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Etexhorn13

Burnt Ends
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    1980
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Everything posted by Etexhorn13

  1. Do you know which “level” they are ok hot ones? Those interviews are hilarious.
  2. These were what I got today as well at bunker hill HEB... for 6.99/lb that seems like a steal. Haven’t been to Costco in a while but HEBs meat department impresses the hell out of me
  3. I bought the DigiQ and the spitfire or whatever fan - I love it for doing long brisket cooks but I am really missing the WiFi connection so I can monitor from my phone. Would that solve the problem? Also, posted in the beef rib thread but damn, I really do love my vision Kamado... beef ribs and turkey breast
  4. First time doing these. Got some real beauties from HEB. Can’t believe how easy they were.
  5. The beware and belizean heat are by far the best of the Marie sharps ive had. Have not had the smokin Marie’s but will get it if I ever see it. Honestly outside of that and the “regular” hot sauces, aardvark and torchys Diablo are the only ones I find worth keeping on hand that are out of the ordinary. Oh and the El Yucateco stuff. That’s my breakfast/eggs go-to.
  6. Been pretty well documented within the last page or two.
  7. This man deserves the Carl treatment, no!
  8. TCU sluts do coke and ACU girls do coke privately? That’s the only difference I can tell.
  9. There was a coach/teacher at my high school that referred to a girl as “nickels” because it looked like someone smacked her thighs around repeatedly with a bag of nickels. God bless the 903.
  10. But but but the Florida Five, d00d!!!!!
  11. They also felt like they were made out of the cheapest material they could find last year. I tried it on and returned it immediately.
  12. Between your threadshitting on the football board and your apparent disdain for all things Texas, what the fuck are you still doing here?
  13. Yep, that’s the one i had in mind that isn’t very hot, just delicious. I have a bottle in my fridge currently as well. Belizean Heat is probably my favorite spice level, I’d recommend that if you can find it.
  14. Which one? I’ve found they have varying levels of spice. Some are more flavor than spice to me.
  15. I think he’s saying he wants the rule to stay in place as is, not abolish it.
  16. "... If a guy like that is going out with a woman, he could technically not have penisary contact with her Volvo?”
  17. Fair. All I know is that growing up there it was the land of chopped beef sandwiches lathered in sauce. My mind was blown when I went to Austin and had central Texas style bbq.
  18. I used Montreal steak seasoning, although honestly it would’ve been great with just S&P as well. I actually just cooked this on my Kamado grill. I was pleased with the result. S&P, garlic, parsley, and oil on these. Didn’t think about Rosemary but I’ll have to try that out sometime too.
  19. Riverport has always been one of those places I just order the chopped brisket sandwich. Seeing a pic of sliced brisket and sausage from there is really foreign to me. Most people just get ribs or brisket sammies.... definitely not your traditional “Texas style” bbq. I get it when I go back to visit my parents and it’s always good but never knew how highly people thought of it til a few years ago
  20. Recipe? You aren’t asking me but I’m going to throw my MILs recipe (from Lafayette) that always churns out awesome etouffee.
  21. I’m a huge fan of the grass fed steaks from HEB. Bought a couple NY strips tonight and roasted some baby potatoes with olive oil, garlic, and parsley. No greens on my plate because I felt like being a caveman.
  22. Jesus, how many of us are going to NOLA next weekend?
  23. Thank you for mentioning Parkway. My buddy took us there a few years ago and I’ve been trying to remember the name of it ever since. Surf and turf poboy is going to be my lunch next Saturday.
  24. May have just been a bad day because you are the only person I’ve ever heard say that.
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