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DalTxHornFan

Burnt Ends
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Posts posted by DalTxHornFan

  1. 18 hours ago, Beantown Express 2.0 said:

    Pass on Rudy’s.  Not a fan.  Been to Terry Blacks (on Barton Springs, right?) and thought it was decent didn’t blow me away.  How would that compare to Blacks in Austin?  

    I like Terry Blacks pretty well.  The rec on Rudy's was based upon location and logistics and the fact that you are dealing with an audience not well-initiated on excellent Texas smoked meats.  Hope you have a great meeting.

  2. It's almost perfect, except for the aforementioned weekend traffic.  Locals try to get their shit done during the week.  I have five relatives who have recently moved there or nearby for end of career years or retirement.  It is a beautiful area.  Real estate prices aren't ridiculous.  Great golf and lakes.  Big new HEB-Plus (when it's open) along with most any other retail you might need. New hospital and lots of other clinics opening, so no need to go into Austin or SA for routine stuff.  And if you really have to go to Austin, it's only around 45 minutes to either SW Austin or NW Austin/Cedar Park area.  The only knock I see is that it is not really convenient to a major airport.  Probably a push time-wise between AUS and SAT, but AUS seems to have better overall air service than SAT.  Do it!

    • Like 1
  3. 12 minutes ago, Beantown Express 2.0 said:

    Need some BBQ recs for Austin.  I have some clients flying in to Austin for the first time and want to get them some great TX BBQ.  I need to be able to pick it up and bring it to my office for a working lunch.  I usually pre order from Franklins but they are closed on Mondays (so is LA Barbeque).  What would be the best place I can order BBQ in advance for about 10 people and just pick it up.  Looking for great brisket and beef ribs.  I will be flying in that Monday morning also so I could use a place between the airport and my office (Lakeline Mall area).  Appreciate the help. 

    Rudy's is your backstop here.  Way better than most anybody outside of Texas has ever tasted -- plus they do a really good job with "to go" catering from their store on 183 and Duval.  Good luck. 

  4. 28 minutes ago, woohorn said:
    11 hours ago, Kevin O’Shea said:
    Should we worry at some point that our AD spends a lot of time responding to twitter questions from dumbasses? 

    Yes. How does he get any fuckin' work done?

    A good question to ask about many prolific Surly Horns.

    • Like 2
  5. I've done several of them the traditional way.  If I was going to do it in an oven, I'd try to do it much the same way,  just with a different heat source.

    I always liberally salt and pepper inside and out. Stuff the head (including under the tongue) with crushed garlic pods and onion and celery chunks then wrap the whole thing tight in heavy foil so you get all the internal steaming and cooking.  Place on some sort of a big sheet pan to catch any drips that might find their way out the foil. 

    Good luck (but it's still way more manly to do it the traditional way!)

    • Like 1
  6. It's been a long time since I've been there, so I doubt I can help on specific restaurants and such, but as said above -- it feels like being in Europe.  Quebec City (say "K-beck") is way better than Montreal if you don't speak French.  Folks are way more friendly and understanding than in other parts of Quebec.  Focus on the Old City, take the tram down to the river village area.  Have late afternoon cocktails at the Chateau Frontenac (better if you are staying there!) each evening and enjoy the ambiance. Chat up the bartenders and concierge desk. They will have some good ideas for dining.  Have a great trip and be sure to post about it here.

    • Like 1
  7. 1 hour ago, Mack Tripper said:

    My pro tip for making stocks or braises using pressure cookers is to use the pressure cooker as the first step of the process. Because pressure cookers are a sealed environment nothing you cook will reduce, and reducing any cooking liquid increases the flavor. For example, if you're making chicken stock for soup later, make the stock in the pressure cooker let it cool and put in the fridge or freezer for later. When ready to make soup, reduce the stock down by about 1/3. This is greatly enhance the flavor.

    For braises, I will do a big pot full of beef short ribs braised in red wine and chicken stock. When they are done, I let them cool and put the pot in the fridge. The fat will form a barrier over the top of the pot like a confit, which will preserve the short ribs for a while. When I'm ready to make the short ribs, I remove most of the fat from the top of the pot and dump all the liquid in a saucepan and reduce the sauce down, when its almost done, add a chunk of butter and stir and add in the short ribs to come back up to temp. While the short ribs are good straight out of the pressure cooker, they are way better with this method. 

    Good points.  But I'm lazy.  I like to let the pressure cooker equipment do the work without having to clean/use a bunch of other pots and such.  After making the stock, I usually put the liner into a fridge overnight, take off the then-congealed fat layer, and reduce the remainder using the pressure cooker saute mode without the lid.  Then I strain and season. (I've learned the hard way about trying to season before reducing your stock!)

    • Like 2
  8. 3 hours ago, Armybrat said:

    It appears I mis-remembered the time of the Number 1 restaurant fire at S. Congress & Riverside by about 10 years. lol

    I watched that fire happen from my office at the American Bank/MBank/Chase Bank/221 West 6th Tower.  Seems like it was on a Saturday afternoon.  Lots of black smoke.  That view has changed a bunch since then!

  9. 4 minutes ago, pyrohornIII said:

    I don't know for sure Zepol, but I think a big part of price is size.   I bought the segura and it works fine, but most of the recipes seem to be for the Instant Pot, which has different controls.   So you have to translate.   The segura was a little less at the time, but now it's in line with the others.

     

    Our first one had a "non-stick" liner.  It wore out and started flaking.  Not good eats.  The one we have now has a stainless steel liner.  Much improved.  

    • Like 1
  10. 18 minutes ago, Orange^White said:

    No liquid smoke? GTFOH.

    I've actually done the liquid smoke approach with an electric pressure cooker on a small pork butt for a quick, low-key, "we need some pulled-pork sliders" lunch event.  It wasn't quite like Franklin's, but it worked out fine.

  11. The other thing we've learned it that it is easy to make great stocks with these things.  Freeze your veggie and meat trimmings, leftover turkey and chicken carcasses, shrimp or crab shells, and the like from when you are doing your normal daily cooking prep.  Once you accumulate a good stash, make stock.  I've been making all my gumbo with homemade stock since we got our first one (we are now on our second one) around five years ago.      

  12. On 7/15/2018 at 6:16 PM, Baboontyme said:

    Yeah I'm just going to be putting it on the smoker. Nothing too complicated. Pic below. I think it's 1 piece - a slab. It's 12.35 lbs. So leave the skin on or no?

    42529400165_9ca629f377_z.jpg

    That would be skin.  Cut that stuff off.

  13. 20 minutes ago, South Austin said:

    So more time to drink beer while cooking?

    True, but you do have to be mindful of the impact of the pressure difference when translating traditional pressure cooker recipes into the electric cooker world or you might not be happy with the results once all the beer is gone.

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