UncleBuck

I fucking love it. It's just yet another hilarious example of how watered down "Horns Down" has become, because there was a time where it actually meant something we didn't like. OU did it during games with us when they were throttling us. I'd see it and be PISSED. Then other schools in the big 12 picked it up, and man it was a special kind of hurt when a Baylor or some other POS B12 school was doing it to us as they were kicking our ass during our down years... ...but now it's just at any time, any situation. Anybody. -Making your kid do it while posing with the longhorn who just drug his nuts all over your team's face in YOUR (big) HOUSE! -At your wedding. -At halftime of a college playoff game when receiving an award for doing good things on the football field. -in your recruiting edit. -Into the camera at the Little League World Series while your 11 year old son and his friends are having the time of their fucking lives celebrating another homerun. Lol what a loser. I hope that guy got home and said "hey check it out, son, I was on TV doing the horns down" and his son's like "that's great dad. We just lost at the LLWS, but I hope you had fun doing your horns down," then in six years goes on to live with his friends his senior year of HS and decides to go to UT. It's so lame and "bless your heart" that now the fans of the team you're supposed to be "dissing" are enjoying it.

WSM Facebook group: "Wow those look burnt." Me: "How do I get to where you're at?"

Well tell her some fat dumb Texan on Surly is going to do it and will report back.

How about with red beans and rice? I made red beans and rice last weekend and all I could think was how good it'd be with some potato salad. Next time I'm thinking about ditching the rice and just picking up some mustard potato salad from HEB and going with it.

The way I see it, is I'm in Texas, and we're most likely going to have some differences and no-nos when it comes to us cooking foods from other regions. I'd hope a real deal LA person to understand that. But if I'm in Louisiana and get the balls up enough to cook gumbo there and invite cajuns/creole folks over to partake, I'm going to try to get it as close to how they eat it, or specify that it's my version of it. Kinda how I feel about chili. I'm not going to go to another state and bitch about what they put in their chili. But if you're making it here in TX, and you're inviting me over for "Chili" and there's other shit in there, I'd appreciate that to be disclosed before I show up expecting a straight bowl of red. But I'll probably still eat it.

Damn, I remember flip phones. Lol. I'd have used the original picture un-edited, but the lighting situation was not very good with the shadows and all black components of the truck and nuts (which are actually small tires from what I can tell with the naked eye), so I zoomed in and cropped it. Almost impossible to see them on the original.

Reason I say it, is that if you bought it in the box, could be possible it was already opened and you didn't recognize it. Had that happen to me once.

Wasn't able to get a good picture, but...

Threw down on some red beans and rice this weekend myself, but with the kidney variety. Maybe your stock was bad?

I cannot explain Dots. I don't even think they're that great but I'll have slammed five handfuls before I gain control of myself.

Forgot we had this thread here, so.. speaking of hot and fast on the WSM: did some hot and fast babies a few weeks ago. Went old school with a sop (as evidenced by the onions on the grate). Ribs had a good bite, and I enjoyed the old school charcoal and sop flavor. Could have been a bit saltier. 1.5hrs total cook time, I believe.

Handful of chile pequins Tomato Sauce and/or juice Seasonings of your choice, to your taste Throw the pequins in the molcajete with a little sauce or juice and get to cranking. Adjust the sauce/juice level after you have a nice paste. Season to your taste if you want.

And even if it was one of those fancy rest stops that had an actual bathroom: I was pissin' behind those trees yonder...

I was thinking about that the other day. Even told my kids, "You know, when I was growing up and we came to the beach, your MoMo would fry up a mess of chicken before we left and pack it out with us. That's what we'd eat there, and on the way back if we were hungry." Same with packing a cooler with sandwich stuff on trips. Specifically Schlitterbahn. I remember always wanting to try all of the food I saw there, but NAH UH! Gotta go find our table and make a sandwich. Imagine asking a kid these days to help you carry a giant cooler into Schlitterbahn... No Wagon. Up and down stairs and across small bridges.

Biscuits out of beans? Wow. Have never heard of that. Gunna go to the google machine

Nice. Last time I was up in North Dakota to visit my grandma ('13) we came back down through the Black Hills. We were close to Deadwood but were strapped for time the next day so skipped out and hit Mount Rushmore instead. It was April and snowing.

