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UncleBuck

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Everything posted by UncleBuck

  1. UncleBuck
    You're not wrong, but also part of the beauty, is you can pack up and are out of there fast, but then you'd have that long paddle out to everett/mailboat, if that's your plan . Good thing about that is you can head into some adjacent protected areas from Everett where they could be.
  2. UncleBuck
    Bet you can find a few schools in boggy.
  3. UncleBuck
    any of you ever dye your scales? I'm down a rabbit hole right now I hate this thread
  4. UncleBuck
    Spiderco is a very good brand. I just cannot get over the giant hole and hump. Visual nails on the chalkboard for me, though I bet it has great functionality.
  5. UncleBuck
    My comp has 12oz tomato sauce for 3lbs of meat, but it gets drowned out quick. I just know that first spoonful always hits my chest like a train. After that it's smooth sailing.
  6. UncleBuck
    Carrot also seems to be the normal way to go with spaghetti sauces also.
  7. UncleBuck
    Could see that being a good use. Also if you wanna calm down the heat just a bit, maybe.
  8. UncleBuck
    x2 on these points. My handle doesn't need to look like a dragon
  9. UncleBuck
    New Thread: SOB Stew w/o marrow gut
  10. UncleBuck
    A couple that I've heard really good things about in the $50 range that I'm considering: -Petrified Fish Mini Beluga -Kizer Amicus (I like the Jade G10 handles).
  11. UncleBuck
    Any of you guys ever throw a small amount of brown sugar in your recipe? Seems at least two of the last four terlingua winners have done it, toward the end. Obviously comp chili out in terlingua's gunna be more powder based etc.. than what a lot of you guys are doing with the dry chilies etc..., but I'm sure it'd apply across the spectrum of serious chili flavor for the most part. I know we use a bit of regular sugar to cut into homemade spaghetti sauce etc.., just never thought about brown sugar in chili.
  12. UncleBuck
  13. UncleBuck
    Beginning to wonder about this, with all of the research I'm doing on knives these days because of this stupid thread. Seems even a USA company could build a quality knife and undercut some of these prices. Maybe a little bit of "over-quality" plus "made in USA?"
  14. UncleBuck
    Ugh that is the worse. My wife asked me to cook chili for her work's competition so that she could win and I laughed. These things aren't meant for real chili. Anyway, real deal cookoff this weekend. I keep saying I gotta get first after the 2nd finish last year, and I want it, but I'll take a call. But no really I need first.
  15. UncleBuck
    My favorite part is when you baste the top in ketchup. A little trick the loafed meat crowd stole from us Texas guys.
  16. UncleBuck
    liquid beans, basically
  17. UncleBuck
    That's why I stopped keeping fish for most people. "Ever eat that fish?" "Naw it's still in the freezer." BUT I do understand wanting to do the neighborly thing, especially for people who really like fish but can't get down to catch any. Maybe we can all find a balance.
  18. UncleBuck
  19. UncleBuck
    Pretty much how I am, but always, to each their own. The sauce is for the sausage, maybe even mix a little with the potato salad and beans.... until the foldy/sammie, then I put some sauce on that. Cuts into the bread, plus let's not all pretend that a lot of us didn't grow up eating chopped BBQ sandos with sauce on it, so it's there in the DNA somewhere.
  20. UncleBuck
    My fav had always been how purist'y the folks at Kreuz used to be, especially on the travel food shows. "And we ain't'a serve no sauce by god because bbq don't need'n any sauce!!!! *next scene* "And this is our traditional pepper sauce..." Remember when we finally went I mentioned to The Wife that "be prepared, they don't have sauce." Sure enough, they had sauce by then, lol.
  21. UncleBuck
    Agree.... .....so uh, anyone ever spread down a layer of potato salad on the bread first, or am I just too crazy & fat? If the potato salad isn't too consistently big chunky, I'll throw down a layer, then piece of brisket, pickle, onion and sauce. I've never been into the pickled jalapeno + bbq sammy thing, but I'll consider trying that.
  22. UncleBuck
    I've used the franklin sauce once, mixed with some other sauce to thrown on pork belly burnt ends for the sauna portion of the cook.
  23. UncleBuck
    My dad was from North Dakota, and they call those "pigs in the blanket" there. Germans from Russia country, that area. A lot of Mexican families in South Texas eat something like that, and almost like it, and different things close to it, but normally with tortillas instead of fritos... but TBH it sounds like it'd be bad ass with fritos. I do a picadillo-ish thing, but it's a light chili base, with potatoes and corn. Crackers or fritos hit with it.
  24. UncleBuck
    Go around these recipes and you can come up with something to start with when only using powders. Think these are all 2lb meat recipes. https://www.casichili.net/recipes.html I tried out a few of these, then tweaked some things to come up with my recipe, which is for 3lb chili grind.
  25. UncleBuck
    Had about an hour window to get some casts in Saturday morning. Caught this guy. He’d have gone keeper, but instead I hope he’s out making some big mamas happy here in another month or so.

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