re: TulaneLSU's Top 10 items at Ben's Burgers

Friends,

Time has stood still the last few weeks. For the last five days I have been in my laboratory, working feverishly to develop a vaccine for the new virus. So far I have been unsuccessful. After hours upon hours of fruitless work, I am growing a bit frustrated. I haven't eaten in two days, so I decided to take out the last meat in the house -- some Sam's brand andouille sausage. Each time I eat andouille, I think of our Food Board poster, andouille, and all of his many contributions to our board and, indeed, our lives.



Today, I decided to try New Orleans style andouille, fashioned after Ben's Burgers sausage. When I say New Orleans style, of course I mean sliced either in half or in thirds, yet maintaining a sliver of union, and then grilled on an open flame. This technique was originated with Bud's Broiler. Ben's simply perfected the technique. When I think of the original Bud's I think Ben's is closest in spirit and taste to the Bud's of my childhood. I imagine the real Bud would tip his cap to Ben.



When I grill, I always grill for guests, even when they aren't coming. It is depressing grilling for one. Mother took away my charcoal grill ten years ago after a mishap that could have been worse than it was. Since then, she only allows me to grill on a gas grill. She says it's safer, and so far, I have not burned any more of our property. After slicing the sausages along the length, I placed them on the grates at about 400 degrees. After about five minutes, I flipped and then let the other side grill for five minutes.



I ate only a half of a link. The rest, I put on our stone fence. I called our neighbor, who didn't answer, but left a message for them to take the sausage for dinner. So far it is just sitting there. I hope they get it before the flies do. Mother, Uncle and family remain safe in Mississippi. Thank you for all who asked. I hope you and yours are well.

Faith, Hope, and Love,
TulaneLSU

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TulaneLSU

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