I guess one that sticks in the head are Sunday roasts after church. My mom would get up early, poke some holes in a roast and shove little slivers of pickled jalapeno down into the roast. Sometimes she's throw potatoes and carrots in the pan with, other times she wouldn't, and would just make mashed potatoes when we'd get home. She'd season it up and throw it in the oven and then go get dressed for church. And when I say church, I mean she had to rehearse with the "praise and worship" music group, we all had Sunday school. Then we had big church, which normally lasted a decent bit, but longer if somebody got hit with the holy spirit and everyone else decided they'd like some of that also. So when we'd finally get home from a long morning of churching we were starving, and that smell would hit you right in the face as soon as we opened the door. She'd take the roast out and start the sides, and the "roast gravy" from the juices. My step-brother thought it was called "Gross gravy," so he never ate it until maybe five years ago (like 25 years later) and he likes it now, though Mom doesn't cook much anymore. I also remember her making what they call "fleischkuekle" up in North Dakota/South Dakota (pronounced "flesh-keek-lay" or "flesh-keek-luh"). Basically a fried pie of hamburger meat mixed with onion, wrapped in some dough and fried. You just eat it with ketchup and fries, really. It's a Germans-From-Russia thing (google it), and my dad was a 2nd generation German-From-Russia born and raised in North Dakota, who descended down upon the Lone Star State to spread his seed amongst its fertile women (he'd at least marry them for awhile). We think my mom was the last one, as he never admitted to any more kids after me. Anyway, some people he knew from ND who were down here just before I was born showed my mom how to make fleischkuekle, and it was one of my childhood favorites. OF course we didn't have it much, because my step brothers and step dad didn't like it. I've asked my mother a billion times for the recipe, and she gives me this bullshit about using a store bought bread dough from the freezer section and I really think she's lying to me and I cannot figure out why. I tried doing it and it does not fry up close to how her's did when she'd make them. She's gotten bad with her short term memory, so I'm thinking about asking her every 5 minutes for the rest of her life to see if she gives me the real answer one of these times.

And it's always "Si"

Looks like I might be the odd man out, but I fucking loved our cruise and can't wait to go back. It was even with Carnival, which might be the shittiest cruise line but the people watching is A+. Swimming on the ship looks tight, but frankly I'm not there to swim, I'm there to drink and eat Guy's Burgers and whatever else I can find all day while my kids are 1,000 miles away and I have absolutely zero responsibilities. We did a few excursions: Saw some midget pyramids; Snorkeled and jet-ski'd for a bit; Then of course Mr. Sancho's in Cozumel. Snorkeling was cool. Jet skis are jet skis. Pyramids were nice, but I think I've seen and done enough of that for a lifetime. So next time, outside of Mr. Sancho's, I think I'll skip the excursions and play hide and seek from my wife for seven days on that giant assed boat. Also I hate flying, so this works out a lot better.

I did a few points from HEB when I was dialing in my WSM. Back then (wouldn't know now) they took way too much fat cap and flat off (with the fat side down in the packaging). and most didn't seem very marbly. If it absolutely came down to parting one, I'd leave more fat and flat on the point.

It's an option. Or you could just super trim your brisket down to 10lb or so. Maybe give 'em some brisket sausage on the side with the trimmings.

You'd definitely prefer a longer rest. That's why my thought process was you'd need to get that brisket done in 6 hours, so you can maybe get an hour of rest. Will take time for fire to get ready, then rest and plate. It can be done, but yah, it's a tight squeeze and you figured they'd get more time. But though the rest time would be short, and longer rests are preferred, only 45 minutes to an hour resting isn't going to kill you. I've had to do it before when guests *cough* MyInLawsWhoAreVeryImpatientAndDoNotUnderstandRestTimes *cough* are ready to eat. It turns out fine, just not where you'd prefer it to be. I also wonder how long the meat sits on those plates before the judges get to them. For the contestants' sake, I'd hope it's a right away type thing.

I mean make no mistake, there's a different mouth feel and bite to a brisket that has sat there cooking and relaxing for 16 hours, but hot and fast brisket can be tender AF and its own great thing, with the fat rendering more than well enough.. And sometimes it just has to do, when you've been given only 8 hours to get it onto a plate.

8 hours does seem a bit tight, but it is a "BBQ" challenge, not a "low and slow" challenge, and not a "let's set the perimeters around each contestants skills and methods," challenge. You have folks popping out hot and fast briskets at competitions in 6 hours or even less all of the time (normally using barrel type cookers). Get a hot fire going, get your brisket on and keep that fire hot at least through the stall. With briskets sometimes I go low and slow, sometimes medium-ish all the way. I never go hot and fast with them, but I know I could if I needed to, because I can "BBQ."

My mood can change. Right now my favorite breakfast is a two taco plate with a bacon egg and cheese taco, then a papas ranchera with bean a bacon taco. Might swap the latter out with a carne asada taco with onion, cilantro, a diced up chile toreado. and a little lime. (also, prefer my bacon in pieces, mixed in with the egg. Like 'Zilla said up there a ways, I don't like when I don't get all of the way through a full slice of bacon and pull a length of it out).