Slow Smoked Beef Ribs

As I shared pictures of these slow smoked Beef back ribs, many cooks were asking how you did cook them. I will do the best I can to try to explain to you exactly how I smoked them. Remember this is how I did them I am sure there are hundreds of other ways.

Remove the membrane; apply a light coat of olive oil over the whole slab of ribs. Then mix a beef injection made with a can of beef broth and ¼ cup of apple juice, inject the ribs. Cover a light coat of Ritter’s BBQ Tender rub first, then on top Ritter’s BBQ Pecan Rub and course black pepper. (3parts rub 1 part course black pepper, make sure it is course) Let it the ribs sit in frig covered over for at least 6 hours.

Set the Smoker/Pit temp to 235-250F I used charcoal, Pecan wood (Pecan, not PeeCan) and Oak. When smoker gets to 235F put on the grill and let it cook for an hour, spray with mixture of apple Juice and little beef broth every hour for 3 to 4 hours, now the question is when to pull them to wrap. I like to look at the color of the ribs, nice dark color is what I am looking for, and the meat pulling away from the bones. Once they reach the dark color wrap them with aluminum foil for about 30-45 minutes. Take them out of the foil put back on the pit for another 20 minutes. www.daiglesbbq.com

Daigle's Cajun Sweet Buffalo Wings Recipe

Easy to make Buffalo wings. First you will need to marinade a few pounds of wings. I like to use the wings that are already cut in half, without the tips. Place wings in a bowl and Marinade in Daigle's Cajun Hot Sauce,  season with Daigle's Cajun Grillin' Blend BBQ Seasoning. Allow the wings to set in the marinade for at least 5 hours.

For this recipe you will fry the wings naked, which means no batter is used, it makes clean up much more easier. Fry in hot oil until brown, usually takes about 5 to 7 minutes at 375F.

 Drain on paper towel. Place wings in a large bowl, add Cajun Sweet Applewood Jalapeno Sauce and Cajun Sweet Habanero Rib Sauce, tumble the wings in the sauce.

Sprinkle Cajun Grillin' Blend BBQ Seasoning on them and Serve!

Aubrey Loves when I cook wings! Look How Cute She Is!!

Knuckle Lickin' BBQ Pork Ribs

 You will find that there are hundreds of ways to cook ribs. Here is a delicious, mouth watering, BBQ recipe for slow smoked Knuckle Lickin' Good pork ribs.

The ribs I chose to smoke for this recipe, is St. Louis Style Pork ribs, this involves cutting off the skirt meat on the bone side of the spareribs. I chose St. Louis Style ribs over Baby Back ribs because they have more meat on them.

To season and marinade the ribs use Daigle's Cajun Grillin' Blend BBQ Seasoning, it is made with Sea Salt, low sodium,  No MSG, and a variety of herbs and spices. It is the perfect rub for ribs and complements Daigle's Cajun Sweet Sauces.  Cover the top of the meat, sides, and bottom with the Cajun Grillin' Blend, place in a pan, and cover with foil, and let it sit over night in the frig.

After letting ribs sit over night, set the smoker, to 235C, you may use a variety of wood, I used Pecan wood.   Place Ribs in the smoker for one hour. Next, Using a brush or spray bottle coat the top and bottom with apple juice, this will keep them moist. Let them cook for another hour, apply apple juice, and flip. Do this same process one more time.

Then remove ribs, apply more apple juice and completely wrap in foil 3 times, make sure the foil is tight around the ribs. Place back into smoker for 1 hour 45 minutes.

Remove from foil, place back on smoker and brush on Daigle's Cajun Sweet Sauces, I used Cajun Sweet & Sour Sauce, it is JD Davidsmeyer's favorite sauce to use on ribs, he is with JD's Team Xtreme BBQ, from San Antonio Texas, and has won several awards using this sauce.

Allow ribs to cook for about 15 minutes, add more sauce to top and bone side. Do this process one more time. Then remove from smoker, cut ribs between the bones and serve!  Knuckle Lickin' Good!

Awards : Daigle Family Co.

Awards : Daigle Family Co.

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Review: Daigle Family Co. Cajun Sweet Applewood Jalapeno BBQ Sauce

Review: Daigle Family Co. Cajun Sweet Applewood Jalapeno BBQ Sauce

Daigle Family Company Sauce was featured in the December Louisiana Sportsman magazine.

August 12, 2011, Jerald and Glenda Horst of Franklington, LA visited at the home of Tommy and Gayle Daigle, owners of Daigle’s Cajun Sauce, interviewing and having a photo shoot while Gayle prepared fish dishes.

Glenda took notes of the techniques and recipes while Jerald did the picture taking of steps in the preparation of several fish dishes which included garfish roast cooked in a black pot, garfish cakes and grilled sac-a-lait marinated in Daigle’s Cajun Sweet and Sour Sauce.

