Jackson Jambalaya

You need to add Table 100. Their fillet is outstanding.

It is funny KF that the Eichelmouth -- who along with the "Better Mississippi Report" is one of the official unofficial PR appendages of the woefully dysfunctional Donkeycrat Party -- is heralding one of your 'vote early and often' polls as an important component in his bio.

As recognition for his work inside and outside of the courtroom, Matt was chosen by Jackson Jambalaya as the best criminal defense lawyer in Jackson in 2009.

I can't think of a better reason when hiring an attorney than to look for the JJ online poll seal of approval.

Yeah I know and I said at the time I didn't consider it a legitimate result. Eigh over Kirksey? Please.

I really think Tico's is overrated. But, at almost every place on the poll I have had different experiences.

And I really want to try Table 100. Heard only fantastic things

The Weber that sits on my patio should be on that list.

Shapleys. Not a better steak in town...and I travel a good bit...not a better steak found yet anywhere else...Beats Puck's "Cut" in Beverly Hills...Emerils Del Monico in Vegas...Gibsons....Berns in Tampa...anything in KC...

Two more votes for Shapley's here.

I think RPH is overrated

Tico's

Shapley's does have an incredible steak...Everytime we have been to 463 my steak has been perfect. I actually like Bonefish's steak as well.

Never been to Ro'Chez...Is it good?

Shapley's and Tico's. Bleh. It's steak for those who don't know better.

Sorry...I grill the best steaks if I say so myself...

2" thick strip or filet. Marinate with Wishbone, rub with Montreal Steak rub. Big Green Egg at 700 degrees. 4 minutes side one, 3 minutes side two. PERFECT and kicks any SH anywheres' ass.

Do they eat meat in Fondren? I thought their staples were tofu and crow.

okay.....can anyone suggest a good grill then? My husband prefers charcoal (and in my opinion, it does taste better) than gas, but I want to get him a kick butt grill for father's day. I have heard nothing but good things about the egg. His speciality is ribs (right KF :)....So all you master grillers please suggest the best grill

No doubt there are differences of opinions on brands. I've been cooking almost exclusively with Weber charcoal kettles and gas grills for 40 years with much success.

Whatever you do don't purchase an off-brand grill as you'll struggle to find replacement parts for it later when you need them. If you are going to use LP versus natural gas buy him an extra tank for seamless availability.

The Chargriller line gets rave reviews on the BBQ boards. I personally have a Duo (Model 5050) with the separate side firebox atachment. It is two grills in one with separate gas and charcoal sides. The side firebox lets me use it as a smoker too. The Trio (Model 7474) is the same but with the side firebox included.

The Duo is available at Lowes and the Trio is available at Tractor Supply Company.

If you happen to decide a Chargriller is your choice, do a search for "chimney mod" and "basket mod" for a couple of cheap ways to make it even better. There is even a dedicated thread on the Barbequebible.com forum for Chargrillers.

http://www.barbecuebible.com/board/viewtopic.php?t=1467

http://www.tractorsupply.com/lawn-garden/outdoor-living/outdoor-cooking/char-griller-reg-trio-gas-and-charcoal-grill-with-side-fire-box-4449832

http://www.lowes.com/pd_5050-49769-5050_4294857763+4294961701_44_?productId=1245537&Ns=p_product_prd_lis_ord_nbr|0||p_product_quantity_sold|1&pl=1&currentURL=%2Fpl_CharGriller_4294857763%2B4294961701_44_%3FNs%3Dp_product_prd_lis_ord_nbr%7C0%7C%7Cp_product_quantity_sold%7C1&facetInfo=Char-Griller

BIG GREEN EGG. PERIOD.

Baby backs, after soaking in white vinegar membrane removed for 30 minutes, 225 degrees 3 hours rubbed up completely with "Famous Dave's Rib Rub" (bought online). Then direct heat for 30 munites at 350, coating with your favorite BBQ sauce. Perfect.

Spare ribes same deal but 1 hour longer at 225.

I found a Char-Broil Quantum Infrared 4-Burner Self-Cleaning Propane Grill....Have zero idea what all that means however. I usually just read reviews on everything....

