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Recent content by cajunsmoker
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That sounds good. I haven't done a fatty like that, but I did do a stuffed pork loin with crawfish, rice, and cajun trinity last year. Seasoned it with aundouille sausage seasoning and it came out real nice.
Merry Christmas to everyone
9 out of 10 here. Missed the charcoal ? I believe the question was flawed though since I don't think lump has coal in it but briquettes do (according to Kingsford.)
"I've heard several references to Tony Chachere's Creole Seasoning. Well it just so happens that Mr. Chachere has published a cookbook (Tony Chachere's Cajun Country Cookbook) copyright 1982. In his book right on page 3 he gives the recipe for his cajun seasoning:
20 oz box free flowing salt...
If I remember the Old Smoky electric smoker correctly, your problem is with the smoker. Seems like I remember another member having the same problem because the moisture doesn't escape the smoker and causes the rubs to drip off the meat.
Check your profile in UserCP. The reason the Louisiana people didn't come up is their information is entered on the "Location" line instead of the "State or Province" line. Also if City and State are entered on the Location line it will only pull you up if you search for both city and state.
Check your results. I did the search and it came up with some Louisiana folks missing. Oillogger, LiquidDirt and myself that I know for sure did not come up in the search I did.
You can do it with just wood. Just burn down in your firebox until you have a nice bed of coals. Damper back on your intake air to get the temps about where you want them and then preheat your wood for a short time on top of your firebox before adding to the coals so they don't sit and smolder...