LEGEND Food Porn

[Neil039]

@dieterbrock ... those two guys debating eating a piece for a moment is insane. Now I want Brisket...3-4 days lol

 

[RamFan503]

So I started by simmering the bacon. Then I added a little olive oil. Shortly after that, I added some bourbon and finely chopped garlic (about a whole bulb of garlic and about a shot of bourbon) and three fresh Bay leaves. Simmer to brown the garlic and remove alcohol.

I then added chicken broth, water, a little Kosher salt, oregano, basil, thyme, Chipotle, New Mexico ground chili, (no black pepper even though I love black pepper) a few of the head on shrimp, about half the green beans (don't get me started about green beans vs okra (which belongs in Gumbo - not jambalaya), tomatoes, onions, peppers (red, yellow, orange baby bells), and Jasmine rice.

I let that simmer UNCOVERED for about 10 - 15 minutes or until the rice is just under al dente. Then I add the rest of the shrimp and simmer until the rice is done to firm but cooked.

Ready to serve and absolutely awesome.

 

[RamFan503]

@dieterbrock ... those two guys debating eating a piece for a moment is insane. Now I want Brisket...3-4 days lol

Did I mention I make a mean brisket?

 

[Selassie I]

So I started by simmering the bacon. Then I added a little olive oil. Shortly after that, I added some bourbon and finely chopped garlic (about a whole bulb of garlic and about a shot of bourbon) and three fresh Bay leaves. Simmer to brown the garlic and remove alcohol.

I then added chicken broth, water, a little Kosher salt, oregano, basil, thyme, Chipotle, New Mexico ground chili, (no black pepper even though I love black pepper) a few of the head on shrimp, about half the green beans (don't get me started about green beans vs okra (which belongs in Gumbo - not jambalaya), tomatoes, onions, peppers (red, yellow, orange baby bells), and Jasmine rice.
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I let that simmer UNCOVERED for about 10 - 15 minutes or until the rice is just under al dente. Then I add the rest of the shrimp and simmer until the rice is done to firm but cooked.

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Ready to serve and absolutely awesome.


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Brudda!

I meant to comment on this earlier but work got in the way.

Cooking those shrimp WITH THE HEADS ON makes such a GIANT difference in the flavor quality. People don't realize that those heads are actually better than the tails since the tails are all most people eat. Great tip there Brudda Stu!

You got me wanting to do something similar now. I'm very glad you posted this.

 

[RamFan503]

People don't realize that those heads are actually better than the tails since the tails are all most people eat.

Absolutely. It's like with Sweet Shrimp at a sushi bar. I order it just for the heads.

There's easily twice as much flavor in the heads than the body. People are really missing that huge shrimp flavor by not using them shrimp noggins.

 

[Dodgersrf]

Totally agree that anything beyond medium rare is grounds for a hanging - I tend to order "blue" at restaurants but go rare at home - especially with the sous vide. I'm just not a maple fan and tend to go more towards garlic, pepper, horseradish, etc.

Still.... It's interestingly simple sounding and I very often subscribe to the K.I.S.S. mantra. As a chef, I often find people trying to get too cute or complicated and in many cases, they take a great piece of meat and make it meh with a semi-interesting twist.

For me, you can put cheeseburgers in this category as well.

 

[NJRamsFan]

Put together some hot pickles that you can't eat just 1 of. I used some of that "I can't feel my face" chilli flakes in it.
They are very addicting...


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Can you share what is going on here? I would love to try and make this

 

[NJRamsFan]

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Did a little family BBQ for about 40 people this weekend. Pork back loin ribs (often referred to as "baby backs" even though you ain't getting 3.5lb racks off a baby pig), chicken thighs brined in my chipotle rub, and brisket with a killer bark from my Hog Wired rub.

The picture of the brisket unfortunately doesn't show the pink smoke ring very well. I choose to trim my brisket a little less than most people so even the flats come out extremely juicy.

I smoke the brisket for about 5 hours, wrap with paper and finish off at 225 degrees for approx 8-10 more hours.

PLEASE teach me your ways. I was spoiled living in Texas for 4 years and learned what good bbq was now I moved back to jersey and its impossible to get anything decent.

 

[Selassie I]

Can you share what is going on here? I would love to try and make this

I made some fresh hot pickles. Very spicy.

It's fun to play around with and try different flavor additions. You just need a big glass jar and some vinegar. Those are the key ingredients besides the fresh cucumbers of course.

I've tried different versions. Most recipes will tell you just to use some simple vinegar and I have found that to be very true. The spices and peppers you can add can differ obviously for your taste. So try different stuff that you might find in various different pickle recipes.

I really love pickles. Making them with fresh cucs gives em an extra crunch that I prefer. Plus... I make mine extremely spicy.

 

[NJRamsFan]

I made some fresh hot pickles. Very spicy.

It's fun to play around with and try different flavor additions. You just need a big glass jar and some vinegar. Those are the key ingredients besides the fresh cucumbers of course.

