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Crawfish Pie - Foamheart - Page 2

post #21 of 39
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

That looks phenomenal Foam ! Very nice job ! icon14.gif

 

Thank you, its another easy one ..... ya know all my recipes are easy, you think that is a personal reflection ??

 

Probably is! <Chuckles>

post #22 of 39
Quote:
Originally Posted by Foamheart View Post
 

 

Crawfish pie, ice cold beer...... won't even mention desert! I am ready to start a Fais do do at the camp now!

<starts quietly singing Jolie Blon>

 

https://www.youtube.com/watch?v=HbfYaSkPm44

 

This song will always draw out the local ladies and get ya in trouble with the local guys! And thats the God's honest truth!

 

https://www.youtube.com/watch?v=ubSCPBkTyWY

Dang Foamy that looks like my kind of party!

 

Steve

post #23 of 39
Thread Starter 
Quote:
Originally Posted by kesmc27 View Post
 

Dang Foamy that looks like my kind of party!

 

Steve

 

Well the music ain't that good normally until long after the sun goes down, LOL.... More normally, its like 5 or 6 of us would drag out guitars.

post #24 of 39

Cool, sounds like fun

 

Gary

post #25 of 39
Thread Starter 

It was fun, but it was before kids and grand kids. Heck was before most had brides too. Was a diferent kind of fun back then, we were all bullet proof and invisible. LOL Work all day, party all night, and back to work all day. Sleep every other night.

 

<Chuckles>

 

How did we do that?

post #26 of 39

Too old for that now !!

 

Gary

post #27 of 39

Foam, awesome looking pie!!!!:points:

post #28 of 39
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

Foam, awesome looking pie!!!!:points:

 

Thank ye sir, They are mighty tastee too! Course it might be that I know we'll have ice cold long necks to go with the pie!

post #29 of 39

Hey Foam, a little bartering !  I've got 16 lbs of ground pork curing in the fridge for Hot Links tomorrow also 5 lbs of 80/20 Angus for Kielbasa    Crawfish Pie for some sausage ?

 

gary

post #30 of 39
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

Hey Foam, a little bartering !  I've got 16 lbs of ground pork curing in the fridge for Hot Links tomorrow also 5 lbs of 80/20 Angus for Kielbasa    Crawfish Pie for some sausage ?

 

gary

 

That keilbasa sure sounds good. I made mine all pork, never even thinking of beef since I have not made any beef sausage yet. What can I say, just a rookie.

 

You cure ahead of time? I usually do the opposite, I add all my spices the night before then add a bit of water (I use an LEM) with my cure to loosen the meat just before stuffing. I tryed curing ahead of time with my andouille and it was a son-0f-a-gun to extrude. Then after stuffing I allow it an overnight sit in the reefer to allow the cure to "Bloom". <Chuckles>

 

I always get things backwards. I am just hard headed and have to do things m,y way, it runs in my family I now have proof!!

 

I screwed up last week, I was offered 25# of ground venison. It was a bad week and I politely thanked the neighbor. In all actuality he probably had 40/50# and wanted me to make his sausage.  I have not made anything but smoked cajun, breakfast, andouille, and some keilbasa. Everytime I have butts thawed I forget why I did it...LOL

 

I bet that sausage will be great. Just a suggestion, don't get too carried away on your first batch. Pepper does strange things when used, its better to have sausage that next time you know will need a bit more pepper, than to have sausage that you really can only enjoy by watching others burn the skin off their tongue. That bag of sausage has a very special place in the freezer too. LOL

post #31 of 39

Hey, I deboned, trimmed, cut into cubes 2 - 9 lb. butts.  on a coarse grind added my slurry (TQ, spices, fresh garlic and beer) mixed it and mixed it, then in the freezer to firm up, then ground again on the smallest die, then back in the fridge till tomorrows stuffing.  Wife likes Beef Kielbasa,  Store had 80/20 ground Angus on sale so I bought 5 lbs, seasoned it up with cure, mixed well and in the fridge till tomorrows stuffing.

 

Gary

post #32 of 39
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

Hey, I deboned, trimmed, cut into cubes 2 - 9 lb. butts.  on a coarse grind added my slurry (TQ, spices, fresh garlic and beer) mixed it and mixed it, then in the freezer to firm up, then ground again on the smallest die, then back in the fridge till tomorrows stuffing.  Wife likes Beef Kielbasa,  Store had 80/20 ground Angus on sale so I bought 5 lbs, seasoned it up with cure, mixed well and in the fridge till tomorrows stuffing.

 

Gary

 

Sounds like good sausage to me!! LOL... mixed it and mixed it........ means frozen hands!

post #33 of 39

Foamheart, you ROCK! Each of your posts are just more exciting and a treat to take in! Fantastic stuff! Cheers! - Leah

post #34 of 39
Thread Starter 

Thank you Leah, but everything I do is just the same simple thing. Onions, Celery, Bell Peppers, and Garlic. LOL

post #35 of 39

Yeah and I'll bet it's all gone !!

 

gary

post #36 of 39
Sorry to be so late to the party but I am glad I didn't miss this post. I love the looks of this and would eat more than you cooked. Great looking meal.

Disco
post #37 of 39
Thread Starter 
Quote:
Originally Posted by Disco View Post

Sorry to be so late to the party but I am glad I didn't miss this post. I love the looks of this and would eat more than you cooked. Great looking meal.

Disco

 

Thanks Disco, its really one of my favorites. Its just that I seem to have grown up and going crawfishing just does hold the allure it used to and I just can't stand to pay the prices these days.

 

DAMN! I HAVE BECOME MY FATHER!!!

post #38 of 39
Quote:
Originally Posted by Foamheart View Post
 

 

Thanks Disco, its really one of my favorites. Its just that I seem to have grown up and going crawfishing just does hold the allure it used to and I just can't stand to pay the prices these days.

 

DAMN! I HAVE BECOME MY FATHER!!!

Har! If you are like me, becoming your father would have horrified me at 17 and would make me proud now.

post #39 of 39
Thread Starter 

<chuckles> Truer words my friend

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