Great looking gumbo. For the 2nd time today. :)

I see you like your andouille chunky. I read the entire gastrointestinal system of the pig is used.

Pigs are yummy.

Since my Sushi staples are salmon, tuna, octopus pieces, and rainbow rolls (and I'm not trying to prep the octopus!!!), that takes pretty good quality meat. I'd be more than willing to try either spicy salmon or spicy tuna (I suppose you can use a lesser cut for those), but I seem to always decide not to do it because I want those pieces. And when I do find the right store for the tuna and salmon, I hope they have some pre-prepped octopus so I can just slice it...

Certain parts, I agree?

Do you like their feet too?

Man I was hoping to find great smoker recipes in here. This thread turned out differently than I thought it would have.
My wife gave me a pellet smoker (GMG) for fathers day and I have been experimenting with it ever since with the NFL season in mind. M family and friends usually come over to my house so my wife and I fell challenged to come up with something new every week.

I made pork sausage Friday and then tried a couple of pork fatties in the smoker today. 1st one was 2 pounds of pork shoulder sausage seasoned for breakfast sausage stuffed with pre cooked hash browns, bacon bits, scrambled eggs, garlic, diced sweet onions, bell peppers and lots of cheddar cheese. Coated with a sweet pork rub and wrapped with a bacon weave. Smoked for 3 hours (165F) then put on the gas grill to crisp the weave.
The other was more of a main entre, seasoned it for an Italian sausage taste, put salami, pepperoni, crispy bacon bits, mozzarella and provolone cheese in the middle then rolled it in a bacon weave. Crisped the bacon weave on the gas grill also.

Sampled both and they are awesome.

Brisket (no crutch) is another game day meal I'm cooking this year as well as this - smokingpit.com/recipes/Trippel-Infused-Pulled-Pork-Chili. ( sorry new member and cant post direct links)
We smoked 15 pounds of boston butt ( pork shoulder) this summer and have a couple of pounds left in the freezer. Cant wait to get the season started!

Enough with the caviar and sushi...where are the famous KC smoke r/ BBQ recipes???

I grew up ten miles from where you live just outside Mill Creek near Silver Lake. I understand first hand your desire for KC recipes. You'll probably even get some. Most of these guys live here though and are surrounded by that. This thread lets them show their chops in other areas. It's perfectly natural really. Give them a killer teriyaki chicken recipe in return (there is NONE of that in KC) and you'll be off to the races!

Because it doesn't exist. Terriyaki is an odious flavor.

They really are simple and delicious.

One of my favorites has just two ingredients

1. Drive to Joe's Kansas City
2. Order the Z-Man.

There have been tons of threads on smokers. My advice is to do an advanced search of this forum and search for the word smoker in thread titles. Don't waste your time on the ones I haven't posted in.

They're on every Street corner in the Pacific Northwest, and I miss it dearly. Point taken, however.

Dudes helped me out quite a bit in this thread.

http://www.chiefsplanet.com/BB/showthread.php?t=178969

Some family sent us some Kary's seasoned gumbo mix from Louisiana. It wasn't bad at all. Made a pretty good gumbo. And easy
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This is bullshit. Not one comment?!?! :cuss:

Never had them, but I'd give it a go. I had some jowl bacon the other day that was incredible.

I skipped the okra. But the entire reason I made the gumbo this weekend is because a friend gave me a packet of filé.

I'm having chicken salad. I would very much appreciate suggestions on how to make it.

I have 4 cups of chopped, smoked chicken breast. )pic attached) It was rubbed with McCormick Grill Mates Chicken Rub and smoked with mesquite.

I have the typical dressings and veggies. I also have a reasonably groovy little herb garden that is doing pretty well. From it I have available fresh Italian Parsley, Sage, Rosemary, English Thyme, Oregano, Basil, Cilantro, Onion Chives and Garlic Chives.

I still have 11 Sam Adams Boston Lagers and some really nice buns.

Dinny

Its clean out the fridge day so I'm slapping some real bullshit together... gonna take two small leftover frozen chicken breasts and put them in a baking pan with two frozen pot pies, then I'm gonna add fresh sliced carrot, frozen peas and a small bit of onion.

On top of everything but the tops of the pot pies I will add a slightly milked down can of cream of chicken soup, then I'm gonna bake it all for an hour at 325... its gonna be ugly as sin, but should taste just fine after a few beers and plenty of vodka.

