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Chicken and sausage gumbo

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  • Pork Lord
    replied
    Thanks y'all! I think what hurt me was not enough of the "holy trinity" in the gumbo and that I could not locate a superior source for andouille. Got this next year!

    Leave a comment:


  • Huskee
    commented on 's reply
    Congrats! I'd be proud of that! Yours was better than 10 others'.

  • Jon Solberg
    replied
    Yeah man, we want to see them!

    Congrats on the 5th. WTG!

    Leave a comment:


  • Pork Lord
    replied
    Damn, I need to get better at documenting my cooks. To let any of you know who care, I placed 5th out of 15 teams for my Gumbo. Not bad but I was going up against some strong competition.

    Leave a comment:


  • Pork Lord
    commented on 's reply
    By the way, please chime in if you are cocking your head to one side and saying "what the hell is that boy do'in?" If I'm making some mistakes I'm all ears and eyes. I have never attempted this before with a smoked chicken stock anyway.

  • Pork Lord
    replied
    Aromatics have been added! I used tongs and removed most of the carcasses and feet. I now added three leeks chopped (1/3 down the white root) three large carrots and two medium yellow onions coarsely diced. I mixed it all up and split it 50/50 by weight. I also added 3 bay leaves, 1 tablespoon of coarse fresh ground black pepper, and 1 teaspoon of celery seed to each pot..because I can. 1 hour to go and then cool to place in mason jars for refrigeration, I'll skim the fat off when I get home from work tomorrow and make the roux then combine smoked chicken and andouille sausage. Damn I'm tired...

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  • Pork Lord
    replied
    Here is the stock simmering away at a low heat. I have been skimming away the sludge or big proteins that have risen to the surface. Only 3 more hours to go!….:-( stock is a b**ch…. drains you.

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  • cdd315
    commented on 's reply
    Nah, that's just a regular 7.5 lb Northern Pike caught at Besnard Lake in northern Saskatchewan. A buddy in our group pulled a 14 lb'r .. the head on that thing was huge! If you like fishing you should consider a trip .. get a guide though, the lake is full of rocks!

  • Pork Lord
    replied
    Hey Cdd315..is that a steel head pike you got there in your avatar? Or maybe a speckled trout? Just curious.

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  • Pork Lord
    replied
    I'm gonna learn 'em reeeal good!

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  • cdd315
    replied
    Well then get their book learn'n done and hurry back here dangit!! JK

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  • Pork Lord
    replied
    Whelp, here is the first of many long steps gents. I smoked 12 lbs of carcasses and 2 1/3 lbs of feet for 3.5 hours at 250 degrees. I used a mixture of post oak and some pecan (only three small pieces) started with briquettes Cryovaced to lock in smoke until tomorrow. I cut off the nail from the feet as to help smoke penetrate I also cleaved the carcasses to expose as much of the marrow to the water tomorrow. I could be totally off on this, but so far so good. I'm going to bed now I have to edumacate our chitlins :-) in the morn.Click image for larger version

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    Last edited by Pork Lord; October 8, 2014, 12:18 AM.

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  • cdd315
    replied
    As a kid growing up on a farm we would butcher our own chickens. My mother always said that the best chicken soup came from chicken feet. I still buy farm raised chickens (can't beat the flavor of a farm raised chicken) and this last round that I bought the lady asked if I wanted any feet. I said sure and took home about 6 lbs. Smoking them for some soup might be a fine idea!! Thanks PL .. I might just start a thread to record this new adventure!! I hope your cook off is successful.
    Last edited by cdd315; October 7, 2014, 11:12 PM.

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  • cdd315
    replied
    Originally posted by Pork Lord View Post
    ... I just want to know I put my best foot forward win or lose.
    You mean best chicken foot right??

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  • jmeier64
    replied
    Grabbing popcorn. Cannot wait for this to unfold. This is cool stuff here.

    Leave a comment:

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