re: Thanks ye mighty Cajuns!

thanks, again and please keep them coming. this board may have saved this business...
ps thanks for the site...helpful.

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thanks, again and please keep them coming. this board may have saved this business...

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i live in the heart of cajun country and i can tell you that the "cajun ribeye" is the biggest hit where i'm from. remember to spice up that etouffee.

re: fruitawoods- Looks great but maybe not enough wood for the money. This smoker could hold a cow and a pig and still have enough for a chicken in its belly button.
also i do want to do crawfish- who should i use in South LA to order frozen from, that would still be good when they get here. \
ps i love the cajun ribey idea.
we start red-beans and rice next monday.
Thanks you great people

yea, we just got the license to serve keg beer and wine outside. we are starting this when the weather gets nice. Beer is on me, so come and hang out.

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Fo you have a website with a menu?

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This was posted in his other thread (not by him). We think it's the same.

Try doing and advertising a weekly Jambalaya plate lunch. It is literally the cheapest meal you can make per plate and you can produce it in bulk. Due to the cast-iron pot, it stays hot off the fire for hours without reheating. You can scale up as necessary off of this recipe:

1 cup onion
1 cup of sausage and chopped pork roast
1 cup of rice
2 cups of water
*Leblanc's seasoning (or whatever you want) to taste.
cooking oil

Heat up the oil.
Brown your pork and sausage in the oil just long enough to get a slight sear on the outside of the pork.
Remove your meat and add your onions.
Brown the onions until they become nearly transparent. Be patient as this is the MOST important step and the easiest to screw up.
When onions are done, add your meat back and pour in your water.
Season your mixture to taste. Try to get it just a little too salty as the rice will absorb much of the salt.
Bring the water to a boil and then add your rice
Once the water is mostly gone and you can easily see the rice, put a lid on the pot and either reduce heat to a simmer or move your wood back to just coals under the pot.
Let simmer covered for 25 minutes.
Open, flip the rice over bringing the bottom rice to the top and serve.


This will make 4 medium servings or 3 large servings. Scale up as necessary

* Leblanc's I find is already perfectly portioned out so as to take the guessing out of

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Strong (best for strong flavored foods with lots of spice and/or sauce). Hickory, mesquite, oak, pecan, walnut, and whiskey barrel.

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I'll defer to the more experienced smokers here, but I had always considered pecan to be a milder wood (with hickory/mesquite on the other end of the spectrum).

Not sure if you're looking for a high volume wholesale source or a smaller retail source, but CajunGrocer.com can help you out. LINK /

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Maybe I'm in the minority, but the Cajun ribeye sounds awful to me.

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are you cajun?

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are you cajun?

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Nope. Lived in Lafayette for a long time growing up. I think putting etouffee on top of meat, fried catfish and the like is gross. I've tasted it and I think its a good way to ruin good etouffee and good fried catfish and good ribeye. Looks like someone dumped leftover etouffee over something to be thrown away. Nastrola.