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Biography:LSU '86,'91,'95,'97 (Damn, that's a lot of wallpaper)
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Number of Posts:701
Registered on:12/10/2012
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re: Lake Mary - flood question - DocHolliday1964
Bottom of mine’s 20 ft off ground and 40’ off low water mark. High water mark (2011) was within 8 inches of bottom of my camp...
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re: Calling Baton Rouge- JB9 Edition - DocHolliday1964
Quote:”The most cringe-worthy example is the "sensual" version of it played on the Woman's Hospital commercial. The song is about a trucker who had a one-night stand with a woman in BR. Not exactly the thing one wants to think of when seeing a new baby...unless the hospital is trying to increase its...
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re: WFDT - DocHolliday1964
Pork loin glazed w/homemade habenero pepper jelly Black eyed peas Cabbage sauted in bacon grease Cornbread Nice vino...
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re: Stuck in College Station, TX for the weekend. What's good? - DocHolliday1964
Republic Steakhouse or Chris’s World Grille ftw...
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re: Looking for tips for smoking sausage in electric smoker - DocHolliday1964
Nah boudin filling is cooked before stuffing unlike sausage which is raw meat...
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re: Looking for tips for smoking sausage in electric smoker - DocHolliday1964
I’m still here. I figured arguing with you was useless. You do your thing and I’ll do mine. I prefer to cold smoke bacon sausage etc like in the old smokehouse. As the poster above stated these foods must be cooked further like grilling, gumbo etc. but if you want some othet way enjoy....
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re: Looking for tips for smoking sausage in electric smoker - DocHolliday1964
Cool. That’s not cold smoked....
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re: Looking for tips for smoking sausage in electric smoker - DocHolliday1964
It’s what you buy at store. Almost none of it is “cooked”. Cooked pork is typically brought to 140F plus. Cold smoked is between 50-90F. Which is why it’s cured ( prevents bacterial growth in the “danger zone” of 45-120F). Lots of good cold smoke info on the webs. Cold smoked and smoked are two comp...
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re: Looking for tips for smoking sausage in electric smoker - DocHolliday1964
If he’s curing it and you use the Amazin Smoker, you want to cold smoke. The only heat is from the pellet tube. This results in an uncooked smoked sausage like you would buy at the meat market and is what you want for gumbo. I recommend pecan and oak pellets....
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re: Who is Joe's haberdasher? - DocHolliday1964
Saw him coming out of Harper’s with a suit bag last week. So maybe there?...
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re: CZ has brought back the Bobwhte again - DocHolliday1964
Mine’s 5.25. With choke tubes it’s agreat little gun. My favorite turkey gun w/ tss...
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re: Cast Iron Question - DocHolliday1964
[quote]Bama fan can find some old Birmingham Stove & Range or Martin Stove & Range from Florence, A[/quote] BS&R are quality antiques that usually don’t carry the price tag the Griswolds do....
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re: Cast Iron Question - DocHolliday1964
If you compare “apples to apples”(i.e: skillet only, no lid), the price isn’t that different from the high end new pans. I’m sorry guys, I’ve cooked in Lodge for years before my first Griswold-there is no comparison IMO...
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re: Cast Iron Question - DocHolliday1964
Why not get him some Griswolds?...
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re: Rice Dressing - DocHolliday1964
See the dirty rice thread down the page. Several pretty good ones in there...
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re: Anyone own a Huglu shotgun?? - DocHolliday1964
Sorry but the Yildiz is not in same league as CZ/Huglu. This especially true in the Gen2 CZ’s (all CNC machined). They are really good guns-not great but really good ...
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re: A much better "on this date" The 1982 Florida State game. Fog, oranges,... - DocHolliday1964
My freshman year! Couldn’t find bag oranges in BR for days afterward . The smell of orange coming up from the field was unbelievable. Fog so thick we couldn’t see the opposite side of the stadium ...
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re: Alton Browns Eggnog update page 2 - DocHolliday1964
Buffalo Trace or Makers would be great ...
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