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Crawfish From Arabi
| Favorite team: | New Orleans Saints  |
| Location: | |
| Biography: | Just a boy from Arabi. |
| Interests: | |
| Occupation: | |
| Number of Posts: | 317 |
| Registered on: | 4/3/2017 |
| Online Status: | Not Online |
Recent Posts
Message
re: How did we end up with Payton’s BBQ buddies running the show?
Posted by Crawfish From Arabi on 12/27/23 at 10:18 pm
I came for the bbq part.........
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re: Charleston Recs
Posted by Crawfish From Arabi on 7/31/23 at 2:47 pm
If you like Italian, definitely go checkout Le Farfalle. I'll also 2nd the above rec for Lewis Barbecue, good stuff there....
re: Cooking Meals For One
Posted by Crawfish From Arabi on 7/24/23 at 9:56 pm
I'd lean towards the dining out option, and try new places. It's probably even cheaper to do so, than grocery shopping per meal. ...
re: Cooking Meals For One
Posted by Crawfish From Arabi on 7/24/23 at 9:54 pm
[quote]The Butcher Shoppe in Pensacola[/quote] Agree with this, The Butcher Shoppe is an absolute go to when in the area. Australian A9+ wagyu, duroc pork, and a bunch more. Kevin there is a class dude. ...
re: Cooking Competitions
Posted by Crawfish From Arabi on 7/9/23 at 4:02 pm
There's a pretty good bbq contest in Morgan City in 2 weeks. ...
re: St Louis Cut Dry Ribs Memphis Style?
Posted by Crawfish From Arabi on 7/9/23 at 1:10 am
[quote]Are you T Roy or chef Ted Borque?[/quote]no...
re: St Louis Cut Dry Ribs Memphis Style?
Posted by Crawfish From Arabi on 7/9/23 at 1:07 am
[quote]they don’t appreciate[/quote]I get it. BBQ and outdoor cooking is very prideful, everyone wants to be right, and king of the cul de sac. I've only ever wanted to help, and offer a little advice over the years. Sometimes the bs isn't worth hanging around.
[quote]former World Champion[/quote]...
re: St Louis Cut Dry Ribs Memphis Style?
Posted by Crawfish From Arabi on 7/7/23 at 5:46 pm
Couple things:
275 isn't a bad temp, especially for baby backs. I know you cooked StL, but try some baby's next time.
Don't soak your wood. Some of that "smoke" is just a little steam. You'll get a better, cleaner burn with the dry wood.
Let them go for a few hours, spray with a lite mist of wa...
re: St Louis Cut Dry Ribs Memphis Style?
Posted by Crawfish From Arabi on 7/7/23 at 3:43 pm
[quote]I could only keep it down to 275 instead of 250[/quote]what kind of smoker are you cooking on?...
re: St Louis Cut Dry Ribs Memphis Style?
Posted by Crawfish From Arabi on 7/7/23 at 3:36 pm
[quote]This is the exact video I posted in OP[/quote]I'm sorry, I honestly didn't watch the video. I saw the Tuffy reference, and figured that it was a video of him cooking them. Tuffy and Carey are both good friends of mine, and we've cooked plenty of times together. Both are very good, humble dude...
re: St Louis Cut Dry Ribs Memphis Style?
Posted by Crawfish From Arabi on 7/7/23 at 12:06 pm
Since geaux4tigers didn't think I provided any help, here goes....
No rib should be tough and chewy, unless that's what you really like to eat. Before cooking any style of ribs, ask yourself, "what is the end texture that I'm trying to achieve?" Just because someone online says that they should be ...
re: St Louis Cut Dry Ribs Memphis Style?
Posted by Crawfish From Arabi on 7/7/23 at 11:41 am
[quote]You can give this up now.[/quote]nah, he's a good dude....
re: St Louis Cut Dry Ribs Memphis Style?
Posted by Crawfish From Arabi on 7/7/23 at 11:28 am
[quote]You're arguing a point no one disagrees with.[/quote]cool, then why all of the definitive suggested cook times?
[quote]BBQ cook times are highly variable.[/quote][quote]3-3.5 hours is too short for St Louis ribs. You need 5-7 hours depending on temp.[/quote]then why suggest such a rigid tim...
re: St Louis Cut Dry Ribs Memphis Style?
Posted by Crawfish From Arabi on 7/6/23 at 11:42 pm
Hey guys, it's been a while. I hope ya'll are doing well, and trying to enjoy this hot arse summer. It's bbq season, and I'll randomly read some of the bbq threads on here, and this one got my attention.
So, let's address a few things in here:
[quote]Are they supposed to be tough and chewy? Is that...
re: Brisket cook times
Posted by Crawfish From Arabi on 12/20/22 at 5:03 pm
[quote]do i treat i base off their combined weight, or individul?[/quote]Individual. You can't combine the weight, because they will cook independently, and probably finish at different times.
[quote]Always cook to temp, not time.[/quote]Nope. While that might be fine for poultry, it isn't foolproo...
re: Need advice on Grilling St Louis style ribs (UPDATE)
Posted by Crawfish From Arabi on 12/8/22 at 10:07 am
sounds good...
re: Need advice on Grilling St Louis style ribs (UPDATE)
Posted by Crawfish From Arabi on 12/8/22 at 10:00 am
Thanks t00f
Speaking of rubs and seasonings......t00f, have you seen my socials? It's coming!!! :dude:...
re: Need advice on Grilling St Louis style ribs (UPDATE)
Posted by Crawfish From Arabi on 12/8/22 at 9:43 am
The best advice that I can give you, when first starting out, is to just keep it simple. Don't overcomplicate it. You and your family want to enjoy your first rack, and get better each cook after. A messed up rack will discourage you.
A couple bullet points:
Find racks with nice, even thickness...
re: 4-2-10 Brisket
Posted by Crawfish From Arabi on 9/9/22 at 4:40 pm
This is a brisket that cooked that was only rubbed, smoked, wrapped towards the end, and finished when it felt good. It was never on the "clock".
[img]https://i.imgur.com/RhMPbMk.jpg[/img]...
re: 4-2-10 Brisket
Posted by Crawfish From Arabi on 9/9/22 at 4:26 pm
I don't get it, and maybe I never will. Why do people still rely on set times to know when bbq is done? I've never done that, and never will. Even on ribs....
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