Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. cajunsmoker

    Everyone say hello to Barb - cajun fattie genius

    That sounds good. I haven't done a fatty like that, but I did do a stuffed pork loin with crawfish, rice, and cajun trinity last year. Seasoned it with aundouille sausage seasoning and it came out real nice. Merry Christmas to everyone
  2. cajunsmoker

    Test Your BBQ Knowledge

    9 out of 10 here. Missed the charcoal ? I believe the question was flawed though since I don't think lump has coal in it but briquettes do (according to Kingsford.)
  3. cajunsmoker

    Are These Drums Safe For A UDS?

    Here's a link for ya. http://www.yankeecontainers.com/PHP/...ber=MSD5-23-01
  4. cajunsmoker

    BBQ Bubba... your best brisket?

  5. cajunsmoker

    Old pro's

    http://www.smokingmeatforums.com/for...ad.php?t=24118 I think everyone your talking about has posted in this thread
  6. cajunsmoker

    SMF is Back.

    Glad to see SMF back up Thanks for the hard work guys.
  7. cajunsmoker

    FINISHING SAUCE (for Pulled Pork)

    "I've heard several references to Tony Chachere's Creole Seasoning. Well it just so happens that Mr. Chachere has published a cookbook (Tony Chachere's Cajun Country Cookbook) copyright 1982. In his book right on page 3 he gives the recipe for his cajun seasoning: 20 oz box free flowing salt...
  8. cajunsmoker

    Baby Back Ribs. Second Attempt

    If I remember the Old Smoky electric smoker correctly, your problem is with the smoker. Seems like I remember another member having the same problem because the moisture doesn't escape the smoker and causes the rubs to drip off the meat.
  9. cajunsmoker

    Is this forum getting to go belly up!

    I still come around and lurk . Always seem to miss the action though
  10. cajunsmoker

    Is this forum getting to go belly up!

    I haven't been around enough lately to even know what is going on, but I know these two guys and agree with them 100% and look what the cat drug in
  11. cajunsmoker

    pork belly

    I'll have to check into that. That price sure beats the $2.99 I'm paying at the Asian market.
  12. cajunsmoker

    How many here from your state?

    Check your profile in UserCP. The reason the Louisiana people didn't come up is their information is entered on the "Location" line instead of the "State or Province" line. Also if City and State are entered on the Location line it will only pull you up if you search for both city and state.
  13. cajunsmoker

    How many here from your state?

    Check your results. I did the search and it came up with some Louisiana folks missing. Oillogger, LiquidDirt and myself that I know for sure did not come up in the search I did.
  14. cajunsmoker

    thin blue smoke? how do I get it?

    You can do it with just wood. Just burn down in your firebox until you have a nice bed of coals. Damper back on your intake air to get the temps about where you want them and then preheat your wood for a short time on top of your firebox before adding to the coals so they don't sit and smolder...
  15. cajunsmoker

    pork belly

    Check your local Asian food markets.
  16. cajunsmoker

    "OTBS"

    Congratulations to all the new members of the OTBS Dutch, Monty and guys, thanks for doing a good job and Merry Christmas to everyone on the SMF.
  17. cajunsmoker

    Shiitake Mushrooms

    Dried shiitake will be a little rubbery when rehydrated. I operated a Shiitake farm for a couple of years in the late 90's. They are grown on hardwood logs (I had 2500 logs about 3 - 6' in diameter and 36" long.) You inoculate the log with sawdust that has the shiitake mycellium growing in...
  18. cajunsmoker

    Hello from Louisiana!

    Welcome Peavley, there's about a dozen of us coon asses around here. Glad to see you found us
  19. cajunsmoker

    happy birthday rodger!

    Thanks guys Hard day at work today and I feel every day of that "55"
  20. cajunsmoker

    Last brisket for 2006

    Check this thread, it gives a good discussion of the subject. http://www.smokingmeatforums.com/for...read.php?t=270
Top Bottom
Back
Clicky