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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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Old 12-06-2009, 01:13 PM   #31
KnucklHed BBQ
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Dee-Lish lookin' eats ya' whipped up there Mr. Brisket sir!

Now I have to decide if it's gumbo or green chili... both you say?? YES.
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Old 12-06-2009, 02:22 PM   #32
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Crab makes gumbo authentic?
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Old 12-06-2009, 06:38 PM   #33
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Bob, it's a cold windy damp day here. Have the Buck Stove fired up and keep thinking about that great looking gumbo you made.
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Old 12-06-2009, 10:36 PM   #34
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Quote:
Originally Posted by JD McGee View Post
That is sooo cool! Hmmm...I don't think my wife is gonna like what I'm thinking right now...
Do it! Just tell her some nutjob on the Brethren site did it and he didn't burn the house down so it can't be that bad.

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Crab makes gumbo authentic?
One of the recipes I found stated that it wasn't gumbo unless it had crab in it. I don't know for sure either way. Maybe one of our Cajun Brothers or Sisters can enlighten us. I'd like to know what a true, authentic gumbo consists of.

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Originally Posted by Meat Burner View Post
Bob, it's a cold windy damp day here. Have the Buck Stove fired up and keep thinking about that great looking gumbo you made.
Watcha waiting for? Break out the cast iron and get cooking. That is one nice looking fire by the way.

Thanks again all.
Just had a bowl for dinner and it's definitely better the next day.
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Old 12-06-2009, 11:09 PM   #35
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Crab makes gumbo authentic?
Bob, gumbo doesn't have to have crab to be authentic. It does add another layer of flavor though. Small blue crabs are best. You can use any kind meat that would pair up with each other. Smoke sausage goes with any kind of meat. Some recipies call for okra. Some people don't like it and leave it out. It too, adds flavor and texture.
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Old 12-06-2009, 11:26 PM   #36
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Alan,
I love okra, but left it out cause the wifey don't like it and also because I couldn't find fresh and the only frozen I had on hand was the breaded kind. My plan was to do some of the breaded in the oven and toss em on top of the gumbo, kinda like crutons, but time got away from me.
Dang, I just thought of something. I could have bought some of the hot pickled okra and added it to my bowl. Oh well. Next time.
I can see where some whole fresh blue crabs would add a whole nother dimension of flavor though.
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Old 12-07-2009, 08:23 AM   #37
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Oh MAN Bob

That looks Farkin' Fantastic

I'd hit that for sure ..... Nicely done ..... very nicely done....mmmmm..mmmmmmm
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