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Posted
On 3/9/2025 at 5:34 PM, Etexhorn13 said:

My wife is out of town so I decided to play around and smoke some beef cheeks, which I’d never done before. Holy hell did this turn out well, and in only 5 hours. It’s definitely fatty but it’s so much easier than dealing with a brisket. 

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Where did you find them? Those look great. The only time I smoked them I had to trim them from tons of fat and silver skin.

Posted (edited)
1 hour ago, RMac5 said:

Where did you find them? Those look great. The only time I smoked them I had to trim them from tons of fat and silver skin.

The Kroger and HEB near me both had them in abundance. Didn’t do a ton of trimming in these. One cooking method I saw after that I think would be good is to braise them for an hour or two after smoking to break down the collagen even further. It wasn’t an issue while it was still warm, but after it cooled off and resettled it firmed back up a lot. 

Edited by Etexhorn13
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Posted (edited)

Was feeling a bit Scottish (guess I caught a case of it from my wife, who's damned near pure Scot).  Didn't go with haggis to make it a full Burns Night supper (two months too late), but went with braised lamb.  So, lamb with neeps and tatties (mashed rutabega and mashed potatoes), with gravy made of the pan sauce (browned the meat, then sautee shallots, garlic, and carrots.  Add beef stock and thyme sprigs, simmer for several hours.  Remove meat and thyme sprigs, puree everything else with an immersion blender, add a dash of kitchen bouquet for color).  Fucking fantastic and yes, it tasted just like meals we've had in Scotland.

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Oh, and the plate's all schmutzy because I used it to stage the meat when I pulled it from the braising pan.  

Edited by Brisketexan
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Posted

Got a couple of prime filets at Tom Thumb on a deal from the butcher before he put them up for clearance next morning.  Seared in cast iron, finished in the oven.  Some asparagus sautéed in red chile and garlic, and roasted red taters.  Homemade bearnaise.  

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Posted
Got a couple of prime filets at Tom Thumb on a deal from the butcher before he put them up for clearance next morning.  Seared in cast iron, finished in the oven.  Some asparagus sautéed in red chile and garlic, and roasted red taters.  Homemade bearnaise.  
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Don’t get saucy with me, Bernaise.
Posted

Zax (I think that’s what it was called? The place next to Aussie’s at Barton Spring and Riverside) had my favorite steak salad for years. 

Amazing crispy onions, blue cheese, a vinaigrette that had a twinge of sweetness. The steak was always hit and miss and the small pieces of bread they served in place of croutons were always so overcooked you’d leave with cuts on the top of your mouth. 

I finally nailed the onions after giving up on making those dumb ass healthy ones in the air fryer. And of course my steak is way better. 

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Posted

Fancy? No.
Perfection on a Saturday morning? Fuck yes.
Drove through East Bernard earlier this week. Stopped at Vincek’s. Loaded up on their house-made pecan smoked bacon. Maybe the best in the state.

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Yeah, had eggs with it and all that. But bacon is the star.

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Posted
1 hour ago, Brisketexan said:

Fancy? No.
Perfection on a Saturday morning? Fuck yes.
Drove through East Bernard earlier this week. Stopped at Vincek’s. Loaded up on their house-made pecan smoked bacon. Maybe the best in the state.

bbeb89d3a10beca0b1a38e6b759b214b.jpg
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Yeah, had eggs with it and all that. But bacon is the star.

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Posted
17 hours ago, Ramblyn said:

Zax (I think that’s what it was called? The place next to Aussie’s at Barton Spring and Riverside) had my favorite steak salad for years. 

Amazing crispy onions, blue cheese, a vinaigrette that had a twinge of sweetness. The steak was always hit and miss and the small pieces of bread they served in place of croutons were always so overcooked you’d leave with cuts on the top of your mouth. 

Your favorite steak salad didn't contain great steak?

Posted
On 2/23/2025 at 9:15 AM, South Austin said:

It’s based on an Epicurious recipe with some variations, and since I have a subscription I can’t post a link, so here it is.

Simmer a 4.25 lb bone in pork shoulder in 10 cups of water with 20 cloves of garlic, one bunch mint and one bunch cilantro both tied, 1 tsp oregano, 1 tsp salt, and one white onion quartered for at least 2 hours. When pork shoulder is done, transfer to a cutting board, and strain broth into a bowl or small pot. Discard mint and cilantro. Put cooked garlic and onion into a blender, with 1.5 cups of the broth, and puree, put puree back into the pot with the rest of the broth and pork cut into bite-sized pieces.

Make a chili paste from 8-10 Anaheim chiles and 3-4 ancho chiles reconstituted in 2.5 cups of simmering water until softened. Put chiles in a blender, with 6 cloves of garlic, one whole clove, and 3/4 tsp of salt, and puree. Heat 2 tbs of canola oil in a cast iron skillet, and once shimmering add chile mix (it will splatter, so wear an apron and be prepared for some cleanup) and simmer for about 5 minutes, stirring occasionally. Then pour chile mix into pot. Add about 30 oz of drained and rinsed hominy and simmer for at least 5 minutes or longer if you want to reduce to a thicker mixture. You can sit on the stove on low to medium low until ready for dinner.

Serve with what you like. Traditional fixins include chopped white onion, queso fresco, cilantro, avocado, tortilla strips, sliced radish, and red pepper flakes.

Never made pozole before, and wife and kids loved it.

 

just made a pot of pork carne guisada, came out damn great. browned it all on the stove then a look simmer in the crock pot, heavy on the cumino. need a little more flour for a thicker gravy but the taste was right there. beyond simple to make ...

 

 

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Posted
2 hours ago, Brisketexan said:

Fancy? No.
Perfection on a Saturday morning? Fuck yes.
Drove through East Bernard earlier this week. Stopped at Vincek’s. Loaded up on their house-made pecan smoked bacon. Maybe the best in the state.

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Yeah, had eggs with it and all that. But bacon is the star.

 

welp, that place just made the list !!!!

Posted
2 minutes ago, tx 3 putt said:

 

welp, that place just made the list !!!!

you know every other hole in the wall within 100 miles of the gulf coast but not vinceks?

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Posted
2 hours ago, jimmyjazz said:

Your favorite steak salad didn't contain great steak?

I know, criminal right? 
 

it was really all about the fried onions. 

Posted (edited)

brown some ground beef, season up like taco meat and add a box or two of fideo. add broth or water. simple and delicious. it freezes great ....

 

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Edited by tx 3 putt
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Posted
2 minutes ago, CoachTex said:

Tony must be from Dallas and never had fideo.

I’ve eaten plenty of fideo. I use it in chicken noodle soup. You must have never heard of Cincinnati chili which is served over spaghetti. 

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