Recent content by gavin guidry

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  1. gavin guidry

    Crawfish Boil...Now with Pics!..."Laissez les bon temps rouller"

    Im glad I could help.
  2. gavin guidry

    smoked todaysmoke

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  6. gavin guidry

    Certified Pork

    Will you be recooking this? Such as frying it in a skilet?
  7. gavin guidry

    Smoking tommorow.

    My smoke house  
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    smoke house.jpeg

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  9. gavin guidry

    Smoking tommorow.

    Sure will try to post! hope it lets tommorow!
  10. gavin guidry

    Smoking tommorow.

    In addition i made 80 pds of Green sausage( unsmoked with onions, green onion, parsley,bell pepper, garlic)
  11. gavin guidry

    Smoking tommorow.

    Just made a batch this afternoon of cajun sausage. 20 pds of spicy, 30pds. of regular, a dozen cajun breakfast patties, 2 pounce, and 15 pds of tasso which has been marinating since monday ! Five hours of smoke make a perfect cajun sausage , not to smokie,but enough to give a gravy or a jambalya...
  12. gavin guidry

    Crawfish Boil...Now with Pics!..."Laissez les bon temps rouller"

    As a Cajun from south louisiana. I suggest you purge crawfish in salt water( this makes them salivate getting all mud out) . In you boiling pot, add salt, and cajun seafood boil with 2 sticks of butter and 5-6 lemons cut in half and squeezed. Get your water to a boil then add crawfish. Once...
  13. gavin guidry

    my smoke house

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    IMG_20120425_182245[1].jpg

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  15. gavin guidry

    Hello from Iota Louisiana

    Well a cajun sausage comprises of mostly salt black pepper, red pepper , and a hint of sugar, and if you want to make it really good add equal amounts of garlic and onion powder ;)  
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