0007 PodCall Ep 003 Lance & Aaron discuss sausage making, bacon rice, smoking ribs and whole lot more!

In this PodCall, we discuss how the sausage is made, literally. I called Aaron late one night while he was tending his offset stick burning smoker, working on our Avec Tous Smoked Sausage recipe. Aaron asks me about the motivation behind the formula of Avec Tous Spice. We talk about the need for an authentic smoky Cajun sausage free of weird ingredients, smoking pork baby-back ribs, roasted catfish with bacon rice and lots more...

Be sure to subscribe to this podcast for many more conversations about cooking amazing Food. You can also look us up under the same name on Instagram and Facebook. Be sure to check out our YouTube channel for some awesome cooking how-to videos, and visit our website to check out some recipes and pick up some spice.

I should warn you, we do use the occasional expletive. We’re just being ourselves. Aaron, Christy & myself all met in professional kitchens in Louisiana and we are very passionate about food and cooking. We want everything we do at You Bet Your Ass It’s Good to be authentic. The name of the podcast is You Bet Your Ass It’s Good.

Did y'all know that we still hand pack our bulk bags of Avec Tous Spice and right now i’m recording from our office & fulfillment center in home in Baton Rouge, LA where Christy is packing some bags and sending out some orders. I have Just a few favors to ask: please go click like and subscribe to this podcast, and our youtube channel, OH and visit avectousspice.com to pick up some spice!!