Jump to content


The 11th Annual Hot Pepper Awards - WINNERS ANNOUNCED!

Rajun Gardener

Member Since 02 May 2016
Online Last Active Today, 07:19 AM

#1560250 Curry Thread

Posted by Rajun Gardener on 15 June 2018 - 12:47 PM

I'd love to stock up on just those noodles but man the price and shipping for 2 24 packs is $98 US. I tried both US distributors and got a 404 error message. I'm sure someone in the US sells it.


Let em know if you find it any where.

#1560062 Curry Thread

Posted by Rajun Gardener on 14 June 2018 - 01:53 PM

I just recycled those pinchos morunos, grilled veggies, chopped onions and spinach into a pack of PrimaTaste Singapore Laska La Mian soup and Damn!!! The curry is awesome with the coconut milk and the heat was perfect. I did have to add fish and soy sauce after I tasted it.





#1559970 Free Steak Sauce...for a price...

Posted by Rajun Gardener on 14 June 2018 - 09:08 AM

I cooked steaks for my Mom and Sister, they both loved it but thought it needed to be a little thicker. They both don't use much salt so it was perfect for them. I thought it needed more salt and a little more heat. I also agree with DWB's statement above about needing a little of the A1 acid bite. Maybe a little balsamic vinegar or lemon juice will give it that bite. It seems like the flavor fades when used on steak and I kept adding more sauce to be able to taste it. I also think it needs to just a little thicker but not much.


I liked it overall and you definitely have a good starting point to make this a really great sauce. 

#1559683 Curry Thread

Posted by Rajun Gardener on 12 June 2018 - 09:05 PM

TB, here's your non curry dish to try.


I was wondering where to post this cook but this fits, it's not curry but it sure tastes like it and might be considered curry.


I made Pinchos Morunos with pork and chicken, grilled green onions, squash, zucs and some chuck eye steaks in case the fam didn't like the Pinchos. 


I have a few skewers left for tacos tomorrow so I call it a bonus.


The marinade was this and I added 1 tsp of cayenne

  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon sweet Spanish paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon oregano
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon salt
  • 5 minced garlic cloves
  • ¼ cup extra virgin olive oil

Marinaded for 2 hours then on the coals. 


















#1558464 Comfort Food Thread

Posted by Rajun Gardener on 07 June 2018 - 01:29 PM

Beef shorties with mushrooms, pan seared zucchini and shisito peppers.


#1557752 Smoking Ribs Thread For All

Posted by Rajun Gardener on 03 June 2018 - 08:35 PM

I just checked the drum temp, still rolling perfect. I'll check again later if I remember after the game of Steph!!!


#1557746 Smoking Ribs Thread For All

Posted by Rajun Gardener on 03 June 2018 - 08:22 PM

I'm late but I had to eat!!




I wasn't really impressed with these ribs. I've been eating beef back ribs and they are so much better to me.



I pulled the bones and cut it in half then sliced it like brisket, it's good but they don't have as much marbling or flavor as beef back ribs. I should've left the fat on but it's a learning thing. Everyone who ate liked them but I'm going for max flavor and these just didn't make it for me.




The turkey was off the chain awesome, like spicy ham.




Finally a plate after all the tasting. Head County BBQ sauce is a must try, it's thin and has good flavor. 








#1557684 Smoking Ribs Thread For All

Posted by Rajun Gardener on 03 June 2018 - 04:28 PM

It's getting close and the smell is killing me. The rib rub seems to have the right amount of sugar and should work good on spares.







#1557637 Smoking Ribs Thread For All

Posted by Rajun Gardener on 03 June 2018 - 01:38 PM

I fired up the drum and started seasoning the ribs and turkey drumsticks. I'm using Crystal's hot sauce for a binder on both and some cheap steak rub on the ribs. I'm trying out the rib rub I made on the drumsticks, I'm curious to see if it gets burnt or makes a nice bark with the sugar I put in it. The wings were bought stuffed and seasoned/marinated.





Everything went on at 12:30, I'll check it at the 2 hour mark and add more hickory chips if I need them.



Off topic but I know he'll see it.

Mike, here's how I've been using the charcoal basket and it works great, a piece of scrap plate metal works. That little bit of charcoal will burn 8 hours at 225-250, I haven't done a longer cook yet but I'm sure if I fill it up it should last at least 12 hours. That empty spot is where I dump a 3/4 full chimney of hot coals and it settles in nice at about 250. 


















#1557498 Smoking Ribs Thread For All

Posted by Rajun Gardener on 02 June 2018 - 08:32 PM

Dude, Keep the wife!!! She's rocking the smoke and they look great.

I'm like you and prefer spares over baby backs with that curved bone.





I'm smoking a beef plate rib tomorrow, I've been Bogarting that thing for a few weeks and tomorrow is the day it happens. Spent a few hours today making a pork rib rub but it'll have to wait, it's beef tomorrow.


I just cleaned off the fat and put a little seasoning on to marinate over night. This is the first whole plate I bought and didn't know the meat grain changes at the end. I bought this from the local grocery store that sells short ribs. The butcher said they get 4 of these in a cryovac and then cut them for short ribs so I bought one. Next time I'm gonna have to look these over better. That's a $30 rack if anyone was wondering. Check this out.





Look at all the fat I cleaned off. Yes that's a Pizza Hut box from supper, I'm recycling for a change but it's going into the burn barrel tomorrow to smell up the country.



















#1557397 CaliMag for tomatoes?

Posted by Rajun Gardener on 02 June 2018 - 09:32 AM

I just sprinkled it dry around the plant and watered it in.  It dissolves easy and it doesn't hurt the plants.

#1557171 CaliMag for tomatoes?

Posted by Rajun Gardener on 01 June 2018 - 12:27 PM

In 2015 I had a few arguments/discussions about using CalNit on a regular basis to increase production. I researched commercial farming both peppers and tomatoes and found most growers have been using it for decades.


In 2016 I did an experiment growing Creole tomatoes in a raised bed with a trellis over it to string the plants. I used triple 13 in the soil then planted 18 plants. I fed them a tablespoon of CalNit every week when I watered and let all of the suckers grow. The end result was healthy fruit production and lush plants. I don't remember how many tomatoes I picked that year but every time I picked it was in buckets. That MG box is for size reference.






#1557126 CaliMag for tomatoes?

Posted by Rajun Gardener on 01 June 2018 - 09:35 AM

+1 on Calcium Nitrate!  It's like steroids for plants and a side benefit for tomatoes is no BER. I use it half strength when plants have the first true leaves and they love it. In the garden sprinkle in about a tablespoon and water it in every two weeks and you'll see results fast. Don't be fooled by that saying "too much nitrogen and all you get is foliage growth". That's not true, the plants will thank you with production,

#1556396 Burgers? Hell Yeah!!

Posted by Rajun Gardener on 28 May 2018 - 08:40 PM

I had burgers too, almost.


Look close Grasshopper, bacon and cheese mixed with 91% beef.



Bacon Fat makes everything better!!!



I have a buzz rolling and wasn't hungry from working all day in this heat so it's half a burger with grilled mushrooms, squash, zukes, garden tomato and onions with a fresh salad topped with ranch.


All gone!!


#1556330 First time grower- looking for tips/advice

Posted by Rajun Gardener on 28 May 2018 - 12:53 PM

That should work, it has everything the plants need and it feeds for 3 months.