Jerald and Glenda are authors of cookbooks “Louisiana Seafood Bible- Crawfish, Shrimp, Crab and Oysters with different books for each type of seafood.

September 2012 they will be releasing the Louisiana Seafood Bible-Fish, Volume I and Volume II which Gayle with Daigle Family Company will have some of her Louisiana fish recipes being printed in the book.

Mr. Horst is a also a columnist for Louisiana Sportsman magazine.

The Daigle Company began with the original Cajun Sweet and Sour Sauce. Other favors now on the market are Cajun Sweet & Sour Sauce (Spicy), Sweet Habanero Rib Sauce, Cajun Sweet Pecan Garlic Sauce and Cajun Sweet Applewood Jalapeno. Two more flavors will be introduced in the near future, Cajun Grillin’ Blend and Cajun Hot Sauce.

The sauces can be used for grilling, barbeque, oven-baked dishes, perfect for dipping, ribs, wings, pork fingers, shrimp, fish, stir fry vegetables and eggs are just a handful of favorites that will be delicious with the Daigle Sauces.

Daigle’s Cajun Sauce was also in a showcase in San Antonio, Texas with J.D. Davidsmeyer, with J.D.’s team XTREME BBQ. This year J.D. entered ribs using Daigle’s Cajun Sweet and Sour Sauce and placed first twice in two different competitions. At a later date in another competition, J.D. placed 1st using Daigle’s Cajun Sweet Pecan Garlic on chicken.

In Marksville, LA, the TBIPAC BBQ Blast (IBCA) on November 19, 2011, three of Daigle’s Cajun Sauces were entered into a sauce competition with 57 teams participating. Daigle’s Cajun Pecan Garlic placed 2nd, Daigle’s Cajun Sweet and Sour Sauce placed 5th and Cajun Sweet Applewood Jalapeno placed 6th.

When perfecting the new sauces the Daigle family, Tommy and Gayle, Toby and Jennifer, Ted and Alexis gather for a tasting.

Daigle Family Company recently joined the Louisiana Restaurant Association which will give them an opportunity to meet and network other members, restaurant owners, wholesale distributors, participate in area meetings, “National Restaurant Association Show” in Chicago, Louisiana Food Service EXPO, educational seminars by Louisiana Education Foundation.

Recipes are featured on the website http://www.cajunsweetandsoursauce.com/. With the help of family and friends giving their secret recipes, such as husband, Tommy using Daigle Cajun Sweet and Sour SPICY in his famous sauce piquant, pork and beans, green beans and also uses it as a dipping sauce for chicken.

To order or for more information contact the Daigle Company at http://www.cajunsweetandsoursauce.com/ or call 337-298-7897. (Article writen by Church Point News)http://www.louisianasportsman.com/http://www.louisianasportsman.com/

Cajun Shrimp Sauce Piquante

Sauce Piquante, funny name, but it sure tastes good! As a kid growing up I could always remember Dad or my Grandfather making the best shrimp sauce piquante ever. It was so much fun watching them chop the onions and bell pepper, add a little of this and that, but the best part was eating.

Ingredients:

·         1 lbs Medium peeled devein Shrimp

·         2 Medium onion chopped

·         ½ Bell pepper chopped

·         2 Small cans tomato sauce

·         ½ Cup Cajun Sweet & Sour Sauce

·         1 Tablespoon Roux

                          1 Clove chopped garlic

·         FontKnow’s Secret Cajun Blend

·         Water

Instructions:

·         In a pot add onions, bell pepper, tomato sauce, Cajun Sweet & Sour Sauce, roux, garlic, about a cup of water, and little bit of FontKnow’sSecret Cajun Blend

·         Bring to a simmer, stir and add water as needed

·         Simmer for about an hour. Remember the longer you simmer the better will taste.

·         Add shrimp and simmer for about 30 more minutes.

·         Season with FontKnow’s Secret Cajun Blend to taste.

·         Serve over rice!

Daigle's New Sauces

Have any Christmas Leftovers?

Hope everyone enjoyed there Christmas Holiday with there family, we surely enjoyed ours. Lots of great cajun food and good laughs with family and friends. We all enjoyed eating fried turkeys, spiral cut honey baked hams, pork and beef roast, bacon wrapped dates, rice dressing, pecan pies, fudge, cookies and much much more! The day after Christmas we still had food leftover from the parties, so what we did was took the turkey, ham, roast beef, pork and made sandwiches sauteed in Cajun Sweet and Sour Sauce, and they were so delicious! Easy to make the whole family will love!


