Unca Duke’s Geaux Jus

You’ve got to go right now and read this hilarious article about Bad Byron’s Butt Rubb and Unca Duke’s Geaux Jus in Emerald Cost (sic ) Life. I’ve had Geaux Jus in the pantry for a while and figured it for a high-end hot pepper sauce, which it is. But the story adds value, or at least, laughs. And it’s good stuff, I have to admit. It was great on fresh, tender turnip greens tonight. The greens were part of the bounty Buck and I picked up from the Panhandle Fresh farmer’s cooperative truck this afternoon. I grilled some marinated center cut pork chops (from the Mustard’s Grill recipe for Mongolian Pork Chops). Yowee they are good. The marinade is a rich mix of hoisin sauce, Tabasco, Chinese black bean sauce with garlic, chile sauce with garlic, scallions, ginger, Tamari soy, sherry vinegar, rice wine vinegar and maybe something else, I can’t remember. The other stuff we picked up from the truck included pink-eye peas, okra, purple-top and white-top turnips. (I cooked both the roots and the greens. That vile-looking liquid in the dragon-fly cup is turnip green and smoked turkey leg pot liquor. Stuff will make you live forever, or at the very least grow hair on your chest.

Well, I got to go. As Byron Chism, founder of Bad Byron’s Butt Rub, says, “A little Butt Rub makes everything better.”

4 thoughts on “Unca Duke’s Geaux Jus

  1. It’s 8:30 in the a.m. and I just got up and you’ve made me very hungry. I, BTW, am writing about sauces and this will be one of them. Let me know if there are others you know about beside the usual suspects that ought to be 0n my radar. Good to hear your voice again.


    1. Hi David — thanks –it’s great to hear from you. Anytime you have a link to anything you have written, I would love to read. Is your sauce article about commercially-available sauces? Emphasis on vinegar, or hot? What’s the theme? It’s a nice mid-fifties temps day here today and I plan to make another Mustard’s Grill cookbook dish; their French vegetable soup with pistou. It has cannellini beans. Will let you know how it turns out.


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