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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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06-26-2013, 11:39 PM | #76 |
Full Fledged Farker
Join Date: 05-17-09
Location: Tuscaloosa, AL
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I'm glad this old thread resurfaced because I've been looking for a good Jambalaya recipe to try. Looking forward to try it.
What type of flour? AP or SR
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UDS, Brinkmann Trailmaster, 22.5 Kettle, back yard with family, and imaginary friends. |
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06-27-2013, 08:16 AM | #77 |
Babbling Farker
Join Date: 04-03-05
Location: Marietta, GA
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All purpose works just fine. If you practice making a good roux, you now have the base for many new sauces and dishes like gumbo. Good luck!
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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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Thanks from:---> |
06-27-2013, 08:28 AM | #78 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Spring Break we visited NOLA and took a cooking class - the menu was jambalaya along with making etouffee and gumbo. Roux was a key player! My latest effort was chicken and andouille. I make my andouille and tasso. We stopped by Crescent City Pie & Sausage and tried a lot of chef Bart Bell's menu! I'm trying to duplicate Bad Bart's Black Jambalaya one of these days...this riffs on the original style with black eyed peas! One basic thing to remember in cajun/creole cooking: roux is a flavor element, not just a thickening agent!! Noah, thanks for sharing this (all those years ago!).
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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06-27-2013, 08:44 AM | #79 |
Knows what a fatty is.
Join Date: 03-27-13
Location: Bellevue, OH
Name/Nickname : Karl
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I honestly never thought to use my leftover pulled pork for jambalaya. I know what we're having this weekend...
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Pit Bos Pro 1600 |
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06-27-2013, 10:47 AM | #80 |
is one Smokin' Farker
Join Date: 01-30-11
Location: McCormick, SC
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Thanks for resurrecting this thread!!
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Proud supporter of #14 Tony Stewart. Go Smoke!!!! |
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06-27-2013, 07:34 PM | #81 |
Full Fledged Farker
Join Date: 09-23-10
Location: Fullerton, CA
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Yum, gotta try this, I garr on tee.
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22.5 WSM, 22.5 OTG, 1992 Smokey Joe |
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06-27-2013, 09:01 PM | #82 |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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Not to be contentious or anything, but roux is for gumbo, étouffée, and grillades, not jambalaya.
Roux would get you DQ'd at the World Championship Jambalaya cook-off in Gonzales, LA. http://www.jambalayafestival.org/history.aspx
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Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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06-27-2013, 10:09 PM | #83 |
Full Fledged Farker
Join Date: 05-17-09
Location: Tuscaloosa, AL
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Thanks, looking forward to trying it.
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UDS, Brinkmann Trailmaster, 22.5 Kettle, back yard with family, and imaginary friends. |
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06-28-2013, 11:27 AM | #84 | |
Babbling Farker
Join Date: 04-03-05
Location: Marietta, GA
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Quote:
I know BBQ competition, but haven't ever been exposed to jambalaya comps! :) On another note, you just gave me an awful craving for some grits and grillades! I know what we are having for dinner tonight!
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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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