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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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10-23-2011, 05:19 PM
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#1 |
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is one Smokin' Farker
Join Date: 03-30-10
Location: Thibodaux, LA
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Chix & Sausage Gumbo
Cooked up a batch today. I pulled an audible and boiled the chix instead of my usual smoking method. I used the broth from the boil and it turned out great.
Here's the start.
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Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault |
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10-23-2011, 05:20 PM
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#2 |
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is Blowin Smoke!
  Join Date: 07-08-09
Location: Deer Park, Wa
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looking good
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No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ...... |
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10-23-2011, 05:21 PM
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#3 |
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is one Smokin' Farker
Join Date: 03-30-10
Location: Thibodaux, LA
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Here's a few more pics.
Flavor was outstanding. Roux had a great color. Took about 35 min to achieve the color I wanted. it's amazing how the flavor changes with the darker roux. Time for another bowl and settle down for the Saints v Colts pre-game.
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Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault |
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| Thanks from:---> |
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10-23-2011, 05:51 PM
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#4 |
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is one Smokin' Farker
Join Date: 08-21-11
Location: Greenville, WI
Name/Nickname : Kevin
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Wow, that looks great. Care to share the recipe? The roux looked perfect!
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10-23-2011, 06:10 PM
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#5 | |
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is one Smokin' Farker
Join Date: 03-30-10
Location: Thibodaux, LA
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Quote:
The roux was great. prob the best one yet.
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Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault |
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10-23-2011, 06:28 PM
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#6 |
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On the road to being a farker
Join Date: 09-18-10
Location: Georgetown, MA
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That looks great. Go Saints!
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JS - Smokeadelic BBQ - KCBS CBJ |
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10-23-2011, 07:09 PM
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#7 |
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is one Smokin' Farker
Join Date: 03-30-10
Location: Thibodaux, LA
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Im stuffed. Time for the game.
Who dat! Time to get busy and put some points on da board.
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Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault |
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10-23-2011, 08:57 PM
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#8 |
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is one Smokin' Farker
Join Date: 08-30-11
Location: Huntsville, Ontario, Canada
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All I can say is yumm!
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10-23-2011, 09:06 PM
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#9 |
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Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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Just like Mom used to make, cept... can't tell if there is okra in there???
Hope ya didn't thicken it with file'.
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Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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10-24-2011, 05:29 AM
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#10 | |
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is one Smokin' Farker
Join Date: 03-30-10
Location: Thibodaux, LA
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Quote:
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Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault |
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10-24-2011, 05:34 AM
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#11 |
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Full Fledged Farker
Join Date: 09-19-10
Location: Cleveland, Texas
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Outstanding, is that Andouille sausage you used?
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10-24-2011, 05:34 AM
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#12 | |
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is one Smokin' Farker
Join Date: 03-30-10
Location: Thibodaux, LA
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Quote:
Ingredients: 1 (5-pound) chicken 1 pound smoked sausage 1 cup oil 1½ cups flour 2 cups diced onions 2 cups diced celery 1 cup diced bell peppers ¼ cup minced garlic 3 quarts chicken stock 2 cups sliced green onions 1 bay leaf sprig of thyme 1 tbsp chopped basil salt and cracked black pepper to taste Louisiana hot sauce to taste (I use Tiger Sauce & Louisiana Gold Pepper Sauce) ½ cup chopped parsley steamed white rice Method: NOTE: You may wish to boil chicken 1–2 hours before beginning gumbo. Reserve stock, bone chicken and use meat and stock in gumbo. Using a sharp boning knife, cut hen into 8–10 serving pieces. Remove as much fat as possible. Cut smoked sausage into ½-inch slices and set aside. In a 2-gallon stockpot, heat oil over medium-high heat. Whisk in flour, stirring constantly until golden brown roux is achieved (approx 35 min in a cast iron pot). Stir in onions, celery, bell peppers and garlic. Sauté 3–5 minutes or until vegetables are wilted. Blend chicken and sausage into vegetable mixture, and sauté approximately 15 minutes. Add chicken stock, one ladle at a time, stirring constantly. Bring to a rolling boil, reduce to simmer and cook approximately 1 hour. Skim any fat or oil that rises to surface. Stir in green onions, bay leaf, thyme and basil. Season with salt, pepper and hot sauce. Cook an additional 1–2 hours, if necessary, until chicken is tender and falling apart. Stir in parsley and adjust seasonings. Serve over steamed white rice.
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Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault |
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10-24-2011, 07:24 AM
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#13 | |
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is one Smokin' Farker
Join Date: 03-30-10
Location: Thibodaux, LA
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Quote:
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Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault |
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10-25-2011, 12:13 AM
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#14 |
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Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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This looks great and yall know I love me some gumbo. :)
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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10-25-2011, 04:50 AM
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#15 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Looking good!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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