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Humpday, let’s see those gameday menus
Posted on 10/9/19 at 10:51 am
Posted on 10/9/19 at 10:51 am
We’re halfway there, bout time to start grabbing groceries. So far we’re taking fan favorites from my 3 favorite cookbooks:
Chef Paul’s crawfish enchiladas
Donald Link’s fried chicken and andouille gumbo (w/ tater salad)
And for the coupe de grace, TreeDawg’s Florida Gator sauce piquante
Still not settled on dips, but will have the usual pepperjack boudin eggrolls. Pumped for the weather in the 40’s, first kick fire of the year
Chef Paul’s crawfish enchiladas
Donald Link’s fried chicken and andouille gumbo (w/ tater salad)
And for the coupe de grace, TreeDawg’s Florida Gator sauce piquante
Still not settled on dips, but will have the usual pepperjack boudin eggrolls. Pumped for the weather in the 40’s, first kick fire of the year
5
Posted on 10/9/19 at 10:57 am to Soul Gleaux
Going to smoke a stuffed pork tenderloin, Texas twinkies, baked potatoes. Havent decided on a mid day snack yet.
Posted on 10/9/19 at 11:04 am to Soul Gleaux
Smoked Fried wings and blackened gator for lunch. Then I plan to smoke a couple chickens for the chicken & sausage(TEETS) gumbo I’ll cook Saturday afternoon.
Saturday will be what fall is all about... Cool weather, football, gumbos, brown licka, and fire pit blazing.
Saturday will be what fall is all about... Cool weather, football, gumbos, brown licka, and fire pit blazing.
This post was edited on 10/9/19 at 11:20 am
Posted on 10/9/19 at 11:18 am to Soul Gleaux
So far:
C&S gumbo
Smoked wangz
Smoking a trip tip probably
Smoking some other shite as well
C&S gumbo
Smoked wangz
Smoking a trip tip probably
Smoking some other shite as well
This post was edited on 10/9/19 at 11:23 am
Posted on 10/9/19 at 11:21 am to The Dozer
C&s gumbo for sure and I might make some buffalo chicken legs like the folks in that other thread. They looked good.
Posted on 10/9/19 at 11:57 am to Soul Gleaux
Taking sauce piquant to the tailgate...3 gallons of alligator and 4 gallons of chicken/venison/duck and sausage.
Posted on 10/9/19 at 12:30 pm to OTIS2
quote:
Taking sauce piquant to the tailgate...3 gallons of alligator and 4 gallons of chicken/venison/duck and sausage.
I hear ya buddy!
Are you going to fry the gator and use the other meats for gumbo?
For Saturday, we might do the hot chicken legs
Posted on 10/9/19 at 12:30 pm to Soul Gleaux
30 gallons of gator sauce piquante
Posted on 10/9/19 at 12:36 pm to MorbidTheClown
Using any rice with it?
Posted on 10/9/19 at 12:46 pm to biggsc
2 separate sauce piquants already made and stored for the trip down. I just cubed and cooked the gator in the sauce.
Did the same for the other meats that went in the non-gator sauce piquant.
Did the same for the other meats that went in the non-gator sauce piquant.
Posted on 10/9/19 at 12:48 pm to biggsc
assuming the person who volunteered to bring the rice shows , yes.
Posted on 10/9/19 at 1:29 pm to MorbidTheClown
I need to make that sometime
Posted on 10/9/19 at 1:51 pm to biggsc
Just bought one of those Bayou Classic SS 2.5 gallon fryers.
Its fish/shrimp/oyster fry time!
Its fish/shrimp/oyster fry time!
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