Harris Teeter had angus choice porterhouse steaks on sale for $9.99/lb. Made some romesco sauce to go with it. Smoked it on the LSG to 110f and then seared it over the fire in the firebox.
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Finally bought a copy of Chef Paul Prudhomme's Louisiana Kitchen. I don't know why i haven't purchased this before considering I love Louisiana cuisine and SE Texas has a strong Cajun influence. Last night I started a pot of Red Beans, I started late and they simmered until 1:30am (I set an alarm then went back to sleep after turning the burner off). Today I made Crawfish Etouffee. The red beans and rice are excellent but the etouffee is one of the best I've ever had! Everyone who mentioned this cook book recently is right, a must-have in any cookbook collection.
Slight modifications:
Red Beans and Rice: I added 1 jalapeno, 8 oz. of home made tasso, and I used black buck andouille sausage.
Etouffee: I added one jalapeno
Served with Chef Paul's Basic Rice recipe.
I realized after taking the picture that I forgot to make some corn bread
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Another book that I bought is The Prudhomme Family Cook Book. It has recipes and family history provided by the other 12 Prudhomme children - at least one of whom in addition to Paul also has a restaurant and national recognition. Many recipes are historical to the family's days sharecropping in the 1920s and 1930s and are not made as often anymore but are interesting, along with the family history. These are the recipes Paul grew up with, modified a bit, and used in his restaurants. -
Yeah, it was Panhead John 's etouffe recipe that sent me scurrying to order the cookbook. For years I've quickly deep fried lightly-breaded mudbugs before putting them into my crawfish etouffe. Seeing all those crawfish cooking in butter in John's post made me want to try it that way too.
The Prudhomme Family Cookbook sounds interesting as well. Stop tempting me!
Kathryn -
I'm about to launch my Louisiana cooking series in which I plan to cook several Paul Prudhomme and K Paul's kitchen recipes. Such a NO icon. I remember folks lined up around the block like Franklin's waiting to get in. He and his fabulous restaurant shall be missed.
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Tony-Must-Thy-Bac-Fuego Pork Tenderloin
Dry Brined 2 days with a light dusting of Tony's.
Nice slather of mustard all over with a very light sprinkling of dried Thyme leaves ontop.
Wrapped in bacon that was precooked a bit and secured with toothpicks.
Beso del Fuego bbq sauce applied ontop at 135 internal, pulled at 140.
Pellet ran 380-400 mostly.
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Clawbear57 fzxdoc texastweeter The poor tenderloin, like most, didn't have a choice but to be good. Just like a LOADED baked potato.
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*Italian Pizza Steak Sammich*
This tasty sandwich included seasoned & seared Flat Iron, grilled Portobello mushrooms, pepperonis, vodka sauce, Mozzarella and Swiss cheeses. All of it piled on buttered and toasted, Italian bread. All cooked on a Kong @ 700 degrees.
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Much appreciated!!!Comment
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Threw a pork butt in the smoker with some apple chunks yesterday morning before work. Hadn't planned on pork this week, but I couldn't pass it up for $1.49/lb!
I had to crutch it because I was getting hungry, crust remained pretty good. Used a variation of Memphis Dust, a cult classic.
I set the temp to around 240° as you can see, had it there for several many hours. I ended up cranking it after I wrapped it because I had lost my patience and needed to satiate my appetite.
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Pulled a few quarts of the weeks stock & seasoned it into a broth, added the trimmings out of the freezer, homemade noodles were made yesterday, cut some carrots, leek greens, etc.. kept one of my flat breads from the 5 I baked last night and had some slow cooked ham I’ve been slowly trimming away at, fresh mayo, lettuce, tomato and Dijon…. I’m slowly becoming a lunch time soup kitchen.
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Andrrr I am, and I have gotten my batch of down to so small that it’s not a bunch of work. 1 decent size farm fresh egg, 75 grams of all purpose flour, semolina for dusting. A small bit, maybe a teaspoon of favorite oil and a pinch of salt. The soup noodles in front, those measurements would double those, based on how thin you roll it.
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Last edited by Richard Chrz; May 4, 2023, 06:38 PM.Comment
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smokenoob, I’ve been working on a grilled salmon rub, still has a ways to go, but, really good so far.Last edited by Richard Chrz; May 4, 2023, 08:00 PM.
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It was in a Friday night fish night tonight. Got beat to heck in winds and waves above forecast 🙄. Advil and vodka helped after a good nap 😂 and then Mingo Snapper appetizer along with Trigger fish in the air fryer! All caught on slow pitch jigs! Recovering now…..
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Cast an cook is on the menu here tomorrow as well. Yours will be tough to beat. -
texastweeter either way I am sure you will still have a good day! -
Worst day fishing is better than best day in office.
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Chicken Chile Verde… again 🤤🤤🤤🤤🤤
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JCBBQ what I love the most about this recipe is that it is so fast and there really is lots of flavor. You might think you should add liquid to the IP, it you don’t have to. Maybe if you did this on the range or in the oven, but not for the IP. You can always mix up the chiles to your taste. We topped with avocado, sour cream and cotija because that’s our jams.
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So yesterday was my parents 60th wedding anniversary. I knew they were going out to a fancy restaurant for lunch, so I tried to have a dinner time celebration with some of the kids that could make it. On the menu was BBQ chicken, baked beans, green beans, slaw and cake!
Chicken was seasoned at the grill with Kosmos Dirty Bird - a new rub to me, but I like it a lot!
Ran some legs on the SNS Kamado with lump charcoal and grillgrates...
While over on the Genesis a bunch of thigh action was going on...
Me, watching the grills with my insulated tumbler of iced tea...
Finished with a glaze of Sweet Baby Ray's, for a traditional "bbq chicken" taste...
Later after dinner, got a picture of the happy couple and their cake. Unfortunately my son and his wife had to leave before the champagne and cake came out, and my son in law was off studying for his insurance agent exam... invited my sister and her son who live an hour and a half away, but none of them could make it due to illness.
I would have done something bigger with their friends, like we did for their 50th, but unfortunately, all their friends I know are out of state, as they moved here 5 years ago to be near us and close to good doctors and hospitals. Hopefully they had a good time celebrating with kids, grandkids and GREAT grandkids though!
I was able to send everyone home with a doggie bag of bbq chicken, keeping just enough for today for ourselves. Now I realize it's Cinco de Mayo, so hmmm... bbq chicken tacos?
Last edited by jfmorris; May 5, 2023, 09:10 AM.Comment
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I have quite the deal planned for tomorrow.
I have bison brisket, which I have never cooked but I am really looking forward to that. It is for a friend, so I will not be able to try it. However, I am looking forward to hearing what he thinks of it.
I am also doing a pork belly slab and two pieces of corned beef for pastrami.
Really looking forward to getting the smoke going on the KBQ.Comment
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Where did you score Bison Brisket?
My so n acob (24) just talked me into buying some Elk & Bison...his interest in BBQ has grown since we got "Delilah". I think he knows that that thing is going to around longer than me!!Last edited by Bad Hat BBQ; May 6, 2023, 07:41 AM.
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Made Henrik's Jamaican Sticky Drumsticks last night. My kids raved again, since it's been many years since I've made these. 2 of my sons say they like this flavor better than traditional BBQ & BBQ sauce. I didn't sear after saucing, hence the difference in appearance from Henrik's in the recipe post.
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Clawbear57 It's a link in my post above. Try it, I bet you'll like it.
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Stirfry on the ci griddleComment
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