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.
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.
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).
Served with roasted Hatch chili mashed.
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.
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.
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.
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.
Would make more often, but hollandaise sauce is a PITA on a weekend morning.
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.
$5.99/lb Choice porterhouse (marinaded in Cholula and Uncle Chris' then grilled over mesquite) and some jalapeno mashed for a quick weeknight dinner. One steak fed the whole family.
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."
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.
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.
I’ll second Wildcatter. Wife (no pics) and her girlfriends had a girls’ weekend there last summer. She had fun and wants to take the family out there once the boys get older. Her friends are cheapskates, so pricing can’t be too high. Website has changed, but IIRC hey have activities ranging from archery to horse riding and everything in between. Please let us know what you get back from them.
When we started having kids. Everything changed. Come to think of it, I’m doing all the same things my dad did, just 5 years earlier in life.
Oh, shit, he died young. Ummmm, where’s the new body transformation thread?
We like these better than any of the marinaded skirt steak options at the CM meat counter:
Grilling these up and serving with white rice takes me back to childhood when Dad would make ‘lemon chicken’ and rice:
Yeah, but it’s not hard. I use chicken thighs because they’re cheap. Just buy a 20lb bag of Kingsford and dump the hole thing in (assuming it’s ~large BGE). Douse with a bottle of lighter fluid and light it. It will get hot fast, like a chimney starter, so close the lid and take it to max temp around 750*. While you’re waiting, prep your chicken. I use butterfingers as the rub on the thighs. Really brings out a rich flavor. Anyway, right before putting on the thighs, close all vents to calm the fire. After 60 seconds, lean in and open the dome. Put in the thighs, open vents, close dome, and cook for 60 minutes at 550*. That should be all it needs. Enjoy!
A NIB current production Colt SAA in .45LC with 4.75" barrel color--case-hardened was my holy grail forever. Finally secured one last year by 'winning' an auction for it on Gun Broker. I watched Gun Broker for years, had a budget, and it finally worked out. You can find them, but there's a premium to be paid, just depends on how much you are willing to pay for whichever variant you want.
Obligatory, to go along with Brat's
Buzz, you cooking indirectly using the platesetter? Those burnt ends can be prevented with a little tinfoil covering the space between platesetter and fire ring without negatively impacting the smoke/cook. But I assume you know that?
Brat, I spoke to a Colt rep at the NRA convention last weekend, and he said that SAA production was being handled by two custom shop guys and delivery on orders should drop to 1.5 years producing 2-3 per day. I got the distinct impression that the guy looking to retire is staying on to clear a backlog and to ‘train’ another guy, then he will retire leaving only one guy building them. Sad, but there may be an interim plan in place to keep the Colt SAA from going out of production. I also got the impression that they were getting a lot of questions about SAAs but management is focused on anything but SAAs.
The trade show at the convention was nothing short or awesome. Agree - takes at least 2 full days to see it all without getting fatigued. And that P365 surprised.
Maybe it’s the pics, but proportions look a little off from my large BGE and it’s components? Is that really a medium? Still a good deal. Fire grate is cracked but that’s no big deal - I’ve gone through 3 now and they are cheap.
Hickory. Smoked. Rack. Of. Pork. I absolutely love them. For the uninitiated, think pork's version of prime rib, smoked. Served with creamy Hatch scalloped potatoes and garlic parmesan green beans and mushrooms.
Not pictured in final form: smoked au ju, which is stellar. If you haven't tried it... I fill a pan with 1 can chicken stock and an equal part water and place it under the rack while cooking. It collects the drippings and the smoke from the cook. While the rack is resting, I reduce the liquid and then serve in ramekins with the meal.