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Iso
by AustinC. 05/21/24 05:01 PM
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127 registered members (mossyback, BD, jake44, JohnG, Bustinbeards, eclipse829, sawdust, Turkey, gwstang, duxlayer, roosterbob, bama7x57, AL18, 11020, RareBreed, Rickster, bamaeyedoc, jprice, TDog93, Scdoghunter667, capehorn24, Gary Harris, BamaGuitarDude, Shane99, 700ltr308, akbejeepin, AU coonhunter, outdoorguy88, bambam32, JB357, rutwad, Solothurn, BAR1225, russellb, techtony, canichols424, AJones, Floorman1, XVIII, NFHunter, jwalker77, Sully, jawbone, Bulls eye, Bushmaster, scrubbuck, SouthBamaSlayer, thayerp81, bodock, CrappieMan, roll_tide_hunts, woodduck, fillmore, klay, janiemae, turkey247, bass1090, Geeb, brett.smith, Jdkprp70, jwyatt, BamaFan64, Skullworks, need2hunt, wk2hnt, YellaLineHunter, Hunter454, CatHeadBiscuit, jlbuc10, dirtwrk, Davyalabama, twaldrop4, Joe4majors, AustinC, Gunpowder, Buck1976, Chaser357, Whild_Bill, DGAMBLER, NotsoBright, Pwyse, BayedUp, walt4dun, TEM, dave260rem!, Ron A., deadeye48, HollerHunter, dustymac, MarksOutdoors, Tree Hanger, JRF, stuball, Jmfire722, clayk, GHTiger10, UA Hunter, Hammertime7v2, 7PTSPREAD, 2 ducks, Exhoosier, Fullthrottle, Tall Dog, sj22, cchoque93, NWFJ, CNC, WhoMe, SEWoodsWhitetail, Coosa1, Bronco 74, ALDawg, desertdog, turfarmer, 13 invisible),
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Key:
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Gumbo
#4101128
03/14/24 05:18 PM
03/14/24 05:18 PM
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Joined: Aug 2013
Posts: 9,759
BPI
OP
14 point
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OP
14 point
Joined: Aug 2013
Posts: 9,759
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I'm going to post up when I figure it out
Last edited by BPI; 03/14/24 05:19 PM.
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Re: Gumbo
[Re: BPI]
#4101145
03/14/24 05:40 PM
03/14/24 05:40 PM
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Joined: Feb 2014
Posts: 4,167
miss'ippi state
donia
10 point
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10 point
Joined: Feb 2014
Posts: 4,167
miss'ippi state
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I think you know, it’s all about the roux. Pay attention and do it right, no shortcuts….it’s the backbone of the whole process. The rest is just enjoying the cook and the process….well, besides the forearm workout sweating the holy trinity in. Build the layers of flavor at each step in the process. I brown my meat (duck) in the rendered bacon drippings, before adding flour to start the roux…layers of flavor. It takes me about 3hrs +/- from start to finish.
Last edited by donia; 03/14/24 05:47 PM.
experience is a freakin' awesome teacher....
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Re: Gumbo
[Re: BPI]
#4101152
03/14/24 05:50 PM
03/14/24 05:50 PM
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Joined: Feb 2014
Posts: 4,167
miss'ippi state
donia
10 point
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10 point
Joined: Feb 2014
Posts: 4,167
miss'ippi state
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Gotcha. That part I’m not adept at, either.
experience is a freakin' awesome teacher....
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Re: Gumbo
[Re: BPI]
#4101162
03/14/24 06:07 PM
03/14/24 06:07 PM
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Joined: Aug 2013
Posts: 9,759
BPI
OP
14 point
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OP
14 point
Joined: Aug 2013
Posts: 9,759
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I'll get it soon
Last edited by BPI; 03/14/24 06:07 PM.
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Re: Gumbo
[Re: BPI]
#4101172
03/14/24 06:37 PM
03/14/24 06:37 PM
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Joined: Feb 2014
Posts: 5,198
Your Lock-on
Whild_Bill
Crawfishing Asshat
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Crawfishing Asshat
Joined: Feb 2014
Posts: 5,198
Your Lock-on
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So far this is the worst entry in the history of this forum. Let’s hope the gumbo is better than this dumpster fire we have going so far
We Just Know What Works For Us
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Re: Gumbo
[Re: BPI]
#4101187
03/14/24 07:14 PM
03/14/24 07:14 PM
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Joined: Aug 2013
Posts: 9,759
BPI
OP
14 point
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OP
14 point
Joined: Aug 2013
Posts: 9,759
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Re: Gumbo
[Re: BPI]
#4101189
03/14/24 07:15 PM
03/14/24 07:15 PM
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Joined: Aug 2013
Posts: 9,759
BPI
OP
14 point
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OP
14 point
Joined: Aug 2013
Posts: 9,759
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The first entry is a seafood gumbo and the second one is a a chicken and sausage gumbo.The seafood Gumbo has a little lighter roux. [img] https://flic.kr/p/2pDkwc7[/img]
Last edited by BPI; 03/14/24 07:18 PM.
