Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tonight's Supper/Dinner was/is ?

A friend and I are up at my place in north Idaho for a couple of weeks and I awoke, after a bit of a tipper last night, to my buddy starting a pot of red beans and rice. It was ready by 1:00 so it was lunch and at 7:30 it was dinner. Killer stuff.

One of my favorite meals.

I put Andouille sausage and Okra in the beans.

Hamburg steak, baked beans, rolls & the wife talked about vegies..

Cold can of Chef Boyardee Ravioli - Just eat it out of the can with a plastic spoon. Nothing to clean when finished.

I had Cajun rice dressing for lunch and to hold me over while dinner was cooking, dinner being chicken, sausage and tasso gumbo. No okra and no tomato.

Sounds good but please don't call it Gumbo.

Home grown rib steak, green beans and mashed potatoes.

Pork tacos with onions, cilantro, salsa, queso fresco, beans, and rice.

IDGAS if gumbo is some kind of African jabber for okra, it's nasty. If I want to see green phlegm I'll get a sinus infection and blow my nose.

Little touchy tonight......ain't ya?

Nah, just goofing around.

Me too.

I put okra in mine because Charlie told me to.

I have no idea if I like it or not.


Now that all my grease burns have healed from my first roux cooking adventure, I will be building another gumbo soon.

I like okra. Don’t really get the aversion to it? Pretty mild and neutral flavor.

Agreed.....Okra's harmless.


I had some veggies I needed to use up so I made a pot of Chicken Noodle soup.
Had a big chunk of buttered store bought bread with it......delicious.

Okra pickled or deep fried is how I like it. Not bad if it’s in a good gumbo, paella or jambalaya.

I had homemade chicken fajita with ranchera sauce, refried beans, avacado, salad, and queso fresca.

Last night was supposed to be a traditional style smoked brisket. Wife came home with two corned briskets...

Ended up smoking both with two different rubs; one hotter than the other which was sugar based. Smoked with small bit of hickory to 180º and sliced thin. Both were good, but the "hotter" one was a bit too salty on the cured meat. Makes a good sammich though! Paired that with a Ceasar salad and my wifes brussel sprout casserole. Too stuffed for any game time libations...

Sounds like you wound up in the same general neighborhood as pastrami.

Yep and where I got some cooking info on times/temps from Al's internet. Will probably do the sugar based rub one again as the meat was cheap enough (sub $5/lb) and it went over well.