I make Ghost Pepper hot sauce over here in Youngsville. It goes very well in all cajun dishes. Especially roux based dishes. You should try it out.

Here in east Texas, we call this meatballs and gravy. We pour it over rice or mashed potatoes.

How do I get your shirt?

The only thing I would have changed......two gallons of beer instead of water! 🤣

Don't disrespect SC I season my food until the ghost of my grandmother says that's enough and then I add some more

Recently lost my pepper, we went by ebony and ivory when we were cooking. Looking good, wanna see yall do some boudain.

I've been making meatballs for my spaghetti & meatballs for 50 yrs. I like adding bread, eggs, and a bit of milk because it tends to make the meatballs more tender. It also helps to stretch your meat out further.

Makes my mouth water..... Cold beer and hogs head cheese....

Can’t wait to try This. It looks amazing. Thank you.

Never in my life have I seen roux-in-a-jar.

Great video brother. Please tell me you poured some of that au jus in the pot. Subscibed Cap.

In Mexico 🇲🇽 it’s called ABONDIGAS 😅👍🏽

I have never seen it with ground up meat only chunks and pieces in gel .

I need to stop by a get a plate, that look good

Absolutely luv yall accent..tfs..fye!

Just to let you know my. Family.in southern I'll has been making head cheese for over a hundred years

I thought the trinity was onion , bell pepper, celery?

He sounds like BS

We like CC, redoe the video. The quality is terrible!

Capt. I'm always honest about your videos .... BUT I've lived in south Louisiana all my life and proud to say , i never tried or will ever try hoghead cheese . But like always loved the video

Southeast Texas eats it but it definitely was a recipe passed down from my in laws that came from New Iberia and St. Martinsville. The magnalite pot is absolutely what I use and I know my mother in law is cooking with me when I make it. ❤

I'm originally from Northern Minnesota and moved to North Carolina. I grew up eating hog head cheese and still make it using the whole hog head. I use pickling spice, salt, pepper, fresh garlic, fresh onion,and vinager to season! Definitely gonna try your version! I also add the tongue and heart.

That is a wonderful recipe of old and i remember when i was a kid, my mom and I use to eat home made headcheese sandwiches. Thank you for making this. Such a great recipe. Nothing like cajan cooking. Carolyn d Hogarth from osoyoos b.c. Canada. A big hi from our Canadian firefighters....love you all....

I'm from central Louisiana, love ur videos dude! Been binge watchin since I found ur channel last week

My grandfather in pensacola Florida used to eat hogs head cheese all the time.i could never make it past the name. Cool video.

Hog head cheese sandwich 👌

Louisiana Boyz checkin in from Boston!!! Hog Head Cheese is the best Horse divers (Hors D'oeuvre) there is!!!

Just found your channel and am enjoying it very much. Is there a link to your recipes anywhere? An ingredient list and method of putting it all together would be handy! Thanks

This was cool 😁

Man! That rabbit and greens looks amazing! I know that taste was "phenomenal!" Captain Coby Cajun Cooking is bringing it!....every time.

Superb!

So basically you made hamburger stew. And used hamburger meat balls versus just ground burger like we used to can back home. Kewl

Please tell me that spoon used to be round on the end.

If you use good chop meat not crap from the store with all the chemicals in it. Get it from a butcher we have a longhorn beef farm Longhorn beef does not shrink when cooked it’s very lean super high in protein super low in fat.

Didn't actually give a recipe. I'll pass on this one.

Hello where can I find that pot?

I'm going to make these

Capt Coby, I’m reporting on my new experience with your Seasonings. I made Meatball Stew and used your “Mild” seasoning and it came out awesome. I also used your “Rub” on a Beef Brisket I pit-smoked. The Rub was great, even though I undercooked the brisket. It smoked 6 hours but I think it would have been better 8 or more hours on the pit. My bad! Lastly, a suggestion. Your bottle colors. The Rub and Mild seasoning look alike in dim lighting. I accidentally poured “Rub” into my Red Beans and was pissed. But I tasted it, added more water to the boil, added some “mild” to the pot, cooked it down, and honestly I was pleasantly surprised by how good it still turned out. Change the color of the Rub to another color so someone like me don’t make the same mistake and grab the wrong bottle. 😜 Thanks for the Cajun inspiration, sir!! Bon Apetite’

Only person who talks more than a woman in the kitchen is a Cajun man!

Amazing. Thanks fellas.

Watching two friends cooking and messing with each other made my morning! Imagine a world where friendship and work come together daily to get things done. That’s a world where everyone could thrive! Thanks gentlemen!

They should call it whistle stew

No Tasso ham?

I like how in almost all his videos there's some rando overweight middle-aged white guy that shows up at the end when they start eating. I fit that description and I'm willing to audition.

My dudes, it's damn hard to beat Savoie's jar roux. The heck with traditional method of making your own roux and risking it burning and having to throw it out. Pre-made roux is definitely the way to go these days since there are so many great variations out there.

I guess y'all are kind of on duty, but the only thing missing while cooking this recipe is some cold beer.

Reminds me of Paul Prudhomme's old bean recipe. The trinity goes in at stages and the browned sausage goes in the last 15 or 20 minutes. The tomato paste and bullion sound interesting and I'm definitely going to give them a shot. Thank ya'll.

Does look good.

I'd have shoved that whole spoon in my mouth!😂

Don't you wash ur beans, not Everybody does a good job, in the factory, packaging food, some may not wash they're hands, some may not sort the beans, you should clean them so you don't break a tooth on a rock