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Re: Gumbo
[Re: BPI]
#4101203
03/14/24 07:36 PM
03/14/24 07:36 PM
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Joined: Aug 2013
Posts: 9,759
BPI
OP
14 point
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OP
14 point
Joined: Aug 2013
Posts: 9,759
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[img] https://postimg.cc/gallery/GYgM2cD[/img] Some dark roux gumbo from a few months ago , chicken and sausage.
Last edited by BPI; 03/14/24 07:37 PM.
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Re: Gumbo
[Re: donia]
#4101217
03/14/24 07:49 PM
03/14/24 07:49 PM
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Joined: Jan 2017
Posts: 3,622
Mobile, AL
Pwyse
10 point
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10 point
Joined: Jan 2017
Posts: 3,622
Mobile, AL
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I think you know, it’s all about the roux. Pay attention and do it right, no shortcuts….it’s the backbone of the whole process. The rest is just enjoying the cook and the process….well, besides the forearm workout sweating the holy trinity in. Build the layers of flavor at each step in the process. I brown my meat (duck) in the rendered bacon drippings, before adding flour to start the roux…layers of flavor. It takes me about 3hrs +/- from start to finish. I hope you don’t mean 3 hours on the roux brother. If so turn that heat up to medium and keep that wooden spatula going. It won’t scorch if you are sober.
Last edited by Pwyse; 03/14/24 07:49 PM.
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Re: Gumbo
[Re: BPI]
#4101221
03/14/24 08:00 PM
03/14/24 08:00 PM
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Joined: Aug 2013
Posts: 9,759
BPI
OP
14 point
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OP
14 point
Joined: Aug 2013
Posts: 9,759
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Re: Gumbo
[Re: Pwyse]
#4101231
03/14/24 08:08 PM
03/14/24 08:08 PM
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Joined: Aug 2013
Posts: 9,759
BPI
OP
14 point
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OP
14 point
Joined: Aug 2013
Posts: 9,759
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BPI when you use post IMG, choose “hot link for forums” then copy and paste.
The dark roux stuff is more my style. And my grandma would flip out if she saw that sausage in the seafood gumbo. But yeah looks good man. Did the dark roux chicken and sausage post up ?
Last edited by BPI; 03/14/24 08:08 PM.
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Re: Gumbo
[Re: Pwyse]
#4101234
03/14/24 08:14 PM
03/14/24 08:14 PM
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Joined: Feb 2014
Posts: 4,167
miss'ippi state
donia
10 point
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10 point
Joined: Feb 2014
Posts: 4,167
miss'ippi state
|
I think you know, it’s all about the roux. Pay attention and do it right, no shortcuts….it’s the backbone of the whole process. The rest is just enjoying the cook and the process….well, besides the forearm workout sweating the holy trinity in. Build the layers of flavor at each step in the process. I brown my meat (duck) in the rendered bacon drippings, before adding flour to start the roux…layers of flavor. It takes me about 3hrs +/- from start to finish. I hope you don’t mean 3 hours on the roux brother. If so turn that heat up to medium and keep that wooden spatula going. It won’t scorch if you are sober. No, lighting the burners to serving a finished bowl.
experience is a freakin' awesome teacher....
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Re: Gumbo
[Re: donia]
#4101262
03/14/24 08:39 PM
03/14/24 08:39 PM
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Joined: Sep 2012
Posts: 18,230
North AL
AU338MAG
Old Mossy Horns
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Old Mossy Horns
Joined: Sep 2012
Posts: 18,230
North AL
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I think you know, it’s all about the roux. Pay attention and do it right, no shortcuts….it’s the backbone of the whole process. The rest is just enjoying the cook and the process….well, besides the forearm workout sweating the holy trinity in. Build the layers of flavor at each step in the process. I brown my meat (duck) in the rendered bacon drippings, before adding flour to start the roux…layers of flavor. It takes me about 3hrs +/- from start to finish. Making a roux in less than 10 minutes ain't hard.
Dying ain't much of a living boy...Josey Wales
Molon Labe
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