Got some yesterday as my local market now carries a select D'Artagnan products.
Lovely stuff.
D'Artagnan andouille sausage!
Lovely stuff.
D'Artagnan andouille sausage!
D'artagnan andouille sausage
- Thread starter 123Saab
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Oh yeah. Looks good. My grill or yours?
Wish I had smell-a-vision!
Wish I had smell-a-vision!
If you want a good gumbo recipe for that, let me know.
That would make a very good chicken and sausage gumbo judging by their ingredients.
That would make a very good chicken and sausage gumbo judging by their ingredients.
That's it, cooking gumbo tonight, mhmmm.
your last salmon blt post made eat my orzo without salmon and make a double salmon blt.
this post made remember about my younger days reading "d'artagnan and fausta" - michel zevaco books.
this post made remember about my younger days reading "d'artagnan and fausta" - michel zevaco books.
If you want some real cajun food, this place ships and has awesome Boudin, sausage and cracklins!
http://www.donsspecialtymeats.com/
http://www.donsspecialtymeats.com/
Originally Posted By: EricG
If you want some real cajun food, this place ships and has awesome Boudin, sausage and cracklins!
http://www.donsspecialtymeats.com/
Nice!
I'm also lucky to have the Bethlehem Sausage Works Close to where I live.
If you want some real cajun food, this place ships and has awesome Boudin, sausage and cracklins!
http://www.donsspecialtymeats.com/
Nice!
I'm also lucky to have the Bethlehem Sausage Works Close to where I live.
Originally Posted By: 123Saab
Lovely stuff.
D'Artagnan andouille sausage!
No thanks. I'm not one for fatty, greasy processed meats.
Lovely stuff.
D'Artagnan andouille sausage!
No thanks. I'm not one for fatty, greasy processed meats.
Originally Posted By: Pop_Rivit
Originally Posted By: 123Saab
Lovely stuff.
D'Artagnan andouille sausage!
No thanks. I'm not one for fatty, greasy processed meats.
Youre a riot pops
Originally Posted By: Pop_Rivit
I've had a Bradley for well over 10 years now. I've been completely satisfied with it, and the results are always outstanding.
I like the Bradley for a few reasons. I can do my smoking in the garage, even in the dead of winter. Since it's electric I don't have to worry about open flame, keeping the smoke going, or temperature control, wind or rain. I can set it and forget it as long as I leave the garage door open. If it's raining outside, I can still use the smoker. I can choose a very light smoke or a heavy smoke by just setting the timer on the smoke generator-the smoke generator and the oven are controlled separately.
Friday I started a pork shoulder at about 8:00PM. I set it for 5 hours of smoke and set the temperature for 200 degrees. When I checked on it at 5:00AM Saturday morning it was still at 200 degrees; all I had to do was add a few more hours of time to it.
I do a lot of smoking, and it's not unusual to have several items smoking at the same time. I can do multiple turkeys at Thanksgiving, 8 or 10 half racks of ribs for a large family gathering, or just a 15 hour brisket.
I can also use it as a very low temperature oven to make jerky without tying up our regular oven.
Originally Posted By: 123Saab
Lovely stuff.
D'Artagnan andouille sausage!
No thanks. I'm not one for fatty, greasy processed meats.
Youre a riot pops
Originally Posted By: Pop_Rivit
I've had a Bradley for well over 10 years now. I've been completely satisfied with it, and the results are always outstanding.
I like the Bradley for a few reasons. I can do my smoking in the garage, even in the dead of winter. Since it's electric I don't have to worry about open flame, keeping the smoke going, or temperature control, wind or rain. I can set it and forget it as long as I leave the garage door open. If it's raining outside, I can still use the smoker. I can choose a very light smoke or a heavy smoke by just setting the timer on the smoke generator-the smoke generator and the oven are controlled separately.
Friday I started a pork shoulder at about 8:00PM. I set it for 5 hours of smoke and set the temperature for 200 degrees. When I checked on it at 5:00AM Saturday morning it was still at 200 degrees; all I had to do was add a few more hours of time to it.
I do a lot of smoking, and it's not unusual to have several items smoking at the same time. I can do multiple turkeys at Thanksgiving, 8 or 10 half racks of ribs for a large family gathering, or just a 15 hour brisket.
I can also use it as a very low temperature oven to make jerky without tying up our regular oven.
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