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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
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sausage time
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#2
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lookin good......anybody else ever try cold smoking flounder?
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#3
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Never tried a flounder but I know whole chickens are awewome in a smoke house. It's looking really good!!
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#4
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Did you add some fat to sausage?
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#5
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yeah...a little
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#6
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it all came out real good......deboned the mesquite smoked flounder and made a salad/dip out of it.....amazing
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#7
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Never but I smoke a mean salmon. I dry brine with kosher salt and sugar. Add lemon, lime and orange zest with fresh thyme. I smoke the fish under 80 degrees for 12 hours.
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#8
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Thats look amazing. Pretty pretty pretty
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