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CoachTex

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Everything posted by CoachTex

  1. CoachTex
    From the mean streets of Helotes TX. FIGHT!!!
  2. CoachTex
    I agree with most of this list but staying true to the thread, Matt's El Rancho is terrible. Granted the last time I ate there was in 96.
  3. CoachTex
    I have become acclimatized to my wild chili Paquin. Best part of tonight, my boy comes down stairs for a pre bed times snack. Pulls a full napoleon dynamite. I want that. Made him a batch of his own. Got 3 bushes full of Paquin. Going to try @Willfully Horn recipe on the rest of the peppers for hot sauce.
  4. CoachTex
    All the Nacho posts gave me a craving. Chili Paquins from my back yard.
  5. CoachTex
    From the mean streets of Helotes Texas. FIGHT!!!
  6. CoachTex
    Front the mean streets of Helotes, TX. TEXAS!!!
  7. CoachTex
    Hook 'em!
  8. CoachTex
    outback steakhouse coconut shrimp recipe doesn't disappoint.
  9. CoachTex
    Brando and Tillman were really great for the first defensive series. After that, it was all down hill.
  10. CoachTex
    In baby.
  11. CoachTex
    From the mean streets of Helotes TX FIGHT!!!
  12. CoachTex
    Hook 'em!
  13. CoachTex
    Hook 'em!
  14. CoachTex
    Hook 'em!
  15. CoachTex
    No shit. Don't see too many of them on the road. Saw one at Garner a couple weeks ago. You would be the 3rd. We love the set up. Perfect for the 4 of us. Have definitely used the hell out of the outdoor griddle that came with it. Solid rig so far.
  16. CoachTex
  17. CoachTex
    Reverse sear going down tomorrow.
  18. CoachTex
    Live oak spot 341. Plenty of room and a lot of nice trees. Oakmont was already full at 8 am 5 months out.
  19. CoachTex
    shrimp tacos.
  20. CoachTex
    Garner state park last weekend. Pretty bad ass.
  21. CoachTex
  22. CoachTex
    Hook 'em
  23. CoachTex
    Looks good. Just so you know, you don't have to cook them separately when you want to make burnt ends. Cook the full packer and when the flat is done, separate the point from it. If I'm going that route, I will usually trim the fat between the two before smoking so it is easier to handle and come apart when it is hot. Yeah I thought of that as I was cutting up the flat.
  24. CoachTex
    Slices were a little dry due to no point. Burnt ends were on point.
  25. CoachTex
    Since I am relatively new to the game. At what temperature do I pull the point to slice into burnt ends? How long do they go back in once sliced? They are for dinner tonight so gonna hold in a cooler until closer to dinner time. At 187 now after 5.5 hours.

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