Tony Chachere's Cajun Seasoning

Discussion in 'Pork' started by phinfan, Aug 31, 2007.

  1. phinfan

    phinfan Smoke Blower

    I am planning to do a couple of butts this weekend. I just read Jeff's post for the finishing sauce. A cajun seasoning is mentioned. I haven't looked yet, but do you think that seasoning is going to be available everywhere. If not , does anyone know of a suitable substitute?
     
  2. billyq

    billyq Smoking Fanatic

    TC's is usually available everywhere. If you cant find it, you can always use some of the rub you used on your butts. Emeril also has one. Hope this helps.
     
  3. phinfan

    phinfan Smoke Blower

    In his Carolina pulled pork sandwich recipe , he mentions over smoking the meat. If I am doing a butt, will I foil it or let it smoke the whole time, until the temp reaches 200.
     
  4. phinfan

    phinfan Smoke Blower

    I plan on using his rub, then the finishing sauce mentioned above.
     
  5. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member

  6. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    just some advice (been using that stuff fer more years & i hate it but a coonazz won't eat w/out it) use the low sodium if ya can find it- ya can get it in any walmart- green can or white. p.s. i'd rather use emeril's- same stuff but not as many smg's
     
  7. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    ican give ya a recipe to make the same stuff but less sodium & more natural.
     
  8. bilvo47

    bilvo47 Fire Starter

    tony's is great - but as someone said earlier, you have to watch the salt - it can get pretty overwhelming
     
  9. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member

    I prefer Zatarain's Creole Seasoning myself...but alas...it too has way too much salt!!...

    If the amount of salt is an issue...I'd suggest using only half as much salt as the Tony's recipe calls for...that is...if you wanna use the Tony's in the finishing sauce.

    Like Gypsy was saying though...try Emeril's!...


    Until later...
     
  10. devolutionist

    devolutionist Meat Mopper

    That's one of my favorites on chiicken, but haven't tried it on a pork butt yet - let us know how that turns out!
     
  11. flash

    flash Smoking Guru OTBS Member

    I can find his Cajun all over the place. Never have found any of his Creole though. Slap your Mama or Konriko are good also.
     
  12. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    I found the TC's creole but not the cajun. Is there a big difference between the 2?
     
  13. flagriller

    flagriller Smoking Fanatic OTBS Member

    Zattarins (sp?) is always a good one.
     
  14. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member

  15. phinfan

    phinfan Smoke Blower

    What about heat? Are any of these options to spicy. My wife can't tolerate too much heat. If so maybe you can suggest something else.

    thanks to all
     
  16. jts70

    jts70 Smoking Fanatic OTBS Member

    Gypsy ... come on with the recipe already!! [​IMG]
     
  17. bilvo47

    bilvo47 Fire Starter

    Tony's is pretty spicy - It's great on corn on the cob too!!
     
  18. drinkdosequis

    drinkdosequis Fire Starter SMF Premier Member

    Yeah Gypsy, I 'd like the recipe too.
     
  19. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    sorry- had to get the pit going. here's what i use.
    Cajun Spice Mix Recipe

    Ingredients
    1/4 pound kosher salt
    1/2 cup chili powder
    1/2 cup Spanish paprika
    2 Tbsp onion powder
    1/3 tsp cumin
    3/4 tsp cayenne pepper
    1-1/2 Tbsp dried thyme
    2 Tbsp coarsely ground black pepper
    2 Tbsp dried basil
    2 Tbsp dried oregano
    2 Tbsp ground coriander
    1/2 tsp white pepper
    Instructions
    Mix all ingredients together and place in a jar for storage. Store in a cool, dark place up to four months.
     
  20. flash

    flash Smoking Guru OTBS Member

    Have you told your wife she's a whuss [​IMG]
     

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