ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 05-01-2013, 12:16 PM   #1
scayne62
Full Fledged Farker
 
scayne62's Avatar
 
Join Date: 02-03-13
Location: Hoopeston IL
Downloads: 0
Uploads: 0
Default Cajun advice

I have a co-worker going to LA for business, she has offered to pickup and bring back and spices, rubs, or sauces I want from down there. My question is....What should I get from down there, maybe something that cannot be readily ordered online, or just some of the best, mostly I cook butts, ribs, chicken, some fish but not a lot mostly shrimp and salmon maybe the occasional lobster tail. What do the borthers of brethen suggest I ask her to pick up? oh and i want to mention she will be in the NOLA area.
__________________
If it ain't smokin' it must be broken!

Last edited by scayne62; 05-01-2013 at 12:32 PM..
scayne62 is offline   Reply With Quote


Unread 05-01-2013, 12:29 PM   #2
Thermal Mass
is one Smokin' Farker

 
Thermal Mass's Avatar
 
Join Date: 02-05-13
Location: Jackson, WI
Downloads: 0
Uploads: 0
Default

Will be watching this one as we will be in NOLA very soon as well.
__________________
42" WFO,-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast PINK Thermapen
Offically a ZERO!!
My Build:
http://www.bbq-brethren.com/forum/sh...d.php?t=153650

"When it comes right down to it, you just want to be surrounded by good people and good food."-Chuck Hughes
Thermal Mass is offline   Reply With Quote


Unread 05-01-2013, 12:55 PM   #3
yakdung
is one Smokin' Farker
 
Join Date: 04-12-10
Location: Houston, Texas
Downloads: 0
Uploads: 0
Default

I was born and raised in the area, and I would recommend she make a small detour to Laplace Louisiana to Jacobs http://www.cajunsausage.com/ The andouille is used by many restaurants. Nothing else will substitute. If your friend is going to go into a local supermarket in the NOLA area, I would recommend Dorignacs a local supermarket chain. http://www.dorignacs.com/ Walk the aisles and there are countless items that are local to the region. Also, don't forget to grab a jar of olive salad.
Good luck,

Last edited by yakdung; 05-01-2013 at 03:03 PM..
yakdung is offline   Reply With Quote


Thanks from:--->
Unread 05-01-2013, 01:06 PM   #4
caseydog
somebody shut me the fark up.
 
caseydog's Avatar
 
Join Date: 07-08-10
Location: Texas
Downloads: 1
Uploads: 0
Default

Right off the top of my head, I am only thinking of things that would have to be kept refrigerated. That, and I'm not sure what you can get, there.

Can you get Louisiana Brand product up there, such as Louisiana Hot Sauce, boils and fry products? Their seafood boils are really good, and I love their fish fry on catfish.

Tasso is something you can't get anywhere else these days -- I have to make my own. But, I don't think that will travel. Same with boudin -- it needs to stay cold.

I'll keep thinking.

CD
caseydog is offline   Reply With Quote


Thanks from:--->
Unread 05-01-2013, 01:17 PM   #5
Johnny_Crunch
Babbling Farker

 
Join Date: 04-03-10
Location: Cypress TX
Downloads: 0
Uploads: 0
Default

This stuff is really good. I don't require salt free but I use it because the flavor is awesome.

http://www.cajungrocer.com/benoit-s-...6-oz-1326.html
__________________
J Crunch
Johnny_Crunch is offline   Reply With Quote


Unread 05-01-2013, 01:41 PM   #6
Tiger fan
Knows what a fatty is.
 
