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A New Orleans Icon - Homemade Version
Growing up in South Louisiana, Baton Rouge and NOLA, among the foods I crave the most since I moved to TX over 20 years ago, is a good Po-Boy. It is one of the first things I eat when I get back to The Big Easy. The foundation of an authentic NOLA Poboy is without question the New Orleans...- tbrtt1
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- Replies: 16
- Forum: Dutch Oven Recipes
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Hey all! What's cooking?
Not sure pics came through yesterday.- tbrtt1
- Post #36
- Forum: Blowing Smoke Around the Smoker.
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Hey all! What's cooking?
Smoked turkey, mashed potatoes, oyster, French bread dressing, green beans, plus , gravy & rice dressing, not pictured.- tbrtt1
- Post #20
- Forum: Blowing Smoke Around the Smoker.
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Beef ribs kind of day
Superb! Be Beef ribs may be my favorite on, and especially off, the smoker. -
Is it still good?
5 second rule expanded to the 5 day rule. Should be fine. Despite the odd “ investigative” report on a “news” network, our ( assuming you are on the US of A) meat source(s) and processing methods are quite good. If you are located in Burkina Faso, please reconsider eating it or even feeding...- tbrtt1
- Post #9
- Forum: Food Safety
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WSM 14.5 curb rescue (pic heavy thread)
l,too, am late to this, but a WSM in a pile of debris: Score. nice work on the refurb. Looks fantastic. By now you have likely cooked enough critters on it to have it seasoned enough. Frankly, I’ve had 6-8 smokers and an 18 and 22 Weber kettle(technically I could claim 9 or 19). But who’s...- tbrtt1
- Post #13
- Forum: For New Members
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End to a poultry week
Never did anything in a crackpot. Did you get any sleep? Sorry, never did crack, but I hear it’ll keep ya up for a while🫢 Kidding aside. Sounds like a nice way to get the yard bird population under control. -
Belated Independence Day Post-Partial Brisket Alert
Thanks Edge. Back when I started posting on this great forum (~2014 give or take) , I would sometimes post so many pics it would take an hour just to post the smoke. I still get the fever now and again. Between Dad’s day and the 4rth, I’ve had just enough time, and more importantly, the excuse... -
Belated Independence Day Post-Partial Brisket Alert
Exactly! Of course they don’t. In my case, those days just blend in with every other day. 😆 -
Belated Independence Day Post-Partial Brisket Alert
Well, I just ranted a bit on another thread about beef prices in Texas, which is literally a crying shame. But the Independence Day of our country deserves a little splurging, IMHO. I took off yesterday (Friday) and was doing honey-dos, etc., and never got around to throwing this up, errr... -
Tri-tip...
Mighty nice looking piece of meat. Sides too. Tri Tip has become rather popular here in Texas in the last several years. H-E-B always has them (HEB is a very well run and superb grocery chain in the Lone Star State, for those not familiar). The issue (and this seems to the issue with... -
How do I protect my pellet smoker from rust inside?
Had my scratch and dent floor model old Treager Lil Tex (I think that is the model) for ~ 8 years or likely more. The burn pot and the heat deflector/diffuser will rust over time. Period. High, direct heat with do that. Mine did. And while there are many Pellet Smokers that are of much higher...- tbrtt1
- Post #9
- Forum: For New Members
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What are you listening to ?
Have heard of her, and her tunes. Friend tunes me on to Samantha years ago, before she became somewhat noteworthy. I played violin, cello, electric bass (a tiny bit of upright bass), and guitar over my many years breathing. As long as it involves actual humans making the music, I can get into it.- tbrtt1
- Post #218
- Forum: Blowing Smoke Around the Smoker.
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A Brisket Weekend
Not sure about that Satan wrap, but I’ll stick around for subsequent pics of the devil brisket. 😆- tbrtt1
- Post #21
- Forum: Blowing Smoke Around the Smoker.
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My first try at a crawfish boil!
Thanks, Al. We always passed a good thyme, Cher! Funny thing: being born and raised south of I-10 in LA, I never developed the taste for oysters until I was close to 30. I came out of the womb eating crawfish, shrimp, and crab. But tried some oysters, both raw and cooked, as a young lad, but...- tbrtt1
- Post #50
- Forum: Non-fish Seafood
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Lobster fest
Mai’s la! Aaaiiiiyeee! Das, some big crawfish, Cher! Love dem crustaceanites. All kinds. Great post.- tbrtt1
- Post #13
- Forum: Non-fish Seafood
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My first try at a crawfish boil!
Ahhhhhhh!, ershters. Love them. My wife and I used to host Christmas Eve gatherings most years, til the kids went off to have lives of their own. So I’d make gumbo and get a sack of oysters. I would shuck half the sack throughout the eve and chargrill the other half New Orleans style (couple...- tbrtt1
- Post #48
- Forum: Non-fish Seafood
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First time smoking pork then finishing in the oven
Some good advice from the others. Seriously. Since you are stick-burning, a suggestion would be to smoke it in the evening@~ 8:00pm, depending on thickness, not weight or overall size. Run the smoker at a good temp to form a good bark, then place in oven ~225* or so. Maybe set an alarm for... -
First time smoking pork then finishing in the oven
Looks real purdy to me. Love the color. I just did one last weekend and posted it belatedly on Tues. You may not have the option, depending on your smoker, but I do mine overnight. Sleep while you smoke. Reheating can be a bit tricky sometimes. Most ovens vary with temps and aren’t always...
