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  1. tbrtt1

    Dry Pork Butts, please help!

    Yeah, as stated multiple times your main culprit is IT or the length of time the IT stays near 200*. You aren’t breaking down the connective tissues. 205* IT works for me.
  2. tbrtt1

    Your favorite dish that YOU make

    Without a doubt:
  3. tbrtt1

    Game Day! Who Dat! Geaux Saints!

    Sounds like a good idea. Just don't use a shiny new penny! I usually go til it gets the color of a Hershey bar. Or til I get tired for stirring it! HA.
  4. tbrtt1

    Game Day! Who Dat! Geaux Saints!

    Of course, the we still have to beat the Lambs first.
  5. tbrtt1

    Game Day! Who Dat! Geaux Saints!

    Truth be told, I'm hoping the Pats pull the upset. Saints have faired well against the Pats in the past. I'd have no clue how they would handle Mahomes. He is a freak.
  6. tbrtt1

    Game Day! Who Dat! Geaux Saints!

    Al, believe it or not, it is a dry roux. They have gotten quite common in cajun world and do a darn good job. For chicken and sausage I usually use a dry roux as my time is valuable these days. If I do a seafood gumbo I almost always make the roux from scratch. My reasoning is I wanna dark roux...
  7. tbrtt1

    Two Brothers New to Smoking

    JC I hear ya. I haver a rather cheap offset too. Makes great Q. I was just thinking as a first smoker a cheap offset could cause some frustration, require some modification and perhaps even cost a tad bit to operate, depending on wood source. If Terry is OK with tinkering and has patience, then...
  8. tbrtt1

    Two Brothers New to Smoking

    Well Young Terry, are we to assume money is no object? As mentioned already, cheap offset smokers are a bad waste of money. Stick burners need to be thick walled and well built (for heat retention and temp consistency). That means they cost a good penny for a real one. I also think there is...
  9. tbrtt1

    YESTERDAYS HAWG TRIMMINGS

    +1 here. I vac seal and freeze and use them in things like beans and occasionally even throw some in a pot of chili
  10. tbrtt1

    Pork Belly Braid

    That looks fantastic!
  11. tbrtt1

    What to do with leftover brisket?

    Looks mighty good. I love doing stuff with leftover brisket. Never done a pot pie. Will give it a shot. Points for the inspiration.
  12. tbrtt1

    Game Day! Who Dat! Geaux Saints!

  13. tbrtt1

    Game Day! Who Dat! Geaux Saints!

    And yes we really put the tater salad in da gumbo.
  14. tbrtt1

    Game Day! Who Dat! Geaux Saints!

    Gumbo, tater salad, poppers and French bread. I’m ready.
  15. tbrtt1

    Pork spares or baby backs

    That’s what I’m talking about. Who says ya gotta choose? It’s good to be in a free country.
  16. tbrtt1

    Just a thinkin'

    I never use water in my electric. You are probably fine either way, but I wouldn’t think it necessary.
  17. tbrtt1

    Tandoori Chicken Wings

    Points! I love Indian food. I love wings. Gotta give this a go.
  18. tbrtt1

    New Orleans Cream Style Red Beans and Rice...(posting at the urging of Disco)

    Ya gotta order Camellia Red Beans. If not you won’t be eating New Orleans Red Beams and Rice. And there is no other red beans and rice. Sorry, don’t mean to sound preachy, but just sayin’. I do lazy man red beans. I throw everything in the pot, cook the crap out of em, and eat em, often...
  19. tbrtt1

    Pork spares or baby backs

    And for the record I ain’t met a rib I didn’t like; BBs Spares, beef, lamb, kangaroo (OK I did eat kangaroo but not the ribs).
  20. tbrtt1

    Pork spares or baby backs

    I go back and forth depending on what’s on sale and how they look. I am looking for even-ness, er... same thickness from end to end and making sure there are no shiners (where you can see the bone viewed from the top). So to translate all that, if I’m at the store looking at ribs and the...
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