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Thread: Bog vs Pileau

  1. #1
    Join Date
    Jan 2010
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    Default Bog vs Pileau

    So we are having a competition at our office right now.

    This whole thing started at a happy our conversation.

    John is from Darlington and cooks a good Chicken Bog.

    Elizabeth is from Monks corner and says that her Pileau is better.

    I personally think they are the same thing so I challenged them both to cook it.

    We have two huge pots going right now. Will be ready just after lunch. If you want to try some of each, then come by our office.

    959 Mauldin Rd. Greenville, SC 29607

  2. #2
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    Looking forward to it

  3. #3
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    Excellent!

  4. #4
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    Sep 2001
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    Wateree, South Carolina
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    Default

    What hot sauces do you have on the scene?

  5. #5
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    Texas Pete and Louisiana

  6. #6
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    Hmmm that sounds mighty tempting.

  7. #7
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    Nov 2013
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    Florence, SC
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    Default

    Isn’t pileau supposed to be a little more gummy, like the dipping spoon should be able to stand up in it?

  8. #8
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    Pics, please...........
    I don't need my name in the marquee lights....

  9. #9
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    Default

    semantics.

    Wish I could make it.

  10. #10
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    John's is the bog. His secret ingredient is Thad Weinberg's sausage.

    20180914_112558.jpg


    Elizabeth's is the Pileau

    Her secret ingredient is fatback. I also noticed that she fried the sausage of time and it has a burnt ends look to it.

    20180914_112616.jpg

  11. #11
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    Going off looks I’d roll with johns. I’m sure they both would make a turd though
    "They are who we thought they were"

    You can dress a fat chick up, but you cant fix stupid

  12. #12
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    You need to move your office closer over thisaway.
    I don't need my name in the marquee lights....

  13. #13
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    Default

    Unfortunately, I have other lunch plans I need to attend, what yall are having looks much better. Elizabeths looks like my type, tho.

  14. #14
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    It’s not Pileau if it’s not cooked in cast iron

  15. #15
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    Darlington
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    That sounds like fun, wish you were closer as well. I’ve always heard that perlou or pileau was dryer than “chicken bog”. Also heard that they are really the same, it just depends on which side of Lynches River you grew up on. If I’m cooking chicken and sausage I’ll call it chicken bog, but say I’m cooking dove and sausage I’ll call it a perlou.

    Upstate people don’t like cast iron?
    Quote Originally Posted by Birddawg View Post
    I dont know how it was done. For all I know that weird bastard that determined it's gender licked it.

  16. #16
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    Quote Originally Posted by Remy View Post
    It’s not Pileau if it’s not cooked in cast iron
    Good grief, here we go.

    Also has to be stirred with a hickory spoon and only counter clockwise. Clockwise stirring is for yankees and "dinner".

  17. #17
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    Petville Township SC
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    Neither have yeller rice. You have to have yeller rice for a perlo.
    Molon Labe
    HRCH Coal's Sparkleberry Cache MH

  18. #18
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    Never, ever take the lid off of a cooking bog.
    Quote Originally Posted by ecu1984 View Post
    Go Tigers!

  19. #19
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    I'm really only posting this link for the first paragraph of the article. For some reason I couldn't copy/paste from it...

    https://www.southyourmouth.com/2011/...ken-pilau.html


    Wish I was closer. That looks like mighty fine.

  20. #20
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    May 2012
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    Default

    Is that weinberg's on 52 between Flown and Darlington? If I go with that.
    If the pile has Andouille I got's to go with , still better in CI.

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