* Uncle Ben's Grilled Boston Butt Roast (Ben Benoit)
- 1 81/2-9 pound Boston butt roast
- 1 jar of Cajun Injector (Creole Butter)
- 1 jar of jalapeno peppers (Sliced or chopped)
- 1 jar of chopped garlic (can also use whole garlic cloves)
- 1 jar of your favorite Cajun seasoning (I use NuNu's)
- 2 bottles of your favorite red wine (I prefer Cabernet Sauvignon)
Preparation (Usually two days before cooking so it can marinate well):
Pour yourself a glass of wine and have a taste. Now, using an electric knife or or some other very sharp knife, remove large "fat back" and all other excess fat from the roast. Have another sip of wine. Then, place the roast in a large pan with edges and cut several 1 1/2" to 2" deep and about 1" wide slits in the meaty parts of the roast (I usually try to get 6 or 7 slits). Sip wine again. Using a long handled teaspoon, put one teaspoon of sliced or chopped jalapenos, one teaspoon of chopped or one whole garlic clove, and one teaspoon of Cajun seasoning that you have poured in a shallow bowl into each of the slits in the roast. Take two sips of wine. Next inject the entire meaty parts of the roast on both sides wuith about 1/2 to 1/3rd of the Cajun injector juice, saving about 1/3rd of the juice for later (try not to inject too close to the slits because then the juice will just ooze out of the slits). Wine time again! Then, sprinkle both sides of the roast with some more of the Cajun seasoning. Now, put the roast, any juices in the pan, and the remaining 1/3rd of the Creole injector juice you saved into a 2 gallon Ziploc bag and seal it tightly, Finally, place the roast in the refrigerator, turning it over occassionally so that it can marinate well on both sides. If you have followed these instructions carefully, yeaux shood be thu wid youre furst boddle of wein by now.
Yeah, pour yourself another glass of wine and have a taste. Pile about 2/3 of a bag of charcoal in the cebnter of your pit and get it started. Have a sip of wine. When your charcoal is good and hot, use a long handled stirring spoon (I use an old fireplace shovel) to spread your coals towards the side of your pit that has the exhaust chimney. Remove the roast from the Ziploc bag and place it immediately on the grill while you coals are still very hot (be sure to save the juices in the bag for later use). Toss a large handful of pre-soaked wood chips on the charcoal to start giving the roast a good smoke flavor. Using oven mitts, turn the roast about every 10 minutes and add another handful of wood chips every time, trying to get a good searing and smoke flavor on all sides (if roast is kind of flat, prop up the roast using a long-handled cooking fork to sear the narrower edges). Have several sips of wine, because this is hot work! While the roast is searing, tear 5 sheets of heavy duty aluminum foil, the first sheet big enough to wrap and seal the roast tightly, and each following sheet a little longer than the previous one. When the roast is well seared (usually 35 to 45 minutes or one full glass of wine), use oven mitts to place the roast on the shortest sheet of aluminum foil. Pour juices you saved in the Ziploc bag over the roast and seal it very tightly so no juice can leak out. Wrap and seal the roast four more times, using the sheets of aluminum foil, shortest to longest. Then, place the roast back on the grill, turning it over very 20-30 minutes (you may add charcoal to your fire occasionally if you see that your heat is getting below about 225 degrees). Leave the roast on the grill for approximately 2 hours, or until you finish that second bottle of wine! Finally, remove roast from the grill and use scissors to cut open the aluminum wrapping, being careful not to lose any of the juices. Let the roast sit for a minute or two, then slice and place it onto a serving platter. Pour juices from the aluminum wrapping, being careful not to loser any of the juices. Let the roast sit for a minute or two, then slice it and place it onto a serving platter. Pour juices from the aluminum wrapping on the sliced roast and serve.
* Chicken & Artichoke au Gratin Acadienne (Pat/Theresa Fontenot)
- 1 (3-4 lb) chicken, cooked (boiled) deboned, cut into bite size pieces
- Reserve chicken stock from boiled chicken
- 1/2 cup of margarine/butter
- 1 large onion, minced
- 1/4 cup of flour
- 2 cups milk
- 2 (8oz) cans mushrooms, or l lb fresh mushrooms, sliced
- 2 (8.5 oz) cans artichoke hearts, drained, and sliced
- 1cup grated cheese
- 1/2-1 teaspoon Cajun seasoning
- 1/4 teaspoon cayenne (red) pepper
- White Wine Worchestire Sauce
- Seasoned bread crumbs
- Preheat oven to 350 degrees.
- In large sauce pan sautee large minced onion in margarine/butter until tender. Stir in flour until smooth.
- Add milk, cajun seasoning, pepper, and cheese. Simmer until thick and smooth.
