I love all your recipes, the Coney hotdog sauce was the bomb ! I’d like to see you make sloppy joes, I need a really good recipe for sloppy joes and I know you can deliver! Thanks for sharing your recipes!
Excellent!!! Very authentic less the catsup for Eastern, perfect for the Lexington!!!! I usually add a lil catsup...not much, to my Eastern like you said, just to tone it down. You've studied this, as have I! Good job BBQ Brother!!! Fantastic!!!!
It was fantastic! Just returned from a trip where a highlight is picking up a supply of frozen boudin in Louisiana from our favorite place. Alas! They aren’t making it anymore - the demand is for boudin balls... A Chef John recipe rescue would be much appreciated 💕
Wilbur’s bbq is the S**T! Have driven from Raleigh to eat there for decades and am never disappointed. Your slaw though? It ain’t what we eat around here. NOBODY local uses rice wine vinegar or Helman’s mayo. It’s Duke’s mayo or nothing. Plus, you left out celery seed and didn’t chop your slaw.
Totally agree on Wilbers! Here in Michigan, Dukes isn’t on every shelf although it’s showing up more recently, and me, I’m just an old Hellman’s guy! The slaw recipe comes from Stubbs BBQ in Austin Texas. I love it! I appreciate you sharing!
I love all your recipes, the Coney hotdog sauce was the bomb ! I’d like to see you make sloppy joes, I need a really good recipe for sloppy joes and I know you can deliver! Thanks for sharing your recipes!
Working on it!!!! Thanks for watching!!!!
Texas Pete !!!
Love it!!
N.C folks like Dukes mayo. It’s NC thang!, lol
Haha I knew I’d hear about Dukes, picking some up to try, I could become a convert! Thanks so much!
@@ScratchCookwithJohn if it ain’t Duke’s it’s not Que
Preach
Excellent!!! Very authentic less the catsup for Eastern, perfect for the Lexington!!!! I usually add a lil catsup...not much, to my Eastern like you said, just to tone it down. You've studied this, as have I! Good job BBQ Brother!!! Fantastic!!!!
Thank you so much!!!
Sorry to drop this here but what do you know about making boudin.
I make a wonderful boudin, was a staple at my restaurant, I’ll share sometime soon!
It was fantastic! Just returned from a trip where a highlight is picking up a supply of frozen boudin in Louisiana from our favorite place. Alas! They aren’t making it anymore - the demand is for boudin balls... A Chef John recipe rescue would be much appreciated 💕
Wilbur’s bbq is the S**T! Have driven from Raleigh to eat there for decades and am never disappointed. Your slaw though? It ain’t what we eat around here. NOBODY local uses rice wine vinegar or Helman’s mayo. It’s Duke’s mayo or nothing. Plus, you left out celery seed and didn’t chop your slaw.
Totally agree on Wilbers! Here in Michigan, Dukes isn’t on every shelf although it’s showing up more recently, and me, I’m just an old Hellman’s guy! The slaw recipe comes from Stubbs BBQ in Austin Texas. I love it! I appreciate you sharing!
Ketchup is for toddlers
lol! Thanks for watching!