I done gots my smoke on

[tenacious_dog]

basic Eckrich smoked sausage

Holmes Smokehouse pork and venison

both turned out very tasty

Eckrich is a good sausage, no doubt. Never had Holmes, will have to get my Houston connection to bring some up on their next trip.

On your next trip up to North Louisiana you need to pick up some Hightower sausage (made in Claiborne Parish) and Down Home (made in Stonewall LA). Both are excellant locally produced sausages. Both are really dense, well seasoned, not a lot of water. Smoking them make them even better! Because of the low water they freeze really well too so they'll be good if you take some home and toss them in the freezer for a while.

[CChandler]

Eckrich is a good sausage, no doubt. Never had Holmes, will have to get my Houston connection to bring some up on their next trip.

On your next trip up to North Louisiana you need to pick up some Hightower sausage (made in Claiborne Parish) and Down Home (made in Stonewall LA). Both are excellant locally produced sausages. Both are really dense, well seasoned, not a lot of water. Smoking them make them even better! Because of the low water they freeze really well too so they'll be good if you take some home and toss them in the freezer for a while.

DOWN HOME SAUSAGE IS THE SH--

The ONLY option if you're smoking anywhere near Shreveport.

[tenacious_dog]

DOWN HOME SAUSAGE IS THE SH--

The ONLY option if you're smoking anywhere near Shreveport.

Now that's what I call a vote of confidence!

[TYLERTECHSAS]

I enjoy my Green Egg grill/smoker.

[marketdawg]

Down Home sausage sucks.

[tenacious_dog]

Down Home sausage sucks.

Is there a brand you do like?

[PawDawg]

Down Home sausage sucks.

Unless you've had a bad experience with the "Down Home folks" I'd say it was a matter of taste. A good friend of mine makes McCain Sausage and I do like it, but I'd pick Down Home over it because it is a little bit leaner than McCain's and many others that are on the shelf. I also like Savorie's (sp?), but it is almost too lean. IMO, Down Home is just right.

Gonna have a brisket cookin' this weekend. Nothing exciting though. Just going to stick it in the oven for several hours using my "secret" recipe.

[Dirtydawg]

Unless you've had a bad experience with the "Down Home folks" I'd say it was a matter of taste. A good friend of mine makes McCain Sausage and I do like it, but I'd pick Down Home over it because it is a little bit leaner than McCain's and many others that are on the shelf. I also like Savorie's (sp?), but it is almost too lean. IMO, Down Home is just right.

Gonna have a brisket cookin' this weekend. Nothing exciting though. Just going to stick it in the oven for several hours using my "secret" recipe.

I can't say that I've had Down Home, so I can't make a decision on that. I like Manda's, but I grew up on Manda's sausage. Savoie's is okay. My Mom really likes Savoie's and changed from Manda's to that. My favorite, though, is my uncle's fresh country sausage. I brought some to the last tailgate. I suspect it's similar to what Techlax, I think, likes at Tramontes.

[Dwayne From Minden]

If I'm spending real money on sausage up here -

I buy Down Home - even over Hightowers -

But like I said - if your smokin and your good - the CHEAPER the BETTER -

[tenacious_dog]

While I like both, I lean toward Hightowers. I like the "hot", but most of my family say it's too hot and favorthe regular. For me, if it will make me break a sweat on my ol' bald head, it's just right!

[marketdawg]

If I'm spending real money on sausage up here -

I buy Down Home - even over Hightowers -

But like I said - if your smokin and your good - the CHEAPER the BETTER -

Very true. I just don't like the consistency of the Down Home; the flavor is good, however. . I make my own here at the store so you could say I'm a little biased. If you ever want to try some I make a mean Andoullie or Italian sausage. If you want a really good sausage to try on the smoker call me at the store and place an order for my garlic, sage and green onion sausage for the smoker.

[AustinDawg]

If you're going to go through the trouble of smoking sausage, why would you use Down Home? They put enough liquid smoke in the meat to choke a horse. Down Home is good for the grill. If I had a smoker, I think I would buy raw (unsmoked) sausage and create my own flavor.

[tenacious_dog]

Very true. I just don't like the consistency of the Down Home; the flavor is good, however. . I make my own here at the store so you could say I'm a little biased. If you ever want to try some I make a mean Andoullie or Italian sausage. If you want a really good sausage to try on the smoker call me at the store and place an order for my garlic, sage and green onion sausage for the smoker.

I've gotten some very good steaks there, but didn't realize you did your own sausage. I'll have to give it a try. Andoullie or Italian is OK, but the garlic, sage & green onion sounds like it's right down my alley.

[Dwayne From Minden]

Very true. I just don't like the consistency of the Down Home; the flavor is good, however. . I make my own here at the store so you could say I'm a little biased. If you ever want to try some I make a mean Andoullie or Italian sausage. If you want a really good sausage to try on the smoker call me at the store and place an order for my garlic, sage and green onion sausage for the smoker.

Maybe - but the next time I'm in there, the ONLY thing I'm looking at are the ribeyes and the stuffed breastses....


:icon_wink:

[PawDawg]

Maybe - but the next time I'm in there, the ONLY thing I'm looking at are the ribeyes and the stuffed breastses....


:icon_wink:

I luv me some stuff breastses.