Chops - throwdown entry 6

[egghead]

Stuffed the chops with garlic pork sausage from Bourgeois Meat Market in Thibodaux, LA. Rubbed with SB Competition rub. Normally I would grill the chops but smoked at 250 until the sausage hit 160.

Glazed with SB glaze and finishing sauce and then sauced with SB Honey BBQ sauce.

[Boots]

Thibodoux, Fonteneaux by the dozen... looked perfect.

[GRailsback]

I have some of there sausage in my freezer now, andoullie.

[GRailsback]

EH, I guess you diced up the sausage into pretty fine chunks?

[OldUsedParts]

AH HA - - - I thought I saw a tennie stuff'n slit but wasn't sure - - -

Hmmm, I posted my cook data on Counselors I.D. Thread - - - wonder if I should move it

[bsooner75]

The color on the chops was amazing…really looked like a fine meal!


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[egghead]

EH, I guess you diced up the sausage into pretty fine chunks?

I simply squeezed it out of the casing.

That is "The BEST" andouille. I recommend using it in a gumbo or potato stew instead of simply grilling. It's already smoked.

On a few occasions, my MIL would come to the back door and give me $5 and ask me to pick up $5 of andouille at Bourgeois. I was picking up my future bride and going on to Nichols State University in Thibodaux. I knew we were having chicken oyster and andouille gumbo for Sunday lunch.

[outlaw]

Wow. I'd love a taste.

[GRailsback]

EH, I guess you diced up the sausage into pretty fine chunks?

I simply squeezed it out of the casing.

That is "The BEST" andouille. I recommend using it in a gumbo or potato stew instead of simply grilling. It's already smoked.

On a few occasions, my MIL would come to the back door and give me $5 and ask me to pick up $5 of andouille at Bourgeois. I was picking up my future bride and going on to Nichols State University in Thibodaux. I knew we were having chicken oyster and andouille gumbo for Sunday lunch.

Yes, you mentioned it a while back. And at the time I was working overseas in West Africa and wasn't getting over there at all. So I had a buddy of mine pick me up some when he was over there. Now I am back in the Gulf. Will be coming by there next Monday on my way home. Not sure if you have ever heard of a place called "Best Stop", it is at exit 97 at Scott, just outside of Layfayette. A lot of guys stop there and get meat to bring back as well. Really good de-boned and stuffed chickens.

[GRailsback]

Hey EH, what is your potato stew recipe?

[Sailor Kenshin]

Beautiful plate!

[castironchris]

Those are dang shore purty chops!! I love the color!

[egghead]

Quants approximate

For the roux
1 cup oil
1-1/2 cups flour

Seasoning - all chopped
2 onions
1 bell pepper
2 ribs celery

4-5 pounds potatoes - peeled and sliced
Chicken stock
2 lbs andouille - sliced in bite sized pieces
Salt and pepper to taste

Brown the flour in the oil - I like real dark. Mahogany
Add seasoning and cook
Add andouille
Add chicken stock to desired consistency
Add potatoes and simmer till potatoes are down

We serve over rice even though the potatoes are also a starch
Add your favorite hot sauce after serving.

[GRailsback]

Thank you

[DogTag34]

Looks fantastic.....I've always grilled em!