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TPCJ007

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Everything posted by TPCJ007

  1. Great pics Judge! That was a great trip.
  2. Are those crispy taco shells? Bold move.
  3. Old location of Capitol Oyster Bar back in the 70's and 80's.
  4. Hey @deej that was a good find, and I remember that lifestyle around Austin in the 70's and 80's. The film mentioned that David was an actor in Austin and he looks like the liquor store clerk in Dazed and confused. In my years at McCallum in the late 70's some of our lunch place rotations would include Knight a Burger, Stallion, 2J's, Dart Bowl, Ol' Hickory BBQ, Holiday House, Top Notch, Pancho's, and of course the Taco Bell and Long john Silvers on Burnet Rd. were very popular. In the early 80's the popular drinking hangouts were the Side Pocket, 183 Cue Club, Silver Dollar and the Lumber yard. Sixth Street was just beginning to become popular.
  5. So what type of pellets are y'all using? I grabbed a bag of B&B post oak from academy and my ribs turned out pretty good. Anyone tried the competition blend?
  6. I bought a Pit Boss 700 grill last weekend, did some pig ribs and was very pleased with the amount of smoke. They say these things get more smoke with lower temperatures so I cooked at 225F.
  7. I picked up the Pit Boss Classic 700 this afternoon. I feel a little ashamed because I've been rolling with a offset stick burner for over 20 years, but I guess I've gotten a little lazy and also willing to see what this new technology can do. I did the first burn in tonight and will do some pig ribs tomorrow. Got post oak pellets and plan to run at 225 or 250.
  8. What temps do y'all smoke at with a pellet? From what I've read you get less smoke with a higher cooking temp. If you are cooking beef ribs at 300 you wouldn't get as much smoke as if you cooked them at 225. Also, the Pit Boss has a setting for "smoke" but it's only 180, that might be good for an hour or so but at some point you've got to crank it up to 225 or 250.
  9. I was in Galveston on Sunday and can confirm it was a shit show.
  10. Any updates on good places to eat around Galveston? I'm headed down soon and the places I've enjoyed in previous years were Bennos, Cajun Greek, Black Pearl and Shrimp and Stuff. And if it's dog friendly that would be a plus. I think there are a couple of guys on this board that live in the area.
  11. Jeff from Hawaii could do his own show. I'd watch.
  12. Frito pie sausage? That's crazy. How is it?
  13. I've heard they put ketchup on tamales in South Texas.
  14. I own a duplex, live in one side and rent out the other. My tenant is great, usually pays rent a day or two early. But the problem is that she works for a restaurant supply store. She says they had layoffs and went from 20 people down to 6, and she survived. I asked her to let me know if her employment status changes because I would defiantly be willing to re-negotiate her rent to keep her as a tenant.
  15. How much fuel does your rig hold? And what kind of mpg does it get?
  16. Cooper's uses direct heat with mesquite, so is that why we don't see a smoke ring on the brisket?
  17. ^^ Thanks for the update. I drive through that construction everyday.
  18. Any update on Ward's return? I would like to hear his take on the Corona virus situation.
  19. This is from their facebook page: The Horn staff is excited to announce some lineup changes coming March 4th. “To be able to reconstitute our daily line up with our current talent, while adding Craig Way and a talent the caliber of Jeff Howe, is extremely exciting. These moves put us in a position to see tremendous growth into the new decade.” -Erin Hogan
  20. The Lamar and Rundberg HEB has the flaming bird.
  21. Don't forget about Handy Andy on Burnet Rd. Rylanders on 2222 and Balcones (Mopac wasn't built yet) And my go to was the Handcock Minimax.
  22. What kind of salary does a local talk show host or DJ pull in? 50-60K?
  23. Was wondering the same thing. Their website says Jeff Ward with Ed Clemens 3 to 7. I was on the home page looking at the "on air now" section.
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