JPetermann
TVWBB Member
While this isn't my first cook on the new Performer, it's the only one where I took time to snap a few pics along the way. Picked up the new grill about a month ago and have since enjoyed several great meals (NY's, Bacon-wrapped jalapenos, fillets and diver scallops, and one heck of a fantastic Prime Rib over Easter). I've been meaning to sign up and begin sharing pics of each cook since I brought her home, but just didn't get it all together until now. The gumbo pics are sparse, but future cooks will be documented in much greater detail.
My new baby gettin' hot for me...
Untitled by Jeffrey Petermann, on Flickr
I've made gumbo many times over, but I wanted to "kick it up a notch" (as Emeril used to say) and incorporate the Weber and some hickory smoke this go-round. So...I decided to slow-roast a whole chicken and five thighs (all rubbed with Weber Cajun spice) using the Minion method (snake) as the basis to a homemade stock and a pile of juicy bird.
Untitled by Jeffrey Petermann, on Flickr
Livers from giblet bag as my mid-cook snack
Untitled by Jeffrey Petermann, on Flickr
Once the chicken was to temp, it was left under loose foil to rest inside and cool before adding the de-boned carcass, smoke-filled skin and neck bone to a pot with celery tops, garlic, onion, bay leaves, fresh thyme and cracked black to make one VERY rich and flavorful stock
Untitled by Jeffrey Petermann, on Flickr
While the stock simmered, I took time to prep a colorful Trinity, both sausages (Conecuh Hickory and Rouse's Andouille) and more ga'lick.
Untitled by Jeffrey Petermann, on Flickr
Untitled by Jeffrey Petermann, on Flickr
Sausage browned and renderings used in roux (should have taken pics of the deep, dark chocolate roux)
Untitled by Jeffrey Petermann, on Flickr
Final product topped w/ fresh thyme, parsely, green onions, cracked black, dash of Crystals and a little smoked paprika
Untitled by Jeffrey Petermann, on Flickr
Thanks for looking. ~jpetermann1900
My new baby gettin' hot for me...
Untitled by Jeffrey Petermann, on Flickr
I've made gumbo many times over, but I wanted to "kick it up a notch" (as Emeril used to say) and incorporate the Weber and some hickory smoke this go-round. So...I decided to slow-roast a whole chicken and five thighs (all rubbed with Weber Cajun spice) using the Minion method (snake) as the basis to a homemade stock and a pile of juicy bird.
Untitled by Jeffrey Petermann, on Flickr
Livers from giblet bag as my mid-cook snack
Untitled by Jeffrey Petermann, on Flickr
Once the chicken was to temp, it was left under loose foil to rest inside and cool before adding the de-boned carcass, smoke-filled skin and neck bone to a pot with celery tops, garlic, onion, bay leaves, fresh thyme and cracked black to make one VERY rich and flavorful stock
Untitled by Jeffrey Petermann, on Flickr
While the stock simmered, I took time to prep a colorful Trinity, both sausages (Conecuh Hickory and Rouse's Andouille) and more ga'lick.
Untitled by Jeffrey Petermann, on Flickr
Untitled by Jeffrey Petermann, on Flickr
Sausage browned and renderings used in roux (should have taken pics of the deep, dark chocolate roux)
Untitled by Jeffrey Petermann, on Flickr
Final product topped w/ fresh thyme, parsely, green onions, cracked black, dash of Crystals and a little smoked paprika
Untitled by Jeffrey Petermann, on Flickr
Thanks for looking. ~jpetermann1900
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