Grilled Beef Rub

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Servings: 8 Difficulty: Advanced
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Cajun-style savory and satisfying main that brings home-style flavor to your table
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Grilled Beef Rub

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 1990.6

Description

This Cajun main features Pork butt, Pork fat, Chopped garlic, Cracked black pepper, Cayenne pepper. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Cube pork butt into one and a half inch cubes.
  2. Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat.
  3. If you do not have a grinding plate this size, I suggest hand cutting pork butt into one quarter inch square pieces.
  4. Place ground pork in large mixing bowl and blend in all remaining ingredients.
  5. Once well blended,
  6. stuff meat into casings in one foot links, using the sausage attachment on your meat grinder.
  7. Tie both ends of the sausage securely using a heavy gauge twine.
  8. In your home-style smoker, smoke andouille at 175-200F (93&# 194;°C) for approximately four to five hours using pecan or hickory wood.
  9. The andouille may then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d'oeuvreNOTES : Andouille is the Cajun smoked sausage so famous nationally today.
  10. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic.
  11. The andouille is then slowly smoked over pecan wood and sugar cane.
  12. True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter.
  13. When smoked, it becomes very dark to almost black in color.
  14. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175F.
  15. Traditionally, the andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and smoked.
  16. In parts of Germany, where some say andouille originated, the sausage was made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked.
  17. It was served thinly sliced as an hors d'oeuvre

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1990.6kcal
% Daily Value *
Total Fat 110.9g171%
Saturated Fat 40.4g202%
Cholesterol 616.4mg206%
Sodium 59005.6mg2459%
Total Carbohydrate 25.2g9%
Dietary Fiber 6.8g28%
Sugars 0.9g
Protein 212.8g426%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, black, blending, butcher, butt, cajun, casing, cayenne, chopped, cracked, dry, fat, garlic, grilled, grilling, main, middle, pepper, pork, rub
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