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Any Louisianans out here? Or at least authorities on Andouille & smoke?

I'm going to make some proper Andouille sausage.  I'll order some pecan if i must - I don't mind having it, but I have a whole bunch of oak I'd like to use up.. Can i get away with the oak, should I use a little more? I've got peach, apple, alder, maple and cherry I could blend.

Comments

  • henapplehenapple Posts: 15,769
    Wait for @nolaegghead‌ ...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • nolaeggheadnolaegghead Posts: 23,229
    Pecan and sugar cane are the traditional, but you can use any smoke wood, that's personal preference in my book. 

    John Folse literally wrote the encyclopedia on creole and cajun cooking.  Here's his recipe.

    http://www.jfolse.com/recipes/meats/pork32.htm
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • henapplehenapple Posts: 15,769
    I told you...He felt the force of andouille. You a is here.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • nolaeggheadnolaegghead Posts: 23,229
    I've made it before.  But just once.  Will make more when I run out.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • Little StevenLittle Steven Posts: 28,742
    I just made a batch with Tobasco chips. Worked well

    Steve 

    Caledon, ON

     

  • TonyATonyA Posts: 582
    Thanks Gents
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