MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 03-05-2008, 05:33 PM   #46
nmayeux
Babbling Farker
 
nmayeux's Avatar
 
Join Date: 04-03-05
Location: Marietta, GA
Default

Thanks everyone for the comments, and I hope this is useful. CT, that pot looks great, and I'm glad the roux worked out for you. NCgrimbo, you can add beans, but I like to make red beans and rice. Both are truly South Louisiana, but completely different flavors! Brent, you hit the nail on the head with the adult beverage quote. Making a roux is fun, just take your time. Heck, its only oil and flour, and if you burn it, you are really only seasoning your skillet! Lastly, thank you Leanza for your kind words.

Next up, maybe we can try a gumbo, or maybe Brunswick Stew...
__________________
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
nmayeux is offline   Reply With Quote




Old 08-26-2008, 03:43 PM   #47
tommykendall
Quintessential Chatty Farker
 
tommykendall's Avatar
 
Join Date: 08-13-03
Location: Long Beach, CA
Default

OMG!! - I've been too busy and overlooked this thread. Nice job Noah - jambalaya is also on my hit list.
__________________
tk
PitBitch
tommykendall is offline   Reply With Quote


Old 08-26-2008, 03:47 PM   #48
cmcadams
Quintessential Chatty Farker
 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Default

Great looking instructions and final product!
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote


Old 08-26-2008, 06:33 PM   #49
bbqbull
Watching over us.
 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Default

My wife got me hooked on Okra.
Noah can you add okra to this dish as well?
Thanks for posting this, this is a must do when cooler weather arrives this fall.
bbqbull is offline   Reply With Quote


Old 08-26-2008, 06:54 PM   #50
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Default

wowo thank for a great illustrated receipe
jestridge is offline   Reply With Quote


Old 08-26-2008, 07:05 PM   #51
nmayeux
Babbling Farker
 
nmayeux's Avatar
 
Join Date: 04-03-05
Location: Marietta, GA
Default

Quote:
Originally Posted by bbqbull View Post
My wife got me hooked on Okra.
Noah can you add okra to this dish as well?
Thanks for posting this, this is a must do when cooler weather arrives this fall.
Bull, you can add okra, but you need to cook it in a skillet until all of the sliminess is gone. I would recommend fresh this time of year, but we do use frozen quite often.

Anyway, the key is to take the recipe, make some changes, and call it your own! Give it a try, and let us know how it works.
__________________
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
nmayeux is offline   Reply With Quote


Old 08-26-2008, 07:07 PM   #52
nmayeux
Babbling Farker
 
nmayeux's Avatar
 
Join Date: 04-03-05
Location: Marietta, GA
Default

Quote:
Originally Posted by jestridge View Post
wowo thank for a great illustrated receipe
I'm glad you liked the recipe, and please don't feel afraid to make some changes. My dad's was different every time he made it because he was trying something new, or we had different leftovers. Also, you had some great pics in your thread!
__________________
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
nmayeux is offline   Reply With Quote


Old 08-26-2008, 07:12 PM   #53
nmayeux
Babbling Farker
 
nmayeux's Avatar
 
Join Date: 04-03-05
Location: Marietta, GA
Default

Quote:
Originally Posted by tommykendall View Post
OMG!! - I've been too busy and overlooked this thread. Nice job Noah - jambalaya is also on my hit list.
TK, your still alive!!! I haven't heard from you in a while... Give her a try, and let me know what you think. If you will PM me, I will try to send you some fresh andouille that a local butcher has perfected.
__________________
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
nmayeux is offline   Reply With Quote


Old 08-26-2008, 07:52 PM   #54
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Default

Yelonutz sent me some Andouille a while back that was really good.

I'll see if I can dig up my gumbo recipe and we can collaborate!
__________________
Wait! Bigmista wrote a cookbook?


