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Lafourche Parish Grillades Recipe
Posted on 3/27/18 at 7:30 am
Posted on 3/27/18 at 7:30 am
Anyone here has a recipe for grillades Lafourche parish style? I've heard to season the meat with Tony's and Moore's marinade and let sit overnight. Then grill next day. I've searched the board on the topic but what's the cut of meat primarily used? Round steak, pork, Boston Butte? If I go to Rouse's will the butcher cut it the way I need if I say "Grillades"?
3
Posted on 3/27/18 at 9:12 am to 9BREES9
If you live in Thibodaux just run over to the Lafourche Central Market under the HWY 90 overpass Saturday AM and get some from Ken Blanchard. He uses Boston Butt sliced 3/8" thick. You can also contact him on Facebook, often times he runs some pretty good specials. He has a couple different varieties of them, jalapeno, Hawaiian and regular.
Posted on 3/27/18 at 9:40 am to 9BREES9
Boston Butt, or if you're feeling fancy, pork loin. The loin version needs to be sliced very thin & grilled hot & fast.
Damn, now I want a grillade poboy. Or maybe just a pile of hot grillades and a cold beer.
Damn, now I want a grillade poboy. Or maybe just a pile of hot grillades and a cold beer.
Posted on 3/27/18 at 10:55 am to hungryone
Thank you both! Yeah, too bad there isn't a fair soon to grab a plate full 
Posted on 3/27/18 at 11:47 am to 9BREES9
I think there's one in the recipe collection that uses mustard.
ETA: Actually there are 2.
ETA: Actually there are 2.
This post was edited on 3/27/18 at 6:09 pm
Posted on 3/27/18 at 12:42 pm to CHEDBALLZ
My relatives from dtb get boston butt sliced thin, and marinade it simply in italian dressing overnight. Then cook on the grill. Nothing fancy, but we tear it up.
This post was edited on 3/27/18 at 12:43 pm
Posted on 3/27/18 at 2:15 pm to CHEDBALLZ
quote:
get some from Ken Blanchard.
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