Live Game Talk: Louisiana vs. Old Dominion University

Geaux Louisiana Ragin Cajuns!

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Go Cajuns!
Dethrone the Monarchs

Game Day. Let's Friggen Geaux!!!!!

Win # 2 is crucial at this point. Geaux Cajuns!!

Pants [off] on

Just seasoned the tri tip to smoke and sear during the game this evening. Will be cut and served at halftime.

Quote:

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Originally Posted by Cajunrunner

Just seasoned the tri tip to smoke and sear during the game this evening. Will be cut and served at halftime.

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My favorite cut of beef. A poor man's brisket. Fell in love with it when I was working in the California Central valley.

Good thing the burn ban was lifted for the tiger game

For those following.....
GAME 2 PEE SPOT WATCH:

7 AM - BB sized pee spot forming. Penny to nickel sized pee spots are expected by 10 AM.

Stay tuned for further updates

. . . dude, you keep that up you will need a catheter on your jewels . . .

Quote:

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Originally Posted by JamesTheJeweler

For those following.....
GAME 2 PEE SPOT WATCH:

7 AM - BB sized pee spot forming. Penny to nickel sized pee spots are expected by 10 AM.

Stay tuned for further updates

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Right now my Poo Poo is playing peak-a-boo like dat.

In honor of 2 dolla natty @ CF the tradition continues this day.

Don't know if anyone else on hear noticed last Saturday but the Beer Man was at CF making the rounds. I've never seen that. Since we're always harping on mktg, cold one delivered to your chair is damn good mktg lol

Just put the brisket on. It’ll be ready for game time.

Next decision? What will I drink this afternoon?

Quote:

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Originally Posted by BeauCajun

Just put the brisket on. It’ll be ready for game time.

Next decision? What will I drink this afternoon?

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About to pick up some yuengling at the store. Old Smokey is heating up now.

Quote:

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Originally Posted by Esqueleto

My favorite cut of beef. A poor man's brisket. Fell in love with it when I was working in the California Central valley.

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Yeah we lived in BAKO and it is very big out there. I loved it also.

Quote:

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Originally Posted by Esqueleto

My favorite cut of beef. A poor man's brisket. Fell in love with it when I was working in the California Central valley.

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Do you cook yours like a brisket?

I've always just smoked low and slow to about 115 IT, then sear over wood & coals to medium rare.

Quote:

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Originally Posted by BeauCajun

Just put the brisket on. It’ll be ready for game time.

Next decision? What will I drink this afternoon?

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What weenie sized brisket is ready in only 8 hours? :)

Don't be drinking that Bud Light, baw!

Quote:

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Originally Posted by Cajunrunner

What weenie sized brisket is ready in only 8 hours? :)

Don't be drinking that Bud Light, baw!

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15 pounder but I cook it like a Cajun. Not like you Texas rednecks.

Beer will be a tough choice. I try to avoid the water they call beer.

Quote:

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Originally Posted by Cajunrunner

Do you cook yours like a brisket?

I've always just smoked low and slow to about 115 IT, then sear over wood & coals to medium rare.

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That's exactly how I cook mine, but my cook temp is usually around 200. Sear it at the end to get to 135, rest it, cut it against the grain, enjoy. Hard to beat.

Quote:

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Originally Posted by Esqueleto

That's exactly how I cook mine, but my cook temp is usually around 200. Sear it at the end to get to 135, rest it, cut it against the grain, enjoy. Hard to beat.

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I smoke it at 225 until the internal temp reaches 165.

Pull it off and wrap in butcher paper. I usually spread some wagyu beef tallow on the butcher paper.

Raise the grill temp to 250 and let it smoke until the internal temperature reaches around 200.

Once the brisket passes the probe test (feels like butter) I pull it off, wrap it in a towel and let it sit in a cooler for a couple of hours.

Ragin Homie Tailgating in action.

. . . I just use the eye test like a true Cajun . . . always delicious . . .

Quote:

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Originally Posted by Cajuns1

I smoke it at 225 until the internal temp reaches 165.

Pull it off and wrap in butcher paper. I usually spread some wagyu beef tallow on the butcher paper.

Raise the grill temp to 250 and let it smoke until the internal temperature reaches around 200.

Once the brisket passes the probe test (feels like butter) I pull it off, wrap it in a towel and let it sit in a cooler for a couple of hours.

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I'll try to do a brisket this way, soon.

Quote:

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Originally Posted by Esqueleto

I'll try to do a brisket this way, soon.

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How about fixing at Buffalo game?

Geaux UL Ragin Cajuns!