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Thread: Bog vs Pileau

  1. #21
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    Quote Originally Posted by CUduckreeper View Post
    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?
    That's how I differentiate it. Chicken and sausage is bog. Pileau will have some sort of game included in it- duck, dove, squirrel, whatever.

  2. #22
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    A proper pilau is prepared in a rice steamer. Bog is done in a pot.
    DILLIGAF

  3. #23
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    It’s no different than Mexican food. 5 different names for the same thing, depending on how you fold the tortilla.

  4. #24
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    They both need some butter in them and Franks when they are finished!
    Low country redneck who moved north

  5. #25
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    If Lab sees this, he's going to be pissed there's no breakfast sausage included in any of it. The heathen that he is.

  6. #26
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    Quote Originally Posted by Hogg View Post
    A proper pilau is prepared in a rice steamer. Bog is done in a pot.
    Rice steamer? Maybe if you’re grandma was a japanese woman raised in SC.

  7. #27
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    The worse mistake people make is cooking with boneless chicken. It should be a crime

  8. #28
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    This is what I cooked yesterday. Call it what you want but it was good eatin. Skrimp will be proud of the the yeller rice if nobody else is.
    20180913_172344.jpg

  9. #29
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    Y'all gotta awful lotta rules.

    Probably the same ones that sent me to Scott's for the best BBQ around.....
    I don't need my name in the marquee lights....

  10. #30
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    Going off looks, neither of them looks to be that good
    Last edited by jevans; 09-14-2018 at 12:15 PM.

  11. #31
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    Necking up a risotto is all you're doing while making a bog, and I mean I like a bog

  12. #32
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    I like cholula with mine, then the red ball ole LA sauce

  13. #33
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    I keep cholula at the house along with the green sauce from Flo's in Murrels Inlet.

  14. #34
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    'Always side with the person from Moncks Corner.
    Ephesians 2 : 8-9



    Charles Barkley: Nobody doesn't like meat.

  15. #35
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    Quote Originally Posted by jevans View Post
    Going off looks, neither of them looks to be that good
    There is always that one guy.

    They were both outstanding. John's had more pepper and the sausage was not andoulli. Elizabeth had more of the chicken flavor and a lighter spice.

    Both were whole chickens.

    Had a good crew of people and raised about 300 for charity.

  16. #36
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    Good deal, Jenks. Looked mighty good from here as does GHR's...

  17. #37
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    Damn I thought about making the hour drive up there. And for those that ask I do use breakfast sausage is what makes it so damn good!
    RIP Kelsey "Bigdawg" Cromer
    12-26-98 12-1-13

    If love could have saved you, you would have lived forever.

    Missing you my great friend.


  18. #38
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    Wish I was closer. Looks tasty

  19. #39
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    Quote Originally Posted by LabLuvR View Post
    Damn I thought about making the hour drive up there. And for those that ask I do use breakfast sausage is what makes it so damn good!
    But do you Brown it first though?

  20. #40
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    Of course, is there any other way?
    RIP Kelsey "Bigdawg" Cromer
    12-26-98 12-1-13

    If love could have saved you, you would have lived forever.

    Missing you my great friend.


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