I have made at least 20 different things that you have made in your cooking is legit! Thank you so much for all the great ideas! Semper Fi
@HeathRilesBBQ6 ай бұрын
Thanks, Michael!
@christopherw32216 ай бұрын
Well I'm born and braised in New Orleans, we normally use pickled pork and smoked sausage, I bring it to a boil then simmer it for 6 or more hours then smash some on the side to make them creamy and thick, tradition is RB&R on Monday since that was the wash day in the past and this allowed the women to put it on and be able to wash clothes the whole day without having to mess around with cooking. Try it that way next time, good work brother
@HeathRilesBBQ6 ай бұрын
Thanks!
@chipper926 ай бұрын
Born and raised in New Orleans and still living here. This is literally a 100 percent perfection how to cook red beans. And I’ve used this exact seasoning combo and it was excellent🎉cap full of some crab boil tossed in goes a long way.
@HeathRilesBBQ6 ай бұрын
Thanks! Glad you enjoyed the video.
@nathangehm2705 ай бұрын
Made this recipe last week. It was phenomenal.
@HeathRilesBBQ5 ай бұрын
Awesome!
@bryanfox27356 ай бұрын
The garlics the pope!
@Trumpetmaster776 ай бұрын
This looks delicious! Very well done! Thanks for sharing!
@HeathRilesBBQ6 ай бұрын
Thanks for watching!
@doubleedge72506 ай бұрын
Looks delicious! Will definitely give this a shot . Well done sir!
@HeathRilesBBQ6 ай бұрын
Hope you do! Thanks.
@robvalero44536 ай бұрын
Amazing meal. One of my favorites sir. Another great video
@HeathRilesBBQ6 ай бұрын
Thank you very much!
@bmc25676 ай бұрын
It’s called Balanced Cooking!! 🥃
@HeathRilesBBQ6 ай бұрын
That's it!
@DirkHarrington5 ай бұрын
That Shun boning knife 👌🏻Great content as always!
@HeathRilesBBQ5 ай бұрын
Thanks!
@jaysonescoe57996 ай бұрын
Yes!! Country Pleasin. Is some darn good sausage. Best Store bought in my honest opinion!!
@mikedodson12826 ай бұрын
I'm from Lake Charles, LA (southwest Louisiana) and I approve this message! Looks good. great job! Those pots are almost identical to magnalite. I have both. these are made in Mamou, Louisiana.
@HeathRilesBBQ6 ай бұрын
Thanks!
@kdranchaz32406 ай бұрын
Lawdy Miss Clawdy does that look AMAZING! Fantastic cook Heath!! I’d knock me back 2 bowls of that!!
@HeathRilesBBQ6 ай бұрын
Appreciate it!
@dantjennings50166 ай бұрын
Thanks for adding the pope I love the garlic too 👍 awesome recipe.
@HeathRilesBBQ6 ай бұрын
Appreciate it! Thanks for watching.
@markplacek66576 ай бұрын
I am going to try this I never had any thing like this before remember iam from the Noth ta
@HeathRilesBBQ6 ай бұрын
I hope you enjoy!
@markplacek66576 ай бұрын
I learn so much from you
@HeathRilesBBQ6 ай бұрын
I'm glad you're watching and learning!
@KyleenDrake6 ай бұрын
This looks awesome. For upcoming episodes got anything that boosts immune system for recipes? Outbreak of pneumonia going on around here.
@BradPow6 ай бұрын
For a split second i thought he was gonna drink the stock hahaha
@HeathRilesBBQ6 ай бұрын
Only thing I wanted to drink was a gold top while I was waiting on it to simmer! 🤣
@scottbable33636 ай бұрын
Love ya sir! I get the Country Pleasin' sausages at our local Superlo in Southaven, and that sausage does NOT disappoint!
@HeathRilesBBQ6 ай бұрын
Great sausages! Love to use them in any gumbo or red beans and rice dish I make.
@antone2tone6 ай бұрын
Them some Gooooood lookin whistleberries!!!!
@HeathRilesBBQ6 ай бұрын
Appreciate it!
@allieandbo6 ай бұрын
Not bad atall. I'd smash a bowl without a doubt. Big fan of some smoked turkey necks thrown in mine.
@HeathRilesBBQ6 ай бұрын
Thanks! Sounds like it'd be good.
