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BlueSmoke
Posts: 1,678
I'm grilling some Aidell's andouille to serve tonight with red bean and rice - anybody got any suggestions for treatment, time, temp, etc. on the sausages?[p]TIA
Ken
Ken
Comments
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BlueSmoke, try some apple or cherry wood. I would cook indirect @275+ until internal temp is at least 160°. Finish up direct to get some grill marks.
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<p />BlueSmoke,
i do this with portuguese chourico, but would not hesitate to use andoulli. smoke,chill,stuff,wrap,grill
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman,
Looks delicious! Thanks.[p]Ken
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Rumrunner,
Sounds like a winner! Thanks.[p]Ken
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