Taste the weird! Spread the weird! Embrace the weird, bruh!


Deux Gars Bizarres Cajun Seasoning “Two Weird Dudes Spicy Sweet Deer Jerky” 

You will need: 

2 pounds of backstrap, well-trimmed 

1 1/2 cups Deux Gars Bizarres Cajun Seasoning 

2 cups of light brown sugar 

1 1/2 tablespoons of chipotle pepper 

1 tablespoon of crushed red pepper 

½ tablespoon of cayenne pepper 

1 teaspoon of cracked black pepper 

1 teaspoon of garlic powder 

1 cup of cold water

Appropriate amount of cure 

Cut backstrap into quarter inch thick strips, set aside. Mix seasoning, spices, sugar and cure very well; mix into the cold water. Put one pound of backstrap in a gallon Ziploc, other pound in another Ziploc. Pour half of the marinade in one bag, the other half in other bag; mix very well. Lay flat in fridge, turning over after 12 hours. After 24 hours, the jerky is ready for the smoker; you can also do it in the oven or in a dehydrator I just prefer the smoke flavor from my Traeger. Pat the meat dry, then single layer the meat on the grill. Smoke (Or cook in oven) at 225 degrees for two to two and a half hours. Then remove jerky from the smoker into a paper towel lined pan; pat dry the jerky. It is now ready to eat, or vacuum seal and freeze. Enjoy!




Deux Gars Bizarres Cajun Seasoning fried trout poboys 

You will need: 

Trout filets 

French bread 

Corn meal 

Deux Gars Bizarres Cajun Seasoning 

1 lemon 

2 eggs 

Hamburger dill pickle slices 

Whisker Bomb Hot Sauce 


Rinse filets, pat dry and set aside. Heat oil to 375 degrees. Add Deux Gars Bizarres to the corn meal, to taste, and in a separate bowl add eggs and beat. Dredge filets in the eggs then in the corn meal then put in fryer and cook until golden brown. Put on the French bread, add pickles, spritz with lemon juice and enjoy. I like a spicy mayo on mine; I mix Whisker Bomb pepper sauce (From ZZ Top’s Billy F. Gibbons, and fellow rocker Tim Montana; mixed, bottled and labeled in Louisiana at Panola Pepper) with mayo for a simple, quick and delicious spicy mayo. I also put some Whisker Bomb hot sauce directly on the fish for a little extra kick of heat. Add sides like fries, hush puppies and cole slaw and you are ready for the feast. Enjoy!



Deux Gars Bizarres Arkansas White River Shore Lunch Trout 

You will need: 

One or two rainbow trout per person; scaled, gutted and head cut off. Don’t worry if you don’t get all of the scales; they will cook down and you won’t even notice them. 

Deux Gars Bizarres Cajun Seasoning 

Corn meal 





Cooking oil 


Mix 2 cups of corn meal with 3 tablespoons of flour; add Deux Gars Bizarres, to taste. Pour milk in a bowl. Heat oil to 350 degrees. Fry the bacon; the reason for the bacon is that it will add another depth of flavor to the oil, which will transfer to the fish when it cooks. While the bacon cooks, dredge trout in the corn meal and flour mix, then dip into the milk, then back into the corn meal flour mix for one more light coating. Turn the oil up to 375 degrees as you remove the bacon. Once oil is heated up, drop the fish. Depending on the size of the trout, it will take it 7 to 11 minutes to cook. You want the fish floating and the color golden brown. Make sure the skin is good and crispy. Spritz the fish with lemon juice, and serve with French fries or potato salad, the bacon and cornbread. Fried okra and coleslaw also pair well. Enjoy!


Smothered Elk (Or any other kind of venison) Roundsteaks