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Posted on 2/23/23 at 6:21 am to GeauxTigers0107
quote:
If you can do burnt ends properly, your guests would probably love that way more than any other app can you come up with. Pork belly burnt ends are a great app as well.
This…..I brought a pan of bacon burnt ends to a crawfish boil Sunday and they were wiped out in no time.
Posted on 2/23/23 at 7:55 am to Whatafrekinchessiebr
quote:
I brought a pan of bacon burnt ends to a crawfish boil
Please consider this a lifetime invite to my crawfish boils. Thank you.
Posted on 2/23/23 at 7:57 am to CrawfishElvis
quote:
1lb boudin, 1 block cream cheese, 1 8 oz sour cream, 2 cups shredded pepperjack.
Take casing off boudin and mix all ingredients. Put on smoker at 225-250 for around 2 hours. Serve with crackers (we prefer ritz)
This one looks interesting and I would like to give it a go...question though. How do you "put it on smoker"? In a pan, on foil, form a roll or loaf?
TIA
Posted on 2/23/23 at 1:53 pm to Tiger328
A smoked seasoned bologna chub. So simple & low effort but it's usually gone within an hour.
Posted on 2/23/23 at 4:45 pm to Tiger328
Seasoned 150 chicken wings with meat church all purpose rub. Glazed them on the smoker with Cajun BBQ wing sauce from creativecajuncooking. Were gone within minutes. Came out damn good for first time trying both rub and sauce.
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