Jerbee02

“For the record, this person is angry that […] mutilation of children has been outlawed.”

Wait, they banned male circumcision?! Genital mutilation for any reason shouldn’t be allowed unless the person involved is old enough to consent. “I have a religious reason for mutilating my children’s genitals” just doesn’t cut it. Wait until your kid gets older and let them decide.

I’m against ANY child’s genitals being mutilated for ANY reason. Anything less is just hypocrisy.

Never mind, I found the answer buried in a thread from long ago:

Note: Podnuh’s uses the fat/trimmings off there briskets in their beans. That gives it the smoky meaty flavor. Fantastic beans. You can do a similar job by jazzing up Bush's baked beans with brisket trimmings, some mustard, honey, garlic and BBQ sauce. Or just use some browned ground beef with the above and put your pan on your smoker uncovered to get some smoke.


Here’s what I do.

Baked Beans

Ingredients

1 lb bacon, fine diced
1 lb hot breakfast sausage
2 medium onions, fine diced
2 jalapeño peppers, minced, seeds removed
4 cloves garlic, minced
4 cans(15 oz)Van Camps beans, with liquid
1 can black beans, with liquid
1 bunch green onions, minced
4 T parsley, minced
1 t each, onion and garlic powder
2 bay leaves
1/2 T dry mustard
2 T Worcestershire sauce
1T Tony’s
1 t black pepper
1 cup BBQ sauce (used KC Masterpiece)
1.5 to 2 cups Norris Best syrup (use a dark syrup)


Method

Brown the bacon, sausage, and onions in an oven proof pot. Use medium heat and cook until the onions are beginning to get a good color. Add the garlic during the last minute or two of the sauté stage.

And all remaining ingredients and mix well. You can taste at this point to adjust seasonings, particularly the Tonys for salt.

Place in a 325 to 350° oven, either in this pot or in a baking dish. Cover the dish for the first two hours or so of cooking, then remove the cover to reduce the liquid volume a bit and develop a little more color on the beans. Total cooking time should be around three hours or so.

Wow... I didn't realize so many people would disapprove of a simple question. 60 downvotes/9 upvotes? Geez. Do up/downvotes actually count for anything, or is it just a 'popularity' device?

In any event, I like MSG. When I lived in the Philippines (most of last year, and half of the 2017) I carried my little panda-bear bottle of Ajinomoto MSG in my backpack with me to most places. A number of girls asked me why that was, because according to them, "Americans all hate MSG". That being said, at least overseas they're up front about it. "MSG" is the only thing they call it - unlike here, where it's generically named "Accent" and the actual ingredient name can only be found somewhere in super small print on the back.

I came across this method a few months ago, and have done two briskets using it with incredible results. I smoke the brisket in my Cajun Injector XL electric smoker with hickory, wrap in butcher paper once it hits the stall, then once it reaches 203 I put it in my Yeti for another 2-3 hours. Supposedly it lets the juices redistribute “better” than just letting it rest on the counter. It certainly seems to have worked in both tests I’ve done. Anybody have a clue why that would be?

I’ve always enjoyed the fried fritters at the Perkins Road (near college and lee) Mary Lee’s. I don’t know why, but they seem to consistently turn out better than their other locations, which tend to have dry “burnt” ends. Highly recommended.

Bumping this post due to someone on the board asking for a sensation salad recipe - this thread appears to be rather definitive on variations and history.

...

Supersaint - it's just an old email address that I use for message board sign ups and as a spam catcher. I haven't actually used/paid for AOL itself since… dial-up? lol

Hi, I'm new to spearfishing but not diving. I'm open to cleaning fish, boats, rigging, paying a portion of fuel & ice costs, etc. I don't drink, but don't care at all if anybody else does. I'm usually available during the week but if given enough advance notice I can request weekends/multi-days off at my work (I work at Bass Pro). I also have a friend who spearfishes/dives that would be interested in coming on some of the trips - same cost sharing scenario outlined earlier. Also, I'm in Baton Rouge, but am more than willing to travel.

Jeremy

Apparently the inventor of the dressing submitted it to the Tiger Bait Cookbook back in the 70's - I found it online - it's a little different from the WAFB version but if my research is correct it pre-dates the others.

SENSATION SALAD DRESSING SUBMITTED BY JAKE STAPLES, THE PLACE
Servings: 8Time: 10 minutesDifficulty: easy
Ingredients

6 tablespoons (90 ml) Romano cheese, grated
2 tablespoons (30 ml) bleu cheese, grated
2 cloves garlic, pressed
Juice of one lemon, more if desired
1/3 cup (80 ml) olive oil
2/3 cup (160 ml) vegetable oil
1/4 teaspoon (1.2 ml) black pepper
1/2 tsp (2.5 ml) salt
Method and Steps

Grate cheeses and mix together. Set aside.
Combine remaining ingredients.
For each individual serving of tossed green salad sprinkle with one tablespoon (15 ml) of the mixed cheeses and three tablespoons (45 ml) dressing. Hint: Freeze bleu cheese to grate.
From Tiger Bait Recipes, p. 55, 6th printing, Copyright, 1976, Published by the LSU Alumni Association, 3838 West Lakeshore Drive, Baton Rouge, LA 70808