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Posted

Awesome. Where did you get the gator?

  On 5/9/2023 at 2:59 PM, JSB said:

Been a long time since I’ve been on here and I really don’t know why. A smoke this weekend though brought me back. Boudain stuffed gator, smoked chicken and a shrimp boil in case the gator was a flop. Spoiler, it wasn’t

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Fucking delicious man. Pointer I’m very glad I found was to cut out the fat from the tail. It doesn’t render and makes it taste a bit fishy. Next time I do this, I will go bigger. This was just dipping my toe in, but really good. Even the kids loved it and there were zero leftovers.

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Posted
  On 5/9/2023 at 4:05 PM, Spoosner said:

Awesome. Where did you get the gator?

 

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creolefood.com is a site I order spices and kings cakes from. They had a special running on whole alligators so I went for it. They shipped it in dry ice. 

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Posted

Did a little mediterranean after going to the farmers market today. Crostini with Tuscan chicken and grated parm; and heirloom tomatoes with mozzarella and basil. Nice and light for a warm spring evening. 

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Posted

Did some Chicken Piccata for Mother’s Day.   Didn’t get my chicken as browned as I’d normally like, but it was juicy and delicious.   Also forgot parsley and wasn’t about to make a special trip to The Jungle for it.   
 

 

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Posted
  On 5/15/2023 at 12:52 AM, Trey3216 said:

Did some Chicken Piccata for Mother’s Day.   Didn’t get my chicken as browned as I’d normally like, but it was juicy and delicious.   Also forgot parsley and wasn’t about to make a special trip to The Jungle for it.   
 

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The day I came over all Monty Python, know what I mean?

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Posted
  On 4/24/2023 at 12:43 PM, South Austin said:

Pretty easy.  Salt and pepper some bone-in skin-on chicken thighs and sear skin down in a cast iron skillet in a bit of olive oil on medium heat for about 15 minutes.  Meanwhile, combine a mixture of 1 lb halved small Yukon gold or fingerling potatoes, tsp. oregano, two minced garlic cloves, olive oil, salt, pepper, and 10 pepperoncinis.  Once the thighs are browned, turn over skin side up, and nestle the potato mixture between the thighs, and then put half a cup of the pepperoncini brine in the skillet.  Bake in the oven at 425 for about 40 minutes.  Then take the chicken out of the skillet and cook the potatoes in the chicken drippings on high heat for about 4 minutes to get them nice and golden.  Take the skillet off the heat, add the chicken back in, and then add 2-3 stalks of finely chopped celery, half a red onion thinly sliced, and parsley.

Got the recipe from Bon Appetit and made it last night for the first time.  It slammed hard.

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Saw the post and had to make it. Damn good. Reminded me of a Peruvian dish.

Posted
  On 5/20/2023 at 11:47 PM, MirrOlure said:

Anyone ever chargrilled octopus? I could use some guidance in, oh, I don’t know, by the time the fire I just lit burns down?

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I've done it in my wok on the BGE.  Did you butcher it yourself?  Do you have a grill basket?

Posted
  On 5/20/2023 at 11:51 PM, tigol said:
I've done it in my wok on the BGE.  Did you butcher it yourself?  Do you have a grill basket?

It’s been butchered and wife braise/boiled it. And marinated. MasterClass says high heat 4 minutes per side.

We’ll see!
Posted
  On 5/21/2023 at 1:51 PM, 956 Worldwide said:

I am badly wanting a slice of that lamb. Leg of lamb has rabidly climbed my list of favorite foods. 

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Prime rib bro. But as for lamb, if I was stuck on a desert island with only one choice of protein for the rest of my life, it would be lamb. It’s just a very versatile meat. 

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Posted
  On 5/22/2023 at 2:16 AM, texashorne said:
genius pairing of Diet Coke and Miller Lite

My 42 year old son has started drinking a weird Arnold Palmer like thing. Half diet coke half unsweetened tea. It tastes like Vitalis mixed with Comet.
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