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Dave DuBose

United States

Member since Feb 2011

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Replied to emeril's texas-style smoked brisket

Jan 12, 2015 on FoodNetwork.com

When it hits about 170F you have to wrap in foil then back to the heat till it hits 190F. Failure to do so drys it out.

Reviewed Shrimp and Grits

Jun 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

I'm sorry, but adding chicken stock to grits is just wrong, there's an odor that is just not appetizing. Non-stick pan, milk & heavy cream plus butter. Salt & pepper to taste. Cook at least 20-minutes.

I like Robert but this is not one of his best efforts. "

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