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Texaskimo

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Posts posted by Texaskimo

  1. 22 hours ago, Sbbruin said:

    I challenge anyone to eat Tito’s Tacos in Culver City and say they aren’t the best tacos you’ve ever eaten.

     

    The video you posted about the taco place you are saying is life changing contained the proof that you are wrong. The main person in the video talking about how great the tacos are openly stated that the best thing about them was the cold shredded cheese. Not the freshly made deep fried tortilla that formed the taco shell, not the presumably well seasoned and tender beef... the cold shredded cheese.

  2. 11 hours ago, jimmyjazz said:

    I'm using Kingsford Original as per the recommendations, along with hickory chunks for smoke and flavor.

    I might try that gasket material.  It should be easy around the lid.  Getting the door to work with 1/8" (uncompressed) gasket could be tricky.

     

    EDIT:  so yesterday (my 2nd round, doing ribs) I pretty much filled the charcoal ring, added about 5 chunks of hickory, and then topped it off with about 20 ashed-up briquettes (minion method) along with another hickory chunk.  Does that sound about right?  There is still some water in the pan, although I have no idea how long the thing ran, because once I pulled the ribs I was paying way more attention to dinner than a smoker with no food on it.  I'll guess it went 8 hours without much problem.  All the charcoal and wood was consumed -- there is barely any ash left.

    I got a WSM 18.5" recently and did a smoke on it this weekend, just a basic pork butt. I filled the charcoal ring and put 4 or 5 chunks of pecan in there, I'd estimate it used about 2/3 of a bag of Kingsford. I lit another 25 briquettes in a chimney and spread them across the top of the unlit charcoal, assembled the smoker and filled the water bowl with hot tap water. By 7:30 PM the smoker was at 210 degrees and the meat was on.

    After that, the lowest temp I saw was 210 at 2:30 am (I had two of the vents fully closed, so I opened them up slightly) and other than that the thing ran between 220 and 235 with one spike up to 250, but I never saw a temp reading higher than 250. I never added any fuel, all I did was add a little more tap water (maybe a half gallon) when the water bowl was starting to look a little low. At 8:00 am, more than 12 hours after it got up to temperature it was still cranking along at 232 degrees.

    At 8:30 AM an absolute monsoon rain storm blow in and annihilated the smoker with super heavy rain and very high winds which killed the temperature so I moved the pork butt to the oven to finish (it was about 190 when the temperature started to drop). When the storm finally passed I disassembled the smoker and there were still some briquettes in there, along with a nice pool of water/ash soup right under the charcoal grate from the rain. So, I got 13 hours of low temperature cooking and the fuel was not all gone yet.

    • Like 1
  3. 11 hours ago, Steamboat1874 said:

    Love Wagyu everything but am I the only one that thinks that is a little too much fat?

    I know it adds incredible flavor but where is the beef?

    May belong in the unpopular opinions thread, but I'm with you. For me, there is a point at which the marbling is excessive and starts to detract. 

    • Like 2
    • Fuck You 1
  4. Sharpening knives. I recently got a set of whetstones and have so far sharpened 4 of my knives with it. They're sharper than they were before I tried sharpening them, but still very far from the results of people who know what they're doing.

  5. On 3/30/2019 at 1:58 PM, Nice Guy Eddie said:

    Agree they don’t have to be exclusive but imho sending humans to mars provides nothing but a sense of pride. I would be cheering it on as well but I don’t see the roi of sending humans.  At least not now.  

    And yes robots may struggle to open human doors on mars.  Lets hope they don’t run into any. 

    The technology that would need to be developed to sustain life on the moon/mars as well as the lessons learned in developing that technology would be tremendously valuable to our ability to sustain life here on earth.

  6. When your homeowner's insurance company, who you've only been with for 1 year, hits you with a 32% year over year increase forcing you to shop for new insurance again. Motherfuckers, I'd like to be able to go a couple of years before your incessant rate creep forces me to shop around again. What are you thinking?

  7. I love their cajun. Always order the fries well done. I'd usually go half cajun half lemon pepper. I haven't had wingstop in well over a year though, I moved and don't live close to one anymore but they used to be my go-to wing place.

  8. 1 hour ago, sushihorn said:

    Go back to the source material at Bleacher Report.  You'll find aggy at the bottom of that list of 10.  Oddly the aggy site completely failed to mention who was sitting directly above them since it would have been a buzz kill for their jizz jar filling session.

    hi-res-0d9df72a56183089bfc9b77aa8160b9a_

    Also in the very first sentence of the A&M section aggy was referred to as "that other Texas team."

    • Like 1
  9. 10 hours ago, Chet Steadman said:

    At the 4:08 mark there is a house which is, quite literally, on fire. 

    I don't know why you specifically pointed out 4:08, that's not even the first active fire in the video. Hell, at the 1:22 mark there's a house fire with fire fighters actively hosing it down.

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