Get the weber then. I've had both and Weber much better.

Well you know what he cooks and what he likes KF...go with the weber?

And he already has one....I want the big fancy silver thing. See why a woman shouldn't make these decisions??
He told me he didn't want the egg...for whatever reason.

You do realize your husband reads this site, right?

Green Eggs are too expensive. Webers are ok.
The best of the best is the PK Grill. PK for Portable Kitchen. Made in Arkansas and built to last.

I know he reads this site....He will probably come home tonight and tell me he doesn't want a new grill. But guess what. He is getting a new grill. And I am reading up on everyone's suggestions. And new grill equals more rib cookouts KF...

http://www.biggreenegg.com/

http://www.traegergrills.com/

BGE rules but Traeger grills are cool too. Don't get as HOT as an egg however, and HOT is required for seared pittsburg syle steaks.

Weber's are good, but controlling steady temperature is guesswork.

Three of the best steaks in town got left out. Phillips on the Rez, McB's, and Fat Tuesdays. All three of these unlikely places have THE BEST ribeyes!

Shapley's needs to work on their service.

Egg. Got one. Will NEVER go back. Use it all the time.

all you big green eggers make me sick, you are like a cult, worse than Pinelake. Perhaps it is a cult within a cult. You spend a hour getting the fucker ready to cook for seven minutes, hahahaha. I turn my Weber genesis on for ten minutes and it gets 650 degrees, cooks a steak in ten minutes and no charcoal flavor.

Weber's are good, but controlling steady temperature is guesswork.

Maybe for charcoal but not for gas.

"Weber's are good, but controlling steady temperature is guesswork."

I guess i was lucky to hold 245-250 on a kettle for 6hrs yesterday. Controlling temp with dampers and size of the fire is really not that complicated. The Green Egg seems to take much of the skill & technique out of bbqing.

"cooks a steak in ten minutes and no charcoal flavor." NO CHARCOAL FLAVOR!!! GOOD LORD!!! DO YOU NOT USE WOOD CHIPS EITHER?

"Maybe for charcoal but not for gas." GAS GRILLING TAKES THE SKILL OUT AND SUCKS.

"The Green Egg seems to take much of the skill & technique out of bbqing" GREAT. THAT IS WHY I LOVE IT.

to my dear wife. please do not buy me a grill. I will buy a new one. A woman should not buy a man a grill unless she gets make and model from said man's mouth. It would be like a man buying a woman a purse or shoes with out consulting his wife (which unfortunately i have done, but got lucky)I LOVE YOU.

MINT

Well damn

Damn it. Don't buy him no frigging BBQ.

In re:May 16, 2011 8:36 AM

1. It take five minutes to heat up the natural wood charcoal. And I get that joker up to 750 within a few more minutes. It does take skill and is a hell of a lot more fun. I also don't like the stylish girly look of a guy grilling on a stainless grill, looks more like you think you know what you are doing.
2. It cooks under convection which is second only to an IR Grill which the likes of The Palm, Emiril's etc. use. In other words, stick with your stainless grill, those who like real food will take the time to do it right.
3. It doesn't leave that gas taste whether you use gas or regular charcoal. If you like bland, stay stainless.
4. I don't eat rodents, so your gas grill, in your case, is probably best.

Gas verses charcoal has always been a heated fight Kaptain Marmot, some like the flavor, some don't. I have had plenty of steaks both ways, but I prefer mine over a gas grill. If I am cooking filet, I do them in the oven under a broiler with a little browned butter and parsley. The poll shows most like theirs that way, since Tico's and Shapley's both use an 1800 degree broiler. So take your BGE and shove it up you ass.

"It cooks under convection which is second only to an IR Grill"

KK, name a grill gas, wood or charcoal that does not promote a convective heat transfer, and BTW, there are no similarities between a BGE and IR grill other than the fact that they both cook with dry heat.

May 16, 2011 11:49 AM

Not a fan of Tico's or Shapley's, especially Shapley's.

The butter is a bit over the top at Tico's and frankly everytime I've eaten at both and the steak tastes more "Choice" than "Prime". If I remember correctly they are "Choice" cuts and not prime. I may be wrong.

