Search results

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">In many places where I eat it (mostly Cajun country: Opelousas, Houma, Breaux Bridge, Lafayette, Port Barre, Grosse Tete), 'red beans and rice' is red beans with the...

You don't want to mess with that...send it to me for quick disposal About 12 years ago I was given a venison leg (well, actually the thigh) & I smoked it. I don't remember details of the cook at all....seems I did a little research on the 'net first though, but I do remember having friends...

There are probably a lot of opinions to your questions, but here's mine. To answer your questions in order: 1) Glowing orange, with some black. Since you're pre-heating the grill for upwards of 10 minutes, by the time it's ready, you should be close to all glowing orange. 2) Glowing orange...

Jamie, From reading your original post, I take it you're mostly concerned about your (lack of) temps for high heat searing. I've had similar experiences and problems as you've had, and this is how I cured it.... I brought the coals UP to my cooking grate. OK, this requires a few extra $$, but...

Can I be your best friend next time? That looks AWESOME!!

Larry, I'm sorry, but I couldn't disagree more. I'm a MM fan, in theory at least....I lived in Carbondale (right next to Murphysboro) during his heyday and thought the original 17th Street was great....but that was 20ish years ago & I haven't eaten there since I moved. I live in O'Fallon now...

When I fix red beans & rice, I like to cook the andouille into the mix as well..... But when I was in New Orleans this last summer, I had this dish at two places & both served the sausage on the side..... Anybody from New Orleans with an opinion on the technique of this dish? I think cooking the...

The only problem I've had with freezing sauce is making sure it is AIR-TIGHT!!! If it's not, it WILL pick up some funky flavors from the freezer. To be honest, if the sauce is being used for competition, I would only use "fresh"....just my .02

For Christmas, I got the book "Legends of Texas Barbecue" by Robb Walsh. There is a technique decribed as "larding" where hard pieces of fat are cut from the underside of the brisket, cut into slices (or plugs), seasoned with olive oil and rub, and then inserted into the lean side of the...

Color me lucky...I've done the method Mr. Lampe uses above, without the tape, and have never had a major issue....I just fold the seam over, and crimp it VERY tight. Only once did I get a leak, and it was about the size of a quarter...popped right out the next day.

I MacGyver it & use a flexible cutting board shaped into a funnel through which I pour the water....if that is, I just don't pour in from the top!

Thanks for the review, Tom. I'm on the Illinois side as well & have been eye-balling Bogart's as a place to try, being only maybe a 20-minute drive for me. I have to say, other than Pappy's, which I don't get to too often, BBQ joints around here are rather disappointing. I was so excited when...

While I find this "piglet" unappealing, I'd have to say quality-wise it's (probably) not any worse than most of the pre-packaged lunch meat you find in any grocery store.....and made the same way....which isn't saying much for the quality and production techniques of such items. Chalk one up for...

James, I couldn't agree with you more being able to access the bottom rack easier through the door!

I'll ditto Scotty and Stefan on the gloves from http://www.texasbbqrub.com/bbqgloves.htm They're great for handling hot meat & pulling pork.

Interesting read, Matt, thanks! I'm not one to raise the lid much anyway, because I don't baste or spritz...AND I'm not too anal about temp swings......but I DO like to "snitch" or "sample" when I think the meat is gettin' close.... My motto is: "If you ain't snitchin', you WILL BE BIT**IN'"

I agree with no...I use a Taylor Commercial thermo that cost less than $15 and works great.

I'm a little biased towards Kitchenaids because I own one, but even their smallest & cheapest mixer is no bigger than other brands. Yes, they are probably more expensive, but they are built like tanks and have the following for good reason...they are great! Just my opinion.

If you're making gumbo for the first time (or the hundreth), an oven baked roux works fantastic. No, it's not really traditional, but it works quite well. Alton Brown's shrimp gumbo using this method is here: http://www.foodnetwork.com/rec...bo-recipe/index.html I've used this method for other...

Robert, I for one will admit I've tried "alternate" BBQ when time wasn't on my side....nothing to be ashamed of! Hey, sometimes 'Q of some kind is better than no 'Q at all!!!! Ever heard of the McRib?