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Gumbo
Want to make my first seafood gumbo this week, cold weather is coming! Thinking crawdads, crab and shrimp. I’ve read to add shrimp last so as to not overcook. Are reheated leftovers going to make shrimp rubbery? Do y’all use the same color roux for seafood vs chicken/sausage gumbo? Any tips or recs for a swamp style gumbo would be fantastic TIA
- It’s Black Friday assholes
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Consensus #1 Ranked say it like you mean it … TEXAS!!!!
From the 806 FIGHT!!!
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The Gun Owner’s thread
@Elvis hit up Durbs_Leather on Instagram, he’s in Georgetown. Makes damn nice leather products.
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Awful Texas foodways
We do this too, also works great with pork chops.
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Awful Texas foodways
Did they keep the oven?
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Regional Dishes/Drinks of Texas
Gordo!
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Awful Texas foodways
Sweet cornbread is just cake, unsweetened is cornbread.
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Regional Dishes/Drinks of Texas
My wife makes the absolute best pecan pralines (Mexican pecan candy) on the planet.
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Regional Dishes/Drinks of Texas
Did you put a quart of the taco sauce on em? That’s what makes em great!
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Regional Dishes/Drinks of Texas
They started in New Mexico and are all over the Texas Panhandle. They have a great hotlink too.
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All Encompassing Whatcha Smoking With
The google says 24 hours at 150° is just fine. That is my new plan going forward. ETA 24hrs
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All Encompassing Whatcha Smoking With
Cooking two briskets today for tomorrow’s Easter lunch. It’s been a while since I’ve cooked, wish me luck! How long did we decide you can hold them at like 140-150°? Thinking I will probably have to just reheat for tomorrow’s lunch.
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Shit I've Cooked Lately
Where did you find them? Those look great. The only time I smoked them I had to trim them from tons of fat and silver skin.
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Dr Pepper: Blackberry