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PantsTent

Certifiably Surly
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Everything posted by PantsTent

  1. Correct and Franklin gets two episodes of the Chef Show. Agree the show started off meh but I had to just watch it all partly knowing there was Austin/Franklin at the end. Robert Rodriguez has a pretty baller pizza oven in his home kitchen. It made me watch the movie which was great.
  2. Looks like Baker is adding a little bulk already.
  3. Pork Butts for me too.
  4. Their fuckin branding draws my attention every time in the store. This is a pretty damn good lager. I just crushed 3 after mowing the lawn. America!
  5. The Vogner Charking Imperial cooks a damn fine steak, I tell ya what.
  6. Awesome pic with the flame.
  7. Until you're ready to slice and serve. May have to cycle oven on/off to stay in the 140-150 range.
  8. Yes, you need to hold it above 140F.
  9. Love 'face rape' Lapham
  10. Thanks, all! Yeah I called some of the snorkel rental shops near La Jolla Shores and they said just go into the ocean. Will look into the restaurants. Should be a fun little trip plus get to escape the blast furnace.
  11. OK, I've noted most of the restaurants mentioned but anybody got a name for Italian dinner in Little Italy area?
  12. I had a McConaughey's Pockets (who doesn't want to taste that?) at S Lamar and was quite tasty. I haven't eaten there but a few times but I'm now fully on board the Pizza Rolls >>> Pizza train at PHP.
  13. Right. You make enough for leftovers on purpose so you can either eat it again or turn it into a Steel Shank thread submission meal.
  14. I pledge to post long random stories loosely related to STEAK
  15. I mentioned this on the bbq thread but while discussing a work group get together featuring Indian food, I half joked that I could bring biryani. They laughed and suggested I stick to bbq or the like so I said, well brisket biryani. You know because beef is so big in India. Anyway I set out to prove a point… First smoke brisket. Easy part done. For the biryani, onions, chilis, potato, peas, carrots, and a bunch of spices sautéed together. Not shown is yogurt added to this mix. Then you par-cook rice (this was new concept to me), and layer veggie mix, rice, brisket, fried onions a few times. Cover tightly and steam that on low for 15 mins or so. Brisket biryani…
  16. I'm no expert but as dcbc said, 12 lb may be a sweet spot. The 8 lb one I did had a thin flat by nature so the very end of the flat wasn't great but the rest cooked well. I did a 15.5 lb one last weekend for a graduation party and all were pleased. It was just a bit of a beast to deal with at first. Both were the Costco prime. I'm starting to do briskets more often because I can finally consistently do a a good to great one (imo) due in part to this thread and others here on the forum.
  17. The championships were on the ESPN a while back and it was sponsored for For Hims and Johnsonville sausage. Seemed about right...
  18. No, bought the bags on Amazon. The wood is about $50. Two 2' x 4' 1/2" birch plywood and 4 8' 2x4's. I ended up buying a 6" hole saw bit but you could also use a jig saw for the hole. I had leftover deck stain so did that for the base, back, and edge. Then the poly was about $30 I think. That makes it slick and protects the boards. For the record, I have washers too. (not a yankee)
  19. Build them yourself. I finally did it over memorial day weekend.
  20. Little 8lb'er
  21. We had free Hyatt nights expiring so doing a quick 2 night trip to San Diego in August. Anybody ever do a leopard shark tour in La Jolla? My wife is set on swimming with the sharks. August/September is supposed to be the best time.
  22. Agree. We've had the same row in front of us for 20 yrs but last 10 yrs the left, right and behind has changed like crazy. But I haven't had to count or don't think anyone counted my cans.
  23. I'm just curious...do you form it free hand on flat trays and place on smoker or have a bunch of bread/meatloaf pans lined up on smoker?
  24. We're having a work group outing featuring Indian food (dot) at one person's house. A while back I joked that I would bring the biryani (never made it before) and everybody laughed and one person said I should probably stick to bbg or the like. So I said, fine...brisket biryani. Trial run will be this weekend before doing it again next week. This gives me hope. If it works out, I'll give Champ permission to use the idea. Just kidding, Champ, I get where you're coming from on the meatloaf topic...
  25. Just the tips?
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