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Etexhorn13

Burnt Ends
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    1980
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Everything posted by Etexhorn13

  1. Got Pfizer #2 yesterday at 4:30. Right at 23 hours or so that headache hit me like a freight train. Feels like I’ve got a really bad hangover.
  2. One of my best friends has a pic sitting on Bernie’s lap when he did the Santa Claus thing. No idea the timeframe but based on my age it has to have been either that year or the year before I’d think. What a wild story that guy is.
  3. Etexhorn13

    Houston BBQ

    Anyone been to Pinkertons on a Thursday afternoon/evening ? Someone at work planned a get together there at 5. My thought was that since they have the full bar and so $1 beers they might cook more food and not be out of stuff, but I’m starting to rethink that.
  4. Etexhorn13

    Houston BBQ

    You can’t go wrong with either. It’s been a long time since I’ve had a meal at Pinkertons that wasn’t exemplary, and even then it was good but my expectations had been set very high. I also think Pinkertons gets a little extra love on here because the dude is a huge UT fan.
  5. Etexhorn13

    Houston BBQ

    Go to Pinkertons if you haven’t been. Truth is great too, but Pinkertons is also a good place to hang out outside, and they have a full bar as well. That’s generally where I’ll take out of town friends if they’re wanting bbq and have caught several away UT games there as well.
  6. To your point...
  7. Anyone have a link? TARS?
  8. This last one was the first I’d cooked fat down (also I’ve seen elsewhere to have point facing the back of grill?) It was by far the moistest brisket I’ve done yet with the other 2-3 all done fat side up. I’d recommend.
  9. Question for y’all: when you do brisket, so you cook fat side up or down? I’ve always done fat side up, but did fat side down on my cook last night and between that difference and a few other things, it was easily the best brisket I’ve made yet. I had to flip it while cutting but the bark still stayed intact pretty well when I flipped it back. I couldn’t tell if there was any difference in the fat being rendered or anything though.
  10. Third try’s the charm. Finally nailed one.
  11. Some of y’all are so fucking white, damn.
  12. All of the Marie sharps sauces are delicious but they vary in heat. Go for the “Belizean Heat” or the “Beware” with the red label if you want their really hot ones. The white label doesn’t seem to have that much of a kick to it. Probably about the same or slightly more than regular Tabasco. I can’t compare to habanero Tabasco because I don’t use Tabasco because it tastes like shit.
  13. Did your grill come with the wooden shelves or did you add those? I have that same vision Kamado.
  14. Nvm I think I read your messages wrong carry on.
  15. I feel like your geography of Houston is lacking for someone or your username
  16. *on their traeger
  17. The yellow bird sauces are gross to me. Aardvark blows that, and the Melindas while I’m at it, out of the water. The only hot sauce named after a woman I eat is Marie sharps.
  18. On santorini, we stayed in Firostefani, which is a 10-15 min walk north of the main downtown of Fira. It was way less crowded with Asian cruise tourists. There were several good restaurants across the street from our airbnb, which gives you that sunset view that’s in all the pictures.
  19. This pretty much mirrors what I did. Spent a day and a half in Athens, then went to santorini for 4 days, then Naxos for the last 2 or 3. Naxos was the “unpopular” beach island we chose. Really laid back, and the island is small enough that you can rent a moped and go to different types of beaches across the island. We went to three different beaches, and all of them were different color sand and terrains. There are also a cluster of mom and pop type restaurants we really had a great time at.
  20. I’m jealous. We went a couple years ago and it was probably my favorite vacation ever.
  21. That’s an understatement
  22. Anyone have a stream link?
  23. That was a first time effort for the beef ribs (turkey is easy as fuck and delicious btw). I kept seeing recipes calling them to cook for 6-8 hours+... I’m not sure if it’s the Kamado or what but this ~4 lb set of ribs took about 5 hours at 285. A buddy of mine did some a few weeks ago at 225 and took them off at 4 hours. I was kinda surprised by how quickly they cooked, especially being beef, but damn it was easy and the results were fuckin delicious. Wrapped after 3.5 hours and they were probing like butter at 4.5-5 hours.
  24. Maybe it’ll be like when a drunk driver gets thrown out the windshield and doesn’t break a bone vs a sober person tensing up and breaking all the bones.
  25. Whoa. Stipe needs to add some weight back, he looked tiny tonight. I texted my brother at the start of round 2 that he looked like he had no chance... 10 seconds later he was getting KTFO. Very casual observer but I watched their first fight and after about 30 seconds of this one I just didn’t see how it would be competitive.
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