Table of Contents

Bar-B-Que Gospel Tips and other Tips that will help ya cook Cajun food!
Meat Preparation Techniques--------------------MEAT_PRP.html
Marinade Information -----------------------------MEAT_MAR.html
Dry Rub Information ------------------------------DRYRBINF.html
BBQ Cooking Techniques -----------------------BBQCOOKT.html
BBQ Fire Preparations & Tips -----------------BBQ_FIRE.html
Jambalaya Do's and Don'ts --------------A must read for the Jambalaya Chef
BBQ Equipment Choices ------------------------BBQ_EQMT.html
Seafood Grilling Techniques --------------------SEAFOOD.html
Smoking Techniques ------------------------------SMOKING.html

Miscellaneous

Buffalo Mary    -----------------This is the drink recipe that I developed for the WTAMU Brunch
Cochon du Lait Carving -------------------------- CARVEPIG.RCP
A Pantry of Dry Rubs -------------------------------- DRY_RUB.RCP
Asparagus Butter ------------------------------------ ASPARBUT.RCP
Basic Roux Techniques ---------- This is what you need to know to cook Cajun and Creole foods
House Seasonings ----------------------------------- HOUSESEA.RCP
Ponce De Huevos (Egg Nog)------------------------ EGGNOG.RCP
Smoked Garlic Butter ------------------------------- GARLBUTT.RCP
Tasso Smoked Seasoning ---------------------------TASSO.RCP

Indicates winner of Louisiana Hot Sauce for contributing this recipe!!

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: August 13, 1996.