(09-15-2014 08:18 AM)gdunn Wrote:  I smoked my first shoulder yesterday.

I still owe okla the stroganoff recipe.. Since the Ms. Gdunn will be working tonight, I'll try to find it and post it. I usually don't get on a computer when she's home so we can hang out.

If you post it, I'll make it this week. That sounds really good.

Beef Stroganoff in the Crock Pot

Ingredients:

1 lb of stew meat
1 can of Golden Mushroom soup (no water needed).
1 onion
2 Tbsp of Worcestershire Sauce
1/4 cup of water
4 oz of cream cheese (needs to be at room temp.)
1 tsp Garlic salt
1 tsp paprika

Stir in all ingredients but the meat and cheese.. After it's all mixed add in the meat. Cook on high in the crock pot for 3-4 hours then on low for 8 hours.
Cut cream cheese into cubes and add about 10 minutes before serving (we've found the name brand stuff works the best).
Serve over boiled egg noodles.

Usually you don't need anything else. It serves 4.. It's a good hearty meal. If you're watching calories, this ain't the meal to have.

(09-15-2014 08:24 PM)gdunn Wrote:  Beef Stroganoff in the Crock Pot

Ingredients:

1 lb of stew meat
1 can of Golden Mushroom soup (no water needed).
1 onion
2 Tbsp of Worcestershire Sauce
1/4 cup of water
4 oz of cream cheese (needs to be at room temp.)
1 tsp Garlic salt
1 tsp paprika

Stir in all ingredients but the meat and cheese.. After it's all mixed add in the meat. Cook on high in the crock pot for 3-4 hours then on low for 8 hours.
Cut cream cheese into cubes and add about 10 minutes before serving (we've found the name brand stuff works the best).
Serve over boiled egg noodles.

Usually you don't need anything else. It serves 4.. It's a good hearty meal. If you're watching calories, this ain't the meal to have.

making it Friday. That really sounds good. I will give you a full review. Do you see any problem with using minced garlic and regular salt instead of garlic salt?

Thanks for posting this.

(09-15-2014 08:44 PM)oklalittledixie Wrote:  

(09-15-2014 08:24 PM)gdunn Wrote:  Beef Stroganoff in the Crock Pot

Ingredients:

1 lb of stew meat
1 can of Golden Mushroom soup (no water needed).
1 onion
2 Tbsp of Worcestershire Sauce
1/4 cup of water
4 oz of cream cheese (needs to be at room temp.)
1 tsp Garlic salt
1 tsp paprika

Stir in all ingredients but the meat and cheese.. After it's all mixed add in the meat. Cook on high in the crock pot for 3-4 hours then on low for 8 hours.
Cut cream cheese into cubes and add about 10 minutes before serving (we've found the name brand stuff works the best).
Serve over boiled egg noodles.

Usually you don't need anything else. It serves 4.. It's a good hearty meal. If you're watching calories, this ain't the meal to have.

making it Friday. That really sounds good. I will give you a full review. Do you see any problem with using minced garlic and regular salt instead of garlic salt?

Thanks for posting this.

No.. We only use it for flavoring.. It's just easier to have the salt handy since we're both busy.

Dude, I was hungry when I went to bed last night and I actually laid there thinking about making this and how good it's going to be.

(09-16-2014 04:00 PM)oklalittledixie Wrote:  Dude, I was hungry when I went to bed last night and I actually laid there thinking about making this and how good it's going to be.

I'm actually ready for winter.. I'll have to sweet talk my wife into making a batch or two.. That along with my chili.

(09-16-2014 04:20 PM)gdunn Wrote:  

(09-16-2014 04:00 PM)oklalittledixie Wrote:  Dude, I was hungry when I went to bed last night and I actually laid there thinking about making this and how good it's going to be.

I'm actually ready for winter.. I'll have to sweet talk my wife into making a batch or two.. That along with my chili.

I am ready for a cool down. I'll be posting some winter time recipes.

I posted crock pot beer chili recipe somewhere back there.

I'll look back for it.. It's been in the 60s a few days the last week.

(09-16-2014 10:58 PM)gdunn Wrote:  I'll look back for it.. It's been in the 60s a few days the last week.

Well here we go man. It was great. I added a few things.

I added a bouillon cube then some sauteed mushrooms and a big dollop of sour cream when I added the cream cheese towards the end. The rest was exactly like you posted. I slow cooked it for 8 hours. One of the best things I've made in a long time. Thank you so much for sharing. I will be making this again very soon. You weren't lying about it being rich.


It smelled so good my bird tried to steal if from me.

It's a good hearty meal.. One of my favorites when we cook it.

I'm hoping to get a deer here soon so I can swap out the stew meat for venison.

(09-22-2014 08:56 AM)gdunn Wrote:  It's a good hearty meal.. One of my favorites when we cook it.

I'm hoping to get a deer here soon so I can swap out the stew meat for venison.

That sounds really good. I think I will probably double up the recipe next time so I can have leftovers all week. It's almost gone.