- Add chicken, mushrooms, artichoke, and, if needed to thin sauce, the reserved chicken stock.
- Season to taste with Tabasco and White Wine Worchestire Sauce.
- Place mixture in 9x12 greased baking dish. Sprinkle with bread crumbs. Bake in 350 degree oven for thirty (30) minutes.
* Backwater Lasagna (Alex Mottram)
- lasagna noodles (9 or so)
- 2 tsp butter
- 1 onion (chopped)
- 1c sliced mushrooms
- 8oz cream cheese (the secret ingredient)
- 1 egg
- seasoning (basil, parsley, rosemary, salt, pepper, Tony Chachere's, or whatever you have of this ingredient}
- 2 cans cream of mushroom soup (the lazy ingredient)
- 1/3 cup of milk
- 1/3 cup dry white wine
- 1/2 cup parmesan cheese
- 2 cups mozzarella cheese
- 1 1/2 lbs of various sea creatures (a mixture of shrimp, crab, crawfish works well)
- A handful, or so, of leaf, or chopped, spinach (seaweed effect)
- Preheat oven at 350 degrees
- Cook noodles
- Saute onion and mushrooms in butter until soft
- In a bowl mix the cream cheese, egg, and seasonings
- In a separate bowl, mix cream of mushroom soup, milk,wine and sea creatures
- Coat a 9x13 baking dish with Pam , or use a light butter layer, and coat with bread crumbs
- Layer enough lasagna noodles to cover bottom of the dish.
- Spread 1/3 of the cheese mixture over the lasgna .
- On top of this layer spread 1/3 of the wine, milk, and seafood mixture. Sprinkle with parmesan, and mozzarella cheese.
- Continue layering in the above order until all ingredients are used. Sprinkle the top with the spinach to create the seaweed effect.
- Bake uncovered in oven for 45 minutes. If top begins to brown too much, cover with aluminum foil (covered lasagna tends to be more moist/wet, so, you may choose to cover for 1/2 of the prescribed baking time)
Note: This dish is always better if allowed to sit overnight and reheated the next day!
* Hen and Tasso Sauce Piquante (Randy Monceaux)
- 1/4 cup oil
- 2 large onions
- 1 bell pepper
- 1 can Rotel tomato sauce (with chili peppers)
- 1/2 can cream of mushroom soup
- 1/2 can tomato sauce
- 1 tsp minced garlic
- 1 hen (cut into small serving sizes)
- 1/2 lb smoked sausage (cut into small servings)
- 1/2 lb tasso (cut into small servings)
- 1 cup of green onion tops (cut)
- seasoning (red pepper, salt, ,etc)
- Season hen pieces. Store in refrigerator overnight.
- Dice(small) onions and bell pepper.
- In large black pot, or heavy duty, with cover, add oil (should cover bottom of pot). Heat oil on medium high heat (be careful not to burn the oil). Brown hen pieces and remove from pot.
- Add tasso and sausage to pot. Brown (about five minutes) and remove from pot.
- Add onions and bell pepper. Saute until wilted. Remove from pot.
- Add Rotel and cook until reduced. Add small amount of water if it wants to stick. Cook for ten minutes.
- Add onion, garlic and bell pepper to the pot. Stir.
- Add hen pieces, tasso, and sausage. Add enough to cover the meat.
- Cook on high heat for one hour. Add small amounts of water to cover the meat as the mixture cooks down. Season to taste.
- Lower heat and continue cooking for another half hour. Add mushroom soup and tomato sauce. Add water if necessary. Check hen pieces for tenderness.
- Add chopped onion tops when sauce piquante is done.
- SERVE OVER FLUFFY LOUISIANA WHITE RICE !!!!!!!
* Abita Pulled Cochon in Ragin' Red Sauce (Alex Mottram)
(based on Chef Nesbit's Abita Amber Pulled Pork)
- 1/2 cup Cajun Seasoning (Tony's, Konriko, etc..)
- 1/2 cup Light Brown Sugar
- 1 5-6lb Pork Shoulder Roast
- 2 bottles Abita Amber beer
- 2 med. White Onions, chopped
- 2 Carrots
- 2 bulbs of garlic, minced (or 1 cup bottled minced garlic if you're lazy)
- 1 cup Tomato Paste
- 2 cups Creole Mustard
- 1 cup Steen's Cane Syrup
- 1/2cup Apple Cider Vinegar*
- 1/4cup Tabasco Chipotle Sauce
- 1 cup Worcestershire
- 1 quart Pork or Chicken Stock
* For a less bitter and sweeter taste, instead of apple cider vinegar use 1 cup of Steen's Cane Vinegar if you can find it.
