cluckmeister wrote:damn you've made me hungry
jaysweet3 wrote:Are you putting the sausage in the smoker cold or letting it warm first?
Saltwater_Assassin wrote:I bet that stuff is goooooood. Making a Duck and Andouille Sausage Gumbo for my shift at the Troop tomorrow night. Im certain your stuff would go much better than the Richard's Andouille.
Botiz630 wrote:Super jealous of that prep area. Looks like it opens directly to the outside? Perfect place for doing stuff like this. Oh and jealous of that smokehouse.
TXducksanddeer wrote:That's cool. You've got a nice little place for making it.
Botiz630 wrote:Cool stuff.
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