Jump to content

solamente73

Legacy Members
  • Posts

    441
  • Joined

  • Last visited

Posts posted by solamente73

  1. 20 hours ago, Rougarou said:

    What about III Forks in Dallas?

    plmusf5.jpg

    20 hours ago, C-Man said:

    Never been. Don't hear much about it anymore TBH but at one time it was mentioned along with Bob's and Del Frisco's and the rest of Dallas' iconic steakhouses.

    Mrs. Sola (no pics) and I went about 12 years ago, back when it was frequently mentioned as one of the top places in DFW.  It was OK, but, even though society was becoming more casual back then, I just couldn't take all the patrons wearing jorts and baseball hats.  It was like half the patrons were in town from East Texas for shopping at the Big City Malls, were having their big night out, and never thought to dress differently than when going to Golden Corral.  I literally never hear III Forks mentioned anymore when talking about DFW high-end steakhouses.

    17 hours ago, Jive Turkey said:

    Shit, I'm gonna go here in the next few weeks just to see if it still holds up. 

    Please report back - I'm intrigued.

    ________________________________________________

     

    Reporting from the suburbs....

    Perry's and Bob's still reign here in the middle of the metroplex.  We've noticed a trend, though.  Perry's off-menu specials really, really shine where their on-menu items fall short of Bob's standard offerings.  But I've never had anything off-menu at Bob's that I thought was better than their standard fare (except maybe for their bacon wrapped BBQ shrimp that my wife loves).  Indeed, the worst prime rib I've ever had was a "special" at Bob's.  Tl;dr if you want a sure-fire solid meal, head to Bob's and order off the menu.  For a shot at something superior, head to Perry's and order one of their specials.

  2. Each April, we take a family trip to Galveston for a long weekend.  April 2020 can't get here fast enough.  It sounds like by then I'll have to be in line each day at 6AM to have a shot at lunch.  Hopefully Champ will allow my early morning drinking while in line and the rest of my fam to cut in line later. 

    Champ, sincere congrats.  I also own a business that reflects me and my wife (no pics, but you'll meet her and our two hellions wonderful little boys), so I get it.  Looking forward to the visit.  In the mean time, I'll be living vicariously through the others from the internet.

  3. On 6/28/2019 at 8:43 AM, utee94 said:

    Also I don't like pipe

     

    On 6/28/2019 at 8:56 AM, Lat22 said:

    I've always liked the traditional look of pipe

     

    On 6/28/2019 at 10:31 AM, Anastasis said:

    The 20" pipe is too small for anything

    All y'all's moms sure liked the look (and feel) of my traditional 20" pipe last night. 

    • Like 1
    • Haha 1
  4. (hope this works; photo host has been screwy lately)

    This 17.74lb-er jumped into my cart one day.  I just liked it's shape.  Had to get a bit creative to get it to fit on the large BGE.  Found a new use for the v-rack.  Over hickory at 235*.

    47968374798_9752e0bba4_b.jpg

    47968353387_1d20a9b95d_b.jpg

    After about 6 hours, the brisket had shrunk enough that I could remove the rack.

    47968415381_1431c325b4_b.jpg

    Was "done" when it was probing like hot butter around 203* internal.  Then I let it rest for an hour.

    47968352772_f9319d595b_b.jpg

    We were having an impromptu pool party, and I was only able to take one pic sliced before the guests super smashed it to bolivia.

    47968352397_d3aa481636_b.jpg

    47968373203_5a3ca1acb7_b.jpg

    Total cook time was nearly 24 hours.  This was the biggest brisket I had done.  It was fun, but I'm really narrowing in on the 11-13lb primes as my go-to. 

    • Like 4
  5. Family trip to Key Largo coming up.  My BIL wants to catch fish with which he can "feed his family."  The two guides I know down there seem to be out of the business (more on this in a future post), and I've primarily only sight-fished for bones/permit/tarpon down there. 

    Looking for recs for guides and also for the type of fishing we should go for.  We're up for anything except for trolling offshore; dorado or wahoo would be awesome of course, but trolling isn't very interesting to us.  Casting plugs or dropping bait offshore would be fine, as would anything inshore.

    TIA!

