Hello from Arizona!

[richard stone]

Hello,

The names Richard and I am from Arizona. Just got into this whole smoking meat deal since my dad started doing it not to long ago. Have done a few briskets and have a pork butt on as I type. Going on 11 hrs right now. The butt is almost to 190 so not much more to go. I don't have a typical "smoker". I use a regular gas grill with one burner turned on and aluminum pouch of chips above the burner. Meat is on the far side away from the burner. I will be purchasing one soon however. I have been reading through the forums the past couple of days getting tips and tricks that are all very helpful. I decided to join so I can get in the conversation and ask a few questions myself. One important one for right now is if there is a substitution to the Cajun seasoning in Soflaquers finishing sauce. Don't have that and really want to try it out as I have read about 100 posts on how good it is. I was thinking of making up some seasoning to throw in there but any advice would be helpful. Thanks again!

Richard

 

[smokinhusker]

Hello Richard and welcome to SMF! I started smoking the same way you are...on my gas grill! Yep you are just about to pork heaven.

Would you mind updating your profile with a location? It makes it easier when answering questions to know where you are at.

Here's a couple links I found for Cajun Seasoning you can make at home

20 oz box free flowing salt (Morton')

1 1/2 oz box ground black pepper

2 oz bottle ground red pepper

1 oz bottle pure garlic powder

1 oz bottle chili powder

He says to "mix well and use like salt. When it's salty enough, it's seasoned to perfection. Use generously on everything except when the recipes in his book call for something else. If too peppery for children, add more salt to mixture, then season to taste."

I understand that Mr. Chachere has passed on but his book has been a really great help to me... especially for seafood. Anyway, hope his recipe is helpful.

Pasted from <http://www.smokingmeatforums.com/t/49566/tony-chacheres-famous-creole-seasoning> 

If your looking for a pre-made spice blend to use as a rub Emeril's Essence is a pretty good buy. Below is the recipe that I use and like on pork, chicken and beef. To make it more cajun I would up the cayenne and maybe add some chili powder. If it appeals to you just play around with it and make it your own. If either of these don't work for you, you can always find a spice blend that you like at the store then get the main ingredients off the labe and mix it to your own taste. That's how I got this recipe.

2 T. paprika
1 1/2 T. seasoning salt
2 T. garlic powder
1 1/2 T. black pepper, freshly ground
1 T. dried minced onion
1/2 T. cayenne pepper
1 T. dried leaf oregano
1 T. dried thyme

Post #3 from http://www.smokingmeatforums.com/t/50048/any-cajun-rubs

There are a few more here I believe.

 

[s2k9k]

Hi Richard! 

 [color= rgb(24, 24, 24)]to SMF!!! We're happy you found us! You've come to the right place, there's lot's of great people here who love to share and help each other out! Would you do us a favor and update your profile to include your location, Thanks![/color]

You might want to check out Jeff's Free 5 day E-course, it will teach you all the basics and a whole lot more: http://www.smoking-meat.com/smoking-basics-ecourse.html

 

[smokeydokey]

Smokin' Richard!

Welcome! I too am in the sweltarium known as Arizona. We have a few challenges that other don't right now, but as long as your not trying to smoke cheese in July, you'll be OK. I did a partial build on my smoker that has worked out pretty well. heres the link to it.

http://www.smokingmeatforums.com/t/123149/annexed-cold-smoke-box-for-my-master-forge#post_821780

You'll find this is a very friendly place and people are more than glad to share. happy smoking!

SmokeyDokey

 

[desertlites]

Howdy Richard, from another AZ boy. That finishing sauce is something else on your pulled pork,what I use and you can find in the stores is Tony Chachere's Creole seasoning. Welcome to the site and enjoy.

 

[jrod62]

Welcome to SMF :welcome1:

 

[scarbelly]

 Hello Richard and 

 to SMF - glad to have you here