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DallasSooner

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Everything posted by DallasSooner

  1. Zavalas sides the other day were $6.50.
  2. I made Meat Church chili recipe this weekend and it's good, flavor is there and all that but it didn't make a "gravy" it's just a thin liquid.
  3. There was a time when Snow's BBQ prices were some of the best value in Texas BBQ.
  4. Went down the street to Brix (my first trip) they just opened a new building about a 1/3 of the mile south of Panther City. Not sure how I would feel about that personally but I guess you build where you can. Anyway; we ordered a few different items. I wasn't blown away by anything on the plate but the beef belly burnt ends were my favorite thing we had. I really wanted to love the Porkchetta thing they make but it fell flat in my opinion; not sure what I was expecting I really think it needs it's own special sauce. Everything was just fine, but not special. Guy who took our order didn't seem too interested in us; that's not usually a good sign.
  5. Went to Panther City BBQ on Thursday last week. Last time I was there it was just a trailer; now they have a full blown restaurant and it was the best BBQ I've had in quite a while. Brisket was solid, pork belly popper was outstanding and the jalapeno cheddar sausage may be the best I have ever had. I won't give them any points for plating as the dude had it all over on one side of the tray but you can easily see why they are in the Top Ten when you eat there.
  6. Could do a pork shank.
  7. Thanks for the input fellas. Plan is to cook all day and pull at bed time (whenver it's done) toss in chest over night. Sounds like it will work fine.
  8. How long do you think you can/should hold a brisket in a prewarmed ice chest.
  9. I been pulling and resting in the oven but lowest oven temp is 170 and honestly I think that's maybe too warm from the research I've done. I know most places have professional warmers at 150 but that's not an option for me.
  10. I had to scroll way too far back to find this Brisket thread. Okay going to go home over Christmas and smoke some briskets (that's the plan) anyway I have a question for those of you who hold in an ice chest after smoking them. Once you pull them how long do you let them rest before putting them in the ice chest as a warmer? Or do you pull them and go straight into the ice chest? Also have any of you pulled (I usullay use paper to wrap) then wrapped them in plastic wrap before going in the ice chest? I assume folks do this to prevent big clean up issues. I have seen several restaurants with their briskets paper wrapped then wrapped in plastic when they pull them from the warmer. How long do you usually leave your brisket in the ice chest? I'm hoping to pull it at night say 9:00-10:00 and put it in the ice chest. Can I leave it until morning? I would assume it would be fine. Thanks
  11. I bet there is some lucky bastards who has had that menu every day.
  12. I could eat eight and not have to think twice about it and wonder if anyone ordered wings.
  13. I don’t know where this topic goes but here goes. On Wednesday night a bunch of us get together and fry our turkeys and whatever else we want. Usual things are fried pickles/jalapeños, bacon wrapped hot dogs, chickens wings, Oreos, etc. i think this year I’m gonna fry some boudin balls. Looking for maybe some other ideas (not too labor intensive). What you got?
  14. Yeah, Little Elm closed I think that is a bad location. Tender is about to open up in the same place. I think it's just a bad layout, etc. Mansfield may not be a bad location, not sure what the competition is like there. Ft. Worth is a head scratcher for sure. With his name growing (Rangers games help) he may be making more than we know.
  15. When you run a food truck you need what say six employees max? The jump to a big brick and mortar which this is probably takes what 25 or more? Just the jump in responbislibies in increasing in food and now the increase in labor issues (quality of employee, employees showing up for work, employees getting along, etc.) has to be a huge increase in time constraints on running your business. I was wondered about the places out in Royse City when they opened up because there is a Bucess out there that you know pays really well for hourly emplyees and I wondered if the BBQ joints would be able to hire and retain good employees.
  16. Did you tell him?
  17. One meat operation seems tough. Toss some wings on the smoker! Flash fry them in the fryers before serving. You already got the fryers going for the fries. Rib Stop
  18. I'd roll ribs and sausage. Get a nice jalapeno cheddar sausage on a bun with some fries as a side would be great too and go along with the ease of just serving a simple menu.
  19. LOLOLOL
  20. Sunbird (Longview) pit room is going up. Hopefully in their building SOON.
  21. Where was that porchetta from?
  22. I can almost smell that tray from Burnt Bean and I've never been there.
  23. Truth at #46? Get that list the hell out of here. I stopped reading after that.
  24. I 100% get what they are saying but doesn't the fact you take the trimmings and turn them into another product (sausage, burgers,etc) that you sell mean that it's not actual "loss" on a brisket. Sure it's repurposed but you do eventually make money off of it.
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