As we enter the Long Weekend of Labor Day, we, as Americans are celebrating nearly 150 years of The American Workers. We have built the strongest workforce of our globe, and we have much to be proud of.

Now, while I’m tempted to celebrate the end of the Hot Days of Summer, (especially here in Texas) It is the drive of American workers that has made our country GREAT.

A special thanks to all of our military that made this possible. A tribute to our Law Enforcement that protects us. There is a reason that the world did see America as the Land of Opportunity. May this continue as long as the great people of America value just how special this is.

God Bless America!

Well, today was Boudin day. Made 30 pounds of regular Boudin, and 25 pounds of spicy today.

Used Dr_Pain 's recipe for the Boudin, and added serrano peppers for the spicy.

Both came out GREAT
Thanks, Dr_Pain

This is becoming populated with some great recipes. Maybe if we get enough we could put out a Meatgistics cookbook. Like one of those plastic binders books that many groups and churches have. Profits could even go to some charity.

I bet the gals and guys would post for a worthy effort. There are so many great cooks in Meatgistics.

And, it would be one way we could preserve many family recipes for the future - we don’t want them loss for ever.

So guys, what do you think???

Okay, I’m about the most do it yourself guy that you can get. I sent in my knifes to Jonathon to sharpen. I have no words to describe this. I didn’t send a hobby, I sent my livelihood. Several of the knifes I paid $300. for.

Each one was better than factory sharpening. It is such a joy to cut with a properly sharpened knife. I was able to slice chicken breast so thin that I could see through it.

Treat yourself. Treat your wife or husband, your mother or father, or just anyone who you care for that uses knifes. Mother’s Day and Father’s Day is coming up. I did a fair amount of prep work today, and sharp knifes cut my prep time by about a good 2/3rds.

Jonathon , You did a great job and I thank you for taking good care of my knifes.

Per a request, Here’s my recipe for about the last 45 years.

60 lbs ground pork, Butt
2 cups Sambuca
1 cup anise seed, ground
1 cup fennel seed, ground
1 cup granulated garlic
1 1/2 cups Kosher salt
1/8 tsp Sodium Nitrite, I dissolve in the water for better mixing
1/2 cup ground black pepper
6 cups ice water
1/4 cup oregano
1 Tbs allspice
1 Cup ground coriander
For sweet (mild) sausage: I do grind the seeds and add everything to water prior to mixing with the meat.

For Hot/Spicy Italian sausage, I add about 1/4 cup of crushed red pepper flakes and about 1/4 cup of Smoked Pimenton Picante Hot Paprika by El Angel. It seems to be a consistent heat level.

Not sure if the Nitrite is really necessary, but in much earlier days, small Italian markets went to the safe side.

Well guys, another years has past. For many, it’s good reddens 2021. For others, hopeful for 2022. Regardless, let’s cherish the good we are blessed with.

Happy New Years Walton’s Community. May this year bring us health, happiness, and good fortune to all. God Bless America and every member of this group.

Did a bit of New Orleans last night. Muffuletta.

I see that there are a few people asking about Dr_Pain.

He has had surgery and the great news is that there is no cancer.

He is having difficulty post operation and at this time, prayers are welcomed. He did go home but had to go back in the hospital because of complications.

The last operation required the installation of a ileostomy bag.

Please join me in praying for him, his family, and medical team for him to recover from this and comfort him and his family during this most difficult time. I will be most honored to pass on messages to him.

I so look forward to his post in the future.

Merry Christmas to all. May we all receive in our hearts the greatest gift given to mankind.

“Praise the Lord, all nations! Extol him, all peoples! For great is his steadfast love toward us, and the faithfulness of the Lord endures forever. Praise the Lord!” – Psalm 117

May you have the gladness of Christmas which is hope;
The spirit of Christmas which is peace;
The heart of Christmas which is love.

Have a safe, peaceful, and enjoyable day with friends and family,
Chef

Happy Thanksgiving Meatgistics community. I have much to be thankful for this year. The list is too long and I have much cooking to do, but one of the things I am thankful for is this Meatgistics community, the members, information, Jonathon and Austin. I have learned much and enjoyed the exchanges of the community. Stay safe and enjoy today.

Hi all. Had a seafood buffet Tuesday and did an ice carving as the center piece. Had fresh smoked salmon, crab legs, shrimp, fried catfish and charbroiled oyster. This gave me the chance to do an ice sculpture which I haven’t done in a few years. A feast for those who like seafood.

Got mine as well. Thanks Waltons.

Made paella today, good friends and good food.

Thanks to my fashion consultant, Jonathon , I now have stepped up from bum to a true food processor. Almost makes me look professional. Can’t wait to grill for a large group just to show this off.

Thanks Jon for such a wonderful gift.

And guys, this apron is the bomb. I can’t believe how fantastic the quality is. I would expect this apron to outlast me and my daughter both (and she can’t touch it till I’m gone). Anyone on the edge of thinking of getting one, don’t hesitate. Good things never last forever.

