With the warm weather here I thought it would be neat to take advantage of one of the new features of Cenlamar. In case you hadn’t noticed, you can now reply to individual comments on stories. Before you could only respond to the story itself. So let’s try something neat. Post your recipes or stories or sources for all those great things that make outdoor cooking great for you.
1. To post a new recipe or listing comment on this article itself by clicking “leave one” next to comments.
2. To comment on someone’s already posted info, reply to their comment (with the reply button at the bottom of the comment).
(hopefully this will work and we can keep it going)
Just a note, Food Network and the History Channel pay a lot of attention to Memphis Barbecue, and Kansas City, and the weird stringy no-flavor stuff people in the Carolinas call barbecue (basically just smoked pulled pork), and of course they talk about the dry rubs of Texas Brisket. But they tend to completely ignore the grand blending of cultures and styles that gives us the Louisiana Barbecue.
Our barbecue is usually slow cooked on low heat, with some sort of spicy rub or sweet sauce, and we have unique sides above the traditional potato salad and cole slaw we add in bakes beans, real garlic bread made from fresh french bread, and dirty rice — something that just does not exist elsewhere!
By the way, Louisiana is also unique in the US in that food and cooking hold a place normally reserved for cars and sports in the rest of the US. For one thing men cook here. I know it sounds terribly outdated, but in most of the country cooking is still considered the work of women and many men simply do not or can not cook. Crazy I know.
Yet in Louisiana cooking is a rite of passage. It’s so integral to our culture that whereas in most of the country fathers teach their sons how to tune a carburator, in Louisiana they teach their sons (or daughters) how to make Gumbo, or chili, or whatever the family specialty is. Here you’re not a man until you can make a roux!
At any rate, maybe we can share this bit of our cultural bliss with each other and the rest of the online world…here goes