B
BC Squared
Guest
Having a Fat Tuesday lunch at work and was asked to smoke some brisket. Anyone have a Cajun recipe to help me stay with the theme??
Use a crab boil brine.
H
Hilt
Guest
Yeah Bover!!!! A Justin Wilson reference.....lovin that!!!!
X
xdcx
Guest
this works really well with pork shoulder too.Use a crab boil brine.
Q-Dat
Babbling Farker
I say season it with your favorite creole seasoning, smoke it til you like the color, and then transfer to a foil pan with some chopped onion, celery, bell pepper, and garlic. Then continue to cook until its done.
Note: Creole seasonings such as Tony Chachere are great, but they are not rubs! They are SEASONED SALTS! So many times people accuse them of being way too salty. Thats because they try to use it as heavily as a rub. Put it on as if it were salt!
Note: Creole seasonings such as Tony Chachere are great, but they are not rubs! They are SEASONED SALTS! So many times people accuse them of being way too salty. Thats because they try to use it as heavily as a rub. Put it on as if it were salt!
landarc
somebody shut me the fark up.
Interesting idea, but, I was always lead to believe, by both food historians and local folks I knew who grew up in Louisiana, that there is no real BBQ tradition specific to Louisiana, that most of the folks BBQ like the neighnoring states that had stronger traditions. Such as Texas in the west and north, and southern, like Mississippi and Alabama. That the southern areas, being more heavily influence by French and West Indies cultures, tended towards other preparations. It would seem to me, if you want to prepare something, go with brisket and lean the rub towards a little more spice and herbs than normal.
Another thing you could do is smoke the brisket and pan it for the last few hours, going with some celery, onions and bell peppers in the pan to add that aromatic sense so common to Southern Louisiana cooking. If it was me, which it will be in a week, I would smoke a chuck roast or three and make it into a dish similar to grillades.
OOPS, simulpost with Q-Dat
Another thing you could do is smoke the brisket and pan it for the last few hours, going with some celery, onions and bell peppers in the pan to add that aromatic sense so common to Southern Louisiana cooking. If it was me, which it will be in a week, I would smoke a chuck roast or three and make it into a dish similar to grillades.
OOPS, simulpost with Q-Dat
jimmyjames
Well-known member
Love Chacheres! Use it on a lot of dishes... And definitely use it like salt rather than a rub.
TooSaucedToPork
is one Smokin' Farker
What I do:
Take 2 lbs Andouille and rip it out of its casing. Shred it
Saute it in 1/3 cup olive oil for about 2 minutes.
add chopped celery, onion, green pepper
saute another 5 min
strain olive oil
set aside sausage mixture
Brine Brisket in beef broth and 2-3 tablespoons crab boil overnight
Dust with Chef tony and smoke
slice french bread loaves
Slice up brisket
brush olive oil you made on bread
add a small amount of Andouille mixture to bread
pile on brisket
serve
Take 2 lbs Andouille and rip it out of its casing. Shred it
Saute it in 1/3 cup olive oil for about 2 minutes.
add chopped celery, onion, green pepper
saute another 5 min
strain olive oil
set aside sausage mixture
Brine Brisket in beef broth and 2-3 tablespoons crab boil overnight
Dust with Chef tony and smoke
slice french bread loaves
Slice up brisket
brush olive oil you made on bread
add a small amount of Andouille mixture to bread
pile on brisket
serve
SmokinOkie
is one Smokin' Farker
How about Blackened Brisket?
swamprb
somebody shut me the fark up.
I got a Justin Wilson Marinade & Basting sauce for Cajun Brisket recipe:
3 C dry Red wine
1C olive or peanut oil
2 TBS wine vinegar
2 tsp onyon powder
1 tsp garlic powder
3 tsp salt
3 TBS Poupon mustard
2 TBS prepared Horseradish
3 TBS lime juice
2 tsp cayenne
Mix, pour over meat & marinate overnight or several hours. Also use for baste.
The pics looked good, I garontee!
3 C dry Red wine
1C olive or peanut oil
2 TBS wine vinegar
2 tsp onyon powder
1 tsp garlic powder
3 tsp salt
3 TBS Poupon mustard
2 TBS prepared Horseradish
3 TBS lime juice
2 tsp cayenne
Mix, pour over meat & marinate overnight or several hours. Also use for baste.
The pics looked good, I garontee!
B
BC Squared
Guest
I knew could count on the Brethren, for good advice....and not so good humor!! LOL
eddieh70301
is one Smokin' Farker
Louisiana isn't known for BBQ therefore there is no "Cajun" way to smoke brisket. I would smoke it until the color is right then place in an alum pan with onions, bell peppers, celery and garlic. If you can get Abita Amber beer use that as the liquid in the pan. If not any dark beer will do. Cover and place back on the smoker until probe tender. Then shred and make poboys. That will be about as Cajun as you can get. Also if you can get some boudin, you could smoke that and serve it as a side dish, or make boudin poboys or boudin burittos. Good luck and post some pics.
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
criffaaa1
is one Smokin' Farker
moonpie
Is lookin for wood to cook with.
Make several slits in the fat side and slip some whole cloves of garlic in some, and some green onions(leaving a few inches of the stalk on) in the others. That's the way Justin Wilson did it.
CajunSmoker
is One Chatty Farker
I cant speak for the southern part of the state, but up in the NE corner a popular way to cook brisket is to season with Cavenders greek seasoning, marinate it for a day or so in Italian dressing, then dust with Tony Chachere's seasoning. Smoke over pecan fire til color is right then put in a pan with trinity and a beer until probe tender. Slice and serve as poBoys or for a great slider serve on Kings Hawaiin rolls.
