Smoked a chuckie for some open face sammies with some of max’s fuego bbq sauce
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Cleaning up lil Smokey... (WSM 14.5)
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It seems to be going well.Attached FilesComment
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And.... lest you think that I have abandoned the grill, Huli Huli chicken for your viewing pleasure!Attached FilesComment
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Butcher 2 blocks away had whole lambs , so what's a vegan like me to do?? Paid about $33 for a 25lb lamb. I got him to pass it through the band saw as I wanted to freeze some. Took 2 of the legs along to horse riding class where we had an asado afterwards. Still had a BBQ itch so I dragged out the live fire parrilla and tossed the lamb chops on there after dry brining a few hours. Absolutely my favorite way to cook, direct grilling like this.Attached FilesComment
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Saturday Night Special...Some Awesome Oysters, A killer Porterhouse, Baked Potato with Gorgonzola Sauce, Sautéed Spinach. Steak was cooked on the Weber 22, SnS, reverse sear, cold grate method. Was Delicious.
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troymeister Thanks for understanding. Your cooks are always awesome looking and it was 100% a sarcastic comment. I’m going to refrain from future posts like that. Last thing I want to do is upset any of my friends here. 👍 -
Oh Troymeister, no worries, all is Peace In Th Vally, an was from th git go...Greatly enjoyed th convo, ain't nobody gripin, round these parts, amigo!
I can sarcasm with th Very Best of em, can bend it around th horn like a Blacksmith, btw...
Love alla yall, be safe an well!
Great lookin food, though I don't find myself wantin me no oysters; yall can have my share, an then some.
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Got an amazing deal on a whole pork loin at Costco. I took a portion of it and injected with a recipe from Derrick Riches and seasoned with Heath Riles Honey BBQ rub then put it on the Pit Barrel Cooker. Also, made some skillet corn to go with it.
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Somehow left the butcher shop with less money and Waygu ribeyes. My first experience with waygu and well worth it.
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Impressed, Good on ya fer takin th $$$Plunge, amigo.
If ya don't mind a comment from th Gallery, looks kinda like ya mighta coulda used some more Fire, fer th sear lol
Glad ya got to eat such Special Stuff, an Delighted it was apparently Tasty, an "Worth It"
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Fire in the hole.. In the grill i mean.. 🔥
Looks grand!
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A few gumbo posts over the last month got me craving for a bowl myself. I only make this twice a year I think, around this time of year and of course Mardi Gras.
I have a pretty good recipe I came across a few years ago at a cooking class I attended, it’s spot on so I haven’t strayed from it - however I had to reference ol Panhead John recent post for some roux info. Couldn’t remember the measurements I’ve used in the past, so his post helped.
And like him, I’m a dark roux, even chocolate colored roux, and I got this beautiful color tonight, even talked the wife into stirring for me a bit while I got some of the other ingredients going in the Le Creuset DO.
After the 30 minutes of roux making, started up the Holy Trinity in the butter and left over chicken rendering. I added some red bell pepper, I like the red flavoring to go with the green pepper, celery and onion. Garlic in and cooked down a bit then started with the roux.
I also like a pretty thick roux and Gumbo, so here we are partially mixed with the chicken stock (I like to add shrimp stock but the shrimp I had in the freezer were already peeled, so no additional shrimp flavor). But after about 9-10 cups of stock, I was exactly where I wanted the consistency!
Added in the chicken and andouille sausage and let it slowly simmer for about 50-60 minutes. At that point, in went the shrimp, okra and a handful of chopped green onion.
And finally, the plated result - good jasmine rice with a couple of ladles of excellent Gumbo!
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barelfly there’s a cookbook out there (don’t own it, but am curious) it’s called "are you catholic*, who’s your mama and can you make a roux?" I’d say you got the roux part nailed!
*please note I am not pulling the religion card here, just referencing what could be a fun read on Cajun/creole. As a culinary historian, it intrigues me 😋Last edited by SheilaAnn; December 6, 2020, 12:27 AM. -
SheilaAnn - Thank you for the comments! Roux is always fun to make and flirt with that line!
And the book - I bet that’s a great book! I’ll have to look it up. I don’t cook much Cajun/creole food, but I love the dishes I do cook. It would be fun to learn more and how regional influences changed the style over time.
And I’m sure others would be interested in hearing more about the culinary historian part you mention?
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Searing a just-smoked pork loin.Attached FilesComment
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SVQ'ed a beef sirloin.. grilled potatoes and veggies on the side. Topped with whiskypepper sauce.
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Elton's BBQ Looks delicious. Tell me more about that sauce. Store bought? Homemade? Whiskeypepper....I am very intrigued. -
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SheilaAnnbarelfly You mean this cookbook? For anyone interested, a great cookbook I can recommend is Justin Wilson’s "Homegrown Louisiana Cooking" Its full of fairly easy to cook and tasty Cajun recipes. Also one for more adventurous cooks is from the Master, Paul Prudhomme. It’s an excellent book as well.
Here’s a couple more I recommend, especially the one on the left.
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Ok. Thanks. Are y’all still putting the recipes in place? I noticed my Chicken and Sausage Gumbo Recipe isn’t under “Soup, Chili, Stews etc. HuskeeLast edited by Panhead John; December 6, 2020, 04:09 PM.
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Found this piece of brisket yesterday
Dry brined it over night in Texas 1836 beef rub and dusted it with Big Sids Brisket rub tight outta the fridge and on to the BKK
Finished the last bag of Cowboy lump and added Kingsford Briquettes with pecan chunks and maple bourbon chips
Kegs running at about 310 trying to tame it but it’s a stubborn beast
Asst cook hound Rey stealing my wood chips againAttached FilesComment
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