Favorite team:	LSU
Location:	Bossier
Biography:
Interests:	LSU,Darts, and Sports
Occupation:	Manufacturing
Number of Posts:	22
Registered on:	5/10/2007
Online Status:	Not Online

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re: Anyone else not get that Seattle defensive/ST TD

Posted by Tigers5803 on 12/12/11 at 8:24 pm to josh336

Good Luck

Fantasy Sports Board

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re: Anyone else not get that Seattle defensive/ST TD

Posted by Tigers5803 on 12/12/11 at 8:07 pm to josh336

Same thing here. On ESPN and supposed to get it and didn't. Probably will correct. I hope so. Fighting for my life.

Fantasy Sports Board

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re: #6 Ernest's vs #11 Willie Mae's Scotch House

Posted by Tigers5803 on 4/6/09 at 12:51 pm to Broken Egg

Ernest's is my vote. Do not know anything about Willie Mae's. Know a lot about Ernest's and it is as advertised. Luckily about 4-5 times a year I get to play darts at the small bar inside and we are treated to what ever the chef wants to prepare for us that night and it is always great.

Food and Drink

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re: Boston Butt Injection

Posted by Tigers5803 on 2/23/09 at 12:44 pm to JustSmokin

I don't always inject. But when I do this is what I use.....
INJECTION

¾ CUP APPLE JUICE
¾ CUP PEACH JUICE
½ CUP WATER
½ CUP TURBINADO SUGAR
¼ CUP KOSHER SALT
2 TBSP WORCHESTIRE

RUB

¼ CUP DARK BROWN SUGAR
½ CUP WHITE SUGAR
½ CUP PAPRIKA
1/3 CUP GARLIC SALT
1/3 CUP KOSHER SALT
1 TBSP CHILI POWDER
1 TSP OREGANO
1 TSP CAYENNE PEPPER
1 TSP GROUND CUMIN
1 TSP BLACK PEPPER

Food and Drink

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re: Looking for a good pulled pork or BBQ brisket recipe

Posted by Tigers5803 on 1/12/09 at 6:12 pm to nevilletiger79

INJECTION

¾ CUP APPLE JUICE
¾ CUP PEACH JUICE
½ CUP WATER
½ CUP TURBINADO SUGAR
¼ CUP KOSHER SALT
2 TBSP WORCHESTIRE

RUB

¼ CUP DARK BROWN SUGAR
½ CUP WHITE SUGAR
½ CUP PAPRIKA
1/3 CUP GARLIC SALT
1/3 CUP KOSHER SALT
1 TBSP CHILI POWDER
1 TSP OREGANO
1 TSP CAYENNE PEPPER
1 TSP GROUND CUMIN
1 TSP BLACK PEPPER

Inject then apply rub. Wrap in saran wrap. Do this the night before. Refrigerate overnight or as long as you can. Smoke with hickory, pecan, apple, or cherry. Any combination will work. Smoke until 165 degrees internal spritzing with a 3:1 apple juice to spiced rum mix. When 165 is reached wrap in aluminum foil with some of the spritzing liquid. Put back on smoker until it reaches 200 to 205 internal. Pull of wrap in old towel and place in cooler for an hour or two to let it rest. Be careful it will still be hot. The bone should pop right out and should pull with ease. Here is a good finishing sauce to add afterwards. Sorry for the long post but this is excellent. Hope I didn't forget anything. And don't forget the coleslaw on the sandwich.
The Finishing Sauce for Pulled Pork

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.

Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!

If you've never done Pulled Pork with a "Finishing Sauce" before, you're in for a real treat!!!! It's the secret ingredient that alot of Quer's don't know about, and part of the reason people at my 'Q Parties say "they've never had Pulled Pork that tasted this good, before!".

Food and Drink

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re: Baked Potatoes

Posted by Tigers5803 on 1/1/09 at 4:57 pm to osunshine

Here is a good one. I also add bacon and green onions also. And put cheese on top last 5 to 10 minutes.

Twice Baked Potatoes:

4 potatoes
4 oz sour cream
4 oz cream cheese
1/2 stick butter
salt and pepper

Bake potatoes at 400 for 1 hour. Cut top 1/3 off potatoes, scoop out inside. Mix all ingredients in bowl, place back into potato skins. Put in oven for additional 15 minutes.

