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Fishwater wrote: ↑Mon Sep 02, 2019 11:57 pm Damn that looks good Ron. I think you should make that in December.

Love that better than bouillon, I use the lobster base when boiling crawfish, essentially boiling crawfish in lobster stock with the usual seasonings. Bring it up to a boil, add the bugs and cook until done and throw in a bag of ice to stop/slow the cooking. Not traditional but it adds a good bit of flavor.

Freeze it into a stewpop?

fly-chucker wrote: ↑Tue Sep 03, 2019 7:02 am
Freeze it into a stewpop?

The technical term is "gumbopcicle".

Jr.

Junior© wrote: ↑Tue Sep 03, 2019 1:47 pm

fly-chucker wrote: ↑Tue Sep 03, 2019 7:02 am
Freeze it into a stewpop?

The technical term is "gumbopcicle".

Jr.

fuck me to tears, a Junior sighting!

Fishwater wrote: ↑Mon Sep 02, 2019 11:57 pm Damn that looks good Ron. I think you should make that in December.

Love that better than bouillon, I use the lobster base when boiling crawfish, essentially boiling crawfish in lobster stock with the usual seasonings. Bring it up to a boil, add the bugs and cook until done and throw in a bag of ice to stop/slow the cooking. Not traditional but it adds a good bit of flavor.

You're the one that turned me onto their lobster base.

Smoked/Bourbon Braised Bone in Beef Short Ribs over creamy Parmesan Polenta

I used a rub on these and they came out good but next time I'll keep it simple and just go salt/pepper and maybe a touch of granulated sugar on the ribs.

Get your heat going. You're going to need to hold 225 for 3 to 5hrs. While that is going get your ribs rubbed down.
Smoke at 225 until you hit 165 internal.
Move to a pan and add your braising liquid.
Cover with Foil. Braise for another 1-2hrs until you reach 195 internal.
Serve over Parmesan Polenta.

Bone in short ribs. You'll want 2/3 per person.
Rub or Salt/Pepper

Braising Liquid
1c beef stock
1/2c bbq sauce of choice
1/4c bourbon

Parm Polenta
4c chix stock
1tsp salt
1c polenta or corn meal
3tbsp butter
.5c parm/reggiano

Bring water/salt to boil. Slowly add polenta and whisk until smooth. Reduce heat and whisk every 5 minutes. When too thick to whisk switch to wooden spoon. When creamy and smooth turn heat off. Add 2tbsp butter and parm. Cover and let thicken ~5mins. Taste and adjust salt if needed. Garnish with remaining butter and more parm.

Plate and top with your finished ribs.
Garnish with parm, green onion, fresh cracked pepper and reserved braising liquid.

Good lord Timmay that looks amazing.

FredA wrote: ↑Fri Mar 06, 2020 3:28 pm Good lord Timmay that looks amazing.

We should have him come to the disco and be teh camp cook

RE: SAGE Z-AXIS FOR SALE#697741

by fly-chucker » Fri Mar 06, 2020 5:45 pm
FredA wrote: ↑Fri Mar 06, 2020 4:28 pm
Good lord Timmay that looks amazing.
We should have him come to the disco and be teh camp cook

If that’s the case, hell, I might attend!

Smoked/Braised Carnitas

Thaw out a leftover half of a whole pork loin and cut into manageable pieces. Marinate in Mojo 12-24hrs.

Set smoker to 325.

Transfer pork to Dutch oven and add an entire beer and enough water to cover. Throw in some spices and quarter a few oranges, limes, jalapenos. While that's doing its thing make some guac, rice and beans and tortillas. Smoke for 3hrs until fall apart tender. Transfer to cast iron pan and fry with a bit of oil until crispy. Eat the leftovers for Breakfast then go on a 5 mile death hike.

The one thing that is tough about living with a Muslim is no carnitas. Tomorrow starts a pretty long month......

whats the process with them corn tortillers? look nice and puffy. Id eat a dog turd with some good guac and a fresh corn tortiller.

That all looks fantastic!

Except for the rice. Looks like it's slightly under cooked.