First chop meat (beef, pork, turkey, and or chicken) into bite size pieces. Next place skillet on the stove and set temp to medium to high heat. Once skillet is hot, put the meat into the skillet, meat will start to heat up, stir in Cajun Sweet and Sour Sauce. Add about 1/4 cup of sauce to about a pound of meat, you can add more if needed. Stir until sauce starts to cook into the meat. You will notice the sauce will start to bubble and stick to the meat. Remove from skillet and place on a bun, toast, or PO-boy bun, top with lettuce, tomatoes, onions, and of course more Cajun Sweet and Sour Sauce!! Knuckle Licken Good!!

Cooking with Cajun Sweet and Sour Sauce is simple

There are hundreds of different ways to use Cajun Sweet and Sour Sauce with your next dish! The best thing about using the sauce is that it simple to use, takes little time to prepare, and taste so good! Knuckle Licken Good that is.

Skillet Pepper Chicken

• 2-4 boneless chicken breast or thigh meat
• Cut meat into 1-2inch cubes, season with red and black pepper, red pepper flakes, onion and garlic powder, and salt.
• Coat large griddle with non-stick spray and brown chicken on all sides. (should take 45 minutes)
• Add 1 green, 1 red, 1 yellow bell pepper.
• Add 1-2 onions, cut in large wedges.
• Add 1 chopped jalapeño
• Cook all ingredients an additional 10-15 minutes.
• Stir in ½-3/4 cup of “Cajun Sweet and Sour Sauce”
• Cook for additional 10-15 minutes on low heat.

What our friends are saying about Cajun Sweet and Sour Sauce!!

Chris C: Great Cane's sauce replacement!!! Lol.

 

Jynelle D: Finally got some of your famous sauce and I plan to put a Boston Butt Roast in the slow cooker this weekend and add the sauce and make pulled pork sandwiches with it. I'll let you know how it turns out! I put some on crackers just to taste it and it was great that way too.

 

Ella C: that looks good where can i find that sauce

 

Penny T: Finally made it to CP and bought the most talked about sauce...It is sitting on my kitchen counter like a trophy... LOL...Just trying to decide which recipe I will use tonight... Thanks Daigle Family...

 

Randal B: From Branch LA to Ras Tanura SA...Daigle's Sweet & Sour Sauce...finger lickin' good.

 

Todd A:
Pit lit. Beer cold. Radio on 98.1. Gonna baste my little quail with some Cajun sweet n sour Daigle dat.

 

Garrett G: Hey Ted. I have baby back ribs on the pit, slow cooking for bout 3 hrs. Then I'll top it off with some Daigle sweet-n- sour.

 

Diana W. Oh that sounds YUMMY

 

Jeremy M:  Marinated thin beef strips in the sweet and sour sauce, then dehydrated it to make sweet and sour beef jerky, came out awesome! 

 

 

 

Go to our Facebook Page Click the "Like" Button!!

 

 

 

 

Little Veron's

Featured Item for September


Daigle Family Company’s Cajun
Sweet & Sour Sauce
We love this sauce because it is well balanced, goes great with a variety of foods and comes with a selection of recipes. Most of all, we love it because it’s made in Louisiana! click here

Daigle Family Crawfish Dip

• 1 ½  tablespoons of “Cajun Sweet and Sour Sauce”
• 1/3 cup of mayo
• 1 teaspoon, hot sauce.
• Mix and serve with boiled crawfish.

Store Locations

Locations in Louisana

Church Point

Rod's

Piggly Wiggly

Kwik Stop

Vautrot's

Swinging Door Cafe

Anthony'sFeed

East Ebey Shell

Short Stop Chevron (Both locations)

Lafayette

Breaux Food Mart (Moss)                   

Champagne's (Oil Center)

Fresh Pickin's (Kaliste Saloom)   

Heleaux's (Verot)   

Little Verron's (Rena Dr.)

Adrien's Supermarket (Congress)

M & S Grocery

Short Stop Chevron (University & Ambassador Caffery)
 

Broussard

Albertson's

Scott

Early's

Cajun Propane of Scott

Piggly Wiggly

Short Stop Chevron   

Arnaudville

Russell's            

Duson

Champagne's    
                                 

Eunice

Champagne's                           

Eunice Superette & Slaughterhouse     

Mamou                                     

Piggly  Wiggly 

Mire

Leger's     

Cankton

Cormier's Country Store    

Youngsville

Nu Nu's   

Pat's Grocery   

Milton 

Broussard's  

Opelousas                                    

Kelly's Country Meat Block  

Short Stop Chevron 

Carencro

Don's Country Mart

Breaux Bridge

The Fruit Stand

Rees Street Market
                                    

Big Lake 
Heberts

New Iberia

Simoneaud's Grocery & Market E. Admiral Doyle Dr.

