unclebuck504

Going there for an extended weekend in a few weeks. Need some solid spots.Our boys aren't picky. They'll try anything.

What ya'll got? TIA

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You can buy the Patton hot sausage patties and recreate this.

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Not exactly. Although it'll be close to what Gene's served, they didn't use Patton's. They made their own hot sausage and hamburger patties.

Piece of salmon, Paul Prudhomme Salmon Magic, 10 minutes. Cooks it perfectly and you can't get a crispier skin.

If you don't like PP's Salmon Magic, use any seasoning blend you want. You don't have to use a wet marinade or glaze to keep is moist though.

This thread makes me miss Pomes / Treitler's out tha Parish.

Need a solid, reliable, user friendly, easy to use, not too involved vacuum sealer just for freezing meats and what not for family home meals. No huge projects or anything.

What ya'll got? TIA

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added Pioneer gravy mix in toward the end

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This is my go to with both pork neck bones and turkey necks. If you're going to do a "cheat code gravy," that Pioneer Brown Gravy is the best mix on the market.

... and no, it wasn't your imagination. Pork necks and turkey necks produce the best gravies known to man.

My favorite way to do them is simply put a heap of them in a crock pot on high in some seasoned water, and 6 to 8 hours later that evening I take them out and make a gravy from the stock. I usually add some smothered onions, peppers, and garlic to that gravy as well when I add the necks back in. Undefeated meal.

Logically, seems like a good plan, but have any of you ever done this? If so, what brand did and wood type did you use?

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unwilling to work through these for $25-$50.

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Several of he books pictured in your original post sell for that much online for EACH book.

Mo's Pizza ... 1112 Ave H, in Westwego.

Great hole in the wall lunch spot ... thin-crust pizzas, calzones, lasagna, sandwiches, & beers.

Take its virginity with a nice piece of salmon.