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Started By
Message
1
Posted on 7/12/20 at 8:40 pm to Bayou Tiger Fan Too
quote:
Hammond ain’t there anymore.
Which is weird considering how much business they did and that Southeastern is just right down the street.
Posted on 7/12/20 at 8:54 pm to OTIS2
Tri Tip, mac salad and baked beans.
Posted on 7/12/20 at 8:56 pm to Paul Allen
The Wongs in Hammond we’re ready to retire. The kids have other restaurants and I guess the brothers in Mandeville wanted to go on! ??????? Kinda hurt my heart. :)
Posted on 7/12/20 at 9:20 pm to OTIS2
Ham and cheese omelet, waffle, bacon
Mardi Gras size cup of OJ and Stoli
Mardi Gras size cup of OJ and Stoli
Posted on 7/12/20 at 9:42 pm to OTIS2
Kabobs
Posted on 7/12/20 at 9:51 pm to List Eater
What is spread on there?
Posted on 7/12/20 at 10:25 pm to Lester Earl
S+P, slit and insert garlic and rest in fridge the night before.
butter, chopped rosemary and thyme rubbed liberally.
This is the closest thing I can find online
Only difference in mine is I slit and insert the garlic and they use in the rub.
butter, chopped rosemary and thyme rubbed liberally.
This is the closest thing I can find online
Only difference in mine is I slit and insert the garlic and they use in the rub.
Posted on 7/13/20 at 12:00 am to List Eater
What was your cook time and prep?
Posted on 7/13/20 at 8:47 am to Gris Gris
Started at 10am and 280° and let it creep all the way up to 320° for the final 15° @ 128°
Finished at 12:30 and we ate at 1
Overall it was 2hr 30 mins for a 5# PR
While resting, the IT still creeped up from 128° to about 135°
Finished at 12:30 and we ate at 1
Overall it was 2hr 30 mins for a 5# PR
While resting, the IT still creeped up from 128° to about 135°
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