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  1. #11
    Join Date
    May 2008
    Location
    Marietta, Georgia
    Posts
    183

    Default

    Quote Originally Posted by TX Sandman View Post
    Great tutorial, Noah! Got it bookmarked for later.

    Couple quick questions, though. First, how big is your oven? Are we talkin' 4 quart? 5? 'Leventyseven?

    Also, you said most any meat would work. Do you recommend using uncooked or leftover?
    As far as the DO, I really don't know. She is a 12" Lodge, and I imagine about 6 quarts... As far as meat, I use both. Since the steaming process last arount an hour, I usually will put the meat in just as she is coming to a boil. I really like leftovers, as you can really taste the difference each time you make a pot. But I will use fresh andouille and a bit of the neighbor's cat in a pinch! Here kitty kitty...
    Noah \#/

    Nauti-Que BBQ Team
    www.nauti-que.com

    Lang 60M Marie Laveau "Another pig done gone!"
    BSKD
    Weber Kettle
    Homemade Pipe Grill
    80qt Crawfish Rig, with Jet Burner
    Several Camp Stoves
    Camp Fire

  2. #12
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Don't laugh too hard

    http://www.kittybeef.com/

    Cat meat eats good, especially deep fried in garlic batter.

  3. #13
    Join Date
    Jun 2008
    Location
    Merrimac, MA
    Posts
    38

    Default

    Thanks for the recipe Noah. I made it tonight and it turned out great. I used some cajun chicken I cooked on the grill, some sausage and shrimp. I used 3 cups of rice since thats all I had but I think 4 would have been better. I used a red and green pepper to give it some color. Thanks again for the good eats!

  4. #14
    Join Date
    Jun 2008
    Location
    Tulsa, Ok
    Posts
    2,326

    Default

    Quote Originally Posted by SmokyOkie View Post
    Don't laugh too hard

    http://www.kittybeef.com/

    Cat meat eats good, especially deep fried in garlic batter.

  5. #15
    Join Date
    Jan 2008
    Posts
    448

    Default Title Changed And Sticky Added

    After discussing the merits of the thread, the great effort put into making the thread, and with Noah's permission, we have renamed this thread to honor the Mayeux Family name and recipe.

    Thank you Noah for posting this thread and it is now a Sticky so it will be easy to find in the future for all to enjoy.

    QnB

  6. #16
    Join Date
    Jan 2009
    Location
    Lexington, KY
    Posts
    26

    Default

    Very nice!!!!
    *****
    Becky

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