David Wooderson

If you put it on a smoker or pit and are using wood I would wrap it after about 4hrs or so with foil to prevent the bark from getting real bitter tasting. Besides that it is really hard to screw up. As someone stated previously use a meat thermometer and once it reaches 200 deg internally put it in ...

Dow, Iberville, and a few other ones still do from what I know but it has been a yr or so since i checked ...

Might sound crazy but Phil's market in Hammond has the best Pulled Pork and Brisket sandwich I and other people I work with have ever eaten. Def worth trying if you are in the area...

I agree with the person above Phil's Market is fantasitc!!! Pulled Pork, Brisket, Crab Cake and Roast Beef sandwich are all some of the best sandwiches I've ever had. They also have good homeade chips and real cracklins. Tommy's Pizza is good along wiht the Patty Melt wiht Au Jus from Lee's Kir...

I had the Cajun Injector one and it worked great but only worked for a little over 1yr. That being said I probably used it almost every weekend and sometimes a twice a weekend and some during the week. Definitely got my money out of it but the element went out. I am thinking of upgrading to a smoki...

Anyone have Mike Anderson's tartar sauce recipe or something similar? I am frying some fish tomorrow and love their sweet tartar sauce. Thank you ...

Not sure what it is about LeBlanc's store brand milk or where it is made but that shite last 4 to 5 days past expiration date everytime ...

If this rice is ever cruchy put it in an aluminum pan, add a little water and cover with aluminum foil and put it in the oven at 350 for about an hr and let it sit covered after and the moisture will cook the rice sorry for the run on but im drinking and it is late...

Same here and they come out perfect everytime. I add a little oil on ones with shells to help peeling Original poster might try steaming them as well since they are already peeled ...

I make a rasberry chipolte one that I got off uglybrothers.com which is good and would probably be a good starting place. Habanerros are hot as hell so you will have to be careful on adding to much pepper. I would just add a little at a time and it normally gets a little hotter as it sits up. Good...