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Started By
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What should I cook for Saturday?
Posted on 9/18/13 at 7:08 pm
Posted on 9/18/13 at 7:08 pm
Idk what to cook for the Auburn game, any suggestions?
7
Posted on 9/18/13 at 7:23 pm to Chesticles
War Damn Eagle 
Posted on 9/18/13 at 7:29 pm to Chesticles
How many people? Seafood? Beef? Pork? Chicken? Want to cook indoors or out? Does it need to be made ahead so you can watch the game?
Posted on 9/19/13 at 6:16 am to Btrtigerfan
We had drunk chicken last weekend I'm thinking something on the pit and it's for 6 people and needs to be cooked before the game
Posted on 9/19/13 at 6:29 am to Chesticles
I'll be bbq'ing War Damn Eagle, in the damn rain if necessary. 
Posted on 9/19/13 at 7:47 am to Chesticles
I'm cooking a deer shoulder whilst throwing darts at a poster of Joe Walsh, Don Henley and the boys.
Posted on 9/19/13 at 8:12 am to LSUballs
I don't care because I won't be there. Cook boudin for the Florida game and invite me.
P.S. Boudin will always be my suggestion.
P.S. Boudin will always be my suggestion.
Posted on 9/19/13 at 3:56 pm to Tigertown in ATL
Boudin is a great choice for any occasion! But I would cook a ponce!!!
This post was edited on 9/19/13 at 3:57 pm
Posted on 9/19/13 at 4:00 pm to Chesticles
Brisket, pulled pork, pork ribs, grilled shrimp, scallops...
Posted on 9/19/13 at 5:01 pm to oakdeux
quote:
But I would cook a ponce!!!
What is that?
Your first post, and you've baffled me already.
This post was edited on 9/19/13 at 5:02 pm
Posted on 9/19/13 at 5:20 pm to Chesticles
The low is going to be 66 and will be rainy.. I'm taking advantage of the opportunity to do my first chicken and sausage gumbo of the Fall.
Posted on 9/19/13 at 5:22 pm to bdevill
Posted on 9/19/13 at 5:25 pm to Gris Gris
I wish I had you to help me make my own roux! Still using the jar.
Posted on 9/19/13 at 5:31 pm to bdevill
The jar works, but I think homemade tastes better. You could do it if you tried! Make the oven roux I posted a while back. Nothing to that. Put it in the oven and put the rest of the ingredients together while it browns. I've been doing it for my big rouxs. It's pretty much impossible to ruin on 350 in the oven. Give it a geaux.
Posted on 9/20/13 at 7:52 am to Gris Gris
I'll do it tonight.. and post pics
Posted on 9/20/13 at 8:00 am to Chesticles
corndogs
Posted on 9/20/13 at 8:26 am to Tigertown in ATL
quote:
What is that?
Stuffed pigs stomach. Pretty dang good. But not for everyone taste when they find out what it is
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