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UncleBuck

Burnt Ends
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Everything posted by UncleBuck

  1. Well there's a blast from the past. Had forgotten all about Scott Metzger, formerly of Freetail. Looks like he's with Maui, now.
  2. Will be cooking in a comp Saturday. Showing low of 51 here. Sounds great.
  3. Did a 7 day cure once. Smoked with pecan. Heavy on the pepper as you did. Turned out awesome (if for no other reason than I made it and it tasted like bacon). Yours looks great. I might try again.
  4. That's a good tip about the bone. I'd normally buy a small cut of butt, package of carnitas cut or even a picnic roast. This got me digging around the youtubes yesterday, and though no doubt it'd come out better on the stove, it is cool to know a good crockpot recipe. Some of the people I saw doing similar in a crock pot would brown the chunks of meat coated in flour (even the larger chunks they'd later break down), then add to the pot and mix with the salsa. Seemed those were a bit thicker. Then some would add a little slurry of the Maseca, but normally if I'm thickening something up I do a corn starch slurry.
  5. following the shit out of this one! How much time, and do those bags work as advertised? Do anything to the flavor/texture?
  6. I don't doubt it'd work, but potato soup is more times than not a spur of the moment thing around here.
  7. Dammit that looks fantastic. I've been doing chicken and sausage gumo lately, but I buy a prepared roux or whatever. Used to do it all from scratch, I just never had the patience to get it dark enough. Maybe I should try again. for the chicken I smoke boneless chicken thighs. I love the extra smoke.
  8. Did potato soup yesterday as well. Cheesy, Bacony AF potato soup. Again, no picture, but I'll start taking pictures, I guess. Fry up 24oz pack of the HEB original bacon. (Actually fried up half stove-top, did the other half in the air fryer, because I didn't want to fry all of that bacon that many batches. About 8-9 minutes on 400 in our air fryer. Pieces were cut in half). Get it nice a crispy, put to the side. Sautee a whole chopped sweet onion. Put to the side. Peel and cut up into medium size to large pieces a 5lb bag of russets. Boil them in 48oz of chicken broth plus water to top by about half an inch. I throw a little S&P in there. Boil until fork tender. Stir in can of cream of celery, Stir in can of cream of chicken. This is where I season to taste, keeping in mind shit's about to get cheesy. I just do S&P and some Garlic powder Add half of a small block of velveeta/easy melt Add 8 to 16oz of shredded cheddar or colby jack or however much of whatever much you want. I lean to 16oz, but some don't like it too cheesy. Once it all melts check your consistency and all of that. If you're good you're good, if not add more cheese, ditch some liquid or whatever. Crumble up the bacon Add the onions and the bacon (reserve some bacon if you want fresh crispy bacon as a topping) I let it sit 5-10 minutes and then give it a good stir before serving.
  9. Most competitors do a 2lbs chili, but I like 3lbs in case I have to add more heat at the end. Having 3lbs gives me a little more room for error.
  10. I like getting those 3lb turkey breast roasts that are in the jet-netting. Brine 'em about 6 hours. Season 'em real nice and then throw 'em on my WSM, still inside of the netting. I usually have the temp around 250 when I thrown 'em on and let it rise up to about 290-300ish. Turn out great every time. Glad I saw this thread, need to go ahead and stark stocking up on them.
  11. Made one of our favorites last night (sorry didn't think to take a pic). Basically like a picadillo, but a little soupier. 1.5lb hamburger. Can of petite diced tomatoes. 8oz tomato sauce. 15oz can of beef broth. Diced up potatoes at about the same amount as the meat. Can of corn. Cook the meat. Lightly seasoned with s&p (sometimes I'll do fiesta fajita seasoning). A little chili powder and cumino at the end. A little minced garlic. Then add the diced tomatoes, sauce and broth. Season with s&p to taste. Bring to a boil. While I'm cooking the meat I peal the potatoes. Chop them up, rinse, then keep in covered in water. Once I get the mix to a boil I drain the potatoes, reserving the water, and add the potatoes. Add s&p to taste/eyeball for the potatoes. Add enough of the reserved water to cover the potatoes. Simmer 20ish minutes. Test the taste during this time and add seasoning if needed. Once the 20 minutes is up add the corn, stir it in, a little s&p to taste/eyeball for added corn. Turn off and let sit five minutes. I s&p most things to taste, and when adding the additions I'll do my s&p in those steps because it's easier to eyeball it. Just don't go overboard because you can always taste after it sits for 5 minutes and add a little more then if needed. I keep a couple of cheap salsas from HEB (Del Primo Verde and Roja) to add to my own bowl of stuff like this:
  12. Definitely cooks ground, which I did. It was almost as if it was overcooked. Like I said, I think I needed more fat. If anything, with the meat I had, a ratio of 2lb chuck and 1lb flat would have been better. I love smoke, but not too much of it in my chili. But I do like a touch. When I’ve done chili in half inch chunks of chuck, I’ve cold smoked the chuck a bit before browning. Also do that with stew. A pleasant hint of smoke.
  13. I tried a half brisket/chuck burger once and I was impressed. Wanted to see what flavor I could get with that ratio in a chili. The flavor was improved vs. solid chuck, I just needed a more fatty chuck, probably. So yah, might just stick with all chuck.
  14. Threw down on a pot this weekend trying to dial in a competition recipe, using some powders from Mild Bill's. 3lbs beef, half chuck/half flat, ground on a 7 plate and cooked in balls before breaking down later. The flat and chuck didn't have as much fat as I would have liked, and you could for sure taste a bit of the dryness. Thinking I'll just go back to all chuck, and maybe shorten my cook time a bit. The flavor, though, was pretty spot on. Maybe gunna tweak the heat a bit, but I was pleased with this one. (bigger chunks are about a bit larger than quarter-sized. The bowl is small (more like a salsa bowl) and spoon not very big either, so makes the chunks look bigger than they are. Dunno why, but I always grab that bowl to test out the chili)
  15. Yah, definitely nothing like that near me. I just got in an order of two different chili powders and a couple of other spices from https://www.mildbillsspices.com/. Want to try it with the dried chiles at home one of these days.
  16. Gunna throw on a pot this weekend maybe in preparations for a competition next month. Of course this weekend won't provide optimal chili weather, but chili is good pretty much any time anyway, right?
  17. Yah, it's a tall task, but if he continues to ball out, being "mentioned" in the conversation would be possible. I don't think there's any way he's a finalist or anything.
  18. I probably wouldn't bet on that, but the few guys who will lead the Heisman discussion haven't emerged as a group yet, and the kid is getting a ton of love, so it's possible there's an opening there for him to go through omg a beto ad just covered up my typing
  19. And they're going to act so surprised after QE sat his freshman year, and after most of these guys do. I'm guessing they're thinking the "Manning" name is different.
  20. And even HE didn't start his first year. Most all of them don't, no matter how elite.
  21. Again and again, people continue to display their ignorance of the situation. Quinn's gone after next year, and the mannings do not have an issue with Arch red-shirting. I mean come the fuck on, did Arch and the Mannings think that Quinn Fucking Ewers, the highest rated QB prospect in over a decade, was going to shit the bed so that Arch could come in and win the job as a true freshman? This is stupid.
  22. Obviously a hypothetical, as yah, I know, he can't enter this year's draft.
  23. Probably sounds silly and a bit homerish, I admit, but I can't help but think he could be a 1st rounder in the 2023 draft if it were to continue like this.
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