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Registered on:1/27/2019
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re: What temp do you smoke sausage at? - SixthAndBarone
Humidity, length of smoke, and amount of fat can affect the color. Amount of fat is not really a noticeable issue on the outside of the sausage, maybe just a little, so you can rule that out. Length of smoke - the more smoke, the deeper the color. Humidity is a tricky subject in smoking s...
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re: What temp do you smoke sausage at? - SixthAndBarone
Everything I said is true. I know because of both textbooks and my real world experience. A pork roast and a ham can be the same meat, cooked the same way, but they are two different products, right? It’s because ham is cured. ...
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re: What temp do you smoke sausage at? - SixthAndBarone
“Smoked sausage” is cured. Curing changes the taste of the products and helps preserve it. If you don’t cure it, you are just smoking fresh sausage. Think of it this way: take a brisket and smoke it. You have smoked brisket. Take a brisket and cure it and then smoke it, you have pastrami. The ...
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re: Lava cantina - SixthAndBarone
Why? Do you think he’s an a-whole?...
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re: Green peanuts for boiling - SixthAndBarone
I’ve always associated the green peanuts with late summer/fall. May be early, but I don’t know. Produce stands like Fresh Pickens always have them in season as do many groceries. If you want to boil often, check the local farmer markets and maybe you’ll find a farmer who has them. ...
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re: Lava cantina - SixthAndBarone
Last I went in Lava, it was more of a music theme. Records on the wall, music videos on tv....
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re: Lava cantina - SixthAndBarone
[quote]Almost every Mexican restaurant.[/quote] Couldn’t disagree more. Did you ever go?...
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re: Arkansas is next Colorado - SixthAndBarone
Arkansas also has humidity. ...
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re: Smoked Chuck Roast - SixthAndBarone
There was an article in Tiger Rag Extra a month ago for pulled beef with a chuck roast. I made it and it was great. Smoke the roast at 300 for 3 hours and then wrap in foil for 3 hours. If you can find the article, definitely try it. ...
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re: Rouses chicken salad with cranberry and almond - SixthAndBarone
The regular chicken salad is actually the one thing I enjoy from Rouses. The recipe is like the kind I would make at home. ...
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re: Is There Anything Worse Than Moving? - SixthAndBarone
Travel ball parents ...
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re: Superior Grills-Baton Rouge Closing Temp-Covid - SixthAndBarone
Glad they are closing for this. This is the cost of doing business right now and they made the correct move. ...
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re: Help me overcome my fear of wood smokers - SixthAndBarone
Yes, you need to check it every 30-60 Minutes. You don’t want the fire to get too hot and if it drops too low, it adds to the cooking time. Is it hard? No, it just requires you to tend to it. I have a wood smoker and an electric smoker. I use the wood smoker as a hobby, when I want to spend my day ...
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re: anyone use penne noodles in there pastalaya - SixthAndBarone
Penne is great. I only use either spaghetti or penne. I hate Pastalaya with bowties or rotini. Penne tends to hold a little liquid inside so you get a little juicy bite sometimes. Penne looks a little classier than spaghetti. But my favorite will always be spaghetti. ...
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re: Baton Rouge nostalgia thread: Florida Boulevard businesses edition - SixthAndBarone
(All have been named, but worth naming again) Raxx New Generation Old New Orleans PoBoy Panchos Mr Gattis Putt Putt I remember Wendy’s and Taco Bell, one of the only BR locations at the time. Carlos’ - best tacos ever New revival? A Checkers has been built and opened on Florida ...
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re: How do you feel about restaurants adding a 15% order surcharge? - SixthAndBarone
[quote]Every restaurant charges it, its just built into the price of the food. It’s tacky as shite to add that to a bill especially in the name of “helping employees”[/quote] This is a great point. The restaurant can charge whatever they want...raise the menu prices. But a surcharge is wrong. ...
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re: How do you feel about restaurants adding a 15% order surcharge? - SixthAndBarone
Sorry for being so educated that I know the term immoral. ...
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re: How do you feel about restaurants adding a 15% order surcharge? - SixthAndBarone
I think this is totally immoral and horrible. Raise your menu prices instead of adding a surcharge. And don’t give me that it’s just because of covid BS. It’s wrong. Period. How about filing a report for price gouging during a state of emergency? Think that goes too far, it may but it also may be i...
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re: If JBE extends the lockdown... - SixthAndBarone
It’s a stay at home. Why do y’all keep thinking it’s a lockdown? Big difference. ...
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