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Started By
Message
What are you smoking / cooking outside on this glorious day?
Posted on 2/7/15 at 3:21 pm
Posted on 2/7/15 at 3:21 pm
Smoking pork and ribs with a side of yard bird. Beautiful day for cold beer, good tunes, and smoked meat!
9
Posted on 2/7/15 at 3:25 pm to fatboydave
Two pork tuts will go. On in a few hours. 
Posted on 2/7/15 at 3:32 pm to fatboydave
Going to throw some steaks on the grill in a while. Too nice not to be cooking outside today
Posted on 2/7/15 at 4:08 pm to TigerDog83
Yep. Going to start da fire at 4:15.
Posted on 2/7/15 at 5:00 pm to OTIS2
Smoking a Rocky Patel 1990 and drinking some Ron Zacapa 23 yr rum. I did pick up some smoked boudin from Hackett's here in Lake Charles for dinner. Beautiful night out here on the front porch. About to put the lsu basketball game on the radio
Posted on 2/7/15 at 5:33 pm to SW2SCLA
We're going to be close to 60 tomorrow. Going to smoke a few racks of baby backs.
Posted on 2/7/15 at 5:54 pm to fatboydave
Burgers later
Posted on 2/7/15 at 6:02 pm to Coater
Lunch:
Chicken Wings (made buffalo sauce inside), Seafood Sausage (Crab, Shrimp, Crawfish), and Jalapeno Sausage Stuffed Mushrooms ... Peppered Bacon
Smoked Chicken for gumbo tonite
Chicken Wings (made buffalo sauce inside), Seafood Sausage (Crab, Shrimp, Crawfish), and Jalapeno Sausage Stuffed Mushrooms ... Peppered Bacon
Smoked Chicken for gumbo tonite
Posted on 2/7/15 at 6:27 pm to bossflossjr
Boss. You gonna have to spill the beans in that seafood sausage!
Posted on 2/7/15 at 6:37 pm to fatboydave
6 slabs of St Louis style ribs. Apple wood. Almost done. With homemade beans, guacamole, potato salad Anand salad.
Posted on 2/7/15 at 6:54 pm to fatboydave
quote:
Boss. You gonna have to spill the beans in that seafood sausage!
Man... I was stoked about it. Actually bought it at Bourques, I didnt make it.
I may not have cooked it long enough, but it wasnt as good as I had hopes for..... More like a seafood ettouffee n a casing. It would probably have been better had I cooked in the oven or smoked it on the side. Was honestly worried about the casing burst and having seafood all in my grill.
Posted on 2/7/15 at 7:50 pm to bossflossjr
Bourques
Where is this place?
Had this happen way too many times
Where is this place?
quote:
worried about the casing burst and having seafood all in my grill
Had this happen way too many times
Posted on 2/7/15 at 7:54 pm to fatboydave
Bourque's boudins da shitzzitcz!!!!
Posted on 2/7/15 at 8:04 pm to OTIS2
quote:
Bourque's boudins da shitzzitcz!!!!
He is right. Bourques beez my favorite boudin. Bourques Market is in Port Barre, LA
Posted on 2/7/15 at 8:21 pm to bossflossjr
I stop at Bourques every time we are heading home and go thru Port Barre
Posted on 2/7/15 at 8:26 pm to bossflossjr
quote:
it wasnt as good as I had hopes for
thats how my experiences always are with seafood replacing pork in stuff like sausage or boudin. It always sounds so damn good but I always end up wishing I had just bought the normal version.
Posted on 2/7/15 at 11:46 pm to fatboydave
9.5 lb pork shoulder. Got a late start this morning and didn't put it on until 10AM. Smoked it with pecan. Temp ranged from 205-235 degF. Took it off at 11PM (@ 192 degF). Letting it reabsorb as I type.
Posted on 2/8/15 at 9:02 am to AlwysATgr
Dem babybax
This post was edited on 2/8/15 at 9:03 am
Posted on 2/8/15 at 10:57 am to fatboydave
nothing today but, i have 6lbs of pork belly curing in the fridge for smoking next weekend.
Also have 2 duck breasts curing for smoking next weekend.
Lot's of bacon for opening weekend.
Also have 2 duck breasts curing for smoking next weekend.
Lot's of bacon for opening weekend.
Posted on 2/8/15 at 10:58 am to fatboydave
I'm grilling on my own for the first time today.
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