re: BH Knew it was Coming.. - GeauxTigers80 on 9/11/16 at 7:29 pm
Harris can hit all the throws in practice but under the lights, it's just not translating right now. I was the same way. Only competitive sport I played in school was golf. I could shoot -3, -4 under on the reg casually. When the pressure was on in big tourneys I would struggle to break 75,...Jump to Post - View Topic - Replies (0)
re: Review: Banh Mi Boys - GeauxTigers80 on 9/6/16 at 8:57 pm
Got take out tonight, fresh dong phuong, excellent combo Bahn mi, shrimp spring rolls were fresh, oyster Rockefeller fries are legit. Review knocks the take out fried seafood, put any hot fried seafood in a Togo box and yes three minutes down the road you got a soggy mess. I'll be a regular...Jump to Post - View Topic - Replies (1)
re: Smoking a brisket in electric smoker. - GeauxTigers80 on 8/14/16 at 2:29 pm
All good info in this thread, low and slow, wrap it, but cooking to 200 internal temp is to much for my liking, the meat just shreds and falls apart when you try to slice it. But maybe some people like it that way. 188-190 is where I pull it off. I like a long rest at room temp, 2-3 hours then p...
Posted on Outdoor BoardJump to Post - View Topic - Replies (0)
re: good places to eat in Birmingham - GeauxTigers80 on 5/24/16 at 11:16 pm
Highlands bar and grill for possibly the best meal of your life, James Beard nominated for best restaurant in America for years straight, bring a jacket for dinner and get whatever fish is on the menu, Chez fonfon is its sister restaurant with a killer burger. Mr. Chens is great authentic Ch...Jump to Post - View Topic - Replies (0)
re: Has anyone used the high heat brisket smoking technique? - GeauxTigers80 on 5/23/16 at 5:44 pm
I was reading the Franklin BBQ cookbook the other day and he says he does briskets at 260. I mentioned that to a friend who used to work there and says they can smoke at that high a temp because the smokers he uses are so large and the heat is very indirect. I still go at 180 over night, wrap and ...Jump to Post - View Topic - Replies (0)
Who fills propane tanks in the NOLA area? - GeauxTigers80 on 1/23/16 at 1:52 pm
I have two large tanks for my new smoker, I can't exchange them. I remember some gas station up 59 in MS that you could fill up, but looking for somewhere in town....
Posted on O-T LoungeJump to Post - View Topic - Replies (10)
re: Mikimoto's made me sick - GeauxTigers80 on 12/24/15 at 10:10 pm
I'm well seasoned in the food industry for 15 years. Seen both sides, been food poisened and had someone claim they had food poisoning from the restaurant I was running at the time. Some foodborne illnesses can show signs in a few hours(someone dresses their staph and then your poboy), but most...Jump to Post - View Topic - Replies (1)
re: Who had Chinese food tonight? - GeauxTigers80 on 12/24/15 at 9:49 pm
We usually cook prime rib or some sort of cow on the eve. Since we have such a large spread of food tomorrow we went out for Chinese tonight, #kennerbrahlittlechinatownislegit Dong Phuong for lunch too!...
Posted on O-T LoungeJump to Post - View Topic - Replies (0)
re: Sous vide lobster, Christmas eve practice run - GeauxTigers80 on 12/23/15 at 9:23 pm
I had a friend who worked at The French Laundry and they put lobster tails in a immersion circulator filled with clarified butter(no water). No bag, he said they were heavenly....Jump to Post - View Topic - Replies (0)
re: USDA "Prime" marbling? - GeauxTigers80 on 12/20/15 at 12:41 am
RL Swift 1855 black angus, high end choice, has better flavor than prime IMO, not sure what retailer carries it. We get it at the restaurant through Halperns, a meat purveyor out of Atlanta. It pricier than your standard choice but the extra dollar or two per pound is worth it. To me marbling...Jump to Post - View Topic - Replies (0)