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  1. #1
    Join Date
    Jul 2011
    Location
    Chandler, AZ
    Posts
    368

    Default 20 Pounds of Andouille

    Cold smoked 20 pounds of a great Andouille recipe. Here are the results;


    Mark Crigler

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    That makes my mouth water just looking at it. Bet they'll be delicious. Thanks for the pic. Care to share the recipe?

    Love Peace and No Chicken Grease
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Tasty lookin' pile of sausage.
    Jim

  4. #4
    Join Date
    Jul 2011
    Location
    Chandler, AZ
    Posts
    368

    Default

    Here you go. I cold smoked them for 14 hours. A lot of people will hot smoke them also.


    http://www.nolacuisine.com/2005/11/1...ausage-recipe/
    Mark Crigler

  5. #5
    Join Date
    Aug 2010
    Location
    BA, OK
    Posts
    86

    Default Tanks

    A great looking Andouille recipe. I bet that 14 hours of cold smoke really makes that good. I also used that link for the Chaurice recipe. Good, good stuff. Thanks again.

  6. #6
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Where ya been Mark? Don't matter. Good to see you back. I like the looks of your Andouille!!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  7. #7
    Join Date
    Jul 2011
    Location
    Chandler, AZ
    Posts
    368

    Default

    Quote Originally Posted by tomshoots View Post
    Where ya been Mark? Don't matter. Good to see you back. I like the looks of your Andouille!!
    I was busy at work, and then I retired the 2 of May this year. On the 3rd of May I went on a BBQ Bucket List Tour. Hit Buzzie's in Kerrville, great brisket, Lulu's in SA for the chicken fried steak and 4.5 lb cinnamon roll, Tee Wayne's in Gonzales, LA, meant a friend in Gonzales and we went to Memphis In May and cooked Jambalaya and Gumbo for Sweet Swine O Mine bbq team. From there I went to Kansas City and spent some time with friends and eat BBQ. Went to a comp. in Mound City, KS. and did a chicken wing turn in with a friend. Next stop was Austin for Franklins and LA Barbecue. Next back to San Antonio for a week with some friends. We did Luling, Lockhart, Elgin, and back to LA Barbecue to spend some time with John Lewis.
    And there are still places I missed.
    Mark Crigler

  8. #8
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    That's a busy schedule! Feel free to post some reviews.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  9. #9
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    That was a busy time, but to visit all those places and eat their Q, it had to have been worth it,
    Jim

  10. #10
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Wow! What a road trip! Around the bbq circuit in 80 days lol. Great to see you enjoying your freedom from work days. Glad you're back and thanks for the link.

    Love Peace and No Chicken Grease
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



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