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  #41  
Old 01-28-2015, 07:40 PM
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Originally Posted by PaulMyers View Post
Sure sounds like a good candidate to me!
How about he can be judge if he cooks up some of them ribs!
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  #42  
Old 01-28-2015, 07:41 PM
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Originally Posted by mriguy View Post
How about he can be judge if he cooks up some of them ribs!
I like this idea!
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  #43  
Old 01-28-2015, 07:44 PM
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Mmmm...riibbzzz
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  #44  
Old 01-28-2015, 08:05 PM
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Originally Posted by saute86 View Post
Depending on where and when I can judge it for yall. I have 26 years experience as a chef. I have a culinary degree from New England Culinary Institute. I have worked for Hyatt Regency in New Orleans, Harrah's in Lake Charles, and Lauberge. I have won the Wild Game Gumbo professional division at Mardi Gras Gumbo cook off in Lake Charles. I also won the BBQ cook off at Contraband days in ribs 2 years in a row and wild game and seafood divisions one year on the Harrah's team. I am from the Welsh Lake Arthur area so I am a local boy. I have cooked more gumbos in 90 gallon pots in a year than most of yall will ever cook in a life time....lol. If yall want a non bias judge that knows gumbo let me know.

Damn Saute! I think you should enter your own gumbo, then judge!
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  #45  
Old 01-28-2015, 08:50 PM
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My competition days are over. I have no problem cooking some ribs. Hey just make sure this doesn't happen during the white perch spawn unless forecast for rain. I can make gumbo in an hour after making the rouix and you would swear it was cooked yesterday. It is an old French technique I learned from French master chef Fernando Oca he was Brennan's chef that opened Commander's Palace back in the old days. The rouix takes hours to make and is usually made in advance.
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  #46  
Old 01-28-2015, 09:51 PM
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Originally Posted by saute86 View Post
My competition days are over. I have no problem cooking some ribs. Hey just make sure this doesn't happen during the white perch spawn unless forecast for rain. I can make gumbo in an hour after making the rouix and you would swear it was cooked yesterday. It is an old French technique I learned from French master chef Fernando Oca he was Brennan's chef that opened Commander's Palace back in the old days. The rouix takes hours to make and is usually made in advance.
Whoa! You can't be saying that without sharing! I love to spend an entire afternoon cooking gumbo, watching the ball games and drinking, but if you have some secret shortcuts that don't hinder the flavor I'd love to know!
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  #47  
Old 01-29-2015, 07:54 AM
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Pretty sure those type of cooking secrets are to be sold...not told?
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  #48  
Old 01-29-2015, 10:35 AM
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Crab

I would think Most Cajun guys could BEAT a "Texan" in a Gumbo cooking contest with a 2 yr old JAR Roux in a straight up contest. IE .. Everyone cook same ingredients.

I'll be your "HUCKLEBERRY" if I'm not working.
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  #49  
Old 01-29-2015, 11:48 AM
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Come get some. I just wanna hang, cook, drank, and talk smack. Idc about any of the rest of it.
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  #50  
Old 01-29-2015, 02:04 PM
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Quote:
Originally Posted by mr crab View Post
Come get some. I just wanna hang, cook, drank, and talk smack. Idc about any of the rest of it.

We can't even get someone to set a date and place, you actually think anyone will be there? I'd set it up but I ain't going through all the work of convincing a venue and coordinating so just you and me can drink together. I'll just go meet you on your end and we can do that without all the headache!




Sent
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  #51  
Old 01-29-2015, 02:06 PM
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^^^Sounds good. I can make the ole lady cook. She'll win first place and we can go fishing...
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  #52  
Old 01-29-2015, 06:09 PM
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I'm in as long as it's not the last weekend in April. Hauling my pots to Quincy Fla for 4 days to do a gumbo, some red beans Boudin balls and boil a few sacks for 100 - 150 folks.
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  #53  
Old 01-29-2015, 06:12 PM
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BTW that's the smoking meat forums gathering In case any of you are interested in going. cajun food Fri and a bunch of smokers going Sat. breakfast served Fri , Sat and sun.
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  #54  
Old 01-29-2015, 08:44 PM
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Quote:
Originally Posted by Norbear View Post
He may not like to eat gumbo but I bet he would place in this here cookoff. That man, and his woman, can cook some good turd makin food

Wouldn't know... I always cook for him. They never cook for me.


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  #55  
Old 01-30-2015, 09:25 AM
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Any body have a spot yet?
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  #56  
Old 01-30-2015, 09:26 AM
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Spicers works for me
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  #57  
Old 01-31-2015, 09:17 AM
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The spot is here today competing against 58 teams with over 70 gumbos today. Nothing like the smell of roux in the morning. ImageUploadedByTapatalk1422713789.750081.jpg


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  #58  
Old 01-31-2015, 09:23 AM
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Can't cook a good roux in an aluminum pot? C'mon bruh
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  #59  
Old 01-31-2015, 09:23 AM
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Black iron...ftw
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  #60  
Old 01-31-2015, 10:00 AM
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You can cook your roux ahead of time here. Just cooking the gumbo in the stock pot


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