Jump to content

Mac8111

Legacy Members
  • Posts

    2274
  • Joined

  • Last visited

Posts posted by Mac8111

  1. Last time I did it with two buddies from college and one had never done them before. It absolutely knocked him on his ass to the point of him laying in the fetal position under my coffee table while the two of us made up long detailed stories about how we used to bang his ex girlfriend over and over and over.




    Sent from my iPhone using Tapatalk

    • Like 2
  2. Pascal's Manale just changed hands. Doubtful the new owners changed the recipe though. The restaurant has a great standing oyster bar with one of the best shuckers in the city.



    I talked to the new owner when I was there. He was the Chef there for many years on two different stints. Recipes should be fine. Sounds like he will have some fun with specials.


    Sent from my iPhone using Tapatalk
  3. Yep. You should have pre check every time unless you fuck something up.


    My wife has issues due to her Known traveler number being under her maiden name and her reservations underher maiden name. She got her passport changed but they won’t do anything about her Global Entry. We managed to figure out that if they make her maiden name a middle name on the reservation that Pre check gets added to her boarding pass. Usually have to call the airline a couple days before each time just to double check though.


    Sent from my iPhone using Tapatalk

  4. Fished the past two days in Rockport with my BIL and his buddy.

    Drifted the flats over and over and over. Easily caught 120 trout on Thurs and another 80 or so on Friday. No size to them at all, with the largest being about 18”. Was good time though and definitely was better than working.

    • Like 1
  5. I have a BGE but I haven’t specifically cooked a tenderloin on it. We cook a ton of full unpeeled tenderloins on our regular Webber kettle down at the coast and the usual set up is to have the coals on each side and the tenderloin down the middle. Cook for about 20-25 min each side (7-8 lb tenderloins) . Turns out amazing each time. The large end will be around medium rare and the thin part will end up medium.

     

     

     

    Sent from my iPhone using Tapatalk

     

  6. We had a great lunch at Pascal Menales yesterday. Raw Oysters, BBQ Shrimp, Pan Roast ( like a seafood casserole ), Short Rib, Stuffed Trout, Lasagna, Pecan Pie and bread pudding.



    Then we grabbed 30 lbs of crawfish from Seafood Pot out near Destrehan and took them to my buddies house and had a nice feast for dinner. Seafood Pot is way away from any tourist area of Nola but by far is my favorite place anywhere for seafood boils and worth the drive.






    9d52a4712ae7c4f431ecd205f06984c5.jpeg


    Sent from my iPhone using Tapatalk

    • Like 2
  7. Those Taco Palenque tortillas is where it’s at.


    I used to take clients to steakhouse dinner in McAllen that would be considered average at best and then hit up Palenque on way to hotel.


    Sent from my iPhone using Tapatalk

×
×
  • Create New...