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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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02-16-2012, 09:20 AM
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#1 |
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Full Fledged Farker
Join Date: 09-16-11
Location: Kansas
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Cajun Brisket?
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??
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02-16-2012, 10:52 AM
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#2 |
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Babbling Farker
  
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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Use a crab boil brine.
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Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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02-16-2012, 12:30 PM
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#3 |
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Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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Cajun theme-plenty of cold beer
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02-16-2012, 12:37 PM
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#4 |
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is one Smokin' Farker
Join Date: 01-19-11
Location: Lee's Summit, MO
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When you serve it, wear a blue shirt and red suspenders and keep saying "I ga-ron-tee!" repeatedly.
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"If I were just a bit more humble, I'd be perfect" |
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02-16-2012, 12:51 PM
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#5 |
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Found some matches.
Join Date: 09-13-11
Location: York, PA
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Yeah Bover!!!! A Justin Wilson reference.....lovin that!!!!
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02-16-2012, 01:27 PM
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#6 | |
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Is lookin for wood to cook with.
Join Date: 07-18-11
Location: washington dc
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Quote:
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Custom BYCC Gator Pit |
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02-16-2012, 01:36 PM
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#7 |
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Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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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! |
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02-16-2012, 01:39 PM
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#8 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-16-2012, 01:42 PM
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#9 | |
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Is lookin for wood to cook with.
Join Date: 01-28-12
Location: Little D, TX
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02-16-2012, 01:59 PM
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#10 |
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Knows what a fatty is.
 Join Date: 02-26-11
Location: West Saint Paul,MN
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Look up and Andouille Sausage I use the one from for sausage maker but you could go with that type. Its one of my favs because some times i like
the pork to stand on its own. |
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02-16-2012, 03:51 PM
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#11 |
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is one Smokin' Farker
Join Date: 09-23-09
Location: Buffalo NY
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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
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02-16-2012, 04:07 PM
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#12 |
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is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
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How about Blackened Brisket?
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Russ ***** Lt Col USAF (R) Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler [B][URL="http://www.facebook.com/profile.php?id=1159993040"]Smokin Okie on Facebook[/URL][/B] A[B]uthor:[/B] [URL="http://www.cookshack.com/Websites/cookshack/Images/2010brining101.pdf"]Brining 101 PDF[/URL] & [URL="http://www.cookshack.com/Websites/cookshack/Images/2010Turkey101.pdf"]Turkey 101 PDF[/URL] |
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02-16-2012, 08:31 PM
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#13 |
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somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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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!
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02-16-2012, 08:40 PM
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#14 |
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Full Fledged Farker
Join Date: 09-16-11
Location: Kansas
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I knew could count on the Brethren, for good advice....and not so good humor!! LOL
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02-16-2012, 08:42 PM
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#15 |
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is one Smokin' Farker
Join Date: 03-30-10
Location: Thibodaux, LA
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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.
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