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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-01-2013, 11:16 AM | #1 |
Full Fledged Farker
Join Date: 02-03-13
Location: Hoopeston IL
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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.
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If it ain't smokin' it must be broken! Last edited by scayne62; 05-01-2013 at 11:32 AM.. |
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05-01-2013, 11:29 AM | #2 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Will be watching this one as we will be in NOLA very soon as well.
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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05-01-2013, 11:55 AM | #3 |
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas
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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 02:03 PM.. |
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05-01-2013, 12:06 PM | #4 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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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 |
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05-01-2013, 12:17 PM | #5 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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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
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05-01-2013, 12:41 PM | #6 |
Knows what a fatty is.
Join Date: 03-29-13
Location: Pearland, Texas
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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!
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05-01-2013, 01:33 PM | #7 | |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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Quote:
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
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Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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05-01-2013, 01:48 PM | #8 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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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).
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05-01-2013, 02:33 PM | #9 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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.
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05-01-2013, 03:22 PM | #10 |
On the road to being a farker
Join Date: 04-13-08
Location: Vacherie, LA
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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.
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05-01-2013, 03:46 PM | #11 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Also, Cajun Injector. Really good in Cajun fried turkey or chicken.
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05-01-2013, 03:56 PM | #12 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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Tell her to come to my end of the state and we will hit the casino's and horse track and party down.
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05-01-2013, 07:59 PM | #13 |
Babbling Farker
Join Date: 03-14-05
Location: Central Arkansas
Name/Nickname : Joe
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Panola Pepper Company products. All sorts of sauces and mixes and condiments. Good stuff. Steen's cane syrup and molasses too.
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05-01-2013, 08:50 PM | #14 | |
is one Smokin' Farker
Join Date: 01-08-13
Location: michigan
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Quote:
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05-01-2013, 10:27 PM | #15 | |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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Quote:
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.
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Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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