GEAUXSCHOONER

could it be the meat is ground, rather than chopped.. would that make a difference?

i will add more liquid to the mix

goode company pecan pie in houston supposedly uses vinegar.. anyone tried a recipe with vinegar?

any suggestions on eating? wife and i are going in a few weeks.. thursday -sunday morning.

my seared then crockpot roast came out perfect, but since we live in Southeast Texas, no good poboy bread to be found. my wife bought little hawiian sweet rolls we made badass little roast beef sliders.. meat, provolone, cabbage, top with gravy (no mayo for me)

i know I'm about to get a lecture from the food board but what the hell, it was good.

any easy go-to recipes.. im wanting to try something new

dont laugh.. bit this might just change your life.

fry it is always a no fail, but..

fire up grill
cut into peices and pound out till thin.
sprinkle your choice of seasoning
add dab of cream cheese
add slice of jalepeno
roll up the meat
wrap roll in MAPLE bacon and stick a toothpick in to hold together.
when bacon is about done, pour on some maple syrup.. when syrup is carmalized, pull off and enjoy..

also works with teal.

he would have ran up the score 72-14 if he could have.. and mad he lost by what he did.. in the 3rd qtr Arky still could have thrown the ball enough to stay in it..

gay

wouldn't we face a starting qb every game.. you cant start a game without 11 "starters" wouldnt a 5th sring be a starter if he took the first snap..

go back to bama and lick your mommas arse crack while jerking it you pathetic gump

i use it for cornbread.. mealt a few tablesppons in cast iron while pre-heating oven. when oven and skillet are hot, rotate skillet to cover then pour remaining grease in jiffy cornbread mix made to directions and stir. pour mixture into skillet and bake according to directions.. when its done it falls out when you turn it upside down.

pancakes should be easy.. simple is better



• 1 1/4 cups flour
• 2 1/2 teaspoons baking powder
• 2 tablespoons sugar
• 3/4 teaspoon salt
• 1 egg
• 1 1/4 cup milk
• 3 tablespoons melted butter

Combine dry. Beat egg. Combine wet. Mix wet into dry. Stir until barely mixed. Can be doubled, tripled, etc.

i have a 10 gallon pot that needs a makeover. it seems like in Baton rouge there were places you could take this to be done.. but i live in beaumont tx now. anyone know anybody someone maybe in lake charles area who does this? i really dont have the time or the "want to"

turkey cliffhanger sanwich at queens bbq
the spot

if you are going to cook brisket correctly..
and by that i mean in a smoker with real wood. ( i placed 2nd brisket in cookoff just this past weekend)

pick a good brisket . around 10-12 pounds is my preference. if you can bend it then it isnt too fatty. packer trim only.

trim fat cap to about 1/4 inch, and remove most of fat between flat and point on side opposite fat cap( helps for slicing later, and makes it easier to get more rub in)

apply dry rub, (i use a pre-made mix from pitts & spits in houston, but dont go crazy. its supposed to taste like meat.
if you inject or stuff you are on your own. i dont do that, it just makes the meat have injection stains in some parts.

let sit in rub for as long as you want.. i ususally dont do more than a few hours, it really isnt going to seep in much anyway.

prepare smoker .. get to 225-250f. place brisket fat side up! for about the first 6-7 hours then wrap with foil, again, fat side up. we call this the texas crutch, but you cant go wrong. let go to internal temp is around 185-190.

the trick now is to place in a cooler line with foil for a few hours, meat will redistribute jucies and become tender.

now you are ready to go.. separate point from flat and slice against grain. a competition brisket slice should pull slightly then break.

nothing taste better than a good brisket and a coors light

where did that monster smoker come from.. i need one

breakfast.. cheese grits, deer sauage and biscuits

(wife is gone)