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RMac5

Certifiably Surly
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Everything posted by RMac5

  1. That’s about half price.
  2. Anyhing for you amigo!
  3. Needs a T.
  4. Hate buying tires, gotten damn expensive too.
  5. My door is the damper on my smoker, I just open and close it as needed, I’m guessing that’s the route on that rig too.
  6. That’s just crazy. Is the lot b good or is it just a unicorn? Seriously, I gave $75 for it 7-8 years ago, never opened it just because I knew it would be impossible to replace.
  7. Wow! I have an unopened 12 yr lot B, looks like I need to sell it.
  8. If it’s just basic welding with a little fabrication might see if one of the high schools with a welding class would be interested.
  9. That 3/8’s steel will hold great heat and should save you on wood cost.
  10. Great looking pit! What size diameter is the cooking chamber?
  11. Looks great CF! Did you say if the AC will be working when you are all done? They wanted a shit ton to make the factory AC work in our 65, I passed on it for now, maybe forever.
  12. Helberg does have great bbq, wished they were open on Tuesday’s that’s pretty much the only day I’m in Waco.
  13. Mexican pecan candy
  14. RMac5

    Gumbo

    Will try the duck fat next. I have been adding the Worcestershire sauce and it seems to really improve the flavor too. So much going on in a gumbo it’s hard to tell when you make a few changes which ones contribute the most. My favorite is chicken and sausage but think the next one will be a seafood version. Might be a turkey one with Thanksgiving being right around the corner.
  15. Freakin love French onion soup! Had every intention of making some over the weekend but didn’t get it done. That looks great.
  16. RMac5

    Gumbo

    I made another chx and sausage gumbo today. Colder than shit up here in Amarillo and a perfect day for gumbo. This one tasted much better than my last one, I think a key difference was my roux. I have always used the fat/flour ratio of 1:1, or very close to that. I recently read that the 1:1 ratio is supposed to be by weight not volume. Thought I would experiment on today’s roux. I used 1C of oil to 1 3/4C of flour, I think it made a big difference in both taste, and the ability to get the roux darker quicker. I also used a round le creuset Dutch oven in place of my coon ass magnalite pot. My magnalite is big and oval and harder to get in the corners while stirring. Anyway, todays was much better. Any of our gumbo pro staff have opinions on roux fat to oil ratios?
  17. That looks damn good c-man.
  18. Our place is just up the road in Mills county, hope my pop up withstood that storm.
  19. That’s a shame too, he’s very talented.
  20. It was not open, that’s why the cow was so pissed off.
  21. Beef short ribs with polenta. The beef rib selection sucked at the grocery store, wanted to go to the local butcher but didn’t have time. I love braised beef ribs and they are a perfect cooler weather meal. Sorry about the bowls, we don’t have “short rib” bowls.
  22. We use those bags any time we use the crock pot, they work great and make clean up so much easier.
  23. That looks great, we had that a lot in the winter growing up. That’s a great comfort food, right up there with chicken and dumplings.
  24. Felix’s is my favorite place to eat raw oysters.
  25. Did she have bigo tiddies?
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