
jaydoubleyew
Favorite team: | LSU ![]() |
Location: | Downtown |
Biography: | |
Interests: | |
Occupation: | |
Number of Posts: | 726 |
Registered on: | 10/1/2011 |
Online Status: | Not Online |
Recent Posts
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re: Question about smoked Mac and cheese
Posted by jaydoubleyew on 11/22/22 at 7:18 pm
I’d put the entire thing together night before and put in the fridge. Just throw it on the smoker in the morning.
re: WFDT 10/27/22
Posted by jaydoubleyew on 10/27/22 at 7:50 pm
Waffle House. Texas bacon patty melt and scattered smothered covered.
re: Jambalaya using the calculator
Posted by jaydoubleyew on 10/22/22 at 7:52 pm
I like to add poblano and/or roasted hatch green chiles more often than not nowadays
re: Gumbo roux separating - what am I doing wrong?
Posted by jaydoubleyew on 5/29/22 at 11:48 am
If you’ve had your flour for a while, buy new fresh flour and try that. I had a few separate on me a few months ago that would never reincorporate. A friend suggested this, old flour (or not well sealed) will have absorbed enough moisture sitting up that it won’t incorporate with the stock. New bag worked like it always had.
re: Homemade chili
Posted by jaydoubleyew on 10/2/21 at 4:44 pm
Fritos, cheddar, sour cream and hot sauce
re: Best deviled egg recipe.What ya got?
Posted by jaydoubleyew on 9/19/21 at 7:37 pm
Simple is my favorite and that’s pretty close. I like fresh dill and green onions in there too.
re: WFDT - Game Day Edition
Posted by jaydoubleyew on 9/4/21 at 7:26 pm
Those peppers look good my lord.
re: What is everyone cooking for the Natty?
Posted by jaydoubleyew on 1/12/20 at 10:33 pm
Red beans and rice and a bunch of snacks and dips: rotel with sausage, pigs in blanket, cream cheese and pepper jelly, buffalo chicken dip, bbq meatballs.
re: NEW YEAR’S DAY BLACK-EYED PEA, CABBAGE AND HAM GUMBO
Posted by jaydoubleyew on 1/1/20 at 1:32 pm
Thanks for posting this. Made it this morning and it turned out excellent.


re: Give me your best “dip” recipie
Posted by jaydoubleyew on 12/28/19 at 11:42 am
The buffalo chicken dip on back of the Franks bottle is super easy and never disappoints. A rotisserie chicken works perfect.
re: What are you eating for Christmas?
Posted by jaydoubleyew on 12/24/19 at 11:10 am
I smoked a turkey last night for turkey and sausage gumbo today.
Tomorrow will have a ham and some standard sides.
Tomorrow will have a ham and some standard sides.
re: Spicy crackers
Posted by jaydoubleyew on 12/24/19 at 8:17 am
I love these things. Currently working on a rub that had this recipe on the top.


re: $50 gift for a duck hunter
Posted by jaydoubleyew on 12/10/19 at 8:11 pm
Bruh don’t get scratch offs.
A good flashlight, pocket knife or multi-tool in that price range are things hunters probably already have, but will still use. One in truck, one in boat, etc.
A good flashlight, pocket knife or multi-tool in that price range are things hunters probably already have, but will still use. One in truck, one in boat, etc.
re: Column:For all those teams who chose to leave the Big 12, has it really gotten any better?
Posted by jaydoubleyew on 12/10/19 at 11:53 am
Didn’t the Longhorn network have a big part in A&M leaving, or was it the last straw?
re: Just got a Weber Master Touch Kettle Grill
Posted by jaydoubleyew on 12/10/19 at 9:43 am
It’s a great and versatile grill. I’ve had my 22 for serveral years. It works well as a smoker and for high heat cooking.
Look up the snake method- I’ve held 230-250 for almost 9 hours before with the weather right. Put out some good briskets and butts.
For high heat, it’s gotten up over 600 with the Pizza Kettle attachment and plenty of lump charcoal.
As far as accessories, I have the Bbq dragon side table that works great for added space.
Look up the snake method- I’ve held 230-250 for almost 9 hours before with the weather right. Put out some good briskets and butts.


For high heat, it’s gotten up over 600 with the Pizza Kettle attachment and plenty of lump charcoal.
As far as accessories, I have the Bbq dragon side table that works great for added space.
re: The Boosie drop in the Heisman hype video has me like
Posted by jaydoubleyew on 12/10/19 at 9:37 am
It was perfect. The team putting these together this year deserves a raise.
re: Jesse Palmer, Pollock, and Herbstreit
Posted by jaydoubleyew on 12/8/19 at 2:36 pm
Y’all are so damn soft. Dear god.
re: Potato Salad Recipe
Posted by jaydoubleyew on 12/7/19 at 11:00 pm
I use Donald Links recipe for gumbo potato salad and it’s always a hit. I like a super fine dice on the celery and onion, or even shred them on a grater.
Ingredients
2-1/2 pounds of Yukon Gold, Red or Russet potatoes
1/2 cup of finely minced onion
1 large stalk of celery, chopped
1 green onion, sliced
1/2 tablespoon of dried parsley
3/4 to 1 cup of mayonnaise
1 tablespoon of spicy Creole style mustard
1 teaspoon of kosher salt
10 turns of the pepper grinder
Paprika to garnish, optional
Instructions
Peel and cut potatoes to a small dice. Boil until tender and crumbly, about 20 minutes. Drain and set aside to cool. Place into serving bowl and use a masher to partially mash them, leaving some chunks.
Add the onion, celery, green onion and parsley to the potatoes; toss. In a separate small bowl, mix together the 3/4 cup of mayonnaise, mustard, salt, and pepper; spoon over the potatoes. Toss again until all the potatoes are coated, adding additional mayonnaise to reached desired consistency. Taste and adjust seasonings as desired. Sprinkle top lightly with paprika, if desired.
Ingredients
2-1/2 pounds of Yukon Gold, Red or Russet potatoes
1/2 cup of finely minced onion
1 large stalk of celery, chopped
1 green onion, sliced
1/2 tablespoon of dried parsley
3/4 to 1 cup of mayonnaise
1 tablespoon of spicy Creole style mustard
1 teaspoon of kosher salt
10 turns of the pepper grinder
Paprika to garnish, optional
Instructions
Peel and cut potatoes to a small dice. Boil until tender and crumbly, about 20 minutes. Drain and set aside to cool. Place into serving bowl and use a masher to partially mash them, leaving some chunks.
Add the onion, celery, green onion and parsley to the potatoes; toss. In a separate small bowl, mix together the 3/4 cup of mayonnaise, mustard, salt, and pepper; spoon over the potatoes. Toss again until all the potatoes are coated, adding additional mayonnaise to reached desired consistency. Taste and adjust seasonings as desired. Sprinkle top lightly with paprika, if desired.
re: Ohio State is conceding the Heisman to Joe Burrow
Posted by jaydoubleyew on 12/3/19 at 7:48 pm
For reference, Chase has had a year very similar to Amari Cooper when he got 3rd or 4th in Heisman voting
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