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Rajun Gardener

Member Since 02 May 2016
Online Last Active Today, 08:40 PM

#1614662 Comfort Food Thread

Posted by Rajun Gardener on Today, 07:23 AM

Ya'll come over, I have plenty left!


Bacon and cheese FTW!

#1614010 Do you need a vacation in April?

Posted by Rajun Gardener on 17 February 2019 - 03:07 PM

FYI!!!   It's Festival season again in Louisiana


Samantha Brown filmed here last year and it aired a few weeks ago



It's Mardi gras season and here's the parades.






RIP Bourdain, it's been almost a year already.


#1613010 Make your best taco.

Posted by Rajun Gardener on 12 February 2019 - 09:55 PM

TACO NiGHT in America!!! WOOOOOOOO!!!!


Fa Jeetas and tacos

Crust it up
Slice and wait
Till the greens were done and add Fa Jeeta seasoning and meat. Jalapenos were sauteed too, look over to the right. Gotta keep separate for the non flavor people.
I went all TB tonight===LOOK close.        Tacos with ground meat but we all saw that before. Two bite tacos are awesome, love the La Tiara shells!!  I also tried some La Costena green salsa that was good for a shelf salsa.
I had to add some refrieds to it on the left side
Then flip it around to get a money shot
Squeezins the last bite!
The pineapple was awesome with the steak and I'm guessing the ranch was good because I inhaled it.  
I might need to do this spearmint again to verify the results..

#1612860 Comfort Food Thread

Posted by Rajun Gardener on 12 February 2019 - 08:32 AM

I woke up early and was wide awake so I tried to make biscuits again, they usually come out like dry bricks so I tried Alton Browns recipe and BAM!!!!
They came out nice and soft. 
Homemade blackberry jelly, it's what's for breakfast!!!

#1612852 Faster germination experiment

Posted by Rajun Gardener on 12 February 2019 - 07:44 AM

Yep, it's cheap. I bought some yesterday and have a shipping status already. https://www.ebay.com/itm/231059884162


I'm gonna do this again and also try it under a vacuum.

#1612797 The Ramen Lover's Thread

Posted by Rajun Gardener on 11 February 2019 - 11:14 PM

Reapers they say. Troy Primo chimed in too.


Izumi ramen.JPG



#1612666 Faster germination experiment

Posted by Rajun Gardener on 11 February 2019 - 10:01 AM

I don't know, I forgot about them and a few weeks later I found them sprouted and all dried up dead.


I really need to do this again and monitor it better. Maybe after the heat mat is cleared from this seasons seeds I'll try again.

#1612571 Cooking on the Pit Boss Copperhead pellet smoker

Posted by Rajun Gardener on 10 February 2019 - 09:04 PM

Captain's Log!!


Rib cook #2, the first one was a hot and fast with almost no smoke flavor but this time was different. I smoked the first hour on the smoke setting then 2 more hours at 250 before wrapping for an hour then back on to set the glaze for 20 minutes. The results are night and day, smoke flavor and taste was better.


I cooked a few racks of ribs today for the family visiting from MS. I mixed up a batch of my rub and got to work.
Cleaned up and ready for rub, I'm cooking the rib tips too.
I had these on the smoker for 3 hours, I almost forgot to get a shot of the ribs before wrapping.
The wrapping process is a light layer of brown sugar, honey and squeeze bottle butter-Parkay. Triggs recipe
Meat side down to soak up that sweet nectar.
All wrapped, if you look close there's 4 racks there. I had to buy another rack because "someone" gets heartburn from smoked foods so it was oven ribs.
Perfect cornbread for dressing
It's ugly but this is awesome dressing mix, ground meat, onions, bells, spices and a can of cream of mushroom soup. It's the same thing I use for rice dressing.
This was a test and it's good but the tips are crispy from staying in long enough to get the bacon crispy.
The rib tips all sauced, I cooked these longer wrapped in that pan to render the fat then back on the smoker to set the sauce.
Ready to slice
I'm surprised there's no smoke ring but they were good
Oven ribs
Not bad but compared to a smoked rib it loses. These were hot and fast in the convection oven at 375 started 2 hours later than the smoked ribs and finished at the same time.
These were wrapped but not sauced. I sprinkled more rub when I put them back on the smoker. This came out better than expected and I might stop putting sauce on ribs, the flavor is better not covered up with a sauce.
Finally!! That's potato salad washed out by the flash with cornbread dressing and beans of course. The top rib is dry and the first one I ate in the pic below.
How's that for bite through ribs

