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5150Derek
| Favorite team: | |
| Location: | |
| Biography: | |
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| Occupation: | |
| Number of Posts: | 21 |
| Registered on: | 5/29/2018 |
| Online Status: | Not Online |
Recent Posts
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1
re: Your must eats in Chicago, new York and Boston.
Posted by 5150Derek on 5/24/22 at 4:20 pm to AbitaFan08
We had no complaints, but theb again maybe they had a good night when we went.
re: Your must eats in Chicago, new York and Boston.
Posted by 5150Derek on 5/24/22 at 3:53 pm to AbitaFan08
Really man, we went In March from a recommendation from my buddy who's the chef at Meribo and really enjoyed the food and cocktails.
Ninos
Elizas
Proverbial wine bistro
Elizas
Proverbial wine bistro
Boston-
Mamma Maria
The Salty Pig
Toro
Mamma Maria
The Salty Pig
Toro
re: Gonzales Jambalaya Festival
Posted by 5150Derek on 5/24/22 at 9:29 am to whatchamacallit
To be honest the Jambalaya at the festival isn't what you'd expect. In the competition it's cooked a certain way with whole hen and most people don't really care for it.
I will make a in house boudin. Liver I do around a pound to pound and a half per 5 pounds of meat, rice to meat I'd say is 40/60 blend. I typically like mine with some backend heat. Pretty liberal on the black pepper and red pepper for sure.
I also do a New Orleans BBQ shrimp boudin and crawfish boil crawfish boudin.
I also do a New Orleans BBQ shrimp boudin and crawfish boil crawfish boudin.
We look to be open sometime in August. Right now I use a Rectec BFG. My new smoker is made by Cookshack. I also will be investing in either a Boathouse smoker or pit from Primitive pits. I will eventually hold a smoking class or some sausage making classes once we get more established. Man kinda like the post above with beer, I like to push boundaries, if the concept works great. If it doesn't back to the drawing board. I have a bunch of ideas in my notebook. I get inspired over different cuisines and how to make it into sausage. A few ideas coming up Cuban sandwich sausage, and a bacon pancake sausage.
re: The Meatatory in Ascension Parish
Posted by 5150Derek on 5/23/22 at 11:46 am to KosmoCramer
I very much appreciate that. Looking forward too serving the community and pushing some boundaries on some interesting concepts.
The name is basically Meat Labatory in one. I was looking for a fun unique name and this is what me and my wife came up with. We hope to be open before the start of football season. Like mentioned above we will do tons of in-house sausages, jerky, bacon, charcuterie meats. We will also carry a few lines of wagyu beef along with specialty cuts. Free range chicken and Compart Duroc pork products. We will look to also start a dry aging program along with a charcuterie night once we open.
Gilla will have its grand opening the 26th. Open at 11AM!
re: New Parish release, not sure we are talking moist and stripper poles
Posted by 5150Derek on 6/20/19 at 1:32 pm to BrohemAlem11
Gilla is on 1.5 BBl system for now. We will be increasing to a 7bbl shortly after opening if plans go well.
He knows my number.
re: Gilla Brewing Company Information
Posted by 5150Derek on 4/19/19 at 2:28 pm to LoneStarRanger
We will do a wide assortment of beers. We will stick to the trendy beers, but will also do some true to style English and German beers.
re: Gilla Brewing Company Information
Posted by 5150Derek on 4/19/19 at 9:36 am to SLafourche07
Small homebrew batch on one of the owners personal equipment. We arent allowed to use the main equipment for the brewery.
Unfortunately we cannot sell any beer until we open. Right now we arent even supposed to brew until we get our ttb license approved.
re: Gilla Brewing Company Information
Posted by 5150Derek on 4/19/19 at 8:07 am to USEyourCURDS
Unfortunately once we open we will not have 4 packs or any distribution. We will be small batch based and offer 16oz mini crowlers to go.
re: Gilla Brewing Company Information
Posted by 5150Derek on 4/19/19 at 8:05 am to Noproblemicantsolve
That's the goal, to be open for LSU opening day. Fingers crossed.
Takes time buddy, loads of red tape.
This is Derek one of the owners. First we are stoked you enjoyed the beer @ Zapps. We look to try to open in September of this year. We will be located at 13025 hwy 44, Gonzales La 70737. The Dig article was a huge suprise to us. Thanks for inquiring about us, cheers!
We are made up of 3 guys. Right now we just purchased a 1bbl pilot system for my garage to start tinkering with. We will be putting beer in many upcoming festivals. We also will have sampling days at my garage when we release beers to get feedback on. If all goes well we will have a nano brewery in Ascension by mid 2019. Still trying to lock a few things down with the finances, but things look promising.
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