Recent content by Carlton Wilson

Smoke Daddy Not sure what exactly you are looking for in your OP, but I use a Smoke Daddy on my WSM18.5, and it's great. Pellets are definitely better then chips for burn time, but reloading isn't a major ordeal. Here's another thread about them that I see has new responses since I stopped...

Seriously, that's bad-a**!

Thank you both for the responses, I'll let you know how I make out!

I'm sure everyone has seem J Malkovich talking to his phone by now, but I finally looked up Linguica, thinking it was pasta! Now of course I need to make some, as it sounds (after a thorough 5 minute google search like a sausage right up my alley. What I don't have is a decent recipe, nor do...

Hey Troy, congrats on the Smoke Daddy. I have the the 8" as well, and I do have a couple of suggestions. The first thing I did is swap out the black iron nipple for a stainless one, available at a pro plumbing shop or Grainger. Did that to eliminate rust streaks down both the Smoke Daddy and the...

Chris, thank you so much for the links, that's fantastic. I think the jury is in, I made something that was neither Boudin or Boudin Blanc, and it gave them both a poor reputation. Luckily you all seem to have set the course straight! I'll be trying a version of the real stuff soon, that...

No, I think this one is square on my shoulders. Charcuterie calls it Boudin Blanc, I simply assumed the Cajuns just didn't bother with the Blanc. Explains a lot, thank you so much for the education!

Thank you all, especially Geir! That was exactly what I was looking for. I'll post results when I can get my hands on some Mackerel!

Thank you for everyone's responses. I agree with you both j and Marc, and had thought of those issues. Kevin, thank you for the information. I think I started with the wrong idea of what Boudin is; Based on the recipes I found, from Charcuterie (pg 143), Saveur.com, and cooking.com, they all...

So, I used this for the first time last weekend, and well, it didn't work as I would expect. The grinder worked great, handled pork shoulder and chicken breast for Boudin without problem. But when I set-up the stuffer, it didn't feed the mixture consistently or well. Pushing with the plunger I...

I just skimmed through this thread, and didn't see the Wusthof Precision Edge sharpener. http://www.amazon.com/Wusthof-...id=1329958452&sr=8-2 My only other experience is with the typical supermarket/Target Chef's choice selections, so this is not a deep recommendation. However, this thing...

I made some Boudin over the weekend and tried it for the first time tonight, and was under-whelmed. My recipe was a combo of Rhulman's Blanc recipe (quatre epices, but no rice?!), Saveur, and enthusiasm from the Jane and Michael Stern's Road=Food. Onion, green bell pepper, chicken breasts, pork...

Family friend is longing for some smoked Mackerel, which she can't find here in "The Colonies". My searching online revealed a basic salt rub for a 5-40 minutes depending on thickness of fillet, and then smoking "until done". Anyone have a recipe for traditional smoked mackerel, as found in...