- May 9, 2008
- 28
- 11
Hello,
My name is greg. My wife and I own a specialty meat store and take-out restaurant in Lafayette, La. called Johnson's Boucaniere. We opened one month ago. We make and smoke our own Sausage, Tasso, Beef Jerkey, Pulled Pork, and soon will start smoking Brisket and Turkey. Our Sausage, Tasso and Jerkey recepies are based on the world famous Johnson's Grocery in Eunice which closed three years ago - If you want to read about us here is a great article http://www.theind.com/index.php?opti...418&Itemid=96I . I have built a custom made 4'-8" x 20'-0" 4 compartment smoker. 2 compartments are for smoking sausage (each holding 300 lbs. each, one compartment for Beef Jerkey and Tasso and one with a 6 tray rotis. which will smoke approximately 360 lbs.). I have always enjoyed to bbq and want to learn all I can about smoking techniques and recepies and that is why I am here.
It is a pleasure to be in this forum.
Greg
My name is greg. My wife and I own a specialty meat store and take-out restaurant in Lafayette, La. called Johnson's Boucaniere. We opened one month ago. We make and smoke our own Sausage, Tasso, Beef Jerkey, Pulled Pork, and soon will start smoking Brisket and Turkey. Our Sausage, Tasso and Jerkey recepies are based on the world famous Johnson's Grocery in Eunice which closed three years ago - If you want to read about us here is a great article http://www.theind.com/index.php?opti...418&Itemid=96I . I have built a custom made 4'-8" x 20'-0" 4 compartment smoker. 2 compartments are for smoking sausage (each holding 300 lbs. each, one compartment for Beef Jerkey and Tasso and one with a 6 tray rotis. which will smoke approximately 360 lbs.). I have always enjoyed to bbq and want to learn all I can about smoking techniques and recepies and that is why I am here.
It is a pleasure to be in this forum.
Greg