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General Discussion (Everything Else) Discuss anything that doesn't belong in any other forums here. |
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#61
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#62
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Erath south of Lafayette
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#63
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Bout to drop the goods in 20lbs of deboned skinned and trimmed chicken 10# of fresh pork green onion sausage and 1lb of smoked sausage for taste ImageUploadedByTapatalk1422722988.050151.jpg
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#64
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I'm Still ready. Yall still scared?
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#65
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Guess so
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#66
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Imma be defending my crystal beach gumbo crown sat before mother's day. Crab fest. It's a hoot. Y'all come by. http://texascrabfestival.org/
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#67
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Going to quincy fla. to cook chicken an sausage and okra gumbo for 100 this weekend. Cooking red beans and rice w/ some good home made andoullie for 100 . regular potato salad for 50 .Crawfish potato salad for 50 and boil 2 sacks,
Talk about making a roux!!! |
#68
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My goodness. That sounds like work
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#69
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Crawfish potato salad? Just boil the taters in seasoned water? Or are you actually putting tail meat in the tater salad?
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#70
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Do it every year for the smoking meat forums gathering on fri. We will have 6 250 gal rf smokers fired up sat for the big meal. While they are smoking i will be frying some boudin balls and onion rings for snacks.
All members are invited and there is no charge. we have a bucket for donations and usually get pretty close to covering food cost. Usually some one brings a couple sacks of oysters and 50 lb shrimp. Going to boil some oysters this year and turn them folks onto some fried baby backs. |
#71
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Hold on.......boiled oysters?
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#72
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Boil taters n eggs in crawfish boil make your normal tater salad and then dice up tails and mix in
Put a couple dozen oysters in sack and put in hot water after you pull out the crawfish. when the oysters start to open pull them out |
#73
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Hunting season bout to start. I guess y'all still scared?
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#74
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It'd be a dam shame to let a pilgrim show y'all how to bang them pots
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#75
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All that talk...now y'all scared
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#76
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#77
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Back on topic tho. I think errbody agreed that laffy kinda made sense as far as locale. Somebody with a big yard wanna play host?
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#78
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Had em for the first time this weekend. I'm for sure cooking these soon.
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#79
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I get we m all cut and singled out, then let em soak in a big bowl with Louisiana Hot sauce for a Lil bit. Then i pour floor right into that bowl, mix it around with my hand till the flour dries up the hot sauce, and throw em n the grease. Easy. Just fry em a Lil longer after they float.
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#80
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If you brine them overnight using a 1/4 cup salt diluted into a 1/2 gallon of water they come out much more tender. |
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