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The Bayou Gardener Family

Boudin

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Boudin last won the day on January 7

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About Boudin

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    Dirt Dabber

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    Livingston Parish, La.

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  1. You don't look like you need any pointers, that looks awesome. I always used sliced meat, but I may have to get me one of them caulk guns. By the way, the Hi Mountain Hickory flavor jerky kit is really delicious if you want to experiment with different flavors. On a related note... I have a mad scientist project going on at the house. We had a big chunk of ham leftover in the fridge, and being just post holidays we are kinda "hammed out" so I took it and sliced up thin. Made a marinade of mustard, steak sauce and sriracha, gave it a 24 hour soak. Now it's in the dehydrator becoming ham jerky. This may be an utter disaster, but I kinda have a feeling it's going to be good. I'll post the results.
  2. I've had good luck with Viva Italia. They are determinate, but a fruit making machine.
  3. I've got some spring beet seedlings going under the lights. Contemplating starting my tomato seeds. That's always a crap shoot because I never know when it's going to be dry enough to get out and till up my garden. Last year it was so wet, I had to pot up my seedlings twice before I could finally get them planted. I'm still pulling some turnips and mustard greens. It's been so mild, the greens are tender and frost damage free. They are just as pretty as they were at the beginning. Only bad thing is working in ankle deep mud to harvest them.
  4. Man that looks good. And LOW CARB TOO!!
  5. I have similar experience with Brandywine. I have grown them a couple times. Super delicious tomato, one of the best I've ever tried, but they are a tad fragile. But, I do live in South La. so our heat and bugs are on the extreme side.
  6. Boudin

    Lsu

    Well, I'm at work after staying up til 1:00 and indulging in a little bit too much bourbon, but hey this doesn't happen often so I can play hurt for a day. I'm super proud of LSU. To run through Texas, Auburn, Florida, Alabama, Georgia, Oklahoma and Clemson without a loss is about as impressive as it gets. What a great performance against a really good Clemson team. I have to say, I had my doubts when they hired O but I'm here today to say I was wrong, and I'm glad I was. Geaux Tigers
  7. I got one picking off mine before they bit the dust. Trying some different varieties this year hoping to find something they like a little less. I'll post up any successes (or most likely) failures... lol
  8. I know you guys are probably tired of the inferno pics, but here's one last one. Cut up a deer tenderloin in chunks and did them for a minute a side. Underneath them I had a pan sauce going with a chunk of butter, some red wine, garlic, rosemary, mushrooms and some tomato slices. After searing the tenderloin, I dropped them in the sauce and slid them back under the broiler for another minute to finish.
  9. Tha's my favorite kind of gravy, what my mawmaw would call "light" gravy. Just the juices and cooked down veggies from the pot without a lot of thickeners. Looks awesome.
  10. And we're off! I'll post progress as we go.
  11. Yea, I'm super proud of this one. I can't tell you how many hours I have sat in a tree thinking about this deer, but it's hundreds. I told myself I wasn't going to mount any more deer because it's gotten so expensive, but I just couldn't help myself on this guy. Thankfully, my wife is understanding of these things... lol
  12. Was blessed this weekend with an opportunity to take a really beautiful buck. Where I hunt, deer like this are few and far between. I've got a few trail cam pics of him over the last couple years, but he was like a ghost. He would only show up at night, and only during the rut. I was lucky enough to be in the right place at the right time on Saturday when a big group of does caught his attention and drug him out of his bed during daylight hours. He was rutted down so bad, you could see his backbone and ribs. I bet he was 30 or 40 lbs lighter than he was in that trail cam pic from earlier this year. (insert joke about chasing women being bad for you here... lol)
  13. Did another cook on this thing over the weekend. A ribeye for me, and a chunk of Halibut for the wife. I'm in love with this thing. Next item up for testing is shrimp. I love broiled shrimp about as much as anything so I'm anxious to see how they will turn out. I also have a deer tenderloin marinating in the fridge which in all likelihood will get the inferno treatment as well.
  14. I'm absolutely addicted to the steaks at Ruth's Chris, but alas my budget only allows a visit or two a year. For those of you who haven't been there, they cook their steaks in a broiler that gets to something ridiculous like 1700 degrees. To me it's the perfect piece of meat. Just the right amount of char and crispy edges on the outside, while staying juicy and tender and perfectly cooked on the inside. There are a few companies making a home version of this type of broiler now and I must have been good because I found one under the tree on Christmas morning. This is a Northfire Inferno, and it gets to like 1400 or 1500 degrees. I picked up some 20 day dry aged ribeyes from Rouses for New Year's eve and WOW ... it surpassed all my expectations. If you are a steak lover ( and cooking gadget freak like me) I'd highly suggest adding one of these to your arsenal. 2 minutes a side for medium, 1 minute a side for medium rare. Pro tip.... Throw a chunk of butter in that drip pan, then pour back over over your cooked steaks....
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