Macland

Titan Swapped / SAS'd
Founding Member
So I tried this tonight and it didn't turn out pretty but it tastes damn good.

Here's what it was supposed to look like.
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Here's how it turned out.
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and here's the GREAT recipe. Sooooo easy. I added mozzarella cheese on the top for kicks and giggles.
 

drbandkgb

Titan Swapped / SAS'd
Founding Member
I moved this to its own area...


One of my Favs... Chicken Teriyaki wraps..
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Pork loin
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RATTFINK

XN OG Admin.
Founding Member
Location
Conroe, TX
I like the before and after shots LMFAO!


I can contest to the yummy goodness of the chicken Teriyaki wraps. Damn good :d
 

J Everett

Suspension Lift
Founding Member
Location
Houma, LA
Corned beef brisket sandwich I made once.
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Boudin egg rolls (Recipe)
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Pecan pies I made for this past Thanksgiving (Recipe here; I used rum in one pie instead of bourbon)
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Homemade chicken noodle soup
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Enchiladas
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It wouldn't be a bunch of food from south Louisiana without boiled crawfish!
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Or jambalaya!
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RATTFINK

XN OG Admin.
Founding Member
Location
Conroe, TX
Man, I can say I've had J's Boudin egg rolls too... I must be living right. :D

Crawfish is one of my favorite meals.

The corned beef sammich looks amazing bro.
 

TheFauxFox

Titan Swapped / SAS'd
Founding Member
Location
Huntsville, AL
Does putting Taco Bell fire sauce on a Domino's pineapple pizza count? :p

I've got a secret recipe for BBQ ribs though. I would take a picture, but it looks no different from ribs anywhere else...
 

J Everett

Suspension Lift
Founding Member
Location
Houma, LA
Those aren't eggrolls. You haven't lived until you've had my family's.

I know they're not egg rolls. They're BOUDIN egg rolls. Superior to regular Chinese food egg rolls in every way.

Just because your family's egg rolls are "better" doesn't mean that:
A. mine aren't egg rolls. They quite clearly are.
B. mine aren't good. They're damn good, and until you've tried them, I'll ask you not to insult me or my creation.
 
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RATTFINK

XN OG Admin.
Founding Member
Location
Conroe, TX
J, your creation was a flavor explosion for my taste buds. The golden brown crunchy egg roll wrap, the creamy spice of the boudin, and the dipping saWce was great.
 

TheFauxFox

Titan Swapped / SAS'd
Founding Member
Location
Huntsville, AL
I know they're not egg rolls. They're BOUDIN egg rolls. Superior to regular Chinese food egg rolls in every way.

Just because your family's egg rolls are "better" doesn't mean that:
A. mine aren't egg rolls. They quite clearly are.
B. mine aren't good. They're damn good, and until you've tried them, I'll ask you not to insult me or my creation.

It wasn't meant to be offensive. Just friendly competition. Sorry for the misunderstanding.
 

J Everett

Suspension Lift
Founding Member
Location
Houma, LA
My apologies, FauxFox. I shouldn't have snapped like that. In fact, in the mood I was in last night, I should not have even been communicating with people. Your comment was friendly and I just didn't read it that way, and that's my fault.

Macland, here is the recipe for my jambalaya:

Chicken & Sausage Jambalaya

Seasoning mix:
2 whole bay leaves
1½ teaspoons salt
1½ teaspoons white pepper
1 teaspoon dried thyme leaves
½ teaspoon black pepper
¼ teaspoon sage


Other ingredients:
2 tablespoons unsalted butter
¾ pound chopped sausage , or about 2 cups (I like Hilshire Farms Polska Kielbasa for this; different sausages give the dish different attitudes. Be creative!)
¾ pound boneless chicken, cut into about bite-size chunks (again, about 2 cups)
1 cup chopped onions
1 cup chopped celery
1 cup chopped green bell peppers
1 table spoon minced garlic
½ cup canned tomato sauce
1 cup peeled and diced tomatoes
2½ cups of chicken or beef stock (original recipe calls for chicken stock, but I like the robustness of the beef stock better)
1½ cups of uncooked rice

Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in a 2-quart saucepan over high heat. Add the sausage and cook about 3 minutes, stirring frequently. Add the chicken and continue cooking until the chicken is brown, about 3-5 minutes, stirring frequently and scraping the bottom of the pan. Stir in the seasoning mix and a ½ cup each of the onions, celery, and bell peppers, and the garlic. Cook until vegetables get tender, stirring fairly constantly and scraping the pan bottom as needed. Stir in the tomato sauce and cook about 1 minute, stirring often. Stir in the remaining onions, celery, and bell peppers, and the diced tomatos. Remove from heat. Stir in the stock and the rice, mixing well. Transfer the mixture to an ungreased 8" x 8" baking pan (Pyrex is best). Bake uncovered in a 350ºF oven until rice is tender but still a bit crunchy, about 1 hour. Stir well and remove bay leaves; Let sit about 5 minutes before serving.


