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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum?

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  #81  
Old 04-04-2014, 03:35 PM
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that looks awesome!!!
Yall come check it out Mike. Text me for the address. Wife and kids too
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  #82  
Old 04-04-2014, 04:57 PM
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true
Wwhhhaaat?
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  #83  
Old 04-04-2014, 05:20 PM
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Wwhhhaaat?
lmao
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  #84  
Old 04-04-2014, 05:25 PM
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2 things I pride myself on.....my hair and ability to drink
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  #85  
Old 04-04-2014, 09:42 PM
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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
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  #86  
Old 04-05-2014, 08:27 AM
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We rollin!!
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  #87  
Old 04-05-2014, 08:29 AM
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  #88  
Old 04-05-2014, 09:48 AM
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  #89  
Old 04-05-2014, 12:41 PM
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Good job Dink! We don't see much of that these days! Thanks for keeping tradition alive!


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  #90  
Old 04-05-2014, 03:46 PM
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Mr Crab makin the blood boudin....

Texan learnin how we do it!uploadfromtaptalk1396730770286.jpg

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  #91  
Old 04-05-2014, 08:12 PM
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Good stuff! Looks like a GREAT time had by all!!!


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  #92  
Old 04-05-2014, 08:14 PM
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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.
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  #93  
Old 04-05-2014, 08:16 PM
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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?
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  #94  
Old 04-05-2014, 08:43 PM
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We use burlap sacks and pour hot water on it. Then drag the sacks off and the hair comes with it. Then scrap.
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  #95  
Old 04-05-2014, 08:59 PM
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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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  #96  
Old 04-05-2014, 11:05 PM
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I saw Mr. Leger in one of your pics, did he break out the fiddle?
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  #97  
Old 04-06-2014, 08:12 AM
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Everyone takes turns playing all day.
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  #98  
Old 04-06-2014, 10:03 PM
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Sounds like a good time
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  #99  
Old 04-07-2014, 10:24 AM
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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.
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  #100  
Old 04-07-2014, 10:28 AM
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A few pics
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File Type: jpg P1010973.jpg (49.4 KB, 168 views)
File Type: jpg P1010971.jpg (52.3 KB, 168 views)
File Type: jpg P1020022.jpg (48.5 KB, 168 views)
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