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Old 08-01-2014, 07:42 AM  
Fire Me Boy! Fire Me Boy! is offline
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What's for dinner? Here's mine... (Part 2)
What you got?
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Old 08-30-2014, 05:10 PM   #796
Fire Me Boy! Fire Me Boy! is offline
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I had to make some modifications to the original, but it came out awesome.

4 oz. flour
4 oz. canola oil
1 onion (size of a softball) Chopped
1 green bell pepper, chopped
2 stalks of celery, chopped
1 clove garlic, minced
1 qt. cool chicken stock
Salt, black pepper, cayenne pepper and/or Creole seasoning to taste.
1 cup sliced okra (optional)
1 – 2 bay leaves
2 lbs. chicken breast
1/2 lb. sausage (I like andouille)
1 tsp file powder

Preheat oven to 350.

In a dutch oven, combine flour and oil and whisk to combine. Put it on the middle rack in the oven for 90 minutes, whisking every 25 minutes (this is the Alton Brown method of making a dark roux, and it worked beautifully).

When the roux is done, bring it out and put it on medium heat on the stove. Stir in chopped onion, bell pepper, celery, and garlic and cook 8 minutes or until soft.

Whisk in stock. One quart makes it a gravy-like consistency. If you like it thinner, add more stock. Season to taste with preferred seasonings. For this recipe, I used a tablespoon of Tony's Creole seasoning.

Add sliced okra, if using. Bring to a boil, reduce heat and simmer about 15 minutes. Recheck seasonings – add more if desired.

Add meat and simmer until chicken is cooked and tender. This will only take about 10 minutes if you cubed the chicken.

Turn off fire. Sprinkle surface with file and stir until well mixed. Remove bay leaves before serving.

Serve over rice.
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Old 08-30-2014, 05:24 PM   #797
R8RFAN R8RFAN is offline
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Quote:
Originally Posted by GloryDayz View Post
Very cool.... I still have the kit (I think!!), but never done it. I'm just not sure where to get Sushi grade fish that I trust, and the rice seems to take a while to make if you want ti to be right. I know, not a good excuse, but it's the truth just the same...
The rice was perfect, You can get a bag of that Calrose rice (at walmart) and it works just as good as the high cost Japanese rice.

I actually didn't have sushi quality fish today but had some frozen salmon and shrimp... I fried them in tempura batter and made crispy cooked sushi rolls today.

Threw a little avocado and or cucumber in them and they were tasty.
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Old 08-30-2014, 06:52 PM   #798
BucEyedPea BucEyedPea is offline
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Originally Posted by Fried Meat Ball! View Post
Turn off fire. Sprinkle surface with file and stir until well mixed. Remove bay leaves before serving.
I read that's the best way to use the filé powder when you're gonna use it with okra.
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Old 08-30-2014, 06:53 PM   #799
Mr. Flopnuts Mr. Flopnuts is offline
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Originally Posted by 3rd&48ers View Post
Homemade Sushi
Admirable.
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Old 08-30-2014, 06:53 PM   #800
BucEyedPea BucEyedPea is offline
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Originally Posted by Ben N 58men View Post
Recipe?!?!?!?!?!


I was honestly going to make this this weekend. I found a recipe on YouTube I was going to try. Let me know how it turns out.
Wut? You asked for mine first!


BTW, did you even see it? Oh well, mine was a seafood gumbo.
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Old 08-30-2014, 06:56 PM   #801
Mr. Flopnuts Mr. Flopnuts is offline
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Great looking gumbo. For the 2nd time today.
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Old 08-30-2014, 06:57 PM   #802
BucEyedPea BucEyedPea is offline
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Quote:
Originally Posted by Fried Meat Ball! View Post
Gumbo.
I see you like your andouille chunky. I read the entire gastrointestinal system of the pig is used.
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Old 08-30-2014, 07:07 PM   #803
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by BucEyedPea View Post
I see you like your andouille chunky. I read the entire gastrointestinal system of the pig is used.

Pigs are yummy.
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Old 08-30-2014, 08:26 PM   #804
GloryDayz GloryDayz is offline
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Quote:
Originally Posted by 3rd&48ers View Post
The rice was perfect, You can get a bag of that Calrose rice (at walmart) and it works just as good as the high cost Japanese rice.

I actually didn't have sushi quality fish today but had some frozen salmon and shrimp... I fried them in tempura batter and made crispy cooked sushi rolls today.

Threw a little avocado and or cucumber in them and they were tasty.
Since my Sushi staples are salmon, tuna, octopus pieces, and rainbow rolls (and I'm not trying to prep the octopus!!!), that takes pretty good quality meat. I'd be more than willing to try either spicy salmon or spicy tuna (I suppose you can use a lesser cut for those), but I seem to always decide not to do it because I want those pieces. And when I do find the right store for the tuna and salmon, I hope they have some pre-prepped octopus so I can just slice it...
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Old 08-30-2014, 09:03 PM   #805
BucEyedPea BucEyedPea is offline
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Quote:
Originally Posted by Fried Meat Ball! View Post
Pigs are yummy.
Certain parts, I agree?

Do you like their feet too?
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Old 08-31-2014, 02:11 AM   #806
irocdave irocdave is offline
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Man I was hoping to find great smoker recipes in here. This thread turned out differently than I thought it would have.
My wife gave me a pellet smoker (GMG) for fathers day and I have been experimenting with it ever since with the NFL season in mind. M family and friends usually come over to my house so my wife and I fell challenged to come up with something new every week.