My chili recipe is pretty tasty and I'll post it if I haven't later.. But I swapped out the ground beef for bacon deer burger and the Italian sausage for Jalapeno Cheese Deer sausage a couple years back.. If I'd put it on top of my head, my tongue would've beat me to death trying to get to it.

(09-22-2014 11:32 AM)gdunn Wrote:  My chili recipe is pretty tasty and I'll post it if I haven't later.. But I swapped out the ground beef for bacon deer burger and the Italian sausage for Jalapeno Cheese Deer sausage a couple years back.. If I'd put it on top of my head, my tongue would've beat me to death trying to get to it.

Have you ever cooked with Tasso?

(09-22-2014 01:48 PM)oklalittledixie Wrote:  

(09-22-2014 11:32 AM)gdunn Wrote:  My chili recipe is pretty tasty and I'll post it if I haven't later.. But I swapped out the ground beef for bacon deer burger and the Italian sausage for Jalapeno Cheese Deer sausage a couple years back.. If I'd put it on top of my head, my tongue would've beat me to death trying to get to it.

Have you ever cooked with Tasso?

What's Tasso? Never heard of it.. Sounds interesting.

(09-22-2014 01:49 PM)gdunn Wrote:  

(09-22-2014 01:48 PM)oklalittledixie Wrote:  

(09-22-2014 11:32 AM)gdunn Wrote:  My chili recipe is pretty tasty and I'll post it if I haven't later.. But I swapped out the ground beef for bacon deer burger and the Italian sausage for Jalapeno Cheese Deer sausage a couple years back.. If I'd put it on top of my head, my tongue would've beat me to death trying to get to it.

Have you ever cooked with Tasso?

What's Tasso? Never heard of it.. Sounds interesting.

OMG tasso....it's smoked pork shoulder butt. You can put it in gravy which is how I've had it with shrimp and grits. SOOOO good.

I googled it.

AS close as we lived to South LA, we never had this. My dad must've not been a fan.

I'm actually looking for a good white bbq sauce recipe.

(09-22-2014 02:50 PM)gdunn Wrote:  I googled it.

AS close as we lived to South LA, we never had this. My dad must've not been a fan.

I'm actually looking for a good white bbq sauce recipe.

Man, ask your store to carry it. I get a lot of recipes from this guy. I would recommend you do the same.




also watch his Cajun smothered pork chops video.

Alright dammit. I am going to post my favorite recipe for smothered pork chops, smoked bacon collard greens, homemade mashed potatoes and corn bread.

I follow this guy and this is the recipe I use. It's too long to type out all the ingredients and procedures so I'll post his video. I highly recommend this meal for collage football Saturday and some cold beer.

Whenever I drive back to Texas usually twice per year I stop at the Boiling Point in Sulphur, LA (right off of I-10) to get my fix of GOOD Boudin. I then stop at the local Albertson's and stock up on Tasso Ham.

(04-05-2014 11:29 AM)bitcruncher Wrote:  Here's an interesting recipe for crawfish you might like too. The first Vietnamese refugees that came to America fell in love with Cajun cooking. Of course, they added their own flavor to it, making it even better IMO.

Vietnamese Cajun Crawfish Boil


INGREDIENTS FOR THE GARLIC BUTTER SAUCE:
2 cups (4 sticks) margarine (don't use butter)
3 heads garlic, chopped (fresh is best)
1 tablespoon dry chicken bouillon
1 tablespoon of Old Bay Seasoning
1 tablespoon paprika
1 tablespoon ground cayenne pepper (or to taste - I add a bit more, but I like spicy food)
1 tablespoon lemon pepper

INGREDIENTS FOR THE SHELLFISH:
1 package Zatarain's Crawfish, Shrimp and Crab Boil
1 lemon, quartered
1 to 2 pound crawfish or shellfish per person

INGREDIENTS FOR TONY’S MAGIC DUST:
1 tablespoon Old Bay Seasoning
1 tablespoon ground cayenne pepper (optional, but I prefer adding it)
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon dry chicken bouillon

TO MAKE THE GARLIC BUTTER SAUCE:
1. Melt the margarine in a saucepan
2. Add garlic to melted margarine
3. Cook garlic until translucent
4. Once the garlic is translucent, add the remaining ingredients for the sauce
5. Simmer the sauce for 10 minutes and check for flavor
6. Add more seasoning as desired

TO COOK SHELLFISH:
1. Fill a large pot with water and add the crab boil and lemon; bring to a boil
2. Poor live crawfish or shellfish into sink and wash until water runs clear and all dirt and grime is washed away
3. Discard dead crawfish/shellfish
4. Cook shellfish in the boiling water
4.a. First cook crabs and clams until done
4.b. Remove from water and keep warm
4.c. Discard any clams that don't open when cooked
4.d. Add crab legs and shrimp and/or crawfish to the boiling water in the pot and cook until done
4.e. drain

TO SERVE:
1. Combine the ingredients for Tony's Magic Dust
2. Put shellfish in a large plastic cooking bag or bowl
3. Pour sauce over shellfish and toss with the sauce
4. Sprinkle Tony's Magic Dust over the crawfish as desired before serving

man that sounds good.