Old Newbe From Lafayette, La

yankee2cajn

Newbie

Original poster

May 9, 2008

28

11

• Mar 24, 2010

• #1

Hello,
I joined a while back ago but have not been a regular to the thread. My wife opened up a Restaurant based on her fathers Meat market and grocery store that opened in 1937 and closed in 2005. We smoke our own sausages, Tassos, Beef Jerky, Pulled Pork , Chickens and Brisket. Thanks to your bacon thread I am dry curing my first batch of bacon. Hope to post my first Q-view after the curing process is over. Lots of great information in this site.
Thanks,
Greg

 

treegje

Master of the Pit

Oct 12, 2009

2,147

16

Belgium

• Mar 24, 2010

• #2

Welcome back Greg

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Mar 24, 2010

• #3

First off welcome back there greg. You know what this place has to offer so I'm really glad that all the good folks from here could help you on your sausage making adventures. So I'll also be awaiting the Qview. So keep on smokin

 

beer-b-q

Gone but not forgotten. RIP

OTBS Member

May 1, 2007

10,099

40

• Mar 24, 2010

• #4

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[font=&quot]Welcome to SMF, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.[/font]

[font=&quot]For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.[/font]
[font=&quot]Click Here it's "FREE" ... 5 Day eCourse [/font]

[font=&quot]I Would Highly Suggest Reading these posts on Food Safety by bbally. [/font]

[font=&quot]This thread will tell you basically everything you need to know and the man explaining it is[/font]
[font=&quot]both a ServSafe Instructor and a HACCP Instructor.[/font]
http://tinyurl.com/ygg8gfb

http://tinyurl.com/yjavfkj

[font=&quot]Here you can get the 2009 USDA Food Safety Guide from his site.[/font]
http://tinyurl.com/ykq5p9t

[font=&quot]How to post Qview to Forum:[/font]

[font=&quot]When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...[/font]

[font=&quot]Everyone here enjoys seeing the Qview so be sure to post plenty of pics...[/font]

[font=&quot]Large ones that us old people with bad eyes can see.[/font]

[font=&quot][/font]

[font=&quot]For Step By Step Instructions On Posting Qview Check Out This Tutorial[/font]

http://tinyurl.com/yjm4xkh

 

bayouchilehead

Smoking Fanatic

Mar 18, 2010

394

12

Walker, Louisiana

• Mar 24, 2010

• #5

Welcome back Greg, glad to see another Cajun added to the roster. What's the name of the store, I'de like to come check it out.

 

nola saints smoker

Smoke Blower

Mar 23, 2010

148

10

Thibodaux, Louisiana

• Mar 24, 2010

• #6

Hey Greg,

Greetings from Thibodaux.

What type of restaurant did you open? I travel to Lafayette about once a month. Would like to stop by and try some of the meats you mentioned in your post.

 

eman

Gone but not forgotten. RIP

OTBS Member

Feb 3, 2009

5,316

139

• Mar 24, 2010

• #7

Hey greg,
Same here ,Whats the name and where is it. We will drive to laffayette
Just to eat lunch on a nice sunday.
I drive to scott just to get andoullie at best stop.

 

yankee2cajn

Newbie

Original poster

Thread starter

May 9, 2008

28

11

• Mar 25, 2010

• #8

Thanks all for your welcome backs. The name of the restaurant is Johnson's Boucaniere (french for smokehouse). The address is 1111 St. John Street. Lafayette, La 70501. Here is a couple of links; www.myspace.com/johnsonsboucaniere and www.facebook.com/johnsonsboucaniere

Come by and i'll show you my set-up. I have 3 smoking chambers for sausage, tasso, bacon, etc and a manuel spinning (cooks so even that it did not need to spin while cooking, plus a motor is just something that will need to be fixed down the road; right?) rotiserie for our ribs, chicken, pork and briskets. Also i have a 2 percy grills.

 

chef jeff tx

Smoking Fanatic

Nov 10, 2009

624

11

Kingwood, TX

• Mar 25, 2010

• #9

Howdy, welcome to the SMF!!

 

etcher1

Master of the Pit

Sep 3, 2007

1,154

10

Fayetteville Arkansas

• Mar 25, 2010

• #10

Welcome to the SMF forum, You came to the right place. Good people and good info.