What's cookin' boys?

[johnjk]

Smoking bacon day. 10 day cure, rinsed and now on to the smoker. Apple wood and holding the smoker at 190 looking for a temp of 170 on the bacon. Time to go grade the driveway

 

[johnjk]

Slow smoke today. Just pulled and once it cools a bit, off to the fridge to cool overnight and slice tomorrow

 

[Magicman]

Where is @Fordtech86 when I really need him??

I had one flat for him, but since he was a "no show", I had to do what a man's gotta do.

 

[RCW]

Dang - those crawfish look good…

You guys said crawfish season is a month or two in the spring (for you guys )?

 

[Fordtech86]

Dang - those crawfish look good…

You guys said crawfish season is a month or two in the spring (for you guys )?

late January-June usually. But they pretty small early in the season

 

[Magicman]

Them were biguns.

 

[johnjk]

I think we have a winner! Wife likes the flavor and the smoke will intensify in the vacuum pack in the freezer. Will also allow the residual salt, pepper and sugar get to all the inside surfaces. Total smoker time was 6.5hrs with the smoker running 190 and the internal temp of the slab reaching 164. Used Apple lumps this time.

 

[Magicman]

It seems to me that if a person has Crawfish then soon afterwards they should.....

Have all of the fixin's for a bowl of Gumbo.

 

[RCW]

First thyme () I’ve had oregano (right in small box) and thyme (left) survive a winter.

Got some freezes coming. Might frost them off. We’ll see.

Chives are looking to go to seed in a couple weeks. They’re frost hardy.

 

[Magicman]

OK I'm bad. Today's lunch was a small bowl of Crawfish Gumbo and a warmed up slice of pizza.

All I had was a nuke machine, so you do whats you gots to do.

 

[RCW]

Hmmm…4# Boston roast from last year’s beef. Shoulder roast, if I recall correctly.

Never heard of Boston Roast until we went with this farmer and slaughterhouse.

All good, we make use of everything.

At first, was thinking burgundy beef, but am leaning toward ginger/garlic/soy/hoisin medallions with carrots, celery and snap peas in sauce over noodles…

Got stuff we need in the fridge. Just enough fresh ginger in the freezer.

Use what you have. Cabbage would be good, but don’t have any.

PS - I’m just winging it, but looks promising. Found some au jus in the freezer for stock.

PPS - -

Came out pretty swell.

 

[skeets]

Where is @Fordtech86 when I really need him??
View attachment 100332
I had one flat for him, but since he was a "no show", I had to do what a man's gotta do.

Your Lodge ?

 

[skeets]

Looks like a ham will be going into the smoker today, all out of apple so I guess its hickory

 

[Magicman]

Your Lodge ?

No, it was hosted by my financial advisor. They cooked 1000 pounds.

 

[Fordtech86]

Boudin stuffed chicken breasts tonight

 

[Fordtech86]

Crawfish ettoufe stuffed chicken

 

[Magicman]

You surely know how to hurt a guy!!

We hauled an engine to M&L in Schriever, LA Monday but did not have time to stop at the Coonass Market. We will when we go back to pick the engine up.

Pancakes with Michigan Amish Maple syrup and Deer Sausage.

 

[Magicman]

OK, restaurant food, but good:

We were in St. Francisville, LA, today and ate at the "Francis". Blackened Red Fish over Asparagus with mashed taters. Yes, I took a bite before the picture.

 

[RCW]

OK, restaurant food, but good:
View attachment 101708
We were in St. Francisville, LA, today and ate at the "Francis". Blackened Red Fish over Asparagus with mashed taters. Yes, I took a bite before the picture.

Never had red fish, but if all that tastes as good as it looks….it’s delicious!!!

Taters/gravy with garlic bread, fish and asparagus are 2 of my favorite food groups….

 

[Fordtech86]

red fish

one of my favorites