Old Newbe From Lafayette, La

Discussion in 'Roll Call' started by yankee2cajn, Mar 24, 2010.

  1. yankee2cajn

    yankee2cajn Newbie

    I joined a while back ago but have not been a regular to the thread. My wife opened up a Restaurant based on her fathers Meat market and grocery store that opened in 1937 and closed in 2005. We smoke our own sausages, Tassos, Beef Jerky, Pulled Pork , Chickens and Brisket. Thanks to your bacon thread I am dry curing my first batch of bacon. Hope to post my first Q-view after the curing process is over. Lots of great information in this site.
  2. treegje

    treegje Master of the Pit

    Welcome back Greg
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    First off welcome back there greg. You know what this place has to offer so I'm really glad that all the good folks from here could help you on your sausage making adventures. So I'll also be awaiting the Qview. So keep on smokin
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member


    [font=&quot]Welcome to SMF, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.[/font]

    [font=&quot]For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.[/font]
    [font=&quot]Click Here it's "FREE" ... 5 Day eCourse [/font]

    [font=&quot]I Would Highly Suggest Reading these posts on Food Safety by bbally. [/font]

    [font=&quot]This thread will tell you basically everything you need to know and the man explaining it is[/font]
    [font=&quot]both a ServSafe Instructor and a HACCP Instructor.[/font]


    [font=&quot]Here you can get the 2009 USDA Food Safety Guide from his site.[/font]

    [font=&quot]How to post Qview to Forum:[/font]

    [font=&quot]When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...[/font]

    [font=&quot]Everyone here enjoys seeing the Qview so be sure to post plenty of pics...[/font]

    [font=&quot]Large ones that us old people with bad eyes can see.[/font]


    [font=&quot]For Step By Step Instructions On Posting Qview Check Out This Tutorial[/font]

  5. Welcome back Greg, glad to see another Cajun added to the roster. What's the name of the store, I'de like to come check it out.
  6. Hey Greg,

    Greetings from Thibodaux.

    What type of restaurant did you open? I travel to Lafayette about once a month. Would like to stop by and try some of the meats you mentioned in your post.
  7. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Hey greg,
    Same here ,Whats the name and where is it. We will drive to laffayette
    Just to eat lunch on a nice sunday.
    I drive to scott just to get andoullie at best stop.
  8. yankee2cajn

    yankee2cajn Newbie

    Thanks all for your welcome backs. The name of the restaurant is Johnson's Boucaniere (french for smokehouse). The address is 1111 St. John Street. Lafayette, La 70501. Here is a couple of links; www.myspace.com/johnsonsboucaniere and www.facebook.com/johnsonsboucaniere

    Come by and i'll show you my set-up. I have 3 smoking chambers for sausage, tasso, bacon, etc and a manuel spinning (cooks so even that it did not need to spin while cooking, plus a motor is just something that will need to be fixed down the road; right?) rotiserie for our ribs, chicken, pork and briskets. Also i have a 2 percy grills.
  9. chef jeff tx

    chef jeff tx Smoking Fanatic

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  10. etcher1

    etcher1 Master of the Pit

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