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crainiac

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Posts posted by crainiac

  1. Cracked open some bottles with bil last night. Smokewagon u/u, michters 10, michters sour toasted, cream of Kentucky, plain ol’ Blantons, pappy 15. First time trying smoke wagon - not sure if I got an off bottle, but it tasted almost like Marsala or Sherry to me.. super sweet, tons of dried fruit (prune, fig), just really weird.


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  2. Bought this klose 30” for $225 about 6 weeks ago.
    b8613e27d699f11ba0243fb146862594.jpg

    Took awhile to get to it with all the rain, but got the rust off, painted the shelves, and went boiled linseed oil on the firebox and cook chamber. H-town, you got a good source for post oak?

    c49fbf48a6139c95b3205e24971441ab.jpg


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  3. All that said, you can grab a bagel at a random deli on the subway in New York City and it’s better than anything we have done here. 


    Unless shit has changed (a lot) in the last 10 years, I’m unable to disagree with this more. Egg on a roll, sure, but the typical deli bagel is just as mass-produced and shitty in NYC as it is in most major cities.


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  4. 5587ba76a2af845938cdf59e4123ee48.jpg
    While I get the love of lard and the performance of crisco, I think butter is best for flavor. These were made with a weird mix of dairy (milk, buttermilk, creme fraiche, sour cream) as I only had a little buttermilk on hand. I think I could’ve gotten 30%+ more butter in there, but they served their purpose.


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  5. Most of the no-bake mac recipes are going to call for a bechamel type sauce heavy on the cheese.  That means that leftovers are going to separate.  It's still pretty good, but doesn't look that great and kids may rebel.  Even some of the bake recipes will.
    I didn't like dressing as a kid.  My mom made mac n cheese as her mother did, with vermicelli, as a substitute.  Everyone always got some, so it proved to be pretty popular.

    I’ve never had it separate even after a couple of days in the fridge. It never lasts more than two.


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  6. I tasted the cream of Kentucky for the second time tonight, I’m still not really loving it. To my palate, the most noticeable thing about it is that it seems “thin” flavor-wise. There’s wood and butterscotch and caramel but it all seems a little weak to me. I tasted it next to michters 10 tonight (because I really like michters) and the depth of flavor in the michters is much more we’ll-rounded. I just bought a smoke wagon uncut/unfiltered this weekend and a heaven hill bib tonight, which one to start with?


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  7. Didn’t realize the Astros were the first sports team in history to have to deal with injuries and players leaving. 
     
    They fucking sucked this year. Even I didn’t realize how reliant they were on cheating until this season. They’ll likely never sniff the ALCS again. It was the last year of their window and they choked it away. 

    Seems like fucking sucked would be reserved for the team that went to last year’s ALCS, added the best pitcher in the league, back-doored into the playoffs, then didn’t get to the ALCS again, but that sounds crazy, right? Know your place t-shirt.

    p.s. you using the phrase “even I didn’t realize” is hilarious, thanks for the lulz.


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  8. Smokey Cheeks: 2x OG tacos and cup corn. Nice smoke flavor on the tacos, couldn't really taste the blueberry ghost pepper sauce. Adding it to the takeout lunch list.

    cf51cabbbd8be09f48db3cfd99aafd33.jpg

    I had an OG and a plain Barbacoa with onions/cilantro. The smoke is nice, but to me the meat is on the dry side considering it’s cheek.


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  9. Best pig in a blanket in town.

    That’s a very low bar, and I’ve yet to get one from there that I thought was decent. But your proclamation is factually correct.


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  10. So I have a question that doesn't really fit in this thread, but kind of fits in this thread. Sometimes I enjoy a pour of Bailey's mixed with whiskey. Why does it curdle with bourbon, but doesn't with Irish whiskey? Is one more acidic I guess? I've tried multiple different bourbons and it's always the same.

    Because you touch yourself.


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  11. Anyone tried the recent Michters 10 release?
    i’ve got one available for 126+, but the last couple of bottles were just ok, compared to 2-3ish years ago.
    and, FFMinnick
     

    Yeah, the toasted barrel I hit maybe 3-4 years ago was finominal. Got one this year that’s fine but nothing special. That said, I cracked open a michters 10 a few weeks ago and am enjoying the hell out of it. If you open it and don’t like it, I’d take the rest.


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  12. Sounds awesome.  One tip on fireworks at the Mall:  daughter lived in DC 3+ years, and watched the fireworks every year.  Did it at the Mall one year, and said it was a clusterf***.  She said best view/place is to watch from the Marine Corp Memorial in Arlington (which was actually close to where she lived).  

    We did the 4th at West Point one year. Cooler weather, on the Hudson. For my taste, far superior to the gaggles in DC.


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  13. Underwhelmed, hardly any chicken was probably 90% tortilla 413fa86a804de62da4b448ae5037cc2a.jpg

    Pretty amazing that H-E-B does something as extraordinarily good as to extend this lifeline to Chris Sheperd and this is what he puts out (as well as chicken tenders/Mac n cheese and a “bacon-sausage-tater tot casserole). If it’s like what they’re doing with bakeries (slow dough and bread man in h-town) they’re selling it at their cost. This shit just seems a little tone-deaf for the current situation. Props to what he does for charity with southern smoke, but c’mon.

     

     

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  14. Breaking out first bottle from the overpriced bottles I bought. Plus Blanton swag from the wife.
     
    Happy New Years, fellas
     
    c244a7e8ee31cb15e9a544d670a2c68a.jpg
     
     
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    Gonna have to get some shoes to match that purse.


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