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solamente73

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Posts posted by solamente73

  1. Newest member of the family:

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    2018 F150 Lariat 4x4 V-8 502A FX4 Magnetic ext. /Medium Earth Gray int.  My first Ford; it impressed me and made me switch from GM.

    I'm looking at retractable tonneau covers - Roll N Lock and Retrax.  Which would y'all recommend of the two, or others?  TIA.

    • Like 1
  2. On 6/5/2018 at 8:47 PM, scottsins said:

    Spaghetti “a la chitarra” carbonara with wild ramps.

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    j/k that pasta dish will be inspiration for whatever I cook tonight.

    On 6/10/2018 at 6:04 AM, Jack Straw said:

    ribollita

    I had to google that.  That looks like a ton of work that turned out awesomely. 

    On 6/10/2018 at 8:43 AM, Judge Roybeanbag said:

    Wow.  This is the best culinary page on the internet. By far.   Well done gentlemen. 

    That was said several times on TOS and it's holding true here.  Real people cooking real food that they eat themselves.  I love this thread.  Thanks to all who post here and provide such inspiration.

    • Like 5
  3. 9 hours ago, C-Man said:

    We will be at Town Heart at 6 on Friday night. My wife made the reservation over a week ago and it's all she could get. Just FYI.

    I'd suggest original Al's -- it really is pretty awesome.

    Posted a reply earlier but it doesn’t show now?

    We’re doing Al’s Oak Lawn on Friday night.  We’ll do TH for a ‘date night’ as we continue to emerge from baby jail.

    My SOP with new (to us) steak houses is to try the wedges, fillets, lobster tail, au gratin... basically looking to baseline.  But the Air, Land, & Sea has caught my eye.  What say y’all who know Al’s... keep it traditional for a traditional guy, or go ‘exotic?’  What’s the ‘can’t miss’ on their menu?

  4. Oh, snap, I’m a week behind - didn’t realize FD was this coming Sunday.  We want to go Friday night.  I’ll see what’s available at both places.  6PM would be fine because we’re old homebodies.  

  5. 14 hours ago, C-Man said:

    I've got a good friend who goes to the Al Biernat's North a lot and they're still working out some kinks. Personally, I'm come down to the original if you're going to do Al's. We are going to Town Hearth for the first time on Friday. It's supposed to be amazingly good.

    Original Al’s it will be, then, unless you report back on TH and rec that instead.

  6. 17 hours ago, VABuckeye said:

    I haven't posted in this thread since fuckface took over the old site.  Hope this is worthy

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    Nice work, and welcome back to the thread.  I’ve liked your posts going way back.

    Did you reapply (cooked) marinade after grilling the steak?  Looks very saucy, could just be the pics.

  7. Wife (no pics) asked me what I wanted for Father’s Day.  Since she asked in front of the kids, I couldn’t be sexually explicit, so I went with ‘date night’ since we’ve been in baby jail the past few years.  She’s arranging babysitter, etc.

    We like terrific steak and traditional high-end steakhouses.  We want to try a new one and are willing to travel out of the ‘burbs.  For reference, Bob’s in Grapevine is our favorite of the ~7 steakhouses in our immediate area, followed by JR’s.  When we were DINKs, we’d travel to Del Frisco’s Double Eagle in Addison.  We thought III Forks was terrible (letting people in for dinner wearing jorts?  Really?).  We abhor see-and-be-seen and trendy places.

    I read the thread, but recs based on our tastes? I’m leaning towards Al Biernat’s North - the menu looks incredible.  Hell, the happy hour bar menu is almost more tempting than the dinner menu.

    TIA.

     

  8. CB, I assume you question the duration of the cook?  Cooking at 225* (I think the long cook gives it a nice bark), it can take 1.5 hours - 2 hours/lb in my experience (though I usually cook small briskets as I posted on TOS).  This one is larger and it cooked so fast that, after letting it rest for ~45min, I had to wrap it in butcher paper, towel, and put it in a cooler for 3 hours until dinner, which I had to move up two hours.

  9. Grew up going to Galveston.  My folks actually had undeveloped beachfront property at Pirate’s Beach but, thanks to Alicia, the State claimed it for dunes.  Now we spend a long weekend there each April.  We always get a beachfront house through VRBO or one of the local rental places like Wolverton (saves a few $).

