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DallasSooner

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Everything posted by DallasSooner

  1. DallasSooner
    I'm still not sure I would worry about a smoked brisket being in danger overnight in a cooler. We are talking about a piece of smoked meat. I mean yes I can see being an issue with something left out on the counter all day and not at 140 degrees. But isn't this one of the reason our ancestors started smoking meats in the first place was because it preserved it?? Acids: smoke emits a number of acids which cling to the meat and form an outside layer or skin. The acids help the coagulation of the surface meat, and also help preserve the meat by preventing the growth of surface mold and bacteria. That's from the Culinary Institute of America
  2. DallasSooner
    Um....
  3. DallasSooner
    Yeah; i would like to use the oven method but I'm gonna have multiple briskets. I could definitely put one or two in the oven if need be.
  4. DallasSooner
    Thanks for the pep talk. Probably gonna pull a little early because it's going to sit and rest for so long. No I won't pull it if it's close. But most briskets are ready in that 195-205 range from my experience.
  5. DallasSooner
    Smoking briskets this weekend for Easter. Need some insight. My plan as of today is to start the smoke early in the morning, say 7 am and hope to be done in 12-14 hours if the brisket cooperates. My question comes with the hold. Now I usually paper wrap. I'm planning to pull the brisket at say 195 degrees and then wrap in plastic wrap and a towel. Then take an ice chest with a towel in the bottom lay my brisket package in there and cover with another towel and let that thing hold until the next morning. Anyone have any expertise in such? I don't have a YETI just a Coleman 5 day cooler, etc.
  6. DallasSooner
    Did you get a picture of the menu board/prices? I was wondering where they were price wise these days. They have always had lower than normal brisket prices in the past. Meaning say $5 cheaper than most places it seemed.
  7. DallasSooner
    Panther City continues to impress me. Sandwich was $19.
  8. DallasSooner
    That tray looks damn good in my humble opinion.
  9. DallasSooner
    It's been quite a while since I've been there. I would say you will be okay as far as them running out of the staples. If they have a special you might be in trouble. I look forward to your report on them. Been a long while.
  10. DallasSooner
    https://houston.culturemap.com/news/restaurants-bars/doziers-bbq-fulshear-closing/ Doziers in Fulshear is closing.
  11. DallasSooner
    Cattleack does a lot of things well but their pork steak is my favorite. Also when/if they have them they had these empanadas at one time with meat in them that were wonderful.
  12. DallasSooner
    I wouldn't even get BBQ at slow bone anymore. Not that it's bad. Just their fried chicken, mac and cheese and beans and cornbread are what i crave when i go there.
  13. DallasSooner
    Yeah; I think we are in the day and age of "I'm ordering the Texas Trinity" needs to be reevaluated. Mother Clucker at Stanleys is a must; tacos at Sunbird (that green sauce is so good), swap fries at Jefferson Riverport. What's some other specialties you shouldn't miss out on?
  14. DallasSooner
    You gonna hit up Sunbird in Longview on this tour?? I hope so.
  15. DallasSooner
    Nothing like a fair 3 on 1 fight.
  16. DallasSooner
    Yeah; that's rough looking box of food. Might have been delicious, but yikes.
  17. DallasSooner
    $5 Biggie Bag is the best value in fast food lunches!
  18. DallasSooner
    Buy choice and chop that stuff. Heck I can't afford sliced anymore anyway. Toast the bun and throw some chopped beef on there for me.
  19. DallasSooner
    Lots of recipes out there. I like this one: I use pepper jack cheese instead of cheddar. Cream cheese softens them up some; you can take it or leave it. I also use hot sausage. Ingredients: 1 (11.36-oz) package Red Lobster Cheddar Bay Biscuit mix 1 (8-oz) package cream cheese softened 1¼ cups shredded cheddar cheese 1 lb sausage uncooked
  20. DallasSooner
    Meh, if you eat at Rudy's on the regular you know they call their chopped beef "spicy chop". I had one the other day on a road trip. Not a bad sandwich for under $10.
  21. DallasSooner
    I'm rolling to a party that I think they are ordering catering but I'm going to have to take something. That's just how my brain works. Sausage balls or something. Not sure.
  22. DallasSooner
    BBQ business bubble seems like it has reached it's max. I know its super popular and every guy with a pit in his back yard think "what if" but honestly that is some hard ass work and hours. Chances of opening a burger or chicken joint and being successful gotta be higher than the low margins on smoking a brisket these days.
  23. DallasSooner
    Photos absolutely help tell the story. Look at that Redbird photo then look at that Victorian photo having said that like the poster said everyone can have a bad day and newly opened business honestly should get a few months to get their feet under them before we pick them apart. Lot of learning curve when you throw the doors open.
  24. DallasSooner
    Do yall know where Helberg is in Waco? it's not exactly in town.
  25. DallasSooner
    https://www.texasmonthly.com/bbq/sunbird-barbecue-finds-permanent-home-longview/ Gotta support my boys; they been through hell and back so I hope success comes there way after all the grinding they been doing.

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