Favorite team:LSU 
Location:Louisiana
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Occupation:Professional Gentleman of Liesure
Number of Posts:2347
Registered on:5/8/2011
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re: Cooks Country Slow Cooker Gumbo Recipe is delicious - Jibbajabba
I freeze my gumbo into 1.5qt portions. When I want to eat it, I will sometimes transfer my frozen block of gumbo to a crock pot for three hours. ...
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re: Crispy chicken skin with smoker - Jibbajabba
Would you say that I should heavily salt chicken? Should it look like a light snow? Or a blizzard? Put the salt on the skin, or work it under the skin?...
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re: Crispy chicken skin with smoker - Jibbajabba
How would I go about dry brining?...
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Crispy chicken skin with smoker - Jibbajabba
Ok folks. I am going to brine some chicken quarters tonight and smoke them tomorrow. What tips do y'all have? Any favorite seasonings or sauces? How do I keep the skin from being chewey? Do I want a shirt hot smoke or a longer cooler smoke?...
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re: WFDT - Jibbajabba
We are doing breakfast tonight. Wrights bacon, scrambled eggs, toast, and grits. ...
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re: Any suggestions for someone doing a Prime Rib for first time - Jibbajabba
This is one that I did. The crust is salt, coarse ground pepper, rosemary, thyme, white pepper, and garlic powder. [img]https://i.imgur.com/O0pazmg.jpg[/img] [img]https://i.imgur.com/byoBGuq.jpg[/img] The crust was awesome. When it was sliced, the flavor hit through the whole slice. ...
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re: WFDT - Jibbajabba
We are doing smothered pork chops. ...
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re: What are some professions that typically make 200k per 40 hrs/wk - Jibbajabba
[quote]o when you meet people they openly tell you their income[/quote] My wife and I together get close to that but I would never say that to anyone except an anonymous internet message board. ...
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re: Boiled Crawfish in BR - Jibbajabba
Not that it will help you but Hotheads in Alexandria advertised having them yesterday. I have no idea price, size or current availability. ...
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re: Looking for a Chicken and sausage gumbo recipe - Jibbajabba
I use jar roux to cheat and I have people all the time tell me it is the best they have ever eaten. The important part is the smoked meat, getting the salt right, and getting the "broth" consistency right. ...
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re: WFDT - Jibbajabba
Chicken and sausage gumbo. We gonna eat good at chez jibbajabba tonight. ...
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re: WFDT - Jibbajabba
[quote]Black yoga pants [/quote] You know that is her boyfriends leg in that pic. ...
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re: Looking for a good soup recipe - Jibbajabba
Creamy potato and Tasso soup 2 qts chicken stock 2 bricks of Philadelphia cream cheese cubes 8 medium potatoes peeled and diced 2lb Tasso cubed 1tsp seasoning salt 1/2tsp white pepper 1/4tsp cayenne 1tsp garlic powder Boil broth and melt cream cheese. It must be philly cream ch...
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re: Post your favorite soup recipe - Jibbajabba
Creamy potato and Tasso soup 2 qts chicken stock 2 bricks of Philadelphia cream cheese cubes 8 medium potatoes peeled and diced 2lb Tasso cubed 1tsp seasoning salt 1/2tsp white pepper 1/4tsp cayenne 1tsp garlic powder Boil broth and melt cream cheese. It must be philly cream cheese. You...
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re: What's better with spaghetti?? - Jibbajabba
Why not both? That's what we do. ...
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re: Sous Vide help - Jibbajabba
If the water was at least 129, there are no food safety issues to leaving in the bath for many hours. If they are less than a couple of inches thick, you can put them in the fridge where they will be good for several days. Just pull out, re-bathe for about 30 minutes and then sear as per usual....
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re: WFDT - Jibbajabba
We did spiral ham and Hawaiian rolls with baby carrots and a small slice of Colby jack cheese. ...
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re: WFDT - Jibbajabba
[img]big bowl of steaming white rice with butter, salt and a good bit of fresh cracked black pepper. One of life’s most simple pleasures.[/img] Agreed. I like to put a splash of A1 in there too. ...
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re: Looking at Nakiri knives (Japanese vegetable knife) - Jibbajabba
Oh I'm sure they are fine knives. I've heard nothing but good things about them. ...
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re: Looking at Nakiri knives (Japanese vegetable knife) - Jibbajabba
[quote]have a couple of Globals I like. Light and not expensive[/quote] I am sure they are good knives but they are just so damn ugly to me. ...
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