I also have some green and red cabbage, some green and red bell peppers, orange carrots and a little over a half a jar of Marzetti's in the Frigidaire.

Fresh as a daisy coleslaw.

Dinny

Sounds perfect, but if it were me, I'd add more vodka.

Dinny

LMAO roger that!

Burgers on the grill with toasted Kaiser buns.
Fresh lettuce, tomato, red onion, pickles and condiments.
Home fries with malt vinegar.
Veggies.

I'm thinking a turkey sandwich topped with pepper jack cheese, lettuce, tomato and pickles on slightly toasted whole wheat bread. My neighbor gave me some of the best tomatoes I have had in years, dark red, sweet and delicious. :drool:

Nothing compares to fresh garden tomatoes, that store bought hydroponic stuff might as well be red cat shit.

Yep, had one last night with salt and pepper and oh, how I missed a good tomato.

Sunday is Ribeye day....

How it ended. One likes it rare, so I hadda grt creative with the cutting to keep all happy. My God was it good, and half is left for steak salad... woot...

http://tapatalk.imageshack.com/v2/14...d4a1bda97b.jpg

http://tapatalk.imageshack.com/v2/14...e3145c3981.jpg

Oh, how it started 'n stuff...

http://tapatalk.imageshack.com/v2/14...cfd63f56eb.jpg

http://tapatalk.imageshack.com/v2/14...4c898a7004.jpg

Ah, I see. I read you use file when you don't use okra.

I found one more baby rack of lamb in my freezer, unused from Easter.

So I broiled it with rosemary, garlic and onion granules. Made roasted eggplant, zucchini, mushrooms, and onions. Then made a green bean salad tossed with diced plum tomatoes, black olives and onion and feta cheese.

Had Pinot Noir red wine with it.

Too hot outside here to cook or eat there. It's just brutal right now with the humidity.

%dinner

On the cast iron steak. Does it smoke like hell when you guys do it?

Glory Dayz you seem too cook an amazing steak... details! i have the same cast iron skillet

There ya go. It's easy... Key is the 1-3/4 steak. 1-1/2 is as thin as you can go and hope to get it righ, but 1-3/4 (for me!) is the sweet spot.



1a) Apply kosher salt and pepper to steak and put in the fridge for "1 hour per inch" of steak for the dry-brining part of this.
1b) Apply oil to steak (just enough to make it shiny).
1c) Heat Cast Iron skillet in 500-degree oven.

2a) Take skillet out of oven and keep heating on stove (on high) for five minutes.
2b) I added 3 tblsp of oil to the pan to cook-down the rosemary, then remove it (it's charred and crispy by then!!)
2c) Once HOT (!!!) sear the edges of the steak all the way around.
2d) Sear the steak for 3-4 minutes on one side (don't move the steak). 3 for rare, 4 for medium-rare on a 1-3/4" steak. Seconds matter!!
2e) Flip the steak and sear the other side for another 3-4 minutes.

3a) Moved skillet to 500-degree oven for 3-4 minutes (again, depends on steak's thickness and desired doneness - I go 3.5)
3b) Flip steak and back in the oven for another 2-3.5 minutes.

4a) Place small plate upside-down on larger plate.
4b) Place the steak onto of the smaller plate (allows juices to flow off and not have the crust sit in it and go soft).
4c) Cover the steak loosely with tin foil for these 5 minutes.

That's it....

I certainly try sir...

:thumb::thumb::thumb::thumb::thumb::thumb::thumb:

I do the cooking part significantly different, but you turned me onto the rosemary, that is the ****ing bombdiggity.

Last night I had 3 bone-in pork chops that I grilled on the stove with my grill pan. I also made a peach sauce marinade to glaze with locally made peach preserves, dijon mustard, Worcestershire sauce, garlic powder, onion powder, salt and pepper.

They were juicy and delicious!!! :p

Woot.... And one day I'm going to try that Sous Vide method. I just can't get the water temp to stay steady, and don't want to invest in a machine. I'm too cheap...

Those look spot-on man. Nice work!

This is similar to my gumbo. I usually go sausage and shrimp with a mixture of chicken stock and whatever stock I can squeeze out of the shrimp shells. I do my roux in my CIS and it takes like 15 minutes to get it to a deep brown color. I'll throw in a can of tomatoes for color and acidity. Okra is a yes. I flavor with Old Bay, tabasco, Worcestershire, cayenne, bay leaves, and salt and pepper. Gumbo is one of my favorites and I typically make at least a gallon and a half at a time.