As to cooking, you have your sermon and I have mine. Frankly, I much prefer cooking a brisket for 24 hours over charcoal than gas. I'm not sure how economical or taste-worthy a gas grill would be in that situation. Same goes for short-ribs, you cannot beat the BGE for even cooking at low temps or at high temps.

With a gas grill you have direct flame on the meat or you have a concentrated heating element which does not allow you to cook in a convection heat environment without crisping the shit out of it. Additionally, the convection process of a BGE is completely different in terms of heat transfer. The process in a green egg is more uniform and does not promote areas of heat that burners typically burn or lead to overcooking the meat.

Don't care what you think, I have had mine for a few years. I thought what a crock of shit, until I bought one. Now, I'm sold.

Take it for what it is worth, folks here wouldn't sound so excited about it if they didn't believe it for themselves.

Oh and F-off.

4:04 you ROCK. The BGE made me an expert cook....period. Kinda like using a big ass driver, and not an old fashioned wood in golf. If this is "cheating", I am a proud cheater.

Boston Butt at 200 degrees for 15 hours....never touch the Egg after you get it there.

He is jealous because he is a Democrat and can't afford one.

KK you rock.....and your post made my day.

Shapleys

EGG. I CAN KICK SHAPELY'S ASS FROM HERE TO MEMPHIS, AND THEY GET THEIR STRIPS FROM SAM'S JUST LIKE ME (REALLY).

Do not get me started about Shapley's. Funny but Kharma has it's rewards.

I was asked by the owner about the quality of the meal. I told him the fillet was no better than I could cook and I do cook it better.

The next day I was threatened with my job, apparently the truth hurts and speaking honestly (after asking if he would be offended) didn't set so well.

The next day after a local business partner brought my honesty to the attention of my superiors and made it clear - yes, you are being honest, but I have to do business with him - I had to send an email apologizing for the crap food that was served.

Shapley's is not what you all think it is. It is not a Prime Steak House.

It is a choice house that aspires.

Kharma is a bitch.

Helped organize a function at Wynndale a couple of months ago. The owner told me he recently switched to prime cuts. He was right, it was a great steak. Nothing fancy, no elegant sauces. Just meat, with salt and pepper seasoning. Sometimes simple is the way to go.

Wynndale Steakhouse is great, if you want GREAT food, laid back "country store" atmosphere, and a place where, if you order the hamburger steak, they ask you if you want it charcoal grilled or skillet fired. I love that place.

Real steaks are cooked on charcoal, and have a unique "smoky" flavor. I am from NE Jxn, and it is worth the drive. BYOB except beer.

Where is Wynndale Steakhouse?

the big green egg is nothing more than a kiln to bake clay sculptures. i guess some hippy decided he would cook some veggies in his kiln and voila. real men use charcoal and metal... the better you can cook on a cheap grill the better the reward...

wynndale steakhouse - i-55 south past byram before terry is a wynndale exit take exit to right. does have a damn good steak and reasonably priced, but thats all they have.

I live at the place. No atmosphere, but that adds to its charm. Old gas station converted.

http://carpejackson.com/2010/07/08/wynndale-steakhouse/

Thanks!

actually the BGE, after being properly cleaned and decontaminated from being in KK ass, is nothing more than a tandoor oven. I have nothing against the oven in general, but the cult of douchebags that think they are the best cooks in history since buying one makes me want to puke.

Man you are one pleasant happy person. Do you like your life? Does your station in life depress you? Have you gotten laid lately?

I have an EGG and would marry it if it had tits.

5:23 that is the funniest post I have read in a while!

"I have an EGG and would marry it if it had tits."

"...the cult of douchebags that think they are the best cooks in history since buying one makes me want to puke."

It ain't bragging if it's the truth!

4:07 PM

You got issues bud.

"all you big green eggers make me sick, you are like a cult, worse than Pinelake."

This post made me laugh, which is a change from what is normally on this blog these days. Not knocking this blog but there is nothing funny about the crap being pulled by Tim Johnson. It makes me sick, sort of like the Big Green Egg and the guy who hates it.