How would you like to be part of the coolest BBQ event in the world? We want to bring BBQ to our troops and need your help. We are trying to raise $28,000 to buy a Texas Gator Pit Smoker, a pallet of sauce, a pallet of bbq spices, several skids of great lump charcoal, and a full pallet of good old American Beef Brisket.
Operation G I BBQ is sanctioned by Operation Injured Soldier, a 501-3C that is involved with helping wounded soldiers returning home. These good folks are parting with The Grillin’ Guys radio show to raise money to make sure some tired, lonely, and under duress troops of ours have a nice BBQ Christmas present.
Please help us raise awareness by sharing this with friends. Let’s overwhelm our troops with Peace, Love, and BBQ.
Here is where you can donate: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=73HUET7LE2AKL
Founded by Percy Guidry in 1945 as a small blacksmith’s shop, Percy Guidry Manufacturing has
played an integral part in the growth of the area known as Cajun Country. From horseshoes and
small iron tools for farmers, to metal structures for the Oil & Gas industry and on to today’s
magnificent ornamental ironwork seen in the finest homes and offices, the Percy Guidry name is
synonymous with the best in the industry. Percy believed in good service to his customers and in
his community. That commitment lives on today in his son’s and grandchildren’s dedication to
quality craftsmanship. Still family-owned and operated, with six generations of metal working
tradition behind it, the Percy Guidry name is a name you can trust!
Cajun Country is defined as an eight parish area first populated in the early 1600s by French-
speaking refugees of “le grand derangement” (or French Diaspora) of French farmers from the
Acadie province of Nova Scotia, Canada, by the then ruling British army. During this terrible time in
colonial history, whole families were driven from their homes and hurried onto boats bound for
unknown lands. Many families were separated in the expulsion and would later search desperately
for each other in their new homeland. Longfellow’s poem, “Evangeline”, documented the tragedy of
young Emmaline LeBiche who waited for her betrothed by the banks of the Bayou Teche in what is
now St. Martinville, Louisiana.
Drawn to French Louisiana by the common language, the Acadian people, or Cajuns, had finally found a home in the marshes and fertile plains of south-central
Louisiana where their descendants have flourished ever since.
The Guidry name is found among those who first arrived in this influx of early settlers. Their descendants have remained a vital part of the community and serve as
ambassadors of Cajun culture around the world.
Big thanks to our friend, Rob Russell, Ace of Hearts, Barbecue Specialties LLC. Their slogan is “Where delicious BBQ meets dependable outdoor cooking”. This recipe is from his close friend Danny Skiff from Dallas, Texas. Rob said, “I have not tried it yet, but he swears by it, can’t wait!!!”
- 2-4lbs. Pacific Salmon Fillets, skinless
- 1 quart Water
- ¼ cup Kosher Salt
- ¼ cup Brown Sugar
- ½ cup Celery, coarsely chopped
- ½ cup Onion, coarsely chopped
- 2 Garlic Cloves, smashed
- 2 stalks Lemon Grass, cut in 2″ lengths and smashed with back of knife
Cover Salmon with Brine, in glass or plastic container and refrigerate for 24 hrs. Remove Salmon from Brine and rinse with cool water and pat dry.
Place fish on wire rack in cool (below 65 degrees) area; place a fan blowing across fillets and dry for 2-3 hours. This will form pellicle on outside of fillets.
Smoke with any fruit wood at 180 to 200 degrees for 3-5 hours, depending on thickness of fillets, until an internal temperature of 140 to 160 degrees is reached.
The “Chuckwagon ™”
Accessories & Products
Trailer mounted Rodeo & Lone Star
The Chuckwagon ™ features The Marshall ™ and the Lone Star Grill ™ Smoker/Grill mounted on a trailer for mobility. The unit is portable and provides plenty of cooking space for catering, competition cookers, hunt clubs, tailgating. The Pit Boss ™ has the space to cook 24 slabs of ribs flat or 45 slabs in 15-rib racks (an accessory available from Ace of Hearts BBQ Specialties). In addition, the Lone Star Grill ™ features a large grilling surface with complete heat control featuring an adjustable tray for raising and lowering coals.
I like it because it is portable and provides plenty of cooking space for catering, competition cookers, hunt clubs, tailgating.
The Marshall™ has the space to cook 24 slabs of ribs flat or 45 slabs in 15-rib racks (an accessory available from Ace of Hearts BBQ Specialties).
In addition, the Lone Star Grill ™ features a large grilling surface with complete heat control featuring an adjustable tray for raising and lowering coals. I own a Chuckwagon™ and feel like a Million Bucks when I pull into a competition or tailgating area.
This is one of the least know arts in the grilling world. We are ready to bring you up to speed in the smoking department if you like. We are big fans of The Good One™ smokers and grills and they are a key sponsor to this show.
If you have a great smoker story that you may want to share on the air, click the subscribe button and become a part of “The Grillin’ Guys Team”. There you will have access to our blog and you can add recipes and stories if you like.
We smoke year ’round on The Good One smoker grill and have discovered the easy way to cook like the big dogs. If you want the most hassle free way of making world class ribs, chicken, pulled pork or you name it, this backyard cooker is it. Click the link on the right for The Good One and check out all of the great features to this smoker.
The Grillin’ Guys with Barbecue Bob and Jop.