Week 4 - Grilling, Smoking, & Drinking ENTRY Thread

[Seinfeld]

Alright fellas, it's time to step outside some of our comfort zones a bit this week as LSU is coming to town, and that means it's cajun week. Also, while I appreciate msdawg's willingness to concede last week, I'm still going to let the official record show him as the Week 3 victor since he did stick with the pork and ribs theme.

LA Tech - Anything goes (Winner - klc90)
NC State - Anything goes (Winner - PBRME)
Memphis - Pulled pork and/or ribs (Winner - mcdawg22)
LSU - Cajun
A&M - Beef
Bama - Anything goes
Vandy - Anything goes
Kentucky - Chicken, bourbon
Arkansas - Pork
Auburn - Seafood
TN State - Anything goes
OM - No contest (Thanksgiving)

Much like traditional jambalaya, I'm not expecting anything that we see on the field this weekend to look pretty, but let's hope that the end score turns out as good as cajun dishes taste.

Good luck, and I'm looking forward to seeing what y'all come up with this weekend

 

[RivaDawg]

I’m trying to decide between jambalaya and red beans and rice.

Decided on jambalaya.
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Holy trinity.

You can’t drink all day if you don’t start in the morning! A couple of glasses of wine and now a Gin & Tonic. Going to be a looooong day!

 

[HotMop]

My entry will be whatever I can find in the Tampa Bay Rays Stadium. Going down to try and see them clinch the division.

 

[Rebeldude]

May not truly be Cajun, but I'm doing roast beef poboys with debris gravy. And a special secret side, stay tuned.

Fully dressed po boy.


Corn dogs on the side!

 

[mcdawg22]

May not truly be Cajun, but I'm doing roast beef poboys with debris gravy. And a special secret side, stay tuned.

Absolutely that counts!

 

[Jeffreauxdawg]

You may run away with it this week.

 

[Antonio Brown's Foot]

Just started my 12-14 hour gumbo

Got my veggies- bell pepper, jalapenos, banana peppers, celery, onions, garlic, and diced tomatoes. The peppers and three little cherry tomatoes come from the garden. The onions and celery from the grocery store.

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Got my meat (sausage and chicken put in around 10:00 p.m., will put in the shrimp at 9:00 a.m. tomorrow morning
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Around 10:00 p.m. tonight, put it in the slow-cooker
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What it looked like before eating it yesterday.
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Have enough for lunches next week.

 

[mcdawg22]

I am out of the running because of select soccer in Foley tomorrow, yay
However I will be cooking these guys Sunday, I apologize for harvesting a red with that many spots but I was wading at the time and didn’t see them as well and at that point I didn’t think I could get him going
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[mcdawg22]

Also, while I appreciate msdawg's willingness to concede last week

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[kired]

Antonio’s Foot - if you live anywhere between Starkville & Tupelo, I’m stopping by after the game for a bowl of that

 

[Jeffreauxdawg]

He's in Texas. Somewhere south of DFW. That's HEB chicken stock. Two or three more posts and I will have him zeroed in... He's going to have a doorbell ring right at game time for Alabama.

 

[MeridianDog]

Chicken and sausage Gumbo here.

Ingredients:

Rotisserie chicken (quick and easy)
Andouille sausage (Not shown here)
Celery, onion and green bell pepper
Spices

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Prep Chicken, Sausage and vegetables.

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Make chicken broth with bones, skin and celery/onion - This will be added to the gumbo.

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Make roux (3/4 cup flour, 1/2 cup oil) Cook at medium heat in heavy pot with constant stirring until you reach the stage of brown you like.

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Reduce heat, add vegetables. When tender, add chicken broth, Add seasoning (slap Ya Momma, salt, black pepper, Lawry's garlic, cayenne to taste. Save hot sauce for table, to taste. Cook at a very low boil or simmer for an hour.

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Plate with rice. A cold beer would be nice.

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[Uncle Ruckus]

So what kind of gumbo are you making? There’s chicken and sausage and then there’s seafood. Not hating, but I’ve never heard of combining the two

 

[PBRME]

So what kind of gumbo are you making? There’s chicken and sausage and then there’s seafood. Not hating, but I’ve never heard of combining the two

Seafood, chicken, and sausage gumbo is the tits.

 

[MeridianDog]

I usually don't combine shrimp and sausage, but I make shrimp and chicken all the time, usually with some tomato and okra, which I never add to Cajun gumbo

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Not that it is important, because it isn't, but I would call this creole gumbo because of the tomato, and possibly the okra.

 

[Rebeldude]

Bump

 

[MS-halfstep]

Kept it classy for a classy opponent

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Hand crafted locally sourced mesquite smoked corn dogs coupled with a cajun chorizo queso dip.

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Perfectly compliments a cold beer and moral victories.

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And dessert

 

[RivaDawg]

That is a good looking roux! What do you use?

 

[Antonio Brown's Foot]

Just went old-school "everything but the kitchen sink" gumbo. Some from the garden, scrape out the freezer, use some almost-rotten veggies, and here we go.

 

[Bobby Ricigliano]

You’re a Braves fan.

 

[MeridianDog]

That is a good looking roux! What do you use?

I always use less oil than flour and cook it on the stove top.


3/4 cup AP flour
1/2 cup vegetable oil

cook over medium high heat in a heavy pot. Stir constantly, as in never stop while the roux is cooking. I use a wooden spoon and treat the stuff like Lava from a volcano because it will really burn you if you get it on your skin. The trick is to make yourself stop when it gets as dark as mine. When it was the color of the photo, I pulled it from the heat and allowed it to cool some before taking the heat back to medium and adding the celery (first) followed by the onion a minute or two later and then the green bell pepper a minute later. When the onion goes translucent and tender, it is ready for the chicken broth and then the sausage and then the chicken sometimes I will use chicken thighs and just cook then in the gumbo for an hour or two after adding the broth. Some use bacon fat. Some use butter. Both of those are fine. I just use vegetable oil.

 

[Seinfeld]

Man, I don’t think we’ve had someone run away with the weekly contest quite like MeridianDog did this week. That was some fine looking gumbo, and I appreciate the detail because I’ll be following that recipe in the not too distant future.

I can’t get red fish anywhere near me, so I ended up doing tilapia with a Cajun cream sauce and home made boudin balls last night. It was way too late in the weekend to worry about posting pics, but dang are those boudin balls good.

Anyway, congrat again to MeridianDog, and I’m looking forward to seeing what beef y’all find to throw on the grill this week.