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Whats up from New Orleans

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    Whats up from New Orleans

    I have boiled thousands of pounds of crawfish, hundreds of blue claw crabs, and shrimp galore. Yet, with brisket, I hit the wall. Red meat is a mystery to me. It is either cardboard dry or tough as my shoe. I'm here to learn. As an aside, I also want to learn about sour mash :-) Just inquisitive I guess.

    #2
    Welcome from Northern CA. Tell us about what you are cooking and what you are using and you will have lots of help here!

    Comment


      #3
      Welcome from Indiana

      Comment


      • Jolly Roger
        Jolly Roger commented
        Editing a comment
        Thanks Nate. I'm always looking for recipes that are from the indigenous tribes (states) of this country.

      #4
      Welcome to The Pit. You have come to the right place to learn. Tell us what you cook/smoke with and we can help.

      Comment


      • Jolly Roger
        Jolly Roger commented
        Editing a comment
        I cook/smoke and or boil any thing big or small enough to fit into a pot or pit. And I have two 100 quart pots. :-)

      • RonB
        RonB commented
        Editing a comment
        So your problem is with red meat? Tell us what you do when you smoke a brisket - someone here will be able to help Jolly Roger

      #5
      Welcome to fun and learning! You've taken the greatest step to learning all the tricks. Ask questions and practice. You'll eat good food!

      Comment


        #6
        Dude, welcome from SW Louisiana! Isn't crawfish season grand? Brisket done right is great, too!

        Comment


        • Jolly Roger
          Jolly Roger commented
          Editing a comment
          It's like sports. I am looking forward to crawfish season but moving into fall it BBQ.

        #7
        Hey the LA Huntington Beach welcomes you fine Sir! A buddy of mine moved there and is chef-ing with great joy in you fine, humid city.

        Comment


        • Jolly Roger
          Jolly Roger commented
          Editing a comment
          Thanks. Hope your buddy adjusts. Humid is an understatement.

        #8
        Welcome from Colorado!

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        • Jolly Roger
          Jolly Roger commented
          Editing a comment
          Thanks. Love your weather. I love to ski.

        #9
        Welcome to The Pit! Thank you for your support to our community. We look forward to hearing more from you.

        Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

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        -Spinaker

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          #10
          Welcome Jolly Roger

          Comment


            #11
            Welcome Jolly Rogers!

            I had crawfish once a long time. Could not stop eating them. We had two cases between twenty people. They did not last long. Maybe an hour. They were yummy. They kinda had an old bay taste lurking in the back ground. The rest is very difficult to describe.
            Last edited by lostclusters; August 10, 2017, 07:47 PM.

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            • Jolly Roger
              Jolly Roger commented
              Editing a comment
              Crawfish are a acquired taste. Some folks recipes are a test of your masculinity. I don't agree with that. I cook to my guests. If they like them mild - for the wife and kids - so be it. But I can jack them up. I am looking forward to February when they hit the market.

            #12
            Welcome to the pit from Southern Illinois

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              #13
              Welcome to the Pit! I grew up,in New Orleans. Beef is pricey there, but Boston Butts are cheap. Start by learning to smoke them at 225. Expect to smoke for about 12 hours. Once you have mastered that move on yourto brisket. Stay away from Select and onlybtry choice or prime. Since I moved to Dallas where beef is cheap by comparison I have succesfully made the switch from Boston Butts to Brisket. But, I cooked a lot of Butts on a variety of cookers.

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              • Jolly Roger
                Jolly Roger commented
                Editing a comment
                Thanks. I'm on a mission to learn to do brisket.

              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                You. good sir, have landed in exactly th' right place on this Earth, imho...

              #14
              Welcome to the Pit!

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                #15
                Jolly Roger, Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory!
                Enjoy "The Pit"!
                I'll bet You'll Get Lots of Good Advice on Smok'n Red Meat, Pork and Poultry! All it Will Cost You is Some Proper "Ditch Bug", Crab and Shrimp Recipes!
                Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

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