Recent content by Chris in Louisiana

It's nice to hear of a company doing the right thing in a situation like yours.

Watched a few videos of ribs cooked on the Searwood, and I decided to generally follow a Heath Riles' approach because (1) I had a container of his seasoning that I picked up at Ace Hardware and (2) he won best ribs at Memphis in May. He may know what he's doing. Seasoned and put on at 275 for...

Nice looking chicken! The rotisserie almost always produces great results. My only ding on it is the cleanup. Not terrible, but it sometimes requires elbow grease that I'd prefer to use hoisting a pint of beer.

That is a beautiful muffuletta. Looks as nice as anything I've ever seen in a restaurant or sandwich shop.

Turkey for me often stalls, then zips to higher temps. I always joke that the temp checks go raw, raw, raw, overcooked. The only smoker I knew of growing up was the Brinkmann, which my dad used to annually cook the Thanksgiving turkey. I bought one and used it many times to smoke whole...

Looks very nice. What's your sauce? Did you mix up some remoulade? Getting the right kind of French bread for a po' boy is hard outside New Orleans and cities that have nice bakeries, but yours is homemade, so that is pretty cool!

Looks good. A local Mexican place has pozole on Saturdays, and it has a nice kick. It's great to go there on a cold winter day and get your sinuses cleared out while slurping delicious soup. Make sure the napkins dispenser is handy and full before getting started.

Nice work. Beautiful presentation.

Nice looking turkey. Do you remember your temp and about how long it took to get it done? I'm curious because I cooked the same size (14 lb) turkey (spatchcocked) set at 325 (actual temp likely lower) on a pellet cooker, and it took 3.5 hours to get it fully done. A YouTuber did the same cook...

Looks good. I was just thinking that it's about time to spin a pork loin, one of the last cuts of meat that is reliably available for a reasonable price.

I did a spatchcocked turkey on a Searwood pellet grill. Posted a cook description and several other photos in a thread on the pellet forum. Spatchcock Thanksgiving Turkey

Thanksgiving required an early cook to load the turkey and deliver it to the family gathering place, about 45 minutes away. I generally followed a Grillin' With Dad (YouTuber) approach for spatchcock. I figured it would be close because he used a Searwood. I did skip his putting butter under...

We do noon. I'd prefer later, but noon is better for the people who drive an hour or so to get there, and they want to head home before it gets dark.

That BJ's turkey fry oil says it's a "peanut and vegetable oil blend." How bad could it be for $28.99? I'd probably give it a shot rather than pay three times as much for pure peanut oil. I doubt anyone would bite into the turkey, wrinkle their nose, and ask if it was fried in an oil blend...

That's a new beer on me. I do like Marzen style beers, so I'll try it if it's ever spotted around here.