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Probably coming to your house to eatall of you planning?
Lamb chops are always sweet & juicy.all of you planning?
I hate to brag but I make the best shrimp n grits. Bacon grease is the key ingredient.all of you planning?
Sounds like a challenge. I can stop by your house, too if y'all need a judgeI hate to brag but I make the best shrimp n grits. Bacon grease is the key ingredient
Noooo dude, Mustard and OnionsSardines on saltines with a drop of hot sauce on each.
In mustard sauceSardines on saltines with a drop of hot sauce on each.
HT in Charlotte has hot sauce already in the cane for sardines. Not too bad.Sardines on saltines with a drop of hot sauce on each.
Someone maybe should start up a smoking thread on how they handle their smoked items.I usually like to smoke some ribs for our opener. Bratwurst for the first CFB game of the year. But I might go simple with burgers. Can’t go wrong with a burger. I usually end up snacking all day on chips and drinking beer so by the time it’s 7pm…I’m cooking for the formality of it.
Game is at 7pmOpening day of dove season. So dove hunting while listening to the game. What time is the game? Then eat some doves that night while talking about the game. 😁
and some Worcestershire sauceI hate to brag but I make the best shrimp n grits. Bacon grease is the key ingredient.
Good Point, I will be High!!!Someone maybe should start up a smoking thread on how they handle their smoked items.
I've gotten a smoked butt down perfectly for my new smoker but I'm 0-3 for ribs and 0-2 on brisket.
For me, selecting the right meat is a big part of the process. I’ve had other people buy ribs for me and as soon as I opened them I knew they weren’t going to be the greatest.Someone maybe should start up a smoking thread on how they handle their smoked items.
I've gotten a smoked butt down perfectly for my new smoker but I'm 0-3 for ribs and 0-2 on brisket.
Last time I did ribs, I bought an expensive rack thinking that would help to get good quality. All it did was piss me off 3x more that I messed it up.For me, selecting the right meat is a big part of the process. I’ve had other people buy ribs for me and as soon as I opened them I knew they weren’t going to be the greatest.
There are so many ways for brisket. A lot of people like to go a long time, but I can cook a brisket in 8 hours, getting burnt end cubes off the point and the flat being awesome. Not opposed to 16 hours…
What temperature are you aiming for on your ribs? If they are tough, they are likely not finished. I aim for 202 and usually want the thicker parts to be there. Fall off the bone ribs are usually overcooked…so worst case everyone loves them. Do you spritz? They can dry out if you don’t. Even if you are going to wrap, I’d be spritzing after that first hour until putting into foil.Last time I did ribs, I bought an expensive rack thinking that would help to get good quality. All it did was piss me off 3x more that I messed it up.
For brisket; I've got a good Clempson buddy in the neighborhood that does a good job and doesn't do anything fancy. Going to strictly go by his way next time.
CRYSTAl!! The only as far as I’m concerned when putting on food. Texas Pete to cook !! 😂HT in Charlotte has hot sauce already in the cane for sardines. Not too bad.
Question is what TYPE of hot sauce?
I'm building up an interesting rotation on how I like to use;
- Texas Pete
- Frank's Hot Sauce
- Sriracha
- Kimchi Base
Don’t forget the butter!!I hate to brag but I make the best shrimp n grits. Bacon grease is the key ingredient.
I've tried 3 different ways;What temperature are you aiming for on your ribs? If they are tough, they are likely not finished. I aim for 202 and usually want the thicker parts to be there. Fall off the bone ribs are usually overcooked…so worst case everyone loves them. Do you spritz? They can dry out if you don’t. Even if you are going to wrap, I’d be spritzing after that first hour until putting into foil.
I find St. Louis style easier as they are flatter and more uniform.
For me, Franks trumps Crystal. I was introduced to Franks Hot Sauce by a guy from Buffalo NY when I lived Charleston. Franks is coming extremely close to being my generic over Texas Pete. Texas Pete is holding strong on my pimento cheese burgers.CRYSTAl!! The only as far as I’m concerned when putting on food. Texas Pete to cook !! 😂
I tried Franks while making hot wings and did not the same flavor profile I’m accustomed and never used as a go to again. Might have to revisit after your comments!! I do like Frank’s in crock pot Buffalo chicken dip!!! Off the chain for a cold tailgate!!For me, Franks trumps Crystal. I was introduced to Franks Hot Sauce by a guy from Buffalo NY when I lived Charleston. Franks is coming extremely close to being my generic over Texas Pete. Texas Pete is holding strong on my pimento cheese burgers.
Someone maybe should start up a smoking thread on how they handle their smoked items.
I've gotten a smoked butt down perfectly for my new smoker but I'm 0-3 for ribs and 0-2 on brisket.
I do my brisket on the pellet grill. Rub down with your choice of rubs the night before, coating with mustard. 225 until internal temp at 165, spraying with apple juice every hour. Foil and take to 205. Rest in foil and covered with old towel 2-3 hours. Then slice thin. It always comes out perfect.Last time I did ribs, I bought an expensive rack thinking that would help to get good quality. All it did was piss me off 3x more that I messed it up.
For brisket; I've got a good Clempson buddy in the neighborhood that does a good job and doesn't do anything fancy. Going to strictly go by his way next time.
Must have bacon grease. I also use cold grits and cut it like a loaf and then pan fry the grit cake. Gives it a crunchy exterior and gooey interior.I hate to brag but I make the best shrimp n grits. Bacon grease is the key ingredient.
We used to throw some pretty elaborate tailgates in terms of number of people to feed so we went with the have a boatload of different items gameplan.I’ll probably work on my farmers tan out in the parking lot pre game. I’m fully expecting a scorcher….95 degrees or so.
It's good every time I make it.Shrimp & Grits is either very good or very bad. There's usually nothing in between. Good luck to you. Let is know how it turns out.
Texas Pete for;I tried Franks while making hot wings and did not the same flavor profile I’m accustomed and never used as a go to again. Might have to revisit after your comments!! I do like Frank’s in crock pot Buffalo chicken dip!!! Off the chain for a cold tailgate!!
I think this is similar to what was suggested to me for my next attempt.Brisket is tough!! Check out the coffee rub in Traeger recipes . I’ve tried twice with no disappointment at all!! My father in law cooks the best ribs ever !! Slices bell pepper and onion adds seasoning salt and a few pads of butter and wraps in tinfoil. Cooks about 1 hour on grill
in own juice. Will be done when unwrap put back on grill and smoke til desired temperature. You won’t be disappointed!!
If you are wanting to be lazy; i think most grocery stories now have premade franks hot sauce buffalo dip that's actually not that bad.I tried Franks while making hot wings and did not the same flavor profile I’m accustomed and never used as a go to again. Might have to revisit after your comments!! I do like Frank’s in crock pot Buffalo chicken dip!!! Off the chain for a cold tailgate!!
The Members Mark brand from Sams is great as well. We always have that and Jalapeno Palmetto Cheese in the refrigerator. We don't snack much, but that's what we have when we do.If you are wanting to be lazy; i think most grocery stories now have premade franks hot sauce buffalo dip that's actually not that bad.
Have you ever tried Louisiana hot sauce, it is my favorite of all on your list and worth a try.HT in Charlotte has hot sauce already in the cane for sardines. Not too bad.
Question is what TYPE of hot sauce?
I'm building up an interesting rotation on how I like to use;
- Texas Pete
- Frank's Hot Sauce
- Sriracha
- Kimchi Base