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Remo Williams
| Favorite team: | USA  |
| Location: | The Home of the Brave |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 752 |
| Registered on: | 12/9/2010 |
| Online Status: | Not Online |
Recent Posts
Message
Looking for movies like Home for the Holidays
Posted by Remo Williams on 11/16/22 at 8:56 am
Probably my go to Thanksgiving movie. I'll add to the list Dutch and Planes, Trains, and Automobiles. I'll hang up and listen. :cheers:
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re: Pork Shoulder with Turnips and Cabbage? Thoughts on a recipe
Posted by Remo Williams on 10/28/22 at 6:48 am
I inject the shoulder with Meat Church butt injection and smoke it in a half pan to collect the renderings. Run those through a fat separator and you've got a pretty good jus. Maybe use a cornstarch slurry if you want it a little thicker. Be sure to post some pics. :cheers:
Telluride recommendations
Posted by Remo Williams on 10/26/22 at 10:18 am
Last minute vacay change. Going to Telluride, CO in early December. We've never skied. Looking for bars, restaurants, and shops, as well as must sees. TIA. :cheers:
re: Missoula, MT for Thanksgiving
Posted by Remo Williams on 10/12/22 at 9:15 am
Want to get out of the south and into the cold. Been to Anchorage for Thanksgiving so expecting cold, snow, and shorter days. Would like to take a day hike but mostly just wander around town, eat, drink, and shop. Also check out the university campus.
Missoula, MT for Thanksgiving
Posted by Remo Williams on 10/12/22 at 6:54 am
Looking to visit Missoula the week after Thanksgiving. Any recommendations would be appreciated. Is a week too long? TIA. :cheers:
re: WFDT
Posted by Remo Williams on 10/2/22 at 7:58 pm
Your limas always look so good. Care to share the recipe? :cheers:
Dry brine steak question
Posted by Remo Williams on 9/29/22 at 4:16 pm
Picked up a tomahawk at Sam's. Gonna dry brine tonight and cook tomorrow. I'm planning on salting all sides heavily with kosher salt and leaving in the fridge on a rack overnight. Do you salt again before cooking? Less because of the brine? Reverse searing btw. TIA. :cheers:
re: What is the GOAT fast food sauce for dipping French fries?
Posted by Remo Williams on 8/30/22 at 3:28 pm
Paul Allen without a single downvote. Y'all must really love this stuff. :cheers:
re: The Instapot, revisited
Posted by Remo Williams on 8/25/22 at 11:45 am
I only use it to make stock and cook rice. :cheers:
re: BR Breakfast Burrito
Posted by Remo Williams on 8/22/22 at 10:07 am
quote:
Kolache kitchen
Technically I think they're tacos but they are big and good. :cheers:
re: Rib rub and sauce
Posted by Remo Williams on 7/25/22 at 12:44 pm
It sounds like you don't like sauce on your ribs. I usually mix killer hogs with a vinegar sauce and some rib candy. :cheers:
re: Denver Restaurant / Bar Recs
Posted by Remo Williams on 6/26/22 at 4:10 pm
Star bar. :cheers:
re: WFDT 6/25
Posted by Remo Williams on 6/26/22 at 8:41 am
Smoked butt, collards, and cornbread.
Bayou, your bartender is starving.
Bayou, your bartender is starving.
re: Cooking podcast recommendations
Posted by Remo Williams on 6/19/22 at 8:24 am
Recipe and technique. Don’t mind a little history sprinkled in.
Cooking podcast recommendations
Posted by Remo Williams on 6/18/22 at 2:25 pm
Just started following Food People. Looking for others. TIA. :cheers:
re: Speaking of pulled pork, what are some of your go-to dishes with pulled pork?
Posted by Remo Williams on 6/18/22 at 6:22 am
quote:
Green chili pulled pork enchiladas
Gotta favorite recipe?
re: Speaking of pulled pork, what are some of your go-to dishes with pulled pork?
Posted by Remo Williams on 6/18/22 at 6:13 am
I’ll hang up and listen. :cheers:
re: Dinner Recs near Baton Rouge Country Club
Posted by Remo Williams on 6/8/22 at 7:58 am
The fish at Palermo is really good. The artichoke app is awesome. :cheers:
re: WFDT
Posted by Remo Williams on 5/30/22 at 4:39 am
#feedyourbartender :cheers:
re: Please critique my brisket process for a heavy bark
Posted by Remo Williams on 5/28/22 at 8:14 am
Wrap closer to 170. Don’t pull until 203. Rest in an ice chest for at least a couple hours before slicing. Doing one tonight. Wish me luck. :cheers:
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