"Fired by Wood. Fueled by Soul."
Free Cajun-BBQ fusion recipes from a pitmaster with 20 years at the pit and two years eating his way through Louisiana. Everything here is real and worth making.
Every recipe marries Louisiana Cajun technique — roux, the holy trinity, andouille, real Cajun spice — with low-and-slow BBQ smoke. Free to use, tested at the pit, nothing held back.
Browse Recipes →Behind-the-cook posts covering technique, ingredient decisions, and what T-Bone actually learned running briskets and Cajun proteins on the Traeger. No filler.
Read the Journal →Brisket, pulled pork, smoked turkey, and ribs for groups of 10–50. Everything cooked in advance and handed off — pickup or drop-off, no on-site cooking. Utah County only: Saratoga Springs, Lehi, and Eagle Mountain.
Inquire About Catering →Spent two years in Louisiana eating my way through real Cajun kitchens. Came back with a head full of recipes, a roux obsession, and zero intention of keeping it to myself. Twenty years of backyard BBQ later, the mix of Cajun soul and low-and-slow smoke is still the best thing I know how to do. This site is where I put everything down so other people can actually cook it.
The best part is watching people eat it. That moment when a plate lands and someone just digs in — and then immediately asks for more. That's what keeps the pit running.
Read Our Story →Cajun-BBQ fusion you won't find anywhere else. Every recipe is a real cook — tested, adjusted, and worth making again.
A full packer brisket gets the Cajun blackening treatment before a 14-hour smoke, finished with an andouille-laced dripping sauce.
3-2-1 on the Traeger, seared to caramelized perfection on the Weber. Fall-off-the-bone is a myth — the bite tells the truth.
Gulf shrimp kissed with pecan smoke, then folded into a proper Cajun etouffee with the holy trinity. Where the bayou meets the pit.
Technique deep-dives, Cajun cooking guides, and honest notes from 20 years behind the smoker.
Most cooks pick one — pellet grill or charcoal. I run both, in sequence. The Traeger handles the smoke. The Weber handles the sear. Here's why that combination works and how the workflow runs on every serious cook.
Read More →Three vegetables. One foundation. The whole Cajun kitchen built on onion, celery, and bell pepper.
Read More →Oak, hickory, cherry, apple, pecan — every wood brings something different to the smoke. Here's what I use and why.
Read More →Weekend pop-ups, birthday parties, neighborhood cookouts — brisket, pork, and turkey cooked fresh, packaged, and ready for pickup or drop-off. Based in Saratoga Springs, Utah, serving Lehi and Eagle Mountain. No on-site setup, no sides, no fuss. Just meat that people actually talk about.