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-   The Roux (Cooking/BBQ/Recipes) (http://www.saltycajun.com/forum/forumdisplay.php?f=17)
-   -   Smokehouse.....comin along (http://www.saltycajun.com/forum/showthread.php?t=42265)

Matt G 11-02-2013 05:32 AM
Looks like a damn good time Tim. That house looks slick!

Dink 11-02-2013 05:35 AM
Matt, get yourself some beer and come by. Shoot me a text if you eant the address

Matt G 11-02-2013 05:56 AM
Quote:
Originally Posted by Dink (Post 640599)
Matt, get yourself some beer and come by. Shoot me a text if you eant the address
Headed to the marsh now, but I'll text you when I'm back in Lafayette.

duckman1911 11-02-2013 08:50 AM
That all looks awesome Dink. Nothing beats some good times and good food with family and friends. Nice job on that smoker.
I love my smokeHOUSE. Its way bigger than I need but hey if the wife eva kicks me out I can stay in the smokehouse. I'll have the best smellin crib on the block.lol

Dink 11-02-2013 10:14 AM
Keep forgetting to take pics!

duckman1911 11-02-2013 11:24 AM
Quote:
Originally Posted by Dink (Post 640640)
Keep forgetting to take pics!
Put the beer down and pick up your camera.lol....updates updates updates.

duckman1911 11-02-2013 11:38 AM
2 Attachment(s)
Dink this mt bbq and smokehouse set up. Wish it was smokin this weekend.

meaux fishing 11-02-2013 12:46 PM
I think my phone is broke...

Hydro 11-02-2013 07:07 PM
Man ! Looks like quite the throw-down :D

Dink 04-03-2014 08:02 AM
Well guys, it is upon us again.....doin prep tonight. Festivities start Friday night.
thanks Mr. Crab go coming help out!!

All are welcome (especially kids!) We will have a 40lb for the kids to do up while we do the big 300+lb!

Dink 04-03-2014 08:05 AM
Hog will be shot 8am Saturday.

Dink 04-03-2014 08:26 AM
1 Attachment(s)
A painting by Herb Roe from the Oct boucherie. Me, my brother, dad, wife, and daughter...Attachment 65782

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mr crab 04-03-2014 10:29 AM
Dink, that painting is amazing.

swamp snorkler 04-03-2014 11:06 AM
Yeah Dude that is friggin sweet!

cgoods17 04-03-2014 11:09 AM
Quote:
Originally Posted by Dink (Post 640586)
Forgot pics! Got the prep finished tonight. Got some sausafe smoking. Hoghead cheese is waiting on the gelatin. And we smothered down some quail and sausage for supperhttp://img.tapatalk.com/d/13/11/02/ajy7u4ez.jpghttp://img.tapatalk.com/d/13/11/02/ydy9ajaz.jpghttp://img.tapatalk.com/d/13/11/02/8aquvu3a.jpghttp://img.tapatalk.com/d/13/11/02/huqu8eja.jpg http://img.tapatalk.com/d/13/11/02/a9y4ege5.jpg

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dude that old house is the shizzzz..

cgoods17 04-03-2014 11:09 AM
what is history behind that place?

T-TOP 04-03-2014 11:14 AM
That is awesome! Do you have herbs contact info?


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Dink 04-03-2014 11:16 AM
Over 200yrs old. Built with cypress beams 3d monetise joints and pegged. Moss and mud walls. No nails were used to build the frame. Cool old place! My brother lives there on 18acres.

Dink 04-03-2014 11:18 AM
Look up "Chromesun-the artwork of Herb Roe"

speck-chaser 04-04-2014 12:07 AM
Is He still crawling out his window at night? lol

SteelD 04-04-2014 12:30 AM
Quote:
Originally Posted by duckman1911 (Post 640625)
That all looks awesome Dink. Nothing beats some good times and good food with family and friends. Nice job on that smoker.
I love my smokeHOUSE. Its way bigger than I need but hey if the wife eva kicks me out I can stay in the smokehouse. I'll have the best smellin crib on the block.lol

Yea buddy I completely agree wit ma boi Duck.... dat baw gotta smokehouse to die for! He b da smokehouse king in ma book!


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SteelD 04-04-2014 12:32 AM
AWESOME outing Dink!!! Wish we were there!!! Looks like a GREAT time had by all!!!


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mr crab 04-04-2014 10:57 AM
Heading your way around 4.

mr crab 04-04-2014 11:00 AM
2 30pks of pbr, a half gallon of seagrams 7, and a litre of jaegermeister gonna get us through tonight?

swamp snorkler 04-04-2014 11:13 AM
Quote:
Originally Posted by mr crab (Post 677761)
2 30pks of pbr, a half gallon of seagrams 7, and a litre of jaegermeister gonna get us through tonight?

