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UncleBuck

Burnt Ends
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Posts posted by UncleBuck

  1. 4 hours ago, Al_4_ISU said:

    I get a lot of really good ideas/pointers/useful tips from Meat Church.  Plus, it just seems like that guy is always having a blast smoking/grilling and drinking.

    I'm going to assume someone in here will ruin it with a diatribe about how he's a poseur, or a huge asshole off-camera.  As is the Surly way.

    Oh yah, the Meat Church stuff is great, and he's always doing some good shit.....

     

     

    .....Too bad he's a real asshole off camera. But if you like poseurs, that's cool. 

    • Haha 1
  2. 3 minutes ago, NoName said:

    wait.

    are we talking a taco with a slice of lean as the tortilla or a tortilla with lean brisket and 2 poppers inside the taco?

    Lol, no, brisket and jalapenos INSIDE of a tortilla. 

    • Like 1
    • Drool 1
  3. On 11/11/2023 at 3:14 PM, jimmyjazz said:

    Now I want cream cheese stuffed jalapenos, dammit.

    I made a brisket taco this weekend with nothing but a slice of lean brisket and two bacon wrapped cream cheese stuffed jalapenos. I'm not sure there's anything better than that. 

    • Like 1
  4. 4 minutes ago, Texzilla58 said:

    Pork tenderloin is really lean. Just a suggestion but use beef chuck and pork shoulder. Same cut and similar fat ratio.

    Came here to say this. It probably wasn't so much that the beef tendered before the tenderloin, but that the tenderloin tendered and then toughened up by the time the beef was tender. 

    • Hook 'Em 1
  5. 39 minutes ago, Texzilla58 said:


    Were the 9 ahead of you actual red chili or things like tuna fish soup or soybean cake vegan shit?

    If yours was 10th that looks fucking perfect and if the others were red as well I’d love to taste the top 10. Did you sample any of the others?

    I might have spotted the issue looking at your ingredients. I’m not getting the feels for mini pumpkins in my chili.

    Didn’t get to sample any others, again. Most people don’t do the “silly” chilis, though. Got 2nd last year with pretty much the same recipe. Just chalk it up to some good cookers.

    • Hook 'Em 1
  6. 10 hours ago, Anastasis said:

    Thought about hitting Haby's on the way out and bringing something home for the offspring, but them I was like "fuck dem kids."

    Didn't hit Dziuks, but here is some fare on the back of the tailgate from last time I drove out there with my old man.

    IMG-2973.jpg

     

     

     

    Extremely nice set up, converted from Dan's meat market that had been shuttered for a long time. Full bar outside. Everything was good, no complaints I will megaphone, but probably not their top shelf, full potential output that time of day. I hope that they do well. I've never been to 2Ms so cannot compare. I would not call this mexi-que. I did ask them if they were going to do an Alsatian sausage and they said they were working on a recipe. Looks like they got a lot sunk into this place. I was there around 6PM, they had everything on the menu available, and there were maybe 5 families that cycled through while I was there. I really really hope that this place succeeds because it is very convenient to where I hunt and far surpasses the other options in close proximity. Unless we are talking nachos at Coras which is basically heaven.   

     

    IMG-1607.jpgIMG-1605.jpg

     

    Can't wait to get back out that way to try the parisa again, and Blu Lacy while we're there.

  7. 2 minutes ago, crash_davis said:

    Problem with Boggy is that it's such a small area to fish. They are there, or they are not. You are kinda screwed if they are not.

    You're not wrong, but also part of the beauty, is you can pack up and are out of there fast, but then you'd have that long paddle out to everett/mailboat, if that's your plan . Good thing about that is you can head into some adjacent protected areas from Everett where they could be.  