Food and Drink

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re: How are you cooking cabbage & black eyed peas for New Year's

Posted by Tigers5803 on 12/30/08 at 8:17 pm to labslug

. This a favorite dish of mine. Smothered pork chops with andouille sausage.

I put the sausage in a pot with onions and smashed garlic. Sweat that out till the pot gets those brown bits. Deglaze it with chicken broth and toss in a big hickory smoked ham shank and black eye peas and cover with water and cook it till the shank falls apart. Fry some Pork chops and smother. I like it with corn bread.

1 12-16 oz. pack of andouille, sliced and halved
1 medium sized yellow onion, chopped
3 large cloves of garlic, smashed
1 small turnip, peeled and diced into 3/8" cubes
2 tsp. prepared yellow mustard
4 tsp. full flavor molasses
1 14 oz can chicken broth (low sodium is ok)
1 medium smoked ham shank (ham hocks work, too)
4 14 oz cans of black eye peas or 1 1/3 lbs. dry peas picked and soaked
for 8 hours, then boiled for 20-30 min. and drained.
water

in a dutch oven or pot, add the andouille sausage and start to get it sizzling. When some of the fat starts to render and the sausage starts to brown the bottom of the pot, add the onion and some cracked pepper.
Sweat out the onion until it starts to get real clear and is coated with the fat from the sausage then add the turnip and the smashed garlic.
Sweat out the turnip. Once it starts to smell up the kitchen real good... about 3 or 4 minutes, push everything in the pot off to the sides and make a hole for the ham shank to sit in and put it in there.
Add the chicken stock, black eye peas, mustard, and molasses. Give it a stir and then add some water so it almost covers the ham shank. Bring to a simmer and let roll for a couple hours, stiring every 20 min or so. When the shank breaks apart and the liquid starts to thicken, it's ready (if you use dried beans, then it takes longer to cook and uses more water. check the peas tenderness and add water if you need to). Better have the chops ready to fry... Smother over the chops

You have to be careful about seasoning this dish with salt. Between the sausage, shank, and chicken broth there is a lot of salt in this. I always cook this up for about an hour and a half before tasting it and adjusting the seasoning. I try to get low sodium chicken broth for it. I've noticed that some shanks are saltier than others. When I get a saltier shank, I only use half of it.Ok, the chops are done like this...
Thick cut boneless center loin chops. Butterfly it so the fat strip stays in the middle of the chop. If you butterfly it from the fat strip, the ends will curl when you fry it. Pound it flat so it's big and thin. If you go too thin the chop will tear.
Make sure the chops aren't wet, pat them dry and put on a dry plate.
I put 1 cup of flower in a bowl and add 1 tsp salt, 1 tsp cracked pepper, 1 tsp paprika, 1/4 tsp cayenne pepper, a couple pinches of dried oregano rubbed and crushed in my palm and a couple pinches of thyme rubbed and crushed in my palm. Mix and put in a deep plate. In a bowl crack 4 eqqs and whisk to a semi smooth consistency and pour into a deep plate.
Heat a large skillet or frying pan with about an 1/8" of oil in it. Not too deep. Dredge the chop in flour-egg-then back to flour. Coat nicely in flour both times, shake off excess. Lay in the pan and fry until golden brown.

Food and Drink

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re: making boudin

Posted by Tigers5803 on 12/29/08 at 3:26 pm to BoudinJoe

LINK

Here is a link to a forum that I frequent. Sounds like a good start. Hope this helps.

Food and Drink

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re: Stuffed Jalapenos

Posted by Tigers5803 on 8/1/08 at 5:21 pm to DuckTownTiger

Basically a meatlof on the grill. Take ground sausage and flatten it out. I use Jimmy Dean but you can use anything you like even ground beef. Hot and maple sausage make good ones. Put cheese, onion, bell pepper, jalapenos, mushrooms,apple, etc. on the inside. The list of things you can stuff it with are endless. Roll it up and make a loaf out of it. Top with bacon. Smoke it for 2-3 hours at 225-250 degrees until internal temp reaches 165 degrees. Use indirect heat. Enjoy!!!!!!!