Not this brand but this style of bbq is wild

For a moment, I thought I was back in 7th grade health class... lol... Going to make mine today. I hope it turns out as well as yours.

That's a good price for that type. Argentina style. Only it doesn't have the separate fire box.

👍🏻 Big Ups 👍🏻 welcome back 😅

My wife and I tried this recipe. Wholly smokes this is a good one. Thank you for this excellent and easy recipe.

What's this nonsense about retirement!!! Well congrats that place won't be the same without you around I'm sure.

This is a Cabelas Carnivore just rebranded.

My mom make egg rolls 🤤

I really think I could teach you a thing or two about politics

Just got an electric smoker can't wait to try this

Welcome back!

looks good

Biggs! Good to see you back my friend. Hope you and your family are doing well. Great recipe!👍🏼

Did you trim the fat off

Wait, What? Who dis? Welcome back Aaron !

Looks fantastic! When you’re making sausage that is beef and pork do you usually use pork butt and beef brisket?

Thanks for the video. I bought a Hakka that looks a lot like this one. Unfortunately the manual is pretty useless. Do you know is there any parts that need to be lubricated with a food grade lubricant?

That looks good might have to try that one of these days.

Have u used olive oil because i dont use seed oils?

Looks awesome, and so easy! Love it 👍😊

The seeds are not what makes the jalapeño hot. It's the membrane. Seeds give bitter taste. The membrane the seeds are attached to is what make the jalapeño hot. Do a taste test .do one jalapeño with only seeds removed..do another with the membrane removed but put the seeds back in. Trust me. The membrane is what holds the Capsaicin. Not the seeds

Good to have you back!

I sure hope you didn't vote for Kamala Harris because you give off liberal vibes man.

That looks delicious

That paper wrap was whooping his a$$!😊

Binders are never necessary. After adding my home made rub I let it sit for two hours or longer in the refrigerator. Then I take it out and let it sit for about another hour. Perfect adhesion.

It's not boudin if there's no liver

Looks like One I built I’m my time there I know because I put the rivits on the edge

Looks like One I built I’m my time there

After 4 years, I got me some spray duck fat! Game changer!

Really?

Why would you grind Brisket???

This is terrible lol the "N" is silent in boudin. Lost me after a few seconds😅

Nice job! Advice from a Cajun: That dark blood line in the middle of the filets, carefully cut that out. It will improve the flavor. A lil secret to blackened fish is paprika! If you buy blackening seasoning, it’s gonna be mostly paprika. That’s what gives you the dark color. You can season with you favorite seasonings mixed with a generous amount of paprika. I never measure anything so I cannot tell exact amounts but if your mix is close, it will look just like his filets on the video, as he rubbed in the seasoning. Blackened Speckled Trout is my favorite, better than Redfish. My son really likes blackened Salmon, he likes that strong flavor but you can blacken any fish filets. Of course the smaller, thinner filets take less time & you may not get that real black crust before the fish over cooks. So just be aware. I like that he used a temp probe & explained it on the video for everyone.

Have you ever tried baking the balls?

Any advice on making balls, instead of links?. really good video.

I knew you was around here in Texas by your shirt. Love the Texans lived in Houston 44 yrs but was raised in Cottage Grove off Shepherd and 2 blocks from Katy fey now reside in Conroe. My uncle lived in Port Arthur. Love boudin do ever smoke it? I think it add more flavor

It’s NOT the best!!!

If you cook it in a frying pan you don’t have to wait 12 hr it doesn’t spend the time in the danger zone

No one told me there was math involved in sausage.

Make sure to get the air out, before stuffing your sausage cases. Getting the air out will sound like a p*ssy fart.

Boudin it's a french world. If you check, we have, generaly, black boudin and white boudin... here, we talk about the white boudin. In Québec, we call it boudin (black) made of pid blood and spices.

After it has been smoked can you put in vacuum sealed bags and put in the freezer?

Disregarding the 12 hour minimum thing for a min, why did he put all of them in an ice bath if you were going to eat some? Also what kind of cheddar does not melt?

I would do these for Christmas when the kids were little. They liked having their own bird, and the orange sauce I made with it was always a hit.

Sounds like a nightmare.

Needs a strop.

I brought two for church Fish Fry Works fine the only proublem I had the pilot kept blowing out due to the wind

Jk lol 😂 ty for the recipe😂😅😅yum

Go back home yankee