-
New here? Register here now for access to all the forums, download game torrents, private messages, polls, Sportsbook, etc. Plus, stay connected and follow BP on Instagram @buckeyeplanet and Facebook.
- Thread starter ORD_Buckeye
- Start date
Nutriaitch
Retired Super Hero
add some chicken stock “about that much” to get it to the desired level of thickness.
bring to a boil.
add remaining seasoning.
lower for to simmer and cover for at least an hour.
bring to a boil.
add remaining seasoning.
lower for to simmer and cover for at least an hour.
Upvote
0
DubCoffman62
Lazy Slob
I loved Prudhomme's etouffee but I've never been able to get it anywhere else nor duplicate it. That last step of folding the butter into the sauce is tricky
Upvote
0
Whew. Was reading and watching everything i could find on rib roasts. Was planning to start the dry brine tonight for a Xmas day cook. Saw where more than a couple days and the meat starts to cure. Said it would start to take on a ham like texture. I'd have been livid.
Guess I'll have to wait until I get off work tomorrow. Nothing like getting down in the kitchen at 2am
Guess I'll have to wait until I get off work tomorrow. Nothing like getting down in the kitchen at 2am
Upvote
0
Nutriaitch
Retired Super Hero
i’m probably going to make my own rub and do a brisket for Christmas
Upvote
0
DubCoffman62
Lazy Slob
Like I said in response, the Asian Markets are pretty good. There are some higher end seafood restaurants here that get there fish trucked in from California which is only about a 6 hour drive from the coast.
Upvote
0
