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err..ummm a kind of jambalaya?
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SkinnyV
Posts: 3,404
First time trying , I'm not good at gathering ingredient s so used cubes for my broth, missing green onion and used red instead of green bell. Oh and no shrimp.
Oh and all over the place regarding recipe
Here goes nothing..finished pics ups soon
Oh and all over the place regarding recipe
Here goes nothing..finished pics ups soon
Seattle, WA
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Question: Are you cooking directly on your plate setter, legs down?
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LBGE& SBGE———————————————•———————– Pennsylvania / poconos -
Initial looks while the rice cooks....maybe a bit heavy on the tomatoSeattle, WA
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I make the above with leftover spatchLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Yeah I roughly followed 2 seperate ones I didn't want to make a store run.
Could use some green onion too
Its coming though and flavor is there.Seattle, WA -
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Yep I'll take a bowlLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Brother SGH.....
I've wok'd
Overnight brisket
Tried a southern classic
All on the egg in a span of days. What more can a egger do?Seattle, WA -
What more can egger do? Build a table. Spend too much on amazon. Buy one of everything at CGS. Start smokin cigars. Drink a sh$& of bourbon...LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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I have like 3 of those checked off the bucket list.
No table any time soon or cigars...Seattle, WA -
Tried pizza yet? I haven't yet, but it is on the horizon, by the way, that looks great, I'd like a bowl with some cornbread!
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
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That looks pretty good. I haven't ever tried jambalaya, may have to correct that soonmiddle of nowhere- G.I. NE
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Looks good from here!!
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@SkinnyV
Brother Skinny this is my kind of cook. I'm honored to give this the SGH seal of approval my friend. Well done brother Skinny!! =D>Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks good to me! Love me some jambalaya.
Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
@SkinnyV
That plated shot is starving me to death brother Skinny!!Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Oh man, I want some of that.....really awesome....
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Bet that was good. We love jambalaya down here in N.O. I make it all the time. Give it a try next time adding much more trinity (onions, bell peppers, and celery. Forget the tomatoes. I also like to brown the chicken and sausage on my egg set up direct. Then cut and add to the trinity mix. I use chicken broth instead of water and a teaspoon of Kitchen Bouquet. Don't forget the secret ingredient a tsp of file' powder (sassafras). Also,some crystal hot sauce if you have it or any cayenne based sauce, not Tabasco. I like to bring to a boil in my dutch oven on teh stove. Then on the egg indirect, plate-setter legs down, 375* for 50 min. uncovered. The Tony's seasoning you are using is good stuff!Oh if you have some andouille sausage available to you, chop some up and add with teh vegetables.I'm making a big pot of jambalaya this coming Friday for the weekend."I'm stupidest when I try to be funny"
New Orleans
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