Red beans and rice

Kevin · 02-03-2006, 07:33 PM

This isn't Q but this forum has kind of turned into all things good to eat. If this post is off topic please move it.

I just made up a batch of red beans and rice using the recipe in the Brethren home page recipe file.

http://www.bbq-brethren.com/cookbook...=Rice%20Dishes

No one took credit for this recipe, but it is realy good. I've been making red beans and rice for years. This one is good. Took longer than it said for the beans to get tender, but my beans could be 2 years old. Anyway, thanks to whoever put it in there.

BTW, this could feed about 25 people. Might want to scale it down.

tommykendall · 02-04-2006, 08:17 AM

Looks good. We need to get a similar recipe out there for dirty rice. BRD's got one... cook rice, drop in dirt, stir.

Bigmista · 02-04-2006, 12:45 PM

Pretty much the way I make them. Making some today in fact. Only 2 differences for me.

1. Never cared for celery so I don't use it.

2. Bell Peppers are so expensive out here right now that I started using Jalapenos instead. They leave them on the plant longer so they are huge and a lot milder.

You can also try adding some leftover smoked pork if you have some left in the back of your freezer...

nmayeux · 02-04-2006, 01:07 PM

Quote:

Originally Posted by Bigmista

Pretty much the way I make them. Making some today in fact. Only 2 differences for me.

1. Never cared for celery so I don't use it.

2. Bell Peppers are so expensive out here right now that I started using Jalapenos instead. They leave them on the plant longer so they are huge and a lot milder.

You can also try adding some leftover smoked pork if you have some left in the back of your freezer...

Blasphemy! Celery and bell peppers are part of the "Trinity"!!

However, I realize that a lot of people do not like celery, so I slice really thin so that it desolves during long cooks. As far as bell peppers, I have just stomached the higher prices, just like I have for gas. I will have to try letting the japs grow larger.

Bigmista · 02-04-2006, 01:22 PM

Give the japs a shot. Little extra spice and flavor.

Kevin · 02-04-2006, 01:30 PM

OK, I cheated too. Bell peppers are pretty high priced right now so I've been using frozen chopped bell peppers. Will try a few japs next time.

The Woodman · 02-04-2006, 02:05 PM

I'm in a Cajun mood too! I made a smoked duck, andouille, and shripm gumbo. I smoked the duck breastscyesterday while cooking for a Super Bole Party. Took me 1.5 hours to get the roux dark enough!

tommykendall · 02-04-2006, 02:06 PM

Quote:

Originally Posted by Kevin

OK I've been using frozen chopped bell peppers.

They actually make those?

Kevin · 02-04-2006, 02:19 PM

Quote:

Originally Posted by tommykendall

They actually make those?

Yep.
http://www.pictsweet.com/rechelpdetail.shtml#peppers

nmayeux · 02-04-2006, 02:33 PM

Quote:

Originally Posted by The Woodman

I'm in a Cajun mood too! I made a smoked duck, andouille, and shripm gumbo. I smoked the duck breastscyesterday while cooking for a Super Bole Party. Took me 1.5 hours to get the roux dark enough!

1.5 hours is a long time! How much did you make? How did it come out?

thirdeye · 02-04-2006, 03:17 PM

Quote:

Originally Posted by Bigmista

...You can also try adding some leftover smoked pork if you have some left in the back of your freezer...

Next time you see 'em in the grocery store, pick up several packs of smoked hocks or shanks and give them a second smoke in your cooker, then freeze. They are outstanding in beans, soups etc. and damn good on their own.

Bigmista · 02-04-2006, 04:54 PM

Quote:

Originally Posted by The Woodman

Took me 1.5 hours to get the roux dark enough!

Talk about Low and Slow!

Hey! A thought just occurred to me. Sometimes instead of stirring for a long time, I toast the flour for the roux in the oven for about 30 minutes. Then I add the hot flour to the "trinity" that is already sauteing in the bottom of my gumbo pot. It gets dark instantly and all I have to do is add my stock.

