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TRADE SHOW CREW
Phoenix was this years setting for the Hearth Products Association
trade show. Here we are demonstrating our new Cajun Smoker Box
attachment. The 45 lb piggy was slow cooked indirect at 225 degrees
for 8 hours, until internal meat temp. was approaching 200 degrees.
We peeled the skin back and like Kevin Cowan said, " I hate it
when that happens " while describing how the meat simply fell
apart in his hands. Pictured from L-R - Michael Comeaux, Debbie
Guidry, Kevin Cowan (owner of Burning Desires -retail and competition
cooking team), Gregg Guidry, and Ray Guidry, original designer
of the Cajun Grill. |
Camo Grill
| A Cajun at Da Taj Majal
| Stainless
Cajun | Pizza Man
Trade Show Crew | Gene
Sparrow | Who Dat BBQ
Share your CAJUN GRILL experience… email your story and photo. Photos
should be attached and at a file size of 300k or less. Or mail to us
at: THE CAJUN GRILL, 204 Wilson Street, Lafayette, LA 70501
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