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Posted on 1/7/19 at 10:08 pm to Rbech108
How about poultry bbq seasoning?
Slaw recipe?
Slaw recipe?
Posted on 1/7/19 at 10:11 pm to NOLATiger71
quote:
How about poultry bbq seasoning?
Chef Pauls poultry magic! Found when I worked at KPauls works AWESOME. Chef P knew spice!
Ill look for slaw
This post was edited on 1/7/19 at 10:12 pm
Posted on 1/7/19 at 10:13 pm to Rbech108
Thanks Chef Rob, freakin hungry now for bbq.
Posted on 1/7/19 at 10:14 pm to NOLATiger71
quote:
Slaw recipe?
Slaw dressing we tossed this to order so the cabbage stayed crisp.
White sugar 2 cup
Hellman's mayo 3 cup
Buttermilk 1 1/2 cup
Lemon juice 1/4 cup
Steens cane syrup 2 tbsp
Steens cane vinegar 1/2 cup
Salt 1 tbsp
Black pepper 3/4 tbsp
Tabasco 1/2 tsp
Posted on 1/7/19 at 10:15 pm to NOLATiger71
quote:
Thanks Chef Rob, freakin hungry now for bbq.
ME TOO!!! lmao
Posted on 1/7/19 at 10:18 pm to Rbech108
9lb butt in a kamado from New Years. 
Posted on 1/7/19 at 10:20 pm to Rbech108
How much cabbage for that slaw recipe?
Posted on 1/7/19 at 10:20 pm to t00f
quote:
9lb butt in a kamado from New Years.
I like dat bark!
Posted on 1/7/19 at 10:22 pm to Rbech108
Thanks, it came out pretty damn good, I usually go 250 but did not have time and did 300 to it 195
Posted on 1/7/19 at 10:23 pm to NOLATiger71
quote:
How much cabbage for that slaw recipe?
2 oz for a handful of finely shredded cabbage. Taste for s n p at the end. Should have a nice fresh ground black pepper for that "fruity" essence that the fresh stuff brings.
Posted on 1/7/19 at 10:25 pm to t00f
quote:
Thanks, it came out pretty damn good, I usually go 250 but did not have time and did 300 to it 195
I always wanted to try one of those. Chef Justin at Bevi has one he plays with. We came up together as line cooks way back lol. Now we both smoke as a hobby.
Posted on 1/7/19 at 10:29 pm to Rbech108
Ceramic are awesome once you figure out the air flow per the temp you want, The combo of indirect heat and moisture works very well. I usually set it, put the thermometer on it and leave it alone. Butt, turkey, beef ribs, pork ribs.
Posted on 1/7/19 at 10:30 pm to Rbech108
C.R. Who is your go to for boudin? Also, sausage?
Posted on 1/7/19 at 10:34 pm to NOLATiger71
quote:
C.R. Who is your go-to for boudin? Also, sausage?
I used Manda's boudin from Restaurant Depot and smoked them in water for a few hours indirectly. I used the green label DD cajun smoked sausage.
Posted on 1/7/19 at 10:35 pm to NOLATiger71
quote:
C.R. Who is your go to for boudin? Also, sausage?
Best boudin in LA is at Billys in Scott, LA I did a lot of R&D lol
Posted on 1/7/19 at 10:48 pm to Rbech108
What’s your thoughts on brining the different meats before bbq them?
Posted on 1/7/19 at 10:57 pm to NOLATiger71
quote:
What’s your thoughts on brining the different meats before bbq them?
I always do it with poultry and lean porks
Posted on 1/7/19 at 10:57 pm to Rbech108
I hate chefs that call themselves "chef." Like a dentist who makes sure the bank teller calls him "doctor."
GTFO
GTFO
Posted on 1/7/19 at 10:58 pm to Rbech108
Thanks for your help and being open and honest!
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