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Cajunate
| Favorite team: | |
| Location: | Louisiana |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 3575 |
| Registered on: | 8/22/2012 |
| Online Status: | Online |
Recent Posts
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Made a cornbread to go with shrimp and grits and mixed vegetables.
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I bet Bubba could give some suggestions.??
I made protein pancakes and bacon.
I made beef Lo Mein and threw some frozen egg rolls in the oven here for dinner tonight.
Earlier this afternoon I made a bread pudding with a stale loaf of French bread. While it was baking I whipped up a rum sauce to go with it.
Too full to have some of the bread pudding right now. Maybe later I'll have some and post a picture of it.
re: Cooking Tomorrow's Red Beans Today
Posted by Cajunate on 7/30/26 at 9:17 am to Weekend Warrior79
quote:
How did the sausage turn out, change the flavor?
It didn't change the flavor but it did make the beans a little spicer which was a good thing. They were delicious!
I figured I'd post a follow-up with the meal.
I didn't eat the red beans last night because I stopped to have lunch at Fatburger in Pearl River yesterday and was still stuffed from the burger I had.
So, tonight. I had red beans for dinner.
I decided to throw a batch of biscuits in the oven to go with.
Pretty darn good meal!
The biscuits were great as well as the beans.
Well, these are done!
Since a got a cast iron diffuser a while back stuff like beans seem to cook quicker than without it. They came out great and I know they'll be even better tomorrow evening.
Cooking Tomorrow's Red Beans Today
Posted by Cajunate on 7/26/26 at 11:02 am
Getting a head start on dinner for tomorrow cooking a couple of red beans for dinner tomorrow.
Got some Best Stop andouille, pickle pork and what I thought was green onion sausage turned out to be jalapeno beef sausage in there.
[]re: Pork Butt Pastrami
Posted by Cajunate on 7/25/26 at 7:06 am to Epaminondas
quote:
Damn, that looks really good. How does it compare to regular pastrami with brisket?
Thanks!
It's not the same as brisket but it's pretty darn good for the price comparison. I'll do a beef brisket for real pastrami sometime soon but last week I was looking at briskets at Costco and Sams and a not so big brisket was 100 bucks.
quote:
What goes into the brine?
Here's a link to the recipe I used..... Pastrami Recipe
Pork Butt Pastrami
Posted by Cajunate on 7/24/26 at 9:48 am
It's been almost six years since the last time I did this.
I put a nice sized pork butt to brine for pastrami about nine days then put it on to smoke this past Tuesday.
Here it is with the rub and ready to smoke.
Here it is 12 hours later.
I let it cool down and stuck it in the fridge until yesterday. Yesterday I put it in the oven(in an aluminum pan covered with foil)at 225 degrees to warm enough for easy slicing. Didn't get any pictures of it sliced.
The same day that I put the butt to brine I made some half sour pickles and those went in the fridge until yesterday as well.
On Tuesday I made some spicy homemade mustard to go on the pastrami sandwiches.
?Not a great picture here.
Finally it was time to enjoy a pork butt pastrami sandwich on New York style Rye bread with the mustard and Swiss cheese.
It was delicious!
I put a nice pork butt on the Pit Boss at 7 this morning and took it off just after 6 this evening.
Shredded it and had some for dinner.
Made a Corn Maque Choux, grilled chicken breasts, grilled smoked boudin and a Mediterranean salad I grabbed at Costco.
Of course in this sweltering heat one MUST stay hydrated.
Cream of Chicken soup and grilled cheese sandwiches(Swiss and American).
Saturday Night Breakfast
Made sausage gravy for some homemade biscuits with scrambled eggs and fried Bougie Bologna.
Last night I was going to grill some hot dogs but decided to grill some sausages instead. Rancher's Philly Cheesesteak sausage and Burnt Ends sausage.
Tuna Melt sandwiches here tonight.
This one was on Marble Rye.
This one was on Multi Grain bread. I had the multi grain but was told the Rye was delicious. The cheese is Havarti,
Bread and butter pickles and potato chips on the side.
Pretty darn good!
Made some pancakes and scrambled eggs with green onions, diced red bell pepper and jalapenos topped with shredded Colby Jack cheese.
Put a little "The Red Stuff" on the eggs which made them even better.
Put a little "The Red Stuff" on the eggs which made them even better.
quote:
Yeah...it gets a little too dry IMO with no wrap. Even butcher paper can be a tad dry. I like the results with foil.
I used brown butcher paper and added a couple of tablespoons each of Irish butter and beef tallow and they came out great!
re: Beef Dino Ribs
Posted by Cajunate on 6/12/26 at 7:45 am to Bayou Tiger Fan Too
quote:
Where’d you get them from?
These came from Costco. Last time I was there they had some 6 rib packages(one piece)but they didn't look as meaty.
Sam's had a big Prime brisket flat I was very tempted to buy.
Cooked a pot of chicken and sausage jambalaya this evening. Yeah, before anyone says anything, I put tomatoes in this jambalaya. I added a can of Rotel! That's not the only thing out of the ordinary. I used a Chinese style sausage. It was a little different but still a pretty good jambalaya.
I had some Sweet Cream coffee creamer that I grew tired of so I used what was left along with some Irish butter to boil some fresh sweet corn.
Threw some garlic Texas toast in the oven and it was time to eat.
That Sweet Cream creamer pushed the corn over the top!
Had grilled green onion sausage on brioche buns and potato salad.
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