Welcome to the Pit, Lance, from south Texas!
Announcement
Collapse
No announcement yet.
A Cajun who has everything but dumbfounded on bbq
Collapse
X
-
Welcome from The Republic of Texas. You've come to the right place.
A suggestion: don't start with brisket; start with pork, either shoulder (butt) or ribs. There's plenty of reading material on the free part of this site to give you a good foundation before lighting up and plenty of advice here in The Pit from helpful, knowledgeable, and experienced folks.
Oh, and BTW, we have a great time here just hangin' out and swappin' tales. We take what we do seriously, but we don't take ourselves too seriously. We're the M.A.S.H. of BBQ.Last edited by gcdmd; May 24, 2019, 11:29 AM.
- Likes 4
Comment
-
Club Member
- Sep 2018
- 1078
- Fishers, IN, USA
-
Cookers I use:
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
Welcome to the Pitt! All that cooking you do is going to transfer right over into BBQ, and you've got one of the best cookers out there in the BGE, and the recipes, videos, and discussions on this site are incredibly helpful! You'll also find that this is a positive place where people encourage one another even when one makes mistakes, not to mention that the people here are about the nicest people one could hope to meet. Fire up that BGE and show us some pics of what you cook!
- Likes 1
Comment
-
Club Member
- Aug 2017
- 9998
- Hate Less, Cook More
-
OUTDOOR COOKERS
BBQ ACCESSORIES
WOOD & PELLET PREFERENCES
SOUS VIDE
INDOOR COOKWARE
What part of Louisiana you from? I spend a lot of time in Lake Charles, Baton Rouge and Shreveport on business, even the Big Easy every now and again.
Welcome to the Pit, from your neighbor in the Republic of Texallance !!!
Comment
-
Club Member
- Jun 2018
- 394
- Maine
-
Current Grills/Smoker (MCS is hitting)
Brinkman Trailmaster Ceramic Egg
Classic Pit Barrel Cooker withUS ARMY logo plateNexgrill Deluxe 6 burner gas grill
Accessories
CGS special order WOO Ring
CGS 13" round ceramic stone
Thermoworks Black Thermapen MK4
Thermoworks BlueDot
Thermoworks Smoke
Cutlery/Prep Stuff
Dalstrong 12" Granton Edge Slicer
OXO Steel Chef's Mandoline Slicer
Random other knives and shears
Welcome from another part of Colorado. Ask a question and you will get an answer that's for sure. You will find this a great place to get all the information you want and more.
- Likes 1
Comment
-
Charter Member
- Dec 2014
- 7380
- Grew up in New Orleans, 20 years in Texas, 22 years in Mandeville, LA. Now Dallas, TX
Welcome to the Pit! I grew up in New Orleans and cook on a large Big Green Egg. What do you want to cook? My suggestion is begin with a Boston Butt. If to you have a recipe you can make Tasso on the egg.
- Likes 3
Comment
-
Wow, I am blown away with your responses. Oh I have many recipes. I have sense you all have been so nice, a recipe from an old butcher that lived next door. And my modification, due to salt concerns. First time in 40 years this has gone public. Just try it and let me know, or ask me anything
Dugas Seasoning
6 parts Paprika - Reg Sweet Hot 2 each or just straight paprika as we did all these years
4 parts Salt
2 parts Black Pepper
1- 2 parts Cayenne
1 part MSG (can subsitute more paprika or some other spice you like, you have to keep the ratio)
1 part Sugar
1 part Garlic power
½ part onion powder
½ part chili powder
¼ part White pepper
Version 2
6 parts Paprika
4 parts Salt
2 parts Black Pepper
1 parts Cayenne
1 part MSG
1 part Sugar
1 part Garlic power
½ part onion powder
½ part chili powder
¼ part White pepper
Version 3 BBQ rub
4 parts Paprika
2 parts Hot Paprika
2 parts Sweet Paprika
2 or 4 parts Salt ...experiment
2 parts Black Pepper
2 parts Turbino Sugar
1 part Cayenne
1 part mild Chili
1 part other Chili
1 part chili powder
1 part MSG
1 part Garlic power
1 part onion powder
½ part White pepper
Dugas Blacking Sasoning Great on fish on the grill
3 tbsp Paprika
2 tsp Oregeno
2 tsp Thyme
2 tsp Sugar
2 tsp Salt
1 tsp Cayenne
1 tsp Black Pepper
1 tsp Garlic
Dugas Blacking Sasoning x3
¾ cup tbsp Paprika ¼ cup Reg Sweet Hot
½ cup Oregeno
½ cup Thyme
2 ¾ tbsp Sugar
2 ¾ tbsp Salt
1 â…“ tbsp Cayenne
1 â…“ tbsp Black Pepper
1 â…“ tbsp Garlic
- Likes 7
Comment
-
I gave the above recipes to a friend in Dallas and they flipped out, they had no idea you can mix seasoning..wow
This is the original recipe from 50 years ago, this is too salty I have modified it, see above
5 parts Salt
1 part sugar
1 part black pepper
1 part cayenne
1 part paprika
1 part msg
I part garlic powder
- Likes 3
Comment
-
Originally posted by LA Pork Butt View PostWelcome to the Pit! I grew up in New Orleans and cook on a large Big Green Egg. What do you want to cook? My suggestion is begin with a Boston Butt. If to you have a recipe you can make Tasso on the egg.
- Likes 2
Comment
Announcement
Collapse
No announcement yet.
Comment