Making BBQ sauce for this weekend up at a friends property,probably do ribs and chicken too...I should make a rub too.

These things are trucks. And you get an absurdly large quantity in every bag.

reposted from the now eating thread

i want to try jambalaya, i've never had it.

anybody have any good recipes for anyone who's never had or made it before?

i found this one online for comparison

http://americanfood.about.com/od/southe ... balaya.htm

Makes 4 Portions of Sausage and Shrimp Jambalaya
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Ingredients:

2 tbsp butter
8 oz Andouille sausage, or other spicy smoked sausage, sliced 1/4" thick
2 tbsp paprika
1 tbsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp fresh ground black pepper
1 tsp salt
1/2 cup diced tomato, fresh or canned
1 large green bell pepper, diced
2 ribs celery, sliced 1/4" thick
4 green onions, sliced thin
1 cup brown rice
3 cups chicken broth
1 pound large shrimp, peeled and deveined

Preparation:
In a heavy bottomed pot with a lid, melt the butter over medium heat. Add the sliced sausage and cook, stirring, for 5 minutes. Add the paprika, cumin, cayenne, black pepper, and salt. Saute the spices for 1 minute, and then add the tomatoes. Cook stirring for a few minutes to let some of the liquid from the tomatoes evaporate. Add the green bell pepper, celery, and most of the green onions (reserve some of the dark green slices of the onions to garnish the top); cook, stirring for 5 minutes.

Stir in the rice and mix well. Add the stock, turn the heat up to high, and bring to a simmer. Reduce the heat to low, cover the pot, and cook for 45 minutes. Remove the lid and check the rice. It should be just tender; if it is still too firm cook longer. When the rice is tender, add the shrimp, stir in, and cook covered for 5 minutes. Taste for seasoning, and adjust if needed. Serve the jambalaya in bowls with green onions sprinkled on top.

I'd say sub a finely diced onion and a minced garlic clove or two for two of those green onion sticks, and put the green onion in near the end of the cooking process.

I also think heating that much powder for that long might burn it... I would cut the spice-toasting time in half and up the paprika by at least half a tablespoon, but you might need to add a bit of honey or brown sugar if you do to counter the bitterness if it does get too toasty.

I can't for the life of me really figure out pretzals. Occasionally I snag a bag at bulk barn for the road trip to the lake cuz they're cheap. After a couple of handfuls of the things I'm always thinking, "why'd I do that again?" The things need dip.

Pizza Nova is fucking gay.

thanks dude

bump

I went to Lobster Love Fest tonight, and my tummy is so full of lobsters and oysters and Keith's I dunno how I'm gonna be able to bikini Hanlan's on Saturday. (Lettuce lettuce lettuce. Coincidentally I have to groom my garden of lettuce and replant so, convenient, no?) Anyway yay protein. I was so horned up though from the trace minerals, coming home alone wasn't my first choice....

making some bbq sauce tonight... i really hope it turns out good

i made trout for dinner last night. might seem odd, but i'd never had it before. it was fucking delicious.

Trout rules.

yes, it turned out amazing! cant go wrong with a bobby flay recipe
doing part two today: taking the bbq sauce i made last night and making it into a peanut butter bbq sauce

I made Cajun spiced chicken wings last weekend up at Guapo's property,put some lemon pepper on them as well.Ended up marinating them for a full day before putting them on the grill,they turned out amazing!!

WHAT TIME SHOULD I BE THERE?

Im on a spice kick lately....

How about half past go fuck yourself?

I'LL LET YOU WATCH ME DO THAT AFTER I EAT THE RIBS AND CHICKEN YOU FUCK

Actually, Robofist got the last jar of the BBQ sauce I made, so go bug him Nancy boy.

OH SO NOW YOU'RE SAYING YOU DON'T WANT TO WATCH ME JERK OFF WHAT A LIAR

When I make a new batch i'll let you know,then you can spooch all over the place.

DEAL!

Made a shitload of Chinese dumplings the other day and a new dipping sauce that I made up and with the help of various individuals they are all gone...thanks fuckers!!

I picked up another bamboo steamer today so i can make more next time in less time.

What did you put in those dumplings Oldman? I just had some dim-sum style seafood dumplings the other day and wondered about making some.

For me, tonight is sunday night Duck night!!!

I don't really have a recipe, but I can tell you what I put in them...

Lean ground pork
Chopped green onions
Chopped water chestnuts
minced garlic
minced ginger
hot garlic chile sauce
dry sherry
pepper
soy sauce
sesame oil
hot chile oil

then I wrap them in dumpling wrappers.

Made paella last night.

It ruled.