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Started By
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1
Posted on 11/8/16 at 9:26 am to t00f
quote:
Not sure what force makes me do that, LOL.
Pride. I have none
Posted on 11/8/16 at 9:51 am to Gris Gris
Can someone post a link to the thread y'all are referring to, describing this method?
Looks good OP
Looks good OP
Posted on 11/8/16 at 9:51 am to BRgetthenet
I know I suggested this method and I think someone else did as well. I remember seeing Link or Besh mention carmelizing the onion, and in my mind, using the low temp oven roux method seemed like a no-brainer. It adds incredible depth. Whoever suggested using leftover fried chicken oil, that sounds great too.
Posted on 11/8/16 at 9:53 am to emboslice
Posted on 11/8/16 at 10:24 am to OldHickory
Yes. Thank you.
It's a great method.
It's a great method.
Posted on 11/8/16 at 10:28 am to LSUballs
Thanks, balls
Posted on 11/8/16 at 10:30 am to BRgetthenet
Tell me about your fried smoked wings. Did you smoke them until fully cooked or remove early? I was thinking about putting some in the fryer, but they were fully cooked. I was going to drop them for just long enough to crisp them up.
Making me thinking about frying some smoked chicken for gumbo to get the smoked and fried flavors.
Making me thinking about frying some smoked chicken for gumbo to get the smoked and fried flavors.
Posted on 11/8/16 at 2:56 pm to Gris Gris
quote:
smoked wings
Brine for 24 hrs with garlic powder/cayenne
Smoke for 4 hours at 220° using hickory
Flash fried for a few minutes to crisp the skin
Then they get tossed in the sauce
I used a cup of the peanut oil I fried the wings in for the roux. You could smell it in the oven right away.
Between that and the onion in the roux, this is how I'm gonna have to do it from now on.
Posted on 11/8/16 at 3:21 pm to t00f
Made a gumbo this weekend and the roux took about 20 minutes.
I don't know how some people say it takes them an hour or so. My roux would have been a black mess if I kept it on the heat much longer
I don't know how some people say it takes them an hour or so. My roux would have been a black mess if I kept it on the heat much longer
Posted on 11/8/16 at 3:29 pm to iAmBatman
Because they don't wanna crank the heat up as high and risk burning it.
I don't know how some people say they don't know why it takes other people an hour or so to make roux.
I don't know how some people say they don't know why it takes other people an hour or so to make roux.
This post was edited on 11/8/16 at 3:49 pm
Posted on 11/8/16 at 4:05 pm to BRgetthenet
quote:
Brine for 24 hrs with garlic powder/cayenne
Smoke for 4 hours at 220° using hickory
Flash fried for a few minutes to crisp the skin
Then they get tossed in the sauce
I used a cup of the peanut oil I fried the wings in for the roux. You could smell it in the oven right away.
Between that and the onion in the roux, this is how I'm gonna have to do it from now on.
I like that idea. I've never made a roux for gumbo with just a cup of oil, though. I'm always making gallons of it. I need to learn how to go smaller to experiment! Pics of your finished product, please. I think it's going to be good minus okra you may be using.
Posted on 11/8/16 at 4:25 pm to Gris Gris
I just cut the heat. Letting it rest, then I'll skim it before people come over later.
This is for 8. One cup of oil, a little over a cup of flour.
8 thighs
3 links of deer sausage (1.5 lbs)
one link of andouille (close to a pound)
This is for 8. One cup of oil, a little over a cup of flour.
8 thighs
3 links of deer sausage (1.5 lbs)
one link of andouille (close to a pound)
Posted on 11/8/16 at 5:13 pm to BRgetthenet
Chicken chunks are little big. I'm not a cave woman. I might have to sue you if I choke like that guy sued Popeye's. I like a lot of sausage, so that's good. Color looks pretty good considering you stopped the roux before it finished. Bell pepper a little chunky. Doesn't quite look cooked enough for my taste
I would eat it with great enthusiasm if there is no okra. Nah, I'd eat it with the okra. I just hate the thought of okra ruining all of that flavor.
I like a lot of sausage, so that's good. Color looks pretty good considering you stopped the roux before it finished. Bell pepper a little chunky. Doesn't quite look cooked enough for my taste I would eat it with great enthusiasm if there is no okra.
Nah, I'd eat it with the okra. I just hate the thought of okra ruining all of that flavor. Posted on 11/8/16 at 8:55 pm to Evil Little Thing
quote:but what about the gumbo?
IWEI
Posted on 11/10/16 at 12:35 am to BRgetthenet
Here's Frank Brigtsen's rabbit and andouille gumbo recipe. Chicken can be used.
LINK
He browns the andouille in the oven. He caramelizes the vegetables in oil rather than the roux. Another method to entertain. Look at the deep rich color of the gumbo.
LINK
He browns the andouille in the oven. He caramelizes the vegetables in oil rather than the roux. Another method to entertain. Look at the deep rich color of the gumbo.
Posted on 11/10/16 at 7:53 am to Gris Gris
Thanks Gris, I have a rabbit thawing in the fridge right now. Might make a gumbo with it.
Posted on 11/11/16 at 1:22 pm to Cajunate
Damn! I went and picked up some andouille in Laplace, get home and get what I thought was a rabbit I thawed in the fridge out to smoke and it wasn't a rabbit. I was going by how it was shaped in it's frozen state and it turns out it's alligator wings.
Oh well, I seasoned them and put them on the smoker and will add sauce later. Now I'm still wanting a good smoky gumbo!
Oh well, I seasoned them and put them on the smoker and will add sauce later. Now I'm still wanting a good smoky gumbo!
Posted on 11/11/16 at 1:50 pm to Cajunate
Go get some chicken!!
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