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Thread: Sausage and Smoke Cooking

  1. #861
    Senior Member blabbermouth tcrideshd's Avatar
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    Should have wrapped in bacon
    “ I,m getting the impression that everyone thinks I have TIME to fix their bikes”

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    'with that said' cudarunner's Avatar
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    Quote Originally Posted by tcrideshd View Post
    Should have wrapped in bacon
    I foresaw that coming, however I'd seen many examples of non bacon wrapped eggs.

    If freezing the last eggs and warming it up works, 'THEN' I'll play more and try the bacon.
    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

    Kim X

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    Razor Vulture sharptonn's Avatar
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    Quote Originally Posted by tcrideshd View Post
    Should have wrapped in bacon
    Jalapeno slice on either side....
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  4. #864
    Senior Member blabbermouth tcrideshd's Avatar
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    That too
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    Senior Member paco's Avatar
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    Quote Originally Posted by cudarunner View Post
    My youngest brother will be coming for a visit in early May and he knows a guy who is from Louisiana and he's served my brother some things like Jambalaya and my brother really liked them HOWEVER the guy won't give out his recipes saying that they are 'Family' and so he can't share them.

    Personally, I'm glad to share any family recipes, etc. Anyway, I have a recipe for Jambalaya that I haven't fixed in years but thought that I'd make a batch for my brother to try.

    Of course it uses Andouille Sausage. In the past I'd buy some at the store but this time around I thought I'd have a go with making some from scratch. I've had a recipe for years that I found online and the poster swore that he was Cajun and the recipe had been in his family for years so I made a 1/2 batch.

    I failed to take Before Pics, but here's some afterwards.

    I usually 'Shower' smoked sausage when it comes out of the smoker until it's below a 90 deg F internal temp as it prevents wrinkling and seems to mellow the smoke flavor a bit. So here's my small batch after 15 minutes on my clothesline with a sprinkler going:

    Attachment 320191

    After drying them off and separating them:

    Attachment 320194

    Internal texture:

    Attachment 320196

    The author of the recipe cautioned against using too much cayeenne as it the sausage was too hot then the product it was used in would be too hot so I went with the lower recommended amounts. I found the sausage 'Spicy' but not hot.

    Thanks for looking
    Roy: The texture is too fine. See the email I sent to you.
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  6. #866
    Senior Member paco's Avatar
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    Quote Originally Posted by cudarunner View Post
    Before Charlie (spazola) brought up a food called 'Boudin Balls' I'd never heard of them. I wanted to try them BUT they had an ingredient that I absolutely HATE and that's liver. However after making a batch I LOVE THEM. I will confess that there is only 6 ounces of liver out of 2-2.5 lbs of pork, the peppers, onions, parsley and spices and I don't know how much 4 cups of cooked rice would weigh so it's a minuscule amount, but I've read time and time again that the liver adds a little 'something' to the dish.

    Charlie was gracious enough to send me a link showing the basics of how he himself made the dish.

    I've found many different variations on the dish and the one that's made the biggest difference is not grinding the cooked meat, veggies and cooked rice. Also not adding as much of the drained cooking liquid makes for a bit firmer ball.

    While they are 'mildly spicy' I've found that I love them with some of my Hot German Mustard like I took to the 2020 TX meet.

    ANYWAY---------------

    I made the meat mixture yesterday, and used cold water in the sink to quickly cool the pot and contents I refrigerated the mixture covered tightly overnight. Tonight I brought the mixture out, roughly formed the balls and let them warm up a bit. Then I dipped my hands in cold water and formed the rough balls into nice smooth and fairly rounded balls. Then I dipped them in flour, milk and then dried bread crumbs. Here they are ready for deep frying--

    Attachment 320095

    Deep fried in batches of four balls at 350 degs F in peanut oil until nicely browned--

    Attachment 320096

    Since I have the oil, I'm thinking of deep frying some frozen French fries and warming up some left over baked beans--but maybe just Boudin.

    Thanks Charlie!
    Andouille, Boudin, Catfish, Roy ya gonna turn into a Coonass yet. But don't tell Vic, he doesn't know what it is.
    Consider where you will spend ETERNITY !!!!!!
    Growing Old is a necessity; Growing Up is Not !

  7. #867
    'with that said' cudarunner's Avatar
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    Quote Originally Posted by paco View Post
    Andouille, Boudin, Catfish, Roy ya gonna turn into a Coonass yet. But don't tell Vic, he doesn't know what it is.
    "But it took half the cops in Dallas County
    Just to put one coonass boy in jail"

    From Charlie Daniel's tune 'Trudy'---
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    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

    Kim X

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    Senior Member blabbermouth tcrideshd's Avatar
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    Yea. Yankee examples. We put bacon on everything. I once bacon wrapped an oatmeal cookie
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    'with that said' cudarunner's Avatar
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    Quote Originally Posted by tcrideshd View Post
    Yea. Yankee examples. We put bacon on everything. I once bacon wrapped an oatmeal cookie
    When I was at the Orange County Fair year before last there were all kinds of things wrapped with or with bacon in/on them including bacon wrapped turkey legs.

    A mom and pop bakery here in town sells maple bars with strips of cooked bacon on the top.

    Then of course there's always this----

    https://www.foodnetwork.com/recipes/...recipe-2043014
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    Razor Vulture sharptonn's Avatar
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    Quote Originally Posted by DZEC View Post
    Found this new take on “organizing” your smoking activity.

    Attachment 320254
    I had seen that and thought it looks like it would work pretty well!

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