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Started By
Message
What’s cooking this weekend?
Posted on 4/3/20 at 9:10 am
Posted on 4/3/20 at 9:10 am
Pastalaya, smoked meats, crawfish, bbq, what’s everyone doing ?
10
Posted on 4/3/20 at 9:28 am to Dale Doubak
Something simple, but a favorite of the wife and I. Chicken and dumplings on Saturday.
And no shortcuts with canned biscuit dough. My dumplings are made the old fashioned way. I'll cook down the chicken today and pick the meat off the bones, save the stock and refrigerate it and tomorrow I'll remove the congealed chicken fat off the top and use some of that in the flour as my lard to make the dumplings----instant flavor. Roll out the dough to about 1/8 inch thick and cut it in small squares then put it in the gravy to cook.
Tonight will be fried catfish po-boys and potato salad on the side. I've got about 8 quart bags of catfish filets I caught on the Mississippi River since the new year.
And no shortcuts with canned biscuit dough. My dumplings are made the old fashioned way. I'll cook down the chicken today and pick the meat off the bones, save the stock and refrigerate it and tomorrow I'll remove the congealed chicken fat off the top and use some of that in the flour as my lard to make the dumplings----instant flavor. Roll out the dough to about 1/8 inch thick and cut it in small squares then put it in the gravy to cook.
Tonight will be fried catfish po-boys and potato salad on the side. I've got about 8 quart bags of catfish filets I caught on the Mississippi River since the new year.
Posted on 4/3/20 at 9:29 am to Dale Doubak
Ribeye's, moroccan chicken, pizza
possibly jambalaya
possibly jambalaya
Posted on 4/3/20 at 9:30 am to gumbo2176
quote:
And no shortcuts with canned biscuit dough. My dumplings are made the old fashioned way. I'll cook down the chicken today and pick the meat off the bones, save the stock and refrigerate it and tomorrow I'll remove the congealed chicken fat off the top and use some of that in the flour as my lard to make the dumplings----instant flavor. Roll out the dough to about 1/8 inch thick and cut it in small squares then put it in the gravy to cook.
Holy shite post a recipe
Posted on 4/3/20 at 9:40 am to Chef Free Gold Bloom
quote:
Holy shite post a recipe
Dumplings:
3 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
6 tbsp. chicken fat from top of stock
1 cup chicken stock
Mix all ingredients and roll dough out to 1/8 inch thickness. Just make sure to have enough flour on the rolling surface so they don't stick to your table or countertop.
Cut in strips 1" x 2" making sure to have enough fresh flour on them so they don't stick if planning to make them ahead of time. I generally make them ahead of time and lightly dust them with fresh flour and store them in the fridge until needed.
This is enough dumpling dough to go into a pot with about 2 gallons of gravy and chicken in it.
Posted on 4/3/20 at 9:43 am to gumbo2176
smoking then searing a tri tip (first time)
cooking either white bean or reds beans and sausage
cooking either white bean or reds beans and sausage
Posted on 4/3/20 at 9:52 am to Dale Doubak
Smoking a brisket. Will have plenty of brisket meals thereafter
Posted on 4/3/20 at 9:55 am to Dale Doubak
picked up a butt and chuck roast (my substitute for brisket)
Posted on 4/3/20 at 10:01 am to gumbo2176
Saturday we're cooking fried chicken banh mi. Sunday I think ill make a big batch of pancakes
Posted on 4/3/20 at 10:52 am to gumbo2176
quote:
Chicken and dumplings
catfish po-boys
I shite you not—the exact two things I have planned to cook this weekend
Posted on 4/3/20 at 10:58 am to Dale Doubak
Ordered a slab of St. Louis ribs I’m picking up after work.
ETA: from the butcher...I didn’t get ribs from chili’s or already cooked
ETA: from the butcher...I didn’t get ribs from chili’s or already cooked
This post was edited on 4/3/20 at 12:12 pm
Posted on 4/3/20 at 11:50 am to McCaigBro69
Cooking a pot of pinto beans with smoked brisket in em today. Black skillet cornbread.
Traditional bolognese with fresh pasta tomorrow.
Also smoking a chicken tomorrow; will roast the bones with vegetables Sunday am and make a stock that afternoon.
Pot roast (chuck) Sunday evening.
I'm sure some other crap, too.
Traditional bolognese with fresh pasta tomorrow.
Also smoking a chicken tomorrow; will roast the bones with vegetables Sunday am and make a stock that afternoon.
Pot roast (chuck) Sunday evening.
I'm sure some other crap, too.
Posted on 4/3/20 at 11:58 am to NakaTrash
quote:
I shite you not—the exact two things I have planned to cook this weekend
Hopefully the idiots on this site won't decide to downvote you for posting your intentions.
Bon Appetite'
Posted on 4/3/20 at 1:26 pm to Dale Doubak
Boiling a sack of crawfish again. I'll prolly do it every weekend as long as the prices are this low. I set up washer toss and cornhole and we have a little family party.
Posted on 4/3/20 at 1:34 pm to Dale Doubak
Smoking a butt tomorrow
Posted on 4/3/20 at 2:09 pm to crews12
fried perch (yellow perch) not sac a lait tomorrow and tater salad.
Sunday - prolly bacon wrapped duck breasts
This stay at home thing has me cleaning out the freezer and doing some good cooking
Sunday - prolly bacon wrapped duck breasts
This stay at home thing has me cleaning out the freezer and doing some good cooking
Posted on 4/3/20 at 3:24 pm to OntarioTiger
Smoking a yard bird and trying the smoked chuck roast burnt ends somebody posted about the other day with some bbq pinto beans and Mac and cheese
Posted on 4/3/20 at 4:55 pm to Dale Doubak
Ribs on the kettle I think.
Posted on 4/3/20 at 6:20 pm to Dale Doubak
Grilled cheese tonight, Thai on Saturday, Menudo and Birria on Sunday.
Posted on 4/3/20 at 6:30 pm to Dale Doubak
Smoking 3 yardbirds. Probably use it in jambalaya, sandwiches with bacon, sun dried tomatoes, etc, maybe enchiladas.
Also found some Rabideaux's Smoked Andouille (GOAT) in my freezer (life is good) so shrimp-n-grits are approaching.
Also found some Rabideaux's Smoked Andouille (GOAT) in my freezer (life is good) so shrimp-n-grits are approaching.
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