I made pork sausage Friday and then tried a couple of pork fatties in the smoker today. 1st one was 2 pounds of pork shoulder sausage seasoned for breakfast sausage stuffed with pre cooked hash browns, bacon bits, scrambled eggs, garlic, diced sweet onions, bell peppers and lots of cheddar cheese. Coated with a sweet pork rub and wrapped with a bacon weave. Smoked for 3 hours (165F) then put on the gas grill to crisp the weave.
The other was more of a main entre, seasoned it for an Italian sausage taste, put salami, pepperoni, crispy bacon bits, mozzarella and provolone cheese in the middle then rolled it in a bacon weave. Crisped the bacon weave on the gas grill also.

Sampled both and they are awesome.

Brisket (no crutch) is another game day meal I'm cooking this year as well as this - smokingpit.com/recipes/Trippel-Infused-Pulled-Pork-Chili. ( sorry new member and cant post direct links)
We smoked 15 pounds of boston butt ( pork shoulder) this summer and have a couple of pounds left in the freezer. Cant wait to get the season started!

Enough with the caviar and sushi...where are the famous KC smoke r/ BBQ recipes???
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Old 08-31-2014, 03:22 AM   #807
Mr. Flopnuts Mr. Flopnuts is offline
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Quote:
Originally Posted by irocdave View Post
Man I was hoping to find great smoker recipes in here. This thread turned out differently than I thought it would have.
My wife gave me a pellet smoker (GMG) for fathers day and I have been experimenting with it ever since with the NFL season in mind. M family and friends usually come over to my house so my wife and I fell challenged to come up with something new every week.

I made pork sausage Friday and then tried a couple of pork fatties in the smoker today. 1st one was 2 pounds of pork shoulder sausage seasoned for breakfast sausage stuffed with pre cooked hash browns, bacon bits, scrambled eggs, garlic, diced sweet onions, bell peppers and lots of cheddar cheese. Coated with a sweet pork rub and wrapped with a bacon weave. Smoked for 3 hours (165F) then put on the gas grill to crisp the weave.
The other was more of a main entre, seasoned it for an Italian sausage taste, put salami, pepperoni, crispy bacon bits, mozzarella and provolone cheese in the middle then rolled it in a bacon weave. Crisped the bacon weave on the gas grill also.

Sampled both and they are awesome.

Brisket (no crutch) is another game day meal I'm cooking this year as well as this - smokingpit.com/recipes/Trippel-Infused-Pulled-Pork-Chili. ( sorry new member and cant post direct links)
We smoked 15 pounds of boston butt ( pork shoulder) this summer and have a couple of pounds left in the freezer. Cant wait to get the season started!

Enough with the caviar and sushi...where are the famous KC smoke r/ BBQ recipes???
I grew up ten miles from where you live just outside Mill Creek near Silver Lake. I understand first hand your desire for KC recipes. You'll probably even get some. Most of these guys live here though and are surrounded by that. This thread lets them show their chops in other areas. It's perfectly natural really. Give them a killer teriyaki chicken recipe in return (there is NONE of that in KC) and you'll be off to the races!
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Old 08-31-2014, 05:23 AM   #808
Baby Lee Baby Lee is offline
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Originally Posted by Mr. Flopnuts View Post
I grew up ten miles from where you live just outside Mill Creek near Silver Lake. I understand first hand your desire for KC recipes. You'll probably even get some. Most of these guys live here though and are surrounded by that. This thread lets them show their chops in other areas. It's perfectly natural really. Give them a killer teriyaki chicken recipe in return (there is NONE of that in KC) and you'll be off to the races!
Because it doesn't exist. Terriyaki is an odious flavor.
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Old 08-31-2014, 05:26 AM   #809
Baby Lee Baby Lee is offline
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Originally Posted by irocdave View Post
...where are the famous KC smoke r/ BBQ recipes???
They really are simple and delicious.

One of my favorites has just two ingredients

1. Drive to Joe's Kansas City
2. Order the Z-Man.
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Old 08-31-2014, 05:52 AM   #810
mlyonsd mlyonsd is offline
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Originally Posted by irocdave View Post
Man I was hoping to find great smoker recipes in here. This thread turned out differently than I thought it would have.
My wife gave me a pellet smoker (GMG) for fathers day and I have been experimenting with it ever since with the NFL season in mind. M family and friends usually come over to my house so my wife and I fell challenged to come up with something new every week.

I made pork sausage Friday and then tried a couple of pork fatties in the smoker today. 1st one was 2 pounds of pork shoulder sausage seasoned for breakfast sausage stuffed with pre cooked hash browns, bacon bits, scrambled eggs, garlic, diced sweet onions, bell peppers and lots of cheddar cheese. Coated with a sweet pork rub and wrapped with a bacon weave. Smoked for 3 hours (165F) then put on the gas grill to crisp the weave.
The other was more of a main entre, seasoned it for an Italian sausage taste, put salami, pepperoni, crispy bacon bits, mozzarella and provolone cheese in the middle then rolled it in a bacon weave. Crisped the bacon weave on the gas grill also.

Sampled both and they are awesome.

Brisket (no crutch) is another game day meal I'm cooking this year as well as this - smokingpit.com/recipes/Trippel-Infused-Pulled-Pork-Chili. ( sorry new member and cant post direct links)
We smoked 15 pounds of boston butt ( pork shoulder) this summer and have a couple of pounds left in the freezer. Cant wait to get the season started!

Enough with the caviar and sushi...where are the famous KC smoke r/ BBQ recipes???
There have been tons of threads on smokers. My advice is to do an advanced search of this forum and search for the word smoker in thread titles. Don't waste your time on the ones I haven't posted in.
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