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Started By
Message
1
Posted on 2/15/13 at 2:41 pm to Geauxld Finger
quote:
pineapple
This post was edited on 2/15/13 at 2:42 pm
Posted on 2/15/13 at 2:51 pm to sonusfaber
My man had the right of it earlier.
TURKEY NECKS!!!!!!!!!!!!!!!!!!!
They are awesome.
TURKEY NECKS!!!!!!!!!!!!!!!!!!!
They are awesome.
Posted on 2/15/13 at 4:49 pm to TIGRLEE
quote:
No they aren't.
It's just you.
We will agree to disagree. Actually, I'm not sure I'd agree about anything food related with someone who puts peanut butter in their gumbo.
Posted on 2/15/13 at 6:51 pm to sonusfaber
I have never heard of cracking eggs in the broth before. I've seen people boil hard-boiled eggs in the broth, although I've always wondered what the heck was the point, since the shell prevents any spices from getting through. Pineapple, edamame, fresh green beans, and the (poached) eggs all intrigue me. I'd think that any sort of meat would benefit from soaking in that goodness before being tossed on the grill.
Posted on 2/16/13 at 12:09 am to OldSouth
Yeah you right.
I looked, smelled and tasted horrible.
Fking peanut butter.
I looked, smelled and tasted horrible.
Fking peanut butter.
Posted on 2/16/13 at 12:45 pm to TIGRLEE
I'm so jealous of this thread. I'm in ATL now, and I'm seriously missing a good crawfish boil. My PawPaw always did an awesome one at Easter. He has Alzheimer's now, so I'll never get to experience that boil again. :(
All of those suggestions sound awesome. I hope to try some one day.
All of those suggestions sound awesome. I hope to try some one day.
Posted on 2/16/13 at 11:31 pm to Breesus
pork loin. you wont believe how good it comes out. throw it in raw with your veggies. when you take the crawfish out, slice it up and eat. don't pre cook and don't cook it after. it will cook all the way through in the boil.
use the pre-seasoned grocery loins. brown sugar, lemon pepper, etc. they are all awesome.
use the pre-seasoned grocery loins. brown sugar, lemon pepper, etc. they are all awesome.
This post was edited on 2/16/13 at 11:37 pm
Posted on 2/18/13 at 12:05 pm to Breesus
Broccoli turns out pretty damn hot.
Boiled a whole ham and you talk about hmmmmmm good.
Boiled a whole ham and you talk about hmmmmmm good.
Posted on 2/18/13 at 2:20 pm to tigerbutt
I make a bunch of extra taters, and I make potato salad the next day. I have added extra tails in before, but we usually don't have any left over.
Also, mushrooms, artichokes, and chicken thighs that I finish on the grill.
Also, mushrooms, artichokes, and chicken thighs that I finish on the grill.
Posted on 5/16/13 at 12:25 pm to Breesus
I use a can of sliced (rings) Dole Pineapple. Remove label, poke holes in the can, drain out the juice, and drop it in. Sometimes I'll take one of the spiced-up rings and eat it on a burger the next day. Awesomeness.
Posted on 5/16/13 at 12:33 pm to Breesus
Always wonders about throwing whole baby pigs in one. The kind of baby pigs that you get when you gut a prego sow.
Posted on 5/16/13 at 12:53 pm to Crawdaddy
You really wondered that? Tell me you were high...or retarded.
Posted on 5/16/13 at 12:55 pm to OTIS2
small pigs whole would have to be tender and tasty.
Never gutted a sow to get the surprise that falls out?
Never gutted a sow to get the surprise that falls out?
Posted on 5/16/13 at 1:54 pm to Crawdaddy
We had some people that were a bit scared of eating crawfish so we tossed in a few pounds of crab legs to make sure they would have something to eat.
Posted on 5/16/13 at 2:02 pm to Crawdaddy
Dude that is absolutely disgusting and no one in their right mind would eat that.
Posted on 5/16/13 at 2:16 pm to FLIPofthecoin
Like a suckling pig but more tender and full of crawfish juices. Got to be a hit. I bet the meat will fall right off the bones.
I have a feeling though the trick would be to put them in a stocking type sack and let rest in the fridge till the next day for full flavor.
Next time I shoot a prego sow I will not leave the little ones on the ground for the yotes. I will have to try this and report back.
I have a feeling though the trick would be to put them in a stocking type sack and let rest in the fridge till the next day for full flavor.
Next time I shoot a prego sow I will not leave the little ones on the ground for the yotes. I will have to try this and report back.
Posted on 5/18/13 at 7:05 pm to Crawdaddy
Tried the eggs today.
Made open faced poached egg sandwiches! Was a huge hit while the crawfish were soaking
Made open faced poached egg sandwiches! Was a huge hit while the crawfish were soaking
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