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RajunCajun
About
- Username
- RajunCajun
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Comments
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Yes, your table came out very nice. Working on my table as we speak....since the rain is keeping me indoors. Working with the sinker cypress is such a joy...the stuff is so stable. Although I do not have enough for the entire cabinet, so mine is …
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Thanks
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Yes...thanks. I was hoping the diagram would also have the hole center relative to the end of the table. I have the large BGE table already and I am using it as a guide to position my large egg in the new table...so looking for hole diameter, whic…
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Very nice table indeed. I have been trying to figure out how I am going to cut the hole...and one of your photos explained that for me. Mine will be more of a cabinet style with drawers and a door for storing my lump. What type of flashlight is t…
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Very very nice. Where did you purchase the wheels? I am about to begin building a cypress table with a granite top and I am looking for better quality wheels than what Lowes sells. Thanks, Rajuncajun
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Indirect? Temp? How long? Thanks
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Very nice table. Does it have wheels?
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Looks delish. What is the DP recipe? What temp and for how long? Indirect or direct! Thanks, Rajuncajun
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I agree with YB. Spatchcock chicken is veryyyy hard to beat.
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I have a Digi Q and love it. I find that placing the pit probe on the grill next to your meat is the best place. With some experimentation you will LOVE your new gadget. I had my egg for several years before buying my Digi Q and do not regret it.…
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Now that my friend looks like a Cajun Buffet. Enjoy!! The sight of those oysters makes my mouth water.
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Good question my friend....good question. Seasoned and stuffed it and I have a special blend of seasonings I usually like to marinade my meat in. Oh well....lesson learned.
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haha...sounds like I did screw up. I cut the thicker end off. Too much wine and a Saints loss affected my concentration.
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Thanks Fidel...I kinda wondered about that. So what about the process is different for the 6" than the rest of the brisket?
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Not sure...I was in Midland visiting a customer of ours.
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Thanks Steven. Yes indeed...Doug is something to listen to. His cousin Sammy Kershaw is also from ~20 miles from here. I see you are in Canada. I was up near the Georgian Bay last year. Beautiful indeed.
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Not trying to push this seasoniing by any means, but we have a local seasoning here in South, LA by the name of Bon CaCa....good stuff!! IMO much better than Tony's and Slap Yo Mama.
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South Louisiana....19yrs with a high tech mfg company. Quality Manager at the present time....New boat and fish as often as possible. The egg is no longer my best kept secret. Geaux LSU!!!!!
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Thanks Smokey...glad to hear that he is doing well. Fred is such a great guy to deal with. RajunCajun
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Usually, when a guy sells a boat it is to upgrade to a larger boat...hence a happy day. But I have known people that choose to get out of the fishing business all together and smile to see her go. Rajun
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Frank in Houma, Wow!! Nice boat. Is that yours? I fish mostly out of the Cypremort Point area. Sometimes head to Grande Isle. It has been years since I have fished out of the areas south of Houma. Tight lines!! Rajun
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Always welcome.... Mine will have a 200 Evinrude ETEC instead of the Yammi on the back....should be interesting. Rajun
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Yes, redfish and speckled trout...beware. Two happy days in a man's life; the day he purchases a boat and the day he sells a boat. Another happy day is when he purchases another boat. I am having my "third day" of happiness.
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Well, that did not work...hmmmm
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Frank, Great job on the oysters....actually will be my next thing to cook on my egg. I take it youre from Houma, LA....hello from just down the road from ya....I live near Lafayette. Geaux Tigers....well, they actually went, kicked butt and t…
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Pork Butt Mike,[p]Yep...I have given up for the most part. I have "pinged" WMK..sent emails directly to the admin....posted my problem (which I think others have as well) and have not even been acknowledged. Mollyshark has a good suggestion...stay…
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Gary,[p]I would check the alignment of your firebox. Sounds like you could also use a little more lump. With the bottom vent completely opened I would expect a higher temp.[p]Let us know how it turns out.[p]Merry Christmas.[p]Rajun
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WI Griller,[p]Your story sounds so identical to mine....all I can say is BUY IT...you will not regret it. Great product, great support, great group of folks here in the forum. Did I mention how great of a product the BGE is?[p]Geaux Tigers!!!!
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Fidel,[p]Thanks for the info. Approximately how many hours does it typically take to cook your brisket?[p]Thanks,[p]RajunCajun