UncleBuck

Not to go big NFL discussion, but I believe a lot of that information is false. If Nick Caserio wanted McCown, he would have hired McCown two years ago. This organization doesn't really seem to give a fuck what people think about it, so I don't see why Cal would have shut down Nick hiring McCown last year or two years ago. We do know that Easterby and McCown were buddies, so I think a lot of the interviewing process etc... was in favor to Easterby (who is obviously not here anymore). I truly believe Flores was Nick's guy this past year. The lawsuit got in the way of that. Flores was a name period, and ended up an LB coach. He offed his chances at a HC gig for at least a year. Owners will stay away from that, and the NFL will encourage them to. As for him hiring two bad coaches, I also don't believe those were his sole decisions, but organizationally. I believe Cully was the plan for two years, to just guide the team through the tank and suck, after it became apparent no one seriousl really wanted to take the job with the Watson problem, zero 1st and 2nd round picks, and a completely fucked roster (except for McCown, apparently, which again, if Nick really wanted him, he would have hired him). Cully and the Nick didn't see eye to eye, so it was time to move on, and Flores was probably the guy. Then Flores sunk his own boat.

Fella's selling furniture in Houston. It suits him to invest in all of the local teams. It makes sense, but yah it sucks he can't be bigger for UT.

TBF, the guy is paying three head coaches right now. smh

He played a year at Texas. His brother also. Won a championship. Still a UT guy deep down.

I've done those before and they work great. Would just throw some flour down and roll 'em out to about 1/4"ish thick, then slice them up with a pizza cutter. Haven't done it in a couple of years. Think I'll add it to the playlist.

The picture is apparently from the TV show "A.N.T. Farm." So obviously aggys and some others are running with "Ant Hill."

We were out there this past february. The first night we stayed in Alpine. That was the good, really starry night that we took in at the Marfa Lights viewing area. The next night at the casita down in Terlingua it was too cloudy. Left a day early with the snow storm that was gunna drag its balls across I-10 (we made the right decision).

The guy is going to be able to recruit, we just saw that. Whether the kids these days even know who he is didn't seem to matter there. And it appears that initially he might be able to put together a decent staff. The question is how good of a coach he actually is, because what we do know is that he won't be able to build up near the talent advantage at CU (or better jobs) that he was able to at Jackson State. If he is an good coach for this level of football, and able to field good staffs year after year, then I don't see any reason why he won't be really successful. After that, the questions become "when does it all wear thin?," and what happens after it does?

This thread inspired me to try my hand at chile verde/green chile stew/whatever you want to call it for the first time (both cooking and eating) a few weeks ago. I revisited it this weekend and actually took a few crappy pictures and paid attention to what I was doing a bit more, as I cook by sight and taste 99.99999% of the time and forget exact quantities etc... or just kinda do it by heart. Started off by toasting eight tomatillos, 1/4 white onion, couple of pieces of bell pepper, a large jalapeno and a medium size poblano on the grill. Wasn't trying to make it too spicy, as the in-laws were gunna come by and have some, so I didn't want to blow both them and the kids out. Finish toasting those guys up and set them aside in the microwave while I prepped the meat, which didn't take too much as HEB didn't have any smaller portions of pork butt out, so I bought the pre-cut carnitas cut package at about 3.25 lbs. Maybe took .25 lbs of chunky fat off. Took the pieces, salt and pepper just a little bit, then coated with flour and browned in vegetable oil in two separate batches. As I browned the meat I ran the veggies/salsa through the food processor with a handful of cilantro, some minced garlic and a little s&p. Also added an unknown amount (maybe a cup) of salsa verde I keep in the fridge. Once the meat was finished, I removed the leftover oil and de-glazed the pot with a little bit of chicken broth. I then added the blended salsa to the pot, and ran a little more chicken broth through the processor to pick up what was left behind and add that to the pot. Then I added a 16oz can of green enchilada sauce (hill country brand, mild), stirred it up and then placed the meat in. I then added enough chicken broth to make sure the meat was covered for the most part. Brought it to a boil, reduced to a simmer for about an hour and a half. Once that hour and a half is up the meat is ready to pull apart, so I do that as it's simmering still with a larger serving fork and regular fork. You don't have to pull it all the way at this point, just get it going into good chunks and shreads so it can get a good nice simmer in the sauce for a while. I continue to simmer without the lid maybe 20 minutes or so to let it reduce and thicken up a bit. I may have gone too long or a bit too hot, as it had reduced a bit much for me. I added a little more chicken broth. At the end I measured what I had left, and was down to about a cup left out of a 32oz box of broth. Ended up with this. Served with rice, beans and tortillas (flour, of course), along with some red salsa The Lady made. It's definitely in the rotation now.

Agree with jimmyjazz that 2tsp might be too much and that 1tsp might be a good place to start. Also can soak a few jalapenos. If that still isn't enough, squeeze off some jalapeno juice (watch your eyeballs if so. I use a disposable glove, like the black bbq style ones). Or you could maybe blend the jalapeno/s up with some sauce and mix it in?