I've tried different versions. Most recipes will tell you just to use some simple vinegar and I have found that to be very true. The spices and peppers you can add can differ obviously for your taste. So try different stuff that you might find in various different pickle recipes.

I really love pickles. Making them with fresh cucs gives em an extra crunch that I prefer. Plus... I make mine extremely spicy.

Does it matter where you store them? And how long do they need to sit

 

[Selassie I]

Does it matter where you store them? And how long do they need to sit

I store them in the refrigerator. That's pretty much required for this way of making em. They need to be kept cold.

I only make one big jar at a time. My jar is big... holds close to a gallon.

 

[CGI_Ram]

I made some fresh hot pickles. Very spicy.

It's fun to play around with and try different flavor additions. You just need a big glass jar and some vinegar. Those are the key ingredients besides the fresh cucumbers of course.

I've tried different versions. Most recipes will tell you just to use some simple vinegar and I have found that to be very true. The spices and peppers you can add can differ obviously for your taste. So try different stuff that you might find in various different pickle recipes.

I really love pickles. Making them with fresh cucs gives em an extra crunch that I prefer. Plus... I make mine extremely spicy.

I got a jar of these given to me at Christmas. Link Below. Some of the best pickles, but not spicy. Sweet bread and butter type. Damn good.

I freaking love pickles too. Just looked... 5 open jars in fridge. One of them these at the link (but it’s empty). I have it saved in hope of reverse engineering.

Fickle Pickles

The Pickle Lady ships delectable Fickle Pickles to folks that just can't get enough of that Sweet, Crunchy, Spicy taste! Fickle Pickles Texas - the best pickles you’ve ever had!

www.ficklepickles.com

 

[OldSchool]

Grilled cheese with hot chicken tenders in it.

 

[RamFan503]

OK.... I've done lots of types of foods, did spicy seafood boils, but I've never actually tried a cajun boil with potatoes, corn, sausage, and shrimp. surprised even me when I thought about it.

Well.... I had a hankering and a couple pounds of head on shrimp so...

I sauted some garlic in olive oil and then added some kosher salt, cayenne, thyme, bay leaf, onion powder, paprika. Then I put in some andouie. I seared that and added baby gold and red potatoes. I let that cook off for a bit and added butter and then some water. Then I added the shrimp and chunks of corn on the cob.

Soooooooooooo good and the heads of the shrimp were to die for.

 

[RamFan503]

I'm getting ready to buy this smoker for one of the restaurants I manage. It has a wifi fan and is large enough to do pulled pork, brisket, and whole ribeye for sandwiches. Pig Feathers is coming back baby!

 

[Allen2McVay]

I'm getting ready to buy this smoker for one of the restaurants I manage. It has a wifi fan and is large enough to do pulled pork, brisket, and whole ribeye for sandwiches. Pig Feathers is coming back baby! View attachment 43990View attachment 43991

Don’t forget to post some photos when it’s full of meat. Best of luck.

 

[CGI_Ram]

OK.... I've done lots of types of foods, did spicy seafood boils, but I've never actually tried a cajun boil with potatoes, corn, sausage, and shrimp. surprised even me when I thought about it.

Well.... I had a hankering and a couple pounds of head on shrimp so...

I sauted some garlic in olive oil and then added some kosher salt, cayenne, thyme, bay leaf, onion powder, paprika. Then I put in some andouie. I seared that and added baby gold and red potatoes. I let that cook off for a bit and added butter and then some water. Then I added the shrimp and chunks of corn on the cob.

Soooooooooooo good and the heads of the shrimp were to die for.

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I went to a corn boil on the Clemson University Campus (was there for a nonwovens conference - and I am not kidding) back around 2000...

I found it the oddest thing to be doing as an evening event... But that corn boil was amazing. I haven’t had it since. Damn it was good and now I want that!

More on nonwovens; fabric-like material made from staple fibre (short) and long fibres (continuous long), bonded together by chemical, mechanical, heat or solvent treatment.

^ Yeah... I was at THAT conference.

 

[RamFan503]

I went to a corn boil on the Clemson University Campus (was there for a nonwovens conference - and I am not kidding) back around 2000...

I found it the oddest thing to be doing as an evening event... But that corn boil was amazing. I haven’t had it since. Damn it was good and now I want that!

More on nonwovens; fabric-like material made from staple fibre (short) and long fibres (continuous long), bonded together by chemical, mechanical, heat or solvent treatment.

^ Yeah... I was at THAT conference.

I can only imagine the riveting conversations going on at THAT conference.

 

[Selassie I]

Made some blackened Mahi tacos last night for my oldest and his wife. We caught this Mahi but it was frozen. I vacuum seal it right after it is caught and cleaned so it tastes damn good even after being frozen. We call em tacos, but it’s more like burritos because we use big flour tortillas.

 

[CGI_Ram]

Made some blackened Mahi tacos last night for my oldest and his wife. We caught this Mahi but it was frozen. I vacuum seal it right after it is caught and cleaned so it tastes damn good even after being frozen. We call em tacos, but it’s more like burritos because we use big flour tortillas.


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That looks..... WOW

Amazing!