2
- My Forums
- Tiger Rant
- LSU Score Board
- LSU Recruiting
- SEC Rant
- SEC Score Board
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Acadiana Baws - learn me about ponce
Posted on 10/7/26 at 1:20 pm to Uncle JackD
Posted on 10/7/26 at 1:20 pm to Uncle JackD
Grew up in Point Blue, Weelo's was our central meat market. Miss their smoked ponce a good bit. I really only get them from Teet's or Pauls now.
Posted on 10/7/26 at 1:25 pm to Prosecuted Collins
quote:Do yourself and look up big poppa’s. Rock solid. I’ve left the area since 02 but my folks go home every few months and stock up.
really only get them from Teet's or Pauls now.
This post was edited on 10/7/26 at 1:26 pm
Posted on 10/7/26 at 1:51 pm to Uncle JackD
quote:
I’ve left the area since 02
where do you currently call home ?
I moved from Metairie to Lafayette in 1987 and was blown away by the variety of food offerings and Fesivals. The Acadiana (7 Parish area) is truly like no other place in the U.S. What makes me sad is the French speaking culture will be gone in another generation or two.
Posted on 10/7/26 at 2:44 pm to Prosecuted Collins
quote:
Weelo's
Best cracklins ever..
Posted on 10/7/26 at 5:41 pm to Got Blaze
quote:Lafayette. You’re right, it’s really tough to beat the food that Acadiana brings to the table.
where do you currently call home ?
Posted on 10/7/26 at 7:23 pm to DomincDecoco
LINK
I’ve never cooked it like this, but it looks ok. It looks easier than browning the roast and you have less chance of the skin splitting, which happens if the fires too high and it sticks. Many people cook sausage like this, by steaming.. It crisps the skin, but you have to flip it so one side isn’t soggy and one side is crisp. Personally, I don’t use onions and garlic. I like strictly the sausage flavor. And I like to have mustard greens and cornbread for sides.. I hope the link transfers.. This guy is VERY funny.
I’ve never cooked it like this, but it looks ok. It looks easier than browning the roast and you have less chance of the skin splitting, which happens if the fires too high and it sticks. Many people cook sausage like this, by steaming.. It crisps the skin, but you have to flip it so one side isn’t soggy and one side is crisp. Personally, I don’t use onions and garlic. I like strictly the sausage flavor. And I like to have mustard greens and cornbread for sides.. I hope the link transfers.. This guy is VERY funny.
This post was edited on 10/8/26 at 7:48 am
Posted on 10/8/26 at 8:40 am to DomincDecoco
Hebert's Specialty Meats in Maurice.
Posted on 10/8/26 at 3:09 pm to Got Blaze
quote:
Does LeJeune's still make them? Last time I was there, they told me they stopped
just called and they stopped making ponce
that sucks dog balls
Guess I'll have to make the trip to Mamou for my next store bought Ponce. With cooler weather on the horizon, I may even decide to make it myself and buy what I need from Kirk Martin Slaughterhouse. I have sausage recipes, grinder, and a smoker.
The Superette in Eunice has them, and they are also very good!
Posted on 10/25/26 at 6:32 pm to Doug_H
Big poppas ponce & Tasso roast 
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News