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Message
re: Sausage Poboy at Alex Box Stadium
Posted on 4/3/19 at 2:24 pm to Topwater Trout
Posted on 4/3/19 at 2:24 pm to Topwater Trout
We make our own sausage.
You can buy all the ingredients at Targils in Opelousas.
Just need a meat grinder, stuffer and a small smokehouse.
Have 2 friends that have all that.
I like to use Boston Butt and about 20% sirloin or pork chops.
We try to use Pecan to smoke with.
Takes a day, but a few of us get together and drink beer.
Have yet to find any sausage anywhere that tastes better.
Final cost is about $1.50 a pound if you buy yet pork on sale at .99 a pound, which we always do.
Also make our own Tasso too. Sirloin pork is the best for Tasso.
You can buy all the ingredients at Targils in Opelousas.
Just need a meat grinder, stuffer and a small smokehouse.
Have 2 friends that have all that.
I like to use Boston Butt and about 20% sirloin or pork chops.
We try to use Pecan to smoke with.
Takes a day, but a few of us get together and drink beer.
Have yet to find any sausage anywhere that tastes better.
Final cost is about $1.50 a pound if you buy yet pork on sale at .99 a pound, which we always do.
Also make our own Tasso too. Sirloin pork is the best for Tasso.
4
Posted on 4/3/19 at 2:35 pm to Cadello
Guys I just bought some Teets jalapeño cheddar sausage off the recommendation of this board. Hope it lives up to the hype. Also bought some jerky.
Posted on 4/3/19 at 2:44 pm to Cadello
quote:Sounds delicious.
We make our own sausage.
You can buy all the ingredients at Targils in Opelousas.
Just need a meat grinder, stuffer and a small smokehouse.
Have 2 friends that have all that.
I like to use Boston Butt and about 20% sirloin or pork chops.
We try to use Pecan to smoke with.
Takes a day, but a few of us get together and drink beer.
Have yet to find any sausage anywhere that tastes better.
Final cost is about $1.50 a pound if you buy yet pork on sale at .99 a pound, which we always do.
Also make our own Tasso too. Sirloin pork is the best for Tasso.
I have a stupid question: how do you know the meat is fully cooked when you smoke sausage?
When I smoke a turkey or a chicken I can put a temperature probe into the thickest part of the meat so I know when the "well done" temperature is reached in the meat.
Can you puncture the sausage "tube" with a probe?
The thought of biting into under cooked pork is disturbing.
Posted on 4/3/19 at 2:52 pm to Cadello
This is key...
No one smokes sausage the old fashioned way anymore... pure smoke heat from fire. The locals from Lafayette even use gas fueled smoke now and it cooks from gas heat instead of pure fire/smoke heat. The smoke flavor makes almost any sausage great... especially for gumbo and jambalaya. The ingredients is what makes sausage great for eating like a hot link or po boy. But this is the best way now days... make and smoke yourself. Cheapest and best, especially if you get a few people together and buy a case or 2 of pork butts and smoke it in old fashioned smokehouse
No one smokes sausage the old fashioned way anymore... pure smoke heat from fire. The locals from Lafayette even use gas fueled smoke now and it cooks from gas heat instead of pure fire/smoke heat. The smoke flavor makes almost any sausage great... especially for gumbo and jambalaya. The ingredients is what makes sausage great for eating like a hot link or po boy. But this is the best way now days... make and smoke yourself. Cheapest and best, especially if you get a few people together and buy a case or 2 of pork butts and smoke it in old fashioned smokehouse
Posted on 4/3/19 at 3:30 pm to Cadello
Our concessions are terrible...the sausage poboy and the chicken tender basket is the best that they have
The NACHOS are terrible a 2 year old could make better nachos at home
The NACHOS are terrible a 2 year old could make better nachos at home
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