  6. Texas represent!  

    Quote

    The eight co-champions of the 2019 Scripps National Spelling Bee, from left, Sohum Sukhatankar, 13, of Dallas, Texas; Abhijay Kodali, 12, of Flower Mound, Texas; Rohan Raja, 13, of Irving, Texas; Saketh Sundar, 13, of Clarksville, Maryland; Christopher Serrao, 13, of Whitehouse Station, New Jersey; Rishik Gandhasri, 13, of San Jose, California; Erin Howard, 14, of Huntsville, Alabama; and Shruthika Padhy, 13, of Cherry Hill, New Jersey.

    Texas claims 37.5% of the winners.  Awesome!

  7. 20 hours ago, Dry Elbows said:

    I appropriated by neighbor's Kamado Joe because he never used it.  The cook went great for the most part.  I did two beer can chickens and a pork butt.  Got a great bark on the pork.  But, there was a distinct lack of smoke flavor.  I used B&B lump and 4-6 chunks of pecan.  Any advice on how to get a more distinct smoke flavor?

     

    Lack of a heavy smoke flavor, smoke ring, etc. is a common ‘complaint’ around ceramic cookers, and I believe that it is a result of the high fuel efficiency of ceramic cookers - you’re just not going to burn a lot of wood in a low-and-slow cook like you would in a stick burner.  That said, I don’t believe in the no-win scenario, so...

    20 hours ago, HouTex said:

    I start with a small log of oak--say 4 inch diameter and 8 inches long.  Then I add oak chips after several hours of cooking.  I have a Sapphire ceramic smoker and it has an opening above the fire pit that is sealed with a removal screw that allows you add wood chips throughout the cook without opening the lid.  Under smoking is not a problem.

    ...tell us more.  I assume you put the log on top of lit lump and under the diffuser?  How do you get it to burn/smoke effectively?  I ask because I’ve noticed I need to run my Large BGE at 250* or higher to get chunks, placed directly on hot coals, to ignite and burn correctly, but I prefer to cook at 225*, so it’s a tad annoying.

    Many years ago I bought a bag of wood chunks and followed the instructions on how to make my own lump charcoal buy filling the BGE with chunks (no other lump charcoal added), igniting them, letting them burn for a period of time, and then killing the fire.  Result was ‘lump’ that I used to cook some ribs, and the smoke flavor was strong IIRC.  I need to try that again.  Anyone else try that method?

  8. Mrs. Sola (no pics) wanted a brisket for Mother's Day, so I obliged.  Prime.  11.73lbs before trimming.  Put it on Saturday night for dinner on Sunday.  18 hours at 240* over hickory, pulled at 205 internal when it was probing like alllsomeness.  Rested it for 1 hour.  Not pictured is the insane cheesy jalapeno hash brown casserole she made to go with it.

    47857168521_efd3f08e71_b.jpg

    40890595703_db09b920dd_b.jpg

    47804865742_fcbd8f188c_b.jpg

    32912992597_8e7d7709ec_b.jpg

    This one turned out beautifully.  Was really, really pleased with how moist the flat was and how well the fat rendered in the point.  My 2 and 4 year old boys ate the hell out of it.  They will grow up and eat more.  A lot more.  I'm gonna need a bigger smoker.

    • Like 7
  9. On 4/21/2019 at 12:33 PM, cactusflinthead said:

    I'm looking for some of the things I left at the old place. The hardiness map was too cool to leave behind. It's Gardening 101, but I like it. There are a few things like this one from @solamente73 that I wonder if they made it. Also @phdhorn and his oleanders. 31991445833_ba1bf7f3b0_b.jpg

    Sorry it took so long to reply; I was traveling and wanted to post with a pic taken after I got home.

    Yup, it survived and continues to kick ass.  All we did was cut off all the dead fronds and it did the rest.  As you can see below, this year’s winter got it a bit, but it’s doing well.

    46828217605_67bbf14cfb_z.jpg

    • Like 2
  10. Roast it on the BGE; perfect blend of roasting and smoking, and an underrated use of the BGE IMO.

