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SmokedBrisket2018
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| Number of Posts: | 1544 |
| Registered on: | 6/13/2018 |
| Online Status: | Not Online |
Recent Posts
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re: New Orleans Dinner
Posted by SmokedBrisket2018 on 9/5/25 at 2:09 pm to lsutiger3672
I always like to recommend Peche if you enjoy seafood.
Don't think it's "Classic New Orleans"...
Don't think it's "Classic New Orleans"...
1
ThermoPop 2 Flash Sale - 43% off today
Posted by SmokedBrisket2018 on 8/27/25 at 10:23 am
re: Vacuum sealing bbq
Posted by SmokedBrisket2018 on 8/21/25 at 8:06 am to LPLGTiger
This is how I store all of my leftover pork, brisket, even ribs. Either toss in fridge or freezer.
I reheat just by putting in a pot of water that is steaming. I don't have a sous vide or anything.
Taste as good as the day I cooked it and it also does not dry out.
I reheat just by putting in a pot of water that is steaming. I don't have a sous vide or anything.
Taste as good as the day I cooked it and it also does not dry out.
re: Looking for recipe on hibachi rice/noodles
Posted by SmokedBrisket2018 on 7/24/25 at 8:40 am to TheRouxGuru
re: Looking for Nola restaurant that can accommodate 18 guys in 1 room
Posted by SmokedBrisket2018 on 7/11/25 at 12:45 pm to Crescent Connection
I went to something at Ralph's on the Park upstairs that had a room like that.
re: Got first KitchenAid mixer. What attachments should I get?
Posted by SmokedBrisket2018 on 6/17/25 at 9:01 am to prplhze2000
I have the meat grinder and the pasta attachments.
Like them both.
Like them both.
re: Making a muffeletta for game tomorrow.. Y'all got any tricks?
Posted by SmokedBrisket2018 on 6/16/25 at 9:44 am to Got Blaze
Looks amazing.
re: Foods you could eat every meal for the rest of your life
Posted by SmokedBrisket2018 on 5/27/25 at 9:09 am to Harry Rex Vonner
Every meal would be hard but
Loaded baked potato
Ground beef crunchy taco with shredded iceberg and cheese
Fatty point side slice of brisket
Scrambled egg with bacon and cheese over grits
Loaded baked potato
Ground beef crunchy taco with shredded iceberg and cheese
Fatty point side slice of brisket
Scrambled egg with bacon and cheese over grits
re: Fresh shrimp for boiling
Posted by SmokedBrisket2018 on 5/12/25 at 11:46 am to RoosterCogburn585
I use Stale Crackers method, and have been for years.
Works perfect.
I never know if the shrimp I purchase have been frozen or not but have never had an issue with the results.
Works perfect.
I never know if the shrimp I purchase have been frozen or not but have never had an issue with the results.
re: Anyone else just love buffalo sauce?
Posted by SmokedBrisket2018 on 1/29/25 at 9:01 am to PapaPogey
The thought of it makes my mouth water.
I love buffalo sauce.
I love buffalo sauce.
re: Oyster shucking for newb-any tips?
Posted by SmokedBrisket2018 on 8/28/24 at 2:17 pm to tigerfoot
You've gotten some good advice on how to shuck.
I didn't read all the replies but I suggest you go buy some big disposable aluminum pans, lay some ice in them and put the shucked oysters on the ice and into a fridge or ice chest.
That way you can shuck them all ahead of time and be ready to roll.
I didn't read all the replies but I suggest you go buy some big disposable aluminum pans, lay some ice in them and put the shucked oysters on the ice and into a fridge or ice chest.
That way you can shuck them all ahead of time and be ready to roll.
re: Explain to me the craze over smash burgers
Posted by SmokedBrisket2018 on 8/18/24 at 11:22 am to TackySweater
I am not here to argue with anyone.
I really like a double patty smashburger with american cheese, shaved onions and bacon.
I also like a half pound burger cooked medium.
They aren't the same.
Both are delicious.
I really like a double patty smashburger with american cheese, shaved onions and bacon.
I also like a half pound burger cooked medium.
They aren't the same.
Both are delicious.
re: Left some lasagna out overnight. Good to eat?
Posted by SmokedBrisket2018 on 8/15/24 at 8:49 am to Mr Roboto
Paging Dr. Sixth and Baronne
re: Name A Mass Produced Processed Food Better Than Homemade
Posted by SmokedBrisket2018 on 8/1/24 at 12:39 pm to Pax Regis
Fried motzarella sticks.
re: Blackstone rust
Posted by SmokedBrisket2018 on 7/30/24 at 1:50 pm to PerplenGold
I just meant for the application you are doing, I wouldn't use water. Pumice stone and oil.
I clean my seasoned griddle with water with no issue, but it's seasoned.
I clean my seasoned griddle with water with no issue, but it's seasoned.
re: Blackstone rust
Posted by SmokedBrisket2018 on 7/30/24 at 8:54 am to PerplenGold
I have used the pumice brick for the same type of problem.
Just use oil and the stone until the rust comes off.
Wipe spot with paper towels to get off rusty oil.
Reapply oil to same spot, clean with paper towels until that spot wipes up clean oil.
Then add your oil to reseason that spot and you should be just fine.
No need to pumice the entire griddle if the rest of the top is seasoned.
ETA: I don't recommend using water.
Just use oil and the stone until the rust comes off.
Wipe spot with paper towels to get off rusty oil.
Reapply oil to same spot, clean with paper towels until that spot wipes up clean oil.
Then add your oil to reseason that spot and you should be just fine.
No need to pumice the entire griddle if the rest of the top is seasoned.
ETA: I don't recommend using water.
re: RIP Vincent Catalanotto - Owner/Chef of Vincent’s
Posted by SmokedBrisket2018 on 6/3/24 at 4:24 pm to Rumspringa
quote:
Rumspringa
quote:
My vote for dickhead
You created an account just to post this?
You're a sad creature.
re: How much is Todd Graves making from Canes
Posted by SmokedBrisket2018 on 5/31/24 at 4:00 pm to nycguy
Enough to make him the 307th richest man in the world. $7.6 billion net worth...
re: RIP Vincent Catalanotto - Owner/Chef of Vincent’s
Posted by SmokedBrisket2018 on 5/29/24 at 3:56 pm to Geauxld Finger
Was this unexpected?
Sad story.
Sad story.
re: Recommend me a white wine. Budget sub $120
Posted by SmokedBrisket2018 on 5/17/24 at 8:33 am to thadcastle
10 boxes of Franzia with that budget.
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