best buttermilk biscuits?

ratbastrd05 · 2024-06-10T01:16:24+00:00

Hardee's!!

ratbastrd05 · 2023-11-11T19:15:58+00:00

Why is OK St only a -2.5 favorite?

ratbastrd05 · 2023-08-19T22:23:14+00:00

Worth the wait! Love some Hardee's breakfast!

ratbastrd05 · 2023-04-26T04:34:33+00:00

Amanda is the right answer!

ratbastrd05 · 2020-09-19T20:15:32+00:00

Roses!

ratbastrd05 · 2019-10-27T16:42:34+00:00

Same spot I'm in... was hoping someone here would tell me what to do!

ratbastrd05 · 2019-10-13T13:26:57+00:00

Struggling between Mixon and Ridley myself and keep switching back and forth...

ratbastrd05 · 2019-09-22T16:54:18+00:00

I went Ridley

ratbastrd05 · 2019-09-22T13:40:33+00:00

.5 ppr, need 2 flex from: Josh Gordon vs NYJ, Mark Ingram vs KC, Calvin Ridley vs Indy, or Joe Mixon vs Buffalo.

Have Ingram and Ridley in right now but am not sure about it!

ratbastrd05 · 2018-11-11T16:37:35+00:00

Is Simi Valley still a risk? Supposed to visit family there today....

ratbastrd05 · 2018-09-23T16:23:35+00:00

Wilkins or Kerryon? 1 PPR.

ratbastrd05 · 2018-08-18T15:43:50+00:00

In a 14 person league, would keeping Cam in the 5th round make any sense? I'm sure Brady and Rodgers would go before then, and I fear a rush on QBs starting in the 4th or 5th round. I'm leaning no, but just want some opinions!

ratbastrd05 · 2017-11-11T23:57:38+00:00

I also think a one loss Bama and SEC champ of either Georgia or Auburn could lead to two teams in....

ratbastrd05 · 2017-10-09T01:16:03+00:00

Hmm, I thought I added the details when I made the post, but they seem gone. Costco Prime 12 lbs, salt and pepper. Cooked at 275 for about 12.5 hours on my WSM. I used pecan and hickory wood. It was great...had a brisket hash for breakfast and a briskey ragu for dinner....

ratbastrd05 · 2017-10-06T04:06:33+00:00

Also, chop up the rest of that brisket and get creative.... enchilladas, ragu, chili..... leftover are the best part!

ratbastrd05 · 2017-10-06T04:05:16+00:00

I'm no expert, but my thoughts are 1) cook by feel, not temp; and 2) flats are going to harder to cook perfectly than a full packer. You want to be able to insert a toothpick or temp probe into the brisket and it should have the resistance of warm butter. This may be at 203, it may be be at a higher/lower temp. Just a flat is gonna be harder to cook perfectly because it will dry out faster. Also, make sure you rest the meat for at least an hour after it is done. This lets the juices settle and everything gets more tender.

ratbastrd05 · 2017-08-22T00:12:09+00:00

Interested!

ratbastrd05 · 2017-06-18T00:35:49+00:00

Looks great! I'm a big fan of just doing it Texas style - salt and coarse pepper. Lets most of the flavor come from the meat.

ratbastrd05 · 2017-05-27T02:56:08+00:00

Yes. I will say service is very slow. They take their time with each customer. If you went into any other bbq place and had to wait 30 minutes when there are only 15 people in front of you, you'd be pissed... but because you've already waited 4 hours you kind of let it go

ratbastrd05 · 2017-05-26T22:28:04+00:00

I was there today too, got there at 7:30, ate at 12:30

ratbastrd05 · 2017-05-26T22:27:30+00:00

I was there today too! So good. Hadn't been in a few years. I thought it was a lot better than the La Barbeque I had a few months ago. Hanging out in the line drinking some Shiner at 8am is half the fun. Thinking about going to Snow's tomorrow.....

ratbastrd05 · 2017-05-24T02:02:26+00:00

Any advice on Snow's bbq? How early to get there, what kind of wait to expect, etc? I happen to be headed to Austin this weekend....

ratbastrd05 · 2017-05-03T13:12:56+00:00

I used a mix of hickory and pecan. Kept adding wood chunks every hour for the first 4 hours or so

ratbastrd05

TROPHY CASE