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Thoughts on this smoked gumbo?
Posted on 2/28/23 at 10:18 am
Posted on 2/28/23 at 10:18 am
Always enjoy Chud's videos. Interesting way to make the roux by putting the flour on the smoker.
YouTube Video - Chud's Smoked Gumbo
YouTube Video - Chud's Smoked Gumbo
7
Posted on 2/28/23 at 10:29 am to Hat Tricks
I sous vide my flour for 6 hours at 200 degrees. Best gumbo I've ever made.
Posted on 2/28/23 at 10:35 am to Hat Tricks
If it works, then fine. But I don't really see the point other than just to say you did.
Posted on 2/28/23 at 10:46 am to Hat Tricks
quote:
Interesting way to make the roux by putting the flour on the smoker.
That's something I never would've thought of doing. Not a fan of the shredded chicken in it either. Thickest gumbo I've ever seen too. But I'd damn sure eat it...or at least try it.
Posted on 2/28/23 at 10:52 am to SUB
quote:
sous vide my flour for 6 hours at 200 degrees. Best gumbo I've ever made.
Sixth and Barone smokes his at 165 for 43 hours.
Posted on 2/28/23 at 11:05 am to Hat Tricks
quote:
Interesting way to make the roux by putting the flour on the smoker.
I've never done that, but I will skim some of the fat from the drippings of a smoked turkey and use it for making the roux for a turkey and sausage gumbo that will give basically the same effect.
Posted on 2/28/23 at 11:12 am to BigPerm30
quote:
Sixth and Barone smokes his at 165 for 43 hours.
Yep, nobody smokes pork shoulder at 225 for pulled pork. It's unheard of.
Posted on 2/28/23 at 11:30 am to Hat Tricks
look....you dont have to smoke everything.
Posted on 2/28/23 at 12:33 pm to Hat Tricks
Looks more like a stew than a gumbo, but I'm sure it tastes delicious.
This post was edited on 2/28/23 at 3:56 pm
Posted on 2/28/23 at 12:46 pm to GeauxTigers0107
quote:
Not a fan of the shredded chicken in it either.
Yeah he cooked the chicken way too long, IMO.
I don't like my chicken to get stringy. I usually use a whole hen, cook it until tender, pull out all of the chicken pieces and debone them, then store the meat in the fridge until about 15 minutes before it's time to serve and then I'll add it back to the gumbo.
ETA: I would definitely still eat it, and it was an interesting take. Way better than most non-natives' attempt at gumbo.
This post was edited on 2/28/23 at 12:54 pm
Posted on 2/28/23 at 12:52 pm to Hat Tricks
Looks aight. But where's the potato salad?
Posted on 2/28/23 at 1:00 pm to GeauxTigers0107
quote:
Thickest gumbo I've ever seen too.
More like a chicken stew than gumbo.
Posted on 2/28/23 at 1:01 pm to SixthAndBarone
quote:
nobody smokes pork shoulder at 225
That's what I smoke mine at and it never takes more than 10-12 hours for a 5-8 pound butt. If I wrap it at 150 I can take another 2 hours or so off cooking time.
Posted on 2/28/23 at 1:20 pm to rooster108bm
Chud admitted on his chat the other night that this was his first time making gumbo. I think he made way too much roux and it got way too thick on him. But as a fellow yankee, my first couple of gumbos were kind of the same in that I thought it was supposed to be thick like a gravy. Didn't realize the roux is basically for color.
Posted on 2/28/23 at 2:31 pm to caro81
quote:
you dont have to smoke everything.
Yeah the smoke flavor level must've been off the charts. He made and smoked the andouille, smoked the flour, smoked the chicken thighs, his stock was made from smoked carcasses and wing tips...the only thing that wasn't smoked was the veggies.
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