Brian Landry

On this week's Louisiana Eats!, author John T. Edge offers fresh perspectives on one of America's favorite foods: barbecue. Plus Chef Brian Landry will talk about a fancy culinary technique used in professional kitchens that you can use at home.

Whether you're off the coast of Africa, traipsing the streets of Dublin, or nestled in Louisiana, traditions are a part of any culture. Chef Brian Landry discusses his travels to the Canary Islands in search of tradition; Chef Matt Murphy remembers St. Patrick's Day traditions in his native Ireland; and the Crescent City Farmer's Market shares the New Orleans' tradition of St. Joseph's Day. 

From Lolis Eric Elie's Smokestack Lightening

2 cups sugar
  1/4 cup seasoned salt
1/4 cup celery salt
1/4 cup garlic salt
1/4 cup onion salt
1/4 cup paprika
1/4 cup chili seasoning
6 tablespoons ground black pepper
4 tablespoons ground white pepper
4 tablespoons cayenne pepper
2 teaspoons ground cloves
 1 teaspoon ground cumin
1 teaspoon marjoram
 1 teaspoon nutmeg
1 teaspoon dry mustard
1 teaspoon ground coriander