Firing Up the Grill: Tips from a South Louisiana Dad

Now, folks, we all know that down here in South Louisiana, grilling isn’t just cookin'—it’s a way of life. There’s something about a slab of meat, some Cajun seasoning, and a smoky grill that speaks to the soul. Whether you’re using charcoal, gas, or wood, here’s the ultimate tip from me to you: take it low and slow (unless you’re grilling burgers, then it’s quick and fiery, of course!).

Here’s the trick, especially when you’re grilling up some ribs or brisket—don’t rush it! You want that bark, that outer crust, to set up nice and slow. It’s like a first date; you don’t want to come on too strong. A nice Southern sear will get you far.

• Dad Joke Alert: What do you call a pig who does karate? A pork chop!

Quick Tips:

• Keep a spray bottle of apple cider vinegar nearby to spritz the meat. It keeps it juicy!
• Give your grill time to heat up. I’m talking about a good 15-20 minutes, especially if it’s a charcoal grill.
• Rest the Meat – I know you’re hungry, but hold off! Let it sit for about 10 minutes to keep those juices in.

So no matter what you’re grillin’, from ribs to sausage, just remember, Cussin Cajun has your back with those perfect Cajun BBQ flavors!