Jump to content
The Bayou Gardener Family

Rajun Gardener

  • Content Count

  • Joined

  • Last visited

  • Days Won


Rajun Gardener last won the day on December 1

Rajun Gardener had the most liked content!

Community Reputation

128 Excellent

About Rajun Gardener

  • Rank
    Dirt Dabber
  • Birthday 07/02/1965

Personal Information

  • Location
    Lafayette La

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. DANG, the Saints lost but I'm still a winner for 2 reasons. Saints are still going to the playoffs and I just sampled 2 ribs, I think the ribs win over the game. After only an hour of smoke And finally after resting for 15 minutes, these were cooked without wrapping and spritzed with a new concoction I made to get a dark bark. I know it doesn't look like there's meat on those bones but it's so rich that you won't want a 3rd one and a delicacy for $10.
  2. Target has canning jars on sale, free shipping or pick up. Quart=5.74 https://www.target.com/p/kerr-32oz-12pk-pint-jars-wide-mouth/-/A-54017509 Pint jars=6.99 https://www.target.com/p/ball-16oz-12pk-glass-regular-mouth-mason-jar-with-lid-and-band/-/A-12794405 1/2 pints are 7.19 https://www.target.com/p/ball-set-of-12-half-pint-8-oz-quilted-mason-jar/-/A-13562672
  3. I get all my potting soils from here, take a look for all gardening/greenhouse items too.
  4. Sounds good Chip!! It's been a while since I had BB dumplings.
  5. Shop Amazon, they have Lightning deals and Pre Cyber Mondays sales going on. https://amzn.to/2DxPXMK
  6. I had to make a store run on Turkey day and scored a 2 rib roast for $24, last night I tried a different method of cooking it and it worked. I want to try this in the Pitboss 5 smoker, I think it should get hot enough to crust up the outside. EVOO for a binder and Montreal Steak seasoning I popped it in a 500F oven for 10 minutes Lowered it to 300 for 30 minutes Then dropped the temp to 200 till the IT was 129 I let it rest 20 minutes then popped it back into a 500 oven for 8 minutes to crust up. I let it rest 10 minutes and sliced it up. It was tender and juicy but red as can be, I had to cook a slice more for someone but it only took 30 seconds on a medium heated pan to turn it brown. You can see part of it at the bottom on the board Served with leftovers!!
  7. Amazon has Lightning deals and a pre Cyber Monday sale going on, here's a few things I found but it's everything you can think of from insta pots, sous vid to gardening. This works in fireplaces too! HomeRight Electro-Torch C900085 Fire Starter, Charcoal Starter and Lighter, BBQ Smoker, Grill Starter, Chemical Free Heated Air with Built-In Blower 37% off https://amzn.to/2OXwAlx All of the nitrile gloves are marked down https://amzn.to/2r2JJ4O Here's all of the marked down items, also click on Lightning deals at the top https://amzn.to/2DxPXMK
  8. NOPE, grown from seed. You need some? I want you to research Aleppo Peppers, they are fantastic used like cayenne pepper. Spicy but not too much, maybe about the same. I only grew one plant this year and do have seeds if you want to try them. https://www.savoryspiceshop.com/aleppo-pepper
  9. I made clam chowder, but it morphed into more of a bisque, sort of.... I started with all the usual suspects, diced onion, celery, carrot and had to throw my Cajun influence in it with the Tasso I made last weekend. I used 3 of the small cans of diced clams and saved the juice for broth. What's not in this pic is the 51-70 peeled shrimp and seasoning. Olive oil in the pot and dumped it all in to get soft, the tasso is already cooked so it's all flavor at this point. Cook it till soft then dump in potatoes. After a few minutes of cooking add 3 TBS of flour to make a roux/thickener. Cook to combine then add the clam juice. simmer for 10 minutes, add the shrimp then the heavy cream. Simmer for 10 minutes then add the clams. After 5 minutes add 1/2 tsp of Old Bay seasoning. Simmer for 5 more minutes, taste and adjust, I had to add a tsp of Tony's. Let that pot sit for 10 minutes to meld and thicken, THEN make a plate topped with green onions, Aleppo pepper flakes from the garden and fresh french bread, I just used the top and bottom to get that crispy crunch to dip in this masterpiece. It makes an awesome dip too!! I could fill up a bread bowl and be fat and happy ready for a nap! Wanna bite? Happy eating everyone!
  10. Containers are good but you have to keep them fertilized, I get so much rain here I fertilize 3 times and sometimes it needs more from being washed out. This is 3 ghost pepper plants in a cattle bucket and it had 3 flushes of peppers like this.
  11. I made a small batch of tasso and it came out fantastic. Ingredients: 1 pork butt sliced into 1" x 2" strips andouille seasoning, I used Targil's from Opelousas, it's perfectly spicy and the prices are cheap with reasonable shipping. It's not listed on the website so you have to call to get it. While you're ordering make sure to get all the other spice blends they offer. I'll leave a link below. For the cure: 1 cup of brown sugar 1/2 cup of salt 1/2 cup of white sugar 1 tsp of cure #1, prague powder #1 1 gallon of water Directions: mix cure and add meat to a bowl or bag, make sure meat is covered and let sit in the fridge for 2 days. After 2 days of brining, rinse meat to remove brine and pat dry with paper towels. Season meat heavy with the andouille seasoning and marinate for 2 days in the fridge. After 2 days remove and spread meat on a cooling rack to let the juices drip and dry for 2 hours, it's cured and won't spoil Hang in smoker and let air dry for an hour then start smoking Smoke the meat for 4 hours at 150 then bump the temp up to 200 for another 2 hours or till the meat gets to 165 Remove and let cool to room temperature Vacuum package and freeze till needed. Here's a short video of the process, sorry about the lighting. https://www.youtube.com/watch?v=iXZ3Ntium0s&feature=youtu.be https://targil.com/t/seasoning-blends
  12. Looks good Chip but I don't think people would want to be around me if I ate that combo!!!
  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue. This is our Privacy Policy and Terms of Use.