The Ultimate Cajun Barbecue in Louisiana | On The Road with Bryan Roof
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- Опубликовано: 7 сен 2024
- Travel alongside Cook's Country's Editorial Director Bryan Roof as he explores the communities and cuisines that make up the great American dinner table. In this episode, he heads to Marksville, Louisiana.
Get our recipe for Cajun Rice Dressing: cooks.io/3LiU8hD
Browse all our series content: www.cookscount...
Learn all about Essential Pork Cuts: cooks.io/3BfHJ9q
Craving more Louisiana food?
Get our recipe for Louisiana-Style Cornbread Dressing: cooks.io/3DrVAwh
Get our recipe for Crab Croquettes: cooks.io/3LoHQo6
Get our recipe for Chicken Sauce Piquant: cooks.io/3Lj9u5C
Get our recipe for Hot Cheddar Crab Dip: cooks.io/3eYxHSU
Follow Bryan Roof on Instagram: / bryanroof
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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That crispy skin bite! I want to eat this in real life!
Come visit! We have so much good food here, and we share.
@@kevansmith5511
Look forward to visiting next Summer. Thx for your hospitality !! 😃🤗
I just watched the TV episode where he made the cajun dressing with rice. I'm looking for the recipe. Didn't y'all upload that segment? Along with the segment with the stuffed turkey legs? I noticed that in both - it was said that "celery salt" was used. Really? I'm sure you know the difference between celery salt and celery SEED. I never use celery salt, ONLY celery seed. I add my own salt.
Hows this not its own show? Bryan could easily pull this off.
Hope On the Road with Bryan Roof becomes a full length series! It's always nice hearing him relate his travels when showcasing a dish on Cook's Country but with this, we get to see the people and culture involved in the dish in more detail. Great job!
So into this new series! Woot woot!
Bryan has the best job ever!
Wiggle wiggle!!! Loved this show, can’t wait for more.
That was funny, there is always a jokester in the mix!
I am ready to get in the car and start driving toward Louisiana, right now. Everything looked so delicious!
Hi Lisa!!!! Love your segments! They've always been very helpful when picking out what products to buy. Thanks for the great content!
I hope you do! You would be very welcomed to visit here!
Pick me up if you go through SC! I live not that far from I-85.
Excellent "craving creating" episode. Brought back a lot of great memories. Yummy 🐷
Thank you!!
Louisiana reminds me much of Hawaii regarding food culture, states with such unique and rooted ties to their food and immigrant history, and food really unlike the rest of the states. Looks so delicious.
NOT just Hawaii and Louisiana, but all the states have their feasts & immigrant gatherings food culture. 🥰
Awesome finally you came to my home Louisiana USA...But North, Central, and South Louisiana are three different types of food too. Most people think from top to bottom of boot food is all the same. It is Not at all. Louisiana you will never meet a stranger. You will Not go hungry. Hospitality feels Louisiana.
Cooking varied by family traditions, ingredient availability
My man, Bryan! Great idea for a series! Looking forward to seeing where he goes next! 👍😃
Morning ATK
Thanks
Salutations from California 😋
Reminds me SO MUCH...SO MUCH of the home cooking back in the beautiful island of Puerto Rico. Pork cracklings, rice, sweet potatoes ( we use plantains, either sweet or tostones!), and the roasted pig..Wow. I know of a place in a town called Trujillo Alto, that they roast an average of 60 whole pigs per weekend!!! The line of cars in front of this place is respectful: people waiting to get their big order of roasted pork and side dishes. THANK YOU..THANK YOU for showcasing this style of " community cooking"!! Awesome!!
Great show Bryan ( and crew)!
Awesome food prep & camaraderie. Wish I was there ! 🤠 Nice time !
More content with Bryan??? Yes please!!
So excited for this series! Bryan is the ultimate tour guide
Everything looks amazing, wow. Especially those sweet potatoes!
