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Posted on 12/29/16 at 10:01 am to dwr353
Do yourself a favor and order smoked sausage online from Teet's in Ville Platte. You'll never eat anything else.
Posted on 12/29/16 at 10:02 am to dwr353
Fresh sausage and eggs is a great breakfast
Posted on 12/29/16 at 10:06 am to LSUlefty
Not trying to high jack but while on the subject I have a question. Thoughts on opening a smoked meat/specialty meat market in Houma? Let's say id be selling Teets grade smoked products. I've got a good friend down there and we've been discussing the possibility of this.
Posted on 12/29/16 at 10:06 am to dwr353
They both have their place
Can't make a gumbo without smoked sausage
Can't make a (sausage) rice and gravy without fresh sausage
Personal preference, just to throw one on the grill and eat by itself I like smoked.
Can't make a gumbo without smoked sausage
Can't make a (sausage) rice and gravy without fresh sausage
Personal preference, just to throw one on the grill and eat by itself I like smoked.
Posted on 12/29/16 at 10:14 am to CptRusty
Don't like gumbo with smoked sausage.
Fresh sausage and gravy is awesome.
Any sausage on a pit is good.
Fresh sausage and gravy is awesome.
Any sausage on a pit is good.
Posted on 12/29/16 at 10:16 am to Hold That Tiger 10
quote:Damn son. I couldnt imagine the grease bomb of making gumbo with fresh sausage.
Don't like gumbo with smoked sausage.
Posted on 12/29/16 at 10:22 am to dwr353
Both
Posted on 12/29/16 at 10:25 am to Hold That Tiger 10
quote:
Don't like gumbo with smoked sausage.
where are you from?
I don't think I've ever had a gumbo that didn't have smoked sausage or andouille (which is the same thing)
quote:
Damn son. I couldnt imagine the grease bomb of making gumbo with fresh sausage.
I put both in my gumbo, you have to skim the grease but it's not a big deal
Posted on 12/29/16 at 10:27 am to CptRusty
quote:I have just never even thought of the possibility of using fresh sausage in gumbo. I honestly thought that would be as foreign as putting broccoli in it
I put both in my gumbo, you have to skim the grease but it's not a big deal
Posted on 12/29/16 at 10:34 am to LSU316
quote:
Depends on the dish.
This is pretty much the bottom line.
Personally for jambalaya, it's smoked sausage.
For pastalaya, fresh sausage or smoked sausage.
On the grill, fresh sausage or smoked sausage (though I personally prefer smoked a little when grilling)
With beans and rice, fresh sausage.
With gumbo, smoked sausage and andouille.
Posted on 12/29/16 at 10:44 am to dwr353
2 pages and no one has mentioned Food Board? Y'all are slipping! Lol
Posted on 12/29/16 at 10:45 am to JJBTiger2012
quote:
Thoughts on opening a smoked meat/specialty meat market in Houma?
The thing about it is you have to have the market. People have to know what to do with what you sell. That's why there are so many shops that do well in the Acadiana area. Does Houma have the market for the smoked meat scene?
quote:
Let's say id be selling Teets grade smoked products
Unless you or him have actual real time meat market experience in sourcing the meat, making the sausage (getting seasonings right, etc) and smoking it yourself, you won't be doing that level of quality without tons of time, trial and error.
Not trying to poopoo your idea, but there are several things to cross off your list before you give this a shot.
Posted on 12/29/16 at 10:57 am to Hold That Tiger 10
quote:Found the Disney representative.
Don't like gumbo with smoked sausage.
Posted on 12/29/16 at 11:20 am to dwr353
Fresh: Nunus
Smoked: Teets
There simply is no other correct answer.
Smoked: Teets
There simply is no other correct answer.
Posted on 12/29/16 at 11:26 am to ShoeBang
ShoeBang, thanks for the reply. The guys that I do know in Houma can't get enough of it. They make a lot of jambalayas and gravy is with what's available which is savoys. That to be is not even sausage. Lol. Any who, I've sent them loads of smoked pounce, Tasso, and smoked hocks with instructions on how to cook it. They're hooked like crack heads! Oh and I've been smoking meet since I was old enough to walk, literally. I'm half Fontenot and if you've ever met an ole coonass from Ville Platte, you'd figure out pretty quickly that smoked meat is made not bought. I buy from time to time when I'm out of my own stock but my grandparents would have never lol
Oh and I've been smoking meet since I was old enough to walk, literally. I'm half Fontenot and if you've ever met an ole coonass from Ville Platte, you'd figure out pretty quickly that smoked meat is made not bought. I buy from time to time when I'm out of my own stock but my grandparents would have never lolPosted on 12/29/16 at 11:36 am to JJBTiger2012
quote:
I'm half Fontenot
Same here. My mom is a Fontenot from Ville Platte ( I can say that and maintain anonymity since everyone from VP is part Fontenot). I worked in a meat market for 4 years. I can and have made all the hits (ponce, sausage, boudin, hog head cheese) at home myself.
Sounds like you know a thing or two about a thing or two so I'll not question your knowledge. If there's a market for it and you have a solid business plan, why not go for it.
Posted on 12/29/16 at 11:43 am to JJBTiger2012
Give it a shot. The commercial stuff is just glorified spicy wieners for the most part. Local stores in Evangeline and St Landry get it right. The more boucanne the better. As a sideline, Jack Millers or Pig Stand?
This post was edited on 12/29/16 at 11:45 am
Posted on 12/29/16 at 11:47 am to dwr353
quote:
As a sideline, Jack Millers or Pig Stand?
If you have to ask, you got it wrong. Jack Millers all day.
Posted on 12/29/16 at 11:55 am to ShoeBang
quote:shite, everyone from Eunice to Vile Plate is part Fontenot.
I can say that and maintain anonymity since everyone from VP is part Fontenot
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