Firehouse Cooks...

indaswamp

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South Louisiana-Yes, it is HOT

• Jun 1, 2017

• #1

My cousin works @ the firehouse and We cook for the guys often. Today is my smoke day and after smoking the goose Pastrami,

http://www.smokingmeatforums.com/t/263099/canada-goose-smoke-sausage/40#post_1711648

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• indaswamp
• Jun 1, 2017

 I put the Wild turkey breast on to smoke basting it with honey.

http://www.smokingmeatforums.com/t/262935/turkey-time

We have goose fajitas planned tonight so I pulled the goose breasts out early, coated them with fajita seasoning and put them on the smoker to get a kiss of smoke...

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• indaswamp
• Jun 1, 2017

I'll finish those at the firehouse in a searing hot skillet with a little olive oil and lime juice.

I made feijoada- Brazilian black beans, the national dish of Brazil- to go with the fajitas tonight. After simmering for about an hour on the stove, they are in the smokehouse to get a kiss of smoke. I'll take a pic of the beans next time I open the smoker door to baste the turkey with honey.

 

indaswamp

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South Louisiana-Yes, it is HOT

• Jun 1, 2017

• #2

The Brazilian beans...

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• indaswamp
• Jun 1, 2017

There's 1.5 lbs. of smoked tasso in that pot....

 

myownidaho

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• Jun 1, 2017

• #3

I feel sorry for the guy who has to follow your cousin on the cooking rotation!

 

atomicsmoke

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• Jun 1, 2017

• #4

MyOwnIdaho said:

I feel sorry for the guy who has to follow your cousin on the cooking rotation!

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And for the next shift having to use the facilities.

 

myownidaho

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• Jun 1, 2017

• #5

atomicsmoke said:

And for the next shift having to use the facilities.

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Oof.

 

indaswamp

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South Louisiana-Yes, it is HOT

• Jun 2, 2017

• #6

Dinner was a success...

smoked goose breast strips marinating before searing in hot pan...

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• indaswamp
• Jun 2, 2017

The plate- smoked/seared goose breast fajitas and freijodas (Brazilian Black Beans)

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• indaswamp
• Jun 2, 2017

I used the commercial grade vacuum sealer at the fire house to package all the goodies I smoked over the last week...

Smoked Goose Mortadella di Bologna...

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• indaswamp
• Jun 2, 2017

Smoked goose sausage...

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• indaswamp
• Jun 2, 2017

smoked goose pastrami

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• indaswamp
• Jun 2, 2017

And smoked honey glazed wild turkey breast (forgot to get a pic. of the sealed packages)

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• indaswamp
• Jun 2, 2017

Next up is cured smoked wild hog ham and more goose pastrami. That pastrami rocks! I have 3# of goose meat left and I will dry cure it in the morning.

 

crankybuzzard

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• Jun 2, 2017

• #7

I see a LOT of happy FFs in that chow hall!

Great work by the 2 of you!

 

myownidaho

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• Jun 2, 2017

• #8

Very nicely done! That turkey looks fantastic.

 

indaswamp

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South Louisiana-Yes, it is HOT

• Jun 2, 2017

• #9

Thanks fellas! We have a big family fishing trip/beast feast coming up soon and I plan on packing some of my creations to bring for a charcuterie platter. Smoked wild hog sausage, goose pastrami, goose mortadella, wild hog sugar glazed ham, canadian bacon, wild hog green onion sausage....

 

SmokinAl

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• Jun 2, 2017

• #10

Very nicely done!

Everything looks delicious!

Al

 

indaswamp

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South Louisiana-Yes, it is HOT

• Jun 2, 2017

• #11

SmokinAl said:

 
Very nicely done!

Everything looks delicious!

Al

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Thanks Al. The guys at the firehouse sure love when we show up to cook! I am an outdoorsman along with a lot of my family. We harvest a lot of fish and game and the stuff has to be eaten and rotated out of the 4 freezers we have. No better way to do that than to do big meals cooking for groups-and cooking for the firehouse is my way of giving back.

 

disco

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• Jun 6, 2017

• #12

What great cooks!

Disco

 

indaswamp

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South Louisiana-Yes, it is HOT

• Jun 6, 2017

• #13

Disco said:

 
What great cooks!

Disco

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Thanks Disco! We do love to cook here in Cajun country!