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UncleBuck

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Everything posted by UncleBuck

  1. UncleBuck
    Back when I used them a couple of times I'd dice them as they were and saute them with onions, right at the start.
  2. UncleBuck
    I've used a fresh poblano before, and honestly it wasn't a bad flavor at all. Wouldn't be my every day, but it's an interesting flavor for chili.
  3. UncleBuck
    Haven't been on here in a long time. My 8 y/o daughter found this Benchmade digging around the rocks in the Guadalupe this past summer. Looked like it may have been in the water for 3-6 months, maybe longer. Cleaned it up after we got home and it's in pretty good shape. Blade flies out.
  4. UncleBuck
    Not that I'm in the business, but my uncle is in his retirement, and outside of his own small ranch, he leases from someone about five miles down the road to run other cattle on. He says leasing is the way to do it. He also did a favor for a lady a few properties down who'll let him put some of his cattle on her place from time to time, which they'll just move over with horses, as the county road they're off of is a cattle-guarded one laner. I've always wanted have some cattle, all of my life, but it just seems like it'd be damn near impossible a lot of the time. If it's not one thing, it's always another.
  5. UncleBuck
    Oh wow. Headed back to chili w/o beans threads for a bit more civility.
  6. UncleBuck
    I poke holes in my peppers with a toothpick and float them during the first cook, then squeeze their juice into the chili during the rest period. At the comp I'll do that over a hand strainer. Don't do it when just cooking at home, and you can see one seed made its way into the chili. Reaffirms my decision to pack a hand strainer.
  7. UncleBuck
    That's a good idea, and I'd definitely do that at home, but with my comp recipe I wanna keep it just meat and sauce, don't want to chance a seed or two getting into the judging cup, and give the judges something to pick at. If they wanna pick at the absence of things, I'll take my chances with that lol.
  8. UncleBuck
    I actually emailed Verlon Thompson about a Guy lyric once, as I figured he'd be the best one to ask, and it was easy to find his email address. He answered back in like five minutes with an "I'm not sure," but gave as best of an explanation as he could.
  9. UncleBuck
    I don't believe it was a menu item, but it did exist from everything I've heard. If you ordered one, they knew what you were talking about.
  10. UncleBuck
    Did a pot yesterday with the competition recipe. 3lb recipe. Floated two jalapenos and one serrano. Squeezed juices into the pot before the rest period. Nice mild heat, but felt it needed some more and had to throw in a little serrano powder to get it up a bit. Hard to know how spicy the judges want it.
  11. UncleBuck
    Still need to try the reconstituted chiles recipe I've had written down for awhile, just never get around to it.
  12. UncleBuck
    I use just a little pap. Maybe a whole bottle of ketchup could do it? (just checked my recipe. 1 tbsp of pap total. 9 tbsp of three different chili powders. Recipe for 3lbs)
  13. UncleBuck
    BREAKING: Lots of powder, or lots of dry then re-hydrated chilies is how your chili gets red! (though I suspect this is a joke reply)
  14. UncleBuck
    I'm honest as can be, I wasn't even being rude. I was just honestly stating that I wouldn't do it either. Why come over here and put up with us grouchy fucks when you can avoid it?
  15. UncleBuck
    I think this is a good reply. I don't get in the business of telling people outside of Texas what to label their chili, I just think that when you're talking chili in Texas, it's different. It's our state dish ffs, it has to be defined a bit more strictly. But again, I won't tell anyone what to or not put into their chili. I honestly don't even hate on Cincy/Skyline chili, and tbh kinda respect that they at least label theirs to reflect that it's a different thing, kinda like we do ourselves with "Frito Pie." We don't call that chili, either.
  16. UncleBuck
    To my defense, he absolutely said he'd put (black) beans in his chili, but he wouldn't post it here: I’ll continue to serve a dish made with meat, peppers, onions, tomato purée, chili powder, garlic, and black beans. I’ll top it with cilantro, cheese, and onions. Maybe I’ll add some weird ingredients in the spirit of experimentation. See if it tastes good. I’ll call it chili. My guests will recognize it as chili. It’ll probably be fucking delicious. If it’s not, at least I learned something. But I’m definitely never posting it in here ever again. Jesus Christ.
  17. UncleBuck
    I'm not even having the "what is chili" argument, I'm just saying the thread title says "without beans," so I wouldn't see why you would want put a picture of your chili with beans in here to begin with. That's all. I've said it many times on this thread that I won't turn my nose up to chili with beans in it, and I'm not going to tell anyone they're not supposed to put beans in theirs.
  18. UncleBuck
    I don't see why you would. I mean, I wouldn't post a picture of my chicken fried steak in the Texas BBQ thread.
  19. UncleBuck
    No, but when you're paying by the lb, you might get less lbs, and/or maybe not go back (plus the price per pound is on the websites and social media, so maybe you don't go in the first place).
  20. UncleBuck
    Because if they marked the price up as you normally would for cost and production, the sticker price would be even more shocking than it already is. So they mark up the prices of everything else at a certain percentage higher than normal to cover it.
  21. UncleBuck
    Yah that's ass. My curiosity is if places like Smitty's were using choice, and doing just fine, but now seeing the lines down etc... they switched to prime from some specialty "farms" brand etc...
  22. UncleBuck
    A lot of them have said they don't think they can go any higher on the brisket prices. I remember a few years back Pinkerton's being at about $26-$28lb. Checked about a month back and they were at around $32. At the same time I checked a few years ago, I remember Smitty's was somewhere around $11-$14lb, they're now up to $26-$28 (EDIT: Just checked and they're at about $27. Pinkerton's at $30) I think. I wonder how much of Smitty's increase is actually brisket prices, or them trying to keep up, and buying more expensive brisket, feeling the pressure of dropping out of the top 50/Seguin getting all of that love etc...
  23. UncleBuck
  24. UncleBuck
    I'd hope they wouldn't. I think that's a whole part of this experiment, seeing if keeping it simple and can still do it. Whether it's BBQ, craft beer, etc..., it's hard for these creative guys to just pick a solid lineup and roll with it. Always gotta change, rotate, add news things. Hard to blame them, but sometimes it becomes too much.
  25. UncleBuck
    a joke. We'll do frito pie. Sometimes some cornbread. I've been doing mine just straight lately. Maybe some onion.

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