I love how this iteration of the Onion's "Porkin' Across America" took a wholesome direction for season 2 and really focused on the food.
I wanna party with this guy.
Great show Bryan! I look forward to more shows.
I'm making chicken and sausage gumbo tomorrow. I'm almost out of Tony C's. Never without it. ever
This guy knows how to have fun!!! Can’t wait to see where else they go
I loved watching this video. Not just for the delicious food, but the fun, laughter and instant comeraderie that was seen.
Great job!!!
While in the Navy in Meridian Mississippi, southern cooking was something that was amazing to try. I will eat everything from a pig, southern hospitality is something to experience. Screw politics, food is the true American bond...ain't no grub made without love.
Amazing episode!! I've never had crawfish before, but now I need to try it!
Loved this!!!!
Super video. Hope to see some recipes like these on Cook's Country.
Always thought you would be great at doing this Bryan I’m so glad you’re on this road now, lol so to speak. Will be watching all of your wonderful episodes. Thank you
More videos like this! PLEASE!
Most of the south is about family, community and food. Pretty much in that order. The closer you get to the city, the priorities get jumbled, but I've found that the rural midwest and rural cajun people might eat different food, but have one thing in common. They're respectful! If you're nice to them, they'll try to out nice you, but if you get crazy on them, they *_WILL_* out crazy you!
Ah! you speak the truth!
That looked amazing and I wish all communities were just like that.
Good dirty rice is hard to find outside of Louisiana. I have a real issue with dirty rice not using chicken gizzards, as a lot of folks tend to use in middle TN. That's not "dirty rice" to me. Locally we had a Cajun restaurant open in my town and my wife and I went: nope, it was a zero. Boo. They used some kind of processed sliced linked sausage in their "dirty rice", it was actually gross. Six months later it was closed. So good to see folks here carrying on a tradition with authentic ingredients.
The boucherie actually goes back to slaugher season when the family & community would gather to slaughter and process the animals for the season. All involved would partake in the event and the cuts of meats.
Sounds like a nice event and experience for the family and the butchering part. 😃
@@SweetChicagoGator That was an established tradition to have fresh meat before people had refrigeration. There were groups of families that took turns providing the cow, pig, or lamb. There was at least one man that was the butcher of the group with several assisting. Many hands made the jobs required easier! Most Cajun women living in the country, slaughtered their own chickens (usually hens and sometimes a mean rooster!) .
I'm from Puerto Rico Bryan and all the pork & pig crackling we're use to eating. I have had Haitian dirty rice but I've never had rice dressing (dirty rice) with all the ingredients of Louisiana in your video so I'm DEFINITELY cooking this rice and making my fried meat WITH cracking aka CHICARON as we call it in Puerto Rico! Thanks for your videos from your trips! ☺😉 P.S. I'm ALSO going to get me some Tony's Chacher's and Boudin sausages!
Amazing episode! Can't wait for more of this series!
Shout out to Tony C. 😂
Looks delicious, I’m already coming up with wine pairings! 😍
Love this and hope it's the start of a new series with Bryan!
I've always been taught that it's the organ meat that makes the rice dirty - hence dirty rice :)
It's going to be interesting to see what cooks country episodes come out of this. I look forward to seeing your recipe for dirty rice.
Bryan, you should make some of those items on the Test Kitchen. The boudin and dirty rice would be cool for the gang to try!
Awww! Bryan looks like you fun, doing what you love, while visiting my state!
Very interesting. Keep 'em coming!
Bryan!! Where's my plate buddy??
Awesome road trip! More???
This looks so fun!
This was a great test kitchen
This looks like a great experience. Thanks for sharing. I hope Brian brings the recipes to ATK. He always does a great job, in particular his Texas brisket was awesome. Thanks!
Yummo!!! A little jealous.
Gluten free! Lol!
