I found pictures of kebabs hanging from an iron rod down inside the chimney. Seemed similar to a Kent Rollins 55 gal drum rib smoker barrel but smaller. Another similar picture of the kebab set up leaning against the inner wall in a larger stacked brick wall version. A 3rd picture purported to this being an Asian design in background with bread being stuck to the inner wall to cook. I love digging into this stuff! (Damn you @Bushman5 ! A pox of warts on your Canadian buttocks! )
Left over tandoori chicken thighs, pulled / shredded. Corn tortillas , cast iron tortilla warmer. Sour cream, Tex Max cheese, cilantro. ten down the hatch. Can't stand tortillas now
A few weeks ago I made my first legit roux and I chickened out with the color development, I didn't get it brown enough in fear it would burn. Tonight was the rematch. "Man vs Roux II" I used Isaac Toups (chef and author of "Chasing the Gator: the New Cajun Cooking" I'm really enjoying the book. It's full of stories of his upbringing and the food culture in Cajun country. Cooking vessel: Dutch oven. Roux: 1/2 cup four, 1/2 cup grape seed oil. Stirred until it was the color of milk chocolate, then threw in- Trinity: Bell pepper, onion, 3 ribs celery- diced. 10 cloves of garlic minced. Beer to deglaze Browned chicken thighs (seasoned) in oven for 20 mins and then added it to the Dutch oven alone with 4 bay leaves (roux development: blonde, peanut butter, then milk chocolate ) Simmered for 1.5 hours, was supposed to be 3 hours but we got hungry. Taste tested a few times and seasoned it with a Cajun spice blend. Final product:
Beef & Bean filling, with a south Asian / middle eastern influence - tandoori spice mix - cumin - coriander - chili powder - cayenne - smoked paprika - garlic cloves , lots - black pepper - Himalayan pink salt - diced onions - diced bell peppers sautéed the onions/garlic/bell peppers , set aside . Brown your ground beef, add the all the spices, be generous n everything except the salt. Add back the onions/garlic/peppers, plus a can of kidney beans (liquid too) (any beans really) mix and simmer, stirring/flipping occasionally to fully meld the flavours. Simmer down until thiccc like Kim K's plastic butt. versatile - can be tortilla / taco filling, made into chili with a few extra ingredients and stock, or as burrito filling more to come , off to the grocery store
Lol you folks here help inspired me! Actually it started when we made that trade a while back. It started me looking at kitchen knives you guys have been making me hungry for a long time, I really love seeing all the photos and the descriptions i love the fusion of flavors. Looks very hearty and yummy, perfect for a cold day! Meat and beans, gotta love it.
Free range farm eggs over easy with salt, pepper, cayenne and fresh cilantro, with pan toasted potato buns
I’m doing another turkey for Christmas dinner, please wish me luck fellas. The past Thanksgiving I made my wet first turkey for immediate family, but this time- It will be for more people including my sisters in-laws.
got faith in you Dave. . I cook chuckwagon food, it’s ugly but it taste good. You guys are like gourmet chefs. You got plating skillz!
Thank you brother! You and the rest of the fellas here, posting meals almost on a daily basis helped motivate me. I would rather eat a meal from a Chuck wagon than a laboratory like kitchen, any day . Home cooked meals and better yet, camp meals are the best! Backpacking food… it’s a little rough lol speaking of chick wagons, I actually have a Chuck box! I’d love to make a wooden one, REI had a cut sheet to make one. My gf likes to take photos so she’s the one that sets them up. I like dumping everything into a big bowl and mix it up! i really enjoy looking at your photos, it looks like you have a good time cooking. I like the before shot with all the ingredients laid out. All of you guys are great cooks and have lots of cool equipment and knives! I usually have a re-handled Old Hickory Butcher knife in there: I wanted a to add a cheap chefs knife, I wouldn’t mind losing, for precise cuts and I saw this knife, it’s from Senegal I believe… it uses X50CrMoV15 steel, I think Victornox uses that steel for some of their knives. But here’s the kicker, it’s only $7. im with you! That’s where it’s at!
Prime AAA beef striploin roast, trimmed of fat. chunked up , drizzled in EVOO and tossed with fresh ground cumin, coriander, garlic powder, sage, rosemary, thyme, Himalayan salt and black pepper. diced onions, celery and carrots. didn't get outside cooking pics , but seared the meat in my giant 110 year old cast iron pot over my searing roaring hot 65,000 btu propane burner. The aroma was EPIC in the -20 C clear cold night. lots of passerby's were stopping to enjoy the aromas of the stew I have to say the difference in taste using striploin roast versus chuck roast is night and day. Esp with a good high temp sear on the meat cubes. It seems to be a much firmer meat (before cooking) to cut compared to Chuck roast, which I find is quite soft to cut. simmering on the stove inside the giant old pot oh and here's PipSqueakTheHousePanther after his catnip treat. That's 19 lbs of Panther muscle
3000 calorie Brunch bell pepper, onions, garlic, sautéed in EVOO, breakfast sausages grilled in the pan, chopped and added to the veggies. hash browns with cumin, coriander, black pepper, cayenne , with the veggies/sausages added. Scraped and flipped often in the big ol stew pot. Free range eggs over easy with 10 year aged sharp British cheddar tucked inside potato bun
Baked chicken breast and mashed potatoes with creamy chicken gravy (just cream of chicken soup) and carrots.