Quote:
Originally Posted by asianthree
Smoker sometimes 2 on corner of 466 and rolling acres. Haven’t been there in awhile. Too far away, There are 3 up in Gainesville we frequent one smokes brisket, one pork, and the new guy is doing Greek.
My family in KY has a 10’x15’ triple high smoker at the farm, family takes bbq seriously.
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The good news, is that I've since learned that I make a kickin pot of Jambalaya. Got it off a recipe from People Magazine, of all places. Then after my guests said it was as good as any they've had in New Orleans, I looked up the person who wrote the recipe. She specializes in Cajun and Creole cooking and is a renowned chef. Mine, I'm sure, didn't come out nearly as perfect as hers does but she probably has access to hog butchers who make the sausage to her exact specifications. I get the andouille sausage from the supermarket.