@kennybaumann21175 ай бұрын
What no hot sauce, I could tell you were thinking about it. I'm duplicating this recipe tomorrow but don't have your seasoning so going with the traditional Old Bay and the Garlic Herb version. I have fresh and pickled jalapenos so will add a touch of each as well. Hopefully it will fall into one of the "right ways" since you have me craving this so much. I am in luck to have Sigi's world famous sausage factory here as well and their in house Andoui is amazing. Luckily I bought some Chorizo there as well having no idea you were going to do a Chorizo queso dip next. Great minds
@HeathRilesBBQ5 ай бұрын
Sounds great! Hope you enjoy and maybe you can get your hands on some of our rubs soon.
@kennybaumann21175 ай бұрын
@@HeathRilesBBQ It turned out to be exactly what I was craving and not only that the house smelled amazing. I use several of your Amazing rubs, just didn't have the patience to wait for these 2 before I made this dish. I did order them so I will have them next time. 😋😋
@HeathRilesBBQ5 ай бұрын
Awesome! Thanks for all your support, and I'm glad you enjoyed.@@kennybaumann2117
@notaliberalfromcali62456 ай бұрын
Genius oil trick 👌
@HeathRilesBBQ6 ай бұрын
Thanks!
@danielploy91436 ай бұрын
Looking good Mr Heath. I’m betting you used a Bounty for the quicker picker upper.
@HeathRilesBBQ6 ай бұрын
Think it may have been some paper towels from Costco.
@eeodle6 ай бұрын
Link to that big pot, thanks
@HeathRilesBBQ6 ай бұрын
In the description!
@eeodle6 ай бұрын
@@HeathRilesBBQ yes!
@dward6676 ай бұрын
Im gonna have to try that for sho
@HeathRilesBBQ6 ай бұрын
Hope you do!
@alvinsmith82506 ай бұрын
Heath, the fact that you are using New Orleans own 'Camellia' red beans shows you know what you are doing. If it ain't Camellia then they are not Louisiana red beans. Ya heard me?!?!?!?!?!? LOL!
@HeathRilesBBQ6 ай бұрын
Got that right!
@residentevilracing6 ай бұрын
When can we get one of those hoodies?
@HeathRilesBBQ6 ай бұрын
We're not selling them currently but maybe soon!
@user-eb9ig8wb3o6 ай бұрын
Looks great but you need some of Malcom hot sauce
@HeathRilesBBQ6 ай бұрын
Would've been good!
@jasonschultz95706 ай бұрын
So this is basically poor man's chilli on white rice. Way too much effort and money for a side dish that people will eat two spoon fulls of and happily move one to the next dish. If this guy thinks this is a main course, well, bless his heart. Even funnier, I can't tell if this guy is a pot salesman or a chicken broth salesman.First he can't stop talking about some odd shaped pots that supposed everyone needs at least two of, then he adds 5 quarts of chicken broth? Really? That stuff is flavorless and full of salt. Just use water and some Better Than Bouillon. The flavor is far better. So, save yourself a bunch of money and the pain of hauling all those quarts of over priced salty water to your house. This guy needs to move out of the south for a while and discover what good food actually tastes like. Just wow
@HeathRilesBBQ6 ай бұрын
Make it how you like it, Jason. Add whatever ingredients you'd like and cook it on whatever you prefer. I was just explaining what I'm cooking with and why. I say in every video to cook with what you like and how you like. Red Beans and Rice is an entree. Take a visit to Louisiana.
@alvinsmith82506 ай бұрын
@jasonschultz9570 you obviously are from somewhere where you don't understand comfort food or you just never had it. While I'll agree to either use water with Better Than Bouillon (or just water and season it how you like it), I think it was unfair to criticize Heath for his way of preparing a GREAT entree (not just a side). Regarding his promotion on pots, perhaps everyone is not on your level of culinary skill sets and know what to cook red beans in. Bottom line is, don't knock it until you try it (your way). If you ever go to Louisiana, you'll find that red beans are a staple in that state and is on everyone's menu on Mondays.
@jasonschultz95706 ай бұрын
@HeathRilesBBQ Hey man, I was a little harsh. I appologize. A bad day ended in some cheap whiskey and some youtube. I shouldn't take it out on you.
@NeauxLA_Man6 ай бұрын
@@HeathRilesBBQ follow you religiously. I’m also a dyed in the wool New Orleanian. You are correct, red beans, like gumbo, can be cooked a million ways. However, true red beans and rice start with a roux. I’m going to try this, but with a roux as my base and less chickens broth. This technique you’ve shown lends more to a soup type recipe. I’m sure it brings the flavor which is most important. Thanks for sharing your take on a traditional entree typically served on Mondays (aka wash day) in New Orleans!