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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-02-2008, 04:29 PM | #31 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Real good looking recipe ya got there. Do you add your shrimps with the other meat, of wait until closer to being done?
In the south, it's the other "other white meat ". . .
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03-02-2008, 04:48 PM | #32 | |
Babbling Farker
Join Date: 04-03-05
Location: Marietta, GA
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Quote:
If possum is hard to come by, then you could use armadillo, coon, or squirrel in a pinch.
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Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha |
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03-02-2008, 07:32 PM | #33 |
Babbling Farker
Join Date: 04-03-05
Location: Marietta, GA
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Just updated a few things, but wondering what some of you do different.
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Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha |
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03-02-2008, 10:00 PM | #34 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Thanks Noah...
Great post... very informative. I've had jambalaya a few times but never made it myself. Something now on my "to do" list. (PS - Kevin is not the only one who remembers the \#/ post )
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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03-03-2008, 03:46 AM | #35 |
is One Chatty Farker
Join Date: 09-07-05
Location: Shoreham-by-Sea, UK
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I had just printed out a list of ingredients to purchase on my way home as you've now made me WANT Jambalaya tonight and I've just realised that my other half is out tonight.......so I'm having it tomorrow instead!
Thanks for the post!
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Surf'n'Smoke BBQ Team |
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03-03-2008, 06:26 AM | #36 |
Full Fledged Farker
Join Date: 08-29-07
Location: Wildwood, MO
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Well, I know what i'm making later this week. MMMMMMM good!!
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Joel Sweet Britches BBQ Team "Bessie" and "Arnold" the UDS's 22.5 Weber Cookshack FE150 Char-Broil performance series-gas "When I read about the evils of drinking, I gave up reading" |
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03-03-2008, 10:55 AM | #37 |
Babbling Farker
Join Date: 08-11-03
Location: St. Louis
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This looks incredible. I know what I'm doing on Sunday.
Don't have a fancy pot like that, so will just have to use my standard stock pot. Wonder if putting in a crumbled piece of aluminum across the inside of the lid would have the same kind of effect?
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Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner. |
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03-03-2008, 06:52 PM | #38 |
Babbling Farker
Join Date: 04-03-05
Location: Marietta, GA
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CT, let me know how it turns out! Neil, using a regular stock pot is what I use when doing really large batches. Just be real careful when making the roux, as you might get hotspots in the bottom of the pot. Vinny, you have me keeping the faith, and critter, just let me know if you need any possum!
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Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha |
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03-04-2008, 01:18 AM | #39 | |
is One Chatty Farker
Join Date: 09-07-05
Location: Shoreham-by-Sea, UK
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Quote:
The roux went well, I was gritting my teeth trying to get it to go a brick red without burning but didnt have any problems!! I used Cubed Smoked Pork, Griddled Chicken Breast Sliced, shelled Tiger Prawns and sliced Smoked Sausage. I'm having it again tonight with my other half and then freezing the rest!!!! Thanks for the recipe, I'm putting that one in the book!!!
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Surf'n'Smoke BBQ Team Last edited by CarbonToe; 03-04-2008 at 02:39 AM.. |
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03-04-2008, 05:04 AM | #40 |
is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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That looks awesome, Noah! Thanks for sharing.
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03-04-2008, 05:54 AM | #41 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Just found a new project. Thanks Noah.
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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03-04-2008, 09:09 AM | #42 |
is One Chatty Farker
Join Date: 03-08-05
Location: Clayton, NC
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Can I call it Jambalaya if I add some kidney beans or black beans to it? I love beans in these types of dishes. I think I may cook up a batch on Friday since I have the day off.
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03-04-2008, 12:36 PM | #43 |
is one Smokin' Farker
Join Date: 08-02-07
Location: Phoenix, AZ
Name/Nickname : David
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Well, I know what I am having for dinner, midnight snack and Breakfast (With Fried Egg) this week. Thanks for sharing.
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03-04-2008, 01:08 PM | #44 |
Babbling Farker
Join Date: 12-01-06
Location: Fernandina Beach FL
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That is pretty much how I do mine except I make my roux a lot darker. I usually go for about 45 minutes to get like a mahogany color.
BTW... for those of you who are apprehensive to do a roux... Emeril offered the best explanation ever... The perfect amount of time to stir a roux is the time it takes to drink two adult beverages. Plus if you burn the roux you get to have two more adult beverages!!!
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[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ |
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03-04-2008, 09:56 PM | #45 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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Brothers, pay close attention to whats been going on here with this thread. It's one of the all timers since I've been here. This is down home, American, cooking wisdom.
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Tom |
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