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Spoosner

Certifiably Surly
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Everything posted by Spoosner

  1. Looking for the specifics on the Boulevardie deal brought me to this, which I figure is worth sharing for a few more oyster hh options: https://www.dallasobserver.com/restaurants/craving-oysters-try-these-seven-half-shell-happy-hours-in-dfw-8185812
  2. The best meal we had was at Le Lapin Saute. We were there during winter so a very different (and cold) experience.
  3. Picked up 3 racks of baby backs from Costco yesterday. Planning to smoke them this weekend, and I must admit that I'm pretty much a n00b. I've watched the Franklin videos and some others. Seems easy enough, but I have some pretty basic questions. 1. When do you place/fill the water pan? I plan to start the fire, place the heat deflector, place and fill the water pan, place the grills, and then close and work on getting to correct temp. Any issues with that plan? 2. Is it important to keep the racks full size, or can I cut in half in order to fit them easier? I don't think this will be an issue after the small amount of trimming discussed in the Franklin video, but just in case. 3. Franklin does his spare ribs at 275, which seems higher than the 225 - 250 consensus. He also seems to do more of a 2-2 and doesn't put them back on "naked" after being in foil. Guess this isn't much of a question. My plan is to do the 3-2-1. 4. Nobody seems to care about the temperature of the ribs themselves as far as knowing when they're done. Just make sure they're progressing and feel nice when you think they're done? Any other first time pointers welcomed. I do plan to protect the ends with foil as suggested by solamonte73.
  4. Sadly had a last minute work trip come up. Anybody want a Purapecha reservation for 2 at 6 pm tomorrow, 7/12? I plan To call at 2 today to cancel if I don’t have a taker.
  5. I gave this to myself for Father's Day. Quality seems quite good, the wheels are real nice to have on the stand, and the orange is pretty much perfectly burnt (which was a pleasant surprise as I was expecting closer to Tennessee orange). I smoked some chicken wings on it for my first cook. Had to play with the vents a little, but I eventually got it to 225 and it stayed there for the 2 hours the chicken wings needed with zero attention. I had the lid open for a good bit while I got all the wings off and the temp climbed up to 400 or so. Nice lesson for future/longer cooks not to open unless needed and keep it short. Wings turned out super juicy and great. Grilled some burgers on it yesterday. Used same charcoal from the first cook with only a very small amount of new. I think I left the igniter in longer than it needed to be as the coals were all going real hot, but obviously that was no issue for cooking burgers. My only concern was getting it hot so soon (around 500 when I closed the lid while cooking), but I didn't notice any issue this morning with gaskets or anything. I really like the igniter port, and cleaning out the ash today was super easy with the tray that pulls out. That's the same tray that you'd remove and replace with the gas grill insert. I might buy the gas insert in the future, but the coals are so easy and fast that I think I'll enjoy using just those for a good while. Feel free to PM if you have any specific questions.
  6. Worth every penny, especially for the TSA as others have said. DUI when I was 19. Applied and approved for Global Entry and when I was 31. Obviously I disclosed it in my application, so perhaps thunderlounge was just saying to be honest and not omit anything. That was my last and only real offense, so I don't know where they draw the line. The first time I used it they pulled me aside (which I was told might happen), but after a quick conversation I went through and I've never had any sort of issue since. It is true that if you have a checked bag you might end up having to wait for that anyway, but that's not an issue if just carrying on and I'd rather walk around the baggage area than wait in line with the normals any day of the week. In some airports there are separate customs lines for GE as well. Lastly, you do not have to enter your known traveler # every time, and the only time you use the card is if you're driving back into the country. Global Entry is attached to your passport electronically. Go to kiosk and scan passport. You DO have to enter your known traveler # with each airline for TSA precheck. Assuming you have a login/profile with the airline (which you should), you can either proactively go in and add it to your profile or add it whenever you book your next flight. After that it's automatically attached to all your reservations. I did it almost 4 years ago (think I have to renew soon), so I don't remember how long the processing took.
  7. Thanks. Belmond is probably top of the list. Decent rate with Sapphire points. It seems like there are only a couple hotels in that area (Belmond and Hacienda de las Flores). Is that the part of town you definitely want to be in?
  8. Just booked for 6/29 - 7/3 with the wife. I know nothing about it. Lodging, food, and activity recs welcomed and appreciated.
  9. I'm at a Big 4 firm one step away from Partner. Hoping to make it in the next 3-5 years. At my firm, optional retirement for Partners is at 55, mandatory at 60. My understanding is the only reason to stay till 60 is more money (i.e. annual bonus). The retirement money is referred to as a pension. I don't know what would happen to pensions if there was a crazy collapse of the the firm (i.e. Enron/Arthur Anderson), but I really can't fathom that happening. You won't see me at the office after my 55th birthday. Golf, travel, going to football/baseball games with my son (who will have just turned 21), pick up some additional hobbies, etc. Hell, I could follow the Astros around the country for 9 months of the year and be happy as a clam. 55 sounds nice and early, until I remind myself that's 21 years away.
  10. Link to the complete bracket: https://www.ncaa.com/interactive-bracket/baseball/d1
  11. Really hope our guys show up against Sabathia. Obviously never fun to see our guys struggle at the plate, but for some reason it irks me more when it's against Sabathia (i.e. Game 3 of ALCS).
  12. Thanks for the look. We're out of town or else I'd take it. Luckily we're booked for July 12th.
  13. Seemed like Kemp did not get a good jump on that.
  14. CC watching those 2 pitches is infuriating. Should've had some runs for JV in the first.
  15. Tacodeli is awesome, aside from their closing at 3 and breakfast hours during the week.
  16. It's posts like these that make me loathe living in Dallas.
  17. I plan to mute and put the radio broadcast on when we play Boston.
  18. Good win. Can't say I felt the same about the ESPN game calling.
  19. Taco Joint and Tacos Y Mas are probably my top 2. Any not-so obvious favorites?
  20. Home Depot has this sale going today: Vision Kamado Professional Ceramic Charcoal Grill in Orange with Grill Cover for $599. I'm in the market and this seems like a good price. Is this the same one that some people are saying broke right away for them? Reviews are pretty solid.
  21. Spoosner

    Dallas | BBQ

    Odd. It shows up for me. Link to pic: https://i.imgur.com/o1wiRnf.jpg
  22. Spoosner

    Dallas | BBQ

    Finally made it to Pecan Lodge on Thursday last week, and it did not disappoint. There were 4 of us so I got the trough plus an extra 1/2 lb of brisket and pork ribs (unnecessary but wanted to be sure to have enough and bbq leftovers are awesome). It was right at Noon on a beautiful Thursday, so the line was obviously out the door. Why would anyone ever wait in that line? If you have 3-4 ppl get the trough. If you're solo or there's 2 of you, wait for a seat at the bar (which were available and turning over quickly). I'm sure there are reasons ppl stand in line, but you won't ever find me in it. I thought everything was great except for the sausage, which was pretty average. Notice the extra 1/2 lb of brisket was so far from dry as fuck that it had it's own pool of juicy goodness.
  23. From Toulouse Petit website: We only accept reservations for our dinner service, which begins at 5pm. Our breakfast service, lunch service and happy hour are walk in only.
  24. Definitely will do. Awesome that they have the menu Mon - Fri as well.
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