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Roger Mooking heads to Texas and Louisiana to feast on classic Cajun cooking. In small town Mamou, La., there's a big time smokehouse filled with five hundred pounds of Southern smoked favorites. Roger helps owner T-Boy fill the room with sausages, tasso, ribs and jerky. A selection of smoked meats is then stirred into a pot of T-Boy's famous red beans and served over white rice. In College Station, Texas, a professor originally from Louisiana has transformed a shed into a smoker in order to make Cochon de Lait, a Cajun pig roast. |
Running
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| Title: | Cajun Cookouts | |
| Air Date: | August 6, 2013 | |
| Runtime: | 30 min | |
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