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Reviewed Homemade Andouille Sausage

Jul 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

The flavor is authentic. I cold smoke Andouille for 6-8 hours with hickory & pecan. I bring internal sausage temp to 150 degrees as I would bacon. The combination of ingredients and proper smoke curing make authentic Andouille sausage. You won't need any cure if smoked slow and low enough. "

Reviewed Basic Waffle

Jun 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Chef Eclectic (below) just wanted everyone to know he/she has a "pastry school chef instructor!" Now you need to graduate from the real world with both honors and credentials!"

Reviewed Basic Waffle

Jun 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Chef Eclectic (below) just wants people to know he/she has a "pastry school chef instructor!" Now you need to graduate from the real world with both honors and credentials!"

Reviewed Crawfish Etouffee

Jan 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

Layfayette, Thank you for your input. A lot of people don't know what a certain dish is. It's good to clarify what is and what ain't Creole cooking. Please post yours so we can learn about a good Etouffee. I think the Duh!!! was unnecessary but the rest needed to be said.

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