pdubya76

Travis Lovell in Dularge. He will put you on fish. He was recommended to me by another poster. We have been with him the last 2 years and left them biting each time. My kids and I had a ball. [link=(http://www.reelingoodcharters.com/reelingoodcharters/Home.html)]Reelin Good Charters [/link]...

They are opening one in Mccomb in the old Ruby Tuesday. I don’t see it lasting long ....

Malcolm Reed also has an app that’s pretty good. He has recipes for many different meats using different types of smokers. I have a few books that were given as gifts when I got started . My favorite is Sam Jones Whole hog bbq book. I just got it and it’s very interesting....

Don’t knock the choice brisket. I have one from Albertsons in the smoker now. A friend of mine got it for me last week. I just cut the burnt ends and put it back in the smoker....

One thing that helps is getting the thickest flat you can. The one that I have on now is thick and has a ton of marbling. Also, when trimming don’t trim the fat on the flat too much. Try to minimize the bald spots. That and injecting it will help keep it moist. Dealing with two different muscle grou...

I have one on the smoker now. It’s a 14.5 lb choice brisket . I trimmed it and injected it with beef broth. I then coated the outside with Lea and Perrins. It got rubbed with a couple different rubs. I put it on last night at 1045 at 235 degrees over pecan . I wrapped it this morning at 155 in brow...

[quote]Tennessee Red[/quote] I’ll use that or Heath Riles vinegar sauce. ...

[quote]When we went to the beach for a week in Nov 2020 - our plan was to cook 2 or 3 nights We didn’t - closest we got was sandwiches and leftovers [/quote] Sounds like us. We plan to cook 5 nights out of the week. We end up doing maybe one and going out. Best laid plans.......

Don’t think you have to cook a pork loin to 165-170. It will be bone dry at that temp. Cook it to ~140 and take it off the smoker. Let it rest awhile before slicing . ...

It’s at 147 . We have friends coming over around 3 for a late lunch-early dinner. I’ll put some ribs on about 10. The TV is ready on the back deck . The race will be on while the kids swim. ...

I haven’t tried it. I’m on a blues hog champions blend kick . My wife and kids love sweet ribs. It’s sweet but not overly so like the original. I’ll cut it sometimes with a spicier sauce which gives it a whole different flavor. It gives the ribs a nice color too....

Gonna be a long night. Oh well.... I have a brisket to cook so I may get to see it all. ...

They hate each other so maybe they will take each other out....

Green Flag!!! [quote]They're gonna need to pit for gas just from all of the parade laps.[/quote] Will have to stop and charge the batteries once they go “green”....

Grilled redfish Fried specks and homemade fries Corn on the cob Whiskey sours ...

Dee Jones . He is not far from you in Zachary. Super nice guy and very easy to deal with. [link=(https://www.gloopla.com/US/Slaughter/1283621035084819/Dijon%27s-Professional-Home-Inspection)]Dijon’s home inspection [/link]...

Have you tried any of Jay Ducotes sauces? I see them in stores but haven’t tried them yet. ...

Pork butt. It’s a forgiving cut that will give you some confidence. Trim the heavy fat cap and apply a rub. I like meat church holy gospel for pork shoulder. Smoke with hickory, apple , cherry, or a mix at 225-250 until it’s 195-200 internal if you want pulled pork. The temp will stall out when...

Fuel distributors will have it. I use in my tractors. They deliver about 200 gallons a year to the house. I use buffalo services in SW Ms....

Here is 80 acres in Amite County just for a reference . This is about 3 miles from where I live and about 8 miles from Lake Okhissa. [link=(https://www.landwatch.com/amite-county-mississippi-undeveloped-land-for-sale/pid/338264722)]Land for sale [/link]...