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Thread: Live Game Talk: Louisiana vs. Old Dominion University

  1. #16

    Default Re: Live Game Talk: Louisiana vs. Old Dominion University

    Quote Originally Posted by Esqueleto View Post
    My favorite cut of beef. A poor man's brisket. Fell in love with it when I was working in the California Central valley.
    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.

  2. #17

    Default Re: Live Game Talk: Louisiana vs. Old Dominion University

    Quote Originally Posted by BeauCajun View Post
    Just put the brisket on. It’ll be ready for game time.

    Next decision? What will I drink this afternoon?
    What weenie sized brisket is ready in only 8 hours?

    Don't be drinking that Bud Light, baw!

  3. #18

    Default Re: Live Game Talk: Louisiana vs. Old Dominion University

    Quote Originally Posted by Cajunrunner View Post
    What weenie sized brisket is ready in only 8 hours?

    Don't be drinking that Bud Light, baw!
    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.

  4. #19

    Default Re: Live Game Talk: Louisiana vs. Old Dominion University

    Quote Originally Posted by Cajunrunner View Post
    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.
    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.

  5. #20

    Default Re: Live Game Talk: Louisiana vs. Old Dominion University

    Quote Originally Posted by Esqueleto View Post
    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.
    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.

  6. Default Re: Live Game Talk: Louisiana vs. Old Dominion University

    Ragin Homie Tailgating in action.


  7. Default Re: Live Game Talk: Louisiana vs. Old Dominion University

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


  8. #23

    Default Re: Live Game Talk: Louisiana vs. Old Dominion University

    Quote Originally Posted by Cajuns1 View Post
    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.
    I'll try to do a brisket this way, soon.

  9. #24

    Default Re: Live Game Talk: Louisiana vs. Old Dominion University

    Quote Originally Posted by Esqueleto View Post
    I'll try to do a brisket this way, soon.
    How about fixing at Buffalo game?

  10. #25

    Default Re: Live Game Talk: Louisiana vs. Old Dominion University

    Geaux UL Ragin Cajuns!


  11. #26

    Default Re: Live Game Talk: Louisiana vs. Old Dominion University

    Quote Originally Posted by fanof71 View Post
    How about fixing at Buffalo game?
    Good idea.

  12. Default Re: Live Game Talk: Louisiana vs. Old Dominion University


  13. #28

    Default Re: Live Game Talk: Louisiana vs. Old Dominion University

    Quote Originally Posted by fanof71 View Post
    How about fixing at Buffalo game?
    Like a Buffalo brisket?

  14. #29

    Default Re: Live Game Talk: Louisiana vs. Old Dominion University

    Quote Originally Posted by Cajuns1 View Post
    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.
    That’s how I do brisket, but I’ve always treated tri tip like a poor man’s beef tenderloin.

  15. #30

    Default Re: Live Game Talk: Louisiana vs. Old Dominion University

    PEE SPOT UPDATE:
    It is now noon and as predicted, it has progressed to a nickel sized pee spot. According to all the models, we should see half dollar sized pee spot by game time.

    Stay tuned for further developments.


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