Author Topic: BBQ Style  (Read 205543 times)

Offline boulderbrewer

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Re: BBQ Style
« Reply #1860 on: February 21, 2012, 10:43:03 PM »
Can't do that all on the egg? Just saying. Looks good!
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Offline phillamb168

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Re: BBQ Style
« Reply #1861 on: February 22, 2012, 04:38:13 AM »
Yeah, could definitely get it all on there, but the temps were different, 180 for the sausage (Thanks, BBQ Guru!) and 225 for the shoulder.

Here's the end result of all that hard work: file gumbo!

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Offline bluesman

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Re: BBQ Style
« Reply #1862 on: February 22, 2012, 06:22:20 AM »
Looks awesome phil!  8)

Did you use file powder?
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Offline phillamb168

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Re: BBQ Style
« Reply #1863 on: February 22, 2012, 06:43:54 AM »
Looks awesome phil!  8)

Did you use file powder?

But of course! Dad brought it up special for me the last time he was here.
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Offline thebigbaker

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Re: BBQ Style
« Reply #1864 on: February 22, 2012, 08:25:12 AM »
That looks delicious Phil!  I have loved living in Denver the past 7 years, yet since moving from the south, I miss being able to get good inexpensive andouille.  Definitely going to try making my own this summer along with some boudin.  And as I've found with food and beer, the best you ones are the ones you make! 
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Offline euge

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Re: BBQ Style
« Reply #1865 on: February 22, 2012, 10:27:25 AM »
I love me some gumbo Phil! I keep a jar of the Zatarains file around. Not fresh but better than none. My understanding is you can use either file or okra to thicken the gumbo, besides the roux. I say use both if you like!
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Offline punatic

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Re: BBQ Style
« Reply #1866 on: February 22, 2012, 11:25:32 AM »
I use fingernail file...   :P    :o   8)   ;D

Very nice looking gumbo there Phil!  Love da swimps and andouille.

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Offline phillamb168

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BBQ Style
« Reply #1867 on: February 22, 2012, 02:01:02 PM »
We made donuts instead, two of them were stuffed with a salted caramel truffle "baby" which is appropriate now that we're a family of four.

I used okra and filé so it was extra thick.
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Offline phillamb168

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BBQ Style
« Reply #1868 on: February 22, 2012, 02:03:25 PM »
It should be noted that while I did the andouille my wife did the gumbo.


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Offline bluesman

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Re: BBQ Style
« Reply #1869 on: February 22, 2012, 05:18:12 PM »
Anyone ever try aidells sausages?

I've seen them at the market but have yet to try their products.

I was curious in particular to the andoille...

http://www.aidells.com/product/5
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Offline hokerer

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Re: BBQ Style
« Reply #1870 on: February 22, 2012, 05:48:15 PM »
Anyone ever try aidells sausages?

I've seen them at the market but have yet to try their products.

I was curious in particular to the andoille...

http://www.aidells.com/product/5

That's the Andouille we always use as it's what's available.  Works pretty good for me.
Joe

Offline punatic

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Re: BBQ Style
« Reply #1871 on: February 22, 2012, 08:25:27 PM »
Aidells sausages are quite good.  Their andouille is very tasty. Not as good as mine, but it makes a nice stand-in when mine runs out.  I get it at Costco.  It is WAY less expensive there than everywhere else.
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Offline punatic

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Re: BBQ Style
« Reply #1872 on: February 22, 2012, 08:28:48 PM »
I am here: http://maps.google.com/maps?ll=48.514294,2.219338

I zoomed in and couldn't see you.  You must have left already.
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Offline phillamb168

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BBQ Style
« Reply #1873 on: February 23, 2012, 12:23:25 AM »
Stupid tapatalk spam. Sorry
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Offline brewmichigan

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Re: BBQ Style
« Reply #1874 on: February 23, 2012, 08:11:04 AM »
You guys have been talking up sausage here and have gotten me very interested. What do you guys think of the Kitchen Aid meat grinder and sausage stuffer accessories? I already have the mixer and could probably get the two accessories for around 80 bucks or less.

Or would it be worthwhile to invest in a separate meat grinder and sausage stuffer?
Mike --- Flint, Michigan