cuyahoga tiger

Keep whole, rub as usual for beef, smoke at 250deg, until 185temp, wrap, back on grill, until 200deg, take of grill, let cool slightly, cut into golf ball size chunks, put in alum tray, re-dust with rub and favorite sauce, bag on grill until 205 and very tender

Imagine that...lots of folks leaving NOLA on a Sunday morning during spring break time. TSA limitations notwithstanding, much busier in that day/time slot. Carry on.

crockpot on low, with carrots and potatoes on bottom, corned beef brisket and seasoning on top of vegs, cover with water. Set it and forget it...10 hrs later, perfect.

quote:

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Did they have a general idea it was coming?

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If they did, they didn't tell anyone. It was surprise to all.

Where'e the white people?

don't want to rush to judgement, but.....

Chart Room, Chartres St, FQ

Sad day...many a good times there. I worked in the kitchen and behind bar for the original owner Dennis Downey. Early 80's. In fact, I trained the subsequent owner, Bruce Labreque how to make burgers and the sauteed mushrooms, etc years before he bought the place.

Early in the Mariners days, the crew for the Port of Call would come to Hammond to play the Mariners crew and friends in a softball and drinking/partying extravaganza. Dennis Downey worked at POC prior to opening Mariners.

Great memories.

Seahawks roll 34-17

Stop it… apples and oranges