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re: Billy's Boudin Scott,La - Tigersminus21 on 10/22/12 at 1:37 pm
Billy's is my personal favorite Boudin. His Krotz Springs store is on the way to my hunting lease and I eat it far more than I should during hunting season. It's definitely a legit Acadaina boudin shop, unlike some of the tourist traps....Jump to Post - View Topic - Replies (1)
re: Has your wife ever said anything about cooking that made you wonder how you ever - Tigersminus21 on 10/22/12 at 1:29 pm
My wife doesn't complain because everthing she ate before we were married came out of a box, or a restaurant kitchen....Jump to Post - View Topic - Replies (0)
re: Weirdest thing you've eaten when you were desperate for something sweet - Tigersminus21 on 10/19/12 at 8:57 am
Holy Smokes, you win! I was going to say butterscotch chips out of my wife's baking stash but I'm kind of embarassed of that answer now....Jump to Post - View Topic - Replies (0)
re: How to mantain temperature in smoker with charcoal?? - Tigersminus21 on 10/19/12 at 8:41 am
One other thing that helps is to drill some holes in your charcoal pan to increase airflow. I used to have a smoker just like yours and It had a terrible problem with the ash from the top coals smothering the fire out. If you use lump charcoal instead of briquettes, it will help too becuase it pro...Jump to Post - View Topic - Replies (1)
re: I just witnessed some of the worst cooking instructions on TV - Tigersminus21 on 10/15/12 at 8:16 am
Food network is a joke. There used to be some legit shows on there, but now it has been dumbed down for the sheeple to the point where it's unwatchable. Best cooking on TV LPB create channel. Cox chan 123....Jump to Post - View Topic - Replies (1)
re: Has anyone ever bought a cow for slaughter? - Tigersminus21 on 10/12/12 at 4:30 pm
You can go to a legit butcher like Scallans and buy a whole, half or quarter cow butchered to your liking. My brother in law does this twice a year. Problem is, i find the meat to be meh......Jump to Post - View Topic - Replies (1)
re: Looking for a simple homemade dressing to go with grilled shrimp salad.... - Tigersminus21 on 10/12/12 at 2:59 pm
I think Sensation dressing is pretty much the Alpha dressing. Easy to make and really tasty. Some people would say it's too punchy for something delicate like shrimp. I say not. 1/2 cup vegetable oil 1/2 cup olive oil 2 tbsps lemon juice 3 cloves garlic, minced and mashed 2 tbsps white vin...Jump to Post - View Topic - Replies (1)
re: What to smoke? - Tigersminus21 on 10/12/12 at 11:29 am
I smoke by temp, not time but usually brisket and butt take me about 10 hours of smoking time. I did pulled pork for the Auburn game. I put them on around 7ish and they were ready for game time....Jump to Post - View Topic - Replies (1)
re: What to smoke? - Tigersminus21 on 10/12/12 at 11:11 am
That's not enough time to do brisket or pork butt. Spare ribs, you can do in 6hrs Babybacks, you can do in 5 hrs Pork Loin, you can do in 4 hrs Chicken, you can do in 4 hours I, personally am doing chicken in keeping with the "Gamecock" theme. ...Jump to Post - View Topic - Replies (3)
re: Food Board: Last dinner in Orange Beach. Ideas? - Tigersminus21 on 10/11/12 at 4:52 pm
Drive to Pensacola and go to McGuires Irish Pub. Best food on the emerald coast. (although that aint sayin a whole lot)...Jump to Post - View Topic - Replies (0)
re: Suggestion for French Quarter restaurant needed - Tigersminus21 on 10/11/12 at 4:35 pm
Try the Bon Ton Cafe'. Solid old school New Orleans food. Prices are not crazy, staff is friendly. Atmosphere is cozy and a bit dated but that's part of the charm IMO. Catfish bites for the table followed by some turtle soup and crabmeat au gratin is as solid a meal as you will get anywhere....Jump to Post - View Topic - Replies (0)
re: In BR for work. Off college. What should I have for lunch? - Tigersminus21 on 10/10/12 at 11:11 am
Parrain's has a nice lunch menu....Jump to Post - View Topic - Replies (0)
re: Lets talk about Olde Tyme Grocery - Tigersminus21 on 10/10/12 at 10:46 am
It's a classic. You have to admire anybody who can run a business for that long with no drop off in quality. It's every bit is good now as it was 20 years ago when I was in school at USL. Holy crap... 20 years.... i'm getting old....Jump to Post - View Topic - Replies (1)
re: Gravy question - Tigersminus21 on 10/9/12 at 11:09 am
Make a little roux, except stop it way short of what you would use for gumbo. Get it to about the color of peanut butter. Get your liquid up to a boil and whisk in the roux a little at at a time until it's the right consistency. Way better than straight flour....Jump to Post - View Topic - Replies (0)
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Can't wait for this movie.