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Favorite team:LSU 
Location:South Louisiana
Biography:
Interests:All things LSU, golf, drag racing
Occupation:
Number of Posts:2968
Registered on:10/22/2009
Online Status:Not Online

Recent Posts

Message
re: Reheating pork butts - GeauxTigers0107
Personally, I would smoke them, rest then pull, finishing dust and sauce then vacuum seal and put them in the ice box. Day of I would just drop the bag(s) into boiling water on the stove to reheat. ...
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re: First Time Smoking a Brisket... Advice? - GeauxTigers0107
I'd advise wrapping sooner if your bark is nice and dark. It all depends on what temp you plan on running at for the first few hours though. [quote]Since I will not be able to use my temp probe after that,[/quote] Yes you will...stick it right through the foil. And when you wrap, don't be afra...
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re: Reverse seared pork chops - GeauxTigers0107
Never reverse-seared pork chops but if I had some 2" thick ones (not stuffed) I'd give it a try. I'd set up an indirect section on my pit and get the temp around 250. Throw in a couple of apple chunks and let them go until the internal reached 140. Pull them and raise the coals and leave the lid ope...
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re: School Lunches in France - GeauxTigers0107
[quote]Royale with cheese[/quote] From Paris with Love :lol:...
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re: Sugar in grits? ... going to hell. - GeauxTigers0107
[quote]Sugar in grits[/quote] Da fuk is this world coming to? ...
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re: First Time Smoking a Brisket... Advice? - GeauxTigers0107
I always start with about two chimney's of Kingsford then about 30 minutes into them stabilizing and burning down I'll add two good chunks of post oak. That leaves me 30 minutes to adjust accordingly. So you're not really wasting too much wood if you follow that process. It just takes repetition for...
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re: First Time Smoking a Brisket... Advice? - GeauxTigers0107
Yeah it sounds like you just started too hot. I've learned that for brisket, if I want it ready for 7pm, I light my fire at 5am. [b]Let it stabilize for an hour[/b], 12 hour cook (typically) then one hour rest time. ...
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re: Brisket U - GeauxTigers0107
Absolutely. I've been smoking meat a long time and I'd still love to do this if it were local to me. For only 65 bucks? No question. If you pick up just one tip that improves your product, it was worth it....
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re: School Lunches in France - GeauxTigers0107
[quote]everytime these threads get started[/quote] Yeah that article is from Aug 2014 so.......
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re: First Time Smoking a Brisket... Advice? - GeauxTigers0107
Yeah that's true. But without seeing his set up it's hard to say. I use a Maverick grate thermometer and ignore the two temp gauges on each lid. One is 30 degrees off and the other is 45. I really need to replace them with good ones....
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re: What Are Your Favorite Cajun Meat Markets in LA? - GeauxTigers0107
Rabideaux's in Iowa and Hebert's in Maurice are both really good. Billeaud's in Broussard has a nice selection of stuff too but my favorite has to be Lagneaux's in Lafayette. I've never bought anything there, cooked and ate it then thought, I'm not getting that again. I have at the other two. [li...
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re: Pork Loin - Accordion Roast - Poboy - GeauxTigers0107
Would eat. Definitely. Well done Nate...
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re: First Time Smoking a Brisket... Advice? - GeauxTigers0107
[quote]I have an offset smoker[/quote] So do I and by far...the hardest part is running your fire. As far as you having trouble getting your temp under 300, it could be a few things IMO... a) You're putting too much wood on at a time b) Your vents are wide open c) Your temp gauge is bad ...
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re: First Time Smoking a Brisket... Advice? - GeauxTigers0107
[quote]his real rub recipe[/quote] First I've ever heard of that. And I've watched a lot of his videos. Where did you get that?...
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re: Oil-Less fryer recipes? - GeauxTigers0107
Did you get the extra basket accessories? If so, wings are really good in there...actually any chicken, even if it's whole comes out nice....
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re: First Time Smoking a Brisket... Advice? - GeauxTigers0107
I love hickory on most anything. It's probably the best all-around wood for smoking. You can get away with varying degrees of hick smoke on everything. But in the case of brisket (12 hour smoke), you're gonna use quite a bit more wood as opposed to post oak simply because it doesn't burn as hot nor ...
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re: Crab Cake Recipe Needed - GeauxTigers0107
[quote]Ina Garten's recipe[/quote] 20 ingredients :ahh: and she says to [link=(http://www.foodnetwork.com/recipes/ina-garten/crab-cakes-recipe.html)]break the lump crabmeat into small pieces[/link] Not legit. :lol: eta: Ninja edit...lol. That celery remoulade sounds nice th...
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re: First Time Smoking a Brisket... Advice? - GeauxTigers0107
No problem. It's simple yet very time consuming but highly rewarding when you finally get it right. I think the key things we all can agree on are salt/pepper rub, oak for smoke (white or post), wrap with paper , pull it at ~195 (which is when the probe will slide in with little resistance) and res...
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re: Crab Cake Recipe Needed - GeauxTigers0107
Interesting twist. Thx....
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re: Crab Cake Recipe Needed - GeauxTigers0107
Details man! I need details...lol. Reason I asked is because my wife isn't down with crunchy veggies. I love 'em but her and the kids, not so much....
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