Most difficult dish ever successfully finished.

The most involved dish I've ever cooked is a Turducken.

I make them for big crowds and use a 4 lb. chicken deboned and stuffed with oyster dressing, an 8 lb. duck deboned and layered with andouille dressing and finally a 20 lb. deboned turkey layered with cornbread dressing.

Then the chicken goes inside the duck and that goes inside the turkey and slow roasted in the oven until done.


I believe the next dish would be my homemade crawfish bisque since I boil my own crawfish and do everything from scratch. It is usually a 2 day thing to be done properly.

I guess I would say tamales. Not necessarily difficult, but time consuming and lots of steps.

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Beef Wellington.

Was awesome.

Will never fix it again.

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Totally understand, but in my experience Wellington is one of those dishes that really gets easier with repetition.

For me it's either the Gateau Marjolaine LINK, or Thomas Keller's Palat d'or chocolate cake. LINK
Both have lots of steps involving a lot of different techniques. Results are amazing, but both are a huge pain in the butt.

I do the Wellington for Christmas. I didn't find it that difficult just time consuming. I used Gordon Ramsays Christmas recipe.

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I cloned Popeyes fried chicken to a friggin t.

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Please share.

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Wanna save yourself a lotta work? Use deboned duck breast around a big ball of partially frozen cornbread dressing, wrap with wax paper into the shape you want, partially freeze that, then coat with cornbread dressing, wrap with deboned chicken thigh or breast then repeat with turkey etc and shove into a woven elastic meat sock or whatever they call it. Leaving the skin off eliminates the greasiness and you don’t have to mess with deboning birds

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NO, just NO. The purpose of this dish is to not only make something delicious and appealing to the eye, it is also to demonstrate your culinary skills in accomplishing such a labor intensive dish and make it come out delicious.

When I make a turducken I debone all the birds and use the bones to make a pot of stock. Then I take the time to make my dressings from scratch to be used in the stuffing of the birds and that includes shucking my oysters and making my own andouille sausage.

It is a labor of love that I like to share with friends and family not some hacked together crap you can get from the frozen food section of Winn-Dixie.

Dark red mole’ with braised pork

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I did scotch eggs once and they came out okay, but the yolks weren't runny like yours.. Any hints?

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Getting the eggs barely soft boiled and letting my wife do the wrapping was the trip. She was more gentle with the eggs. Don't fry it at 350 or 375. I did it at 325 / 315. The meat wrap was barely cooked but it was perfect.

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