I used to always think this, and to an extent still think some of it might be unnecessary, but I will say that for my 3lb recipe, if I were to add both of my dumps in the final 30 minute cook as one, it'd be a completely different flavor (probably too strong) and texture (maybe too thick). And if I were to add both of my dumps during my first 45 minute cook as one, it probably wouldn't hit strong enough.

I have no clue scientifically, but I feel it could absolutely be true, and is why in my two dump chili method I add more cumin in the last dump vs. the first because I want that cumin as up front as possible with all of the hard chili spices. Makes sense that the longer you cook it, the less fragrant it would be, as it would cook off a lot of the oils the longer it goes. Almost like hops in beer. The ones meant for the nose are put in toward the end of the boil, as the earlier ones have their oils cooked off, lose their fragrance and then contribute what's left: bitterness.

We have the kitchen aid one. I like it.

Man, this weekend might be time for some smoked chicken thigh and sausage gumbo. Need to start doing my own roux again, been lazy lately.

Don't have the recipe on me, but used 3lb chili grind. I believe it was 9tb of chili powder in all. Five in the first dump, 4 in the second. Used Mild Bill's chili powders. Also used some bell pepper powder and serrano powder (also from Mild Bill's) to go along with all of the onion and garlic powder and cayenne. Also a tablespoon of smoked paprika in there somewhere. Somewhere around 22oz beef broth and 10oz chicken broth, 12oz tomato sauce. Some chicken and beef granules also. Basically a recipe for 2lb of meat , but stretched out to 3lbs so I have more to work with at the end if I need to tweak something. Soaked two jalapenos and a serrano in the first cook. Squeezed in some jalapeno juice at the end of the second cook to get a little more spice. Similar to winning recipes for 2lb of meat you'll find on the CASI site, just with some tweaking. I nearly made a large screw-up. I mixed my spices late Thursday night and was dead tired. Was mixing my first batch and put somewhere around 4x the amount of cayenne that it called for, because I accidentally subbed cayenne for paprika, then when I got to the amount of cayenne, I put cayenne. Then I looked down at my paprika, and I hadn't taken the shaker off yet so that I could get in with my measuring spoon. That alerted me, so I dumped that batch. Close one

Not bad for my first time. 2nd place out of 69 entries at the Texana Chili Spill.

Well there's a blast from the past. Had forgotten all about Scott Metzger, formerly of Freetail. Looks like he's with Maui, now.

Will be cooking in a comp Saturday. Showing low of 51 here. Sounds great.

Did a 7 day cure once. Smoked with pecan. Heavy on the pepper as you did. Turned out awesome (if for no other reason than I made it and it tasted like bacon). Yours looks great. I might try again.

That's a good tip about the bone. I'd normally buy a small cut of butt, package of carnitas cut or even a picnic roast. This got me digging around the youtubes yesterday, and though no doubt it'd come out better on the stove, it is cool to know a good crockpot recipe. Some of the people I saw doing similar in a crock pot would brown the chunks of meat coated in flour (even the larger chunks they'd later break down), then add to the pot and mix with the salsa. Seemed those were a bit thicker. Then some would add a little slurry of the Maseca, but normally if I'm thickening something up I do a corn starch slurry.

following the shit out of this one! How much time, and do those bags work as advertised? Do anything to the flavor/texture?

I don't doubt it'd work, but potato soup is more times than not a spur of the moment thing around here.

Dammit that looks fantastic. I've been doing chicken and sausage gumo lately, but I buy a prepared roux or whatever. Used to do it all from scratch, I just never had the patience to get it dark enough. Maybe I should try again. for the chicken I smoke boneless chicken thighs. I love the extra smoke.

Did potato soup yesterday as well. Cheesy, Bacony AF potato soup. Again, no picture, but I'll start taking pictures, I guess. Fry up 24oz pack of the HEB original bacon. (Actually fried up half stove-top, did the other half in the air fryer, because I didn't want to fry all of that bacon that many batches. About 8-9 minutes on 400 in our air fryer. Pieces were cut in half). Get it nice a crispy, put to the side. Sautee a whole chopped sweet onion. Put to the side. Peel and cut up into medium size to large pieces a 5lb bag of russets. Boil them in 48oz of chicken broth plus water to top by about half an inch. I throw a little S&P in there. Boil until fork tender. Stir in can of cream of celery, Stir in can of cream of chicken. This is where I season to taste, keeping in mind shit's about to get cheesy. I just do S&P and some Garlic powder Add half of a small block of velveeta/easy melt Add 8 to 16oz of shredded cheddar or colby jack or however much of whatever much you want. I lean to 16oz, but some don't like it too cheesy. Once it all melts check your consistency and all of that. If you're good you're good, if not add more cheese, ditch some liquid or whatever. Crumble up the bacon Add the onions and the bacon (reserve some bacon if you want fresh crispy bacon as a topping) I let it sit 5-10 minutes and then give it a good stir before serving.