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Rajun Gardener

Member Since 02 May 2016
Offline Last Active Yesterday, 03:47 PM

#1627385 Smoking Ribs Thread For All

Posted by Rajun Gardener on 20 April 2019 - 10:26 PM

Not bad for 3 hour ribs but I still prefer St Louis to baby backs but they filled the need of smoked pork!!!!

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#1627346 Smoking Ribs Thread For All

Posted by Rajun Gardener on 20 April 2019 - 07:19 PM

I'm wore out from cooking but I just fired up the smoker for some baby backs. I haven't had bbq in a few weeks and I'm having DT's. Pics coming in a few hours....

 

I'm wore out from boiling 2 sacks of crawfish for Good Friday then today I cooked a jambalaya for 50 people at our family reunion. I didn't take pics but if someone does post of me cooking I'll snatch them and post.




#1627327 Make your best taco.

Posted by Rajun Gardener on 20 April 2019 - 05:42 PM

Perfect Keto food - no carbs.

 

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#1625564 Burgers? Hell Yeah!!

Posted by Rajun Gardener on 11 April 2019 - 08:04 PM

Smash burger at the Cajun Casa
 
Buy CAB 80/20 and cut into burger size chunks, season them on all sides and get the toppings ready.
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Fire up the gasser with the flat side of Grill Grates to 600*, smash them down bigger than bun size. I slacked on the onions and added more.
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5 minutes or so till a crust forms on the bottom then flip, cheese with those grilled onions on top to melt it. That one with no cheese is for the killer Shih tzu, he eats good like Daddy.
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Toasty buns
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Dressed
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Boom shakalaka!!!
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#1625510 Smoke Somethin

Posted by Rajun Gardener on 11 April 2019 - 04:36 PM

Does anyone know if you can use the high temp grill paint on the inside of a grill? Or will it produce fumes if it gets to a certain temp? I would like to do something for the welds on the inside of the kettle, to help prevent the legs from rusting off again. Maybe just put cooking oil on there and try to "season" it? Hell Idk!

 

Nice find and good repairs, keep that up and you'll have a backyard full before you know it.

 

Don't paint the inside ever. Season it with oil and fire it up preferably with some fatty meat so it gets seasoned. I would clean the whole thing and reseason so I know that it's good.

 

 

Also try to keep water out of it and that should solve your problem, that's probably why it rusted out to begin with. When I say water I also mean don't let the pit sit with ash in it to collect moisture.

 

 

On the mod you want to do: Yes the lid will fit a barrel and that's the beginning of a UDS. You might have to bolt or weld a piece of flat stock around the barrel to make a good seal for the lid and/or bottom but it's certainly doable.

 

 

Good Luck and I'll be waiting for the results.




#1625363 Make your best taco.

Posted by Rajun Gardener on 10 April 2019 - 08:51 PM

Chiladas and fixins, taco ground meat and refieds on the stove.

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The verde was added later as you'll see in the next shot

I tried TB but pharked up and forgot... Made a plate and then saw the pineapple sitting over there hiding from the Ranch.

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Then saw your post and also forgot about the avo's so had to add that

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Soft corn tilla's baked at 400 for a few minutes and yes that's refrieds on the bottom

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La Tierra taco shells are the bomb, so light and crispy

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Lada shot, it was loaded with beans, meat and salsa before wrapped, then topped with leftover Moz from the pizza and a Mexican soft melt blend.

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#1625289 Make your best taco.

Posted by Rajun Gardener on 10 April 2019 - 04:02 PM

Crappy poutine is drowned in gravy. Same sin as drowning pasta in sauce or overdressed salad. Blehhh!

 

I had to look up Poutine, so it's like a Philly cheese steak with fries and gravy instead of bread that you eat with chop sticks?  :rofl:  :rofl:  :rofl:

https://www.youtube....h?v=nxvO9_ffo6E




#1625285 Make your best taco.

Posted by Rajun Gardener on 10 April 2019 - 03:57 PM

Its taco night!!!

 

 

At my house too, I'm making those regular ground beef tacos and a few enchiladas for good measure. I couldn't find whole chilies in a can or fresh to make rellenos, I guess I could've used Anaheim's.




#1625115 STEAK!!

Posted by Rajun Gardener on 09 April 2019 - 08:01 PM

Needs more asparagus!

You're right but I had to eat some of this to make room

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Then add a salad and sweet potato

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This was cooked on the flat side of Grill Grates for 3 minutes each side, love the crust!!!!




#1624940 The Last Great Pizza Thread

Posted by Rajun Gardener on 08 April 2019 - 10:06 PM

Drove by Alesi Pizza today and bought some dough. It was early with only a few cars in the lot and met both of those guys in the vid. I remember coming here since I was young, probably 8 or 9. Didn't remember it being cracker crust but I might have messed it up along the way,
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Then went to the store and robbed the salad bar and bought some cheese. How can you get pizza toppings cheaper? Shredded ham, pepperoni, bacon, black olives and red bells, all for $6. It's almost like stealing, was that wrong? A few other ingredients and I'm ready for pizza.
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And then it begins.
Oven at 500F-check
Pizza stone cooking for 40 minutes in the oven-check
 
Time to start
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Next pizza started, Let's call it a bunch of stuff pizza
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more stuff
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and some
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then more
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cheese is good right, like milk?
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more healthey veggies
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Just wanted to let Mom know I finished my salad!!!
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#1624797 Curry Thread

Posted by Rajun Gardener on 08 April 2019 - 11:47 AM

That's what I do too, it's even better with fresh crab parts in it.

