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Game day grub…
Posted on 8/30/25 at 3:39 pm
Posted on 8/30/25 at 3:39 pm
‘lil pork & sausage jambalaya on the menu for tonight…
8
Posted on 8/30/25 at 3:41 pm to RichJ
Smoking ribs. Going to make some baked beans and cole slaw as well
Posted on 8/30/25 at 3:43 pm to RichJ
quote:that looks like a jambalaya should look, with the appropriate amount of grease. well fricking done
pork & sausage jambalaya
Posted on 8/30/25 at 5:02 pm to RichJ
Buffalo wings.
Posted on 8/30/25 at 5:20 pm to RichJ
Have a rack of baby backs on the smoker. Gonna do some grilled jalapeño poppers and smash burgers. Probably some frozen fries. Dozen white cans.
Posted on 8/30/25 at 6:21 pm to RichJ
Ribs, small brisket, turkey breast all smoked, baked beans, Mom’s potato salad and deviled eggs
Posted on 8/30/25 at 8:14 pm to RichJ
Smoked Brisket and polish sausage with macaroni and potato salad for sides. 
Posted on 8/30/25 at 8:30 pm to OK Roughneck
Crushing wasabi peas right now
Posted on 8/31/25 at 7:27 am to GEAUXT
We smoked two chuck roasts for pulled beef. Served on sliders or tortillas with No. 5 sauce, shredded cheese, jalapeño, and cilantro.
Posted on 8/31/25 at 8:19 am to Twenty 49
The cooked wings from Costco, not bad and definitely not a bad price.
Posted on 8/31/25 at 10:14 am to OK Roughneck
quote:
Smoked Brisket and polish sausage
My wife and kids went to the next county over’s fair last night. That left me perfectly content to run the smoker all day and enjoy football in peace and quiet. Most of my cook was for use later this weekend and next week then. I smoked an axis roast and beef finger ribs to make birria tacos, pork carnitas, beef burnt ends, turkey breast, W sauce marinated chicken breasts, the Meat Church Mexican chicken thighs, and a brisket. The brisket smokes for 4 hours and then hit the Breville for an overnight run at 200 degrees.
And some sausage!
This post was edited on 8/31/25 at 10:22 am
Posted on 8/31/25 at 10:15 am to GEAUXT
quote:
Crushing wasabi peas right now
I love those things. I get them from Mona's Cafe near my house in Mid-City in their store next to the restaurant. The price is very reasonable when compared to other outlets and their selection of other products is off the charts with the varieties they have on hand.
I'm the only one in the house that eats them too, so they are there in the pantry when I want them, unlike lots of other salty snacks like chips and such.
Posted on 9/1/25 at 8:46 am to OK Roughneck
quote:
Smoked Brisket
Did the same.
Point
Flat
Posted on 9/1/25 at 3:58 pm to RichJ
That’s not the finished product is it?
Posted on 9/1/25 at 5:53 pm to RichJ
Got a recipe? Looks great
Posted on 9/1/25 at 6:38 pm to TackySweater
Nah, was still cooking. Gotta absorb that chicken stock…
Posted on 9/1/25 at 6:54 pm to tlsu15
Really easy, I cut up what I thought would be enough pork Boston butt into 1” cubes, browned them well, 2 cups chopped yellow onions, 1 cup bell pepper, 1 cup chopped celery, 2 heaping tbs “jarlick”, 3 links Savoie’s smoked pork sausage, sliced, 2 cups Parish rice, 3 cups chicken stock.
Brown pork very well, then add onions, bell peppers, celery, cook ‘til onions are translucent. Add garlic & sausage ‘til fat in sausage has rendered. Add rice, stir in, and “toast” in fat for a couple minutes. Add stock, stir very well, getting the “fond” off the bottom of your black iron pot. Cover, reduce heat to simmer until most of stock has been absorbed. Adjust seasonings to your taste & cover again. When wisps of steam ceases, fluff, taste again for seasoning, and serve…
Brown pork very well, then add onions, bell peppers, celery, cook ‘til onions are translucent. Add garlic & sausage ‘til fat in sausage has rendered. Add rice, stir in, and “toast” in fat for a couple minutes. Add stock, stir very well, getting the “fond” off the bottom of your black iron pot. Cover, reduce heat to simmer until most of stock has been absorbed. Adjust seasonings to your taste & cover again. When wisps of steam ceases, fluff, taste again for seasoning, and serve…
Posted on 9/1/25 at 8:22 pm to RichJ
quote:
Nah, was still cooking. Gotta absorb that chicken stock…
Ok. I was about to say…..
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