Tailgaiting Practice

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Keith Guidry served as a judge last summer in the inaugural Cajun Heartland State Fair Barbecue Cook-off. This year, Guidry strapped on his apron and entered the competition. "I want the trophy," said Guidry with Percy Guidry's Patio and Hearth on Johnston Street, a noted tailgate chef who can be seen at just about all University of Louisiana home games exhibiting his culinary skills. "I tasted the food last year," he said. "I think we can win this one." The rest of the story Trevis R. Badeaux tbadeaux@theadvertiser.com

[NewsCopy]

Charcoal or gas. Grill enthusiasts have debated the advantages and disadvantages of both since propane and other gas grills were introduced to the marketplace. There are solid arguments on either side. In the end, it all comes down to personal preference -which creates the specific flavor you seek in your barbecue. Chad Leger with Leger's Country Market in Mire regularly competes in local, regional and national barbecue competitions. He prefers charcoal pits, but he refuses to use charcoal lighter fluid or bricks pre-soaked in a lighter fluid solution. Instead, Leger uses a chimney. It's a metal canister with a handle on the side and a grill on the bottom. Charcoal bricks are placed inside the canister. Newspaper or another substance is placed beneath the canister and lit. The rest of the story Trevis R. Badeaux tbadeaux@theadvertiser.com

[shasta]

"Chad Leger with Leger's Country Market in Mire"

haha chad is a goofy dude, i live about a mile from there, go all the time, its a trip