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UncleBuck

Burnt Ends
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Everything posted by UncleBuck

  1. Pretty much how I am, but always, to each their own. The sauce is for the sausage, maybe even mix a little with the potato salad and beans.... until the foldy/sammie, then I put some sauce on that. Cuts into the bread, plus let's not all pretend that a lot of us didn't grow up eating chopped BBQ sandos with sauce on it, so it's there in the DNA somewhere.
  2. My fav had always been how purist'y the folks at Kreuz used to be, especially on the travel food shows. "And we ain't'a serve no sauce by god because bbq don't need'n any sauce!!!! *next scene* "And this is our traditional pepper sauce..." Remember when we finally went I mentioned to The Wife that "be prepared, they don't have sauce." Sure enough, they had sauce by then, lol.
  3. Agree.... .....so uh, anyone ever spread down a layer of potato salad on the bread first, or am I just too crazy & fat? If the potato salad isn't too consistently big chunky, I'll throw down a layer, then piece of brisket, pickle, onion and sauce. I've never been into the pickled jalapeno + bbq sammy thing, but I'll consider trying that.
  4. I've used the franklin sauce once, mixed with some other sauce to thrown on pork belly burnt ends for the sauna portion of the cook.
  5. My dad was from North Dakota, and they call those "pigs in the blanket" there. Germans from Russia country, that area. A lot of Mexican families in South Texas eat something like that, and almost like it, and different things close to it, but normally with tortillas instead of fritos... but TBH it sounds like it'd be bad ass with fritos. I do a picadillo-ish thing, but it's a light chili base, with potatoes and corn. Crackers or fritos hit with it.
  6. Go around these recipes and you can come up with something to start with when only using powders. Think these are all 2lb meat recipes. https://www.casichili.net/recipes.html I tried out a few of these, then tweaked some things to come up with my recipe, which is for 3lb chili grind.
  7. Had about an hour window to get some casts in Saturday morning. Caught this guy. He’d have gone keeper, but instead I hope he’s out making some big mamas happy here in another month or so.
  8. Back when I used them a couple of times I'd dice them as they were and saute them with onions, right at the start.
  9. I've used a fresh poblano before, and honestly it wasn't a bad flavor at all. Wouldn't be my every day, but it's an interesting flavor for chili.
  10. Haven't been on here in a long time. My 8 y/o daughter found this Benchmade digging around the rocks in the Guadalupe this past summer. Looked like it may have been in the water for 3-6 months, maybe longer. Cleaned it up after we got home and it's in pretty good shape. Blade flies out.
  11. Not that I'm in the business, but my uncle is in his retirement, and outside of his own small ranch, he leases from someone about five miles down the road to run other cattle on. He says leasing is the way to do it. He also did a favor for a lady a few properties down who'll let him put some of his cattle on her place from time to time, which they'll just move over with horses, as the county road they're off of is a cattle-guarded one laner. I've always wanted have some cattle, all of my life, but it just seems like it'd be damn near impossible a lot of the time. If it's not one thing, it's always another.
  12. Oh wow. Headed back to chili w/o beans threads for a bit more civility.
  13. I poke holes in my peppers with a toothpick and float them during the first cook, then squeeze their juice into the chili during the rest period. At the comp I'll do that over a hand strainer. Don't do it when just cooking at home, and you can see one seed made its way into the chili. Reaffirms my decision to pack a hand strainer.
  14. That's a good idea, and I'd definitely do that at home, but with my comp recipe I wanna keep it just meat and sauce, don't want to chance a seed or two getting into the judging cup, and give the judges something to pick at. If they wanna pick at the absence of things, I'll take my chances with that lol.
  15. I actually emailed Verlon Thompson about a Guy lyric once, as I figured he'd be the best one to ask, and it was easy to find his email address. He answered back in like five minutes with an "I'm not sure," but gave as best of an explanation as he could.
  16. I don't believe it was a menu item, but it did exist from everything I've heard. If you ordered one, they knew what you were talking about.
  17. Did a pot yesterday with the competition recipe. 3lb recipe. Floated two jalapenos and one serrano. Squeezed juices into the pot before the rest period. Nice mild heat, but felt it needed some more and had to throw in a little serrano powder to get it up a bit. Hard to know how spicy the judges want it.
  18. Still need to try the reconstituted chiles recipe I've had written down for awhile, just never get around to it.
  19. I use just a little pap. Maybe a whole bottle of ketchup could do it? (just checked my recipe. 1 tbsp of pap total. 9 tbsp of three different chili powders. Recipe for 3lbs)
  20. BREAKING: Lots of powder, or lots of dry then re-hydrated chilies is how your chili gets red! (though I suspect this is a joke reply)
  21. I'm honest as can be, I wasn't even being rude. I was just honestly stating that I wouldn't do it either. Why come over here and put up with us grouchy fucks when you can avoid it?
  22. I think this is a good reply. I don't get in the business of telling people outside of Texas what to label their chili, I just think that when you're talking chili in Texas, it's different. It's our state dish ffs, it has to be defined a bit more strictly. But again, I won't tell anyone what to or not put into their chili. I honestly don't even hate on Cincy/Skyline chili, and tbh kinda respect that they at least label theirs to reflect that it's a different thing, kinda like we do ourselves with "Frito Pie." We don't call that chili, either.
  23. To my defense, he absolutely said he'd put (black) beans in his chili, but he wouldn't post it here: I’ll continue to serve a dish made with meat, peppers, onions, tomato purée, chili powder, garlic, and black beans. I’ll top it with cilantro, cheese, and onions. Maybe I’ll add some weird ingredients in the spirit of experimentation. See if it tastes good. I’ll call it chili. My guests will recognize it as chili. It’ll probably be fucking delicious. If it’s not, at least I learned something. But I’m definitely never posting it in here ever again. Jesus Christ.
  24. I'm not even having the "what is chili" argument, I'm just saying the thread title says "without beans," so I wouldn't see why you would want put a picture of your chili with beans in here to begin with. That's all. I've said it many times on this thread that I won't turn my nose up to chili with beans in it, and I'm not going to tell anyone they're not supposed to put beans in theirs.
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