Recent content by cowboycjn

may-hello from South Louisiana, me too.

Never heard of this before - but sure sounds worth trying.

Yep, a very good idea to make it easy for everyone. I saw how often the same information was being discussed over and over - this makes so much sense to put it out there all in one post that can be used as a refrence by so many. Great job - thanks!

Welcome my Northern friend.

Very good info and thanks for the writing time putting this together for all to see. Should be MANDATORY reading for all interested in doing their own thing. Thanks.

This past week-end me and 3 buds were drinking and grilling some sausage and steaks. Well any time a few coonies get together someone has to tell a few jokes and Boudreaux & Thibodaux always comes up. I tried to write it just as it was told. Boudreaux won a bass boat in a raffle drawing. He...

May shea, welcome from Bayou Lafourche. Glad you drop by to have a good time with us. WELCOME!

Welcome from South Louisiana. Used to visit Deer Park, channel area, and Chocolate Bayou lots of times when I was at Occidental. We had plants all over those areas. Take Care dude!

:onfire: Ahh - a good ole Texan has joined us, welcome from Louisiana here. Us Cajuns eat just about anything. Love Victoria, did some work there in mid 90's.

:welcome: WELCOME to the site,another southern gentleman.

As I said, every body has a different idea of what works for em. I sear to keep juices in so as when it starts to heat up under the foil, it sort of self cooks internally with the internal juices steaming insise the meat and bones. Then as the beer steams it adds heat and a slight pressure to...

Welcome from Louisiana. Lots and lots of information here -you could spend hours learing about peppers and the fixings of em in here. I have a good buddy from Moores Hill, Indiana. He and I have been knowing each other since Viet Nam (1968), he called me last month to touch bases. I visited...

Everyone has their way of doing it. You have lots of good info here from the post and yes YOU have to decide what you like best and experiment to find your way of doing it. I have a Char-broil three burner grill. After cleaning and trimming the ribs, I use a mix of brown sugar and spices...

Pretty neat trick there Prehensile, Looks like good stuff and I especially like the way you can add a lil or plenty heat from your jet fuel (puree) to the base to get the burn you desire. Man, gonna have to come back and visit this again when I am ready to make sauce. Thanks

Oh not meaning to yell AJ - but boy that hit a nerve. As stated in several post - cajun cooking does not use tomatoes while creole does. Just a thing, from below N.O. say around Chalmette to around the New Orleans/river region they do use tomatoes in gumbo as they also make a red Jambalaya...