The cajun boudin is definitely completely different from the French boudin which is a blood sausage along with pork fat, oignons, sometimes walnuts. It is made just as the pig is being slaughtered and it is the boiled and left to cool down. Then it's generally fried / sautéed. These cooking of "cochon de lait" that is far older than a suckling piglet as explained, reminds me of the "cochoui" we have in France for some celebrations, originally mechoui (from Northern Africa) made from a whole sheep.
Very nice video, thanks for sharing.
We still make boudin with blood - boudin rouge. The boudin made on this show is boudin blanc.
Several years back the commercial sale of pig blood (and therefore boudin rouge) was regulated by the government to a point where few places sell the blood or boudin rouge commercially. IF you can find pigs blood commercially it can be kind of expensive so it's typically served at smaller special events. I imagine these cooks didn't slaughter the pig themselves so no blood for boudin rouge.
@@justMariL Thanks for your valuable explanation. The Louisianian boudin blanc is also very different from the French one, I can see. Best regards from Auvergne.
@@theJB03 I enjoy reading a out the boudin on your side of the sea too! Thank you for Louisiana!!!
This looks like a regular LSU tailgate!
ATK,,,,I wish I were there, been to a smaller one,,which also had ALLIGATOR !, GREAT STUFF. !;;;;;;;🇺🇸🇺🇸🇺🇸🇺🇸
Yummy!!
Hi Bryan!! See you in a month!
Oh no! now you've set a precidence: everyone will expect another 59 episodes covering the culinary culture for the rest of the United States!
Lord have mercy!💞
Thanks for showing this.
Love the new series
Outstanding show!
Cajun and Creole Culture we all cook the same things maybe some differences seasoning wise but the same food - a pig roast in Louisiana is called French word called a COCHON DE LAIT I’m creole and we’ve been going to Marksville for that festival for yrs. Sauce Pecante this is NOT JUST CAJUN COOKING BUT CREOLE COOKING AS WELL….,
This was great to watch! I love all that food. I’ve been to New Orleans a couple times, but never to Cajun Country to experience this, hope one day I will!
New Orleans Creole and Cajun are not the same! They are similar, but not the same!
@@russ5024 Absolutely! I have had both but never right in the Cajun area of Louisiana
@@FunAtDisney You need to come to Lafayette, New Iberia, Breaux Bridge, Eunice, Opelousas or Abbeville!
@@russ5024 I have heard of a few of those places. I really got into all that cooking when I first started to watch Emeril Lagasse years ago, and then went to NO in 2001 and then again in 2003. Yes I know Emeril is from New England but being that I live in California it was really my first entry into that type of cooking (except for Disneyland where they have New Orleans Square and did have some Creole food). Over the years I have cooked a lot of gumbos, jambalaya, etouffee, etc. and even alligator and real turtle soup. I prefer a gumbo thickened with a roux (which I know is more Creole) but have used okra and file as well. We do have a couple or both styles of food near us here in Orange County, CA at least - but very hard to get crawfish here and when we do it is often from overseas (No thank you!) and if it is from Louisiana it can be well over $20 for a bag of tail meat.
@@FunAtDisney with regards to gumbo--cajuns make a roux based gumbo creoles use tomato and more herbs beside parsley and green onions. Traditionally, okra gumbo has no roux, and some people disagree and have their own variations and rules. I have a high school classmate that lives in Marin county and their friends love his cajun cooking
gluten free
what would happen if I tried to hook this up in front of my fireplace at home
You can starve trying to eat enough crayfish to satisfy your hunger.
5 pounds should be enough! LOL
Left side of the thumbnail looks like Oogie Boogie crossing his arms.
Will you break down the whole pig recipe? Would like to evolve with other ideas. It's hard to go against what we know without proof this is different or could be better and here's why because of our testing. That's why i enjoy this organization. Do you have one for a whole goat? Is there a cook book that i haven't seen that has these things in it from this organization?
This series is more about the experience tied to food than the actual prep and recipes for food.