I'm wondering how it would taste if I toasted my flour in the smoker before adding it to the roux? Do you think the flour would pick up some opf the smoke flavor?

Jorge · 02-04-2006, 06:05 PM

Quote:

Originally Posted by Bigmista

Talk about Low and Slow!

Hey! A thought just occurred to me. Sometimes instead of stirring for a long time, I toast the flour for the roux in the oven for about 30 minutes. Then I add the hot flour to the "trinity" that is already sauteing in the bottom of my gumbo pot. It gets dark instantly and all I have to do is add my stock.

I'm wondering how it would taste if I toasted my flour in the smoker before adding it to the roux? Do you think the flour would pick up some opf the smoke flavor?

Interesting idea. My question would be about the change in color I'd expect from the flour because of the smoke. I cook a roux until I get the color I'm looking for. Think the smoke might make it harder to determine how far along the roux is?

The Woodman · 02-04-2006, 06:07 PM

Quote:

Originally Posted by nmayeux

1.5 hours is a long time! How much did you make? How did it come out?

Made about 5 cups. Here are photos

http://www.kodakgallery.com/Slidesho...y=-ykk0fh&Ux=0

FatDad · 02-04-2006, 06:13 PM

Quote:

Originally Posted by The Woodman

Made about 5 cups. Here are photos

http://www.kodakgallery.com/Slidesho...y=-ykk0fh&Ux=0

Awesome !!

02-03-2006, 07:33 PM	#1
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	Red beans and rice This isn't Q but this forum has kind of turned into all things good to eat. If this post is off topic please move it. I just made up a batch of red beans and rice using the recipe in the Brethren home page recipe file. http://www.bbq-brethren.com/cookbook...=Rice%20Dishes No one took credit for this recipe, but it is realy good. I've been making red beans and rice for years. This one is good. Took longer than it said for the beans to get tender, but my beans could be 2 years old. Anyway, thanks to whoever put it in there. BTW, this could feed about 25 people. Might want to scale it down. __________________ Kevin

02-04-2006, 08:17 AM	#2
tommykendall Quintessential Chatty Farker Join Date: 08-13-03 Location: Long Beach, CA Downloads: 0 Uploads: 0	Looks good. We need to get a similar recipe out there for dirty rice. BRD's got one... cook rice, drop in dirt, stir. __________________ tk PitBitch

02-04-2006, 12:45 PM	#3
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Pretty much the way I make them. Making some today in fact. Only 2 differences for me. 1. Never cared for celery so I don't use it. 2. Bell Peppers are so expensive out here right now that I started using Jalapenos instead. They leave them on the plant longer so they are huge and a lot milder. You can also try adding some leftover smoked pork if you have some left in the back of your freezer... __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

02-04-2006, 01:22 PM	#5
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Give the japs a shot. Little extra spice and flavor. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

02-04-2006, 01:30 PM	#6
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	OK, I cheated too. Bell peppers are pretty high priced right now so I've been using frozen chopped bell peppers. Will try a few japs next time. __________________ Kevin

02-04-2006, 02:05 PM	#7
The Woodman Full Fledged Farker Join Date: 12-14-05 Location: Mentor, Oh Downloads: 0 Uploads: 0	I'm in a Cajun mood too! I made a smoked duck, andouille, and shripm gumbo. I smoked the duck breastscyesterday while cooking for a Super Bole Party. Took me 1.5 hours to get the roux dark enough! __________________ Weber Smokey Mountain Cooker -18" Weber One Touch Gold Klose 84" x 24" Mobile W/ 24" x 30" Upright Rickenbacker 4004 Cii -Rickenbacker 4003-09 Rickenbacker 4001 - RIckenbacker 4001c64 Rickenbacker Fretless 4003-08- Fender P-Bass Warwick Fretless Corvette-Gibson EB-3 [URL="http://www.woodmansbbq.com"]www.woodmansbbq.com[/URL]

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