Search @ TigerDroppings.com

Forum	Message
Food and Drink Board	re: What Woods Go Best with Smoking Brisket? - boucanierejohnsons on 6/14/13 at 12:17 pm Oak is what I use for beef and pork. Long smoke time achieved without the smoked flavor overpowering everything. If im smoking a Turkey ill throw in a bit of or cherry wood mixed with pecan. For Chicken apple mixed with pecan... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: What is a good first time thing to do in my smoker - boucanierejohnsons on 6/11/13 at 5:03 pm first use - season the smoker. I'd try smoked pork chops or boston butt. easy to do ahrd to screw up ... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: Has anyone here been to Brick and Spoon in Lafayette yet? - boucanierejohnsons on 6/6/13 at 2:27 pm Tiger, thanks for the kind words. i'll pass your message on to Lori. We have a small kitchen and it's pretty hard for us to add sides because our steam table is only four feet, but we will try to do that in the near future. If we do i will post it on our calendar which you can access from our web... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: Big Green egg VS ? - boucanierejohnsons on 6/5/13 at 4:27 pm thanks for the info. The exterior walls and roof is heavy gauge galvalume. And the porch is not enclosed. I do have a section that is not covered - after seeing this video that would probably be a good place to put the grill. ... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: Big Green egg VS ? - boucanierejohnsons on 6/5/13 at 3:28 pm It's actually a covered porch on the second floor. I have an architectural firm on the first floor so our main living area starts on the second floor. It has a solid aluminum deck. It's quite large 12' x 36'. I have access to grills and smokers at my restaurant, but I want something that I can u... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: Big Green egg VS ? - boucanierejohnsons on 6/5/13 at 1:58 pm oval makes sense. Giving the wife a hint that buying me yet another grill is a good idea for fathers day. Although, I have large smokers, a percy pit and two knock off pery pits. I will use this grill for my personnel use, mainly direct cooking.... Jump to Post in Topic - View Entire Topic
Food and Drink Board	Big Green egg VS ? - boucanierejohnsons on 6/5/13 at 1:43 pm Thinking about buying a BGE for my balcony. Is BGE the best game in town or is it worth it to consider another manufacturer of ceramic grills? ... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: Your BBQ grill may have more germs than a toilet seat - boucanierejohnsons on 5/25/13 at 12:01 pm JEEZ I use my pits every week. My Grill temp is still very high after grilling . I clean my pit immediately after i use it, and every good pit-master does. Maybe the Brits should worry more about their dental hygene instead of a good pit-masters grill... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: Has anyone here been to Brick and Spoon in Lafayette yet? - boucanierejohnsons on 5/21/13 at 1:32 pm skygod - rusted rooster has some healthy options - but I personally go for the fried chicken biscuit with the pepper jelly on top. that shiete is money... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: Where can I buy pork liver? (Making Boudin, pics added!) - boucanierejohnsons on 5/10/13 at 9:29 am Kirk Martin Slaughterhouse Eunice Superette Prejeans Wholesale (that is if you are in the Acadiana region) ... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: Lafayette: Jolie's or Charley G's? - boucanierejohnsons on 4/30/13 at 7:35 pm flip a coin... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: Lets discuss beef jerky..... - boucanierejohnsons on 4/9/13 at 5:05 pm Jerky sales for 25-30 bucks a pound because first you trim it, then you brine it for three days, hang it and smoke for 6 hours, take it off of the racks, and then package it. It take three pounds to make one pound and it's labor intensive. ... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: Where to buy pork belly - boucanierejohnsons on 4/4/13 at 11:51 pm kirk martin should have it. If no luck let me know. I'm picking up a case at prejean wholesale tomorrow... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: Best Donuts you have ever had - boucanierejohnsons on 3/9/13 at 11:53 am My Great Grand-ma made the best do-nuts ever - real heavy and dense. Damn they were good... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: What happened to Five Guys Burgers in lafayette? - boucanierejohnsons on 3/1/13 at 4:19 pm polizei11 - One - that's the contractors and owners job, and two I think the colors are cool, but to each his own... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: Has anyone ever put hummus on a hot dog? - boucanierejohnsons on 2/28/13 at 1:33 pm its good on fries - freetown fries has an item on their menu with it on their fries. I think texture wise it might be a little awkward, just because of the processed nature of the meat, but let us know.... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: What happened to Five Guys Burgers in lafayette? - boucanierejohnsons on 2/28/13 at 1:26 pm I work for the Architect that drew plans for the shell space. Build out is a different entity and from my knowledge build out of restaurant will start soon. ... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: Lunch recs for the Lafayette Crowley area? - boucanierejohnsons on 2/19/13 at 9:54 pm dang, that was me. I was on my way back to my real job across the street. I'm a general contractor and work for an architect. Give me a shout out when you're in town again ... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: Lunch recs for the Lafayette Crowley area? - boucanierejohnsons on 2/19/13 at 3:25 pm yeah, always an open invitation if i'm around, and since no one else can seem to grasp the concept of pit grilling the chicken i'm almost always there on Saturdays. FYI we are closed on Sundays and Mondays ... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: Lunch recs for the Lafayette Crowley area? - boucanierejohnsons on 2/19/13 at 1:05 pm Jake, if you come to Johnson's ask for me (Greg) and i'll take you on a tour to see the smokers in the back of the restaurant if you're interested. cheers ... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: Making beef jerky. - boucanierejohnsons on 1/26/13 at 12:33 am brine for two days with preferred seasonings and curing salt (follow directions), hot smoke for 5-6 hours @ 150-175 ... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: Cochon closing in Lafayette - boucanierejohnsons on 1/26/13 at 12:20 am I met Donald a couple of times. He seemed really nice. I went to the restaurant at least three to four times and each time my dish was executed with great care. I am sad to see that they couldn't make a go of it, but that's a big note to pay every month and there are so many choices in that neck... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: Best plate lunch place in Lafayette - boucanierejohnsons on 1/22/13 at 4:56 pm yellowfin, i dont go on the site to prop us up, but i would like to comment on your post. It sounds like you got a 2 rib plate lunch which is (2) 1/3-1/2 lb of boneless smoked ribs that we hand cut, and smoked for 6 hours, choice of boudin link or jambalaya, and two sides (one rib plate lunch is 8.... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: Smoking some pastrami (Here are the pics) - boucanierejohnsons on 1/1/13 at 11:06 pm Thanks Dr - still not up on how give links as I don't post that often. ... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: Smoking some pastrami (Here are the pics) - boucanierejohnsons on 1/1/13 at 6:05 pm Here is a link of a pic of the last batch I smoked C:\Users\greg\Dropbox\Public\JOHNSONS BOUCANIERE EPK\JOHNSONS FOOD IMAGES... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: Smoking some pastrami (Here are the pics) - boucanierejohnsons on 1/1/13 at 5:57 pm I like using the brisket flat, trimming away some of the fat. If you like more fat content then you can use the whole brisket - but you should trim off the "hard fat" if you use the whole brisket because the brine and smoke won't penetrate through it. ... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: Smoking some pastrami (Here are the pics) - boucanierejohnsons on 1/1/13 at 5:45 pm You should brine yourself. You can buy pickeling brine, but there are good recipes out there and it will make for a better product. ... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: Smoking some pastrami (Here are the pics) - boucanierejohnsons on 1/1/13 at 10:55 am Yes, Pastrami is basically smoked corned beef. You Brine the brisket for 6-8 days depending on thickness, rinse well, apply rub and smoke. I personally prefer pastrami to corned beef. Once you make it you will never buy that crap at the super markets. ... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: Smoking some pastrami (Here are the pics) - boucanierejohnsons on 1/1/13 at 10:03 am nothing better than home made pastrami. Dan, now I am hungry... Jump to Post in Topic - View Entire Topic
Food and Drink Board	re: smokers and dry rub. How to? - boucanierejohnsons on 12/28/12 at 9:51 pm There are a lot of good rub recipes out there. Take a look at a few and then modify to your taste. For ribs I prefer a sweeter rub than pork butts or brisket, so I use different rubs for different cuts. However, most rubs out there are very similar - just don't get crazy with weird seasonings tha... Jump to Post in Topic - View Entire Topic

Search Results

Page: [1] 2 3 4 5 >>