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  1. #1
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    Sunday Cajun Rib Dinner

    I have started cooking early. So far we have got the rub on the ribs, and the pinto beans are ready to go. For the beans, I finally found a ham hock in Thailand, and will make the 'holy trinity" of Cajun cuisine. Saute bell, onions, and celery for your base. Add some thick cut bacon, and fresh tomatoes, then when the beans have cooked a couple of hours add your hocks, finally in the last hour or so add your Cajun sausage.

    The ribs are in a rub of salt, pepper, some brown sugar, garlic, and Cajun seasoning.

    About 4 hours for the beans, then slow cook the pork at 140 for 2.5 hours, then put them on the barbecue to caramelize them. I also found Bullseye barbecue sauce so that is for after cooking and putting on at the table.

    There will be a potato salad and garlic toast as well.

    The beans ready to start.




    Half of the ribs with the rub on them. The other half is still defrosting due to a technical error.

  2. #2
    Lord of Swine
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    ribs look better than usual, where from?

  3. #3
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    The wife got them at Foodland, super meaty. I prefer the rack but she has the patience to pick them out one by one.

  4. #4
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    Wow ! Looking good AO , your making me jealous , just had my Sunday dinner on the bus , not bad actually some lean sweet beef in gravy and rice.

  5. #5
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    good looking start!

  6. #6
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    Working on turning this picture into Cajun Potato salad.


  7. #7
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    Quote Originally Posted by aging one View Post
    The wife got them at Foodland, super meaty.
    I get the same ones from Foodland and they're great, really meaty and not much fat. They call them breast ribs from memory.

    Will keep checking back on you progress this evening, your dinner and the effort involves looks like it'll be bigger than Ben Hur

  8. #8
    Thailand Expat gusG's Avatar
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    Looks great AO, how many families are you feeding?

  9. #9
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    Mine only, myself wife and twin teen girls. I plan on freezing the left over beans, eating all the garlic bread, having enough potato salad for a nice lunch, and I hope a few ribs left. I decided to cook 20 of those big boys... My kids are not big eaters...

  10. #10
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    Well done old man. I need to get my shit together and take some pics. I sold my good DSLR and regret it.

  11. #11
    Thailand Expat
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    Well we have one shot of the finished product. We were all famished, after the aroma or it all cooking for so long. The ribs were served dry, and your own sauce as you like.


  12. #12
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    Spent a while in Thibideaux with a workmate from the rigs and the food down in Sth. La. is the best I ever ate.
    Cajun food is superb.

  13. #13
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    Looks friggin great AO!

    What did you use in your rub?

  14. #14
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    a green for yu ribs AO
    sorry my tab will not let me leave a message

  15. #15
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    salt, pepper, brown sugar, onion powder not salt, the same for the garlic powder. They are Thai brands and the best. Then some smoky paprika powder my wife brought back from Portugal. Just enough to rub them all.

    Used the smoked paprika in the beans as well. To a bean lover.... sublime.

  16. #16
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    Quote Originally Posted by aging one
    To a bean lover.... sublime.
    I'd buy the leftover beans...

  17. #17
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    For the beans the taste this time really came from the "holy trinity", when you combine the celery, onions and bell some reaction happens that is the key. I had cheated before and never used the celery. But today I did, and the results showed. Having a hunk of ham hock to slow cook with them was the icing on the cake.

  18. #18
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    Quote Originally Posted by aging one
    Having a hunk of ham hock to slow cook with them was the icing on the cake.
    I've used smoked bacon as I've yet to find ham hock and you're right, it's just not the same.

  19. #19
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    Only a few members know T. Have you seen the new product from Tabasco, smoked Chipotle chilli, oh my god I did compromise the recipe with that stuff. Thick and almost dark brown..

  20. #20
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    What do you mix with your potato salad AO ? Maybe we could exchange recipes as I have a very good one that my Norwegian friend gave to me which I think is delicious.

  21. #21
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    Bastard. Red sent.

  22. #22
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    AO = King of ribs

    Charley = King of meat pies

    Betty = Queen of mince pies

  23. #23
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    Mince pies and custard, Nige or mince pies with fresh cream - what's your preference?

    Not enough ribs, AO, for a family of 4!

  24. #24
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    Both lol

  25. #25
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    See first post betty, second round was staying warm in the oven.

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