Favorite team:LSU 
Location:We Coming
Biography:
Interests:All things LSU, golf, drag racing
Occupation:
Number of Posts:11084
Registered on:10/22/2009
Online Status:Not Online

Recent Posts

Message
quote:

I'm picking up 4 tomorrow and have them slice it into pork steaks. Slicing is free.


I didn't do it this time but I'll talk to the butcher and go pay for them in the front then bring a twin pack back to him. Tell him to split the pack open and freeze each butt separately. Then tomorrow cut one butt into 1/8 thick grillades and one butt into 1" thick pork steaks.

The butts need to be frozen to get good clean cuts on the band saw, especially the grillades.
quote:

Limit per person?


No limit. We just picked up 4 twin packs. My uncle picked up 8. But he makes fresh sausage and boudin a lot.
My wife saw their post on BookFace. It's not advertised anywhere else, including the store.

Until supplies last.




You're welcome. :lol:
If this doesn't clue you in

quote:

If you are like me, you've watched wins and losses with this man.

You've watched the highs of championships, and the lows of terrible seasons. And Mista Robear was with us all the way.

cajunomics@gmail.com


then I don't know what to tell you :lol:
quote:

No matter how hot she is, somewhere there’s a guy who’s sick of her shite.


Bingo.

Like the new avi. GTD?




quote:

Knew a guy that hit that and said it wasn’t as great as you’d think.




That's you. On the left.
quote:

It will close unless someone decides to buy it


Is he advertising it for sale?
Guy's is known for their shrimp poboy but that RB is banging! And I've had Bears. It's good for sure. But not as good as Guy's.

re: Burka Swimsuits

Posted by GeauxTigers0107 on 7/10/26 at 6:00 am to
quote:


How do they keep the dynamite from getting wet?



The bomb pouches are waterproof. Duh.
quote:

Is there anything better than a cold banana?


Box of Popeye's spicy

That was easy.

Next question?
Not the brightest knife in the drawer are you?

He clearly references using Amy's phone. You think Amy's his dog?



:lol:
quote:

you can go back and watch his old videos and realize he was sweep picking before that was "invented".


You're not wrong! I never had the pleasure to see Chet live but we did get to open for Steve Wariner when he came down and played at Bear Creek Steakhouse in Montpelier, La.

They all showed up around 3 that afternoon and we met them and talked music for a good half hour. Very down-to-earth guys. Asked Steve to sign the top of my acoustic. Handed it to him and he sat down and began this flat-picking riff that had me like :wha:.

He signed it and it hangs in my music room to this day. This was in the early 90's.
quote:

Chet Atkinson


Who the hell is this? :lol:

Chet Atkins is the name you're looking for. And he's not underrated at all. A simple google search says:

quote:

Yes, Chet Atkins is universally recognized as one of the greatest and most influential guitarists of all time. Known as "Mr. Guitar," he pioneered a complex, jazz-infused fingerpicking style and was the key architect of the sophisticated "Nashville Sound" that revolutionized country music.

He is frequently ranked highly on all-time great lists, including by Rolling Stone, and won 14 Grammy Awards as well as a Grammy Lifetime Achievement Award. Beyond his own playing—which spanned country, pop, and classical elements—he produced icons like Elvis Presley and Dolly Parton. He was so highly respected for his technical mastery that he created the exclusive Certified Guitar Player (CGP) designation to honor elite musicians.


One guy who Chet inducted into his CGP club was Steve Wariner. Steve had a few country hits in the mid to late 80's but outside of the country music world, he wasn't widely recognized as the great player that he is.

quote:

I use my lodges and do pretty well. Am I missing some magic cooking hack?


You're missing that $220 price tag, that's for sure. :lol:

But as far as functionality over the Lodge? Absolutely not.

You can, however, get it engraved so there's that.
quote:

WYHI? 80 Year Old



No.


Next question.




But props to her for the work she's put in.
quote:

Yall need to clarify “meat” and “protein”. Raw meat? Sausage? To me, “meat” is raw meat (pork or chicken) and sausage is in a category by itself.


That's a "you" problem. Everybody in the whole world lumps the meat totals together. I cook 3:1. Three pounds of meat (pork, chicken and :gasp: sausage) to one pound of pasta...or rice if jambo.

And you wonder why you constantly get down-voted.
Starting at 230* is fine but I'd recommend bumping the temp to 275 or even 300 when your internal temp stalls. That's usually around 165*. Then let it go to 185-190 or so internal unwrapped. You should have a really good bark by then.

Pull it, double-wrap in foil, add some apple juice, another top coat of your rub and even some bbq sauce if you want. Seal it up and put it back on until internal reaches 205. Take it out and open her up. See if the shoulder bone will pull out by hand. If so, she's done.

Wrap it back up and rest it on the counter until internal comes down to 150 or so. Finishing it is another story.

quote:

We had one of our best trips ever Friday. Five man limit by 10, and I was able to avoid live shrimp the whole time.


Damn that's awesome. We did well also but had to work a little harder than yall.

Saturday the guide took us out to West Champagne Island (?). Marker 54 shrimplette under a cork. Caught 3 shorts to 1 keeper but it was still fun. Came back to Independence Reef and got into some really nice trout on the bottom. I think we ended up with about the same amount but felt like we caught a hundred.

Bushwackers were had. Both nights.

:lol:
quote:


Updated.


Not sure you know what this word means.
You're obviously not very good at picking 'em. Because this...

quote:

she checks my phone.


is 100% a deal-breaker for me.

Run.

And don't look back.
quote:

Definitely not a homer.





:lol: C'mon bruh. You got all the LSU stuff hanging behind you and no one else. And look, I ain't mad at it. I enjoyed the video. You made some valid points but

quote:

not a homer?





:geauxtigers: