calldoctoday

For a bayou boy like me, any day that doesn’t reach 90F may as well be winter!!

Chef I was blessed to have a mom who is a chieftess among Cajun cooks, so her flavors and smells and techniques are a guidepost. I grew up in LaPlace… I’m basically half-andouille.

Chef yep, river parishes born and raised, more Texan now though.

Hurricane Nicholas chicken & andouille gumbo. Started ‘er with the lights off but it’s all good now.

Excellent! Great garlic flavor which my family loves.

Jalapeño cheddar roasted garlic sausage from a recipe I picked up on r/sausagetalk on Reddit. Credit to Bokonon45 there.

I’ve picked wild mushrooms before….

(in my younger days)

@bmartin1000 oof! Brisket is still out of range here, but things are trending the right direction

Pivodog 43rd St., Oak Forest in Houston

GWG8541 lots of Vietnamese shops here in Houston, we call it banh mi.

Looks like you did it right!

$0.99 butts at the local Kroger

T-bones from my dad’s American Dexter herd. Asparagus on the side.

After the kids get their portions, I add ground habanero to my steak.

My favorite steak method is cast iron sear on the stovetop then broil in the oven.

GWG8541 looks great, making me hungry!

Sausage turned out OK. Still plenty more to learn here.

The al pastor, however, is otherworldly! This is something we will be making again.

Still new to sausage making, but here are my pork kielbasas ready for tomorrow’s smoke. Some blowouts, but I expect it being a novice.

Also, some of the same pork shoulder marinating for tomorrow’s smoked al pastor tacos (or ‘trompo’ depending on what part of Mexico you know).

My daughter helped all along, which makes it a success already.

I’ll update with pics once it’s all done

that’s in my neck of the woods!

wdaly I used 2.5 gal freezer bags. Flip them over daily.

I’m not a great food photographer, but I made a black bean soup with the bacon I posted further up the chain. I also cooked in some of the pork sausage I smoked on the Monday off for ID4 (still learning there).

Topped with fresh cilantro and extra sharp white cheddar.

Here’s my personal bonus round: heat some flour tortillas and have the black bean/bacon/sausage soup in a taco with a vinegar-forward Mexican hot sauce such as Valentina or Cholula.

calldoctoday so… the bacon turned out great!

I think it would have been too salty if I hadn’t followed the directions here. It’s a big hit with the kiddos!

SCADA engineer by profession. I formerly focused on oil & gas but now I build control systems for grid-scale renewable power generation.