Recent content by nolasmoker

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  1. nolasmoker

    Lamb heart (heart of child for Halloween)

    Those hearts look freaking awesome! I never had smoked hearts before (nor cooked lamb hearts for that matter). I usually thinly slice the hearts (beef), dusted them in alittle flour and served them in a meuniere sauce. Next time i get my hands on some (expecially lamb) I'll hit them on the smoker
  2. nolasmoker

    Gumbo Time!!!

    I did the same thing (with the dungeness crab and shrimp) when I lived in the Northwest for a block party. It was a big hit. Next time I go up there to visit (my wife grew up around the Seattle area) I might throw in some geoduck at the end along with the dungeness crab and shrimp (what...
  3. nolasmoker

    Gumbo Time!!!

    Thats a great question about "what is cajun and what is creole". And yes... there is a difference. Acadians or "Cajuns" are actually descendent's of French Canadians who settled in the Maritime Provinces (Nova Scotia, New Brunswick, etc...) until the British rule had to leave their "new home"...
  4. nolasmoker

    Gumbo Time!!!

    It was raining the other day so my chicken smoke was out of the question. Instead I decided to make some chicken and andoulle gumbo! It came out great as always. Here's some pictures and a quick step by step. What you need is... creole seasoning salt and pepper 1 fryer chicken 1 pound of...
  5. nolasmoker

    My First Pulled Pork Butt

    very nice!
  6. nolasmoker

    Too much for da lang

    nice! everything looks great! I'll be over in about 4 hours right?
  7. nolasmoker

    Buckboard wrapped scallop thread for VegansBEWARE

    that has to be the absolute best looking scallops I've ever seen!
  8. nolasmoker

    I have some Q-view of the Pork Shoulder...

    I had cold slaw, a vinegar sauce (thanks SoFlaQuer), a ketchup based sauce, potato salad, smoked brats (not homemade... but smoked home of course), lots of beer, and wine. we also had chips, apples and fresh vegi's to keep everyone happy while food was cooking.
  9. nolasmoker

    I have some Q-view of the Pork Shoulder...

    Roger that! I think i'm going to smoke a chicken next. I'll make sure to q-view the whole process. Thanks again for all the input and information on making a successful smoke! -Justin
  10. nolasmoker

    I have some Q-view of the Pork Shoulder...

    Thanks!... Everyone enjoyed it!
  11. nolasmoker

    I have some Q-view of the Pork Shoulder...

    I have all the beginning of the fun. By the time It was done the batteries died! (not like I didn't have time to charge it huh?... started at 8am finished around 7pm) I took it the fridge after I let the rub set overnight This is how I usually set the smoke on my grill The starting internal...
  12. nolasmoker

    May 13th... HAPPY BIRTHDAY!

    I think the shoulder is coming out great! its at around 128F and pretty much stuck there sence a bit ago... it seems to have plateaued more than once. Its such a hot day out here in New Orleans, so I have to be in and out. I can't watch it the whole time (or I'll be a piece of charcoal myself)...
  13. nolasmoker

    Burn Barrel for "True" Wood Smoking!

    Where can i order a 50 gallon drum? (i can get them easy from working in the oil industry but i never know what was in them)
  14. nolasmoker

    New to Forum

    Welcome! I'm new as well! This is a great place to be. Everyone has been great on here (with tips, methods, etc...) and I've only been on one day! Happy smoking!
  15. nolasmoker

    May 13th... HAPPY BIRTHDAY!

    I will!!! have some good friends coming over for some good food, drinks and fun!
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