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Finished product, just slightly over done, but since 2 of the 4 at the table don't like rare I guess it was about perfect.  I do miss my wife's grandma's dressing but man o man was the roast delicious

Smokin' hearts. Tried something different in the smoker, hickory smoked reversed seared ribeye sweetheart steak for the Mrs. and I for Valentine's Day.  Smoked to IT of 135 degrees and then pan s

This weekend a friend of mine and I did an appreciation cook for the Joplin Kayak and Canoe group. They do a lot of clean up work along all the local waterways. A couple of weeks ago they cleaned

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6 hours ago, Gavin said:

Good but the andouille I got was too bland.

The last couple times I made gumbo I used Richard’s andouille. Good stuff. 


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7 hours ago, Gavin said:

Sourced the andouille through a butcher shop that makes their own. It is usually ALLOT better. Looking for a more consistent product. Will have to look for Richard's in the STL area. Thanks.


I just got it at the local store. I guess it's a national brand. https://richardscajunfoods.com/products/16oz-mild-andouille-smoked-sausage/


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