    Gaido’s has my favorite fried shrimp in the world, but I prefer skipping the upscale Gaido’s and going to the more casual Nick’s.  Same kitchen, same shrimp, and I can sit outside.

    Others have already covered The Spot, but next door to it is a complex of bars/grills (I think that The Spot is a part of it).  I like rum, so I like going to the Rum Shack.  Touristy, but fun.

    Mario’s Pizza West Beach is good.  Their chicken fettucine alfredo pizza is our favorite white pizza.

    Shrimp and Stuff’s food truck at the Jamaica Beach car wash makes surprisingly good poboys.

    Speaking of poboys, the fried oyster poboy at the West End Marina’s Sandbar is my favorite hands-down.  The oysters are like butter.  A great place to have lunch and watch the charters come in / hear how the fishing was that morning.

  10. Hadn't done a brisket in forever + surprise guests from out of town = time for brisket.  I used hickory.  16lb before trimming, took only 18 hours at 225* to probe like warm butter (happened to be around ~201* internal). 

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    Served with roasted Hatch chili mashed.

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    • Like 5
  11. On 6/2/2018 at 8:35 AM, Bill Clay said:

    Anybody got a cooler/chiller setup on their pool? Some light research shows me a bunch of homemade PVC gadgets with a pump that spray water into the air to cool. Then there's the Glacier unit which looks pretty baller but is probably an energy hog. Thoughts?

    I have something similar to these that just screw into the pool's return jets.  I run the pool motor overnight and the evaporation drops the temp from 93 to 84.  It's a lifesaver in August.

     

    Edit: that one on Amazon is expensive.  You can find cheaper ones or you can make your own.

  12. On 5/23/2018 at 9:42 PM, Etexhorn13 said:

    What did you use for your crust? Looks very similar to my dads way of cooking which is Dijon mustard herbs and possibly something else I can’t remember. I have a rack I’ll be cooking soon and intend to get something along the lines of what you’ve got there. 

    Garlic basil pesto, more or less.  Friends of ours introduced us to the concept; we loved their version on chops, and we kicked it up a notch by roasting racks and using our own basil.  Fresh basil is just hard to beat.

     

    EDIT:  that anniversary dinner looks great.  Are you Brat's son?  If so, progress indicates that your kids will be able to post pics correctly.

  13. On 5/7/2018 at 8:34 PM, Buzzrock said:

    I have heard that but not actually tried it. I was in a little bit of a hurry and the wife likes her meat burnt to a crisp so she usually eats the crispy ones. She’s a well-done burger type.

    It pains me.

    Yikes.  I feel for you.  Fortunately, Mrs. Sola (no pics) is a BBQ and steak aficionado and can appreciate the good stuff.

    Takes two seconds to add a little foil.  Give it a try next time.  Just criss-cross the platesetter with foil, making sure that the gaps between the setter and fire ring are loosely covered. 

    Did a rack for dinner last night.

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    • Like 1
  14. Mother's Day Brunch.  Eggs Benedict (toasted english muffins, fried honey-baked ham, poached eggs, cayenne hollandaise sauce, sharp cheddar and fresh black pepper) with mimosas.

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    Would make more often, but hollandaise sauce is a PITA on a weekend morning.

    • Like 6
  15. Came looking for this thread and glad it's hear.  Been getting more and more into Red Dirt etc. over the past decade or so.

    I've seen Uncle Lucius live a few times.  Great band.  This song should strike a cord in anyone who has family, or worked themselves, in blue collar oil/gas/chemicals down on the coast.

     

  16. So, while at the coast a couple of weeks ago, I cleaned out an old tackle box.  At the bottom, I found that some items had "melted."

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    Each of the "melted" areas was either on top of an old soft plastic or had an old soft plastic on top of it.  Also, the "melted" areas on the spool and plastic bobber were soft to the touch.  Some crazy chemistry stuff happening there.  In case you were wondering, no, the box was never exposed to extreme heat or anything. 

  17. There's a brisket price thread, but wanted something DFW specific for all meats.

    Albertson's has baby backs at $1.99/lb. through today.  I filled up the freezer because I haven't seen them that cheap in a while.

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