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UncleBuck

Burnt Ends
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Everything posted by UncleBuck

  1. Oh yah, the Meat Church stuff is great, and he's always doing some good shit..... .....Too bad he's a real asshole off camera. But if you like poseurs, that's cool.
  2. Lol, no, brisket and jalapenos INSIDE of a tortilla.
  3. I made a brisket taco this weekend with nothing but a slice of lean brisket and two bacon wrapped cream cheese stuffed jalapenos. I'm not sure there's anything better than that.
  4. Came here to say this. It probably wasn't so much that the beef tendered before the tenderloin, but that the tenderloin tendered and then toughened up by the time the beef was tender.
  5. Didn’t get to sample any others, again. Most people don’t do the “silly” chilis, though. Got 2nd last year with pretty much the same recipe. Just chalk it up to some good cookers.
  6. 10th of 63. Eh. Our ribs did get 3rd tho
  7. Can't wait to get back out that way to try the parisa again, and Blu Lacy while we're there.
  8. 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.
  9. any of you ever dye your scales? I'm down a rabbit hole right now I hate this thread
  10. 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.
  11. 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.
  12. Carrot also seems to be the normal way to go with spaghetti sauces also.
  13. Could see that being a good use. Also if you wanna calm down the heat just a bit, maybe.
  14. x2 on these points. My handle doesn't need to look like a dragon
  15. New Thread: SOB Stew w/o marrow gut
  16. 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).
  17. 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.
  18. 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?"
  19. 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.
  20. My favorite part is when you baste the top in ketchup. A little trick the loafed meat crowd stole from us Texas guys.
  21. 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.
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