u/ImaRaginCajun

I live in Pensacola and we had a hurricane last night and the power is out. Had to break out the camp stove so I could get my fried chicken fix lol

Marinated overnight in a mix of hot sauces and I added cayenne pepper to my seasoned flour /cornstarch mix. Came out perfectly crispy and spicy.

Best side dish that goes well with everything.

I use this Cajun Injector type syringe with the end cut off. Makes stuffing so much easier and less mess. Starting on the end, cut a pocket in your protein, careful to not poke the knife through or the stuffing can leak out. I've added a few pics to show the end result of using the syringe stuffer.

Added a lil extra to the mix and it was wonderful.

Well done chips taste the best!

Excellent Sunday meal,.

I added diced onion, bell peppers, sweet peppers, garlic, jalapeños and a can of Rotel minus the juice. Came out wonderful. Full confession lol, I added cheddar in the middle and it all cooked out into my grill.. 🙄🙄

Best lemon pepper wings ever. Melted 1 1/2 sticks unsalted butter, 3 tbs minced garlic, zest and juice from 1 lemon, lime pepper seasoning and lemon pepper seasoning. After baking coated with the sauce then sprinkled on more lime and lemon pepper.

Smoked a pork butt the other day and got tired of eating sammiches so I added some sautéed sweet peppers, onion, and a Serrano pepper. ( It already had garlic from when I stuffed the butt with some cloves before smoking it.) Coated in seasoned flour, egg wash and bread crumbs. Fried @350 for a couple minutes.

Smoked a pork butt the other day and got tired of eating sammiches so I added some stuffs and made balls.

I had about two lbs of pulled pork left and I diced it up. I had stuffed garlic pods in the butt before I smoked it so I added some sweet peppers, onion, and a Serrano pepper. I diced the veggies and lightly sautéed in butter then added 3/4 c flour. Mixed well.

Made 3 oz balls and coated in seasoned flour and let them sit in the fridge on a wire rack for a couple hours. Removed from the fridge and dipped the balls in egg wash then bread crumbs and deep fried @ 350 for a couple minutes. Came out wonderful.

I soaked them for 5 days in pickle juice. Added some crushed up Vlasaic pickle balls in the flour / cornstarch mix and OMG did that made them super crunchy! They were really juicy inside and pickle flavor in every bite. Previously I only soaked them for a couple of days and you could taste the pickle, but not really well. The longer soak did the trick. I did buffalo wings yesterday with some 4 day soak and you could definitely taste the pickle after saucing them whereas before not so much.

First time making it, and I love it! Simmered a chicken stock for around 22 hours and then threw everything together and simmered for another 8 hours. Threw some homemade tasso, smoked andouille and some smoked pork. Came out thick and creamy af and also kinda spicy but it sure was good.

I love making my own chicken stock. We eat lot of wings and chicken in general. I always save the wing tips, backs, necks, etc in a ziploc the freezer. I usually simmer it covered for 12 - 24 hours. This one went overnight for about 22 hours. I also save vegetable scraps in the freezer and add those in as well. Making red bean gumbo with this today.