Swine Spectator
is Blowin Smoke!
Did someone say "Dark Meat" throwdown? Oh, yeah - that was me!
Let's start with some seasoned thighs.
I used an "all-purpose" Cajun Seasoning (I bet you haven't seen that one @16Adams).
I put 'em on the kettle with some pecan chunks in the baskets.
Then I went inside. In Cajun and Creole cooking we call this the "Holy Trinity" (onion, celery, bell pepper). I added some guests (jalapeno and green onion)
Add some clarified chicken fat and we have what is called "Mise en Place".
Meanwhile, we need to add some andouille to the cook.
Now I had everything going, time to start over. As we say in Louisiana "First, you make a roux..."
Once it gets a little darker (Hershey's chocolate brown), I added the trinity to arrest the cooking and sweat the seasoning vegetables:
We add our stock, sausage, and seasoning and let everything cook down.
We let the chicken cool and add it at the end. Plated with rice and file'.
Dark meat + Dark Roux = Delicious.
Let's start with some seasoned thighs.
I used an "all-purpose" Cajun Seasoning (I bet you haven't seen that one @16Adams).
I put 'em on the kettle with some pecan chunks in the baskets.
Then I went inside. In Cajun and Creole cooking we call this the "Holy Trinity" (onion, celery, bell pepper). I added some guests (jalapeno and green onion)
Add some clarified chicken fat and we have what is called "Mise en Place".
Meanwhile, we need to add some andouille to the cook.
Now I had everything going, time to start over. As we say in Louisiana "First, you make a roux..."
Once it gets a little darker (Hershey's chocolate brown), I added the trinity to arrest the cooking and sweat the seasoning vegetables:
We add our stock, sausage, and seasoning and let everything cook down.
We let the chicken cool and add it at the end. Plated with rice and file'.
Dark meat + Dark Roux = Delicious.
