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What is a BOUCHERIE???

There is, perhaps, no better example of community than an old fashioned boucherie.  Head down to Louisiana, and you will still find people gathering to take part in this rich, Cajun tradition.  Born out of necessity before the invention of refrigeration, community would gather together to butcher and cook an entire hog.  If each family had to butcher their own pig, it would go bad before they were able to process and cook all of the meat - bring on the boucherie

People would begin to gather as soon as the sun was up to complete the first step of the boucherie - the butchering of the hog.  Unlike a BBQ, where people show up when the pig is cooked, masses of people come to pitch in for the cooking of the entire animal.  Everyone cooks according to his or her specialty, and no part of the pig is left untouched.  As people gather to butcher the pig, the pieces are distributed to be cooked.  The smell of each dish being prepared begins to fill the air - ribs, stews, soups, sausage, chops, hams, and much more. 

Every part of the hog was to be used (those left with the tail had some creativity on their hands), some dishes were eaten that day, but many of the items prepared we made to last for some time, sausages, hogs head cheese, and so on.  The boucherie is not just about cooking, it is a celebration of food and community that still takes place today.  A traditional BBQ takes place around a special occasion like the Fourth of July, Labor Day, or a family reunion; however, a boucherie does not need a special occasion - it is the occasion. 

Though this tradition arose out of lack of technology, to cook and store food, but modern-day boucheries are a little different.  Now, you can find state of the art equipment being used to cook each part of the pig to perfection - included in this state of the art equipment is the GAME CHANGER Smoker.  The GAME CHANGER has made its appearance at several boucheries around the country. This smoker is perfect to be able to cook perfectly tender ribs, savory jerky, and juicy whole hog.  Next time you find yourself in Cajun country, just follow the smell of slow-roasted pork and find yourself taking part in one of America’s richest and tastiest traditions.

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GAME CHANGER Becomes a Trojan

Thirty years after he arrived on campus as a college freshmen, Aaron Norris, is taking a trip back to the hallowed halls of his alma mater - Taylor University. Norris spent his four years on campus studying hard and playing football for the Trojans.  After graduating in 1993 with a Bachelor’s degree in Mass Communication, he has been running Norris Thermal Technologies for the past three decades and was one of the creators of the revolutionary GAME CHANGER Smoker in 2016. 

Taylor University is the latest organization to purchase one of these smokers for their kitchen.  The GAME CHANGER has a tall order on this campus, as feeding over 2,500 college students every day is no piece of cake. 

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Executive Chef at Taylor University, Nathaniel Malone, is excited to implement this new piece of technology into their kitchen. While exploring his options, he was drawn to the GAME CHANGER’s easy-to-use operating system and WIFI enabled monitoring and adjusting features.  “At Taylor dining we are always looking for new ways to bring flavor and innovation to the campus,” stated Chef Malone, “and being able to smoke our own ingredients versus paying a premium for lower quality, big, brand items is a real ‘game changer.’”

 Chef Malone and his team are excited to exemplify Taylor University’s mission of supporting the local community as well as their own alumni.  Norris will play a key role in the installation of the GAME CHANGER Smoker at Taylor Dining on July 11th.