Something a little different on the PBC.

[Deuce]

I'm in Calcasieu Parish, in Sulphur.

[Jerod Broussard]

I'm from Gueydan and my brother lives in Abbeville. Were you in Cameron or Calcasieu parish? I worked for Calcasieu Parish Mosquito Control before moving to Texas.

[Deuce]

My kin in that area are from Abbeville and Kaplan. I live in SW Laabout 25 miles from Texas. I've been to Don's and Best Stop, both in Scott. I like the cracklins better at Don's but both have great specialty meats.

[Jerod Broussard]

I have a cousin, same last name, that was/is a pharmacist at a Walgreen's in Scott.

We used to get our boneless stuffed chickens from some place near Lafayette, think it was Hebert's.

[Deuce]

Nice cook Jerod. I'm heading to Don's specialty meats in Scott, La in the morning with two ice chest. It's good to be a Cajun lol.

[Jerod Broussard]

It's corning.

[Ernest]

That PBC is probably confused right about now. It's still waiting for brisket to come on

[smarkley]

What Jon said!

[Jon Solberg]

That looks GOOD!

[Jerod Broussard]

I think it was KC Masterpiece. Almost empty bottle that was upside down in the fridge. I think have 3 more of those to go. *sigh*

Kids know sauce....and THAT IS IT.

[David Parrish]

Lookin good. What sauce did u use?

[Jerod Broussard]

I made the mistake of bringing some boudin from back home to work. People still ask for it.

[Dr ROK]

DROOOOOLLLLL! That's the type of cold smoked sausage I wish we could get here in western NE. And Boudin? Haven't had that in probably 30 years when my father in-law was still alive. Jealous!

[Jerod Broussard]

Pretty darn good. That sausage goes great in my Hoppin' John Jambalaya. Kids tore it up. Pit Barrel ran around 350 +/-.

I put the bacon wraps under the broiler to hurry up the crisping of the bacon, then sauced, and back in the Pit Barrel to thicken it some.

Pit Barrel sure does start out hot when using a lit chimney to start with.

[Deuce]

Nice, my kind of food