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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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#1
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![]() I have 2 big bags (12 - 15lbs) of trimmings from my spare ribs that i need to use up. |
#2
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Lol I know how to make a killer Tasso Poboy that's bout it! It's pretty good in a jambalaya
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#3
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Pm woodduckcommander.
He works at a smokehouse |
#4
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My dream job! LOL
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#5
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I just put a batch of deer and beef jerky on. I also cut up some round steak and boston butts for tasso. I usually do it for 4 hrs at 150 deg. What does other people do theirs at and what kind of wood u use.
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#6
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Forgot a lil pic of new smoke house
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#7
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Mmm that looks like It's gone be good, I want to learn to make my own jerky
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