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Etexhorn13

Burnt Ends
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    1980
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Everything posted by Etexhorn13

  1. I used basically the @jimmyjazz recipe recently and it turned out great. Listen to this man. The only thing I wish I had done was throw in a few more serranos or habaneros in my initial steep/blend as it wasn’t quite spicy enough for me. But his recipe posted on some page in this thread is the ultimate recipe/starting point for anyone making their own chili paste. Full disclosure: I like anything that’s supposed to be hot to burn my hair off sO I have a pretty high heat tolerance, Your mileage may vary.
  2. This post got me wanting some chicken noodle soup, which I made tonight following the ingredients in this recipe loosely. Did you write this recipe? I ask since you signed up a few days ago and it’s your only post. If you did, I question your grasp on the English language but also offer encouragement because it turned out pretty good, with a few alterations. The actual recipe as written leaves a lot to be interpreted though.
  3. I’ve watched a bunch of UL games this year as my in laws are big in the ragin Cajun community. They always seem to be in tight games, but I’ll say that they are pretty good at what they do, running the ball. They’ve been limited by their QB play being inconsistent for years, but I don’t think they’ll necessarily be a pushover when we play them next season. Napier is also by far the best coach they’ve ever had, we’ll see if he’s still around after this off season.
  4. I found the mi tienda Pork tamales far superior to the chicken/cream cheese.
  5. This dude talks a lot of shit for someone that couldn’t see the field.
  6. My brisket turned out easily the best out of the ones I’ve made so far, which is only about 4. My in laws gave me a the digiq and pit vipers fan so I had to christen it right away. Probably could’ve trimmed some more fat but it was certainly not lacking for moistness.
  7. It was gone before I could get a pic of the full plate, but since my wife and I couldn’t go to my parents’ this year we decided to do an herb crusted standing rib roast with baby potatoes and asparagus. This is helping make up for having to miss out on family.
  8. This is the true meaning of Christmas
  9. Torchys Diablo sauce
  10. Smoked a brisket to vacuum seal and take to my family, but we got a very last minute notice that someone got a positive COVID test, so my wife and I will be having brisket everything for the next several days.
  11. My MIL gave me a recipe I use for crawfish étouffée that makes a goddamn good version, I’m not sure it would be much different swapping out shrimp. Should be on page 1.
  12. Thanks, that’s a good *point* and something I realized after I had thought about it a bit. Got everything to 203 and by that temp it was pretty smooth probing. Set it in a cooler for a while. Not worried about eating it tonight as I’m going to vacuum seal and take to my parents tomorrow but I’m definitely going to snag a few bites as a midnight snack
  13. Dbl post
  14. Put an 11 # brisket on this morning at 9:30, I’m currently sitting at about 197. I had to reset the probe a few minutes ago and I realized that my point probing like butter while my flat isn’t quite there yet. Should I just let it ride for a few more degrees and check the flat again in a bit or would it be better to pull now and set out to rest?
  15. 10-15 min. I injected the shit out of it with some Tony’s stuff, probably a bit too much. Whatever, flavor was there and it was juicy as hell.
  16. LOL this shit is laughably bad. What the fuck
  17. Black Santa in town a few days early it appears.
  18. That looks fucking awesome, gonna have to try that one out.
  19. 1 box JIFFY corn muffin mix 1 egg 1/2 cup sour cream 1/2 cup creamed corn 1 lb ground beef 1 onion, chopped 4 cloves garlic, minced 1/2 tsp salt (I added more) 1 tsp. cumin (I added more) 1 tsp. chili powder (I added more) 10 oz can red enchiladas sauce (divided) cheddar cheese, shredded Monterey jack cheese, shredded small handful cilantro leaves, chopped Fresh jalapeño Mix jiffy mix, egg, creamed corn, sour cream and put in greased baking dish for 20 min. Meanwhile, brown beef with all the diced onion and salt to sweat the onions. Drain beef, then add garlic first, then put back beef and add cumin, chili powder, salt, pepper. Poke holes in the cornbread when it’s done and pour half a cup or so of enchilada sauce (just kinda cover it), then add beef mixture. Cover with cheese and more enchilada sauce, too with jalapeños and bake for 15-20 min in 400 degree oven. also, money shot:
  20. Tamale Pie has now entered my winter rotation... except it seems like they should call it enchilada casserole instead. Either way, slammed hard.
  21. Gives new meaning to the term “fire crotch”
  22. Cliffs? Did not stay up to date last night.
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