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black pot cooks

Unknown
Unknown
edited November -0001 in EggHead Forum
just cooked my first sauce piquante on the bge
aswome
chicken and sausage roux,tomato sauce onions,green tails etc
browned everything on the stove in house and placed black pot with lid off on the bge and set temp for 250 to 275 and let it bubble for
one and 1/2 hours fantastic sauce just like cooking on the baze or whole logs in the woods now im ready to try cat fish couvillion[p]anyone else try this
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Comments

  • Essex County
    Essex County Posts: 991
    glynn,
    Ok, you got my attention. What are green tails...and catfish convillion???? In the past few months I've found that my favorite cooks are slow simmered pot roast kinds of things done in a dutch oven on the egg. This isn't what most folks would cook during the summer but I have a bunch of beef in my freezer that needs to be cooked this way. I just sear the meat and put it in with beef or chicken stock, a handful of dried hot peppers and other seasoning, a little wine. About 5 hours on the egg with a good dose of smoke. Yum.
    Paul
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  • Unknown
    Unknown
    Essex County,hay topper here i'am from south louisiana
    and what i was referring to was what we call a sauce
    piquante which is a gravy which can be brown or red
    depending if you add tomato sauce or not
    catfish couvillion is a term we use when we make a red
    gravy using catfish as the main meat and when we cook over
    an open fire or on bge we call it cooking on the braze or
    burning coals left over from burning wood logs which adds
    a smoky flavor to the sauce
    the ingredients are flour,green onion tails,or scallions
    white onions,catfish steaks or filets,and tomato sauce and
    a little bit of water
    this is cooked over a low fire for about 45 minutes with
    ocassionally shaking the pot to make sure the fish is not
    sticking to the botttom of the black pot, never stir in
    this cause the meat will leave the bone or break up[p]
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  • Essex County
    Essex County Posts: 991
    glynn,
    Thanks for the info. It all sounds good up here in Massachuesetts. I did a little searching for catfish couvillion and found a few recipes like you're describing. (Even found one for oyster chili!) One was called Redfish Courtboullion. I may be buying catfish this weekend.
    Paul
    [ul][li]Redfish Courtbullion[/ul]
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  • fishlessman
    fishlessman Posts: 34,589
    Essex County,
    8 dollars worth of fish and 30 or so dollars worth of ingrediants. funny how recipes add up like that. still sounds good, might even work with some pollock fillets
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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