Rec Tec RT-700 Bull
Pitmaker Vault



Remembering Scott
Bigmista is offline   Reply With Quote


Old 08-26-2008, 08:25 PM   #55
bbqbull
Watching over us.
 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Default

Thanks for great walk me though everything, the heads up on the Okra and I will probably do the frying of the Okra also.
bbqbull is offline   Reply With Quote


Old 08-26-2008, 08:42 PM   #56
MayDay
Full Fledged Farker
 
MayDay's Avatar
 
Join Date: 06-11-08
Location: Vancouver, BC, Canada
Default

What a great "how-to" picture tutorial! Like many other Jambalya-neophytes, I'll be making a pot soon! Thanks a heap!
___________________
MayDay
Kamado Claypot, Cobb
MayDay is offline   Reply With Quote


Old 08-26-2008, 10:19 PM   #57
tommykendall
Quintessential Chatty Farker
 
tommykendall's Avatar
 
Join Date: 08-13-03
Location: Long Beach, CA
Default

Quote:
Originally Posted by nmayeux View Post
TK, your still alive!!! I haven't heard from you in a while... Give her a try, and let me know what you think. If you will PM me, I will try to send you some fresh andouille that a local butcher has perfected.
thanks for the offer. my neighbor is from New Orleans and has some good local resources. I will certainly give this a run
__________________
tk
PitBitch
tommykendall is offline   Reply With Quote


Old 08-26-2008, 10:26 PM   #58
thull
On the road to being a farker
 
Join Date: 09-10-03
Location: Atlanta, GA
Default

Quote:
Originally Posted by nmayeux View Post
Just updated a few things, but wondering what some of you do different.
Noah- great tutorial

FWIW, I grew up with a little different version in AL. Not sure where my Mom got hers from. She actually did w/o stock and just sautéed some bacon to start with. Then added onion and bell pepper (no celery), garlic, the rice/spices, and then tomatoes and water. I suspect that's a bit more authentic in the tradition of "making do."

I've made this approach my own over the years. Sometimes, I'll do the bacon to start with. But I've never made a roux for jambalaya. And I definitely use stock (chicken base is the house thing- Knorr's roasted from RD). For spices, mine typically includes the bay leaves plus roughly equal parts dried oregano and thyme (1-2 T for recipe w/ 2C rice). For a while, I put chilis/chile powder/red pepper in for flavor/spice. Don't have a set method there, but I think I've put a bit of ground ancho/chipotle in lately.

I also saw Prudhomme many years ago- his concession to his cardiologist at that point was to cut back the fat and saute the ingredients long enough to add color/flavor. Probably the same idea as doing a roux. With some of the fattier smoked sausages, I've browned them in the pan or oven ahead of time to add that caramelization.

Meat-wise, smoked sausage is a given. If you haven't been to Patak in Austell, it's smoked meat heaven. I like their andouille a lot. Usually, any chicken goes in raw and stews with the rice. Shrimp go in at the end to try to avoid getting them rubbery.

I've also gone weenie- I get it all going in the dutch oven on the stove, then throw on the lid and finish in the oven for 25 min or so. For whatever reason, I don't mind crust in paella, but I avoid it in my jambalaya.
thull is offline   Reply With Quote


Old 08-27-2008, 04:28 PM   #59
gotwood
is one Smokin' Farker
 
Join Date: 01-01-08
Location: Homer Glen, IL
Default

Waiting an hour for mine to get done....plus tomatoes....

I started by browning my chicken with skin in the pot, then browned up the cubed ham and sliced smoked sausage/andouille sausage
I took out some of the fats left and used the rest to soften up the veggies
gotwood is offline   Reply With Quote


Old 08-27-2008, 05:02 PM   #60
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Default

I like to fry my sausage and possibly some bacon and use the fat left behind to make the roux.
__________________
Wait! Bigmista wrote a cookbook?


Rec Tec RT-700 Bull
Pitmaker Vault



Remembering Scott
Bigmista is offline   Reply With Quote


1 members found this post helpful.
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
The Cook’s Illustrated Guide to Grilling and Barbecue? Wesman61 Q-talk 17 02-16-2011 10:43 AM
Jambalaya Fatback Joe Q-talk 31 11-09-2008 04:10 PM
First Attempt at Jambalaya..... Mad Max Q-talk 28 08-28-2008 03:05 PM
Cooks Illustrated milehigh Q-talk 5 07-09-2008 10:25 PM
Hey Josh... (smoke ring illustrated) Kirk Q-talk 7 10-16-2006 08:59 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 01:19 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts