Oh my I just learned...TWO Chef's on this channel? I always love what Chef Tom cooks, but Chef Britt just raised the bar on that! That was an awesome looking dish and I'm sure tasted great. Lots of detail for a DIY dish was very much appreciated. Thank you Chef Britt!
You can skip making shrimp stock and use chicken stock for a more conventional and easier approach. The shrimp stock was just the surefire way to get a Cajun flavor profile. The recipe can be modified very easily with what vegetables/herbs/seasonings you have or is your favorite. Just make sure to taste when you're doing the final processing, and if anything, overseason a tad, since colder flavors hit your tongue differently than when they're warm. Thanks so much for watching!
We're just getting warmed up! Chef Tom and Britt were talking about how the pork could make a really tasty ravioli filling! Because, as we all know, pasta solves all of mankind's problems.
@@allthingsbbq Especially a good toasted (fried) ravioli filling. That would be delicious! Possibly add in some of those shrimp from when you were making the stock.
Looked awesome just curious what happened to the actual shrimp used in making the stock? I would think they were at least safe to eat after the stock was strained. I mean the shrimp not the shells.
Is that even legal to eat? I'm surprised the WHO, AMA. CDC, EPA, Cardiologists of America and the Vegan Bureau of Investigation haven't issued UA-cam 'take down' notice. P.S. Could you please send me some?
Looks delicious. The end result reminds me of bergoo. I'm a little to ADHD to spend a day making something like this. Glad you Chefs have the patience to show us.
@@allthingsbbq Thank you. I look forward to your videos every week. Always recipes I can make for family that love shellfish. I just need someone to taste for seasoning
You can skip the entire instant pot step by using pre-made stock or bouillon. And what's complicated about it? Broken down into its constituent steps, it consists of dicing, boiling (if making your own stock), sauteing, braising, and mixing. It's time consuming, but not complicated.
@@tewlbocks3362 I can understand making a stock with the shrimp shells, but leaving the actual shrimp in there for an hr? A chuck roast is falling apart in less time, imagine the shrimp. Very complicated and unnecessary.
@@evolvegod8761 She obviously left the shrimp in for the extra flavor they would impart to the stock aside from just the shells. If you want to argue that's unnecessary, to each his own, but it's no more complicated than using shells alone. Wasteful maybe, but not more complicated since there are no extra steps and shrimp and shells all get pitched at the end. Learn the meanings of words and how to use them properly.
Oh my I just learned...TWO Chef's on this channel? I always love what Chef Tom cooks, but Chef Britt just raised the bar on that! That was an awesome looking dish and I'm sure tasted great. Lots of detail for a DIY dish was very much appreciated. Thank you Chef Britt!
I really appreciate that there is no music, no fast cuts, and no one shouting. These videos are great.
Chef Britt killing it with the last two recipes. Dang that looked amazeballs.
What I love most about this is this receipe is super old and was a way of preserving meat before fridges were really a thing
This is nice walk around on rilletes. Thanks a lot!
Oh my goodness, what an outstanding recipe and it is looking wonderful. That is the next Level - great Job 👍👍👍
That is absolutely crazy! Something new to try with my ys640s and the pork butt I have in the freezer. :-)
Great video! Great recipe!
Wow that looks incredible! Lotta work but still incredible
You can skip making shrimp stock and use chicken stock for a more conventional and easier approach. The shrimp stock was just the surefire way to get a Cajun flavor profile. The recipe can be modified very easily with what vegetables/herbs/seasonings you have or is your favorite. Just make sure to taste when you're doing the final processing, and if anything, overseason a tad, since colder flavors hit your tongue differently than when they're warm. Thanks so much for watching!
@@allthingsbbq Great ideas thanks!
Hey it’s the shrimp shells from Tuesday everything’s coming full circle. Come to think of it shrimp, pork this is a kind of surf & turf dish.
🤔
I would stop after the smoker and eat it with rice. 😊
good idea!
Would shrimp paste work as well in the stock...¿
omg that looks so good...grew up with Quebecois mother so this is not far off from how they cook...oh la la magnifique!!! :-)
I looooove rillettes! Need to make some this weekend.
Wow, looks different but I would definitely try this. How long would the jars last or “keep” in a root cellar or a fridge?
Up to 2 weeks per Michael Ruhlman's book charcuterie... and Chef Brit
Emulsification's next? Pate or terrine baked in pastry dough?? This could be the start of great things!! Love that you guys did this!
We're just getting warmed up! Chef Tom and Britt were talking about how the pork could make a really tasty ravioli filling! Because, as we all know, pasta solves all of mankind's problems.
@@allthingsbbq Especially a good toasted (fried) ravioli filling. That would be delicious! Possibly add in some of those shrimp from when you were making the stock.
when it's chef brit i know it's going to be some fancy shit
She fancy!
That looks delicious and completely unreasonable
I just belly laughed. Thanks.
Pork patte
Looks DELICIOUS
Looked awesome just curious what happened to the actual shrimp used in making the stock? I would think they were at least safe to eat after the stock was strained. I mean the shrimp not the shells.
It's safe to say that remains a mystery...much like the speculation of the relation between Chef Tom and Chef Britt. ;)
Thanks for watching, Nick!
Looks awesome
I was listening intently until around the thirteen-minute mark, when that mixer appeared. After that I just stared at the mixer for a while.
Whoooo whee that looked fantastic
Looks like a very interesting version of Quebequoi Gorton. Nice!
I could've sworn the title said cajun smoked riblets.
me too, haha
ASMR pork rillettes. Good night.
Dang I’ve never heard or seen this. Bet that’s delicious
It was SO good!
allthingsbbq I bet. Send me some. Lol
"It's like pork butter."
Yum.
Heart attack on a baguette!
Loved the video but I don’t know about all the pork fat
Why am I thinking Pork Pate?
Ooohhh goodness
Is that even legal to eat? I'm surprised the WHO, AMA. CDC, EPA, Cardiologists of America and the Vegan Bureau of Investigation haven't issued UA-cam 'take down' notice.
P.S. Could you please send me some?
Yummmmm 1000x
Looks delicious. The end result reminds me of bergoo. I'm a little to ADHD to spend a day making something like this. Glad you Chefs have the patience to show us.
Why do Americans call a Ironpan dutch owen????
I'm sure it tastes good but I'll pass on this one
Good job,but WAY more work than I wanna do. Thx tho....😊👍
You are killing me. So much shellfish...
Sorry if you're allergic, you can use chicken stock!
@@allthingsbbq Thank you. I look forward to your videos every week. Always recipes I can make for family that love shellfish. I just need someone to taste for seasoning
Day 18 of Proposing Marriage to Chef Britt : Still Unsuccessful 🤣🤣🤣💖
Get in line, Juno :)
I got a Reply 😯🥳
You guys are Awesome 👏👏
She needs bigger knives.
Great video to watch but pass on this recipe.
Maybe de-shell and blend the shrimps too?...
🥘
Breath heavier in the mic.
Or get it away from your nose
1 hour with shrimp in instant pot is just crazy. This recipe was also way too complicated.
You can skip the entire instant pot step by using pre-made stock or bouillon. And what's complicated about it? Broken down into its constituent steps, it consists of dicing, boiling (if making your own stock), sauteing, braising, and mixing. It's time consuming, but not complicated.
@@tewlbocks3362 I can understand making a stock with the shrimp shells, but leaving the actual shrimp in there for an hr? A chuck roast is falling apart in less time, imagine the shrimp. Very complicated and unnecessary.
@@evolvegod8761 She obviously left the shrimp in for the extra flavor they would impart to the stock aside from just the shells. If you want to argue that's unnecessary, to each his own, but it's no more complicated than using shells alone. Wasteful maybe, but not more complicated since there are no extra steps and shrimp and shells all get pitched at the end. Learn the meanings of words and how to use them properly.