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  1. Chris in Louisiana

    Halibut tacos

    Nice. I always order halibut when it is anywhere near affordable. Great fish.
  2. Chris in Louisiana

    Vietnamese inspired chicken

    That's some good flavors combined there. Sounds tasty!
  3. Chris in Louisiana

    Hmmmm ... new season of BBQ Pitmasters ?

    The fake drama in so many of the BBQ shows turned me off of them, so I missed season 1 of BBQ USA. Season 2 is airing now, and I decided to give it a try. It is actually pretty good. It's one of the few Q-comp shows that skips the manufactured drama and takes you behind the scenes a bit to...
  4. Chris in Louisiana

    John Fogerty

    John is a true musical genius. The number of hits he/CCR cranked out in such a short time is amazing.
  5. Chris in Louisiana

    Double Peruvian Chicken Spun until they were dark and done.

    I always do two when going to the trouble of setting it all up.
  6. Chris in Louisiana

    Double Peruvian Chicken Spun until they were dark and done.

    Nice looking chickens! I use two charcoal baskets for rotisserie, one on each side, with small amounts of charcoal in each. It's amazing how hot it gets in the big space the kettle rotisserie addition makes. The meat always browns up nicely. Not sure if one or two makes much difference with...
  7. Chris in Louisiana

    Chuck Eyes

    Chuck eyes are the bomb. I wish they were more common around here. I skim the meat dept for them and snatch them up on a rare sighting. Yours are beautiful. Nice cooking.
  8. Chris in Louisiana

    I may have cooked my last chicken wing....

    I like wings, but wife prefers legs, so we alternate. Probably do legs a little more these days since the price of wings went crazy. I've never seen the butterfly method, but I can't wait to try it. If you have time, a good brine of wings or legs makes a noticeable difference in how plump...
  9. Chris in Louisiana

    Leg of Lamb

    Nice cook. It's been too long since we did lamb on the rotisserie. I used to be able to get it at a reasonable price at Sam's, but even they have been very expensive lately. Definitely a treat now rather than a typical weekend cook.
  10. Chris in Louisiana

    Greek chicken kebobs with red pepper and zukes

    Looks tasty. We do fajitas often by grilling chicken, onions, peppers, etc. This looks like a good way to put a different spin on that old favorite.
  11. Chris in Louisiana

    Any lawyers in the house with estate planning experience?

    Attorneys routinely do a conflicts check before taking on a new client. They make sure that neither they nor any of their partners are involved in lawsuits or disputes where they may be adverse to to the potential new client. For example, your Uncle Joe is a beneficiary of the trust. But the...
  12. Chris in Louisiana

    BEEF RIBS

    That's a fast cook. I picked up $38 worth of what was labeled Tomahawk Beef Ribs. They are similar in size to yours. I'm not sure how long it will take to get them to the right tender/bark stage, so an upcoming weekend is going to be a beef rib crap shoot.
  13. Chris in Louisiana

    Thinking of Going to the Dark Side

    I had for years a Spirit that the burners ran left to right. The new ones look like they run front to back, which is worlds better for indirect cooking. I much prefer the Genesis that I bought to replace the Spirit (which a friend is still using many years later), but a lot of that has to do...
  14. Chris in Louisiana

    GrillGrates working today

    Looks good. I love my Grill Grates on a Weber Genesis. In the summer, we often make fajitas by doing something similar to your cook. Sous vide chicken breasts (145 for 2 to 2.5 hrs), then finish on grill for a couple minutes to brown. Use the flat side of Grill Grates to cook up a pile of...
  15. Chris in Louisiana

    Creole meatballs with grits

    That recipe reminded me of some similar ones. If you like Cajun/Creole style meatballs, the Acadiana Table site (which has many great Louisiana recipes) has a a couple for meatballs. Cajun Meatballs and Peppers Meatball Fricassée
  16. Chris in Louisiana

    Christmas Dinner Advice Needed – Making Brisket in December

    We hosted Christmas one year with both families coming for brisket. The beautiful December weather went wIndy like I’d never seen on Christmas Eve night. Of course. We broke out every card table, lawn chair, etc. (anchored with firewood) to fashion wind breaks on all sides; the wind shifted...
  17. Chris in Louisiana

    Smokefire cooks

    That all looks fantastic. Dadburn old pellet cooker doing nice work.
  18. Chris in Louisiana

    In the rain carne asada

    Pati Jinich had an episode of her PBS show where they talked about how carne asada is super popular in parts of northern Mexico. Like barbecue, the term describes the food and the social gathering. Apparently, the folks there throw a carne asada every chance they get. Looked like a blast.
  19. Chris in Louisiana

    Xmas Eve Brisket - 1st Time

    It’s going to be gooooood. As others said, start early so you have plenty of time to get it done. I‘ve had one stay piping hot after as long as 4 hours wrapped in foil/towel in an ice chest. Better to have it done early so you can enjoy your company instead of stoking the smoker and fretting...
  20. Chris in Louisiana

    WEBR goes private - breaking news

    I bought some stock a few weeks after the IPO. At the arranged sale price, I’ll lose enough to have paid for a nice new grill or smoker. Lesson learned. Mutual funds tend to do great for me, but when I get “smart“ and buy an individual stock it is doomed to failure.

 

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