New to SMF, long time smoker/bbq

Discussion in 'Roll Call' started by smokinjoeb, Jun 27, 2009.

  1. Hi Everyone!

    Long time backyard slow smoker and weekend bbq warrior.

    Beef: Mostly Briskets, beef ribs and tri-tip

    Poultry: Jerky chicken, beer can chickens, bbq chicken pieces.

    Pork: pork butts, baby backs, spare ribs, loins.

    I mix my own rubs, stuffed homemade breakfast links and cajun Andouille. i've brined fish and chickens.

    I found this site surfing for some new ideas! wow, what a great resource. [​IMG] i'm trying the turkey brine this, but, i'm going to have to oven that bird. :(

    i've got some supplies for some fatties and hoping to try those for the first time this weekend!

    i'll post in the fattie forum!!
  2. fire it up

    fire it up Smoking Guru OTBS Member

    WowSmokinJoe. Sounds like you're smoking pretty fine so far!
    Can't wait to see some of your work. Especially the andouille, Mmmmm.....
  3. I have not made the andouille for a long time. i live in California and it's now available from a regional place, so, i've been lazy and just buy the local stuff since it's pretty good and i mostly use it for red beans.

    Honestly i brought back some andouille from a famous louisiana butcher and i liked the local California one better. [​IMG]

    i use Emeril's recipe for Andouille

    Andouille Sausage

    1 boneless pork butt, about 5 pounds, cut into 1-inch pieces
    1/2 cup Rustic Rub, recipe follows
    1 1/2 teaspoons chili powder
    1/4 cup paprika
    1 1/2 teaspoons file powder
    3 teaspoons freshly ground black pepper
    1 teaspoon cumin
    1 1/2 teaspoons crushed red pepper
    2 teaspoons garlic powder
    2 teaspoons salt
    1/4 cup chopped garlic
    Prepare the smoker. In a mixing bowl, toss the pork with the remaining ingredients together. Cover and refrigerate for 24 hours. Remove from the refrigerator and pass the meat through a meat grinder with a 1/2-inch die attachment. Remove half of the meat and pass through the grinder a second time. Stuff 1/2 the sausage into 1 1/2-inch casings. Tie the casings at 4-inch intervals for individual links. Smoke em!

    8 tablespoons paprika
    3 tablespoons cayenne
    5 tablespoons freshly ground black pepper
    6 tablespoons garlic powder
    3 tablespoons onion powder
    6 tablespoons salt
    2 1/2 tablespoons dried oregano
    2 1/2 tablespoons dried thyme
    Combine all ingredients and store in an air-tight container.

    I've adjusted it by adding/removing some of the cayenne for a milder sausage.
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum. Looking forward to your input.
  5. billbo

    billbo Master of the Pit OTBS Member

    Welcome! Glad you found us! Thanks for sharing!
  6. dingle

    dingle Smoking Fanatic OTBS Member

    Welcome to the forum. Glad you found us
  7. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF, Joe. Glad you joined us, looking forward to seeing some qview from you.
  8. here is some Q-View of past smokes w/ Ribs and Butt's

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