Note: If you prefer to smoke your meat, smoke your roast however you like and proceed to "Ragin' Red Sauce"
- Combine brown sugar and Cajun seasoning together in a bowl and mix together with a whisk until blended smooth.
- Rinse pork roast and pat dry with a paper towel.
- Rub / coat the pork roast with the mixture and wrap tightly in plastic wrap. Let the coated pork roast sit overnight in the refrigerator.
- Preheat oven / grill to 250.
- Sear pork roast on all sides in a large roasting pan. Be sure to get a nice brown color on all sides to hold in the slow roasting juices!
- After searing, put the roast aside and allow the roasting pan to cool, stir to break up any good "bits" on the bottom of the pan and return the roast to the pan.
- * Cook the roast keeping the temperature @ 250 degrees until the internal temperature of the meat reaches around 190 degrees and begins to separate from the bone. Expect 1.5 - 2 hours per pound of roast. This is slow cooking. You can't burn it, so just let it go. The roast will let YOU know when it's ready.
- At this point, you have 2 options -- let the roast cool a bit and begin pulling, or wrap it in foil and let it sit for a few hours while it cools and bastes in it's own juices. That's your call.
- Pull your pork! Tear the meat into little chunks or long strips -- you'll likely end up with some of both. Feel free to include or exclude the fatty areas. Again, that's your call.
* Note: At around 160-170 degrees, the temperature will appear to "stall" while the heat does it's "pork magic" and converts a cheap piece of meat into heavenly goodness.
Ragin' Red Sauce:
- Add the onions, garlic, and carrots to the juices in the roasting pan and cook over medium heat until the vegetables soften.
- Add the remaining ingredients and allow to simmer for about an hour while the mixture thickens.
- Add your pulled pork to the mix and cook for another 30 minutes or so.
Serve on your choice of bread -- hamburger buns, french bed, kaiser rolls, etc.
Suggestions for side dishes include coleslaw, potato salad, and more Abita Amber.
* Trash Can Turkey (Danny Farrer)
Interesting title for an entree. Why is it headlined in blue? Well, Danny Farrer, a good friend of the Krewe de Chew, is a dyed in the wool Middle Tennessee fan, and their colors are silver and blue. So, it's our way of giving him and his university some publicity. This recipe could be made using a Cajun Microwave, but this trash can method has a tailgating ring to it, and does the same thing as the Cajun Microwave. Plus, you save on the cost of a Cajun Microwave. Cajuns have an expression-"Talk about good!"- to express their satisfaction of a delicious food item. Trash can turkey? Talk About Good!!!
Tools and Equipment:
- 10 gal. metal trash can (one/turkey)
- two vicegrip pliers
- hot pads
- heavy duty aluminum foil
- wood to fashion a cross to hold the turkey
- small shovel (fireplace type is ideal)
- oil (preferably olive oil)
- seasoning (injectable and/or Cajun/poultry seasoning)
- Seam heavy aluminun foil to form a square large enough to hold charcoal that will be placed around the bottom of the can after it is placed over the turkey.
- Rub turkey with olive oil and then rub on the poultry or Cajun seasoning. Inject the turkey with seasoning for an even tastier bird.
- Place the turkey on the cross fashioned out of wood, so that the top of the cross goes up into the bird, and the legs rest on the crossbar with the bird's butt on the other side. Cover bird with a 12'' square of foil. Place can over the bird.
- Pile a total of 12 lbs (this amount of charcoal is for a 12-14 lb bird) around the bottomand top of the can. Once the charcoal has turned gray begin timing....6-7 minutes per pound. A 12-14 lb turkey should be done in 90 minutes.
- When done use the small shovel to scrape away the chrcoal ashes on top and around the bottom of the can. Use the vicegrip pliers to lift the can over the turkey, and the hot pads to handle the turkey.
- Remove turkey, carve and enjoy!
* Smoked Brisket- Brian Genre (Friend of the Krewe)
- First of all, don’t buy a trimmed brisket get the big nasty fat ones. You need that fat so the meat self bastes through the long cooking process. I buy mine from Sam’s.
- Rub brisket down liberally with Tony Chachare’s, then a layer of Montreal Steak seasoning. I don’t trim th fat, but I do like to score it so the seasoning can get down in there.
- Lay it fat side up one the grate and smoke at 225 degrees using pecan wood until the internal temp hits 160 degrees. At that point, it’s not going to take any more smoke flavor and you can put it in a foil pan and cover tightly with foil then back on the smoker. Take it to 190 degrees and let it rest for an hour if you can stand it. The whole process usually takes 11-12 hours.
- The reason you put it in the pan is to collect the liquid gold that cooks out of it. Strain the fat and mix the drippings 50/50 with your favorite bbq sauce and serve with the meat.