flyingpiglet and I wrapped up our final evening in Lafayette with a visit to the Rock'n'Bowl to dance to Step Rideau and the Zydeco Outlaws.
Worked up an appetite for dinner at Don's Seafood with Dean, Bob, Bruce, and Kim. Started with the obligatory boudin bites and some blackened gator. Both were very good. High point for me were the gulf oysters. Finished with broiled shrimp that were tasty and swimming in butter.
I did not gain any weight, but it's taken 2 days for my body to process all of the wonderfully rich food we overindulged in. I have my annual cardiologist appointment in a couple of weeks and it will be interesting to see my lipid panel...
Tonight I fired up the Traeger and cooked a pack of the Nunu's boudin. Wow, this is really good. Is it the best? I don't know, I'd have to do a side by side tasting with other brands but it is damn good!
Got a little heavy handed with the tongs and one split open as I removed it.
Some summary thoughts on this Meat Up, the ninth in our series of Texas based (3 Rockdale, 2 each San Marcos and Lafayette, 1 Blanco, and 1 Spring). EDIT, thanks to Dave's superior memory.
It's not possible, for me anyway, to designate any as "best" or "better than", each have had their own character and interpersonal dynamic. We've had folks come to join we Texans from literally all corners of the lower 48 and many states in between. Some distance travelers have been to more than one which is especially remarkable. There is great fun in putting a face to those known previously only by their screen name and the "personality" reflected in their writing style. In person some are just as you might have imagined, others reveal more complex (for want of a better word) character traits. Either way it's fun. The format of activities follows a similar form at each event regardless of location. We do a mix of restaurant hopping, touristy destinations, and sitting around just gabbing and opining (call it community bonding if you will). Spouses and other relations who are not members of AR get into the mix just as enthusiastically for the most part. There's something for everyone to enjoy equal to their level of interaction. I've met some marvelous people who've had some similar life experiences that are never/seldom revealed on these pages further bringing linkage in our lives. Casual posting friends become closer when the interaction is face to face. I would encourage any of you who have given thought to attending one of these to step up when next you can............it's more of a life's experience than you can imagine.
Last edited by Uncle Bob; October 28, 2025, 03:04 PM.
I was too new to AR to be able to arrange to make this Meat Up. Looking forward to what lies ahead in 2026. Especially since I'll be retiring next year.
Tagging on to Bob's comment, I asked my lady if she'd like to go to the Meat-Up with me and she was a little reluctant at first, especially about not knowing anyone. By the end of the first evening she was fast friends with everyone there and thoroughly enjoyed the whole trip.
It was my 4th, and certainly not my last Meat-Up and I can't say enough good things about our gatherings. Uncle Bob's commentary captures the essence of the thing perfectly.
Last edited by CaptainMike; October 28, 2025, 04:40 PM.
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As y’all may recall, I work in a food hall. There is a small place that does “fish fry” (it ain’t fish and chips, their signage states) and I told her I was going to LA. She was super excited for me. I saw her yesterday and she opened early and made us a plate. Fries were great, but the fish paled in comparison to the delicious dishes in Lafayette.
flyingpiglet and I drove back to Dallas to stay with our nephew nickdpt and family before flying home to SoCal. Nick fired up his Santa Maria beast for some grilled flank steak and lots of salad! He had made pizza for us before the Meat-up in his impressive wood burning oven.
I can't top what Uncle Bob said, but I can reinforce it by saying try to make one if there's any way you can. It's a wonderful experience and you will want to go to every Meatup.
Here is a video of Madonna from Laura's II giving an overview of making rice and gravy and smothered okra. For the purposes of the TV show she brought a pre-made dark roux, my guess is the roux is seasoned but the gravy also gets flavor from the sausage - she didn't add any seasoning to the gravy other than the sausage and onions.
Google AI has this to say about the gravy:
A definitive recipe for the gravy served at Laura's II in Lafayette, Louisiana, is not publicly available
. However, the restaurant has revealed that they bake their roux each morning and thicken it with spiced water. This technique and its use in their classic plate lunch dishes offer clues to replicating a similar, rich Cajun-style gravy.
AI goes further to give a tentative recipe I didn't copy and paste because it is long. Search "Laura's II gravy recipe" in google for more.
Last edited by 58limited; October 28, 2025, 02:09 PM.
Another video of Laura's II showing how to make the stuffed turkey wing. Nothing is measured but this is the "recipe." Video is obviously a recording off the TV with the person doing the recording also talking and commenting during the program.
Got home late last night after a weekend of rich gumbos, fried shrimp and chicken, gravy dripping poboys and buttery soul food and cajun dishes. Ah what a gastronomical weekend.
But, back to normal now. A simple green salad for lunch. Just what the doctor ordered
theroc Well, I have to admit that the salad was not the only thing for lunch. It accompanied canned sardines and crackers. For dinner - made Richard Chrz creamy tomato soup and grilled cheese.
I don't know if I can even look at a french fry for awhile
Well, this little event is still paying dividends. When my brother and I were catching our flight out of the Lafyette airport, we struck up a conversation with a couple that were heading out to Budapest for a vacation. Our conversation turned to making Gumbo and Roux. They were both Louisiana natives. Paul was really impressed that we came all the way out from California to meet up with fellow BBQ enthusiasts and try the Lafyette flavors. They offered to send me a couple of jars of wet and dry Roux, which they say is the best and what they use.
Got it today in the mail. Now that is Southern Hospitality at its finest. Cheers to Paul and Debbie
Cajun Grocer is reputable, I've bought products from them before. The jarred roux is okay, but I prefer to make my own. Something calming about the long slow process of cooking the roux just how you want it.
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