Whats up from New Orleans

[Henrik]

Welcome to the pit Jolly Roger! Glad to have another member who is well familiar with crayfish et.c. It happens to be a specialty in Sweden. When eating crayfish we always serve it with schnapps, makes for a good party :-)

[Jolly Roger]

I would be happy to share techniques. I also fry lots of turkeys during the holiday. I do it for my employees and my wife crew. Didn;t mention it in the introduction being it involves frying. :-)

[fuzzydaddy]

Welcome aboard!

[Jolly Roger]

Appriciate that. I'm here to learn. I'm on a brisket mission.

[Skelly]

Jolly Roger welcome! I'm no pro, but there are some elite pitmasters here to help you, as they've helped me. I gotta say though, a good cook from Louisiana is a great addition to any cooking board. I live in Tuscaloosa, and do okay with red meat, but I would love to learn about all the great food I've had in southern LA.

[Jolly Roger]

Every one has a different technique/recipe for seafood. I'd be happy to answer any question based on my experience. I also fry turkeys - lots. I do it around the holidays for my employees and for my wife's crew.

[HouseHomey]

Jolly Roger He loves it. He just recently moved over to Freret Beer Room.

[Jolly Roger]

Thanks Dan. I too cook with wine. Occasionally I put some in the food. Don't really have a recipe for seafood but I can share experience. It's feel. I also fry a lot of turkeys for my wife;s and my employees. Sometimes you just got to do it.

[Mr. Bones]

Feel? Th' Hail ya' say!!!

[Jon Solberg]

welcome! Looking forward to learning from you !

[Wando52]

Welcome Jolly Roger ! Almost neighbors since I live on the Northshore. You are in the right place!