#1612155 Comfort Food Thread

Posted by Rajun Gardener on 09 February 2019 - 12:01 PM

Last night I cooked a pot of cut up turkey wings for supper, this is one of my favorite dishes. It's cheap and packs that turkey flavor and the wing tips with all of the natural gelatin makes a good gravy.
I've been wanting to make a soup with it for a while so I decided on a small pot of broth to make an Asian influenced bowl of turkey ramen.
I grabbed some gravy and turkey then made a broth with mushrooms, carrots and celery sticks. I pulled the meat off the bones and made a bowl of fresh Asian noodles.
I started prepping the bowl with the goodies from the broth
Added a handful of Asian blend frozen veggies
Ladled in some broth
Topped it with hoisin sauce, sriracha, chili pepper crisp in chili oil and fried garlic
And finished it with a handful of cilantro and some banty eggs cooked for 5 minutes marinated in a Tare.
This was perfect on a cold night!!

#1611836 Comfort Food Thread

Posted by Rajun Gardener on 07 February 2019 - 08:45 PM

Dang, where's the tortillas? 


I could wrap that in a heartbeat and be happy.


That egg is killer and begging to be sauced and wrapped.


No cilantro, ranch or pineapple either!! :rofl:  :rofl:  :rofl:

#1611615 Comfort Food Thread

Posted by Rajun Gardener on 06 February 2019 - 10:05 PM



I broil pepperoni for a few minutes till they darken then drain on paper towels, they crisp up like chips. 

#1611533 Cooking on the Pit Boss Copperhead pellet smoker

Posted by Rajun Gardener on 06 February 2019 - 01:51 PM

It's cheap to run, I can get 14+ hours of use from a 20lb bag. The bag of Pit Boss pellets is $18. The hotter you run it the more it uses.

#1611523 Cooking on the Pit Boss Copperhead pellet smoker

Posted by Rajun Gardener on 06 February 2019 - 12:39 PM

FYI for those up north that were looking for this smoker, a guy from IL just said they are marked down to $199 in his area so you might want to check the Brickseek link in the first post of this thread to see if you can find one.



Here's motivation for you. Yesterday I smoked a batch of deer and pork sausage, 7 hours and they came out great.


#1610854 Happy Friday Pharkers, What's on the FAKE SUPERBOWL menu?

Posted by Rajun Gardener on 03 February 2019 - 10:01 PM

The food has been done for a while, had company and here's what happened. It was looking good but the bacon wouldn't crisp up. I removed the water pan and in 15 minutes it went to burnt status. Not really burnt but I like to look at beautiful food, this looks terrible but it's totally edible and delicious. 

Here's the Shake-n-Bake wings, freaking awesome with a touch of smoke. I used Crystal hot sauce for a binder.



Wings to be coated in buffalo sauce, no pics cuz buzz...


Onion bombs and banana peppers.


ABT's and the sausage I left on longer.



It looks terrible but this was a fun cook with "Good Eats". 


I'm still learning the new smoker but it's fun to eat my mistakes.



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#1610795 Happy Friday Pharkers, What's on the FAKE SUPERBOWL menu?

Posted by Rajun Gardener on 03 February 2019 - 05:55 PM



Those onion bombs.


Hot blue and righteous!



On another note.


After having the Freddy Mercury swine flu for four days.


I am just now getting around to feeling hungry.


I lost 6 pounds this week!


I like to be liking being skinny and fit.


But Geez Louise.


I was in the shower this morning.


And I looked down.


Somehow I stole.


A somalian chickens legs.


I am in need of an IV drip.


Of gravy.















Go to a buffet and eat like a starving fool but bring Depends, it might run through you again. FYI, I'd lay off the spicy food for a few days, that can be brutal with an already chapped ass.


I have the smoker cranked to 400, going wood fired oven style. It's looking good and I hear grease/fat sizzling.

I'd say "Rolling Smoke" but it's really a fan "Blowing Smoke".



From top to bottom,

ABT's & the stuffed banana peppers

HO-made sausage & onion bombs

Shake-n-Bake wings as an experiment

regular wings with rub for buffalo wings

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