I’m thinking in 1839 they had so much work to do they gladly put in smoker for hours to get their work done! This definitely gets a south Louisiana bayou girl regular folks approved approval! I will bring the side dishes you’ll call when it’s done! Lol, thanks for sharing and be blessed!
@@regularfolksfoodwould love to share a few Cajun recipes with you cause all you shared with us. Only cause I can’t imagine having to keep new thing coming every week.
I guess most of us are regular folks. Give it a shot. That vinegar sauce can be amped up with some chili powder and whatever else you want to throw at it. I just made the base.
What a cool old recipe using molasses. That dipping sauce you made is really nice. How was the taste of that unique bark? I’m afraid to use anything with sugar as it can burn on a long cook, ribs are ok. For pulled pork, my father, from Georgia, used Wickers, a little cider vinegar, Coca Cola to smooth it out and add sweetness, some Worcestershire, tamarind, and brown mustard. I’m certainly gonna try that sauce of yours. You definitely have some real Barbecue Smarts. Much thanks!
I woulda thought maybe so as well but it didn't burn. I guess the low temp and humid environment kept it safe? The bark was unique in that it was just a slightly sweet, pork heavy smoke flavor. Im use to it being full of all types of flavors from a rub. It was a good shoulder. That sauce is a base sauce. Minced garlic, chipotle powder, chili powder, smoked paprika, unsalted cajun seasoning............... sky the limit on end flavor profile.
I’m thinking in 1839 they had so much work to do they gladly put in smoker for hours to get their work done! This definitely gets a south Louisiana bayou girl regular folks approved approval! I will bring the side dishes you’ll call when it’s done! Lol, thanks for sharing and be blessed!
I already know them sides you are bringing with be off the hooks. Perhaps some Cajun mac and cheese, gumbo collards. I'm hungry again.
@@regularfolksfood ok great minds must think alike cause I was totally thinking of gumbo collards! TOO AMAZING!
@@regularfolksfoodwould love to share a few Cajun recipes with you cause all you shared with us. Only cause I can’t imagine having to keep new thing coming every week.
Send em on. Keep in mind, landlocked around here.
Hell yeah brother!
looks amazing , I guess I'm a regular folk , good job. I'll try to makr it. LUIS
I guess most of us are regular folks. Give it a shot. That vinegar sauce can be amped up with some chili powder and whatever else you want to throw at it. I just made the base.
What a cool old recipe using molasses. That dipping sauce you made is really nice. How was the taste of that unique bark? I’m afraid to use anything with sugar as it can burn on a long cook, ribs are ok. For pulled pork, my father, from Georgia, used Wickers, a little cider vinegar, Coca Cola to smooth it out and add sweetness, some Worcestershire, tamarind, and brown mustard. I’m certainly gonna try that sauce of yours. You definitely have some real Barbecue Smarts. Much thanks!
I woulda thought maybe so as well but it didn't burn. I guess the low temp and humid environment kept it safe? The bark was unique in that it was just a slightly sweet, pork heavy smoke flavor. Im use to it being full of all types of flavors from a rub. It was a good shoulder. That sauce is a base sauce. Minced garlic, chipotle powder, chili powder, smoked paprika, unsalted cajun seasoning............... sky the limit on end flavor profile.
@@regularfolksfood BTW, you turned me on to Paul Prudhomme’s magic creole salt free seasoning a while age. I use it all the time. Thank you! ✌️
That meat magic is my go to most of the time. That stuff is powdered gold.