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Message
re: Red Beans and Rice questions
Posted on 12/4/15 at 2:17 pm to accnodefense
Posted on 12/4/15 at 2:17 pm to accnodefense
Would you post the recipe? We might be able to help you with it. How many folks are you feeding with a half cup of bacon grease in the recipe?
Butter is better at the end.
Butter is better at the end.
2
Posted on 12/4/15 at 2:23 pm to Gris Gris
quote:
Would you post the recipe? We might be able to help you with it. How many folks are you feeding with a half cup of bacon grease in the recipe? Butter is better at the end.
I was going to use this one: LINK
Do you have a recipe also? Would like to see it.
Also I was planning on doing butter too. Is it an either thing with bacon grease/butter, or can you do both?
Posted on 12/4/15 at 2:28 pm to accnodefense
Everything looks pretty good in that recipe but I'd cut your fat in half and use chicken stock/broth instead of water. You can also boil a couple ham hocks in water and the use that as your broth. Add butter(either 1/2 or whole stick) at the end to make them creamy. It works and it's delicious.
Posted on 12/4/15 at 2:32 pm to Trout Bandit
quote:
Everything looks pretty good in that recipe but I'd cut your fat in half and use chicken stock/broth instead of water. You can also boil a couple ham hocks in water and the use that as your broth. Add butter(either 1/2 or whole stick) at the end to make them creamy. It works and it's delicious.
Alright. What do I do with the ham hock after its done cooking? Do I just toss it out, or scrape the meat off the bones and put the meat back in?
Posted on 12/4/15 at 2:33 pm to accnodefense
quote:
Do I just toss it out, or scrape the meat off the bones and put the meat back in?
pick the meat off that you can and toss it.
Posted on 12/4/15 at 3:00 pm to accnodefense
I don't follow a recipe. I just do it, but while I'm cutting/chopping, I brown off some hocks, meaty ham bones or turkey wings/necks whatever, saute veggies in with that and then add water or chick stock and let that simmer a bit to make a smoky stock. I'm not a big ham fan either, but a ham stock is one of the best tasting stocks out there. I add the beans to that eventually. You can use the meat on the bones you use or toss it all when the dish is done. I don't cook the sausage to death in the beans. I'll add that toward the end, usually. Sometimes, I brown it before adding the hocks etc... to brown off and sometimes I don't.
You could use some bacon grease to start if you like, but I don't think you need a half cup. A few tablespoons would do the trick.
You could use some bacon grease to start if you like, but I don't think you need a half cup. A few tablespoons would do the trick.
Posted on 12/4/15 at 3:48 pm to Trout Bandit
quote:
Everything looks pretty good in that recipe but I'd cut your fat in half and use chicken stock/broth instead of water. You can also boil a couple ham hocks in water and the use that as your broth. Add butter(either 1/2 or whole stick) at the end to make them creamy. It works and it's delic
I use that same recipe, with these modifications. Throw 2 ham hocks in there and you're good to go. They will be delicious.
Posted on 12/4/15 at 3:56 pm to accnodefense
quote:
What is a good replacement for ham?
Tasso, pickled pork, sausage
Posted on 12/4/15 at 4:37 pm to Gris Gris
quote:
You could use some bacon grease to start if you like, but I don't think you need a half cup. A few tablespoons would do the trick.
What ratio of bacon grease to butter should I use? Salted or unsalted butter?
Posted on 12/4/15 at 4:41 pm to accnodefense
quote:As a guy that makes spreadsheets for cooking food, I think you may be over complicating this.
What ratio of bacon grease to butter should I use? Salted or unsalted butter?
Posted on 12/4/15 at 5:03 pm to accnodefense
Unsalted butter.
Posted on 12/4/15 at 5:08 pm to Mung
quote:
Tasso, pickled pork, sausage
frick yeah.
Posted on 12/4/15 at 6:37 pm to Stadium Rat
quote:
As a guy that makes spreadsheets for cooking food, I think you may be over complicating this.
Posted on 12/4/15 at 7:19 pm to accnodefense
quote:Would you eat it on a plane? Would you eat it on a train?
And I do not like ham.
Posted on 12/4/15 at 7:58 pm to accnodefense
quote:
Red Beans and Rice questions quote: Where are you? If Baton Rouge, call cutrers and pick up hocks at the farmers market. Dallas
Jesus Christ, get smoked ham hocks at SAMs. One pound of bacon will get you close to half cup depending on bacon. Use canola oil to bring up to half cup if need be.
Posted on 12/4/15 at 8:56 pm to Martini
Revoke my south louisiana card but i cant stand the flavor of hock meat. Give me smoked sausage, tasso, or pickled pork any day.
Posted on 12/4/15 at 11:21 pm to accnodefense
quote:
What is a good replacement for ham
Ham? in RB&R? where are you from????
Posted on 12/4/15 at 11:54 pm to Geaux2Hell
quote:
Message Geaux2Hell Red Beans and Rice questions Revoke my south louisiana card but i cant stand the flavor of hock meat. Give me smoked sausage, tasso, or pickled pork any day.
Nothing wrong with that either. I've used a few old pork chops before.
Now for those that like the hocks after peeling the meet peel the skin off and refrigerate. Then later slice small slivers of it and sauté for a couple minutes then wreck a few eggs and make hock skin scrambled eggs.
Posted on 12/5/15 at 8:52 am to Gris Gris
quote:
a half cup of bacon grease
I drink that first thing in the morning as an eye opener.
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