Jump to content

  •  

Photo

Comfort Food Thread


  • Please log in to reply
290 replies to this topic

#281 WarrantMan

WarrantMan

    Smokin' Hot

  • Extreme
  • 1,192 posts
  • aka:Reggie or "The Warrant Man"
  • Location:North Charleston, S.C.

Posted 10 October 2018 - 06:12 PM

about  1/4 cup seasoning salt

 

beans6.jpg

 

beans7.jpg

 

two heaping tablespoons garlic

beans8.jpg

 

add neck bones

beans9.jpg

 

add minced onion, doesn't matter now small the minced chunks, they will dissipate 

 

beans10.jpg


"You Have The Right To Remain Fiery"


#1A Guest

Guest

  • Guest
  • Pip
  • 1 post

#282 WarrantMan

WarrantMan

    Smokin' Hot

  • Extreme
  • 1,192 posts
  • aka:Reggie or "The Warrant Man"
  • Location:North Charleston, S.C.

Posted 10 October 2018 - 06:22 PM

Bring to rolling boil.... Then lower heat to between low/medium. Let simmer covered for about 4 hrs. Stir occasionally...

 

Then remove the pork and put on a plate and allow to cool.

 

beans11.jpg

 

beans12.jpg

 

after the pork cools enough, separate the bones, pull off the meat and throw the meat back into the pot. Chuck the bones.  I must mention here that it is possible to continue the cooking until the 8 hr mark and most of the meat will simply fall from the bones. It then becomes necessary to sift out the bones before serving, as some of them may be quite small. I have found it is easier to do it at this stage rather than wait.

 

beans13.jpg

 

The pot will now look like this.. the beans are still somewhat hard...

beans14.jpgphoto upload

 

Continue the cooking "uncovered" until a 24 hour total cook time has elapsed.

 

Then serve in a bowl "as is" sprinkled with raw onions or serve over white rice.

 

The cook continues tonight, will post final pic lunch tomorrow.

 

A better pinto you will have a hard time finding.....

 

 

In edit: forgot to mention the choice of smoked pork. My personal preference - I've found that smoked "hocks" tend to be a bit "fattier" and has a less meat yield. Doesn't affect flavor as such, but the neck bones with a little work are always much more desirable....

 

 

done!

bowl1.jpg

 

bowl2.jpg

 

 


Edited by WarrantMan, 11 October 2018 - 10:47 AM.

"You Have The Right To Remain Fiery"


#283 The Hot Pepper

The Hot Pepper

    On Fire!

  • Administrators
  • 46,008 posts
  • aka:Pookie
  • Location:BKLYN USA
  • (x3)

Posted 10 October 2018 - 06:25 PM

LOW COUNTRY GOODNESS!



#284 Crispee-FL

Crispee-FL

    Hot

  • Extreme
  • 710 posts
  • aka:Crispee
  • Location:Ft. Lauderdale, FL

Posted 10 October 2018 - 06:51 PM

Reggie I can smell the the goodness from here. Looks amazing

#285 Rajun Gardener

Rajun Gardener

    Smokin' Hot

  • Extreme
  • 1,043 posts
  • aka:Rob
  • Location:Louisiana
  • (x1)

Posted 10 October 2018 - 07:56 PM

Looks good Reggie!!

 

I'm doing some comfort food too, you might recognize some of this.

 

I had the butcher cut a rack of ribs across the slab, we do that to make Jambalaya, browned them with onions and mushrooms to make a gravy. Butter beans, collards and some boiled baby okra from the yard. Both sauces worked great with this meal, I could use the "Clearly Guilty" sauce as a dip for the okra and it worked for the greens too.

 

100_2972.JPG

100_2973.JPG

100_2975.JPG

 

 

 

 



#286 WarrantMan

WarrantMan

    Smokin' Hot

  • Extreme
  • 1,192 posts
  • aka:Reggie or "The Warrant Man"
  • Location:North Charleston, S.C.

Posted 10 October 2018 - 08:15 PM

With great humility - I say thank you! It means more to me than my ability to adequately express. 

 

That does look like some damn good eatin....  :cheers:


"You Have The Right To Remain Fiery"


#287 The Hot Pepper

The Hot Pepper

    On Fire!

  • Administrators
  • 46,008 posts
  • aka:Pookie
  • Location:BKLYN USA
  • (x3)

Posted 10 October 2018 - 08:16 PM

Them okra are too bright green to be done!



#288 WarrantMan

WarrantMan

    Smokin' Hot

  • Extreme
  • 1,192 posts
  • aka:Reggie or "The Warrant Man"
  • Location:North Charleston, S.C.

Posted 10 October 2018 - 08:21 PM

naw, they're done just right. Just a little crisp to the bite and slippery!  :P

 

In edit: I used the word "taught" to the bite originally. Guess it is a southern thing as I googled it just after the post. Couldn't find a proper usage by definition to apply here, maybe I'm spelling it incorrectly. Just found it, geez... "taut." 


Edited by WarrantMan, 10 October 2018 - 08:33 PM.

"You Have The Right To Remain Fiery"


#289 Rajun Gardener

Rajun Gardener

    Smokin' Hot

  • Extreme
  • 1,043 posts
  • aka:Rob
  • Location:Louisiana
  • (x1)

Posted 10 October 2018 - 08:38 PM

They done right, not boiled too slimy and soft enough to swallow whole like an oyster. Don't confuse that with eating boudin. 

 

43536247_10157897296174816_5688395651944



#290 The Hot Pepper

The Hot Pepper

    On Fire!

  • Administrators
  • 46,008 posts
  • aka:Pookie
  • Location:BKLYN USA
  • (x3)

Posted 10 October 2018 - 08:40 PM

:lol:

From experience?

#291 Rajun Gardener

Rajun Gardener

    Smokin' Hot

  • Extreme
  • 1,043 posts
  • aka:Rob
  • Location:Louisiana
  • (x1)

Posted 10 October 2018 - 08:45 PM

You ever wonder why southern girls make good lovers? Crawfish and boudin eating girls make good wives, they're always fun to come across. In Bars, I was talking about meeting them in bars.


Edited by Rajun Gardener, 10 October 2018 - 08:47 PM.





0 user(s) are reading this topic

0 members, 0 guests