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Favorite team:LSU 
Location:South Louisiana
Biography:
Interests:All things LSU, golf, drag racing
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Number of Posts:3321
Registered on:10/22/2009
Online Status:Not Online

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re: Pretending to Know ANYTHING About Louisiana Foods - GeauxTigers0107
[quote]Meathead and his bull is strictly for amateurs.[/quote] How so? Who do you recommend? I mean...I guess I'd be considered an amateur since my day-to-day job isn't a cook but I've been paid to cook for up to 400 people. And I've found his site pretty helpful :dunno:...
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re: Pretending to Know ANYTHING About Louisiana Foods - GeauxTigers0107
[quote]IWEI and I am not ashamed to say so.[/quote] I would too. Would I make it a little different? Probably so but the idea of grilled shrimp/andouille poboy sounds good to me. :dunno:...
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re: Pretending to Know ANYTHING About Louisiana Foods - GeauxTigers0107
I guess the only thing I don't like is his comment that "in New Orleans they like everything hot!" That simply isn't true. I'd say we prefer "flavorful" moreso than hot. Boiled crawfish is one of the few dishes that I prefer "spicy"...which I can see how non-residents may call hot. As far as BBQ,...
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re: Smoker is rolling - GeauxTigers0107
Looks great Chi...
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re: UPDATE: I was warned, by many on this board, about JIM'S Firearms - GeauxTigers0107
You also need to lock your photobucket. Nice red btw. :lol:...
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re: Best way to keep crawfish alive for over 24hrs? - GeauxTigers0107
[quote]Keep them moist and cool. Many ways to accomplish this[/quote] Yep. I just take the shelves out of one side of my beer icebox in the shed and stand them up in there. I've also put two or three short 2x4's in the bottom of an ice chest, sack of crawfish on top then an unopened bag or two ...
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re: Cream Sauce For Fish - GeauxTigers0107
I always do a crawfish/andouille cream sauce...
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re: Help - ID Billy's sausage - GeauxTigers0107
[quote]"frozen/chilled," [/quote] This is the correct answer...
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re: Smoked a brisket on my new pellet smoker {pics included} - GeauxTigers0107
[quote]Nice work. It all looks fantastic. [/quote] Muchos gracias. :cheers: [quote]I usually inject a cup or so of beef broth made with Better than Bullion.[/quote] Yep. Good idea. I'm going straight beef broth or consommé next time....
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re: Smoked a brisket on my new pellet smoker {pics included} - GeauxTigers0107
[quote]highcotton2[/quote] :bow: Pork Belly is next on my list. Just gotta do a little research first. Your meat looks scrumptious. [i] :nohomo:[/i] :lol: [quote]That brisket looks top notch. Excellent job! [/quote] Thank you very much Birdman...
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re: Lake Fork Lures - GeauxTigers0107
:cheers:...
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re: Smoker is rolling - GeauxTigers0107
what kind of smoker Jose? Wood used?...
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re: Lake Fork Lures - GeauxTigers0107
Hell on it...got 50 bucks worth of plastic on the way. I'll report back soon...one day...if I remember....which I prolly won't......but anyway...
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re: Smoked a brisket on my new pellet smoker {pics included} - GeauxTigers0107
[quote]Dr Beardface[/quote] Looks awesome Doc!...
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re: Smoked a brisket on my new pellet smoker {pics included} - GeauxTigers0107
The bark wasn't crispy but not what I'd call wet either. I would have liked it a touch firmer but it was still an enjoyable chew. I'll wrap the next one in butcher paper. That should help. The foil is probably why it wasn't as firm [quote]I was actually really surprised at how quickly he got a br...
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re: Smoked a brisket on my new pellet smoker {pics included} - GeauxTigers0107
[quote]however the drawback to spritzing too much is your won't form a good crust.[/quote] Exactly and great point. Its a fine line IMO. Fwiw, I don't spritz my brisket for that very reason....
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re: Smoked a brisket on my new pellet smoker {pics included} - GeauxTigers0107
Thanks 'quake. [quote]Most people I know from over there don't inject those things.[/quote] Trust me, I know...lol. I'm a huge fan of Texas brisket. I plan on doing one without injection one day. ...
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