ScooterHTX

Over started just cooking boudain, cutting it up, and serving the gumbo over that instead of rice. Sometimes you can just buy a big thing of the DJ’s boudain dressing. Much easier That, potato salad, or just straight gumbo. White rice is pretty boring.

Neither. Use red and green bell peppers

I like all of their sausage. Always try new ones, but inevitably go back to them. Use the andouille in gumbo and red beans and rice. The regular (party time) is great on a bun / tortilla.

Chicken and sausage this past weekend. Use duck fat for the roux Zummo’s andouille sausage Bone in skin on chicken thighs. Added white pepper and a few other random herbs to the pot this time, will definitely do that again going forward. Brown the sausages, remove, then brown chicken thighs, remove, then make roux in the rendered fat.

Yes - store bought - package said it was New Zealand? Not a Hunter, so not familiar with the difference.

Finally cooked this. Was going to smoke it, then sear it in cast iron to finish, but timing did not work. Ole miss / LSU was during dinner time, so just seared it in cast iron with duck fat for 8 mins. Then around 20 mins in oven at 400. Took it out at 125 degrees, let it rest and the doused it in an herb butter sauce (tarragon, parsley, oregano, rosemary, sage, sea salt, red pepper flakes, tons of garlic) Full rack with sauce.

Wildforkfoods.com has them. Not sure what “reasonable” pricing on elk would be. The package just says this is Australian deer? Not a hunter myself, more of an eater.

Wildforkfoods.com

Picked up one of these the other day. How the hell do I cook it. One of the best meals I ever had was a bacon wrapped venison chop at Jonathan’s the Rub (old location) in Houston. It was wrapped in bacon super tender, and had a sweet sauce on top. Will settle for any ideas that do not mess up this expensive cut. It is 2.7 lbs.

I think this is what we are going to do. Any recs on which of the 3 to in? Best hikes? Assume trains connect all 3? Anyone stayed in Wengen? Just trying to get an overall vibe of the area in the summer.

I think this is what we are going to do. Any recs on which of the 3 to in? Best hikes? Assume trains connect all 3? Anyone stayed in Wengen? Just trying to get an overall vibe of the area in the summer.

I think this is what we are going to do. Any recs on which of the 3 to in? Best hikes? Assume trains connect all 3? Anyone stayed in Wengen? Just trying to get an overall vibe of the area in the summer.

Will be there in July for anywhere from 4-7 days. Thoughts? Hikes? Spend time in a Zurich / Geneva? Hang out more in the small towns / alps?

May be heading there this summer. Thoughts? Experiences? Places to go?

Followed the recipe exactly (plus a little more garlic) the first time. Used anchovy paste for Ease. Worth it for flavor. My basis Le Relais de l'Entrecôte recipe for their sauce. Steak frites. Never been to paris location, but used to visit London often for work and an amazing sauce. I’ve made the entrecôte sauce before, it is Intense / messy / and Has a lot going on. This is simple, and I didnt notice much of a difference. Made a double batch and froze most of it. Did these at the ranch in Shiner. In houston like to do hanger steaks in duck fat, on the cast iron, on the grill outside. Not a huge difference, but I will spend a few more dollars for that crust. Sent from my iPhone using Tapatalk