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Started By
Message
Putting TreeDawg's sauce picant to the test tomorrow in a cookoff.
Posted on 3/9/13 at 8:43 am
Posted on 3/9/13 at 8:43 am
Frisco Fest at San Francisco Plantation in Reserve. Making a double recope. Will post results.
6
Posted on 3/9/13 at 8:51 am to Coon
What kind of meat you using, Coon?
Posted on 3/9/13 at 8:57 am to OTIS2
quote:
What kind of meat you using, Coon?
Whale meat
Posted on 3/9/13 at 8:58 am to Coon
Love his recipe...always look forward to him cooking it at our tailgate!
I'm planning on entering it next year in the St. Arnold's one pot showdown here in Houston.
I'm planning on entering it next year in the St. Arnold's one pot showdown here in Houston.
Posted on 3/9/13 at 9:53 am to Coon
Legit recipe.
Win or lose, there will be no leftovers.
Win or lose, there will be no leftovers.
Posted on 3/9/13 at 10:12 am to W
Swine.
I've made it a bunch of times and it IS legit! I've done pork deer and beef. Beef came out too "beefy" tasting but still good.
I've made it a bunch of times and it IS legit! I've done pork deer and beef. Beef came out too "beefy" tasting but still good.
Posted on 3/9/13 at 11:44 am to Coon
What time is the judging? Good luck!
Posted on 3/9/13 at 12:37 pm to iluvdatiger
il, i think i saw you in BR last week, were u there?
coon, we need pics, asap..
coon, we need pics, asap..
This post was edited on 3/9/13 at 1:12 pm
Posted on 3/9/13 at 2:31 pm to Ole Geauxt
It's not til tomorrow. They said I have to be ready to serve at 10:30 so it's gonna be an early morning!
Posted on 3/9/13 at 3:32 pm to Coon
quote:
Frisco Fest at San Francisco Plantation in Reserve. Making a double recope. Will post results.
Where might one find this recipe?
Posted on 3/9/13 at 5:58 pm to Coon
Shoulda used Capt ST's recipe. It won the CCA Chapter cookoff.
Posted on 3/9/13 at 7:01 pm to INFIDEL
coptright: Treedawg
10 lbs of meat cut stew size.
(Alligator, Venison or Turtle)
2 lbs Smoked Hot Sausage or Andoulle diced.
9 Yellow Onions chopped.
4 Bell Peppers chopped.
1 Bunch Celery chopped.
9 Cloves Garlic chopped.
2 Bunches Green Onion chopped.
1 box Fresh Mushrooms sliced.
2 lbs. Real Salted Butter.
4 Cans Rotel.
Four 6 oz. Cans Tomato Paste.
Two 6 oz. Cans Tomato Sauce.
4 Cups Burgundy.
1/2 Cup Lea & Perrins.
2 tsp. Sugar.
1 Cup Oil.
1 Cup Flour.
1 Gallon Water.
5 Gallon Black Iron Pot.
1 Black Iron Skillet.
1) Brown seasoned meat, in melted Butter, in Pot.
2) Brown Sausage in Skillet at same time.
3) Remove Meat and Saute Onions, Bell Pepper, Celery, Garlic & 3/4 of the Green Onions. Save 1/4 of Green Onion for Garnish.
4) Remove Sausage when browned. Add Oil to Pork Fat from Sausage. Add Flour and brown to make a dark Roux. Add 1/4 Cup of Lea & Perrins when you turn off heat and blend.
5) Add Tomato Sauce, Paste, Rotel and Sugar to Sauted Veggies. Cook until blended well then add Roux. Cook untill blended well again.
6) Add Burgundy, 1/4 Cup of Lea & Perrins and 1/2 Gallon of Water. Bring back to boil.
7) Add Meat and Sausage back to Pot. Add Water if needed, enough to cover meat good. Bring Back to boil, reduce heat and start spooning off excess grease. Stir often and deep to keep from sticking.
8) Season generously and cook slow for 3 hours. Continue to spoon off grease and stir. Add Water ans Sesoning as needed.
9) Add Mushrooms and cook 1 more hour. Garnish with Green Onions, serve over Rice and with French Bread.
The recipe is big but still great when reduced. Just don't hurry it.
