Hating on the $EC - Mostly Alabama (and a little Georgia too)

[THE_WIZARD_]

I have never served wings from a can. Revise and resubmit.

[froot loops]

Liar

[AlabamAlum]

I used Bushes beans, some brown sugar, a bit of bbq sauce and ketchup, hot sauce, salt, pepper, onion powder, garlic powder, Worcestershire, and top with slices of bacon.

I don’t have measurements for any of the ingredients. It’s just by feel and level of inebriation.

[THE_WIZARD_]

Not bad. I throw in some sauteed diced onions and jalapenos as well. Also a touch of molasses...

[AlabamAlum]

I never have molasses in the house or I would. I’ve done fresh onion. Never done Jalepenos, but I put enough Tobasco to heat it up nicely. I’ll have to try that.

[iam416]

Probably don't need molasses if you have brown sugar. But, molasses is a great staple item to have in the pantry. I had a version similar to AA's but I browned sausage and mixed all that shit together. It was tasty.

Lately I've moved away from the sweet heat to a baked beans riff on red beans that is just outstanding. It's better over rice, but you can tinker with it to get it to an outstanding "beans" side. Straight in your face cajun flavor and kick (cajun trinity, cajun seasoning, hot sauce, some Andouille-related sausage). And it works for me because when I go all-in on a pulled pork-based meal -- and that's what I serve at my christmas party (heh) -- I include a sweet potato dish that gives you the sweet to balance out the heat on the dish.

Say what you want about the conquered people, but never disparage their cuisine.

[froot loops]

You're a regular Kevin Belton.

[THE_WIZARD_]

I was thinking more like Farmer Fran...

[froot loops]

[AlabamAlum]

Yeah, came to post that about Gelding.

Next on the list: BOB.

[AlabamAlum]

Probably don't need molasses if you have brown sugar. But, molasses is a great staple item to have in the pantry. I had a version similar to AA's but I browned sausage and mixed all that shit together. It was tasty.

Lately I've moved away from the sweet heat to a baked beans riff on red beans that is just outstanding. It's better over rice, but you can tinker with it to get it to an outstanding "beans" side. Straight in your face cajun flavor and kick (cajun trinity, cajun seasoning, hot sauce, some Andouille-related sausage). And it works for me because when I go all-in on a pulled pork-based meal -- and that's what I serve at my christmas party (heh) -- I include a sweet potato dish that gives you the sweet to balance out the heat on the dish.

Say what you want about the conquered people, but never disparage their cuisine.

I love that have a southern palate.

I’ll post my red beans and rice recipe sometime soon. And when I say “mine” I mean I stole it from a Cajun chef named Justin Wilson. He used to have a cooking show on PBS years ago (I garONtee!).

[THE_WIZARD_]

What should be next on your list is STFU

[CGVT]

I love that have a southern palate.

I’ll post my red beans and rice recipe sometime soon. And when I say “mine” I mean I stole it from a Cajun chef named Justin Wilson. He used to have a cooking show on PBS years ago (I garONtee!).

I make my highly acclaimed oyster dressing for Thanksgiving every year (page 178 of Chef Paul Prudhomme's Louisiana Kitchen) to rave reviews.

BTW, we used to see Justin Wilson on the public access channel in Michigan when I was a kid.

[AlabamAlum]

Oyster dressing is fabulous. I’ve had it at K-Paul’s.

[CGVT]

Oyster dressing is fabulous. I’ve had it at K-Paul’s.

It is an amazing dish. The way Prudhomme layered textures and flavors is genius.