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re: Thanks ye mighty Cajuns!
Posted on 4/25/13 at 9:15 am to hungryone
Posted on 4/25/13 at 9:15 am to hungryone
man, some great ideas. i spelled crayfish as a joke cause that is what is said up here, but yes I will put crawfish. we serve breakfast biscuits, BBQ and other lunch items, dinner we serve full menu. One thing cool is the Lobster is awesome and we make a mean (what they call up here) grinder.
if I do go with the cajun ribeye i will most certainly use live and sell those suckers too. it will blow these yanks minds.
no i am not cajun but i grew up (till (23) in baton rouge, in the shadows of tiger stadium.
so, everyone thanks so much and wish us good business this weekend so i can pay for all these great ideas. i really do appreciate it and you guys rock.
if I do go with the cajun ribeye i will most certainly use live and sell those suckers too. it will blow these yanks minds.
no i am not cajun but i grew up (till (23) in baton rouge, in the shadows of tiger stadium.
so, everyone thanks so much and wish us good business this weekend so i can pay for all these great ideas. i really do appreciate it and you guys rock.
1
Posted on 4/25/13 at 12:12 pm to The Woodpecker
You are seriously setting yourself up for a loss with the crawfish thing especially where you're located if hungryone is accurate. Having live crawfish shipped is very expensive. To make money, you're going to have to charge a fortune.
Frozen tails work fine. I don't know what CIT is talking about. Maybe he's talking about frozen whole crawfish, but either way, it's not going to be cheap.
Stadium Rat gave you the jambalaya calulator. If you want to start incorporating some Louisiana foods, start there. You can use your own smoked meats for a chicken and pork/sausage jambalaya. Much less risk and no shipping required. You could make a mean gumbo with your own smoked meats as well.
If you want to try something new, start with a local product like the lobster. Not my thing, but many folks down here boil them like crawfish in crab boil. Give that a try or do it and use the meat in your grinder or a lobster roll. Hell, smoke a few and see how that works. Use the smoked lobster meat in something. Throw it in the jambalaya if you want. Make a smoked lobster bisque out of it.
Frozen tails work fine. I don't know what CIT is talking about. Maybe he's talking about frozen whole crawfish, but either way, it's not going to be cheap.
Stadium Rat gave you the jambalaya calulator. If you want to start incorporating some Louisiana foods, start there. You can use your own smoked meats for a chicken and pork/sausage jambalaya. Much less risk and no shipping required. You could make a mean gumbo with your own smoked meats as well.
If you want to try something new, start with a local product like the lobster. Not my thing, but many folks down here boil them like crawfish in crab boil. Give that a try or do it and use the meat in your grinder or a lobster roll. Hell, smoke a few and see how that works. Use the smoked lobster meat in something. Throw it in the jambalaya if you want. Make a smoked lobster bisque out of it.
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