Discussion in 'Good Eats' started by tigerbait3, Nov 4, 2016.
Only roux I've EVER used was that in a jar.
Does your wife make green chili?
Better stick with the jar stuff. Making roux from scratch is almost as hard as boiling water
Try making it at 6,500 feet. You'll switch to the jar.
I put a brisket on a little while ago. Gonna let 'er smoke through the night.
I made a venison/turkey chili yesterday for the game.
You should have left the turkey out
I made BBQ shrimp poboys
I was down to my last pound of venison so... It was good tho, the woman bitched about it at first but had to eat her words.