[bluesman]

Great work again DS. Have you ever tried adding some of this in your seafoos stews. A little goes a long way. 

http://www.zatarains.com/Products/Seafood-Boils/Concentrated-Shrimp-and-Crab-Boil.aspx

[deepsouth]

thanks guys!  that's the thing with these type dishes.  one can make variations for days.  i read about a place that has many different types of gumbo and then thought about, how cool would an all gumbo restaurant be?  serve about a dozen different types with sides.

[phillamb168]

Dunno how I forgot to post this. This weekend was a big one for BBQ and encased meats. I made all-beef hot dogs and smoked the bacon I had been curing. HOLY CRAP bacon, home made, why don't more people do this?


Started with this. Cost a pretty penny, but hoo boy, was it worth it.


Before stuffing/smoking, my fridge was nearly filled with MEAT


My poor sausage stuffer could barely handle it. Me and a buddy took turns putting all of our weight into the plunger to push this stuff through, finally ended up OK though.


The final result. Kosher dogs!

[bluesman]

Wow phil...nice job on the sausages. They look tasty!

[phillamb168]

Wow phil...nice job on the sausages. They look tasty!

They were pretty good, but next time I will cut the garlic by 75%. Not so much as to be inedible, but I don't think I could handle more than 2 of these at a time. Then again, that's about 30-35% fat in them there doggies, which may have had something to do with it.

This weekend, my project will be: MAPLE cured bacon and Bratwurst. I'm like a chipmunk getting ready for winter, except I'm getting ready for baseball season and summer. I now have 2 pounds of bacon, 3 pounds of mexican chorizo, 2.5 pounds of andouille, 50 hot dogs... And some CAP fermenting away in time for Opening Day.

[thebigbaker]

That looks awesome Phil!  I'm looking forward to making my own bacon this Spring.  I've got plenty of apple wood ready to go!

[tschmidlin]

Great stuff Phil!

[euge]

Great looking sausages there phil! I'm still waiting to pull the trigger on a stuffer... But then it'll be Boudin and Bratwurst. And Polish...

And it's lunchtime here.

[phillamb168]

Boudin noir or boudin blanc? I think my absolute fav is boudin blanc with morilles. You gotta have a high strength stuffer to deal with emulsified sausage though, and don't forget to chill yer meat.

[punatic]

don't forget to chill yer meat.

Watch it!

[Joe Sr.]

The final result. Kosher dogs!

There's a Chicago dog!  No ketchup. Well done.

I'm ashamed to admit the wife and kids don't abide the rule. Who puts ketchup on a hotdog?

[bluesman]

There's a Chicago dog!  No ketchup. Well done.

I'm ashamed to admit the wife and kids don't abide the rule. Who puts ketchup on a hotdog?

Ohhh...I love me some ketchup on a dog. Phillies franks at Citizens Bank Park always have ketchup.

btw...it has to be Heinz. It's a Philly vs. Chicago type deal.

[bluesman]

don't forget to chill yer meat.

Watch it!

Reminds me...

How can you any pudding...if you don't eat your meat.

http://www.youtube.com/watch?v=n5diMImYIIA

[punatic]

STAND STILL WADDY!
 
Do you prefer your Pink Floyd hydrated or dehydrated?

[phillamb168]

The final result. Kosher dogs!

There's a Chicago dog!  No ketchup. Well done.

I'm ashamed to admit the wife and kids don't abide the rule. Who puts ketchup on a hotdog?

Sadly I have been known to fall short on occasion. My wife won't eat hot dogs without ketchup.

@Bluesman wtf is that, a potato roll hot dog bun? I don't know how they do things in this "Philadelphia" you talk about, but where I claim to be from, the only thing in a hot dog bun should be poppy seeds.