Favorite team:LSU 
Location:Downtown
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Number of Posts:726
Registered on:10/1/2011
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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
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
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.
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.
Thanks for posting this. Made it this morning and it turned out excellent.
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.

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.
Didn’t the Longhorn network have a big part in A&M leaving, or was it the last straw?
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.
It was perfect. The team putting these together this year deserves a raise.
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.

re: WFDT

Posted by jaydoubleyew on 12/3/19 at 7:52 pm
Alfredo
For reference, Chase has had a year very similar to Amari Cooper when he got 3rd or 4th in Heisman voting