Jump to content

Atxracer

Legacy Members
  • Posts

    722
  • Joined

  • Last visited

Everything posted by Atxracer

  1. Had left over beef ribs I smoked this weekend. Shredded them up, through some cheddar cheese and BBQ sauce on there to make the sammich. Then left over beans with ground beef, bbq sauce, worcestershire, bbq rub and, you got it, smoked beef ribs mixed in. HEB (they were open) potato salad. Think I am done eating for the day.
  2. I love lobster. And, I love mud bugs. But, unless there is a Cajun version of lobster I am not aware of (which is possible), they taste nothing alike.
  3. Bro Country music. It’s an abomination.
  4. We have help and I will still say, that's the truth. Only being able to operate in 1-2 hour increments is not easy. Wake up, eat, play, sleep. Wake up, eat, play sleep. Brutal routine.
  5. Congrats! I started/and finished about 7 months ago at 43. It's a little weird since most of my friends have kids going to college and I am just starting. But, in my eyes, it will keep me young. Enjoy your freedom for the time being. Shits about to change.
  6. Hate to admit this, but had the “small version’ (only one pack of Fritos), for lunch/dinner yesterday. Just as glorious as the day before. My gut is now pissed.
  7. Got inspired by some of this. Allow me to present one of the few good things that came out of Waco, the “gut pack”. For those that don’t know, now you know (Fritos, brisket, sausage, cheddar cheese, beans, bbq sauce, japs and pickles).
  8. Just for info purposes, the Austin market is still nuts. My house sold in 8 days and the one I am buying sold in 2. That’s after losing on 3 previous bids, one of which was full price the first day the house came on the market. In the end, very happy with where we chose but just had to dig a little deeper. I will now be doing Uber driving in the evenings.
  9. Had quite a few. But, the worst is, I dislocated a rib on a hard right handed fast turn with a bump at apex (I know, username and all) due to a seat that was too short and the side barrier not being lined up properly. I sneezed the next day and felt paralyzed for about a minute. For the next month, I feared any sneeze or cough. Compared to some others on here, I am pretty lucky.
  10. HEB by me has wagyu every weekend and it is good. But, in a blow out moment the night before little man was born had real Japanese Kobe at Vic and Anthony’s in Houston (which is by far my favorite steak place in texas) and it was life changing. When they say it literally melts in your mouth, that steak is what they are referring too. I could have chewed if it I had no teeth and used my tongue and the roof of my mouth and the flavor was powerful. If you see it and are on someone else’s dime, or not, do it.
  11. I hear ya. I am much more concerned with being on one property and buying another and the market takes a shit and the property I am not using drops like crazy. So, not putting a contract on a new place until this one has a contract. Hopefully that happens by Sunday. I don’t really mind moving to a high rise or something for a couple months if this one sells before the new one happens. Just not vice verse.
  12. Not sure if already posted....But, selling a house. This used to be pretty easy but now we have to get everything "staged", grab the dogs, grab the kid and all his stuff and go hide out for awhile. Which, totally fucks up kid's schedule which means it fucks up our schedule. Been going on since the end of last week but expecting it will end this weekend. Can't wait.
  13. Totally agreed. I was asking the wrong question. I was more interested in “programs” but then realized chartering is the route to go for my circumstances.
  14. Here is what my sources said in no particular order: Brian Mazzarella - Dell Dr Shaw with Austin urology Michael trotter with mid-town urology.
  15. I ended up in the same spot. In hindsight, my question should have asked about program options since there is a difference between fractional and programs. But, even then, no matter how you slice it, it’s 5k/hr. For a couple personal trips with the three of us, a charter would work. But, neither program or charter are really feasible for every couple/few weeks for work when it’s usually just me or one other.
  16. Holy cow. I would hate to google to see what one of those costs.
  17. Ignoring the male/female responsibilities, if you had to be responsible to go to the grocery store again, is she at least responsible for creating and cooking the patties? Either way, I’m kinda thinking this comment falls under “stupid shit husbands does/say”. .
  18. This guy pretty much summed it up. I had the same experience with a RR and wife with a RRS. I am pretty positive mine spent more time in the shop than I actually had it. Finally got it back from its last 6 week stint at the dealer and sold it. I love the way they look. But, they are total pieces of shits on 4 wheels that are barely attached.
  19. I'll be honest, I had to look up several things in that post to figure out wtf you were saying. In hindsight, it does make perfect sense.
  20. I think they all were which is why they loosened up by the back nine. Next time they need to start earlier.
  21. Yeah, when I probed it at 3 hours it was already 195. At that point, I expected it to be in the stall point and need another few hours at least. I gave it another half hour and probed again and it was actually a little higher so I pulled and let rest. it did come frozen from Cali and moved straight to my freezer a month or so ago. Thawed, brought to room temp (I think, maybe this was the issue) and then put on. I am not a pro but not a novice either and that was worse than my first brisket I ever made. Don’t think I will be doing one of those again.
  22. Weirdest thing just happened. Became part of a Wagyu beef club attached to a winery I love. They delivered a brisket which I was pumped about. To my dismay, when it arrived it was less than 6 pounds and just the flat side. Trimmed up a little fat and cheated and put on the green egg since it wasn’t worth firing the smoker up. Used pecan and apple at 225 to 250, it was at 195 in 3 1/2 hours. Weird. It also blew up and went from a couple inches thick pre-cook to almost 6 inches afterward. Also weird. Let it rest and carved it. It wasn’t dry af or chewy but just not a lot of flavor. I would think the flavor is the lack of time but wanted some thoughts. Also, any clue why it blew up from 2-6 inches? Or, is it just the type of beef since it doesn’t have a ton of fat? should have taken pics but pretty sure it will show up on the steel shank thread as chopped beef shortly.
  23. Just a heads up, others may know more but I am pretty sure that is one of the models that is super easy to break in. If it is the same as one of my old ones, my front locks got busted through several times back in the day with a simple screwdriver (still have one from one of the crooks). Would suck to be stranded sans truck. I eventually replaced the front handles with the ones without a keyhole like in the back. This was in Houston though, fwiw.
  24. Really just starting this process and a buddy is the one that mentioned and joined one flight so that’s the first call I scheduled. If/when I do anything, I definitely wanted to check out all options as they apply to my criteria so thanks for this info. If it’s cool with you, I’ll pm you after I dig up some more data.
×
×
  • Create New...