Join Date: 03-29-13
Location: Pearland, Texas
Downloads: 0
Uploads: 0
Default Cajun Stuff

You gotta get dat Jack Miller's barbeque sauce, Cajun Power Garlic Sauce, Camelia dried white and red beans, Slap yo Moma seasoning, Crystal brand hot sauce.
Don't go for all the hot sauces and spice mixes in the NOLA tourist traps!
__________________
Red Kamado Joe Big Joe, Tailgator grill, Weber Performer, Big Easy, purple & gold LSU Yeti
Tiger fan is offline   Reply With Quote


Thanks from:--->
Unread 05-01-2013, 02:33 PM   #7
Swine Spectator
Full Fledged Farker

 
Swine Spectator's Avatar
 
Join Date: 06-04-12
Location: New Orleans, LA
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by Tiger fan View Post
You gotta get dat Jack Miller's barbeque sauce, Cajun Power Garlic Sauce, Camelia dried white and red beans, Slap yo Moma seasoning, Crystal brand hot sauce.
Don't go for all the hot sauces and spice mixes in the NOLA tourist traps!
+1 for Jack Millers, Cajun Power Garlic Sauce, and Slap Ya Mama.

Jack Millers is good and very unique.
Cajun Power is a good staple in the kitchen.

I believe that Crystal and Camelia products are available elsewhere.

Now if your friend is willing to take the 30 minute ride to LaPlace, have them get you some andouille from Jacob's or Bailey's smokehouses. You REALLY cannot even compare other andouilles to what they produce. It would be like trying to do a head's up comparison between a 1986 Yugo and a 2013 Porche 911. It just can't be done. It wrong.

David
The Swine Spectator
__________________
Klose 20 x 48, 26.75" OTG, SJP, SJG, stainless hibachi w/ rotisserie, cinderblock hog cooker

(Former pits: New Braunfel's El Dorado, Stainless Performer, SJS)

Propane-free since '93

Certified IMBAS MOINK Baller!
Swine Spectator is offline   Reply With Quote


Thanks from:--->
Unread 05-01-2013, 02:48 PM   #8
Teamfour
is Blowin Smoke!

 
Teamfour's Avatar
 
Join Date: 07-13-12
Location: Sterling, VA
Downloads: 0
Uploads: 0
Default

I agree with the Jack Miller. I have several bottles from my last trip down south. I also brought back 10 lbs of Camellia red beans and boxes of Zatarains red bean seasoning. I can get the Zatarains red beans and rice mix up here, but not just the seasoning. Also, if you like chickory in your coffee, stock up on CDM; however I have found it is cheaper ordering it through Amazon.

Sausage: although I agree with the merits of Jacobs andouille, I will also recommend Veron andouille which is also found in LaPlace. For regular cajun smoked sausage, get som Savoie or Richards. I would also stock up on frozen crawfish tails (Louisiana, not China origin).
__________________
BWS Party |UDS|Great Outdoors Propane Vertical|Maverick ET-73 |Maverick ET-732 |Super Fast Orange Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
KCBS CBJ
MABA Member
Teamfour is offline   Reply With Quote


Thanks from:--->
Unread 05-01-2013, 03:33 PM   #9
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Downloads: 0
Uploads: 0
Default

Camellia beans, definitely, and you want the white ones too. I have had both and the white ones are pretty unique. Cook up really creamy and rich. Have her bring you back some fresh dried File as well.
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from:--->
Unread 05-01-2013, 04:22 PM   #10
toddrod
On the road to being a farker

 
Join Date: 04-13-08
Location: Vacherie, LA
Downloads: 0
Uploads: 0
Default

Liquid Crab Boil is a must. Any brand is great. Just a little amount in any chicken injection really adds lots of flavor to chicken and turkey. I also add some to my fish before I fry it. Lots of different uses if you are willing to experiment.

Abita Beer / NOLA / Covington Brewhouse beers. Good local stuff. Definitely should try to get some Lazy MAgnolia Southern Pecan Brown Ale. My favorite bedsides my homemade.

Jack Millers BBQ sauce- this is some really good stuff when you take 1 part of this and add 1/2 part cheap Concord jelly together. Bring to simmer and add in some meatballs. Then just add tooth picks to eat them with.

Seasonings - most are some sort of copies of Tony Chacherie +/- the salt level.

