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Rajun Gardener

Member Since 02 May 2016
Offline Last Active Today, 06:38 AM

Posts I've Made

In Topic: Comfort Food Thread

05 August 2018 - 09:23 PM

I had some farm raised rabbits in the freezer and it was time to cook them, defrosted and chopped them up'
I forgot to get a pic of the price, that's crazy for rabbit.
After that butcher work I soaked them in a salty brine for 15 minutes then rinsed and seasoned to marinate over night.
I pan fried the meat to a good color with EVOO to build a fond in the pan.
I added the onions, bell peppers and celery to deglaze the pan
Then added 1/2 tsp of each for flavor and to darken the gravy a little
Chicken back in with parsley and added enough water to almost cover the meat
I cooked it 12 minutes under pressure which was too long, the meat is falling off the bones
While that was cooking I made cornbread in a black iron skillet warmed in the oven before coating it with bacon fat, it makes a perfect crust and has great flavor
I warmed a can of creamy Great Northern beans and the meat is done
Served with a splash of Sriracha.


In Topic: Smoking Ribs Thread For All

03 August 2018 - 08:41 PM

I cooked some spares, A La Cow!


I didn't add wood but used Royal Oak Classic Premium charcoal and I'm happy with the smoke flavor. You can see wood chips in the briquets, it burned good and the smoke isn't over powering.




I found these in the discount cooler, I had to rescue them before some Yahoo tried to make a gravy.

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Even if they sucked the dog would love them for $7.50

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I used Worshitshire for a binder and topped with SPG and extra BP. Smoked/Q'd for 3 hours at 260 then wrapped with "Better than Bouillon" beef base I used to make a broth then back on the drum.

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3 hours later I pulled them and wrapped in a towel on the counter for an hour, notice the color change from before wrap and after. That crap about foil doesn't give color is bunk. I pulled these at 210, that seems to be the magic number for me when cooking beef. These are super tender and have a great beef flavor. FYI==The flavor of beef ribs is twice as good as brisket even if you over load the brisket with beef base or broth. Try it and you tell me. 

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The payoff!!!!

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I did eat healthy, sweet potato with butter and cinnamon I wrapped with foil on the drum and pasta salad.

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In Topic: MikeUSMC's Whiskey Barrel Smoker

27 July 2018 - 07:57 PM



Old times were hard for kids catching a buzz.. Unless you could steal alcohol from the parties.


There's a place in town called the "Leather Pouch" that sold it. It recently closed after 49 years in business. They had all the latest and greatest paraphernalia and everyone knew it but they were under the radar because it was a real leather goods shop.I think they were the first in town to sell Huaraches, do you remember those waay back in the late 70's?


We had the Bayou Blaster but I know it was called other names in your town or area of the country. My memories growing up in my town are epic, they make movies of the stuff I've participated in. I could write a book but I might be killed once people recognize me.



One thing it proved is that we're old....


In Topic: MikeUSMC's Whiskey Barrel Smoker

27 July 2018 - 05:27 PM

Damn, I thought I lived dangerously sniffing Lockerroom, who knows about that?

In Topic: Harvest

26 July 2018 - 09:13 PM

I picked a few peppers today to add to the inventory. We make pepper jelly and the green peppers have less influence on the color compared to the red ripe peppers.


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the load for the day

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