haltz wrote:When I was little and we lived in Baton Rouge, my dad worked at LSU and we would go to these crawfish boils at Tiger Stadium where the table stretched the length of the field with piles of crawfish about ten feet high. I was about six years old so that memory is probably exaggerated.
They do it in South Carolina too and it is only a mild exaggeration. In SC they also have shrimp, smoked sausage, potatoes and corn on the cobb in that pile and they call in Beaufort Stew.
It is amazing.
Edit, opened the pics and you (AW) did the smoked sausage, taters and corn too.
I definitely like boiled crawfish over boiled shrimp, but I would gladly eat either. It's also really good when you throw in a few lemons and garlic cloves, along with crab boil (both the bag and the liquid).
I have family coming up for my wedding this weekend, so here's to the off chance that one of them actually brings some crawfish up with them.
Having some people down to the cabin this weekend. Ribs or Brisket? Brisket is my money meat. I nail it every time. However a lot of people don't like brisket. I'm decent at ribs but I could be better. Decisions decisions.
IMADreamer wrote:Having some people down to the cabin this weekend. Ribs or Brisket? Brisket is my money meat. I nail it every time. However a lot of people don't like brisket. I'm decent at ribs but I could be better. Decisions decisions.
Both, you can cook them at roughly the same temp so either throw them both on at the same time & have ribs as an app to snack on & do the main course as a brisket or throw them on later in the day & have a combo for dinner.
I took one of my Berks to the butcher yesterday so I am going through the deep freeze and found two 4 lb shoulder roasts I didn't realize we're there. I've done one in the past but looking for others input on how they do them.
IMADreamer wrote:Having some people down to the cabin this weekend. Ribs or Brisket? Brisket is my money meat. I nail it every time. However a lot of people don't like brisket. I'm decent at ribs but I could be better. Decisions decisions.
Diddy wrote:I took one of my Berks to the butcher yesterday so I am going through the deep freeze and found two 4 lb shoulder roasts I didn't realize we're there. I've done one in the past but looking for others input on how they do them.
Is a roast the same as your run of the mill pork shoulder? I've done a lot of my pork the same way lately (ribs, loin, shoulder). Brine in champagne, apple juice, brine and fruit cuts overnight. Dry in the am and apply dry rub. Cook at 275-325 the first 45 min to an hour. Get a good bark going. Get a lot of smoke on it. Then bring it down to 210ish and let it slow cook the rest of the way. Then put it in a roasting pan on a rack w apple juice on the bottom and steam until ab 15 min before ready to eat. Then...take off the heat, let rest and eat.
Not run of the mill, this is pasture raised Berkshire, far from what youll find at the grocery store. But yes instead of being the whole shoulder its cut into two roasts.
lukethedrifter wrote:Who doesn't like perfectly done brisket? Who?
Well, I'd say me. But then I can't even believe how popular this thread is. But maybe it hasn't been perfectly done? I think I had it at the Salt Lick outside Austin which is pretty famous, and you'd think they would know what they're doing.
