GeauxTigers0107

Nice work Cotton. To the OP, you said your brisket was dry and like jerky even after you wrapped? What temp did you cook it to and how are you confirming those temps? What grade of brisket was it? Do you know how to slice it? All of those can affect it being dry except the slicing question. If...

Really showing off that IQ today huh? :lol:...

I went to New Iberia and picked up one from Meche's that everybody went nuts over....

[quote]I’m off the pellet smoker band wagon.[/quote] [quote]WHATASHAME[/quote] :lol: [quote]I can’t get the smoke I want and all the fan activity dries the meat out.[/quote] That's weird. What temp are you smoking at? I get the lack of smoke issue as most pellet smokers suffer from it...

Without reading the thread...if sac-a-lait wasn't named best tasting at least five times, I will have lost faith in the FDB. eta: 13 times. :lol: Also, I need to try some Walleye apparently. And whatever Unagi is???...

I've ate at Shucks a few times and thought it was pretty good. Not OMG we gotta come back ASAP but it wasn't as bad as some are making them out to be. And every time I went that bitch was packed. I will say this...I haven't been in probably a year and a half though. Always ate raw, Rockefeller, a...

:lol: I did! But it would scorch the outside of the chicken long before the inside got cooked. It didn't have a temp setting. Only a timer. Plus it was a PITA to clean. The only good thing that came from that thing was the elbow length high heat gloves. I still have them and they're great fo...

[quote]I honestly don’t understand the downvotes,[/quote] [quote]Put them in a trash bag and put them in the garbage can outside. What kind of special question is this?[/quote] I mean, it's LITERALLY that simple. That's why you're getting downvoted. Because it's a dumb question....

Answer these two questions... 1. Chicken/sausage or chicken/sausage/pork? 2. Do you want a piece of meat in every bite? THEN your cost can be calculated much easier....

Easy. Showtime Rotisserie. Years ago. What a hunk of shite. eta: and now that Ive read the thread, I second the hell out of the Slap Chop. ...

Throw a little grind meat in there? :lol:...

[quote]Gotta let the chicken sit with the flour on it. Hydrates the flour and it becomes one with the chicken.[/quote] Exactly. Don't just batter and drop in. And I fry at 325. Bring the grease to 360 and drop your pieces. Temp will drop to 315ish but settle on 325. Your fryer may be different th...

You basing this off of a meme that any swinging dick can create? :lol: What year did you quit jr. high? :rotflmao:...

Know how I know you're dumb as a sack of fkin hammers? :lol: Crayon eatin' mfer...

[quote]Linehan is not an X's and O's type coach. Hes a Ensminger clone which is why this is confusing. Brady prob wanted him because hes just like slinger and wanted to recreate the magic. [/quote] There's a shite ton of assuming, speculation, opinion and overall dumbassery in your post. And THA...

exactly how many teams have you coached to a National Championship? In historic fashion at that? Oh...none? STFU then....

[quote]you don't normally see people calling other people "lazy fricks" or "ignorant" on the food board.[/quote] You absolutely do. :lol: Have you had ribs with the membrane on? Now compare that to when you had them off. What did you think?...

[quote]Most Unsettling[/quote] [quote]I laid my family down on the ground and cut their throats. [/quote] You win...

Telling someone to "cook your ribs using 321 method" is ignorant. Every rack is different, every smoker is different, weather conditions, temps...there's too many variables to say one set formula works best. ...

[quote]Let the op cook three racks of ribs and decide for himself. [/quote] Agree. :cheers:...