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UDS build and eventually some cooking


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#101 Rajun Gardener

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Posted 16 July 2018 - 01:05 PM

You'll be surprised how many Cajun products you can find around the country. Back in the early 90's I could buy roux in Va & NC.

 

Here's a list I made from the best boudin in the country, I'm surprised there's that many places that make it. This list came from http://boudinlink.co...in-by-location/ They rank boudin.

 

AZ Phoenix

 Baby Kay’s Cajun Kitchen B+   

AZ Phoenix

 Schreiner’s Sausages A-     

CA Alto Palo

NOLA Alto Palo C

CA Angeles Los

 Jody Maroni’s Sausage Kingdom B-   

CA Berkley

 Taylor’s Sausage @ Angeline’s Louisiana Kitchen A  

CA Francisco San

  Boxing Room (Boudin Ball) C+   

CA San Fransisco

 Range Bros from Prather Ranch Meat Co A

DC Washington

C  Acadiana (restaurant) C/A    

DC Washington

C  Acadiana – Shrimp “Boudin ” (super tasty)

FL Pensacola

 Cajun Specialty Meats A-    

ID Boise

 Chef Roland’s Cajun Cuisine B   

OR Portland

 Acadia : New Orleans Bistro B+  

PA PHILADELPHIA

 D’Angelo Brothers C     

TX Arthur Port

 Nick’s Grocery B-     

TX Arthur Port

 Judice’s Franch Market B+    

TX Arthur Port

 Boudain Hut B-     

TX Beaumont

 Beaumont Boudin Company  C    

TX Beaumont

 DJ’s Jalapeno Boudain  B+    

TX Galveston

 Leo’s Cajun Corner C    

TX HEB

(store brand) - TEXAS C     

TX Houston

Holmes Smokehouse  C

TX Houston

 Boogie’s BBQ A-     

TX Houston

 Burt’s Meat Market B    

TX Houston

 Burt’s Meat Market – BEEF BOUDAIN B 

WA Seattle

 Uli’s Famous Sausage ??    

WI Washington Port

 Bernie’s Fine Meats C-    

 


Edited by Rajun Gardener, 16 July 2018 - 01:06 PM.


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#102 Rajun Gardener

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Posted 29 September 2018 - 06:29 PM

I fired up big ugly again for a "brisket thing" I bought, the butcher butchered this thing to crap. I bought it a while back from the marked down box figuring I couldn't go wrong for the price. I think they must trim a whole brisket then cut it in half seasoned.

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This is a small roasting pan, it shrunk that much, I noticed the butcher cut 90% of the fat off the point and left it like a flap of meat. You can see the right side where I tasted a piece. I overcooked this thing, it's perfect for pulled beef.

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Cooked at 250F without smoke then in the pan with a cup of beef broth till it reached 205F.

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Smoke ring without smoke!!! Put it on the cooker cold from the fridge and BAM=it's there.

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Since the drum is fired up I added some pecan and I'm smoking some Ghost peppers to make salt!!!!!!

 

 

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#103 Rajun Gardener

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Posted 29 September 2018 - 09:31 PM

I went steak and cheese style with brisket sliders on yeast rolls. napa cabbage, shredded brisket, bells and onions in evoo

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CHEESE added and mayo n pickles on the bun

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Munch time

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#104 Rajun Gardener

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Posted 30 September 2018 - 11:40 AM

I finished the Smoked Ghost salt last night and it came out with a milder smoke flavor than I thought it would. I kept the peppers on the smoke for about 4 hours till they were actually dried out and started to roast a little.

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It has a good flavor but I won't know exactly till I cook with it vs just tasting it.

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#105 CDNmatt

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Posted 07 October 2018 - 07:15 PM

This has been a fantastic read...Great job rajun!!


CDNmatt - Year one newb chilli grower





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