    • Hook 'Em 1
  8. 3 minutes ago, crash_davis said:

    I forgot to mention I'll be in my yak. Thinking about heading into Barroom and hitting this spot. I know it holds schools of reds but just a little worried about that paddle in the 15 mph SE wind tomorrow.

    https://maps.app.goo.gl/NBreaf3XTU61Eepv8

     

    I'm thinking since it's a weekday, the boat and fishing traffic will be light so the reds in Lagoon and Shoalwater won't be so skittish. I just don't know man.

     

    Bet you can find a few schools in boggy. 

  9. 9 minutes ago, jimmyjazz said:

    If I'm adding sugar to a savory dish, it's almost always to counteract excessive bitterness from tomatoes.  So, if your chili has tomatoes -- not strictly traditional for a Texa Red but pretty common -- then brown sugar might help out, particularly if the tomatoes are from a can.

    My comp has 12oz tomato sauce for 3lbs of meat, but it gets drowned out quick. I just know that first spoonful always hits my chest like a train. After that it's smooth sailing.

  10. 1 minute ago, LonghornBreeder said:

    I like a little sweetness in my chili too but I add finely grated carrot when I'm sweating my onions.

    Carrot also seems to be the normal way to go with spaghetti sauces also. 

  11. 16 minutes ago, Jerry Callo said:

    I haven't.  The only reason I would entertain adding brown sugar would be if the close to finished chili turned out way too bitter.

    Could see that being a good use. Also if you wanna calm down the heat just a bit, maybe. 

  12. 10 minutes ago, Patricio Swayze said:


    I also think that an EDC blade (especially since I work in an office) should be 2.5-3.25”. I also don’t like when a knife looks like it was designed to be sold in a gas station.

    x2 on these points. My handle doesn't need to look like a dragon

    • Hook 'Em 1
    • Like 1
  13. 11 hours ago, tomahawk dunk said:

    What EDC knives do y'all like at $100 or less? Thanks

    A couple that I've heard really good things about in the $50 range that I'm considering:

    -Petrified Fish Mini Beluga 

    -Kizer Amicus (I like the Jade G10 handles). 

     

    • Hook 'Em 1
  14. Any of you guys ever throw a small amount of brown sugar in your recipe? Seems at least two of the last four terlingua winners have done it, toward the end. Obviously comp chili out in terlingua's gunna be more powder based etc.. than what a lot of you guys are doing with the dry chilies etc..., but I'm sure it'd apply across the spectrum of serious chili flavor for the most part.

    I know we use a bit of regular sugar to cut into homemade spaghetti sauce etc.., just never thought about brown sugar in chili. 

  15. 1 hour ago, Patricio Swayze said:

    With the quality coming out of China, it’s getting harder to justify those prices. I know it’s likely a USA made knife, but that is t a sticking point for me.

    Beginning to wonder about this, with all of the research I'm doing on knives these days because of this stupid thread. Seems even a USA company could build a quality knife and undercut some of these prices. 

    Maybe a little bit of "over-quality" plus "made in USA?"

  16. Ugh that is the worse. My wife asked me to cook chili for her work's competition so that she could win and I laughed. These things aren't meant for real chili.

    Anyway, real deal cookoff this weekend. I keep saying I gotta get first after the 2nd finish last year, and I want it, but I'll take a call. But no really I need first.  

    • Hook 'Em 1
  17. 14 hours ago, irishtexan said:

    Have you tried cooking the brisket in the oven in a metal turkey pan with the liquid smoke? Because if not, that's your problem right there. 

    My favorite part is when you baste the top in ketchup. A little trick the loafed meat crowd stole from us Texas guys. 

    • Haha 1
  18. 6 minutes ago, troph said:

    People waste. No one admits it. Fish die a second death in many freezers. A fish fry sounds awesome. 

    That's why I stopped keeping fish for most people. "Ever eat that fish?" "Naw it's still in the freezer."  BUT I do understand wanting to do the neighborly thing, especially for people who really like fish but can't get down to catch any. Maybe we can all find a balance.

    • Hook 'Em 1
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