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Rajun Gardener

Member Since 02 May 2016
Online Last Active Today, 07:55 AM

#1573558 Comfort Food Thread

Posted by Rajun Gardener on 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'
 
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I forgot to get a pic of the price, that's crazy for rabbit.
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After that butcher work I soaked them in a salty brine for 15 minutes then rinsed and seasoned to marinate over night.
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I pan fried the meat to a good color with EVOO to build a fond in the pan.
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I added the onions, bell peppers and celery to deglaze the pan
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Then added 1/2 tsp of each for flavor and to darken the gravy a little
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Chicken back in with parsley and added enough water to almost cover the meat
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I cooked it 12 minutes under pressure which was too long, the meat is falling off the bones
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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
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I warmed a can of creamy Great Northern beans and the meat is done
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Served with a splash of Sriracha.
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#1573117 Smoking Ribs Thread For All

Posted by Rajun Gardener on 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.

 

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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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#1571428 MikeUSMC's Whiskey Barrel Smoker

Posted by Rajun Gardener on 27 July 2018 - 07:57 PM

BAAHAAHAA!!

 

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....

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#1571399 MikeUSMC's Whiskey Barrel Smoker

Posted by Rajun Gardener on 27 July 2018 - 05:27 PM

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




#1571190 Harvest

Posted by Rajun Gardener on 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.

Jalapenos

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Cowhorn

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Habs

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the load for the day

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#1570897 Comfort Food Thread

Posted by Rajun Gardener on 25 July 2018 - 12:52 PM

I cooked this last night and it came out great, it's easy to cook and everything is available almost anywhere. 
 
"Shrimp, sausage & chicken Creole"
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Ingredients:
1/2 lb chicken diced
1 lb deveined shrimps
2 links good smoked sausage, I used my homemade sausage that's more like andouille
1 chopped onion
1/2 cup each of celery and bell pepper
2 cloves garlic minced
1 can diced tomatoes
1 can tomato sauce
1/2 stick of butter
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Seasonings:
1/4 tsp cayenne
1 tsp Old Bay seasoning
1 tsp Cavenders seasoning=it's Greek seasoning, Italian seasoning blend will work
1 tsp of your favorite Cajun seasoning
1 tbs dried parsley
 
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Directions:
Melt butter on medium heat then saute the onions, bells and celery for 5 minutes till soft, add the garlic and cook an additional 5 minutes, stir so nothing burns
Turn up heat to medium high add the diced tomatoes and juice, cook for 5 minutes. I add 1 tsp of suger and a 1/4 tsp of baking soda to reduce the acid in the tomatoes=your choice.
Add all the seasonings and cook for 5 minutes stirring to blend all those flavors, the house should smell awesome at this time
Add the tomato sauce, sausage, chicken and let cook for 15 minutes. 
Taste the sauce and adjust seasoning to what you like.
Add shrimp and simmer for 5-8 minutes
 
Serve over rice and enjoy!



#1570260 Sausage making

Posted by Rajun Gardener on 22 July 2018 - 12:36 PM

I made a 10# batch of beef/pork sausage yesterday and stayed up late smoking and vacuum sealing them.

 

5# beef

3# pork

2# beef and pork fat along with a pack on bacon!!

seasoned with andouille seasoning but I added more black pepper

 

That's a brisket flat and chuck cut up and ready for the grinder

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I wanted big chunks of meat so I used the stuffer plate on the grinder for the meat and the smaller plate for the bacon. I seasoned and mixed it all up then let it sit in the fridge a few hours to let the flavors meld before I stuffed them.

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They smoked for 7 hours total, I used pecan and hickory this time. 

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I should be good for a while!!

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#1568459 UDS build and eventually some cooking

Posted by Rajun Gardener on 16 July 2018 - 01:05 PM

You'll be surprised how many Cajun products you can find around the country. Back in the early 90's I could buy roux in Va & NC.