Some notes: This is a modified version of Chef Paul Prudhomme's Chicken and Tasso Jambalaya recipe. Tasso is probably hard to find outside of south Louisiana, and to be honest, I like the sausage better. Chef Prudhomme's recipe also calls for 2 teaspoons of ground red pepper in the seasoning mix, but I've found a lot of people, including me, can't eat it with that much pepper in it. Even with half as much red pepper, it's extraordinarily spicy, so I leave it out entirely and let individuals add their own after serving. One last note: Nothing washes jambalaya down like an ice cold beer. Pair it with an amber ale or a nice lager. Enjoy!
 

J Everett

Suspension Lift
Founding Member
Location
Houma, LA
Man, I really apologize if my bad mood last night ran everyone out of this thread. Consider this a bump if not. :)
 

Macland

Titan Swapped / SAS'd
Founding Member
Man, I really apologize if my bad mood last night ran everyone out of this thread. Consider this a bump if not. :)

I guess I was tired enough to overlook your attitude lol. I had to go back and re-read it to even see it. Dude no sweat, you didn't run anybody outta here. If it would have been bad enough I would have moderated it.

and I just read your recipe for the jambalaya and am very impressed. I can't wait to give it a shot. It's going to take me buying a new dish to do it though. And I'm gonna probably have to search for some bay leaves. And I like spicy so I'm gonna have to find some ground red pepper, not much though. I don't want to pay for it the next day. It's good burning in, not out :punch:
 

J Everett

Suspension Lift
Founding Member
Location
Houma, LA
I would suggest trying only 1 teaspoon of red pepper to start, if you're going to cook the jambalaya with it instead of sprinkling on afterwards. Also, bay leaves and red pepper should be very easy to find nationwide.
 

Macland

Titan Swapped / SAS'd
Founding Member
Sounds good to me.

I wanna say my wife had to substitute something for bay leaves the last time a recipe called for it. The towns we've lived in don't always fall into the category of completely civilized lol.
 

Macland

Titan Swapped / SAS'd
Founding Member
Had this recipe tonight and it was awesome!
It's out of the Pioneer Woman Cookbook.

You'll need:
1 large onion or 2 small/medium onions
At least 1 stick of butter
2 or 3 pounds of cube steak
Seasoned salt, Lawry's, I used Tony Chachere's Creole seasoning
Lemon pepper
Black pepper
Worcestershire sauce
Tabasco sauce
4 French or deli rolls, I used wheat bread and toasted it

Slice onion--melt 1/4 stick butter in skillet over medium heat--add onion and stir occasionally til soft and lightly browned--remove onion and set aside--slice cube steak against the grain in 1/2" to 1" strips--season meat with dry seasonings--add 2 tbl spoons butter to skillet--turn heat to high and get pan hot--add enough meat to cover bottom--no stirring--let sit til browned--flip w/spatula--cook til browned *you'll be putting it back on the heat*--add remaining meat and repeat til all meat is cooked--return all meat and onions back to pan--mix in worcestershire sauce and tabasco to taste--the recipe calls for an additional 2 tbl spoons of butter but I skipped this step--simmer all over low heat for about 5 minutes or until cooked thoroughly--toast bread of choice and add meat to your bread--spoon a little juice on if you'd like *I did* I melted some mild cheddar cheese on my bread and used a small amount of roasted garlic & herb mayo that I had leftover from another sandwich I'd made.

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Diadaga

Suspension Lift
Founding Member
Location
Virginia
Ok so I didn't actually cook anything but these things were amazing so I gotta show em some love. I found a website called https://nuts.com and I ordered the dried strawberries. I just got them last night and I've already ate the little sample pack I ordered they were delicious. I do have to say though the word dried is an overstatement as far as the strawberries go. They still had plenty of moisture so its not like your chewing a rock, in all honesty they reminded of a warm gummy bear.
 

TKDx00

Lockers Installed
Founding Member
Started making the chicken marinade today for NXM. Should be done tomorrow then let it sit for a day in the fridge. Chicken will go in Tuesday for a 24 hr soak before packing it up.
 

