There is a Cajun/Creole TD going on. As soon as this throwdown was announced, I knew I was going to cook a whole gator, because nothing says Cajun quite like gator, right? My plan was to get a whole skinless baby gator, dust it down with MooGloo, wrap the thing in bacon, and drop the whole mess into the sousvide in my backyard...
Alas, baby gators are out of season right now (I am told), and even if they were available, the shipping and handling was going to cost an arm and a leg...a few fingers at least.
Not to be discouraged, I gathered a few Cajun-themed ingredients:
Made a remoulade with lots of leftover celery, parsley, onion and even older ketchup, mustard, and horseradish
Shrimp taking a swim in crawfish boil
Oysters soaking in bourbon buttermilk
Some more shrimp sautéing in (lots of) butter with bacon, garlic, Old Bay, and Worcestershire.
Deglazing with a bottle of Abita Amber
Dusted some loaded shrimp heads with flour
Flash fried until super crispy
Cajun Snack Food
I swear this is the only pic I have ever taken of grits cooking (chicken stock, milk, gouda and fontina cheese...brought to a boil on the Stok, finished in the smoker)
Sha Cha Spareribs (Taiwanese BBQ sauce...made of brill fish and dried shrimp)...shout out to TXBronco
It's no baby gator, but it was tasty
Cajun BBQ Shrimp Over Smoky Cheesy Grits with Chicken Fried Oysters, Boiled Shrimp, Oysters on the Half Shell, and Crispy Loaded Shrimp Heads & Remoulade
Everything was cooked on the Stok and stickburner. The whole cook went really quick, but just a tad over 30 minutes. I'll consider this a practice run for the 30 minutes or less TD. Things turned out tasty-tasty...real finger-licking kind of food. I was going to take a pic of the aftermath, but I didn't want to mess up the camera. Gonna go rinse off and take a soak with the gator now.
Thanks for checking it all out! :thumb::thumb::thumb:
Alas, baby gators are out of season right now (I am told), and even if they were available, the shipping and handling was going to cost an arm and a leg...a few fingers at least.
Not to be discouraged, I gathered a few Cajun-themed ingredients:
Made a remoulade with lots of leftover celery, parsley, onion and even older ketchup, mustard, and horseradish
Shrimp taking a swim in crawfish boil
Oysters soaking in bourbon buttermilk
Some more shrimp sautéing in (lots of) butter with bacon, garlic, Old Bay, and Worcestershire.
Deglazing with a bottle of Abita Amber
Dusted some loaded shrimp heads with flour
Flash fried until super crispy
Cajun Snack Food
I swear this is the only pic I have ever taken of grits cooking (chicken stock, milk, gouda and fontina cheese...brought to a boil on the Stok, finished in the smoker)
Sha Cha Spareribs (Taiwanese BBQ sauce...made of brill fish and dried shrimp)...shout out to TXBronco
It's no baby gator, but it was tasty
Cajun BBQ Shrimp Over Smoky Cheesy Grits with Chicken Fried Oysters, Boiled Shrimp, Oysters on the Half Shell, and Crispy Loaded Shrimp Heads & Remoulade
Everything was cooked on the Stok and stickburner. The whole cook went really quick, but just a tad over 30 minutes. I'll consider this a practice run for the 30 minutes or less TD. Things turned out tasty-tasty...real finger-licking kind of food. I was going to take a pic of the aftermath, but I didn't want to mess up the camera. Gonna go rinse off and take a soak with the gator now.
Thanks for checking it all out! :thumb::thumb::thumb:
