Meatgistics Updates
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Tex_77 Sounds great, I agree. However, this coona$$ believes the best way sausage can be used is to make GUMBO. And Yes, Gumbo does not have tomatoes in it. LOL
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Austin Jonathon I want to see some live fire full on cooking video’s from start to finish. If you don’t know what I mean, ask Patrick. Give us some creative ways to use sausage or brats rather than just slapping them in a bun and eating them. Show us how to cook things on the new pellet grills you are getting, do some live steak cooks on your PK Grill line of products. Bring in some chefs from around the Wichita area to maybe do a cook using your products.
Also, we need COVID to go away so we can have a full on Meetup!
How about maybe a short weekly/monthly bourbon of the week/month video. I’m sure PapaSop can help you out on the selections there.
How about cooking non-standard cuts of beef such as flank, skirt, flap, flatiron, etc. The beef industry is continuously pushing out new names for different cuts of meat, explain those to us, and how they should be cooked.
Tex_77 sounds like you have been thinking about this for awhile.
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Tex_77 Sounds great, I agree. However, this coona$$ believes the best way sausage can be used is to make GUMBO. And Yes, Gumbo does not have tomatoes in it. LOL
Chef a nice dark roux with plenty of okra.
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Tex_77 Yes COVID GO AWAY! We absolutely would have done our meatgistics meatup in 2020, now it is looking like 2022 might be the year, or late 2021. I try to avoid talking to Patrick when possible. He has brought that up before…okay, we can do some stuff like that. We did try it before and it didn’t have much of an audience but we also were at about 4,000 users or so when we tried it. I like the idea of the cooking of nonstandard cuts of meat a lot. We can do that for sure! Don’t think I can do the bourbon but I highly suggest someone here start a post on that! What we could do would be plan one out, then have a bourbon or beer that we all drink and then talk about…sort of like an awesome book club?
Gumbo is always good!
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I would start fresh each time as to not risk contamination from the older product. Roll the left over meat into a small log, cook, and eat.
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I just used up the last of my smoked sausage a couple weeks ago in a Gumbo and I hate okra so I don’t put that in mine when I make it. As far as the roux goes, it really depends on which part of the state you grew up in as to what you prefer. For me it just depends on how patient I’m feeling when I am cooking but usually I go a little darker than caramel.
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I just used up the last of my smoked sausage a couple weeks ago in a Gumbo and I hate okra so I don’t put that in mine when I make it. As far as the roux goes, it really depends on which part of the state you grew up in as to what you prefer. For me it just depends on how patient I’m feeling when I am cooking but usually I go a little darker than caramel.
AdamCA What I have found to be the best way and most reliable (and sometimes less painful from splatter) is to put the oil and flour in a pot in the oven at 350’F. stir about every 15 minutes. can’t burn it and can get as rich or a color as you want every time. then, just add the vegetables.
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YooperDog It’s sad to see how many people confuse a good dark roux with burnt . And then they want to know why it doesn’t taste good.
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YooperDog It’s sad to see how many people confuse a good dark roux with burnt . And then they want to know why it doesn’t taste good.
Chef yes I have learned my lesson there. Burned is burned, I still laugh about learning how to make blackened fish and bbq’d ribs and chicken. Cooking the food longer just didn’t help any.
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Chef yes I have learned my lesson there. Burned is burned, I still laugh about learning how to make blackened fish and bbq’d ribs and chicken. Cooking the food longer just didn’t help any.
YooperDog It’s the people that color fish and chicken with cayenne pepper in order to call it blackened. With my first restaurant, so many people were surprised that blackened didn’t mean unbearably spicy hot.
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YooperDog It’s the people that color fish and chicken with cayenne pepper in order to call it blackened. With my first restaurant, so many people were surprised that blackened didn’t mean unbearably spicy hot.
Chef oh I cooked them until they got black and I had so many layers of burned on BBQ sauce. I will say it was crispy.
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Jonathon
Incredible what you and Austin have done to grow this community.
I’ll second everything Tex_77 just posted for new stuff to do.And then Chef mentioned gumbo… Agree with lkrfletcher on wanting some. Not had any since I was in New Orleans, a long, long time ago.
PapaSop Okay, all this talk has me wanting gumbo as well. Change of plans for the weekend. Gumbo it is. Thank God that it freezes well - I only have two gumbo pots, a 60 quart or my standard 80 quart pot. Leaving now to pick up supplies… Think I’m going for a shrimp, chicken and sausage gumbo.
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Mouth watering, post pics.
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AdamCA What I have found to be the best way and most reliable (and sometimes less painful from splatter) is to put the oil and flour in a pot in the oven at 350’F. stir about every 15 minutes. can’t burn it and can get as rich or a color as you want every time. then, just add the vegetables.
Chef I appreciate the tip
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