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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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10-23-2011, 08:33 PM
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is one Smokin' Farker
Join Date: 09-22-11
Location: Calgary, Alberta
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Jambalaya complete with Pr0n!
So I've been itching to make another batch of Jambalaya and today turned out to be that day. I generally don't follow a set recipe I just throw in what looks good. Chicken, spicy Italian sausage, green peppers, onions, rice and vegetable cocktail, and at the end shrimp. I grill everything first then cut up into bite sized pieces, then into the cast iron frying pan for some fun on the grill.
And now for the pron.
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Did someone say Bacon? 18.5" Weber Smokey Mountain Cooker. www.canuckfoodie.com Black Thermopen <- the colour of speed! Last edited by BBQ Bacon; 04-17-2012 at 03:44 PM.. |
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10-23-2011, 08:55 PM
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#2 |
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Full Fledged Farker
  
Join Date: 08-30-11
Location: Huntsville, Ontario, Canada
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Looks mighty tasty - how long do you have to cook the dish once assembled and what temperature range are you going for?
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10-23-2011, 10:01 PM
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On the road to being a farker
Join Date: 02-28-10
Location: Lone Jack, Missouri
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That looks great. I LOVE Jambalaya!
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10-23-2011, 10:12 PM
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somebody shut me the fark up.
Join Date: 06-28-09
Location: Lynnwood, WA
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Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids |
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10-23-2011, 10:19 PM
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#5 |
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On the road to being a farker
Join Date: 08-21-10
Location: Northern Illinois
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Ooh, I love me some jambalaya. Looks fantastic.
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10-23-2011, 10:26 PM
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#6 |
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is one Smokin' Farker
Join Date: 09-22-11
Location: Calgary, Alberta
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The grill is usually around 350 and I use indirect heat. Length of time varies by the amount of rice. Usually around 2 hours. Check on the rice and if still a little meaty, add more vegetable cocktail and give it more time.
Of course the hot sauce can be added during or after the fact. My 14 year old is not as fond of the hot stuff like her folks.
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Did someone say Bacon? 18.5" Weber Smokey Mountain Cooker. www.canuckfoodie.com Black Thermopen <- the colour of speed! |
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10-23-2011, 11:37 PM
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#7 |
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Babbling Farker
  
Join Date: 12-17-10
Location: Pleasanton, Ca
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Dude! That looks great. Looks like fun to cook also!
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Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com |
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10-24-2011, 01:19 AM
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#8 |
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is one Smokin' Farker
Join Date: 07-06-08
Location: Nampa Idaho
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I need to make that! Looks great.
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10-24-2011, 02:51 AM
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On the road to being a farker
Join Date: 03-25-11
Location: Nimitz Hill
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That looks great !!!
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10-24-2011, 03:18 AM
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is One Chatty Farker
Join Date: 07-19-11
Location: Live Oak, Florida
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wow thats some great looking jambalaya right there!
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Robert aka Big Bob. :typing: Home built 120 gallon stick burner on wheels, Master Built 7-in-1 vertical, Master Forge Charcoal grill, open pit, UDS, |
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10-24-2011, 06:19 AM
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Take a breath!
Join Date: 06-03-10
Location: Chattanooga, TN
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Looks great!
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10-24-2011, 08:25 AM
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Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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I hereby declare you a " Honorary Cajun"
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10-24-2011, 08:45 AM
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
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Lol @ NorthwestBBQ!
 Great looking dish!
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-TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes *Lowland Smokers Dutch BBQ Champion 2011 - 2012* *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow |
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10-24-2011, 09:24 AM
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Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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That looks awesome!
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J Crunch |
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10-24-2011, 09:30 AM
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is one Smokin' Farker
Join Date: 09-06-11
Location: Alabama
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That looks really good. Is the vegetable cocktail the only thing in your sauce base?
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