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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

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Unread 11-02-2013, 09:43 PM   #16
somebody shut me the fark up.

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Wow, that looks great. I love Gumbo and that one is mighty fine. That is a huge pot to site on a stove though.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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Unread 11-02-2013, 11:08 PM   #17
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Originally Posted by Toast View Post
Would your Daddy happen to be from Louisiana? Cause that's exactly the way we do it. The bay leaf is all!
Whole family was born and raised here in south Mississippi. You'd be surprised how far this way east the Creole/Cajun culture has an influence. A lot of homemade gumbo over here could hold their own in Louisiana. Restaurant gumbo not so much. Most restaurant gumbo are more like shrimp stews than gumbo.

Originally Posted by landarc View Post
Wow, that looks great. I love Gumbo and that one is mighty fine. That is a huge pot to site on a stove though.
Yeah I know! And it is heavy stainless at that. My dad is a sheet metal worker by trade and made it many years ago. Been using it on that glass top stove for a few years with no problems yet though. Only used on the stovetop for gumbo once or twice a year when it is a big batch if making gumbo for a crowd. Otherwise for boiling crawfish, shrimp, or deer skulls, it gets put on a gas burner outside.
How does my butt taste?
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