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Thread of What You've Eaten, Cooked and/or Drunk Lately

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Nutriaitch said:
Two flavors of Louisiana brews

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LOL, ok, I just gotta ask who declares it "certified premium". It is just another US adjunct macrolager, no? Fine with that. Drinking a Rainier right now (although it hasn't been brewed locally in years and the corn probably comes from the midwest). Oh well, best beer in the world is the one in hand. Cheers!
 
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ExpatAkronite said:
LOL, ok, I just gotta ask who declares it "certified premium". It is just another US adjunct macrolager, no? Fine with that. Drinking a Rainier right now (although it hasn't been brewed locally in years and the corn probably comes from the midwest). Oh well, best beer in the world is the one in hand. Cheers!
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hell if i know who certifies it.
all i can tell you is it's (o think) New Orleans oldest beer company.
they relocated up north somewhere after Katrina and it kinda went away.

few years ago Tom Benson bought the company and vowed to return it to New Orleans.
so it's back. and REALLY close to the original flavor.
 
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Kicking it Don Draper style this evening with old school London Broil that's been marinating since last night.

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Marinade of red wine, balsamic, soy sauce, worcestershire, green onions, thyme, garlic and Coleman's mustard powder.
 
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I guess this is a cross post from COVID. 12 Lbs of brisket for Mother’s Day dinner going on the Big Green Egg. Low and slow, 225 degrees and will take a gander in a few hours after the bark is set.

Beam and apple juice in the drip tray. Apple wood in the coals. Dry rub for 12+ hours over night. Mild heat and some sweet in the rub.

Crossing fingers.
 
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