Smoke

[650Brute]

So who uses a smoker, (sure nuff Hardwood coals) and whats your favorite to do?

Mine is Beef Brisket rubbed w garlic and crushed peppercorns and smoked in the rotissere pit till she's got about a 3/4" smoke ring on the outside edge. Serve with a lil' Au Jus...Thats Fire.

[torkmonster]

sounds good bo!!

[Riblet]

I like to smoke brisket, pork ribs, pork tenderloin, and turkey sometimes. I try all sorts of different rubs dry and wet. I'll post some pics next time do some. Maybe for the weekend of the forth. I use pecan, mesquite, and hickory wood for the most part.

[650Brute]

I use a dry rub about 99% of the time, And usually only Hickory. In a former life (Prior Job) Me an another guy did BBQ, Our main Pit could do 64 Pork shoulders at a time. Ain't much better than a half chicken dry rubbed and smoked right off a pit.

I'm gonna be doin Baby Backs and Brisket for the 4th.

[hampster_rancher]

Any pork product, Trout and wild Canada Gosse smoked over maple coals.
Let it sit in a secret bryne for a couple days and smoke away!!

[jasonch]

ribs, chicken, pork chops(thick), a little tom sacherise(spelling), and some green hickory for the flavor, need not forget the greens near the end(lots of butter)

[Mud Duck]

Just got the brisket on and will be killing a couple of little hogs shortly. Ima gonna PIG out today!!!

[Rebel64]

On my way over!

[FireMedic]

Smoked Mullet with hickory and applewood... MMMMM

[Mud Duck]

Still gonna be awhile before the brisket and hog is done. I just threw on some hot links and boudain.

[Rebel64]

What is boudain?

[hampster_rancher]

What is boudain?

Yup, what he said. ????

[Riblet]

Yup, what he said. ????


Dirty rice wrapped like a sausage link. Many different variations but that the basic premise.

[Mud Duck]

Boudin (pronounced BOO-danh, IPA [ˈbudæ̃]) describes a number of different types of sausage used in French, Creole and Cajun cuisine. Boudin can also refer to a bakery in San Francisco; to Le Boudin, the march of the French Foreign Legion (see below); or to French painter Eugène Boudin. In french slang, "boudin" is used to talk about fat and unattractive girls.

Types:
Boudin blanc: A type of sausage made from a milk or pork rice dressing, much like dirty rice, only moister, stuffed into pork casings. Pork liver and heart meat are typically included. Rice is more frequently used in Cajun cuisine, whereas the French version tends to use milk, and is therefore generally more delicate than the Cajun variety. Although the sausage wrap is edible, the stuffing is typically squeezed out of one end. In Cajun cuisine, it is often served with cracklins (fried pig skins) and saltine crackers. Boudin Blanc dressing is also used to make Boudin balls. The dressing is not stuffed into a casing but formed into a ball, rolled in breading and deep fat fried, similar to the Italian arancini.


Boudin noir: A dark-hued French blood sausage or Cajun sausage containing pork, rice, pig blood, and other ingredients.



Boudin rouge: In Louisiana cuisine, a sausage similar to boudin blanc, but with pork blood added to it. It originated from the French boudin noir.

I have the boudin blanc.

[Rebel64]

Thanks for the explanation Doug. Sure sounds interesting.

[hampster_rancher]

Damn Doug! I'd eat that fosho!!