Not many people will have access or the means to cook a whole hog so it's kind of pointless to make an episode devoted to that. Granted, it would be interesting but I suspect few people would watch it compared to something like this
Thank You for the response. Ovastand.
Thank you so much for this. I recently had a relative who had never visited Louisiana make a trip to New Orleans and reported that the crime rate is out of control and New Orleans just looks like one giant tourist trap. As someone who spent years living in Louisiana, I was very saddened to hear this - it seems New Orleans has never recovered from Katrina, and later, COVID. I will recommend any future visitors avoid New Orleans, but continue to patronize the smaller, more rural areas where I am heartened to see that the Cajun spirit of community is still alive and well.
Nonsense! My son and I visited New Orleans a few years ago, post Katrina, and it was great. The people, food, culture. Yes, Bourbon St was very touristy and dirty, but everything else was clean and interesting - the Garden District, the Lake, the historic city.
New Orleans has been like that for decades 🤷🏼♀️ While they still havent really fully recovered from Katrina or Covid people tend to forget - it's a large metropolis with large metropolis issues 🤷🏼♀️
We go once a year to get hammered and wander the Quarter but when we want to relax we go pretty much anywhere but New Orleans.
Say Say Bon
I’m from Louisiana, originally. Dad is from Pierre Pârte; mom is from New Roads. I was raised in New Orleans. First and foremost, is the LOUISIANA hospitality. No place in the world like it! NO PLACE!
😅
I thought Bryan Roof was from Louisiana? He acted "new" 🤷♀️?
No nonsense cooking, and a good example of using ALL the animal. I am sure it is delicious but it also looks like a race to see who has a heart attack first...
Needs mo' Tony.
Marksville, La. is NOT deep in the heart of Cajun Country. It's well north of Cajun country/Acadiana! Marksville is North Louisiana. Cajuns in Acadiana refer to that as the OTHER Louisiana, really the part that should be given to Mississippi,
I be hungry
Nope. No chicken innards for me.
You need to try some fried chicken livers.
@@pg5737 -Nope.
@@ckalnicki They're OK by me but my wife absolutely loves them. POPEYES Chicken has them once in a while at certain stores.
@@pg5737 - My Mother in law loves them as well.
WHERE ARE THE CHITLINS AND MAWS ?
chitlins are not a cajun tradition
@@russ5024 pig intestines are CHITLINS
@@xtopheralanfoster3964 I know that, and we used them as a sausage casing before other collagen casing was invented
Disgusting
and your point is? LOL
That’s no way to think of yourself when looking at your reflection. You should go see a therapist!
AND GOD SAID:
Leviticus 11:7-8 KJV
7 And the swine, though he divide the hoof,and be clovenfooted, yet he cheweth not the cud, he is UNCLEAN to you.
8 OF THEIR FLESH SHALL YE NOT EAT, AND THEIR CARCASE SHALL YE NOT TOUCH; THEY ARE UNCLEAN TO YOU
Leviticus 11:10-12 KJV
10 And all that have not fins and scales in the seas, and in the rivers, of all that move in the waters, and of any living thing which is in the waters, THEY SHALL BE AN ABOMINATION TO YOU:
11 THEY SHALL BE EVEN AN ABOMINATION UNTO YOU, YE SHALL NOT EAT OF THEIR FLESH, BUT YE SHALL HAVE THEIR CARCASES IN ABOMINATION.
12 WHITHERSOEVER HATH NO FINS NOR SCALES IN THE WATERS, THAT SHALL BE AN ABOMINATION UNTO YOU.
😎🎸
Living here in New Orleans, I thought I saw a certain Senator. If I'm right, thanks for not mentioning his name. Also, you got the "ça c'est bon" pronunciation exactly right.
I have to watch again to see LOL!
ATK,,,,I wish I were there, been to a smaller one,,which also had ALLIGATOR !, GREAT STUFF. !;;;;;;;🇺🇸🇺🇸🇺🇸🇺🇸
That would be for another show! 😃