It was, the empty pot is in the sink! Shame the cold weather only lasted two days. LOL
Did someone say gumbo?
It looks tasty!
Happy smoken.
David
Thank you DS I really apprceiate the compliment.
Foam, nice job!!
DS
Listen its really not hard, its like smoking just takes a bit of trial and error to figure out how YOU want your andouille. Thank you sir. Homemade is just amazing!
That's one of my favorite sausages and one I would like to make. Yours looks classic. Very well done!
Thanks Todd and again, let me say thank you for all your guidance. Couldn't have made them without your help.
That is some nice looking sausage! I agree with you about how nice the roaster works.
Thanks Chef, so far I am happy, But I still have not tryed doing a doing a number 2 cure and hanging some up.
Way to go over the top, Kevin....all looks superb, maybe better than the last batch. I have to agree with the poaching....I picked up a Nesco last Christmas time for half price and it's still in the box in the shop. However, I have been using a ridge runner set up of a 4 inch deep pan set across 2 burners on the stove to do pretty much the same thing. Seems easier with a 5 pound batch to do it that way, for me anyway. I like that Andouille poached and then served with a bit of cheese and a glass of beer or wine....Heaven....Great job and have a super Thanksgiving.....Willie
LOL...... Barns are nice Moikel except when you are actually looking for something and can't find it for all the BS that is in the way.....LOL
Great job Kevin .You certainly went big.Lovely looking sausage ,not done down here.Thats a pity.
I love the idea that its a component sausage in a sense,an ingredient rather than a stand alone eat it as it is sort of thing.
I wish I had a barn
Thank you Case. You're always welcome to a bowl. I am thinking for you maybe a crab, shrimp and andouille gumbo. The crabs are so sweet they need the andouille to balance out.Great looking anduoille Kevin! I'd take a batch of that Gumbo too!
Thank you Sir. I am guessing it was because I was out and hungry for it, but the very first batch was totally awesome.That's some fine looking sausage Sir!
I like it because I can regulate it fast or slow. I set my alarm for 10 degrees shy of my cooking point so I know to get ready with an ice bath.http://www.smokingmeatforums.com/content/type/61/id/353734/width/350/height/700/flags/LL
I'm gonna try the roaster cooking method... Did you set the temp at about 150 ish....
Thanks Dave, I am on the second thermometer now. Got the Maverick about 15 years ago. So I have been really lucky. Or maybe its that old stuff was built tuffer? Thats my story and I am sticking to it!If you notice your therm not showing correct readings, there may be water in the SS housing.... I have had that happen.... I put the probe in an oven at 250 for several hours to drive the moisture out of the casing... Usually corrects the temp discrepancy..
This thread started all about that monster casing. Seriously, if they are all like that, I have at least 8 years worth of casing..... LOL
Dang it Foam that looks great - Nice job
DS
Thank you sir.
Kevin, those links look just amazing! That's it....I'm done. Be there in 5!