E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Andouille Po’Boy Sandwiches With Jack Daniel’s Remoulade Matt Moore | April 1, 2021 Spicy, fatty sausage gets even more delicious when served sizzling hot off of a cast iron grill. To take this sandwich to the next level, we spike the remoulade with some Jack Daniel’s Tennessee Whiskey which provides a balance of even more smoke and spice to offset some of the richness of the sausage. Dress it your way with some cool, crunchy toppings at your next tailgate. Level Intermediate Prep Time 15 minutes Cook Time 10 minutes Serves 2 Cook it With Our Kickoff Grill Ingredients 1 loaf french bread, sliced lengthwise sandwich style 2 links smoked andouille sausage, cut in half lengthwise shredded lettuce sliced tomatoes banana pepper rings Remoulade 1 cup Dukes mayonnaise 2 tablespoons creole mustard 1 tablespoon Jack Daniels Tennessee Whiskey 1 teaspoon Louisiana Hot Sauce 1 teaspoon minced capers 1 teaspoon red wine vinegar Directions Fill a chimney starter with charcoal. Light the coals at the base of the starter and allow to burn until the coals have partially greyed over, 10-15 minutes. Add coals to the base of the Kickoff Grill, spreading the coals evenly with charcoal tongs. Place the domed grill grate over the top of the base and adjust the draft to medium. Heat for 5 minutes. Combine all remoulade ingredients until smooth and keep chilled until ready to serve. Grill the sausages, cut side down for 4-5 minutes. Flip and continue to cook for 3 additional minutes, or until nicely charred. Add the bread cut side down until toasted, about 1-2 minutes. Prepare sandwiches by spreading a generous layer of remoulade over the toasted sides of the bread. Layer with slices of sausage and dress with lettuce, tomato, and banana peppers. Contributed By: Matt Moore Matt Moore is an entrepreneur, cook, and musician based in Nashville, Tennessee. He is the author of several cookbooks including Have Her Over for Dinner, A Southern Gentleman's Kitchen, The South's Best Butts, and Serial Griller. Matt is a cast iron and wild game enthusiast with extensive experience working over live fires. When Matt is not cooking, traveling, or writing, he is busy running EastWest Bottlers, a boutique fragrance and apothecary company. For information about Matt, check out his website. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like West African Red-Red Beans with Coconut Rice, Avocado, & Sweet Plantain View recipe Smoked Whiskey Wings View recipe Mixed Berry Cobbler View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Andouille Po’Boy Sandwiches With Jack Daniel’s Remoulade Matt Moore | April 1, 2021 Spicy, fatty sausage gets even more delicious when served sizzling hot off of a cast iron grill. To take this sandwich to the next level, we spike the remoulade with some Jack Daniel’s Tennessee Whiskey which provides a balance of even more smoke and spice to offset some of the richness of the sausage. Dress it your way with some cool, crunchy toppings at your next tailgate. Level Intermediate Prep Time 15 minutes Cook Time 10 minutes Serves 2 Cook it With Our Kickoff Grill Ingredients 1 loaf french bread, sliced lengthwise sandwich style 2 links smoked andouille sausage, cut in half lengthwise shredded lettuce sliced tomatoes banana pepper rings Remoulade 1 cup Dukes mayonnaise 2 tablespoons creole mustard 1 tablespoon Jack Daniels Tennessee Whiskey 1 teaspoon Louisiana Hot Sauce 1 teaspoon minced capers 1 teaspoon red wine vinegar Directions Fill a chimney starter with charcoal. Light the coals at the base of the starter and allow to burn until the coals have partially greyed over, 10-15 minutes. Add coals to the base of the Kickoff Grill, spreading the coals evenly with charcoal tongs. Place the domed grill grate over the top of the base and adjust the draft to medium. Heat for 5 minutes. Combine all remoulade ingredients until smooth and keep chilled until ready to serve. Grill the sausages, cut side down for 4-5 minutes. Flip and continue to cook for 3 additional minutes, or until nicely charred. Add the bread cut side down until toasted, about 1-2 minutes. Prepare sandwiches by spreading a generous layer of remoulade over the toasted sides of the bread. Layer with slices of sausage and dress with lettuce, tomato, and banana peppers. Contributed By: Matt Moore Matt Moore is an entrepreneur, cook, and musician based in Nashville, Tennessee. He is the author of several cookbooks including Have Her Over for Dinner, A Southern Gentleman's Kitchen, The South's Best Butts, and Serial Griller. Matt is a cast iron and wild game enthusiast with extensive experience working over live fires. When Matt is not cooking, traveling, or writing, he is busy running EastWest Bottlers, a boutique fragrance and apothecary company. For information about Matt, check out his website. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like West African Red-Red Beans with Coconut Rice, Avocado, & Sweet Plantain View recipe Smoked Whiskey Wings View recipe Mixed Berry Cobbler View recipe
