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Etexhorn13

Burnt Ends
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Everything posted by Etexhorn13

  1. Surprisingly, that turned up exactly what I needed. Looks like I’m dealing with tomato worms.
  2. Anyone know what kind of rodent poop this is? I’m thinking squirrel… had some smaller droppings like this near my jalapeño plant which was eaten to hell.
  3. You’re welcome Houston. I washed my car Saturday.
  4. Between the thigh meat, onion on top, yogurt marinade, and cooking with indirect heat, it was definitely plenty moist. I don’t see why basting it with the juices at the bottom wouldn’t be a good idea though if you were so inclined. The only parts that kinda dried out were the edges around the top couple thighs, but that mostly happened toward the end and it was basically just some skin/fat. The meat itself was perfect - if anything I probably could’ve cooked it a little longer but I knew the outer parts of the meat would be fine. https://www.foodnetwork.com/recipes/food-network-kitchen/yogurt-marinated-grilled-chicken-shawarma-9961050 This was the marinade recipe I used btw. I based most of the rest of the process off it, just with a few modifications. I might suggest smoked paprika instead of regular, and maybe a touch of cayenne, to cut through the sweetness of the cinnamon a little bit.
  5. Shawarma platter from Amazon. I used 2 lbs chicken thighs, plus a few breasts I had taken out of the freezer… I’d stick to just 2 lb of chicken though because I had way too much and it took longer to cook. Marinated in olive oil, juice from one lemon, 4 oz Greek yogurt, then cinnamon, cumin, onion powder, paprika, salt, allspice, turmeric, and 4 minced garlic cloves. (Any shawarma marinade should work if you need measurements for this) I cooked indirect in my Kamado grill at about 400-425 but finished in the oven since it started raining. Toum: peel about one head of garlic. I usually crush it under a knife to get the skin off; either do this amor slice down middle, and if there are any greens stems remove then. Place in food processor with a pinch of salt and half a lemons juice and start it running til it gets to a pasty substance. Add 1/4 cup vegetable oil at a time (total 1 cup) while running food processor and let it run for 10-15 min, or until it becomes fully emulsified and will get kinda fluffy. You may want to add a little bit more oil if it’s too garlicky - this stuff is potent.
  6. Those are 8.5” flatbread crusts, so the pizzas are definitely on the small side.
  7. I bought a shawarma pan so I decided to give it a whirl today. I also made some toum to go along with it, which is basically just a fluffy garlic/oil sauce.
  8. FYI, Heights HEB is now carrying secret aardvark
  9. Does it have to be non-lethal? I don’t pray often but if I’m going to I gotta make it count, nahmsayin?
  10. My basil plant was getting a little unruly and I needed something that would use a lot of it, so pesto pizza was born. Would definitely make again.
  11. …to an extent.
  12. He yelled “suck that tigah dick, bitch” to a ~12 year old and the kid’s parents didn’t take kindly to it. See? Irony.
  13. I was talking to my New Orleans buddy the other day, who just so happened to get kicked out of DKR when they played here, and he clued me in that the only place LSU fans don’t go is Bama because “we’re scared of them because they always beat our ass. I don’t want any part of that shit talking.” I don’t think he really got the irony in that statement.
  14. Mike would be out of energy after warming up a hotdog in the microwave.
  15. I mean, @Intercourse With Grayis an actual guys handle on here. We definitely love our running backs around here.
  16. what’s the spice level like? This is my wheelhouse.
  17. I usually vacuum seal larger unsliced portions.
  18. Keep going til you hit about 202-204, needs to probe like butter. When it is done you can keep it in a cooler, maybe wrapped in a towel, for as long as you need. you may try wrapping it in butcher paper or foil to help it get through the stall faster.
  19. We’re getting awfully close to “WATCH. THE. TAPE.” territory in here… hope he turns out to be a good one though.
  20. I planted a small basil plant at the beginning of the summer and at this point it’s growing like a weed. I’ve been trying to use it once a week or so to keep the plant from getting too unruly. Might have to give this a try.
  21. Yeah well, shit got crazy I guess. Luckily this was after the high school baseball coach had a weird relationship with her and also after I banged her so.. she fell off the face of the earth on social media except LinkedIn, probably better for anyone that knew her at this point. Great lay though 🤷🏻‍♂️
  22. Ahem… let me butt in. I grew up in a town of 2200. Granted, I was 3rd my my class of 99 so I had choices, but our #1 went to Baylor, #2 SMU, I went to TEXAS. And #4 went to aggy. Literally everyone else that went to college went to sfa. If any of the kids I went to HS with got an offer to Texas they’d have taken it no questions asked. I question this kids priorities unless he actually ends up at UT. What a fucking idiot. Most easy Texas kids with options and a good head on their shoulders want to get the fuck out of small town life as soon as possible. btw, the #1 from my class that went to Baylor now works at the local pharmacy (loser), and #2 got knocked up by a gay pornstar while on a coke bender at SMU. Go to Texas and your life won’t suck kid.
  23. I think that all sounded kinda douchey but bottom line when I told him the deal and said “this isn’t that big of an ask..”. He made me feel like I was asking for a vial of blood from his first born or something. The dude is way too smart but I guess loves his far right talking points and can’t be included in the propaganda machine. I think the hard part was being at my cousins house earlier without him and when he came up in conversation my cousin said he was crazy and I couldn’t really deny it. He did go to aggy after all…
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