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  1. bigjo18666

    smoked potatoes worth it?

    I've smoked potatoes a few times.   Love the taste.    First off a regular russet potato does not absorb the smoke well because the skin is so thick.   I use the yellor or gold potatos. I wash them and prick the skin a few places with a fork and put them in smoker at around 220 degrees.   When...
  2. bigjo18666

    Boudin Project

    Ive made boudin several times with this recipe.    I am happy with the way it comes out.    Just don't over cook rice or boudin comes out mushy.   http://www.chefpaul.com/site.php?pageID=300&view=338.    Taste it before stuffing.   Make it a little on hot side as it tends to mellow after you...
  3. bigjo18666

    John from Louisiana

    Thought I would introduce myself. I live in Alexandria Louisiana. I have a masterbuilt smoker. It smokes good but I don't like the fact that you cannot scrub the grills. The plating on the grills is as thin as gold leaf. You cannot use anything abrasive at all on the grills. So I'm...
  4. bigjo18666

    cure #1 question

    Thanks.   Just wanted a second opinion before I took a chance.   I made 5lbs of LEM Cajun sausage that I added green onions to and family is attacking it hard.   I want to smoke some next.    I've made up four flavors so far. Sweet Italian, Bratwurst, Cajun and Breakfast.  I'm trying to figure...
  5. bigjo18666

    cure #1 question

    Will adding cure #1 to backwoods seasoning packet make the batch of sausage too salty.    Or, should I just mix my own blend to control salt content.
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