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| Favorite team: | LSU  |
| Location: | Houston |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 25 |
| Registered on: | 6/26/2019 |
| Online Status: | Not Online |
Recent Posts
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How do you stack your burger?
Posted by Swiss on 1/29/20 at 12:27 pm
Tomato above or below the patty? Lettuce top or bottom? I'm trying to configure the perfect burger!
21
Papa's Steak House***
Doris Metropolitan
Brasserie 19
Georga James
Uchi
Vic and Anthonys
Kata Robata
Steak 48
B&B Butchers
Trulucks
State of Grace
Eddie V's
Oportos
Doris Metropolitan
Brasserie 19
Georga James
Uchi
Vic and Anthonys
Kata Robata
Steak 48
B&B Butchers
Trulucks
State of Grace
Eddie V's
Oportos
re: If LSU makes the Natty does anyone know what Hotel the team will be staying at in NOLA?
Posted by Swiss on 12/9/19 at 12:00 pm to Lestradamus
Thanks, but I don't think I worded it correctly, I meant to ask if anyone knew what hotel would be assigned to the LSU team.
If LSU makes the Natty does anyone know what Hotel the team will be staying at in NOLA?
Posted by Swiss on 12/9/19 at 11:51 am
Trying to be proactive!
Combined Tuna and my paycheck, I'm broke now.
brine it for 24 hours,
use tony's cajun butter and inject it,
season with meat church holy cow if you want some spice
keep an olive oil spray or something with high heat capacity on hand to spray the turkey every hour or so while it's on the grill
use tony's cajun butter and inject it,
season with meat church holy cow if you want some spice
keep an olive oil spray or something with high heat capacity on hand to spray the turkey every hour or so while it's on the grill
Just take a lighter and set your arse on fire. It’ll cut out the middle man.
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wish I can like this more than once.
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wish I can like this more than once.
What to do with a dozen Carolina Reaper Pepper
Posted by Swiss on 10/16/19 at 9:56 am
Won them in a giveaway; hopefully, it comes with Pepto and a gallon of milk. Looking for any ideas or recipes on how to properly use them?
GO get lost in Reading Terminal Market and try everything.
If you like Sushi and want to spend some money try the chef's pairing at Morimoto's.
Overall there's a lot of great places out there
If you like Sushi and want to spend some money try the chef's pairing at Morimoto's.
Overall there's a lot of great places out there
Season wings the night before with a dry rub, grill the next day and toss in sauce and boom goes the dynamite!
I buy disposable muffin tins; you can add several oysters per cup, it's easy cleanup and easy to throw away afterward, it's a gamechanger.
LINK
You can't see the oysters under their butter bath but trust me they are there.
LINK
You can't see the oysters under their butter bath but trust me they are there.
I got everything wrapped up around 10 pm last night. I don't think I can make a living off of smoking brisket. I'm pretty sure I overcooked it a little. I let the brisket reach about 165 and wrapped in butcher paper and placed it back on the egg until it reached 202. Afterward, I put the brisket in an ice chest for 90 mins and sliced. As I was slicing the brisket was falling apart. From what I read, I think the mistake was taking it off at 202 as opposed to 190 and letting it rest in the cooler. Also, I went strictly off the temperature and no feel. I was able to snag one decent pic.
LINK
LINK
re: what do i cook with marinated chicken breasts?
Posted by Swiss on 7/31/19 at 10:33 am to tigerdup07
Chicken bombs,
Slice the breast into strips, roll with bacon and jalapenos and toss on the grill. On the side make a lemon butter dipping sauce.
Slice the breast into strips, roll with bacon and jalapenos and toss on the grill. On the side make a lemon butter dipping sauce.
Thanks, not too worried about the midnight approach. Before the chaos started this morning I took my vivaynce now I'm going mad scientist on the grill/web and figured I'll be hungry around 11:30
When to pull the water pan?
Posted by Swiss on 7/30/19 at 11:07 am
Hey guys, my wife, and baby are sick today, so I'm playing nice husband and taking care of everyone, which means I load them up with cough medicine and smoke a brisket. I've never smoked a full brisket before but have watched several videos. My main question is when do I remove the water pan if at all? I plan to wrap around 160 +/- with butcher paper. I'm curious at this time is there's any reason to leave the water pan in there or take it out? Thanks in advance and check out the link to see the brisket. I just put her on, can't wait to eat at midnight.
LINK
LINK
I like crispy bacon, but when doing the brochette I prefer it to be pliable. I also find the texture of crispy bacon does not pair as well with this dish but to each it's own.
That's awesome, thanks.
It's an act of love but made some Shrimp Brochette over the weekend
Posted by Swiss on 7/29/19 at 3:59 pm
Grilled these guys on the egg for 15 mins at 375. First time posting a pic on TD so let's hope this works.
LINK
LINK
if you want a short cut, head over to your grocery store and look at the chop house salads, find the blend that appeals most to you and combine it with your shrimp tacos, I prefer something with a chipotledressing or anything sweet and i like to season my shrimp with ole bay.
I heard Daddy Duncan's is the place to go.
As everyone said,
Darrell's
Off menu item
Darrell's special add shrimp, game changer
If you want something fancier and true to Lake Charles
Mazens
Cousin's Lebanese: believe it or not has some amazing fried oysters
1910 - Great Brunch
Bodega- Great Pizza
Calla Great Restaurant with an amazing burger (recommend ordering for the table as a appetizer)
Darrell's
Off menu item
Darrell's special add shrimp, game changer
If you want something fancier and true to Lake Charles
Mazens
Cousin's Lebanese: believe it or not has some amazing fried oysters
1910 - Great Brunch
Bodega- Great Pizza
Calla Great Restaurant with an amazing burger (recommend ordering for the table as a appetizer)
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