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Well been wanting to try this. Marinated the chicken in a garlic/herb marinade, cut up some andouille sausage. Put the andouille in, rolled it and wrapped in bacon. Should be good, hopefully.
Looks like a good meal. I love andouille so right I'm convinced.
Can't wait till they are finished, I already want to try this one out even without seeing the final result.
Look like they turned out great. I like how on most posts the final picture is the one that is the least in focus or whatever since most of us are trying to snap a quick pic and then get to it.
Oh Yea that's looking good. I'm going to put that on the to do list. Unfortunately it will be a while I have used up all of my andouille and will have to make some first.
Holy Cow!!!!!! This might be some of the best looking 'poultry' q-view I've seen. Thanks sssooo much for the post. I'm gonna be a copy-cat this weekend! :)
Thanks to all. Think cranked the smoker up to around 275 or higher and cooked it until internal of 165/170. Sausage was already cooked. I think I ate on this for 3 days. Try it, it is so freaking good. Will be doing this one many more times....
Im very new to ALL this smoking & never ever joined any kinda forum? But your idea is off the hook!!! Being new I just have one question. To the left of you q-view on the smoker looks like a potatoe with a probe in it? Is that for the internal temp or is that something to do with the potatoe? Also did you brine the chicken first?