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Party_Taco

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Everything posted by Party_Taco

  1. Can we just bench Ewers in the red zone?
  2. The upstarts finding a home on Reddit sound pretty great. Will likely opt for Otter Creek or a HUXWRX for my next, especially with those fancy inners they have going.
  3. Gotta say, the tortas at Las Amazonas are absolutely insane!
  4. No sir, south on 35… https://maps.app.goo.gl/A6sybxybwqm7gzJy7?g_st=ic
  5. Insanely jealous, and boy would I love another taste of Booker’s Rye…
  6. Smoked a Yucatán Hot Honey Ham today Just took some of Stephanie Izard’s Yucatán sauce and mixed it up with fresh honey, then applied liberally before rest.
  7. Thx all for the can advice - Ended up pulling the trigger on a Sandman K and L yesterday through Silencer Shop / Range at Austin. Fingerprinting was a giant PITA but eventually worked, so now I’m just sitting/waiting like the rest of you.
  8. Party_Taco

    SpaceX

    Looks like progress, even with the booms. Was really hoping booster would make it back.
  9. Depends on how much you pick up on aromatics, but I think it helps - Do the same with steaks quite often… if you wanna go big, roast a couple garlic, smash ‘em and mix in with the herbs.
  10. Just bring a bottle of good tequila and we’ll work something out… Speaking of South Austin, I just had a Chicago Beef from Tucci’s and that shit was DELICIOUS!
  11. So, this was brought back from SD packed in dry ice, but it comes pre-packaged, marinating in garlic and burgundy wine. Though I’ve added seasoning in the past, I didn’t do shit but put it on the grill this go round. Offset at 375 for 20 mins then over the flame for 5 mins / side. Let it rest on the herbs for 10 mins and sliced/served immediately. Plate was gorgeous… wish I had a pic.
  12. Had some leftover brisket, turkey and sausage from Franklin’s that needed immediate eating, and after a few days of eating it “straight” I needed a new vehicle. Enter, the chopped bbq sandwich… just add onions, cheese and some Salt Lick Spicy:
  13. Shame I didn’t capture the rest of the meal, or the money shot, but the “Cardiff Crack” burgundy tri-tip simply does not miss. Don’t mind the char, that’s how it’s done.
  14. Hello, friends… it’s been a productive week of cooking. First up, is a pan fried pork chop with garlic mashed, fried okra and salted rosemary biscuit: Next up, pan roasted duck with brussels, parsley salad and duck fat fries:
  15. Recover? You might not be familiar with Russian tactics…
  16. Heya - So it was my first time and I did the research beforehand. Central Market had it as part of their Passport to Portugal event and I was eager to try it. The cod soaked for a total of 56 hours, and I changed the water every 6-12 hours, but I’ve heard 48 total gets it done. Cooked in a deep skillet with vegetable oil for a couple mins a side after a simple flowering.
  17. Have two in row F and can’t go… Ping me in the next 30 and they’re yours
  18. Where is the PI?! The WR was blown up with the ball in the air…
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