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solamente73

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Everything posted by solamente73

  1. Hey take that shit to the All Things Brisket thread ->
  2. Lando, thanks for the great write-up. It happened to hit on a lot of things that the wife (no pics) and I were discussing. We're excited for tomorrow night. I could type a long response, but quick hits: a Martini is a must; I love escargot but was confused about the tortellini part but will definitely try now; great tip about half portions of sides - we'll get 'em all; wife (still no pics) says no chance in hell she's backing out, so you're safe to make other plans.
  3. Newest member of the family: 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.
  4. j/k that pasta dish will be inspiration for whatever I cook tonight. I had to google that. That looks like a ton of work that turned out awesomely. 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.
  5. The Mason Jar on the Katy Freeway. Their CFS was one of my all-time favorites. Epic.
  6. That photo looks ‘shopped to me but apparently the catch is legit : https://www.startournament.org/wp-content/uploads/2018/06/2018-Leader-Board-6-04-18-correct.pdf
  7. 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?
  8. 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.
  9. Original Al’s it will be, then, unless you report back on TH and rec that instead.
  10. 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.
  11. @TXLNGHRN10 repped for the t-bone. They don’t get enough love IMO and are great.
  12. While we're waiting on wagyu updates, here are some his and hers Friday night fillets. Mesquite...
  13. 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.
  14. Rulz, dammit.....
  15. 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.
  16. 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.
  17. 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.
  18. 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.
  19. ^^^jeeze I want to LIVE there. Nice place.
  20. 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.
  21. 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.
  22. 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.
  23. Oh, you bet. Adds a nice little kick of flavor on the cheaper steaks.
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