doubletap

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Corn- whether on the cob, creamed, or buttered. Not into it.

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. Love me some Maque Choux

Will I lose the oysters when I spatchcock my turkey or is it possible to cut around them and keep them on the bird?

I thought some giant Saharan dust cloud was going to protect us.

Why are they allowing players to ground their club in the sand?

Not trying to remove dye. Just trying to fill up a few tanks for my tractor.

Anybody know of a gas station in or around Prairieville that sells off road diesel?

Hey TA

I know the Blanton’s are probably all spoken for but if you have anybody that backs out, I’ll take one.

Hokus Pokus had a few bottles of Blantons, Eagle Rare and McKenna this evening among a few other single barrels. The 3 above were gone in about 10 minutes.

Well I guess this settles the debate.
Purging crawfish

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Our stock as of 20200312

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Someone is a coupon clipper

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Is he dating a fat girl and too absorbed with it? What are you trying to communicate?

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Slump buster

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Didn't T-Roy pass away this past year? I apologize to T-Roy if I am wrong.

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That was Tee Wayne.

There is a lady that goes to the Dutchtown football games that puts ketchup on top of her jambalaya. After she eats that layer and the ketchup is gone, she goes back for more ketchup.

I don't have a recipe, but I will give you my favorite tips.

I highly recommend making your own chili paste or puree. Just get a variety of dried chilies (Ancho, Mew Mexico, Anaheim, Guajillo, Seranno, Arbol) toast them slightly in a skillet then reconstitute them in hot water. Once they are soft, throw them in a blender with some stock or water and puree. You control the level of heat by what chilies you choose to include. You can also add some Chipotle in Adodo sauce if want a little smokey flavor.

I like using different textured meats as well. I use a combination of coarse ground meat and cubed skirt steak that I marinate in a carne asada marinade.
For the ground meat, get a chuck roast off the shelf and tell the butcher you want it coarse ground or chili ground. That way, you know exactly what kind of meat your getting.
For the skirt steak, marinate overnight then sear both sides on a really hot grill. I usually cook it until an internal temp of about 125 (med rare) then let it rest for about 5 minutes and cube it. Make sure all those drippings get back into that pot.

Miscellaneous tips

After browning the ground meat, I drain the fat and deglaze the pot with beer. I usually use Shiner Bock but any beer will work.

Even though this is a beef chili, I use chicken stock. In fact, I use chicken stock for everything that calls stock...even crawfish etoufee.

After the chili has simmered for a while, I add a plain Hershey bar. The chocolate adds a bit of sweetness along with a nice cocoa flavor.

I like adding diced red onions and cilantro at the end. Along with the flavor, it adds a splash of color that may help in a competition.

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These threads look desperate and weak. Take a page from Joe Burrow. Fear nothing

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Chill out dude. This is a discussion board not the Cold War.