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RMac5

Certifiably Surly
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Everything posted by RMac5

  1. Those are cool! I actually looked at a couple of these online last night. I’m pretty sure his is a 4 lug and not a 5 lug wheel. I was told you can tell a 6 cylinder from an 8 by the number of lugs, his is definitely a 6 cylinder. Which brings up another hit to the stang fund. I’m thinking it would be smart to replace the existing brakes with disc all around, if I’m doing that, I will want to replace the rotors too, which will be 5 lug.
  2. My high school son has a 65 mustang with the original hubcaps. Any suggestions on an appropriate wheel for this car? I’m dying to put some bad ass wheels on it, just not sure what would be a natural fit. Any Surly help?
  3. Back when he gave a shit his food was top 5 in the state. He’s a fuckin train wreck looking for new track to derail. I have witnessed his horses ass attitude multiple times to customers that were undeserving. There are so many better places to eat bbq now. Fuck him!
  4. Google says 7:30 Friday morning.
  5. Valentina’s has such great food. Their Real Deal Holyfield is my favorite breakfast taco by far.
  6. Everyone is different on how they handle the brisket after it’s cooked. I think the best results come from letting the brisket rest/cool off after cooking. It’s very similar to a steak coming off a hot grill, all the juices are pulled to the surface of the meat. If you cut into it while it’s still smokin hot you will lose a ton of juice. If you are going to put it in a cooler, let it rest on a counter or whatever with a towel draped over it for 30-40 minutes, then wrap in foil and put into the cooler. If you wrap in foil right out of the cooker and into a cooler it will turn into the texture of pot roast. Good luck on the cook, post up some pics.
  7. Yeah that entire plate looks great.
  8. Yeah I’m a big fan of chimichurri too, that steak looks good.
  9. That looks fantastic.
  10. Does he still do the green chile Mac and cheese?
  11. Tapatalk works way easy on posting pics.
  12. I’d be pissed if a bbq shop gave me hacked up brisket like that.
  13. Do you trim the fat from your brisket?
  14. I have twin boys that play HS football, I really hope they get to play but I’m very doubtful. Baseball is more our sport, holding out hope we get to play. They are seniors so this is their last shot.
  15. Outside of Amarillo last night.
  16. We bought a couple of these to try out, holy fuck these are great. The green pepper mix is our go to but all of them are fantastic. Wasn’t sure where to post this, figured the pizza thread was best.
  17. That brisket looks damn good.
  18. Just under $1K, need to get on this.
  19. Dukes and Blue Plate.
  20. That might be the best offering I’ve ever seen out of a WBurger, how good would a couple fried eggs be on that masterpiece? just noticed the bacon, would have to drag that off of mine.
  21. I’m in Amarillo, the closest TJ is in Albuquerque NM with a state required two week quarantine. Plus it’s more funner to make your own. I know you know this, I’ve seen some of your concoctions. Speaking of New Mexico, we went through Santa Fe last week and the square is like a freakin ghost town, it was eerie.
  22. Ranch Water is so damn good, way easy to over serve.
  23. We do the boiled jap sauce pretty often. We boil for 10-15 minutes and place them in the blender with a 1/3C of oil and 1/3C of the Jalapeño water. We add some garlic toes, s&p and blend until smooth. We don’t seed or stem the peppers, just blend up the whole damn thing.
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