A Cajun who has everything but dumbfounded on bbq

[Texas Larry]

Welcome to the Pit, Lance, from south Texas!

[gcdmd]

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.

[58limited]

"We're the M.A.S.H. of BBQ."

Excellent description of The Pit. I really enjoy it here, other BBQ forums I've been on have been nothing but opinionated 'My Way or the Highway' types.

[gcdmd]

58limited Thank you.

[mrteddyprincess]

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!

[Troutman]

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 !!!

[AverageJoe]

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.

[michaelmouse]

Welcome, your cooking skills sound like you really enjoy great food. BBQing is a more of a laid back venture. You'll love it.

[ofelles]

Welcome from California. Cajun and Creole some of my favorites

[LA Pork Butt]

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.

[Mosca]

Once you get that BGE to hold 225*, the world is your brisket.

[CajunEggin]

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

[CajunEggin]

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

[CajunEggin]

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.

Thank you, I am so glad to be a part of this and you all. I went through my frezer and remembered I bought a prime should roast. That is my next bbq. Well not really, I am doing some ribs and chicken for the family for Memorial Day. Thanks to everyone here, you all have been great!

[Mr. Bones]

Thanks fer sharin with us, much appreciated!

[CajunEggin]

I am pure cajun, I have a lot to share, cajun is not about hot, it is about a balanced ratio of spices. We have a bad rap, of just being spicey, it is more about an all around spice that compliments each dish.

[CajunEggin]

I challenge you all to make these spice recipes, write me with improvements or thoughts.

[Mosca]

I would drop the white pepper, unless you have a really good source for really fresh product. When it turns bad, it tastes like fart.

[CajunEggin]

I am Cajun through and through but have not mastered jambalaya, I cannot get the ratios right
I do have a few secrets. I bit of baking powder when you are frying oysters.
Jambalaya is simple but so complex, I have not mastered it, any suggestions are welcome, I am in flux haha