Recent content by Sandbar smoka

Good deal.......look up stansels gourmet rice. They have this popcorn rice that is absolutely to die for. They're a super old rice farm in Gueydan, LA. They will ship to your door. Gumbo a weekly meal for my family of 5.. No gumbo is complete without the holy trinity of onion, bell pepper and...

Looks good!! You served with rice or grits? Trennon

Mais das goood!!! I'm a weekly user of the whole line of the tc's injectables. Favorite being the jalapeno butter. I couldn't tell you how long it's good for, it don't last around my bend of the bayou. I inject dang chicken tenders with it. Imo the only way to cook a Turkey is with it. Any big...

Good lord!!! Yeah we might have to look into shipping some bayou gold out there!! That's nuts. That amount of money you talking about fueling up the sea cat for an offshore oil rig meat fest..... No highjack intended on my part either. T.S. Gordon closing in on my part of the world so I gotta...

Looked at link you posted. Looks good Richie!! Pardon my ignorance but I didn't know other coastal locations enjoyed blue crabs as we louisianians do. Is that yalls average size? I live near lake ponchatrain and have caught a blue 9" from tip to tip of shell. I usually throw a couple traps out...

Kenney seafood in Slidell, Louisiana will ship them to you I'm pretty sure. In louisiana we have shedding operations where tanks are set up to mimic molting conditions so we generally always have them available as long as the crabs are being caught. Saw the thread with your crab on the rye...

Looking good cobrafnd!! That's my favorite thing to do with any bit of gator I get. Recipe very similar to mine. Try using a little chef paul prudhommes blackened redfish magic next time. That's my personal favorite flavor in my gator sausage. Do let us know how it turns out.... I used peach...

Anything to do with shrimp and you got my attention. I'm a southeastern louisiana boy so when they in season that's a 2 to 3 night a week meal. As with modern life I have become lazy with the spoils of modern day packaging and sale of spices/ rubs. I know how to do it the old way but if yall...

Not at home so cant provide pic but I had similar problems with a dual burner setup for my crawfish/ shrimp boiling rig. Because of the different burner designs, one wide open and one restricted because of flame disk, I came to the conclusion that it provided too much back pressure to the...