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  #61  
Old 01-31-2015, 10:01 AM
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Gotcha. Where y'all at?
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  #62  
Old 01-31-2015, 11:48 AM
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Erath south of Lafayette


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  #63  
Old 01-31-2015, 11:50 AM
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Bout to drop the goods in 20lbs of deboned skinned and trimmed chicken 10# of fresh pork green onion sausage and 1lb of smoked sausage for taste ImageUploadedByTapatalk1422722988.050151.jpg


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  #64  
Old 04-20-2015, 08:33 AM
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I'm Still ready. Yall still scared?
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  #65  
Old 04-20-2015, 04:00 PM
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Guess so
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  #66  
Old 04-20-2015, 04:01 PM
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Imma be defending my crystal beach gumbo crown sat before mother's day. Crab fest. It's a hoot. Y'all come by. http://texascrabfestival.org/
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  #67  
Old 04-20-2015, 05:01 PM
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Going to quincy fla. to cook chicken an sausage and okra gumbo for 100 this weekend. Cooking red beans and rice w/ some good home made andoullie for 100 . regular potato salad for 50 .Crawfish potato salad for 50 and boil 2 sacks,
Talk about making a roux!!!
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  #68  
Old 04-20-2015, 05:07 PM
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My goodness. That sounds like work
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  #69  
Old 04-20-2015, 05:08 PM
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Crawfish potato salad? Just boil the taters in seasoned water? Or are you actually putting tail meat in the tater salad?
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  #70  
Old 04-20-2015, 05:12 PM
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Do it every year for the smoking meat forums gathering on fri. We will have 6 250 gal rf smokers fired up sat for the big meal. While they are smoking i will be frying some boudin balls and onion rings for snacks.
All members are invited and there is no charge. we have a bucket for donations and usually get pretty close to covering food cost. Usually some one brings a couple sacks of oysters and 50 lb shrimp. Going to boil some oysters this year and turn them folks onto some fried baby backs.
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  #71  
Old 04-20-2015, 08:15 PM
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Hold on.......boiled oysters?
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  #72  
Old 04-20-2015, 08:59 PM
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Boil taters n eggs in crawfish boil make your normal tater salad and then dice up tails and mix in
Put a couple dozen oysters in sack and put in hot water after you pull out the crawfish. when the oysters start to open pull them out
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  #73  
Old 08-18-2015, 07:10 AM
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Hunting season bout to start. I guess y'all still scared?
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  #74  
Old 08-18-2015, 07:11 AM
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It'd be a dam shame to let a pilgrim show y'all how to bang them pots
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  #75  
Old 08-18-2015, 07:12 AM
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All that talk...now y'all scared
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  #76  
Old 08-18-2015, 07:15 AM
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Quote:
Originally Posted by eman View Post
Do it every year for the smoking meat forums gathering on fri. We will have 6 250 gal rf smokers fired up sat for the big meal. While they are smoking i will be frying some boudin balls and onion rings for snacks.
All members are invited and there is no charge. we have a bucket for donations and usually get pretty close to covering food cost. Usually some one brings a couple sacks of oysters and 50 lb shrimp. Going to boil some oysters this year and turn them folks onto some fried baby backs.
Fried baby backs blow people's minds when they taste em for the first time. Definitely a crowd pleaser
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  #77  
Old 08-18-2015, 07:23 AM
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Back on topic tho. I think errbody agreed that laffy kinda made sense as far as locale. Somebody with a big yard wanna play host?
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  #78  
Old 08-18-2015, 07:39 AM
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Quote:
Originally Posted by mr crab View Post
Fried baby backs blow people's minds when they taste em for the first time. Definitely a crowd pleaser
Had em for the first time this weekend. I'm for sure cooking these soon.
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  #79  
Old 08-18-2015, 07:50 AM
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Quote:
Originally Posted by capt coonassty View Post
Had em for the first time this weekend. I'm for sure cooking these soon.
I get we m all cut and singled out, then let em soak in a big bowl with Louisiana Hot sauce for a Lil bit. Then i pour floor right into that bowl, mix it around with my hand till the flour dries up the hot sauce, and throw em n the grease. Easy. Just fry em a Lil longer after they float.
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  #80  
Old 08-18-2015, 07:55 AM
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Quote:
Originally Posted by mr crab View Post
I get we m all cut and singled out, then let em soak in a big bowl with Louisiana Hot sauce for a Lil bit. Then i pour floor right into that bowl, mix it around with my hand till the flour dries up the hot sauce, and throw em n the grease. Easy. Just fry em a Lil longer after they float.

If you brine them overnight using a 1/4 cup salt diluted into a 1/2 gallon of water they come out much more tender.
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