 

 

While researching about broths I came across this video where they used a whole jar of the crab paste in a Bun Rieu dish. I think it's one I'll have to try, it looks delicious.

https://www.youtube....h?v=znDmnTQ38nU

 

 

Then I bought stuff to make Miso soup and all the directions say NOT to boil the seaweed but Maangchi boils it for 40 minutes so what's the deal?

https://www.youtube....h?v=7txoB9qnKWs

 

 

 

 




#1624684 Curry Thread

Posted by Rajun Gardener on 07 April 2019 - 07:10 PM

She didn't add much laksa to her laksa dish and her process of the seafood cooking is bunk. Who wants to cook a bowl at a time unless it's just one or two people eating and even then you won't get the flavor of adding it all and letting the whole pot get that flavor. That would work great if you used a hot pot. She didn't even strain her broth,what Asian does that? All of the seafood at once will make all the difference in flavor of that gravy/stock/broth.

 

Follow my recipe and don't add the curry or Marsala, instead add laksa paste and you'll be good. I also did add ground up dried shrimp to mine but it's good without it so I left it out thinking it might be a problem to find. We have it here locally and I've eaten dried shrimp all my life as a snack or just added to dishes for a shrimp taste. My grandfather used to dry them on a piece of tin and then filled up half a crawfish sack and beat it against the cinder block shed to knock the shells off. We grew up trawling so seafood was as common as any other meat.

 

I do need to pick up some fried tofu, it looks and sounds like a good idea to soak up that killer broth.

 

I think you should try this recipe once and then make changes, the curry is light and that makes a big difference compared to many of the videos and recipes out there.

 

 

I'm still on the hunt to make a good seafood broth with store bought products.

Friday I played with all types of products to make a broth and to my surprise they all taste relatively the same except the spicy crab paste is salty. I make my shrimp broth every time I buy shrimp to stock the freezer and like it condensed so my judgement is based on that. All of these were made with 1 cup of boiling water and a tsp of the product so it's not a real scientific way to judge them but close enough. I think they all have a place in the kitchen and can be swapped out for each other.

Here's what I bought to try.

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Dried shredded shrimp

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Bonito flakes

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#1624541 Curry Thread

Posted by Rajun Gardener on 06 April 2019 - 10:59 PM

Finally, I wrote down the recipe so go make it and let me know what you think. It's mind blowing freaking awesome!!

 
This dish is inspired by watching Mark Wiens visit to Sri Lanka eating crab curry. It looked so good I had to have it and so the journey began. I watched many videos, read recipes and researched till I knew the basic dish and then took it to another level.
 
I don't know what to call it except Addictive.
 
 
It all starts with seafood, any seafood you like. Today I used frozen gumbo crabs which means they're just small crabs, it gives the broth an excellent flavor. I've been using a frozen Paella seafood mix from the grocery store but today they had Little Neck clams so I tried those along with frozen snow crabs and fresh shrimp.
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I peeled the shrimp and used scissors to cut all the small crabs legs off and used that to make a stock. Just add water and bring to a boil then reduce to a very light simmer and cook for an hour then strain. Longer is better but I didn't plan ahead.
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Here's all the other ingredients.
2 carrots grated
about a thumb size piece of ginger chopped fine
1 medium onion chopped fine
about a 1.5" of cilantro stalks chopped fine. I cut off the ends and use the fresh stalks
1 medium sized tomato diced.
2-3 cloves of garlic finely chopped
 
I cleaned all the seafood and cracked the shells so the broth will penetrate the meat. The shrimp were deviened and the clams were rinsed and checked for dead ones. You can see the broth strained and it's about 2.5 cups.
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These are the seasonings and sauces you need, I'll explain when to add them as I go.
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I started with about 2 tbs of canola oil over medium high heat then added onions and carrots. Sweat those down a few minutes till soft and add the other veggies and cook till all of the liquid is evaporated. Then add 1 tsp of Garam Marsala and the yellow curry powder, stir to incorporate then add 1 tbs of the Tom Yum soup base and stir it in, it should look like this and the house will smell like an Indian kitchen!!
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Add the seafood stock and simmer over medium heat till reduced, this step is important to cook the veggies down and make the sauce thick without adding a thickening agent.
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This is what you're looking for, a nice thick almost paste texture. It should cover the pan in a few seconds after swiping the spoon across the pan. Be careful not to burn it or you'll have to start over after all this work.
 
Now add the coconut cream or you can use a can of coconut milk, both work equally well. Add that heaping spoon of hot pepper paste and 2 tbs of the Sambal. Stir it in with 2 cups of water and simmer on a low boil then add the seafood.
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Now is the time to start your noodles, I'm using this brand but any noodles will work. I try to find the smallest noodles I can at the Asian store. It's also good on white rice so cook what you like. The trick to make these noodles better is to cool them off after cooking with cold water and set them aside to dry out some so they suck that awesome broth in. Fresh noodles cook in a few minutes compared to dried so plan ahaed if you're using dried noodles.
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It should look like this when done and time to eat.
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Top off the plate with fresh cilantro, green onions and more Sambal. Yes there's noddles under there
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All that work to get to this point but it's worth it. You won't believe how good this is till you make it.
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I hope everyone tries this at least once and if you do you'll know what you've been missing.
 
 
 
Edited to add: 2-3 cloves of garlic finely chopped, add that with the other veggies.



#1624360 Thegreenchilemonster Cooks For Three

Posted by Rajun Gardener on 05 April 2019 - 09:03 PM

DUDE, those chops look like money!!!

 

I'm glad you didn't have to suffer on your trip, not many people get that view for work!!!




#1624356 Make your best taco.

Posted by Rajun Gardener on 05 April 2019 - 08:56 PM

There is, Gorton is a cheap bastige with those little fish sticks.