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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  
Old 05-17-2014, 12:51 PM
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Default sausage time
shot a boar a while back.......made about 60 lbs. got about 2 more hours....I also made a brine and gonna try to smoke a few whole flounder...we'll see
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Old 05-17-2014, 01:07 PM
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lookin good......anybody else ever try cold smoking flounder?
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Old 05-17-2014, 02:38 PM
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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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Old 05-17-2014, 04:57 PM
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Did you add some fat to sausage?
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Old 05-17-2014, 05:27 PM
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yeah...a little
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Old 05-17-2014, 05:28 PM
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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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Old 05-17-2014, 06:39 PM
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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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Old 05-18-2014, 06:37 AM
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Thats look amazing. Pretty pretty pretty
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