    Prep the roast as you like (I like a simple rub of Bolner’s Uncle Chris’ Gourmet Steak Seasoning).  Get your fire going.  I like lump plus dry hickory chunks for flavor.  Set up for indirect cooking.  Close dome and get your egg up to 550 or so.  Open dome, put the roast on, close dome.  After a minute or two for the pit to get back to ~550, close the vents to kill the fire.  The roast will sear as temp drops to 350, at which point you crack open the vents and keep the temp at 350 until internal reaches 120 (should take 1.5-2.0 hrs).  Remove the roast, tent it very loosely, and rest it for 30 minutes before slicing.  Carryover will take the roast to medium rare.

    Pro tip:  smoked au ju.  Place an aluminum pan, filled with 1-2 cans beef broth (or chicken stock if you prefer a less ‘tinny’ taste) and 32oz. water, between the platesetter and grill to catch drippings from the roast.  After cooking and while the roast rests, strain the liquid and transfer it to a pot on the stove and reduce.  Serve in a ramekin for dipping at dinner. Takes the roast to 11.

    Good luck, and looking forward to the pics.

    • Like 2
  11. Looking for recs on charters out of Galveston area.  Asking for a friend and his extended, adult family members.  The group wants to go ‘deep sea’ fishing as well as ‘near shore,’ defined as boat fishing the bays, jetties, and within a couple of miles of the shore.  Trip is in early June.

    On a completely unrelated note, my family and I rented a bay house in Galveston for this weekend.  The house is at the mouth of a canal, has a pier, and has lights.  Reports are the fishing can be good.  Get to teach my BIL and my nieces how to fish.  Hope they tear into some trout.  Will report back.

  12. ^^^Please post pics in Shit I've Cooked Lately thread^^^

    ------------------------------------

    I haven’t had to buy gear in ages, much less for the applications I’ll go into here.  What’s on the market these days that y’all would recommend for the following applications?  Looking for quality on a budget.

    1)  Rods and reels (2) for ages 5-10 suitable for bay fishing and freshwater.  Kids will learn fishing on these.  Assume using live/dead bait with some artificials as they get older and more capable.  Bay fishing for trout and freshwater for anything that bites. 

    2)  Rod and reel for adults for live/dead bait bay fishing for trout and reds.  Needs to double for freshwater river fishing (likely catfish).  Beginners need to be able to use this rig, so I assume spinning?

    3)  Light spinning rig for an adult for freshwater river fishing with artificials

    TIA!

  13. On 2/14/2019 at 1:26 PM, ohchaucer said:

    That is just BEGGING for a tortilla.

    Not leftover pot roast, but see below

    On 2/15/2019 at 8:45 AM, Dutch said:

    Laser-sighted .380?

    Here ya go.

    Breakfast taco: wild hog chorizo, egg, crispy cowns, bell pepper, onion, cheese, salsa.

    Texas Fight mug, coffee, Maker's Mark.

    Laser sighted Ruger LCP 380 pocket carry (and placemat) for Dutch.

    46375216395_4e0734151e_b.jpg

    • Like 4
  14. 7.5lb prime over hickory.  ~14 hours at 225*.  This was a very good eatin’ brisket.  I’m getting to where I can consistently get the tenderness I’m going for, but still chasing the consistent kamado smoke ring (yeah, yeah, doesn’t add to flavor but I like the look).

    32348256247_e9c8858276_c.jpg

    The slice below is ~pencil width.  That’s the bend/pull I like.

    32348255827_673b91a22b_c.jpg

    • Like 5
  15. 9 hours ago, Brisketexan said:

    Yesterday was Texas Independence Day. So, bowl of red, with some homemade green chili cornbread.

    youregoddamnright.gif

    Dinner last night:

    32331984747_3be6fc294d_c.jpg

    33398068638_2e5fc734da_c.jpg

    32331984307_5d74f2be13_c.jpg

    33398068028_54c235c608_c.jpg

    • Like 5
  16. Is this going to happen at your home?  Because no one but me would be cooking for a party at my home.  Wife (no pics) may assist with setting out stuff, but outdoor cooking is my domain.

    1.  Buy proper gear (see suggestions above)

    2.  Get quality bugs

    3.  Drink

    4.  Boil

    5.  Drink

    6.  Eat

    7.  Drink

    8.  ?????

    9.  Profit

    If your wife is insistent, tell her you will have to trade in your man card of you have it catered, but you are willing to consider it for a bj w/ swallow on the front end.  After receipt, proceed to step 1 above.

    • Like 1
×
×
  • Create New...