We didn't get to make it over to our families in Louisiana this weekend so we decided to BBQ with a Creole touch
Started prepping pork loin
Then added some boudin, onions, bell peppers, celery , jalapeños, and topped it with some Badia garlic pepper and of course some of our favorite Ragin Blaze
And then put it on the pit
Added some ribs and boudin links
Added some chicken
Temp holding good over mesquite
Started prepping pork loin
Then added some boudin, onions, bell peppers, celery , jalapeños, and topped it with some Badia garlic pepper and of course some of our favorite Ragin Blaze
And then put it on the pit
Added some ribs and boudin links
Added some chicken
Temp holding good over mesquite
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