Jonathon Salt is added to butter in order to increase the shelf life. Industry standard is 1 1/2 teaspoons per pound, although this will vary manufacturer to manufacturer as much as 1 to 3 teaspoons per pound.

That said, most properly written recipes will use unsalted butter, and usually this will call for salt added to the recipe in addition to the unsalted butter. Many consumer and home cooks just add both salted butter as well as salt usually resulting in a salt heavy product. Since the taste for salt is an acquired one, many people just get use to it, although it does shift the flavors and often mask the original balance.

The majority of chefs and industrial kitchens will always want to control the salt content of their food.

For general use after cooking, salted is usually preferred. For example, toast, biscuits, and items that are seasoned at the table typically taste better with salted butter.

My general rule is to use only unsalted butter when cooking and salted at the table.

Well, another year has past and things continue to change with each passing day. Besides waking up each day (which I’m increasingly grateful for with each morning):

This is a time to remember all we are thankful for.
Thanks for all friends and family.
Thank you all who have served our country and those presently serving.
Thank you for all those in law enforcement, fire and emergency personnel.
Thank you for all the fine teacher who are dedicated to teaching and fight against indoctrination.
Thank you to those in government who fight to protect our laws and The Constitution of this great nation.
Thank you Meatgistics Community. It has been amazing just how many true friendships have been made.
And most of all, Thank for the blessings and faithfulness of our Creator, God.

To each and everyone in our Community, Have a safe, happy and Blessed Thanksgiving

Just chatted with Claude. He is doing better. Weak, but better.

He likely will be going home tomorrow. He shill has a long recovery, but it appears his spirits are good.

Please continue prayers for him and his family.

Just got the chance to actually talk with Claude this afternoon. While still tired, he is doing much better. His brother came down from Canada and is taking good care of him, including a much modified diet (for now).

He is in great spirits and, while he road to recovery is going to be long, he is looking forward to returning to a full life, including Meatgistics.

Claude did go through many very difficult moments and has several hurdles to go through in the future.

Several people have asked about an address to send cards and such and he can be reached at:

Claude Tremblay
114 Rio Ridge
Lafayette, LA 70508

At this time the support is a major part in his recover, so any card or note will mean much to him.

He would like to express his thanks for the prayers and support from this Meatgistics community. He is deeply touch by the friendship you have expressed.

Please continue prayers for Claude and his wife, Liz. Their journey will be long, but with God’s grace and your support, I am confident that he will be himself soon.

After eating New Orleans Barbecue Shrimp for years, and from many different sources, This is what I finely came up with. The Certified Executive Chef that I did an intern under said that “this is the best bite of food I ever placed in my mouth, a perfect balance of flavors.” Be ready to roll up your sleeves and make sure to dip crispy crust bread into the sauce. Can garnish with a grilled lemon slice.

Ingredients:

• 4 Pounds unsalted European butter
• 2 Quarts extra virgin olive oil
• 30 cloves crushed garlic
• 15 whole bay leaf, whole
• 1 Tablespoons rosemary leaves
• 1 Tablespoons ground rosemary
• 1 Tablespoons basil leaf
• 1 Tablespoons oregano
• 2 Tablespoons kosher salt
• 1 Tablespoons cayenne
• 1/2 cup paprika
• 1 Tablespoons white pepper
• 1/3 cup lemon juice
• 10 Pounds Jumbo Shrimp - In New Orleans, they serve this dish with the heads on. It does develop more flavor, but can use headless, and even easy-peel shell on if necessary.
  Be Adventurous

Loaf of a crispy crust bread.

Directions:

1. In a large pot, combine all ingredients except the shrimp.
2. Simmer for 30 minutes to extract and develop as much flavor as possible, being careful not to scorch, low heat is all you need.
3. Add the shrimp. I use a thermometer in the sauce. Shrimp are fully cooked at 120’F. I allow the sauce to reach a temperature of 140’F which is in the safe food zone.
4. Serve in a bowl with plenty sauce and crusty bread.

Note:

It has been my experience that when people say they don’t like seafood, it is often because the seafood was not cooked properly. Over cooked shrimp is tough, rubbery, and chewy. Undercooked shrimp is slimy and can be a health risk. Typically, cooks can tell when they are done when they turn an opaque white with some pink and bright red accents. Because of the deep color of the sauce, this method is less predictable which is why I use a thermometer. Overall, this is too expensive of a preparation to risk over/under cooked shrimp, and My grandmother would come out of her grave and slap me upside the head if I messed this up.

Enjoy, give feedback, and Laissez les bon temps rouler!

Just want to offer up both my best wishes and prayers as so many of us are entering a new school year. May our students, teachers, administrators, bus drivers, parents and support staff have a save re-entry into this new school year. Give a shout as to just what specific needs and prayers we have as a Meatgistics community. My wife is a principal and is doing virtual until labor day, then 1/2 of the students will return for in person class.