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Etexhorn13

Burnt Ends
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Everything posted by Etexhorn13

  1. Etexhorn13
    Which one? I’ve found they have varying levels of spice. Some are more flavor than spice to me.
  2. Etexhorn13
    I think he’s saying he wants the rule to stay in place as is, not abolish it.
  3. Etexhorn13
    "... If a guy like that is going out with a woman, he could technically not have penisary contact with her Volvo?”
  4. Etexhorn13
    Fair. All I know is that growing up there it was the land of chopped beef sandwiches lathered in sauce. My mind was blown when I went to Austin and had central Texas style bbq.
  5. Etexhorn13
    I used Montreal steak seasoning, although honestly it would’ve been great with just S&P as well. I actually just cooked this on my Kamado grill. I was pleased with the result. S&P, garlic, parsley, and oil on these. Didn’t think about Rosemary but I’ll have to try that out sometime too.
  6. Etexhorn13
    Riverport has always been one of those places I just order the chopped brisket sandwich. Seeing a pic of sliced brisket and sausage from there is really foreign to me. Most people just get ribs or brisket sammies.... definitely not your traditional “Texas style” bbq. I get it when I go back to visit my parents and it’s always good but never knew how highly people thought of it til a few years ago
  7. Etexhorn13
    Recipe? You aren’t asking me but I’m going to throw my MILs recipe (from Lafayette) that always churns out awesome etouffee.
  8. Etexhorn13
    I’m a huge fan of the grass fed steaks from HEB. Bought a couple NY strips tonight and roasted some baby potatoes with olive oil, garlic, and parsley. No greens on my plate because I felt like being a caveman.
  9. Etexhorn13
    Jesus, how many of us are going to NOLA next weekend?
  10. Etexhorn13
    Thank you for mentioning Parkway. My buddy took us there a few years ago and I’ve been trying to remember the name of it ever since. Surf and turf poboy is going to be my lunch next Saturday.
  11. Etexhorn13
    May have just been a bad day because you are the only person I’ve ever heard say that.
  12. Etexhorn13
    I feel like it’s been asked somewhere before, but what are some good ones in Houston? Huge fan of Southwells, but I don’t think I’ve had a burger that’s not skinny patties anywhere good in quite a while.
  13. Etexhorn13
    Second this about Mother’s. After giving it a few tries I’m not really sure why it’s so popular. Ruby slipper is close by and better IMO.
  14. Etexhorn13
    It’s incredible watching a team run an actual offense.
  15. Etexhorn13
    Haven’t had chicken fajitas at either so I can’t comment, but I much prefer the beef at Lupe. I will concede that their tortillas are stupid. I don’t think el tiempo sucks or anything but I don’t get the hype either. Different strokes I guess.
  16. Etexhorn13
    Anyone been to a game yet? What’s the deal with seating? Bought a pair for me and a buddy but I’m trying to get a couple more to go. How spread out are they making people? I noticed they seem pretty spread out
  17. Etexhorn13
    I don’t think El Tiempo is bad, but for what they charge they need to be head and fuckin shoulders above every other texmex place in Houston. The fact that I also find their food to be average - as far as “good” texmex goes, gives them very little leeway in my book. If there weren’t one super close to my house that I also have a gift card too, I’d never go and I’d never miss it.
  18. Etexhorn13
    El tiempo is overpriced and pretty average for Houston tex mex. They have great margs and the fajitas aren’t bad, but 10x better than closest competitor when Lupe is better anyway? At least you are posting in the right thread.
  19. Etexhorn13

    TexMex

    Etexhorn13 replied to Smax's topic in Houston

    When I lived in spring branch we’d pick up from fajita Pete’s every so often if we wanted good fajitas for a pretty cheap price. It sounds like you live near that areas, memorial-ish? Moved over to oak forest area but I still love Goode Co Cantina, although that’s definitely gringo fare. Chavez on Gessner was my go-to place for inexpensive Mexican when we lived over there though.
  20. Etexhorn13
    The fact that that dipshit isn’t on everyone’s ignore list is incredible to me. Too many of y’all must be cloak roomers
  21. Etexhorn13
    I’ve said it a million times, the only thing Charlie Strong ever got right was that social media will Be the downfall of society. Good, and true, statement by Hartzell.
  22. Etexhorn13
    A little leftover pulled pork quesadilla. I see a trend of people that were not properly stocked with paper plates to handle snowpocalypse, myself included.
  23. Etexhorn13
    Where did this come from? Haven’t seen this before.
  24. Etexhorn13
    For pork shoulder, does the sugar penetrate the meat at all? Today was the first time I’d actually tried a couple bites before adding some sauce after the shredding, and I realized it needed a good bit more salt and perhaps the vinegar or something else to give it some kick. Sad to say I’ve never actually done that before adding some sauce, but it made me realize that pork butts are too big a piece of meat to just season the outside. edit to add: I’m very much a novice in that I’ve only been smoking meat for about 6 months... be gentle.
  25. Etexhorn13
    This is kinda the thing I’m looking for. When it comes to beef, I only use S+P (and maybe some onion powder), it just seems like pork always needs a little something extra. For the mass of a pork shoulder, only seasoning the outside leaves a hell of a lot of meat needing some type of flavor IMO. I guess I should add I’m smoking on a Kamado, so maybe there’s more smoke flavor on an offset, but it just seems like a pork butt needs something more coming off my smoker. As far as ribs, I use different ribs/sauces just about every other time so I am down to experiment, but that Killer hogs stuff really is delicious.

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