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Louisianan in Memphis

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  • Texas Larry
    replied
    Welcome from south Texas! Love the family pics. I know youā€™re enjoying thst Primo.

    Leave a comment:

  • tbob4
    replied
    Welcome from Chico, CA

    Leave a comment:

  • Jerod Broussard
    commented on 's reply
    jdgraffam Never used a roux, just Wondra Flour to thicken up the goodness you already created in the pot.
    • 1 like
  • jdgraffam
    replied
    Originally posted by Steve B View Post
    Welcome aboard from Rockland County NY.

    Well one way to get to know us better is to sign up for the Meat Up this summer. Itā€™s not like youā€™ll have to travel very far. šŸ˜
    Oh, Iā€™m well aware of it. Waiting for missus to be in the right mood to ask šŸ˜‰
    • 1 like

    Leave a comment:

  • jdgraffam
    commented on 's reply
    Man, you are way down South. Awesome! Got a good roux for me?
  • Steve B
    replied
    Welcome aboard from Rockland County NY.

    Well one way to get to know us better is to sign up for the Meat Up this summer. Itā€™s not like youā€™ll have to travel very far. šŸ˜

    Leave a comment:

  • Donw
    replied
    Welcome from Maryland

    Leave a comment:

  • Jerod Broussard
    replied
    Geaux Tigers. I'm from Gueydan. Family has had season tickets for a long time for LSU football.

    Welcome to The Pitmaster Club!

    Leave a comment:

  • RichieB
    replied
    Welcome from Western Massachusetts.

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  • HawkerXP
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    Welcome to the Pit!

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  • DavidNorcross
    replied
    Welcome from Virginia!

    Leave a comment:

  • Oakgrovebacon
    replied
    Welcome to the pit from Southern Illinois!

    Leave a comment:

  • ofelles
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    Welcome from the California Delta

    Leave a comment:

  • MBMorgan
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    Welcome from Colorado, JD ...

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  • RonB
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    Welcome to The Pit JD.

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Copyright Ā© 2005 by Meathead's AmazingRibs.com. Meathead's AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. All text, recipes, photos, and computer code are owned by Meathead's AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

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