Jump to content
The Bayou Gardener Family


  • Content Count

  • Joined

  • Last visited

Community Reputation

17 Good

About T-Boy

  • Rank

Personal Information

  • Location
    Lafayette, LA

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. Well I decided to plant in containers. Was having trouble finding a 20-25 gallon container that was affordable. Settled on these $19.98 20 gallon pond liners from Lowes: https://www.lowes.com/pd/MacCourt-26-in-L-x-26-in-W-Black-High-Density-Polyethylene-Pond-Liner-20-Gallon/999948250 I will drill holes in the bottom for drainage. Needed them to look half decent as they will be on my patio.
  2. T-Boy

    What is blooming?

    Sages, salvia, plumeria and Angel's Trumpets.
  3. I normally BBQ Baby Back ribs, however, the store I went to recently was out (and given the circumstances I was not going to run around town looking for some) so I decided to try some St. Louis style. Prep them by removing the membrane and seasoning with Tony Chacere's More Spice seasoning (we call it "kicked up Tony's"). I cook my ribs on indirect heat on my Weber and baste them about every 30 minutes for about 1 1/2 to 2 hours. Have to say the ribs came out pretty good but I still prefer Baby Backs. Here is the recipe for the "secret sauce" I baste with. You can use it on any pork cut (I haven't tried it on chicken yet) and I always save some to have on the side. This is easily tailored to your own liking: 2 8oz cans of tomato sauce 1/2 cup cider vinegar 1/3 cup of honey 1/4 cup ketchup 1/4 cup molasses 3 TBSP worcestershire 1 tsp paprika 1 tsp garlic powder 1/2 tsp each of freshly-ground black pepper, onion powder and salt Mix together well and bring to a boil on the stove. Reduce the heat to a simmer uncovered for 20 minutes or until int reaches you desired level of thickness. I like it pretty thick. One recipe was enough to baste the ribs in the photo and have a bit extra.
  4. Yes I have that problem as well, they eat my figs, blackberries and satsumas. I have a "plan" for them once the muscadines start producing.
  5. Yes I had a 2 wire trellis for the blackberries. Converted it to a 1 wire at 5'. Will prune down to one dominant stem and then top off once it gets slightly higher that 5' and allow two lateral cordons to stretch out across the wire. I will try and keep this updated. Input is much appreciated, thanks!
  6. Came into today. Now have to prune it back and get it going up.
  7. May have to rethink planting avocados. The place where I can plant them is definitely clay soil.
  8. HW one of my high school football coaches played his high school football at Cottonport. Emile Celestine. Great man. I love boudin!!!!!
  9. Thanks that does make sense. Gonna be a challenge to find something big enough to soak it in. Will probably try a plastic garbage can. I will have to be on the lookout for vinegar on sale!!!!
  10. I just opened a Mayhaw wine I made last year. Made it a little too sweet. I been having problems with mead and fruit wines keeping the yeast going and getting the gravity down. Gonna have to rethink how I use yeast nutrients. I am down to one 16 ounce bottle of one of my best. The recipe was for a Chocolate Maple Porter. However, I substituted Steen's pure can syrup for the maple syrup and talk about good!
  11. Any other home brewers out there? Currently enjoying a honey wine aka mead that I made a few months back. Little sweet for my liking. I also made a fortified wine out of the same batch. Haven't tried it yet. I'm going to open a sparkling mayhaw wine tomorrow evening. What do you have waiting to be opened?
  12. My father passed away at the end our last year and I inherited one of his cast iron cauldrons. Its too big to fit in the oven, so I can't used that method to reclaim it. As you can see, other than rust, its in pretty good shape. Has anyone reconditioned something like that. I've seen some videos on Youtube but was wondering if anyone has any actual experience with that?
  13. Have to pull out some blackberry bushes that have a fungus. Decided to replace with this variety of muscadine. Hope to be able to make some wine once they get to producing. Has anyone had any experience with this variety? Any tips on muscadines in general?
  14. T-Boy

    What is blooming?

    Tulips were done about a week ago. LA Iris are in full bloom with the crinums just beginning to open up.
  15. Cajun, how big of a container are you going to use? I went to the website you posted and it appears that the cold hardy variety can be grown in the ground where I am which is not very far from where you are. Might give that a try.
  • Create New...

Important Information

We use cookies to help us enhance your online experience. If that sounds good, click “I Accept” or review our Privacy Policy and Terms of Use.