Yea the only problem is I made it too early. Wife brought some to work yesterday for lunch and I noticed that this morning three of the four quarts I had in the freezer are now missing. She mentioned something about lunch for the office. I guess I should just be happy that a bunch of people in South Louisiana think I make pretty good gumbo.I was hooked at "Gumbo "
Thanksgiving 2018
- Thread starter Boudie
- Start date
I love me some soup/stew and make a different type in large batches every couple weeks. I tried a gumbo once and didn’t get it quite right and have not gone back to try again. The bottle of file powder in my spice cab has been talking to me recently. Any pro tips?
Decide what kind of gumbo you want. Are you going to go with a roux base or thicken the gumbo with file' powder later. It doesn't have to be fancy, it's a poor man's food. Tell me what you have in your freezer and I may be able to help out! It takes me two days to make a pot of gumbo by the time I parboil the chicken, debone the chicken, make the chicken stock, sauté the vegetables and sausage and make the shrimp stock on the first day and then cook on very slow heat the next.
Is the shrimp stock a must or can it be substituted? It sounds delicious, but unfortunately for a few weeks after I eat shrimp I look like I rolled naked in a field of poison ivy.
Like I said, poor man's food. I like to clean out my freezer and fridge when I make it. If you have a seafood allergy stay away from it. The key is to always add flavor. Never add water, add stock. Never add raw onions, celery and bell pepper always brown it first. Pepper is not a big thing.
Juice, I'm not a fan of okra in gumbo but if you are making a roux based chicken and sausage gumbo okra fits in nicely. I'd hold the fish.
Juice, I'm not a fan of okra in gumbo but if you are making a roux based chicken and sausage gumbo okra fits in nicely. I'd hold the fish.
You have my attention, brother. I'm gonna look up some recipe's and see what I come up with. The very first time I fired up my smoker I put ribs, butt and a whole chicken. The chicken turned out to have rubbery skin so never went back to birds. I've read about different temps, and recipes.
How do you get yours to have "bite thru" skin?"
Pennywise827
Hot Ketchup
Well I do a couple things...but on Turkey skin isnt as important. I cut up a stick or two of butter and put them between the skin and the flesh...also I bast the bird in olive oil the whole cook.
USE A DAMNED THERMOMETER! Dont cook that bird past 165.
Make sure you soak it in your brine for 24 hours. You can that it that way too...its submerged in the water, so no biggie.
Pennywise827
Hot Ketchup
Oh and most people smoke their poultry too low a temp. 275 should be the very lowest you go. Honestly between 275 and 325 is good. That also helps crispen the skin.
Yea, chicken really is a different kind of animal when it comes to smoking. I've never been able to do a good chicken when smoking any other meat. It's almost easier to put it in the smoke for an hour and then move it to the oven if you're doing butts and ribs. Chuck roast and meat loaf are also good in the smoker!
kit_luce
To the ones we can save, and those we can't.
This^^ not only does it produce a better eat, but if you smoke a whole chicken at ribs/butts temps you have a serious food safety risk of the meat staying in the temp danger zone way way to long.
Oven finish is a sound option usually!
No worries, I wouldn’t would to spread the misery. I wouldn’t survive the day if I hung on the porch and smoked with my pops while my wife dealt the the craziness inside. It’s nice to dream though....