PaulKucz

Bought an X
Location
Chicago, IL
Boredom, the good kind, kicked in tonight, and I had some wild turkey thawed that I used for something else, so this is what happened. 9 hours into the smoke right now. Turkey Italian sausages with Apple wood for smoke.
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Sent from my SCH-I535 using Tapatalk 2
 

jmnielsen

Need Bigger Tires
Location
Lincoln, NE
I don't have a picture right now, but Philly Egg Rolls.

What you need:
Sliced roast beef
Cheese- I use swiss or pepperjack
Eggroll wraps
Onions, peppers, mushrooms, or whatever else you want to add.

Chop up to roast beef to small pieces. Sautee the onions/peppers/etc in a decent sized pan. Toss in the roast beef to heat it up, and then mix in however much cheese you want to add. Get your fryer or pan with oil for cooking the egg rolls in warmed up. While it is warming up, scoop some of the Philly mix on to an egg roll wrap and wrap it up. Cook and enjoy!
 

Macland

Titan Swapped / SAS'd
Founding Member
Boredom, the good kind, kicked in tonight, and I had some wild turkey thawed that I used for something else, so this is what happened. 9 hours into the smoke right now. Turkey Italian sausages with Apple wood for smoke.

Sent from my SCH-I535 using Tapatalk 2

That looks like your house is gonna smell great!
 

J Everett

Suspension Lift
Founding Member
Location
Houma, LA
Made an awesome roast last night to use in roast beef poboys. It was a new recipe that uses salad dressing mix packets as the seasoning for the roast, and I was skeptical, but I gave it a shot and I was really surprised at how good it came out. I'm going to link the recipe. It's for a pressure cooker, but you can easily adapt it to a slow cooker. Just sear the meat in a pan before adding it to the slow cooker. I'd also recommend cutting the amount of beef broth you add so the gravy is a little thicker, and add three tablespoons of Worcestershire instead of two.
Also, if you're making it for poboys as I did, obviously you'd leave out the carrots and potatoes.

Pressure cooker pot roast recipe
 

Fromfrontier2Xterra

I bought a Taco
Super Moderator
Supporting Member
Location
All over PA
This guy loves to cook. Especially to grill.

This one was just from this weekend. Salmon smoked and grilled on a hickory plank after being topped with just a little bit of soy and lime. Shrimp up top cooking in foil in a light butter/old bay concoction.

Sent via my walkie talkie
 

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Fromfrontier2Xterra

I bought a Taco
Super Moderator
Supporting Member
Location
All over PA
Another extremely simple but great recipe is birch beer pulled pork. You can use either tenderloin or pork butt. I know people have their preference for which cut for pulled pork. But take that, 1-2 cans of birch beer depending on pounds of pig and slow cook in crock pot on low for 7.5-8 hours.

Drain liquid and add your favorite BBQ sauce. Leave in crockpot on warm for 20 min to heat BBQ throughout the pork.

Great to cook overnight for football games the next day.

Sent via my walkie talkie
 
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J Everett

Suspension Lift
Founding Member
Location
Houma, LA
Made an awesome roast last night to use in roast beef poboys. It was a new recipe that uses salad dressing mix packets as the seasoning for the roast, and I was skeptical, but I gave it a shot and I was really surprised at how good it came out. I'm going to link the recipe. It's for a pressure cooker, but you can easily adapt it to a slow cooker. Just sear the meat in a pan before adding it to the slow cooker. I'd also recommend cutting the amount of beef broth you add so the gravy is a little thicker, and add three tablespoons of Worcestershire instead of two.
Also, if you're making it for poboys as I did, obviously you'd leave out the carrots and potatoes.

Pressure cooker pot roast recipe


Last time I went camping I did this recipe in a cast iron dutch oven in the coals from a campfire. Best meal from the whole trip, and that included several smoked chickens and ribs.
 

XTP_Dyer

First Fill-Up (of many)
Location
Nashville
Homemade ice cream with two ingredients + whatever you want to add.

I added mint Oreos and vanilla.
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Once you mix and it gets thick, just pop it in the freezer and 7+ hours later, you have super easy and rocking homemade ice cream.
 

TerryD

Total Tease
Supporting Member
Location
Covington, Va
I'm going to try to grill a pizza today. I've had one of those Kettle Pizza setups for a while now and have never used it. I got one of the preassembled pizzas from Mall-Mart and I'm going to let it warm up on the counter and give it a go.

Gotta do some mods to the grill first...
 

Xterrorista

Charcoal Briquette
Supporting Member
Location
Denton, TX
Just got another grill for 40$ off at Lowes bcuz their assembly guy riveted the nameplate on upside down. Was still overpriced but..20220625_112432.jpg20220625_112421.jpg20220625_112414.jpg20220625_112410.jpg20220625_112404.jpg
 
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