I made cherry scones this morning:

Doing the rootbeer cockpot pulled pork thing. Original plan was to smoke the butt, went back to shed to get out Weber and no Weber. Heart sank then remembered Brother borrowed over a month ago. Well call a to tell him to cough it up but he already had ribs and a turkey smoking. Crap hope this is good.

CIS? What is that?

That came out great! I failed at scones when I tried once. Any tips?

Cast Iron Skillet.

It's Labor Day, so it's "chicken in a pot" in honor of the everyday man.

My college suite-mate was in town this weekend. He's a food broker in the SF bay area. What passes for "fresh" is really sketchy. Not only sketchy, but a damn lie for the most part.

http://tapatalk.imageshack.com/v2/14...9e70d5737d.jpg

Poverty cheese burger. Sautéed shrooms and onions. Everything seasoned with old bay. Made my own chipotle sauce as well. Turned out great.

I made some chicken stroganoff yesterday. It was just ok. The recipe needs some tweaks.

I also made a pot of light red kidney beans. I threw in a couple of bay leaves and a finely diced stalk of celery. They turned out great.

Here's my recipe:

Preheat oven to 425 F

1. Mix 2 C flour, 1/3 C sugar, 1 T baking powder, 1/2 t salt in a bowl.

2. Cut in 5 T chilled butter, like you are making pie crust or biscuits.

3. Stir in grated orange peel (orange zest) from maybe half an orange and 4 oz dried tart cherries.

4. Pour in 1 cup of cream. Stir just until ingredients are moistened.

5. Turn out dough to a floured work surface. Kneed 3 or 4 times just to blend ingredients a bit more. Shape dough in to a rectangular slab about an inch thick. Cut 12 rectangular or triangular scones from the slab using a sharp knife. Try to keep the size of them consistent for even baking. Place them on a baking sheet.

6. Brush the tops of the scone with cream. Sprinkle with turbinado sugar.

7. Bake for 12 - 15 minutes till edges brown. Cool on wire rack.

These come out crispy on the outside and warm, dense and moist on the inside, yet still crumbly. Different bakers will strive for different textures for their scones. The original recipe used an egg in place of half the cream and came out more cake like. You could easily substitute dried cranberries or blueberries but the cherries are our favorite.

Nothing poverty about that burger, other than the plate. Well done.

I've got some chuck eyes marinating in olive oil, balsamic, smoked paprika, oregano, salt, and pepper. I'm also doing some "hobo packs" with potatoes, carrots, and onions - I'll throw a little chopped rosemary and thyme in there with some butter.

How far is the drive to GloryDayz' house?

You make the best looking steaks on here!

It's Labor Day and I'm on a fast while putting up new drapes! I'm starvin'. Quit making me hungry all you cooks.

:sulk:

You usually do more than steaks. Your dishes are always something really good man and very creative. I just don't remember you posting a ton of steak pictures???

What's for dinner? Here's mine... (Part 2)
 

I'll post a steak pic tonight. :harumph:





I'm just kidding really. Glory has done some good looking meals, for sure.

ROFL

I had no idea you'd take this such to heart. All I said was his steak!

:D

It's not a competition, it's all good. I'd be honored to have GloryDayz's food. He's good people.

10 minutes.....

My one win and I feel bad now...

Grilling for the hood. NOTHING special. I had a juicy lucy, and it was OK..

ROFL

NOT AT ALL MAN!!! You do good work, no doubt.

Well the rootbeer crockpot pulled pork was a bit of a letdown. Kinda sweet and a bit to soggy for a bun. I am disappointing due to all the glowing reports from people at work. Also I need the smoke flavor thanks Brother.

Anyway pics of the pork pulled, rootbeer sauce cooking down and sanwich seved with homemade slaw.

Thank you Sir...

Would slam/10!!!!!

Who are you?

That's not very nice...

http://i62.tinypic.com/efj7uu.gif

ROFL

You seem nice.

It melted nicely.

It's like every night is a little miniature Iron Chef between posters - Only in more of a show-n-tell sort of format.

You guys are getting really good. I'm honestly impressed.


More so than anything though - It's healthy to cook. Good for the soul...

New recipe. Chicken breast stuffed with prosciutto, Fontina cheese, and basil served with sage.