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 New kinds of BBQ !

Change Page: < 12 | Showing page 2 of 2, messages 31 to 35 of 35
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CajunKing

  • Total Posts: 6317
  • Joined: 7/6/2006
  • Location: Live at Saint Clair
  • Roadfood Insider
RE: New kinds of BBQ ! Fri, 02/29/08 3:49 PM (permalink)
Sizz

Never ask a cajun a question like that.

Nutria and Andouille Gumbo

2 smoked nutria, cut into serving pieces
1/2 pound sliced andouille
1 cup vegetable oil
1 1/2 cups flour
2 cups chopped onion
1 cup chopped celery
1 cup chopped bell pepper
Salt and pepper
1 TBSP cayenne
1/4 cup diced garlic
3 quarts chicken stock
2 cups sliced green onions
1 cup chopped parsley

With the oil and flour make a roux to golden brown

Add onions, celery, bell pepper, and garlic until tender

Add smoked nutria and andouille

Cook approximately fifteen minutes

Add chicken stock, stirring constantly til its good and belnded

Bring to a rolling boil, reduce heat to a simmer

Cook until smoked nutria is tender

Add more stock when needed, about one hour

Add green onions and parsley

Season to taste using salt and pepper

Cook about 5-10 more minutes

Serve over cooked brown rice
 
#31
    Ort. Carlton.

    • Total Posts: 3589
    • Joined: 4/9/2003
    • Location: Athens, GA
    RE: New kinds of BBQ ! Fri, 02/29/08 8:07 PM (permalink)
    Dearfolk,
    Okay, I'll switch back to the original intent of the thread. -- How about Barbecued Livermush? -- Has anyone in North Carolina attempted this? I love to eat livermush straight off the loaf with Tabasco Chipotle hot sauce on it; I can only imagine that a sojourn in a pit or other wood-fired cooking place would add a certain <<je ne sais quoi>> to my old entral-level favorite.
    Gut-Instinctively, Ort. Carlton in Needing To Be Pitted Athens, Georgia.
     
    #32
      euclid

      • Total Posts: 191
      • Joined: 7/12/2006
      • Location: Chardon, OH
      RE: New kinds of BBQ ! Sat, 03/1/08 12:09 PM (permalink)
      Goat. This is a challenge due to a quick set up of fat after you take it off the fire. I presumed it would behave like pig and not so quickly have the fat congeal. Wrong. As soon as you take the goat off, pull it and place meat in a cooler. This will keep the meat warm and moist. Trust me. Congealed goat fat is not good. I use coolers to keep warm all of the items that come off my machine. Use for fried chicken batches as well.
       
      #33
        DandyDog

        • Total Posts: 175
        • Joined: 7/28/2007
        • Location: Lake Placid, FL
        RE: New kinds of BBQ ! Sat, 03/1/08 6:45 PM (permalink)
        Euclid, I noticed that you are from Chardon!!! I grew up there and miss it dearly. I'm trying to make the maple festival this year.
         
        #34
          euclid

          • Total Posts: 191
          • Joined: 7/12/2006
          • Location: Chardon, OH
          RE: New kinds of BBQ ! Sat, 03/1/08 7:12 PM (permalink)
          Just moved my office from there on Friday. Don't know how long you have been away, but it is hardly a sleepy village anymore. Walmart et al have invaded with the corresponding traffic issues. Sadly I am unable to even provide a Roadfood destination. However the Concord Sub Shop rocks; 15 minutes from Chardon. And yes, the Maple Sugar Festival! It is worthy of a return. Perhaps not on the radar screen of the mighty great state fairs but a gem none the less. By the way, check out Millers in Middlefield. A great Amish restaurent. They have learned how to charge however! I might also add, the Trumbull Locker Plant, 440-474-4631, is the place to go if you are considering firing up the back yard magic show. They have an astounding variety of different meats for sale. Pretty much culled from the local farmers.
           
          #35
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