Michigan native now living in the heart of Cajun country (by way of Baltimore). Discovering the joys of smoker cooked boudin and other regional delights! I love cooking pork ribs, wild game and homemade sausage on my WSM. Learned to BBQ from some Armenians (informally) and the 3 Eyez BBQ team through a class sponsored by 5.0 BBQ in Hampstead, MD. Great guys. I started on an Old Smokey grill and moved to a 18.5" WSM after I took the class. I cooked on a Pit Barrel Cooker for a year but sold it when I moved south and kept my Weber. The PBC is everything they say it is but I had room for one cooker. Thinking of upgrading to an offset (Houston is a few hours away) or a Louisiana made Backwoods...but am inclined to double down on the WSM. Looking forward to learning and sharing.
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Lafayette, Louisiana
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Administrator
- May 2014
- 19883
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome Beefchop! I use an offset, there are a few of us here and if you have a good heavy one they, IMO, make some of the best meat when you use logs ("sticks"). What brand are you thinking of going with? Texas sure has a lot of quality pit makers. Backwoods are also very nice smokers, I had to make the hard choice between a Yoder and a Backwoods. I opted for the Yoder offset since they are more versatile and can be used as a giant charcoal grill too, compared to a cabinet smoker. It was not an easy choice though.
Beefchop, when you get a minute check out Pit Boss' Welcome & Announcements channel, as well as the tips posts in that channel. These will help you learn your way around The Pit, as well as set up your signature. There's also a post that explains the best way to post nice big pics here... we like to see bragging pictures of your equipment and your cooks. We look forward to hearing more from you! Enjoy!
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Founding Member & Owner of SnS Grills
- May 2014
- 4890
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
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Yeh, Lafayette was our gateway to civilization.Johnston street and Ambassador Caffery. Only roads I knew.
I actually snuck a fifth of Crown into the Cajun Dome for a USL (now ULL) basketball game. I was in the 7th grade.
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Founding Member
- Jul 2014
- 951
- West Chester, PA
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Gas Grill: NXR Tabletop/Portable Propane
Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5"
Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD
Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
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Laugh e yette. Love the town. I was in the oil business for a decade and we had some operations in Lafayette. I don't know if things have changed since the BP disaster in the gulf, but I used to stay at the Hilton Hotel on the Vermilion River (riiiiiight, slowly flowing mud was what it looked like to me). There was a restaurant on the opposite side that I walked over to. The first time in, I sat at the bar, order a beer and a dozen oysters. The bartender looked at me funny and said I oughta try 6 first. I'm thinking, yeah, OK.
I had to cut those things in 3 pieces to eat them. They were huge. And delicious. And not the least bit tough. But I never went back there. Why?
Gumbo hopping!!!! Dayaam, but the gumbo in Lafayette is awesome. And different at each place. My colleagues and I would hit 3 to 5 restaurants per night. Pitcher of beer and a bowl of gumbo. Each.At each restaurant.
Most of the dives (sorry, restaurants) we loved had super-lacquered tables (bit of humidity down there). If you let go of your pitcher, it'd slid off onto the floor. Waste of good beer. (Not one level table anywhere in Lafayette.)
And the crawfish were awesome, too.
LOVED my time there! Welcome aboard! Looking forward to your Cajunization!!!
Here's a local joke for you.
What are the only two things that Cajun men think about?
Right! What they're eating. And what they're gonna eat next!
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Thanks Ozric, that's a great anecdote about life here! I'm telling you, the food has been awesome. I love to eat, so this town suits me just fine! Can't wait for crawfish season.
What I think is interesting is that it's not a big BBQ town. I had some ribs at 2Pauls that were just ok. So far the best place I've found is Johnson's Boucaniere - they do a boneless country style rib in a spicy rub that is mighty tasty. Seems like a BBQ joint with a Cajun flair, but it's the only one I've found that does good ribs. I haven't tried their pulled pork, chicken or brisket yet.
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