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ERhine

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Posts posted by ERhine

  1. 7 hours ago, luke duke said:

    You’ve just described 3.5 back-to-back-to-back cooks with that pit loaded to the gills. It won’t cook the same as it does when it’s lightly loaded. Everything will take longer. You’re going to have to move the meat around a bunch so it cooks evenly. Which means opening to doors for long periods of time. You’re going to need five 150qt coolers to hold your meat, a bunch of tables and big cutting boards (not to mention 3 dudes willing to spend 36 hours cooking and cutting), which will require a trailer to move and store. Do you have a water source? You’re going to need it to clean and sanitize your prep tables.

    Ask the guys that did Cue 4 A Cause @ERhine

     

    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).

  2. On 8/25/2025 at 8:32 PM, Mez2 said:

    Went with Erhine and our respective wives, show was fucking awesome. Badass to see CCR again, I cant remember last time I saw them live. The closer slapped and went hard in the paint. A freestyle version of Boys from Oklahoma featuring just about every special guest was great but closing with LA Freeway was badass

    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.

  3. Following up on this, it'll be about 20 guys in a bachelor party, the vast majority (say at least 15) aren't really bourbon drinkers, and are just there to have fun. We're going to do one day of a private tour bus, and they said for a 9 hour day they usually recommend three stops, although they'll do it however you want to 
    With those parameters, what would you do? It seems like some of this will be wasted on a bunch of guys who aren't bourbon snobs 

    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.
  4. On 12/5/2024 at 9:15 AM, BHMCruiser said:

    Yeah obviously we need that crawfish gravy recipe

     

    On 12/5/2024 at 1:56 PM, Hook1997 said:

    What’s all in this?  Charred okra, corn, red bell peppers and pork breakfast sausage?

     

    On 12/8/2024 at 1:48 PM, Texzilla58 said:

    Sure would like the crawfish gravy and okra salad recipes….

     

    Crawfish Gravy is based on this recipe:

    https://www.bonappetit.com/recipe/crawfish-gravy?srsltid=AfmBOooRvIIhPbJ2IHOSkwcGlV--8z9wNkQpcRw1WZRA5vSAylnnyWhh

    Quote

    Ingredients

    1

    pound thick-sliced smoked bacon, cut into 1/2' pieces

    6

    tablespoons all-purpose flour

    1

    /2 cup each finely chopped onion, green bell pepper, and celery

    1

    /4 cup seeded, finely chopped jalapeños

    3

    tablespoons finely chopped garlic

    2

    3

    cups low-salt chicken broth of shrimp stock

    1

    pound peeled crawfish tails or coarsely chopped peeled shrimp

     

    Kosher salt, freshly ground pepper

     

    Cayenne pepper (optional)

    1

    /2 cup chopped scallions

    Preparation

    1. Step 1

      Cook bacon in a cast-iron or other large heavy skillet over medium heat until fat is rendered and bacon is crisp, about 12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour drippings into a small bowl; return 6 tablespoons to the same skillet set over medium heat. Whisk flour into drippings, reduce to heat to low, and cook, whisking constantly, until roux is one shade darker than peanut butter, about 10 minutes.

      Step 2

      Add onion, pepper, celery, jalapeños, and garlic; cook, stirring frequently, until onion is soft, about 20 minutes. Increase heat to medium-high; stir in reserved baconm spice mix, then broth. Simmer, stirring often, until thickened and flavors meld, 20–25 minutes.

      Step 3

      Stir in crawfish. Simmer until the tails curl, about 3 minutes. Season with salt, pepper, and cayenne, if desired. Garnish with scallions.

    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

    Quote
    1 large heirloom or vine-ripe tomatoes
    Kosher salt and freshly ground black pepper
    3 tablespoons apple cider vinegar
    1 almond-size garlic clove, minced
    8 ounces spicy Italian sausage, casings removed
    3 tablespoons everyday olive oil
    8 Jimmy Nardello peppers (4 ounces), stemmed and torn into strips lengthwise (see Ingredient Note, below, for substitutions)
    8 ounces okra, split lengthwise
    1 ½ cups fresh corn kernels (from 3 to 4 ears)
    Granulated sugar (optional)
    Flaky sea salt
    Torn basil or flat-leaf parsley leaves, to garnish
    1

    Cut the tomato into half-inch-thick wedges or slices and arrange them evenly over the bottom of a large serving platter. Season the tomatoes with salt and black pepper. In a small bowl, stir together the vinegar and garlic.

    2

    Crumble the sausage into a large nonstick skillet, then place over medium heat. Once the sausage starts sizzling, continue cooking, stirring occasionally and breaking up the crumbles as you go, until deeply golden brown and crisp, 8 to 10 minutes. Using a wooden spoon or heat-proof silicone spatula, scrape the sausage and its fat into a large bowl.

    3

    Return the skillet to medium-high heat and add 1 tablespoon olive oil. Add the peppers, season with salt and black pepper and cook, in a single layer and undisturbed, until lightly blistered on one side, about 2 minutes. Toss the peppers and cook, undisturbed, until blistered all over and just tender, 1 to 2 minutes more. Scrape the peppers into the bowl and leave them on top of the sausage.

    4

    Return the skillet to medium-high heat and add 1 tablespoon olive oil. Add the okra to the skillet, season with salt and black pepper and cook, using tongs to arrange each piece cut side down as much as you can (this helps rid them of their slimy texture, but don’t sweat over it), until charred on one side, 3 to 4 minutes. Toss the okra in the skillet and continue cooking until lightly charred on the other side and just tender, 3 to 4 minutes more. Scrape the okra into the bowl and leave it on top of the peppers.

    5

    Return the skillet to medium heat and add the remaining 1 tablespoon olive oil. Add the corn, season with salt and black pepper, and sugar if using, and cook, stirring occasionally, until tender and lightly browned, 3 to 4 minutes. Scrape the corn into the bowl, add the vinegar-garlic mixture and toss everything together while warm.

    6

    Immediately spoon the salad over the tomatoes in an even layer. Sprinkle with flaky sea salt and more black pepper. Garnish with basil just before serving.

    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.

    • Hook 'Em 4
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    • Fuck Around and Find Out 1
  5. While not as hot as some of the hottest, I just really like the flavor of the yellow scotch bonnet hot sauces.
    The little bottle is one of several I re-ordered from some small vendor on Pike Street market in Seattle.   I go through them like crazy, but for some reason, they don’t have a larger bottle, so I buy several of the small ones at a time. 
    IMG_3057.thumb.jpeg.b065967d6c2d94f8f1ce69d1814390d2.jpeg
    I splash them on all burgers and chicken sandwiches - and on most egg dishes I have for breakfast. 
     

    Always have a bottle of scotch bonnet hot sauce in the fridge. Goes great on scrambled eggs.
    • Hook 'Em 2
  6. 1 hour ago, pearlandhorn said:

    I need to take my submariner in for servicing and cleaning in Houston. Anybody got any recommendations? I purchased from Valobra’s in Houston about 10 years ago but not sure if the guy who services them is still there.

    At least for my wife's watch, Valobra sent it out elsewhere for servicing.  I don't know where it was sent (more precisely, I don't know where it currently is since we haven't picked it up yet).

    • Hook 'Em 1

  7. That right there is the best dish in New Orleans. I use their recipe from the cookbook. Though I’ll never get using whole shrimp; it’s a fucking pain to eat having to peel them with all that sauce on them. I peel them and put the shells in the pan for the sauce then strain the sauce.

    Unexpectedly there’s a new contender for worst post on the thread.
    • Hook 'Em 1
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    • Haha 2
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