I use to could drink that much

meaux fishing 04-04-2014 11:21 AM
Quote:
Originally Posted by mr crab (Post 677761)
2 30pks of pbr, a half gallon of seagrams 7, and a litre of jaegermeister gonna get us through tonight?
that might be enough for Tim... :smokin:

BassAssasin 04-04-2014 11:37 AM
that looks awesome!!!

cgoods17 04-04-2014 02:01 PM
post some pics of the shindig....

mr crab 04-04-2014 02:06 PM
Quote:
Originally Posted by meaux fishing (Post 677764)
that might be enough for Tim... :smokin:
He's a lightweight

meaux fishing 04-04-2014 02:09 PM
Quote:
Originally Posted by mr crab (Post 677804)
He's a lightweight
true

Dink 04-04-2014 03:35 PM
Quote:
Originally Posted by BassAssasin (Post 677765)
that looks awesome!!!
Yall come check it out Mike. Text me for the address. Wife and kids too

Dink 04-04-2014 04:57 PM
Quote:
Originally Posted by meaux fishing (Post 677805)
true
Wwhhhaaat?

meaux fishing 04-04-2014 05:20 PM
Quote:
Originally Posted by Dink (Post 677863)
Wwhhhaaat?
;) lmao

Dink 04-04-2014 05:25 PM
2 things I pride myself on.....my hair and ability to drink

Ilovestohunt 04-04-2014 09:42 PM
Quote:
Originally Posted by DUCKGOGETTER (Post 563134)
Man this brings back memories when my grandpa was alive. We would go to my uncles in youngsville and make a day out of it. They would slaughter hogs and make homemade boudin and craklins. They would also make homemade hog head cheese. My uncle had an old coonass freind that played the acordion and had a little french band they would come and play music while they were cooking i miss doing things like this.

Man I hate N louisiana

Dink 04-05-2014 08:27 AM
We rollin!!

Dink 04-05-2014 08:29 AM
1 Attachment(s)
Attachment 65840

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Dink 04-05-2014 09:48 AM
1 Attachment(s)
Attachment 65843

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SteelD 04-05-2014 12:41 PM
Good job Dink! We don't see much of that these days! Thanks for keeping tradition alive!


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Dink 04-05-2014 03:46 PM
1 Attachment(s)
Mr Crab makin the blood boudin....

Texan learnin how we do it!Attachment 65849

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SteelD 04-05-2014 08:12 PM
Good stuff! Looks like a GREAT time had by all!!!


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AceArcher 04-05-2014 08:14 PM
Ohhhh man.. this brings back memories from processing our own pigs in germany when i was a little kid... I particularly remember the blood sausage they made...

Dink.. you keep on keeping on.... one of these days i might just have to invite myself. :)

AceArcher 04-05-2014 08:16 PM
Quote:
Originally Posted by Dink (Post 677984)
Attachment 65840

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I remember that they had to dunk the pig in a scalding hot bath right after they took all the blood. If i remember they did that so they could get all the bristles off the pig. Do you guys do that as well? or are you skinning?

Dink 04-05-2014 08:43 PM
We use burlap sacks and pour hot water on it. Then drag the sacks off and the hair comes with it. Then scrap.

SteelD 04-05-2014 08:59 PM
Quote:
Originally Posted by Dink (Post 678095)
We use burlap sacks and pour hot water on it. Then drag the sacks off and the hair comes with it. Then scrap.

That's exactly how my parents & grand parents use to do it!
With my family, it was a tradition to supply a family newlywed couple with a couchon d lait!
The godfather of the family member would buy a small pic when the engagement was announced. They would feed the pig until after the wedding. Then after the wedding we would have a BIG family gathering & have a couchon d lait & all the meat, sausage, boudin, cracklins, etc went to the newlywed couple.
It truly is AWESOME memories!!!


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Vermillionaire 04-05-2014 11:05 PM
I saw Mr. Leger in one of your pics, did he break out the fiddle?

Dink 04-06-2014 08:12 AM
Everyone takes turns playing all day.

Vermillionaire 04-06-2014 10:03 PM
Sounds like a good time

mr crab 04-07-2014 10:24 AM
It was a ball. Dink and Alan are 2 of the most gracious hosts. I can't wait to do it again. Wanna learn the head cheese recipe next time. That was the absolute best I've ever tasted.

mr crab 04-07-2014 10:28 AM
3 Attachment(s)
A few pics


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