Been a while since I’ve cooked a jambalaya, so it was time today. I like to grill my ingredients before hand so they get that little something extra flavour wise. Unfortunately I did not have the chicken thawed out in time to make the first round of grilling.
From there, it was chop it all up and get it ready for the grill. Green pepper, red onion, beef Chorizo sausage, chicken breast, garlic, chopped canned tomatoes, tomato cocktail and slap ya mama seasonings.
After seeing a rendition of this on Food Network I decided to give it a try. We had some onion left over, so now was the perfect time. Cut three slices off the onion and got it on a hot grill on the barbeque. A little S&P to give it some flavour.
Taylor wanted to make something for Cherie and I for our anniversary on January 1st, but since we were out at the cabin, the ability to make much of anything becomes a bit of a chore, so we convinced her to wait until we were back in Calgary and had access to our complete kitchen and all the pots, pans and utensils she would need.
Across the Canada / US border at Porthill Idaho, is a small bar called Big Daddy’s Bar and Grill. We’ve been there a few times, but lately they’ve only been open from 4pm onwards. We’ve missed the opportunity to stop and have lunch. Well today we had to cross the border to get gas and decided we’d call and see if they were going to be open. Well the person who answered the phone said that he’d open the doors for us, so to come on down. We assumed since they were getting ready for their New Year’s Eve bash, they had the smoker going, so why not have a few customers stop in.
Been waiting for this day for over a year now. Brought the smoker out from Calgary in the summer but we’ve only been coming to the cottage for weekends, but this time we’re out for a couple weeks for the Christmas break, so it was time to get the smoker out and working.
First thing first is to get the chimney going to get the coals ready.