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USCATX

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Everything posted by USCATX

  1. You can always order some 12/101 from one of the euro sites if you want some cool Turkey that isn’t available commonly in the states. Grab a few to save on shipping and trade them for other bottles you can’t find.
  2. I’d rank them like this: 1. Alex Grinch getting left on the tarmac in DFW 2. Shitty refs who don’t believe in holding calls 3. Losing to Tulane
  3. It took about the same time it always does on the egg at 225, which is about 7-8 hours. It honestly didn’t seem to change anything other than giving more surface area for smoke and salt/pepper. It also made it a little easier to arrange the meat to stay away from the hot spots around the deflector plate.
  4. Tried something different yesterday and smoked two racks cut individually, then cut off the bone and sliced across to make more of a snack style for NYE. This is really an incredible way to get more bark and it seems to have no affect on how juicy it was. I’d definitely do it again when trying to let everybody have just a couple bites. H/T to Jason who does the BBQ at Spanish Oaks for being the inspiration for trying this.
  5. Like everything else they’ve gotten really hard to find. I picked the Decades up on clearance at Spec’s for $88 and the 17 yr BiB by asking for it at Twin. Last year my main store saved me the One and this year I had to trade for the Unforgotten. TW seems to tons of them but I don’t have status or hookups there.
  6. Just cracked the Unforgotten, we’ll see how it stacks up against Decades and BiB 17 yr.
  7. If you need something inoffensive and military-oriented for a gift, this is actually pretty solid. My BIL got it for me (he’s the military guy, not me) and it’s very crushable with kind of a young Eagle Rare vibe to it. I had to google the source to find out it was Middle West spirits and it was good enough to make me want to try some of their older and higher proof options. This one is mainly lacking in mouth feel which is pretty watery and thin. Oh, and I’ve aged better than Josh Heupel and my bourbon collection is vast. What a time to be alive.
  8. I don’t begrudge anybody waiting in that line, but (humble brag) I have all those bottles open and most with backups other than Saz rye (prefer 95/5 and EHT Rye) and Bowman. But man, if my boys were about 5 years older I would have absolutely paid them to sit in that line and wreck shop with my card.
  9. Not sure how yours was, but this was like an oaky crème brûlée in a bottle. Crazy good mouth feel for a bourbon in the mid 90s proof that I don’t think you could find unless it was barrel proof. No standing in line and no regerts on this one.
  10. Anyway, this is the best Dickel that ever crossed my lips. If the new 17 year red/gold labels are this good then it’s worth your money.
  11. It would be amazing for Spec’s to have everything priced right at secondary when these people walk right in. Maybe throw some screen shots of recent Facebook BINs on there to validate the pricing and then back it off $20 for shipping and 8% for tax.
  12. I had another flight tomorrow to Greenville where they sent a text cancellation two days ago but it was still showing as live in the app. Finally today the flight shows as cancelled and I was prompted to cancel or rebook in the app. When I chose cancel they gave me credit and I had to fill out a separate form for a refund on a flight they canceled. 0% faith they get any of this right.
  13. Forgot to mention my favorite part of waiting at SNA. An SWA pilot was sitting in the Carl’s Jr. in Terminal C on hold with their crew scheduling team for at least two hours. I walked by him multiple times while he was playing games on his iPad with the call on speaker. It seemed like it might be his passive aggressive way of letting everyone know it wasn’t his fault.
  14. We somehow made it home from SNA on Southwest today in an absolute shit show of delays and cancellations. We were only delayed 4.5 hours and our bags even made it so I suppose it could have been worse. The stupidest part is they can’t even update flight status during these debacles. Also, acres of bags at AUS on arrival plus a bonus flat tire in the blue garage. Only 11 hours door to door for a direct flight home.
  15. I’m curious to try that 922 because the last batch I had (b521 maybe?) was hot sadness that ended up getting mixed with ginger ale at the lake. It seems like they feel pressure at BB to name something at least moderately findable as whiskey of the year while putting the hitters in their top 5.
  16. If somebody offered me “allocated” Knob Creek Twice Barreled Rye at any price above a 50% off sale we would not be friends.
  17. I love their beef ribs, best I’ve ever had in my life. But are they smoking them individually now? I might have to try that.
  18. I like to divide it by four and compare to a wine price. No need to fret about $250 for Stagg Jr unless you’d feel moral outrage about a $60 bottle of wine.
  19. It’s good, as expected for 16 year MGP.
  20. Didn’t realize we were giving Bill hell, carry on. But back on groups, they don’t really help find bottles like this. It’s more of a spend tons of money and get bottles at retail or buy them at secondary game. Either way you are paying.
  21. My guy just texts me a spelling quiz on something easy like “eluding” and then I go pick up the bottles at retail. Easy peasy.
  22. RIP to the rye I measure all other rye by. This will crush lesser Thomas Handy years, many MGP Old Scouts and you can still grab one around $350 secondary. Batch 2 is also pretty good and you still see those on the shelf here and there or about $275 secondary. I don’t think these ever recovered from being a $115 rye when that was unheard of and it’s kept the value down permanently.
  23. No need to rest, and it will definitely be better with some high heat. The Serious Eats recipe assumes you’re using one oven and need that time to bring it up to temp.
  24. This will get it done, and reading Kenji’s stories and tests on meat will make you a better meat cooker. Drying it in the fridge overnight is money, the slow cook helps you hit the timing exactly, and the limited well-done gray ring is incredible. It’s a little unconventional, but I did a whole tenderloin in this style one year and it went hard. The edge/crust was the best I’ve ever had on relatively lean prime filet. I’ve also done this on a bone in prime rib with the sear happening on a 900* egg, which resulted in slightly more done edge but still a crazy thin transition to medium rare/rare meat.
  25. JD Coy Hill or Four Roses SmBLE with a kicker, younger Old Fitz or good Stagg Jr picks straight up, or if you have a Stagg/THH/Birthday you could trade down for that EHTBP plus another nice bottle or two.
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