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Masshole Horn

Burnt Ends
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Everything posted by Masshole Horn

  1. I think the 208 was best; it was also the thickest one. Next time I’ll drop the deflector in around 190 and pull around 205. The 208 was just barely overdone on the bottom. I got a boneless butt and sliced it myself.
  2. Pork Steaks Did them with no deflector plate, just over a bed of coals. Ran from 260-280, mopped with a modified version of Snow’s mop and pulled them from 190 to 208 to see what was best. They were very good. Next time I’ll get bone in and have the butcher cut them to ~3” thick.
  3. John Mueller's squash side dish- I think we're safe from being stabbed, so if you have a good version of this, please share!!
  4. Beef Cheeks turned out awesome. My grill settles in around 260, pulled at 204.
  5. Killed my first 2 tomato hornworms today. Snip snap!
  6. Spicy Bite: I really don't remember... I had breakfast there once so if they have machacado, I probably got that. Again, people love that place, I would eat there again, but I wouldn't go out of my way to go there. In the HEB parking lot there's another tex-mex, I think it's a local chain, it's passable, but has a full bar. Pho Thaisson in that same lot. I used to frequent the Wm. Cannon (??) location, it's solid for pho and banh mi.
  7. Spent 2022-2023 in Kyle before moving to my current place. Taco trucks, a bunch of legit ones on Beebe road east of 35. Hays Co. BBQ in San Marcos was Top 50 in TM last go round... moving to smaller/new location sometime soon. Garcia's on Lehman for no frills tex-mex... great charro beans. Mudbugs in Buda was good. Spicy Bite on Hays trail was always highly recommended. It wasn't bad, but never lived up to the hype people gave it. Hays City Store... great venue to chill and have a drink... food was consistent and good, but I can't think of a specific dish that is must-have.
  8. Under investigation by US Dept of Labor. Is that bad? That seems bad. https://www.kxan.com/news/local/austin/valentinas-tex-mex-bbq-under-investigation-by-us-department-of-labor/?lv=true
  9. Potato camera failed, but have been seeing painted buntings at the feeder. /CSB
  10. I use Mullvad. I like that it's super easy and I can easily split tunnel to make plex easier. I am technical enough to google command line stuff for linux, was using a rasp pi for a while, but I can't troubleshoot issues. Would you suggest I stick with Mullvad or give this a shot?
  11. I'm going to see him at Whitewater with REK (HE"S STILL PLAYING SHOWS!!!111!!!) in May. I saw Willie in 22 and 23. I'll keep seeing him, but not because I expect a phenomenal live show.
  12. From my understanding, Gilbert is no Old Freak Nasty.
  13. He went to the Oklahoma Freakshow if I recall correctly.
  14. Hot Damn! Scored 2 tickets to Charley Crockett's Album release at Floore's April 30! Indoor show.
  15. Been wanting to smoke a brisket since I got back to Texas, but only had an Akorn jr. Recently got a full sized Akorn, basically new, on Craigslist for $100. So decided on doing some ribs first. They were good. Pork: Beef: Brisket will follow one of these days.
  16. Lots of volunteer onions. First year at the new house. Think the previous owners had pretty much not planted for a few years.
  17. Beets are good. Lots of greens still, roots should be ready in a few more weeks. Baby Bok Choy has been phenomenal. Ready very quickly 5 weeks. Planted some more. Hopefully they make it. Jalapenos in ground. Lettuce and Spinach still producing. Regular bok choy bolting like crazy. Some chard doing ok. Juliet and San Marzano tomatoes already flowering. Cucumbers and more tomatoes in fabric pots all growing nicely Peas are climbing. What should I plant in the space the beets/baby bok choy are now once those are harvested? Anyone in the hill country/Centex area grow blackberries? What was your method?
  18. Needs more sugar
  19. Super Beef 3-way 30 hour sous vide eye of round, seared and thinly sliced, Boars Head white American, James River BBQ sauce, and Duke’s on a grilled HEB bakery onion roll. Tasted way better than the potato quality picture.
  20. I'm living close to Reimer's now, but have never had much luck there for white bass. Can they even make it up that far with the current water levels?
  21. Like dcbc mentioned upthread, I'm on year 2 of carbon steel pans in place of non-stick. They'll never be as slick as a new teflon pan, but I can use metal utensils, throw them in the oven, and cleaning them is a breeze. They're hunks of steel and will last forever.
  22. Learn a clouser, wooly bugger, and dahlberg diver. Practice a lot. Ugly flies catch fish. As a pretty experienced warmwater flytyer, I still learn a lot from Gunnar Brammer and Kelly Galloup on YouTube.
  23. @oSuJeff97 Necro-bump... any updates on how your slicer is performing?
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