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New Houston Restaurant Recommendations
Sigh.
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New Orleans sports bar?
Been too long since I've been to Mae's
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Pull behind smoker needed for SHSU, Arkansas and TAMU
For the couple larger events I think we had 5 or 6 trailer smokers going, with at least an equal number of people who had significant experience smoking that much meat/running multiple pits. Separate from that probably 6-8 others who could handle working on sides/trimming and seasoning meats/whatever help they were asked for. The amount of labor is significant. immamac - How long does it take you to trim a brisket? Now trim 60 of them. I realize you're talking about using smoker and other cook means, but just the labor alone I hope you have a team of people helping you out (and it sounds like you already do, but don't underestimate the labor when you ramp it up to size you're talking about).
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Heights/Garden Oaks/Oak Forest
How many mulligans are you giving him?
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Concerts you are attending
That was a great show. Getting out of the parking garage...not so great. I hope CCR decides to make it a yearly show at McLane Stadium, instead of just having it up Stillwater and nowhere else. Of course it had been 15 years since they played in Texas, so maybe that's a longshot.
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Pope Francis: You know that hell thing? Never mind....
RIP Norm.
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Shit HEB Makes (when its open).
The toaster thing is a poor attempt at trolling, right?
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Bourbon
Is it your bachelor party? Pick your two or three favorite bourbons and go there. No one else will complain. For mine we rented a bus and did Four Roses and Buffalo Trace. Don’t overthink it. Pick your preferred bourbon and go there.
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Texas vs Arkansas- Wednesday, 8pm on ESPN2
Dumb. “The study does not rank the states by actual number of people who moved in or out”
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Texas BBQ
Really? Out of everything in those photos your complaint is the bun?
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Shit I've Cooked Lately
Crawfish Gravy is based on this recipe: https://www.bonappetit.com/recipe/crawfish-gravy?srsltid=AfmBOooRvIIhPbJ2IHOSkwcGlV--8z9wNkQpcRw1WZRA5vSAylnnyWhh I generally follow the process in this recipe, but I change the ingredient amounts. I usually double the bacon, onion/bell pepper/celery/jalapeno, and crawfish amounts. Garlic is at least doubled as well. Roux is made with all of the bacon grease, I don't drain and then re-add six tablespoons like the recipe says. I've also spent years making rouxs, so playing that by ear doesn't bother me. Final result ends up being a much more flavorful/thicker version of the original. Charred Okra Salad: https://www.latimes.com/recipe/charred-okra-and-corn-salad-with-spicy-sausage-vinaigrette I tend to follow this one pretty closely. I probably use a little more okra than it calls for. First time I made it I misread the recipe and thought it said to serve the salad cold. We ended up liking it that way, so that's how I serve it. Plus it makes it an easy side dish to make a day early.
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Shit I've Cooked Lately
Not sure if there’s a Thanksgiving specific thread, but it fits here as well. Some of my contributions to the food this year for Thanksgiving with friends. Jalapeño and Cheese Cornbread Charred Okra and Corn Salad: Smoked Turkey Breasts and Boudin-stuffed Pork Tenderloin: Crawfish Gravy: @Mez2 can vouch for the food coma that ensued.
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Texas BBQ
The chicken was absolutely great.
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Texas BBQ
Stopped at Helberg last weekend:
- Getting old sucks
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