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Etexhorn13

Burnt Ends
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Everything posted by Etexhorn13

  1. Etexhorn13
    Lentil soup in this biotch tonight. I think next time I’ll add some spinach towards the end like I’ve had at some Italian restaurants, but for a first effort this was very good.
  2. Etexhorn13
    Yep, this is basically what I do. Gotta take into account that he’s in SEC regional bbq territory, and adjust accordingly. If nothing else his recipes are a great starting point.
  3. Etexhorn13
    https://howtobbqright.com I don’t know if this dudes website has ever been mentioned on here, but he has been a pretty good resource for me after having gotten my vision grill a few months ago. He’s got videos to go along with his recipes so you can see each step of the way, also has videos with helpful tips, as well as recipes for all different types of smokers. He breaks things down and makes it super easy to follow, especially for meat smoking novices. Anyway, used his smoked pork loin recipe, but injected it with Tony’s instead of brining. It was damn delicious.
  4. Etexhorn13
    This is good information to know. Gracias.
  5. Etexhorn13
    Why not just door dash/Uber eats? Both have plenty of free delivery options.
  6. Etexhorn13
    This this this. There are too many provider options to search efficiently, and every year or six months (whichever length of contract they sign you up for, usually a year) they will search again for lowest rates and automatically sign you up for it. I’m 4 months into using it and it’s already paid for itself in savings from TXU.
  7. Etexhorn13
    Not really a rockets fan but i thought the conversation with Ryen Rusillo on the Pardon My Take podcast was pretty interesting talking about the nets/rockets and how that team would work and how harden has fucked the rockets over in this scenario. Starts at about the 79.5 minute mark of the podcast.
  8. Etexhorn13
    Had one of my better Pinkertons lunches on Saturday, possibly the best meal I’ve had there. Brisket and sausage were mine, turkey and boudin the wife’s.
  9. Etexhorn13
    As a KD fan, I do not like the idea of paring him with harden and KI. Talk about a train wreck.
  10. Etexhorn13
    Ha, I’ve seen this posted on on social media from several people I know from Tyler. Never heard of them before this... I don’t know if it’s more of an east Texas thing or not, but if you’re trying to stick to 903, I’ve got a couple friends from Longview that talk a lot about bear creek smokehouse.
  11. Etexhorn13
    What’s this guy, like 13?
  12. Etexhorn13
    How long did you smoke/what temp?
  13. Etexhorn13
    Your comment got me thinking, and after a little research it sounds like there are two main thoughts about it. First, the darker the roux the less thickening agency it will have. This makes sense, because this was probably the darker roux I’ve made to date, but I don’t totally buy it... I’ve seen tons of really dark roux on this site and in person. The second thing I saw a lot was people mentioning to make sure your stock that you add is cold. I’m not sure why exactly, but that kinda makes sense looking back on the other gumbos I’ve made having had my chicken stock in the fridge previously. Mostly though, I don’t think there’s a firm answer for this. Oh well, guess I’ll have to make another soon 🤷‍♂️
  14. Etexhorn13
    If you want to get super dorky in a deep dive analysis type of way, the Poda Bing podcast is worth a listen. They’re a little bit too dorky about sopranos for me on the recap/analysis episodes, but they do have some really great interviews with all the cast members every few podcast episodes. Father Phil, Chrissy, Bobby Bacala, and Pussy’s contact in the feds were some of my favorites.
  15. Etexhorn13
    Bless your heart.
  16. Etexhorn13
    So I made a gumbo over the weekend, and the flavor turned out great, but something happened with my roux that’s never happened to me before. I followed my usual 1.25/1 flour to oil ratio, but my roux kinda ended up separating. Once it’s in the bowl it looks alright, albeit a bit oily, but when I mix it up in the pot it seems a lot of liquid comes up and I’ll see the roux type liquid sorta suspended. Any ideas what that could be from? Not enough flour perhaps? Flavor-wise it’s on the money but I’m glad I’m just serving it to my wife and myself.
  17. Etexhorn13
  18. Etexhorn13
    Yeah bro how much will you pay me
  19. Etexhorn13

    Gumbo

    Etexhorn13 replied to 1978horn's topic in Food and Travel

    It’s that moths fuckin time of the year... There was actually more chicken than sausage in the pot... that wasn’t a great scoop, all the sausage from the top got in there
  20. Etexhorn13
    Haha suck it Zach gentry
  21. Etexhorn13
  22. Etexhorn13
    Anyone watching final table? Kind of a neat “top chef” type deal except they cook in teams, and most of the chefs seem to have known each other previously, even though they’re almost all from different countries around the world. Each episode is a new country with their specific judges/ingredients for the chefs to cook. PrettY interesting if you’re in to cooking shit.
  23. Etexhorn13
    I don’t think anyone here is equating “leverage” and “lowballing”. We’re the by God university of Texas, ain’t you heard all the money that ain’t under the Vatican is located in Austin?
  24. Etexhorn13

    TexMex

    Etexhorn13 replied to Smax's topic in Houston

    I haven’t been to Xochi or Caracol, but Hugo’s is probably my favorite restaurant in town. That’s one of my go to’s when we have friends or family in town and want to take them out. Doesn’t hurt that you can get drinks at anvil before moseying over.
  25. Etexhorn13
    Cut a whole chicken in half and smoked it yesterday for dinner. First time to smoke a chicken and it turned out great.

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