Feb 03 2016
One of the newer members, from LTBBQ, said he was from the
low-country in S. Carolina and that reminded me I had not made any bog lately.
Traditionally bog was made from boiling chicken in a large pot then adding
onions, celery, spices and rice. It was cooked until the rice absorbed all the
liquid.
I came up with my version from different recipes. I use
chicken, smoked sausage, sweet onions,
green onions celery, garlic,dried parsley, salt and pepper. For the rice I use
a box of Zatarain's garlic and butter rice and Uncle Ben's for the amount of
rice I want. I can't buy that mix of Zatarains here in town so I used a box of
their jambalaya mix and I had two links of Aidell's andouille so I used it
instead of smoked sausage. You might say I put a little Louisana in my bog!
For my chicken I had 5 thigh, seasoned with some Penzey's
Cajun. I smoked them along with the andouille on my Traeger at 200 deg. For a
half hour and then to 280-290 grill level. The andouille was done in about an
hour 10 minutes and the thighs in an hour and half. After the thighs cooled I
pulled the meat off and all went in the fridge until supper time.
For our dessert I had baked
buttermilk chess pie I got the recipe from Mary at Deep South Dish. I
used a Pet Ritz store bough crust but they are pretty good! The pie was good.
For me it was like a cream pie with a touch of lemon and the top has a nice
crust on it. My wife could hardly wait to clear the dished and get at the pie!
I chopped up 5 slices of bacon and fried it for topping and
used about 3 Tbs. of the grease for the bog. And sliced some green onions for
on top.
I assembled the dish a little different than stated in my
recipe. I had less chicken and sausage than normal so I used a total of two
cups of rice. I heated the bacon grease and butter in a large pot on medium
high heat and added the onions, celery and garlic. In 5 to 10 minutes it was
getting soft so I added the chicken and andouille. It was all cooked so just
stirred until heated though. Then I added the rice and stirred for about 5
minutes.
I added some salt and pepper then slowly added the chicken
stock until it was pretty wet brought to a boil then down on low heat. I cooked
it about a half hour, adding stock and stirring for a half hour. I used all but
about a half cup of the stock; you want it wet and moist but not like soup.
I baked some garlic knots to have with it and turned out
pretty good! I had bacon and green onions over mine.
The chicken and sausage ready to smoke
About done
Browning the bacon
Bog ingredients
Onions and celery
Sweating in butter and bacon grease
The meat
Added to the pot
Rice added
Broth added
Ready to serve
My supper
Our dessert
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