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OT:My Homemade Andouille

lkapigianlkapigian Posts: 4,271
edited July 2017 in Off Topic

Want to make Jambalaya this week so I am starting with Homemade Andouille- 

x 3 on the items below

5 lbs pork shoulder (butt) about 75-80% lean. Add pork fat if necessary.
10 tablespoons crushed and chopped fresh garlic
3 tablespoons medium grind black pepper
3 tablespoons kosher salt
1 tablespoon cajun seasoning
4 teaspoons crushed red pepper flakes
1 tablespoon cayenne pepper
1 tablespoon dried thyme
1 cup ice water
1 teaspoon Prague powder or Instacure #1


Started with 15 pounds of boneless butt


Cut and ready for seasoning and cure


Let cure in the fridge for 24 Hours



Bought a 3/4" die for this

Happy with the 3/4" Grind Let cure another 24 hours after the grind

ready for the LEM ( love the motorized stuffer )



Drying in the Fridge- Going for smoke tonight after work

Visalia, Ca
«1

Comments

  • FoghornFoghorn Posts: 6,885
    That.  Looks.  Awesome.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • lkapigianlkapigian Posts: 4,271
    Thanks @Foghorn
    Visalia, Ca
  • northGAcocknorthGAcock Posts: 11,504
    Beginning of the end....love it. Assume you will continue with Jambalaya pictures?
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “Constantly choosing the lesser of two evils is still choosing evil.”
  • NPHuskerFLNPHuskerFL Posts: 17,216
    edited July 2017
    That's a nice toy...even for a fellow HVAC/R guy :wink:  the andouille looks and sounds spot on. But inquiring-minds-want-to-know was the Lem automated stuffer "worth the squeeze"?  
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • lkapigianlkapigian Posts: 4,271
    @northGAcock, yes I will be, don't get that stuff in California. @NPHuskerFL doing sausage a couple times a month I thought it was worth it, I can stuff, link and be cleaned up in very little time
    Visalia, Ca
  • NPHuskerFLNPHuskerFL Posts: 17,216
    edited July 2017
    @lkapigian Larry if suits your needs, it's money well spent. The ease of cleanup alone has to be a plus in itself. And I'm sure the overall process is much faster. It's only money and you can't take it with ya right :wink: 
    Looks like you'll have plenty for some killer jambalaya.
    Is this particular stuffer a one-man operation? I know the last time I made it using a pretty decent Lem grinder it would have been much easier to have two people. Then again i was grinding and stuffing. To where this particular machine is just stuffing alone. And last but not least, how much waste if any was there in the chamber?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • lkapigianlkapigian Posts: 4,271
    @lkapigian Larry if suits your needs, it's money well spent. The ease of cleanup alone has to be a plus in itself. And I'm sure the overall process is much faster. It's only money and you can't take it with ya right :wink: 
    Looks like you'll have plenty for some killer jambalaya.
    Is this particular stuffer a one-man operation? I know the last time I made it using a pretty decent Lem grinder it would have been much easier to have two people. Then again i was grinding and stuffing. To where this particular machine is just stuffing alone. And last but not least, how much waste if any was there in the chamber?
    Yep, foot switch activated 1 person

    Getting some smoke now 

    Visalia, Ca
  • NPHuskerFLNPHuskerFL Posts: 17,216
    Nice man!!! Enjoy Larry 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • lkapigianlkapigian Posts: 4,271
    Thanks Blake 
    Visalia, Ca
  • lkapigianlkapigian Posts: 4,271
    Visalia, Ca
  • lkapigianlkapigian Posts: 4,271
    It " bloomed" well...think I'm going to do the other half as fresh, not smoked thanks for looking 
    Visalia, Ca
  • nolaeggheadnolaegghead Posts: 28,324
    Looks exceptional.  You're my hero!
    ______________________________________________
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    Large and Medium BGE, Kamado Joe Jr, Akorn 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 

  • lkapigianlkapigian Posts: 4,271
    Thanks @nolaegghead , now I need a Jambalaya recipe --though I think there is just a base recipe and add to that
    Visalia, Ca
  • buzd504buzd504 Posts: 2,695
    I usually just wing it, but these guys' recipes are usually pretty good.

    http://www.gumbopages.com/food/jambalaya.html


    NOLA
  • lkapigianlkapigian Posts: 4,271
    buzd504 said:
    I usually just wing it, but these guys' recipes are usually pretty good.

    http://www.gumbopages.com/food/jambalaya.html



    thanks @buzd504
    Visalia, Ca
  • GriffinGriffin Posts: 7,726
    Nicely done!! How long and at what temp did you smoke at?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • lkapigianlkapigian Posts: 4,271
    Griffin said:
    Nicely done!! How long and at what temp did you smoke at?

    Thanks @Griffin I have an old Offset I modified into a reverse flow a few years ago......Since it dried in the refrigerator for a day, I put smoke on right away-I was able to hold 140-150 for a couple hours then it started creeping up 160 then 170 in hour 3-4 the last 30 minutes I bumped it to 200 to finish it off. Total time 4.5 hours then into a ice water bath ....Any longer or more smoke would have been to much- This was the first time I used pecan
    Visalia, Ca
  • GriffinGriffin Posts: 7,726
    Sounds awesome

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • EggucatorEggucator Posts: 224
    nice!
    LBGE
    Zionsville, IN
  • lkapigianlkapigian Posts: 4,271
    Thanks @Eggucator
    Visalia, Ca
  • northGAcocknorthGAcock Posts: 11,504
    lkapigian said:

    So I converted the Andouille to Jambalaya --Though I normally get my rice Spot On- this broke up a bit--Other than texture it did not change the outcome- 4 Pounds Each Andouille Chicken and Shrimp

    Thanks For Looking




    Don't Hate on my Paper Plates


    Thanks for sharing. I could consume that in a instant.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “Constantly choosing the lesser of two evils is still choosing evil.”
  • lkapigianlkapigian Posts: 4,271
    The smoked was great , but have to say, the fresh was awesome . took some unsmoked out if the freezer, simply put in a pan on the stove, water half way up the sausage, cooked until,water evaporated then browned 
    Visalia, Ca
  • BotchBotch Posts: 7,019
    edited August 2017
    @Ikapigian, thanks for the photos and the recipe.  Now I'm hungry for cajun food, and nary a restaurant in Ogden...   :confounded:

    _____________________________________________
     
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    Ogden, Utard.  
  • lkapigianlkapigian Posts: 4,271
    Botch said:
    @Ikapigian, thanks for the photos and the recipe.  Now I'm hungry for cajun food, and nary a restaurant in Ogden...   :confounded:

    Thanks @Botch , welcome to my world , none in my area either so I had to figure out has to make my own...make a pretty mean Boudin as well 
    Visalia, Ca
  • tjosbornetjosborne Posts: 527
    Hell yes! Looks great!
    middle of nowhere- G.I. NE
  • bigdogk9bigdogk9 Posts: 69
    Last Sunday the wife and I decided to be spontaneous and we took our 3 girls to a water park up above Cincinnati. There was a restaurant there that made macaroni and cheese that had slices of andouille in it. They layered the top with bread crumbs and Parmesan cheese. By far the best Mac and cheese I had ever eaten. 
  • lkapigianlkapigian Posts: 4,271
    edited October 2017
    Made another batch and tweaked it just a bit...thanks for looking




    Visalia, Ca
  • Dang man, that all looks amazing! Outstanding work!
    LBGE
    SC AL
  • lkapigianlkapigian Posts: 4,271
    Thanks @TideEggHead
    Visalia, Ca
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