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Helvetia was in convent but I lived on the West Bank. We lived between St. James Coop and Oak Alley plantation. The east bank they are selling the land because of the haul they have to make now. The West Bank side is not as developed yet but they are even selling out.
Your right Foamheart. The kettles from the mills were way larger. I grew up in St. James parish only 2 miles from the sugar house and my dad worked in the farming industry. I remember when we moved into our house about 35 years ago we had one of the big kettles in the yard that my dad gave away...
Foam I'm not sure if he won or not but you are right about them furnishing everything. It supposed to be that way everyone is on a level playing field but the secret stuff is what makes the difference. I have cooked some in wood and its not that hard. At least they changed it up about 3 years...
Update on butts, been almost 8 hrs so far. Right at 190*. Thought since they were only about 4# a piece I would have been through by now but no big deal, the fridge has plenty of beer.
@Mule they do make a killer gumbo. I can't wait to smoke some chicken when it gets cooler to use that in my gumbo.
@Kat one thing about us from Louisiana when we head out for events the cooking equipment is packed before the clothes
@Foam there is a chance we do know some of the same folks. We...
Thanks for the kind words on the lil lady Mule. Kat I also like pastalaya. It's actually easier to cook since the pasta is much more forgiving that the rice is when you get into the large amounts.
Nice to meet you Foamheart. That is the area that I live in. In that picture that is my 5gal and 20gal pot. The stands do work out great if you have to move it but it was designed to cook outside and not have the wind affect the fire. I also have a 30 gallon pot where I put wheels on the stand.
Hey there Dutch oven cookers. I just joined the forum a few weeks back to gain some knowledge on becoming a pitmaster. I'm from south Louisiana and I am an avid outdoor cooker. I really don't think of my cooking being done in a Dutch oven, I always refer to it as my black iron pots. I'm a big...
Update on the Q so far. Everything looking good so far I guess. We had a lil storm come through and had to bring the pit under cover. One butt is at 154 and the other at 138 after 3 hours
Thanks so far from everyone. I have 2 butts so I do have the option on doing something different with each one and comparing to the 2. First pics so far. The butts have been on about 1 1/2 hrs so far and just threw the bacon wrap chicken on.
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