GeauxTigers0107

[quote]Much better with dry chips. Thanks[/quote] Common myth is to soak wood chips before use. But if you really think about it, it's a dumb idea. To get that wonderful smoke flavor you desire, the wood has to burn. For it to burn, it needs to be dry. ...

Boiled a hamper today (5 doz). Fill 100qt pot to 5th hole on basket. (1) 16oz bottle of Louisiana Liquid Crab Boil (1) 4lb bag of Louisiana powder 8 lemons 6 onions 1 bunch celery 1 bottle Louisiana Hot Sauce 1 jar Garlic Powder (not the granulated) Potatoes Mushrooms Sausage Corn B...

[quote]LouBega[/quote] Yeah. Autocorrect got me. [quote]At which Rouse's have you seen it? [/quote] In Thibodaux. [quote]I'm wondering why I got down-voted for starting this thread. Geez, a guy can't ask a question?[/quote] Because this site is loaded with "adults" who get their rock...

10/10 those two are scissor buddies...

[quote]I actually strike all of my irons [b]exceptionally[/b] well.[/quote] [quote]I’m a bogey golfer[/quote] :confused: :lol: eta: Long straight driver for me. All good scores start with an approach from the short stuff....

[quote]Richard's Boudin[/quote] Is garbage [quote]It's about the best you'll find in a grocery store.[/quote] No it's not. Rouses carries one called Two Brothers that is made in Patterson. It blows Richard's boudin out the water. [link=(https://www.tigerdroppings.com/rant/food-and-drink/...

[quote]Either bacon or andouille , jalapeños onions, bell peppers, cheddar cheese or seafood (shrimp or crawfish) onions, bell pepper, mushroom white cheddar, pepper jack or havarti[/quote] Ive made both of those and love them. Adding de-cased boudin is always a good idea too. And my omelets are ...

[quote]So...I just set my own personal record for longest smoke ever this weekend. 14 pound prime packer from Costco. Trimmed about 2 pounds of fat off. Was feeling lazy so after I rubbed it with SPOG plus some paprika and let it sit for a few hours I put it in the MES 40 at 225 with alder and h...

[quote]The plan was to save ribs for last. It's the one meat that got me started in bbq, that I feel the most passionate about, the one that I've had the most success with in competition, and the one that I feel like I'd have the most to offer. I've struggled over the last day or so wether I shoul...

[quote]I have a Daniel Boone and like it a lot but have had a few issues.[/quote] Had my very first minor issue with my Jim Bowie this wknd. The low pellet alarm came on when I turned the pit on and it wouldn't go off. Everything else worked fine, the hopper was full, etc. I even shut it off the ...

Me and you both know you wishful dreaming.... :lol:. But I wish you were right....

It's probably my favorite pistol atm. But I did a complete spring upgrade on it. It's absolutely butter smooth. ...

I haven't but I follow Chuck Pippen on Youtube. He's a bass guide and fishes Lake Toho and the Butler Chain a lot. Check him out. You may be able to pick up some tips. [link=(https://youtu.be/oVThDWo3C0s)]YouTube[/link]...

[quote]There's plenty contests within driving distance for you coming up. If you ever do one, and I'm there, you can setup right next to me. I'll help as much as possible throughout the cook. [/quote] How can I get these notices of the contests? I like the idea of setting up next to you. Everybod...

[quote]Mr and Mrs Webre are great people!! Don’t ever confuse that fact ass!![/quote] Uhhh....I think that's what he said bruh. [quote]he is good people like Mr. Webre[/quote]...

[quote]What part of the state do you live?[/quote] Within an hour of New Orleans [quote]What type of equipment do you have?[/quote] Green Mountain pellet smoker..the Jim Bowie model [img]https://i.imgur.com/qatd6Xo.jpg[/img] And a New Braunfels stick burner [img]https://i.imgur.com...

[quote]My name is James. Some people on here may know me from Hogs For The Cause, because I'm the head cook for Aporkalypse Now. I travel all over, competing in bbq contests for 12 years now, will compete in two bbq world championships this year, have been on a team that's won MIM twice, teach bbq c...

[quote]I like 3/4 part of restaurant grind black pepper, 3/4 part coarse black pepper, and 1 part coarse kosher salt.[/quote] Explain your choice of two different black peppers please. Also, squaring off the brisket, is this just a competition thing or do you do every one like that?...

[quote]I don’t think y’all boys understand who you talking too.[/quote] I don't guess we'll get an answer to this huh? I have no idea who he is but from his posts in all three threads he and I agree on several things. My brisket cook: Start with a prime packer and trim it a good bit. I like...

[quote]Carnoustie>>>>St. Andrews[/quote] You've played them both? Why is Carn>>>>>>>>than the old course?...