with worchestshire sauce, garlic, fresno chilis and Dijon mustard). Added some homemade tasso. IMG_4449 by CajunChris posted Jul 2, 2018...
  6. IMG_4453

    IMG_4453

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  7. IMG_4452

    IMG_4452

    chaurice
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  8. IMG_4450

    IMG_4450

    douille
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    IMG_4449

    tasso
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  10. IMG_4446

    IMG_4446

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  11. CajunChris

    Boubt to make the Worlds best Jambalaya!

    Yes sir! Syracuse new york....ive done my time in NO haha promise some good pics that would qualify as food porn. Pots heating up now!
  12. CajunChris

    Boubt to make the Worlds best Jambalaya!

    Also going to do some creole potato salad....because there might not be enough starch in the jambalaya for my tasting (ha!)
  13. CajunChris

    Boubt to make the Worlds best Jambalaya!

    Havent posted in awhile my smoking friends! I will be updating this post but got home made Tasso, Andouille and doing a beer can chicken to shred for some amazing grub. Instacart is now arriving with my chicken... check back for further updates! good to be back on here!
  14. CajunChris

    Can Anyone Give me a quick answer to this question?

    50B31FCD-D1C0-47CF-8596-1E38CED37E71 by CajunChris posted Jun 16, 2018 at 8:25 AM F47B9823-2FAC-402A-8F55-7A4CD0B3D384 by CajunChris posted Jun 16, 2018 at 8:25 AM
  15. F47B9823-2FAC-402A-8F55-7A4CD0B3D384

    F47B9823-2FAC-402A-8F55-7A4CD0B3D384

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  16. 50B31FCD-D1C0-47CF-8596-1E38CED37E71

    50B31FCD-D1C0-47CF-8596-1E38CED37E71

    • CajunChris
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  17. CajunChris

    Can Anyone Give me a quick answer to this question?

    Update...so i SVed the andouille from 122-to 155. It still came out delicious, however the main difference i notice is the sausage came out a little “juicier” instead of dryer (which i like for andouille because its more traditional). If i would of planned my time better and finished it in the...
  18. CajunChris

    Can Anyone Give me a quick answer to this question?

    Thanks, i actually had the pasterization table and times was just curious if the sausage could be pulled before the safe temp...if i knew it was going to be cooked to 165 later on. Similar to bacon...which is smoked but not fully cooked.
  19. CajunChris

    Can Anyone Give me a quick answer to this question?

    I knew I should of started earlier! haha made some good looking Andouille but only got it to about 125....so anyways this will be a good experiment at least, finishing it sous vide to 155. Ive worked in NO and eaten almost every andouille in the vicinity haha...so I'm picky about my douille. It...
  20. CajunChris

    Can Anyone Give me a quick answer to this question?

    yea thanks, i'm just gunna sous vide it to 155, I have never done that before, I just didn't want the sous vide to make a massive texture change to the sausage...hopefully it doesnt' but that's what ill do. Thanks.
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