Jump to content

Etexhorn13

Burnt Ends
  • Posts

    1971
  • Joined

  • Last visited

Everything posted by Etexhorn13

  1. 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.
  2. 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.
  3. Where did this come from? Haven’t seen this before.
  4. 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.
  5. 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.
  6. Care to elaborate on said mindset?
  7. German restaurants in Freddy town? Is the Auslander still cool? Went there back in college to visit a friend and had an really cool time.
  8. These are some of my currently favorites for pork or turkey/chicken. The Terry Blacks stuff gives a lot of nice flavor to poultry. F76AB96A-47AE-4439-995C-506FD6660CA0.webp
  9. This guys a giant douche. Perfect for the bachelor franchise.
  10. What do y’all use? Outside of the basic salt and pepper for brisket or beef ribs, I like to mix it up when smoking pork/chicken/turkey. I’ve been trying to find the best mix of run/sauce for ribs and pork butt specifically. Tired of making my own vinegar sauce for pork butts. For pulled pork, I really like Killens BBQ rub, and Franklins tangy/vinegary sauce is just about perfect. For ribs, I love Killer Hogs Hot Rub and then mixing it with a sweeter sauce to balance it all out. Terry Blacks is what I used today. What are y’all using?
  11. Had some family over for tonight for an early dinner so I had to get started pretty early this morning. Pork butt on at 6am, off at 12:45. Ribs on at 1, then turkey wrapped in bacon on at 2:30. Pork butt rested for several hours and made an apple cider vinegar/mustard sauce, ribs had about 20 min to reat before cutting. Feeling pretty great about how the whole process turned out today.
  12. Seconded. My wife bought me one for my birthday a few years ago and it’s super easy to use.
  13. Not necessarily new, but I went to Bravery Hall tonight for the first time tonight. Pretty cool spot - had some good wines and out of all the dishes we got, the ones from the sushi place and the blind goat (Thai/Asian) were the best we had. Didn’t try anything from the Italian place but it looked good as well. We used to go to the conservatory before baseball games but this might be the new spot for pregaming.
  14. Are any of these on tv?
  15. Do you do anything with your pasta once you roll it out/cut it to keep it from sticking? I’ve got a rack to hang them on but I’ve found unless I coat them in a lot of flower they’ll still stick together.
  16. This here is true. Skirt steak is weird in that you need to divide it into 2-3 sections with the grain and then cut those against the grain because of its shape. Looks like you cooked it perfectly though.
  17. Did you get anything? It’s only a few minutes from my house and I’ve been meaning to check this place out. Wish they were open for dinner.
  18. This. Not sure they could’ve cast someone more perfect for AJ. He’s the anti-Meadow. A total fuckup that gives his dad depression/anxiety. I’m sure it wasn’t all purposeful, but he was what that character needed to be.
  19. Etexhorn13

    TexMex

    Sorry, not really Tex mex but this place is the shit. I’be got a soft spot for places you can tell are family run, and they seem to be doing a really good job here. La Lupita https://lalupitatacorestaurant.com/
  20. Mid-late 2021 is what ive read
  21. They really do have a way of plying into the whole Nazi theme, don’t they?
  22. Does anyone in oak forest have water? We’ve been without since basically last night.
  23. 25 mother fucking hours later we now have power back in Oak Forest.
  24. Glad I’m not the only one... I’m pretty sure I made the perfect chili once and each time after I’m just chasing that. Whether it’s the jimmyjazz rehydrated pepper method or just doing It with powder. That’s not to say each one isn’t delicious, but fuck me I can’t recreate the same chili one to the next for the life of me
×
×
  • Create New...