Terrierman Posted October 25, 2018 Posted October 25, 2018 53 minutes ago, BilletHead said: Section of pork loin, Prepared Sous Vide bath at 130 degrees. Sealed loin roast with S&P , thyme, rosemary and sliced garlic in the bag. Dropped in and did not worry about it for three hours. Started coals and banked to one side of the grill with peach wood for the smoke. Opposite side on went the meat after it's bath, Twenty minutes a flip and turn. Then twenty more minutes. A can of bean greens for me and when the Mrs. Gets home she gets the can of peas Moist, smoky and tasty. A drizzle of The BilletHead's BBQ sauce topped it off. BilletHead Peach adds a nice flavor to the smoke. Too bad about the sauce. By too bad I mean I'm out. BilletHead 1
BilletHead Posted October 25, 2018 Posted October 25, 2018 5 minutes ago, Terrierman said: Peach adds a nice flavor to the smoke. Too bad about the sauce. By too bad I mean I'm out. This is our last jar . May have to make some . BilletHead Terrierman 1 "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
Terrierman Posted October 25, 2018 Posted October 25, 2018 1 hour ago, BilletHead said: Dang it Rick wanna see a picture , BilletHead If you want, I can make it Thursday night at jigfest and you can see it with your own two eyes and decide if it's good or not. BilletHead 1
BilletHead Posted October 25, 2018 Posted October 25, 2018 7 minutes ago, Terrierman said: If you want, I can make it Thursday night at jigfest and you can see it with your own two eyes and decide if it's good or not. Seeing is believing and tasting takes it to the next level , BilletHead "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
Terrierman Posted October 25, 2018 Posted October 25, 2018 2 minutes ago, BilletHead said: Seeing is believing and tasting takes it to the next level , BilletHead You're all set then.
Johnsfolly Posted October 25, 2018 Posted October 25, 2018 28 minutes ago, Terrierman said: Peach adds a nice flavor to the smoke. Too bad about the sauce. By too bad I mean I'm out. You and me as well😢. Maybe Santa @BilletHead will bring some to Jigfest. Terrierman and BilletHead 1 1
BilletHead Posted October 26, 2018 Posted October 26, 2018 I still am having a hard time thinking that Rick Terrierman has consumed a gallon of BilletHead BBQ sauce. I did make a gallon and left it to be scavenged 😃. BilletHead "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
Terrierman Posted October 26, 2018 Posted October 26, 2018 1 hour ago, BilletHead said: I still am having a hard time thinking that Rick Terrierman has consumed a gallon of BilletHead BBQ sauce. I did make a gallon and left it to be scavenged 😃. BilletHead I got one jar! Bunch of highwaymen I tell ya! Johnsfolly and BilletHead 2
curtisce Posted October 26, 2018 Posted October 26, 2018 Any Cajuns out there? Cleaning out the last bit of duck,( that's a lie there are still 2 packs left), from the freezer and making some gumbo. In the past I have called it jambalaya and used tomatoes but I still made a roux though light. After alittle more research I find a jambalaya don't have a roux and gumbo no tomatoes. So I'm going to be more authentic and call it gumbo. The roux is to be dark like dark chocolate. I watched a youtube and the cook did one in 20 minutes, it was bubbling qujck abit and it thickened to almost a paste. I stareted with 11/2 cup both of oil and flour and cooked on medium heat. Smoked a few times so I lowered the heat. I went 40 minutes andI got the color but it didn't thicken all that much. any comments or suggestions? I think it will be fine but this is my first time going to the dark side. The meat is thawing so I'll get back to cooking laater today. gotta get some other things done. duck season is only 8 days away! BilletHead 1 The answer may not lie at the bottom of a glass, but you should always check
rps Posted October 26, 2018 Posted October 26, 2018 4 hours ago, curtisce said: Any Cajuns out there? Cleaning out the last bit of duck,( that's a lie there are still 2 packs left), from the freezer and making some gumbo. In the past I have called it jambalaya and used tomatoes but I still made a roux though light. After alittle more research I find a jambalaya don't have a roux and gumbo no tomatoes. So I'm going to be more authentic and call it gumbo. The roux is to be dark like dark chocolate. I watched a youtube and the cook did one in 20 minutes, it was bubbling qujck abit and it thickened to almost a paste. I stareted with 11/2 cup both of oil and flour and cooked on medium heat. Smoked a few times so I lowered the heat. I went 40 minutes andI got the color but it didn't thicken all that much. any comments or suggestions? I think it will be fine but this is my first time going to the dark side. The meat is thawing so I'll get back to cooking laater today. gotta get some other things done. duck season is only 8 days away! If the youtube chef used butter, the browning would happen faster as the milk products in the butter brown as they cook. If the youtube example used oil and used a touch less oil than flour, the result would be more pasty. As long as you got the color you want without a burn smell you are good to go. Gumbo and jambalaya are like chili. There as many versions as there are cooks. Take knowledge from where you can and don't let the haters bother you. curtisce 1
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