This is the real deal!!!!!!!!!!
10 lbs of meat cut stew size.
(Alligator, Venison or Turtle)
2 lbs Smoked Hot Sausage or Andoulle diced.
9 Yellow Onions chopped.
4 Bell Peppers chopped.
1 Bunch Celery chopped.
9 Cloves Garlic chopped.
2 Bunches Green Onion chopped.
1 box Fresh Mushrooms sliced.
2 lbs. Real Salted Butter.
4 Cans Rotel.
Four 6 oz. Cans Tomato Paste.
Two 6 oz. Cans Tomato Sauce.
4 Cups Burgundy.
1/2 Cup Lea & Perrins.
2 tsp. Sugar.
1 Cup Oil.
1 Cup Flour.
1 Gallon Water.
5 Gallon Black Iron Pot.
1 Black Iron Skillet.
1) Brown seasoned meat, in melted Butter, in Pot.
2) Brown Sausage in Skillet at same time.
3) Remove Meat and Saute Onions, Bell Pepper, Celery, Garlic & 3/4 of the Green Onions. Save 1/4 of Green Onion for Garnish.
4) Remove Sausage when browned. Add Oil to Pork Fat from Sausage. Add Flour and brown to make a dark Roux. Add 1/4 Cup of Lea & Perrins when you turn off heat and blend.
5) Add Tomato Sauce, Paste, Rotel and Sugar to Sauted Veggies. Cook until blended well then add Roux. Cook untill blended well again.
6) Add Burgundy, 1/4 Cup of Lea & Perrins and 1/2 Gallon of Water. Bring back to boil.
7) Add Meat and Sausage back to Pot. Add Water if needed, enough to cover meat good. Bring Back to boil, reduce heat and start spooning off excess grease. Stir often and deep to keep from sticking.
8) Season generously and cook slow for 3 hours. Continue to spoon off grease and stir. Add Water ans Sesoning as needed.
9) Add Mushrooms and cook 1 more hour. Garnish with Green Onions, serve over Rice and with French Bread.
The recipe is big but still great when reduced. Just don't hurry it.
This is the real deal!!!!!!!!!!
Posted on 3/10/13 at 5:32 am to Coon
Found out yesterday I can cook at home and just bring it. Cheatin to me but if its withn the rules, i dont care.
Brownin my meats:
Other stuff that was packed to go cook out there:
Roux rouxin
Meats meatin
Veggies veggin
Go home sauce picant, you're drunk...
Everybody in the pool
Not a bad way to spend a morning; cookin and listening to Bobby Richard and music a la Francias on the bayou...
Brownin my meats:
Other stuff that was packed to go cook out there:
Roux rouxin
Meats meatin
Veggies veggin
Go home sauce picant, you're drunk...
Everybody in the pool
Not a bad way to spend a morning; cookin and listening to Bobby Richard and music a la Francias on the bayou...
This post was edited on 3/10/13 at 8:00 am
Posted on 3/10/13 at 7:59 am to Coon
Goodl ivin there my man
Posted on 3/10/13 at 11:04 am to Coon
quote:
Go home sauce picant, you're drunk...
LOL IRL
Posted on 3/10/13 at 11:48 pm to Rouge
So I'm guessing that it didn't judge very well
Posted on 3/11/13 at 6:09 am to Rouge
I'd eat it.
Posted on 3/11/13 at 9:48 am to Rouge
didn't place. it was probably in the top 5 dishes there. only thing that pissed me off was as usual there were several meh dishes that placed ahead of clearly better dishes. (bbq shrimp that were terrible to peel, shrimp and grits with popcorn shrimp that were like bubble gum, a pork tenderloin stuffed with cream cheese and topped with pepper jelly (woohoo!)).
Posted on 3/11/13 at 9:54 am to Coon
quote:
didn't place. it was probably in the top 5 dishes there. only thing that pissed me off was as usual there were several meh dishes that placed ahead of clearly better dishes.
Maybe. Should have used Capt. ST's proven winner?
I kid. He ripped off treedawg's.
Posted on 3/11/13 at 10:25 am to pooponsaban
quote:
I kid. He ripped off treedawg's.
Impossible, my recipe has earned 2 golds and a silver.
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