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Hi, Bear! And HOLY MOLY! Thanks for the link!! That's an awesome list you've put together!!

Thanks! If I ever decide to make sausage in the future, I'll look into that. Boudain is already "pre-cooked" before it's stuffed in the casing. It's a mix of meat (usually pork), rice, spices, etc. The 'Cajun' preference is to boil it (bllech) but us Texans like to throw it on the grill or in...

Thanks for the tip!! I've been looking for a good place. And my son wants to make some jerky. I'll definitely check it out.

Yeah that's mostly a southeast Texas/southwest Louisiana thing! I have to special order and have it shipped in dry ice. A little on the expensive side, but totally worth it. Thanks for the advice! I was hoping to have the brisket between noon and 2:00 on Saturday, so I'll put it in Friday...

Westland. Moved here from Texas a couple years ago. Had a small offset smoker that I had to wrap in welding blankets to keep hot in February! Recently purchased a 40-inch Masterbuilt propane smoker. Ribs and brisket on the menu this weekend!

Hi y'all. I'm originally from southeast Texas but have been in Michigan the past two years. Growing up in SETX, my dad always cooked in the local Go Texan cook-offs and at Houston LSR BBQ Cook-off for a few years.. He taught me everything I know about being in the kitchen, but as a busy teenage...