Jump to content

UncleBuck

Burnt Ends
  • Posts

    4561
  • Joined

  • Last visited

  • Days Won

    1

Posts posted by UncleBuck

  1. 2 hours ago, Gene Parmesan said:

    Beef stew, or whatever you would call chili with beans, tastes great.  

    I call chili with beans in it Chili With Beans. Chili is a type of stew. Chili with beans in it, also a type of stew.

     

    As for the task at hand, my step-grandmother would make both a pot of chili AND a pot of beans at family get togethers sometimes. Provide a slotted spoon and they can throw their beans in the chili if they want.

    As for the heat issue, maybe mash up or blend up some chilies, fresh or cooked, and have a good sized bowl of it on the side for people to thrown a spoonful in their chili/chili with the beans if they want to spice it up a bit. Maybe roast some serranos and get those chopped up/blended up on the side. One of my favs is a bunch of chile pequins mashed up in the molcajete with just a bit of liquid to spread it out and help lube things up for better mashing (maybe just a bit of water, or a bit of tomato juice). You throw that in a stew or soup (chili in this case) and man, it'd be good for a quick heat. Obviously a lot of work, both making it and just finding that many pequins.

    OR maybe just a bottle of Louisiana hot sauce or other type of pepper sauce to pass around/on the counter. 

    • Hook 'Em 1
  2. 9 minutes ago, NoName said:

    Just to be clear...the food is absolutely good. We don't need you to say it for it to be true. Honestly you saying it's not good  probably means they go up to another star next time

     

    Hell, BFGoodrich might even give 'em a star or two next go around..

    • Haha 1
  3. On 10/11/2024 at 6:08 PM, Texzilla58 said:

    Usually a heaping tbsp per pound.  I like a heavy cumin edged.  

    Same. And whether for at home or for competition I'm adding half my cumin closer to the end of the cook than the beginning. 

    • Hook 'Em 1
  4. 22 minutes ago, jimmyjazz said:

    Update:  it is significantly hotter today.  Not quite where I'd like it, but I think had I even doubled the chile de arbol it would too hot 24 hours later.  I don't understand why chili gets hotter with time, but it does.

    Maybe the thing I'll do next time is just add another chipotle pepper.

    There's something about re-heating it that causes those small bits that didn't break down in the original cook to break down the second time and release more goodies. 

  5. On 9/24/2024 at 10:34 AM, huge said:

    I have a cookoff on Saturday.  I have a shitload of ground oryx so that will be the gravy base.  Considering the oven brown option that Jerry did.  Likely 10#

    Gonna find chunks of something else.  Fallback position will be chuck roast.

    Slurry, need to figure out numbers.  Will taste water for bitterness.

    Going higher on veg this time (no beans) just to differentiate.  Would HEB hot pico do well or would the cilantro and lime be out of place?

    Any cilantro and lime type stuff I'd add separately in very small amounts. Not a lot of coming back from those.

    • Hook 'Em 3
  6. 2 hours ago, jimmyjazz said:

    I can't remember if I've asked this before -- I saw a food channel feature on Pinkerton's and he claimed to smoke over mesquite.  Texas Monthly says he starts on mesquite and finishes on post oak.

    Either way, does this somewhat dispel the claims that mesquite shouldn't be used to smoke low and slow?

    I learned how to bbq out on a ranch that had post oak, live oak and mesquite on it. We cut and stacked up plenty but never really kept it separated. We'd bbq with whatever we grabbed. You could tell when you were going heavy with mesquite, but we cooked at a little higher temps regardless of wood, so it was never bad. 

    Would I smoke a brisket low and slow with mesquite exclusively? I probably wouldn't, but I'd mix it in no problem.

    High heat? I'll use mesquite all damn day (not necessarily on brisket, but other high heat items).

  7. On 5/26/2024 at 7:39 PM, billfromlaketravis said:

    Patiently waiting for the government to come down on them for deceptive advertising. 

    I'm cool with local zoning ordinances that do not allow Arby's to build new locations. 

    They can keep slinging their freezer burned meat from where they're already at -as it's on you at this point if you haven't figured them out-, but they don't get to take any additional real estate off the market. 

  8. 7 minutes ago, DalTxHornFan said:

    Great place.  It is the old train terminal in Hillsboro.  Old school CFS with two sides. It is west of I-35 before you get to the courthouse.

    Most importantly: can one of those sides be fried okra?

    • Hook 'Em 5
    • Drool 2
  9. 6 minutes ago, hobbes2702 said:

    Buddy of mine told me he blended the rehydrated with the water he rehydrated them in. 

    In chili recipes and in other applications I've seen this done. Only negative I can think of is an added bitterness at the end of the cook, but I'm not sure if it would be enough to really register. 

  10. 2 hours ago, hobbes2702 said:

    Some but not all. Depends on what kinda heat we want. 

    Thanks. Thinking about changing my comp recipe from straight powder to a slurry of re-hydrated chiles, or at least a combination of the two, and am looking for a starting point. 

  11. 3 minutes ago, hobbes2702 said:

    Tell it.

    Wish I could, Dziuk's is the only one I've tried. Forget the other ones. May have been in Hondo and/or D'Hanis. Not sure if Hondo included Primos or not, but I did like their chile pequin dry sausage the one time I stopped in. 

    • Hook 'Em 1
  12. On 8/27/2024 at 3:29 PM, crash_davis said:

    I'm not a knife connoisseur. I don't collect or anything. I have a buck pocket knife that was my dad's that I keep for sentimental value, and that's about it.

    I saw this posted in Slickdeals and then people started raving about the value of this knife. Seen a few reviews on Youtube. My take away is that it's a solid $30 knife that you can buy for $10. Thoughts?

    https://www.walmart.com/ip/Ozark-Trail-7-5-inch-Slide-Lock-Folder-Folding-Knife-with-Ball-Bearing-3-3-inch-D2-Blade-Belt-Clip/5420562258?classType=REGULAR&from=/search

    I've just noticed this knife getting a lot of hype recently. Looks like they're offering a very VERY cheap alternative to the Benchmade Bugout. I've been wanting a bugout, or the mini, but I can't bring myself to go that much on a pocket knife....yet

  13. On 9/7/2024 at 4:24 PM, hobbes2702 said:

    Not quite SA, but drove out to Garner today.

    Stopped at Dziuks on the way back. First time for me getting the Parisa. If you haven’t tried it before you gotta get out there. 

    IMG_9348.thumb.jpeg.2d0d89a88d1ddaa52c320fed4b2019c2.jpeg

    Tried the parisa and Dziuk's last year before seeing Charlie Robison in Bandera. It was an eye opening experience, and tbh I'm still not sure how much I really do or do not like it, but I've been craving it. I actually made my own batch a couple of weeks after trying it, and it was just "okay."

  14. 16 hours ago, jimmyjazz said:

    Chicken wings cost 1.8X breasts, 2.3X thighs, and 2.8X drumsticks.  Explain that to me.

    Drumsticks will get up there once everyone catches on to butterflying them before grilling. 

  15. 11 hours ago, Funk Doctor Spock said:

    I swear, it seems like no matter what game is on, someone in the crowd is doing it when the camera pans to them with their group of friends. It's like the "cool thing" to do now. 

    It makes zero sense when I saw some rando fan of a team I don't think we've ever played doing it into the camera. 

    Exactly. It means nothing now (except for that Texas means a lot more than some of these pendejos would like to admit).

    • Hook 'Em 2
    • Like 1
×
×
  • Create New...