Every recipe tested on real cooks, tuned by taste, and built on the fusion of Louisiana Cajun soul and low-and-slow BBQ.
Air-fried battered fries, Cajun white cheddar cheese curds from Wurst Meat Shop, and a homemade Cajun beef gravy built on the holy trinity.
16–20 lb Prime packer, SPG rub, brisket injection, rendered fat wrap at 225°F. Probe-tender at 200–203°F with a 2+ hour rest.
Cajun turkey breast injected with Creole butter, smoked at 225°F on the Traeger to 160°F internal. Wrapped in butter and rested to 165°F.
Full packer brisket with Cajun blackening rub, 14 hours on the Traeger with oak, finished with an andouille dripping sauce built from the drippings.
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.
Butterflied, buttermilk-brined, smoked on the Traeger then finished on the Weber kettle. Crispy skin, Cajun flavor through every layer, served with fire sauce.
The all-purpose foundation of everything made here. Smoked paprika, cayenne, brown sugar, garlic, and a few other things. The base of the whole operation.
Louisiana dirty rice gets an hour in the smoker, finished with real tasso ham. A side dish that has been known to upstage the main event.
Dark chocolate roux, the holy trinity, Traeger-smoked chicken thighs, and andouille. The dish that explains the whole Cajun-BBQ fusion style.
Brown Cajun jambalaya — no tomatoes. Smoked chicken thighs and andouille in enameled cast iron. Color comes from the fond, not a can.
Camellia brand small red beans, Traeger-smoked chicken thighs, andouille, and the holy trinity. The classic New Orleans Monday dish built on BBQ smoke.
New Orleans French bread dressed with lettuce, tomato, pickle, and remoulade — stuffed with smoked brisket, pulled pork, or andouille.
Smoked eye of round, pan-seared ham, Swiss, and brown gravy from Traeger drippings — T-Bone’s take on the classic New Orleans Ferdie po’boy.
A 2-liter of Dr. Pepper reduced to syrup, chipotles in adobo, caramelized onion, honey, and molasses. Adjustable heat, killer flavor.