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  1. Managing Director
  2. Managing Director
  3. Managing Director
  4. Managing Director

About Us...

The Biloxi Cajun was born in Biloxi Mississippi. He had a mostly uneventful childhood. At an early age, his taste buds began acquiring familiarity with different tasting and spicy foods.

A 23-year career in the U.S. Air Force sent him around the world several times over. In places like Japan, Korea, Taiwan, Vietnam and Thailand, spicy foods were abundant. This only helped to increase his desire for the unusual.

The Biloxi Cajun found himself in Riverside, Ohio (outside Dayton) at the end of his military career. He stayed there, started a "real" job, but found the typical Midwest diet somewhat bland for his tastes.

Around 2001, he started putting together recipes and flavors he had found and used over the years. That is where these sauces and rubs came from.

In 2008, The Biloxi Cajun, LLC was born. Festivals, Retirement parties, Birthday parties were catered.

It is also when the Biloxi Cajun started putting together in his cookbook. The recipes were from his childhood. Things that his Grandmother, his Mother, several Aunts, and Cousins cooked. Real Cajun and Southern foods. The Cookbook was printed in Feb 2012.

On behalf of the Biloxi Cajun, I hope you enjoy the many flavors of the sauces and rubs available.

About Our Food

Our mission is to provide you with the finest and most authentic BBQ food made from the finest meats, spices and other ingredients possible. We also have our own Biloxi Cajun line of  Hot Sauces and Rubs that are available to purchase for your dining pleasure at any time.

Baby Back Pork Ribs

Hand Rubbed with the Biloxi Cajun's Special Rib Rub, slowly smoked over apple wood and mesquite wood (up to six hours), and lightly brushed with Biloxi Cajun finishing sauce.

St. Louis Style Ribs

Hand Rubbed with the Biloxi Cajun's Special Rib Rub, slowly smoked over mesquite wood (up to six hours), and lightly brushed with Biloxi Cajun finishing sauce.

Smoked Beef Brisket

Succulent USDA choice beef brisket, hand rubbed with Biloxi Cajun's Special Brisket Rub, then slowly smoked for up to 14 hours. Sliced thick or thin, served on a bun or by its self on a plate with BBQ Sauce and sides. sides 

Smoked Pulled Pork

Whole pork loin, Hand Rubbed with the Biloxi Cajun's Spicy Pork Rub, slowly smoked over peach wood and mesquite wood (up to 12 hours), Then pulled apart, by hand, and piled high on a bun or on a plate with BBQ Sauce and sides.sides

Chicken

Juicy chicken quarters (leg and thigh or breast and wing) Smoked to perfection over pecan wood and hickory wood. Lightly sauced with hickory sauce. Chicken breasts, boneless, skinless and legs also available.

Burgers, Dogs, Brats and other items

We use 100% Beef hamburger meat, 100% beef Franks, Brats, Polish Sausage, and Cajun Boudin Sausage. They are all grilled to your perfection over hickory wood for a great taste.


Last, but Not Least.....

    The three main points a pit master must follow are:

    1. Appearance - The meat must be carefully carved and presented and should make your mouth water just by looking at it. If meat is smoked, a light pink color at the edge of the meat will denote the "Smoke Ring." This is sometimes confused with undercooked meat.

    2. Tenderness - It should be moist and tender. Ribs should pull off the bone easily, but not fall off when picked up. Meat should not be sliced thin to make it tender. It should not be mushy either.

    3. Flavor - The flavor should be from the meat, its juices, the spices and a light brushing of sauce sometimes.


In each year,2012,2013 and 2014, The Biloxi Cajun was awarded the "Best of Dayton Award" in the Online and Mail Order Shopping Category By the Dayton Awards Program Committee. 

  1. Managing Director
  2. Managing Director
  3. Managing Director

I wish to Thank all my customers for their support over the years. Loyal customers are the backbone of any small company. I look forward to serving you in the future with the best products and services that I have provided in the past. Thanks, again for your support. 

Homer Rice,
The Biloxi Cajun