Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Andouille Dinner

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Andouille Dinner

    Pretty simple, but enjoyable, dinner. Picked up some andouille sausage today from My Local Butcher & Market in Winter Park. I usually cook sausage over direct heat, but took a different approach today. Initially cooked them using 225° indirect heat, then lightly browned them over direct heat. The sausage seemed to retain a lot more juice, casings didn’t split, etc. (Served with black beans over basmati rice.)
    Attached Files

    #2
    Looks delicious, Fine Job!

    Yup, probly 90% of th time, I go indirect, fer th reasons ya mentioned above, but also way better flavour from some kissin by th smoke.
    Last edited by Mr. Bones; September 26, 2019, 07:05 PM.

    Comment


      #3
      I'm with Mr. Bones I cook them slow and low first then color them up. No splitting that way.

      Comment


        #4
        Yowza that looks fantastic.

        Comment


          #5
          Is that a smoked sausage from the butcher, or fresh and that's what you did to it? Just curious?

          Comment


          • mstruth
            mstruth commented
            Editing a comment
            Thanks for your question – without it I may never have known "exactly" what I did! I "assumed" it was fresh sausage and the "cook thoroughly" on the label reinforced my assumption. So I cooked it aspreviously described, However, your question prompted me to call the shop and they informed the sausage was, in fact, smoked!
            Those things said, I look forward to replicating the process with some fresh Italian sausage soon.
            Last edited by mstruth; September 28, 2019, 02:56 PM.

          #6
          Sounds delicious.

          Comment

          Announcement

          Collapse
          No announcement yet.
          Working...
          X
          false
          0
          Guest
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}
          Yes
          ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
          /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here