How do you cook' em up? Have always wanted to try those but have never had the chance...they pretty much taste like little lobster bites, is that about right?
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I don't cook 'em. These folks down here in Louisiana have boiling crawfish all figured out. Nothing I could do would make it any better. I don't think I'd compare it to lobster, except for maybe the texture. They put a ton of seasoning in the boil down here and it comes out pretty spicy. Very good. Throw in some of those little red potatoes and corn on the cob. It's good.
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Yep. That’s yer standard crawfish boil! :-)
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Runny yoke in the middle, firm on the edges on Udi's Millet Chia. Hate a hard yolk all over.






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Damn son.


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I bet they do, man would I love to have a heaping plate of legit Cajun crawfish boil

Tonight is Nasi Goreng night here (Nazi Goering since I'm a Trumper), didnt get shrimp paste but have oyster sauce, homemade sweet soy and pretty much everything else... its all chopped and prepped, just gotta fry it up later
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That's yours? Daaaang.
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You didn't try any during your time at Fort Polk?
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Yessir.
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Inmem, that sauce is legit.
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Lulz I wish, other than the 2-3 days before and after going into the field, all we got was MREs and the occasional trayed up C rats or whatever they're called from field kitchens... and truth be told, I usually just had an MRE or some of the freeze dried Mountain House stuff I always packed along, rather than go stand in some crazy ass line for that crap

But I will say this for the civilian ladies who ran the chow hall down there... that was the best Army facility chow I've ever had, those gals knew how to do it, and I distinctly remember telling them so
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Smoking a pork butt overnight(brining now) with sous vide lamb chops finished over direct heat on smoker for a late dinner tonight.

Going to friends tomorrow and taking something new to me, fresh uncured (preservative free) beef hot dogs made from chuck, brisket, and sirloin. I got them at the local pig butcher, seasoned hot* and par boiled. They said they were safe in the fridge for a week. He said they are going to do a food cart and sell these in front in the afternoons during warm weather. I may take ithe gig as it beats a greeter job at Walmart. :-):-):-) If it had 4 taps for craft beer on board....:-):-):-)

FMB. do you have a recipe/ ever made these yourself. I am dropping all salt (500mg) from the diet so I can't enjoy a cured dog as one would be 2 bites over a days allotment.:-):-) I broke down the salt the butcher used and it's less than half of a Hebrew. I am thinking of cutting it in half again and see if they are palatable.

I broke a 20lb recipe down to a 2lbs, am I missing something?

1 teaspoon granulated onion
1 teaspoon granulated garlic
2 ½ teaspoons kosher salt (1¼)
(I could add some Mg salt)
1 tablespoon sweet paprika
¼ teaspoons white pepper
¼ teaspoon ground coriander
¼ teaspoon nutmeg
1 cup crushed ice
<¼ or a tad ground ghost pepper
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Very similar if not exactl to my recipe. If you smoke them you probably want to add some curing salt. It’s 1 tsp per 5 lbs.
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You could also use some No Salt or that half salt half potassium.
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Your dish looks A LOT better than mine.

Glad you liked the sauce, it’s so good. I could drink it lol.
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