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Posted on 4/23/18 at 7:33 pm to TreeDawg
quote:So, TD, how many people do you serve? What's the serving size?
Typically your pot will be about 1/2 to 3/4 full, but if you add more meat than called for (it happens to me a lot) or if you add a bit more water for adjustment, it will obviously be a bit fuller. I usually always end up at least 3/4 full.
Posted on 4/24/18 at 2:13 pm to Stadium Rat
I used most of TD’s measurements, but 7 quarts of chicken stock vs the water he specifies. Pot was pretty full to start, but cooked down to probably around 3.5 gallons or so. We were doing mini-servings in 5 oz bowls for tasting, so probably about 3 oz of sauce per with 2oz of rice. I did 120 or so servings and had a gallon bag left over.
If you were doing full size servings as a main, I’d probably cut that in 1/2. 50-60 servings would empty the pot.
If you were doing full size servings as a main, I’d probably cut that in 1/2. 50-60 servings would empty the pot.
Posted on 4/25/18 at 7:51 am to dpd901
This recipe is obviously a winner, and I plan to try a scaled down version soon, maybe this weekend.
The total simmer time on the meat is 4 hours. When I do a long simmer on something like gumbo I usually hold most of the sausage until the last hour or so to avoid cooking all the flavor out of it and leaving it mushy.
I'm assuming it's turning out good for folks even with 4 hours of simmer on the meats. Can anyone comment based on experience? Thanks.
The total simmer time on the meat is 4 hours. When I do a long simmer on something like gumbo I usually hold most of the sausage until the last hour or so to avoid cooking all the flavor out of it and leaving it mushy.
I'm assuming it's turning out good for folks even with 4 hours of simmer on the meats. Can anyone comment based on experience? Thanks.
Posted on 4/25/18 at 8:40 am to Twenty 49
I prefer to brown meats and layer in depending on time needed to tenderize or avoid overcooking, for MY taste.
Sausage goes in during the last hour .
Chicken, if used, less than two hours cook time.
Venison and duck get a two to four hour stew.
Sausage goes in during the last hour .
Chicken, if used, less than two hours cook time.
Venison and duck get a two to four hour stew.
Posted on 4/25/18 at 10:44 am to dpd901
Made this recipe saturday with cubed deer roast, green onion deer sausage, and smoked sausage
All of the other ingredients i copied the recipe but scaled down to a 10 quart pot for just me and the family
It was excellent
Only difference was that I used chicken stock instead of water, but I generally use stock instead of water when i cook.
All of the other ingredients i copied the recipe but scaled down to a 10 quart pot for just me and the family
It was excellent
Only difference was that I used chicken stock instead of water, but I generally use stock instead of water when i cook.
This post was edited on 4/25/18 at 10:44 am
Posted on 8/6/22 at 1:57 pm to Ash Williams
I’ve got this on the stove right now and figured I’d give it a bump for those that haven’t seen it. This is always a crowd pleaser. My nine year old daughter is expressing an interest in cooking so she is in the kitchen helping. She looked at my phone and asked, “Who is this Tree Dawg guy dad?” I’ll see if I can figure out how to post a pic when it’s finished.
Posted on 8/6/22 at 4:32 pm to tigerpoboy
Love the bump. Miss seeing TD & Gee’s names. I’ve never cooked his recipe, but may give it a whirl this duck season.
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