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Assignment For The Board - Create a "BBQ Rice" Recipe
Posted on 12/21/15 at 6:37 pm
Posted on 12/21/15 at 6:37 pm
I'm thinking that would be something that would have BBQ sauce, or at least BBQ rub, as one of the ingredients. It should go great with BBQ (obviously), but also be tasty with other dishes.
Get creative, F&D Board.
Get creative, F&D Board.
8
Posted on 12/21/15 at 6:51 pm to Stadium Rat
Rice dressing. That's the rice that goes with BBQ!
Posted on 12/21/15 at 6:53 pm to Stadium Rat
How about I make some dirty rice, and serve it on the same plate with some BBQ chicken and ribs?
They can even touch ( a little.)
They can even touch ( a little.)
Posted on 12/21/15 at 6:54 pm to Btrtigerfan
I love dirty rice, and it goes great with BBQ, but you'll get a zero if you don't follow the assignment instructions.
Posted on 12/21/15 at 7:16 pm to Stadium Rat
That just doesn't sound good to me, Rat, so I'm taking the zero. I'll go with the dirty rice rather than having everything on my plate have the same seasoning. Sorry, my friend.
Posted on 12/21/15 at 7:20 pm to Stadium Rat
Put 2 T of BBQ sauce in a recipe of Chicken Rice a Roni while cooking. You're welcome.
Posted on 12/21/15 at 7:23 pm to Gris Gris
quote:
having everything on my plate have the same seasoning.
Can't stand that. It is like when a place fries everything in the same oil. It all ends up tasting the same. I want contrasts of tastes and textures in my food. Make it interesting, not the same. It is one of the only drawbacks of Louisiana food. The newer generation of chefs and cooks have gotten past that. Thank God.
Posted on 12/21/15 at 7:25 pm to Stadium Rat
Choosing to interpret the assignment broadly, I wouldn't make a BBQ flavored rice to go w BBQ. Too much of the same. A rice dish as a BBQ side....Id probably go with a modified Mexican style green rice, similar to this: LINK
Now, if you want to make a rice dressing or fried rice concoction designed to use up leftover brisket or pulled pork, that's a pretty straightforward thing.
Now, if you want to make a rice dressing or fried rice concoction designed to use up leftover brisket or pulled pork, that's a pretty straightforward thing.
Posted on 12/21/15 at 7:27 pm to hungryone
quote:
....Id probably go with a modified Mexican style green rice, similar to this: LINK
Sounds good and a chimichurri based rice would work with any smoked or grilled meat.
This post was edited on 12/21/15 at 7:28 pm
Posted on 12/21/15 at 7:29 pm to Stadium Rat
I am actually going to make a rice dish on my BBQ pit, just not with those seasonings. Shortly, after the the crazy season passes here, I'm going to make a paella, that I mentioned in this thread. I've been rounding up the stuff.
Posted on 12/21/15 at 7:32 pm to Stadium Rat
Smoke some chicken gizzards and pork liver
Dip in a thinner bbq sauce before dicing
Char some onions and bell peppers
Add a tad of byron's butt rub
Dip in a thinner bbq sauce before dicing
Char some onions and bell peppers
Add a tad of byron's butt rub
Posted on 12/21/15 at 7:35 pm to glassman
quote:
want contrasts of tastes and textures in my food. Make it interesting, not the same. It is one of the only drawbacks of Louisiana food.
Important to me, as well. I want acid and crunch to offset most of the softer south Louisiana faves.
Gris would have freaked out if she'd seen my dinner plate tonight. Rice and gravy is nice, but all of that soft texture is unappealing. I actually mixed my salad (with Italian dressing) in with the rice and gravy. It was awesome. I'd never do that in public or with company, however.
Posted on 12/21/15 at 7:37 pm to Darla Hood
quote:
Important to me, as well. I want acid and crunch to offset most of the softer south Louisiana faves.
When everything on the on the plate has a base of the trinity, garlic, bay leaf and thyme is just doesn't do it for me.
I love that, but not in everything. Posted on 12/21/15 at 7:45 pm to glassman
Ah, for you the seasoning, herbs and spices, but for me it's the texture and contrast.
(And I don't put bay leaf and thyme in everything.)
Sorry for the hi-jack, Rat!
(And I don't put bay leaf and thyme in everything.)
Sorry for the hi-jack, Rat!
Posted on 12/21/15 at 7:47 pm to Darla Hood
Reserve some raw trinity to add at end of dressing
Posted on 12/21/15 at 7:56 pm to Darla Hood
quote:
Ah, for you the seasoning, herbs and spices, but for me it's the texture and contrast.
All of it for me.
Posted on 12/21/15 at 8:01 pm to glassman
Pretty pleased that the responders are the Hall of Famers here for the most part.
Not crazy about the responses though. I want BBQ rice dammit!
You're gonna make me do it myself, I guess.
Not crazy about the responses though. I want BBQ rice dammit!
You're gonna make me do it myself, I guess.
This post was edited on 12/21/15 at 8:04 pm
Posted on 12/21/15 at 8:02 pm to Stadium Rat
im thinking a bbq pork rib fried rice
Posted on 12/21/15 at 9:00 pm to Stadium Rat
Rat you might want to look to the arroz con pollo seved @ Johnny Sanchez .
It has the spice combination, while not sauce, that I believe your might be looking for.
Also they have a technique where some of the rice is crunchy like the bottom of paella while not burnt.
If that's not doing it for you try Pork and Beans and Rice. Brown ground pork with onion, bell pepper and garlic. Add your favorite baked beans with stock and add rice. Top with fresh parsley and green onions.
Bon chance mon ami!
It has the spice combination, while not sauce, that I believe your might be looking for.
Also they have a technique where some of the rice is crunchy like the bottom of paella while not burnt.
If that's not doing it for you try Pork and Beans and Rice. Brown ground pork with onion, bell pepper and garlic. Add your favorite baked beans with stock and add rice. Top with fresh parsley and green onions.
Bon chance mon ami!
Posted on 12/21/15 at 9:09 pm to Stadium Rat
How about a fried rice using left over brisket, ribs or chicken. Instead of soy sauce you could dilute a little cattlemans sauce with beer or something.
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