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  1. dogboa

    Vertical ABTs

    I like to use whole japs and my ABT rack. These were stuffed with homemade, fresh Mexican chorizo and Oaxaca cheese. They were done in my BGE using cherry chunks for smoke.
  2. dogboa

    New Toy and My First Hatch Chilis!

    This was my first experience using the rotisserie basket and roasting chilis in it. There was a learning curve as with most new equipment. I started out with a 2 zone fire, using charcoal baskets on each side of the rotisserie. I fired one chimney of charcoal and divided it between the 2...
  3. dogboa

    Speck

    In several years of searching locally for guanciale, we decided to make our own. We saw that a producer of heritage pork vended at a local farmer's market on weekends. We special ordered some Berkshire hog jowl and picked it up at the market. Being our first time going to the market, we didn't...
    • dogboa
    • Thread
    • Replies: 1
    • Forum: Pork
  4. dogboa

    Shwarma

    A couple weeks ago we did a lamb Shwarma on the rotisserie. We had Gyro style sandwiches on cumin flat bread with tzatziki.
    • dogboa
    • Thread
    • Replies: 6
    • Forum: Lamb
  5. dogboa

    First Fatty

    I decided to make my first fatty. It is Jimmy Deans original bulk sausage, filled with homemade, bulk andouille sausage (unsmoked), homemade boudin, Cajun "Trinity" (sauteed and cooled) and cojita cheese. I have dubbed it the "Cajun Hog Log".
  6. dogboa

    Cajun Country Boil

    A couple times a year, when crawfish are in season, I order a 40# sack from my supplier in LA. We do a traditional boil. Drink Abita beer, pick crab and crawfish. The boil water is seasoned with my suppliers secret spice mix, liquid boil concentrate, bags of Zatarain's crab boil spice, lemon...
  7. dogboa

    Crab and Shrimp Gumbo

    I was looking to use some tasso in a gumbo. This was my choice. The finished roux The trinity (green bell pepper, celery and onion) The chopped tasso and spices The blue crab and royal red shrimp Time to eat the gumbo! This is rustic Cajun comfort food. Grab an Abita Amber, or...
  8. dogboa

    Howdy from SE Florida

    I've been browsing this morning and decided to join. My main interest is curing meat as I already do my share of smoking and grilling. I'm an advocate of wood and hardwood charcoal for both. Gas I reserve for the jet cooker for crawfish boils, steaming crabs and getting CI pans screaming...
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