smokers Finally, a Smoker I Can Call My Own
- Thread starter stettoman
- Start date
Walchit said:
Yummy stuff Andy, a course grind (RG may tsk-tsk me and say no, hand chopped!) savory addition to much that is Cajun, Creole and such. Up here in Lutheran Bland White Sauce Land they grind it pretty fine, likely for fear of frightening the locals, but my butcher will on occasion make me a special batch with a coarse grind...
I'll likely add some Chipotle or Aji Limo powder, I don't mind my Andouille biting back!!
That looks right to me!! You can watch this dude make some, he has a few tips that might help.
https://www.youtube.com/watch?v=XBkNLBRPdog
https://www.youtube.com/watch?v=XBkNLBRPdog
I should've put this one up first.
https://www.youtube.com/watch?v=pd08M1P6o-k
One more for ya, this is a recent one.
https://www.youtube.com/watch?v=erAAvNPL2As&t=11s
https://www.youtube.com/watch?v=pd08M1P6o-k
One more for ya, this is a recent one.
https://www.youtube.com/watch?v=erAAvNPL2As&t=11s
I hear ya. Kinda reminds me of pepperoni lolstettoman said:
MikeUSMC said:When*s this cow coming in?!
Are we gonna see some pics for Memorial Day weekend?
Waiting on it, Mike. These guys are swamped, but we had our animals picked out and Brad said two weeks (or so, his words were "a couple"
), tomorrow will make it right at two....You coming for brisket? I asked him to parse it into 5 lb. flat cuts and the point. My smoker is only 12 X 12...
PtMD989 said:
MikeUSMC said:
You guys got way too much time on your hands. Go plant somethin' while we wait for meat, that's what I'm doin'!!
Meat guys are letting calls go to messaging. I know they hired two new cutters last week, so they are BIZZEE. I pulled a brisket out of the freezer for insurance. It'll take the day to thaw, then trim & rub. Quick, someone give me your favorite rub formula so I doesn't has to go to de stoh....