Simoneaud's Grocery & Market E Main St               

BI- Lo Lewis St.                                                     

Menard Bro.  Bank St.       
                                    

Vidrine
Vidrine's 
 

Ville Platte
B & S  Grocery & Market
Paul 's
Champagne's
Ortego's

Jennings
Super Foods
Piggly Wiggly
Cormier's Specialty Meats

The Travel Center -Shop-Rite

Welch
90 One Stop

Crowley
Super Foods
La Grange's Food Mart

Henderson

Cajun Palms R V Resort

Poche's

The Boudin Shop and Country Store

RoanokePeto's

Skillet Pepper Chicken

• 2-4 boneless chicken breast or thigh meat
• Cut meat into 1-2inch cubes, season with red and black pepper, red pepper flakes, onion and garlic powder, and salt.
• Coat large griddle with non-stick spray and brown chicken on all sides. (should take 45 minutes)
• Add 1 green, 1 red, 1 yellow bell pepper.
• Add 1-2 onions, cut in large wedges.
• Add 1 chopped jalapeño
• Cook all ingredients an additional 10-15 minutes.
• Stir in ½-3/4 cup of “Cajun Sweet and Sour Sauce”
• Cook for additional 10-15 minutes on low heat.

Cajun Sweet and Sour Ribs

Sweet & Sour Ribs

                                                            ( OUR SIGNATURE DISH)

• Rack of ribs (remove the membrane from boneside) Using a butter knife underneath the membrane and free it up. Pull it free from bone until it is completely apart.
• Preheat oven 350 degrees.
• Season ribs with salt , red & black pepper, garlic & onion powder
• Cut ribs into serving pieces. Line large pan lined with aluminum
• Foil using non-stick spray. Bake for 1 ½  hours covered with aluminum foil .
• Add ½ cup water and cook for 30 more minutes.
• Baste generously with “Cajun Sweet and Sour Sauce”
• Place back in oven for 10 minutes ( you may repeat, adding more sauce) then serve “Knuckle Licken Good”www.cajunsweetandsour.com

About Daigle Family Co

Many, many years ago, a sweet and sour rib recipe was introduced to Tommy and I. It was used on many of our favorite oven-baked meat dishes. Then our two sons Toby and Ted came along. As they grew, our sauce became the highlight of every meal. I then decided to baste the sweet and sour sauce on dishes, such as chicken breast, pork fingers, leg quarters, pork chops, and chicken tenders. Those growing boys always wanted extra sauce on the side for dipping. Time after time I made extra sauce and stored it in the refrigerator, just enough to share it with family, friends, and co-workers. Adding the sauce to chicken and pork fingers soon became a big hit at many Christmas parties for Doctor's Hospital, the famous Daigle Christmas Eve party, and also at the Trahan’s Christmas party. Both Ted and Toby use the sweet and sour sauce on many of their meat dishes including meat loaf, hamburgers, and smoked chicken breast. Ted also smokes meat in his smoker, including smoking the sauce itself, which he shared with his friends and co-workers. This sauce has been introduced over the years to many family members and also many, many of my co-workers; Ob-Labor and Delivery-from Doctors Hospital, Opelousas General, Ville Platte, Eunice Hospital Nurses, Woman and Children's NICU, and Lafayette General Medical Center Labor and Delivery, Nursery, Mother Baby Unit, and NICU.

My family and friends always wanted us to bottle this great sauce...I can say that our dream has come true. Thanks for the encouragement from the great family members and the wonderful friends in Labor and Delivery Departments in South Louisiana. We must not forget 2 great Professors of UL School of Nursing; they have encouraged and supported our endeavor! We would also like to thank L&D night nurses and Secretaries...whom are there for us....you are great.

Daigle Family Co. came alive and decisions were made thanks to Tommy; Toby, Jennifer, William, Boston, Ellie; Ted, Alexis, Sydney, and Aubrey Daigle. Cajun Sweet and Sour Sauce will become a reality at your grocery store. Thank you for your visit to our Website and we appreciate you trying "CAJUN SWEET AND SOUR SAUCE".

I would like to give a special thanks to Desiree Guillory with Blue Magnolia Bread Pudding for your support and help through this great experience... Dez your bread pudding is the best!

I would like to mention the positive support of my mother at 92 years young for being there for me and my three older brothers Cecil, Don, Mike, and their families for their motivation behind me. I would also like to thank Tommy’s wonderful mom and dad, Diana and Moise Daigle along with Tommy's twelve brothers and sisters!

Sincerely,

Gayle Daigle
DAIGLE FAMILY CO.L.L.C.
www.cajunsweetandsoursauce.com
337-298-7897

We are one call away if you would like help with a recipe

We are a new company and we appreciate your support!!

As one of our slogans from whom Sydney our great granddaughter created, CAJUN SWEET AND SOUR- "LOVE AT FIRST BITE"

In memory of my most dearest, the most generous person I have known my father, Leon Trahan. He was the most passionate person about cooking a product and enjoyed serving it to people... He is well known for Leon's Lounge's famous hamburgers.....Thanks dad I know you are right there with us!