Made sausage and shrimp gumbo last weekend. My wife can't do spicey, so I substituted smoked beef sausage for andouille, added some Okra the last ten minutes of the cook to keep it crunchy, then turned off the heat. Added one pound of shrimp and let the heat of the Gumbo cook the shrimp for another ten minutes. They came out perfect. Definitely craveable. Served over creamy grits
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Smoking some oysters.
Fresh from Taylor shellfish in Shelton, WA.
I didn't shuck, just bought the 64oz tub.
*Added pics,
LOL, the pan made polka dot smoke spots!
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Even with 4 dozen or so they don't last more than a week or 2 in the fridge. Ill eat 3-4 a day and the kids will grab some.
On a previous batch, after smoking I packed them in a half pint mason jar and vacuum sealed. Dry. No oil other than what came out of them. Stored in fridge for...long enough to forget about, several months. They were eaten.
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Last night: Cornell Chicken
Also made 9 lbs of East Texas Hatch Cheddar sausage.
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Awe shucks.Comment
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Bark, bark ,bark and more bark!Comment
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LFG!Comment
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I had a nice Flat Iron steak from Wild Fork that needed cooking. So I fired up the little Smokey Joe and made it for dinner tonight. Nothing special. Prepped in the usual way, then cooked using the keep flipping method. Served with shrooms and a baker. Yum.
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Lisa is travelling again, so tonight was steak night for me. Found a nice New York Strip at Publix that had a reasonable amount of marbling. It was 1.3 pounds before trimming fat, so enough for two meals.
This was my first venture into SVQ for steaks. Went 131 for 3 hours and then into an ice bath. I patted it dry and used an espresso steak rub I picked up at a little tea and spice shop in St. Augustine. Seared on the LSG Adjustable,
Turned out great. Served with a baked potato and a bacon Caesar salad from a bag (some of the bacon somehow wound up on the potato...).
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Chops, gnocchi, brown butter sage sauce. Served with a salad. I'll post plated pics later. Yes I cheated and used store bought gnocchi.Attached FilesLast edited by texastweeter; September 24, 2024, 06:51 PM.Comment
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I did these prime ribs for my birthday. They were good, but I have a question someone might be able to I answer. I cooked them to 275 until they were probe tender. I held them for about an hour and a half before serving. They weren’t as tender and juicy as when probe tender. Did I hold them too long? When I do Butts a 2-4 hour hold improves them.
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Holy basil from the garden, chanterelles from the forest, and flank from the freezer come together for a spicy Thai meal straight from the wok. To go with it I created this Holy Basil Smash cocktail.
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barelfly I thought I wrote it down but I guess not. But I believe it was 12 basil leaves a mix of mostly holy and some Thai which was also used as the garnish. 2 oz gin, 3/4 oz lemon juice, 1/2 oz simple, 1/2 oz Green Chartreuse. Muddle the basil, shake and double-strain into a rocks glass. The Phat Bai Horapha was based on the serious eats recipe but I added the shrooms in with the beef.Last edited by Attjack; September 26, 2024, 12:29 PM. -
texastweeter Once you learn to identify a mushroom it's no big deal. I'm 100% confident with chanterelles they're easy once you can identify them and the false variety.
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I took some of that chicken I made the other day and made tacos. Onions, pickled jalapeños, cheese, tomato, a little lettuce and some Pepper Palace chimichuri. A squeeze of lime. The best tacos I have ever had. I was surprised. I still need some of those taco holder thingamajigs.
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It was Taco Tuesday in our house as well...
My usual ground beef gringo tacos. Very yummy.
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First pizza in a long time. I used Kenji's dough recipe and it never came together quite right. First, it overheated the blender and it stopped running. (It took 2 days for the blender to recover.) I wound up kneading by hand, but after about 15 min the dough still hadn't smoothed out. The first rise, (in the fridge), was great, but the final proofing was lackluster - almost no rise.
I shaped and baked it anyway and it turned out OK. I sauced it, added freshly grated mozz and very thinly sliced sopressata.
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GolfGeezer - for me, one of the "secrets" of shaping a pizza dough is to put the dough in a round in a round container for the first rise. starting off with a round dough is just easier. -
Richard Chrz - I have American Pie, My Pizza, and The Elements of Pizza, but I don't have The Pizza Bible...
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RonB I do use a round bowl. My issue is the stretch/shaping. Under-proofed, over-proofed, need-a-proof, got-no-proof….read all the stuff I could (and I have the bible), stretch a little, let it rest, lift it, don’t lift it, v-shaped hands using finger tips, knuckles, yelling at it, whimpering….but they have been decent tasting once I can get them into the Gozney.
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