Unconventional
Well-Known Member
Jambalaya is onda stove. 
An it smellin soooo good
An it smellin soooo good
Stop in for a cup of coffee
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Was looking at a valiant fender, looks close to the barracuda,should have taken a picture so i could compare it. Parts guy is going to send me a photo. May save me a some time redoing one fender at least. I found some holes in the corner,a bit of a complicated piece to fix.
Ddaddy
Just doing what I do
I might have spoken too soon about the leftovers being for lunch. My daughter is back into the last pizza again. Gotta love that teenage metabolism!
Unconventional
Well-Known Member
Jambalaya has got to be the best use for leftovers ever 
dukeboy440
Well-Known Member
Only had Army jambalaya and it suckedJambalaya has got to be the best use for leftovers ever
Ddaddy
Just doing what I do
dukeboy440
Well-Known Member
Yeah. MI is the biggest oxymoron ever. Rarely are those guys ever right. Most of the time, they sit in a conference room with a giant topo map spread across the table... and get medals for it, just ask my brother...Army jambalaya is an oxymoron...like Military Intelligence...
Married my daughter off earlier this year in New Orleans. Son in law cooked up a batch with local ingredients, pretty fricking good, worth another try perhaps...
Army jambalaya is an oxymoron...like Military Intelligence...
Yep, the intel is usually wrong. Sometimes the strong and stellar people in the field can "combat" that, but not always..
Good Evening All!
If you find yourselves in New Orleans ever, find this butcher/deli/dinner restaurant, NO disappointments. This is where my brother in law got the meat for the Jambalaya.
Cochon Butcher, New Orleans
Cochon Butcher, New Orleans
Unconventional
Well-Known Member
Sooo simple to make an soooo good. This batch has blackened pork chops and smoked sausage, 2 BBQ leftovers worth. I always use brown rice and since it takes more fluid than white rice I use beer for about 1/5 of the liquid. I've made it with Tri Tip, Chicken, Hot Links, Linguicia, Pork, whatever is leftover from the pit
Sooo simple to make an soooo good. This batch has blackened pork chops and smoked sausage, 2 BBQ leftovers worth. I always use brown rice and since it takes more fluid than white rice I use beer for about 1/5 of the liquid. I've made it with Tri Tip, Chicken, Hot Links, Linguicia, Pork, whatever is leftover from the pit
Well that sounds awesome!
Unconventional
Well-Known Member
Major logistical error. Not enough Shiner Bock on hand. 
I honestly don't know what meats he bought, but it came from this list:
HOUSE MADE MEATS + SAUSAGES
ANDOUILLE, 9/LB
SMOKED COUNTRY SAUSAGE, 9/LB
SMOKED DEER SAUSAGE, 9/LB
BOUDIN, 7.50/LB
FRESH SAUSAGE, 7.50/LB
TASSO, 9/LB
BUTCHER BACON, 16/LB
KUROBUTA BACON, 16/LB
PANCETTA, 12/LB
BUCKBOARD BACON, 12/LB
PASTRAMI, 12/LB
DUCK PASTRAMI, 22/LB
DUCK CONFIT, 9 EACH
SMOKED TURKEY, 18/LB
SHOULDER HAM, 10/LB
BOLOGNA, 8/LB
MORTADELLA, 10/LB
SALAMI COTTO, 10/LB
BEEF JERKY, 28/LB
DUCK JERKY, 32/LB
COUNTRY TERRINE, 12/LB
HEAD CHEESE, 10/LB
PORK RILLON, 20/LB
HOUSE CURED SALAMI
SOPRESSATA, 7/¼LB
SPICY FENNEL, 7/¼LB
GENOA, 7/¼LB
COPPA, 17/LB
CAPICOLA, 10/LB
HOUSE MADE MEATS + SAUSAGES
ANDOUILLE, 9/LB
SMOKED COUNTRY SAUSAGE, 9/LB
SMOKED DEER SAUSAGE, 9/LB
BOUDIN, 7.50/LB
FRESH SAUSAGE, 7.50/LB
TASSO, 9/LB
BUTCHER BACON, 16/LB
KUROBUTA BACON, 16/LB
PANCETTA, 12/LB
BUCKBOARD BACON, 12/LB
PASTRAMI, 12/LB
DUCK PASTRAMI, 22/LB
DUCK CONFIT, 9 EACH
SMOKED TURKEY, 18/LB
SHOULDER HAM, 10/LB
BOLOGNA, 8/LB
MORTADELLA, 10/LB
SALAMI COTTO, 10/LB
BEEF JERKY, 28/LB
DUCK JERKY, 32/LB
COUNTRY TERRINE, 12/LB
HEAD CHEESE, 10/LB
PORK RILLON, 20/LB
HOUSE CURED SALAMI
SOPRESSATA, 7/¼LB
SPICY FENNEL, 7/¼LB
GENOA, 7/¼LB
COPPA, 17/LB
CAPICOLA, 10/LB
Ddaddy
Just doing what I do
Army jambalaya is just almost-expired leftovers stew...with rice and tobasco
The veggies are gray and the meat is almost green.
The veggies are gray and the meat is almost green.
Unconventional
Well-Known Member
Army jambalaya is just almost-expired leftovers stew...with rice and tobasco
The veggies are gray and the meat is almost green.
I don't let my makins go quite that long
Army jambalaya is just almost-expired leftovers stew...with rice and tobasco
The veggies are gray and the meat is almost green.
Thanks for enduring that, sounds like an MRE
Unconventional
Well-Known Member
I do know a steak house owner that hangs his beef until you can scrape the black off if it with your finger nail. Best steaks I know of he does.
Ddaddy
Just doing what I do
I would be willing to bet that there was at least andouille and boudin in there. Probably some ham and country sausage too.
Damn, I had some great jambalaya when I visited New Orleans in the past. So flavorful and spicy that if a mosquito sucked your blood after eating it...he would burst into flames as he was flying away!
Unconventional
Well-Known Member
Later Gaters. It's rested/melded long enough. Time to overindulge
I'm out too, it's a school night HA! Good night all!
Morning all you seconds!
Took ownership of my 64 back yesterday, the son is wanting to sell the Avalanche Good morning all, time to rise and shine..
Good morning all, time to rise and shine..
A classic back to a classic!
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