 

Here's a list I made from the best boudin in the country, I'm surprised there's that many places that make it. This list came from http://boudinlink.co...in-by-location/ They rank boudin.

 

AZ Phoenix

 Baby Kay’s Cajun Kitchen B+   

AZ Phoenix

 Schreiner’s Sausages A-     

CA Alto Palo

NOLA Alto Palo C

CA Angeles Los

 Jody Maroni’s Sausage Kingdom B-   

CA Berkley

 Taylor’s Sausage @ Angeline’s Louisiana Kitchen A  

CA Francisco San

  Boxing Room (Boudin Ball) C+   

CA San Fransisco

 Range Bros from Prather Ranch Meat Co A

DC Washington

C  Acadiana (restaurant) C/A    

DC Washington

C  Acadiana – Shrimp “Boudin ” (super tasty)

FL Pensacola

 Cajun Specialty Meats A-    

ID Boise

 Chef Roland’s Cajun Cuisine B   

OR Portland

 Acadia : New Orleans Bistro B+  

PA PHILADELPHIA

 D’Angelo Brothers C     

TX Arthur Port

 Nick’s Grocery B-     

TX Arthur Port

 Judice’s Franch Market B+    

TX Arthur Port

 Boudain Hut B-     

TX Beaumont

 Beaumont Boudin Company  C    

TX Beaumont

 DJ’s Jalapeno Boudain  B+    

TX Galveston

 Leo’s Cajun Corner C    

TX HEB

(store brand) - TEXAS C     

TX Houston

Holmes Smokehouse  C

TX Houston

 Boogie’s BBQ A-     

TX Houston

 Burt’s Meat Market B    

TX Houston

 Burt’s Meat Market – BEEF BOUDAIN B 

WA Seattle

 Uli’s Famous Sausage ??    

WI Washington Port

 Bernie’s Fine Meats C-    

 




#1568368 Free Steak Sauce...for a price...

Posted by Rajun Gardener on 15 July 2018 - 09:38 PM

I tried the steak sauce again today on brisket sandwiches with onions and pickles. It paired well and I loved it. I want a bottle of the new stuff with a little heat, that would be awesome.




#1568366 UDS build and eventually some cooking

Posted by Rajun Gardener on 15 July 2018 - 08:55 PM

DAMN, it's a tough crowd when I can't get 1 like on slicing this masterpiece. I don't know a place in town that sells it this good.

 

 




#1568109 UDS build and eventually some cooking

Posted by Rajun Gardener on 14 July 2018 - 08:06 PM

I lucked out and got this one perfectly cooked but I screwed up when I tried to record so you get the point cutting and then I screwed that up too and cut with the grain. No problem because it's so tender and juicy.

 

 

 




#1568049 UDS build and eventually some cooking

Posted by Rajun Gardener on 14 July 2018 - 05:36 PM

I smoked a brisket today but changed it up a bit. I found a nice thick brisket except the tail end of the flat. I cut off the skinny flat and smoked it hot and fast using pecan seasoned with just S&P.. I wrapped at 156 and let it roll to 210. Took it off to check the jiggle and let it cool semi unwrapped then I wrapped it with a little Dale's sauce and beef broth. It's still cooling/resting but I had to show how it came off the drum.

 

Can we say Jiggle it Baby!!




#1567893 MikeUSMC's Whiskey Barrel Smoker

Posted by Rajun Gardener on 14 July 2018 - 11:23 AM

Time and temp on that BACON?




#1567887 MikeUSMC's Whiskey Barrel Smoker

Posted by Rajun Gardener on 14 July 2018 - 11:13 AM

I've got a brisket on the drum, should be ready at 5:00!!




#1567547 Comfort Food Thread

Posted by Rajun Gardener on 12 July 2018 - 09:01 PM

I cooked a shrimp stew, home fries and used panko for the fried shrimp. I can't describe the flavor of a shrimp flavored roux and the salty, crispy fried shrimp. I like to do that with fried chicken too.

 

 

 

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