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Man, Fire, Food 9x12 - Lighting Up Louisiana

    

Midnight
At My TV

Roger Mooking is in Louisiana, where smoked meat makes anappearance in many classic Cajun dishes. He meets ChefNathanial Zimet, who serves North Carolina-style smoked wholehog in po' boy sandwiches at Bourree in New Orleans. Rogerhelps Nathanial season and smoke a whole hog, and they alsoprepare Smoked Buffalo Chicken Wings. At Paul's Meat Market andGrocery in Ville Platte, La., Roger helps owner Paul Fontenotfill his outdoor smokehouse with several different kinds ofsausages, tasso, pork belly, turkey wings and drumsticks.Paul also shares a family recipe for Cajun Brown Gravy.

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