Smoked meats - Jacobs / Baileys are great for Andouille and Tasso

Local liquor from NOLA. Old New Orleans Rum brand and DP Distillers Oryza Vodka and Rougaroo Rum. The DP distillers stuff is better. Found at Rouses Supermarket for sure.
__________________
From the land of Swamp People, South Louisiana
toddrod is offline   Reply With Quote


Thanks from:--->
Unread 05-01-2013, 04:46 PM   #11
Toast
somebody shut me the fark up.

 
Toast's Avatar
 
Join Date: 03-17-12
Location: Shreveport, LA
Downloads: 1
Uploads: 0
Default

Also, Cajun Injector. Really good in Cajun fried turkey or chicken.



__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen

Toast is offline   Reply With Quote


Unread 05-01-2013, 04:56 PM   #12
1FUNVET
Babbling Farker
 
Join Date: 04-16-09
Location: Lake Charles La
Downloads: 0
Uploads: 0
Default

Tell her to come to my end of the state and we will hit the casino's and horse track and party down.
1FUNVET is offline   Reply With Quote


Thanks from:--->
Unread 05-01-2013, 08:59 PM   #13
1MoreFord
is one Smokin' Farker
 
1MoreFord's Avatar
 
Join Date: 03-14-05
Location: N. Little Rock and Hot Springs, Arkansas
Downloads: 0
Uploads: 0
Default

Panola Pepper Company products. All sorts of sauces and mixes and condiments. Good stuff. Steen's cane syrup and molasses too.
__________________
Joe
1MoreFord is offline   Reply With Quote


Unread 05-01-2013, 09:50 PM   #14
popeye
is one Smokin' Farker

 
popeye's Avatar
 
Join Date: 01-08-13
Location: michigan
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by toddrod View Post
Liquid Crab Boil is a must. Any brand is great. Just a little amount in any chicken injection really adds lots of flavor to chicken and turkey. I also add some to my fish before I fry it. Lots of different uses if you are willing to experiment.

Abita Beer / NOLA / Covington Brewhouse beers. Good local stuff. Definitely should try to get some Lazy MAgnolia Southern Pecan Brown Ale. My favorite bedsides my homemade.

Jack Millers BBQ sauce- this is some really good stuff when you take 1 part of this and add 1/2 part cheap Concord jelly together. Bring to simmer and add in some meatballs. Then just add tooth picks to eat them with.

Seasonings - most are some sort of copies of Tony Chacherie +/- the salt level.

Smoked meats - Jacobs / Baileys are great for Andouille and Tasso

Local liquor from NOLA. Old New Orleans Rum brand and DP Distillers Oryza Vodka and Rougaroo Rum. The DP distillers stuff is better. Found at Rouses Supermarket for sure.
abita beer . oh yea . purple haze .. i have been to nola 5 times . you don't go there for anything but the food . witch you can't duplacate. thw spices may be the same but till you experiance nola you have not lived
popeye is offline   Reply With Quote


Unread 05-01-2013, 11:27 PM   #15
Swine Spectator
Full Fledged Farker

 
Swine Spectator's Avatar
 
Join Date: 06-04-12
Location: New Orleans, LA
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
Camellia beans, definitely, and you want the white ones too. I have had both and the white ones are pretty unique. Cook up really creamy and rich. Have her bring you back some fresh dried File as well.
I guess we take the beans for granted. If you get white beans, try this:

Get 1.5 lb of head-on shrimp. Peel, reserving shells.
Use shells to make a shrimp stock.
Cook beans in shrimp stock with bay leaves, onions, and bell pepper.
Add one cap of liquid crab boil.
When beans are tender, add peeled shrimp and just cook them through.
Season with Tony Cachere's and serve over LA jasmine rice.
__________________
Klose 20 x 48, 26.75" OTG, SJP, SJG, stainless hibachi w/ rotisserie, cinderblock hog cooker

(Former pits: New Braunfel's El Dorado, Stainless Performer, SJS)

Propane-free since '93

Certified IMBAS MOINK Baller!
Swine Spectator is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:28 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.