-
Posts
4,368 -
Joined
-
Last visited
-
Days Won
1
Content Type
Profiles
Forums
Store
Downloads
Recruiting - 2020
2019-2020 Football Season
Football
Entertainment
Sports
News and Business
Cloak Room
Transfer Portal
Recruiting
Events
Posts posted by UncleBuck
-
-
Will be cooking in a comp Saturday. Showing low of 51 here. Sounds great.
- 1
-
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.
-
13 hours ago, tx 3 putt said:
this comes out much better in a pot on the stove. get the meat very toasty, then add ingredients and let it simmer. 100% use boneless pork. I hadn't bought country style pork ribs in a long time, but back in the day it was ONE big bone. this pack had way too many smaller bone pieces.
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.
15 hours ago, tx 3 putt said:4. add in some flour or corn starch, thicker gravy would be really nice
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.
-
44 minutes ago, tx 3 putt said:
following the shit out of this one! How much time, and do those bags work as advertised? Do anything to the flavor/texture?
-
10 hours ago, NeverMarryAStripper said:
Bake the potatoes and leave them in the fridge overnight. Peel them the next day and make the potato soup form that.
I don't doubt it'd work, but potato soup is more times than not a spur of the moment thing around here.
- 1
-
On 10/27/2022 at 6:21 PM, RMac5 said:
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.
- 1
- 1
-
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.
-
On 10/29/2022 at 1:58 AM, tx 3 putt said:
#csb - your turn in chili, can be made small pot / batch. allows for a much longer simmer time
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.
- 2
-
11 hours ago, Brisketexan said:
Hell, I do that all the time.
I make a big-o potta chili, a big-o potta gumbo….- 1
-
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.
- 1
-
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:
- 2
- 1
-
2 hours ago, jimmyjazz said:
I've had great luck folding smoked brisket into chili, but I'm not sure about starting from raw. Brisket needs to cook a long time, and it seems to me most braised brisket dishes cook longer than the typical couple of hours one might cook chili.
I guess I've used ground brisket for burgers, I honestly don't remember how it worked out, maybe when it's ground it helps tenderize and reduce the cook time and necessary final temperature.
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.
-
27 minutes ago, Texzilla58 said:
I go all chuck whether going ground or cubed. It the most reliable and tasty, with the perfect fat ratio.
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.
-
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)
- 3
-
57 minutes ago, jimmyjazz said:
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.
-
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?
- 2
-
51 minutes ago, Armybrat said:
Let’s not get ahead of ourselves with the speculation.
Just win.
Well so much for message boards. Bye everyone
-
2 minutes ago, ztejas said:
Stroud has already thrown for 1,700 yards and 23 TDs to 3 picks. Quinn is at 600/6/2. I'm not really seeing any way that Quinn would have a chance unless he starts throwing 500/5TDs a game, Texas wins out, tOSU drops a couple games, and Stroud plays considerably worse.
So, I guess...
There's also the Georgia pledge trainer and Lincoln's pet project over there in LA to compete with - and maybe to a lesser extent DJ and Hooker.
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.
-
7 minutes ago, Longboard Horn said:
Quinn could very likely be a Heisman candidate by season's end.
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
- 1
-
2 minutes ago, Js1 said:
Arch is gonna redshirt and people are going to act so surprised by it even though it's been obvious since Arch committed, knowing we had 2 full seasons of QE.
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.
-
4 minutes ago, Codaxx said:
just so stupid. No offense to Arch, because he is really good, but Quinn is the superior talent (at least arm talent)
And even HE didn't start his first year. Most all of them don't, no matter how elite.
- 1
-
- Popular Post
- Popular Post
7 minutes ago, tbone_ said:Was listening to Dan Patrick this morning. He was discussing where is Ewers going to transfer to when Arch Manning shows up.
I was just shaking my head. I’m sure Manning is good but I’m not sure I see him beating out Ewers. At least based on the 9 quarters he’s played so far.
Seemed like he didn’t watch the game.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.
- 13
- 2
-
3 minutes ago, Wulaw Horn said:
Don’t understand what you are saying. The 2023 draft will be next spring and he will only be 2 years out of high school sO he’s not eligible. If you are talking about a theoretical world where he is eligible for that draft he’s shown enough in 9 quarters that some nfl team would take him on the first round today- provided he has a clean bill of health and doesn’t fail a psych exam or something.
Obviously a hypothetical, as yah, I know, he can't enter this year's draft.
- 1
-
19 minutes ago, C-Man said:
He’s barely played two college games and I think there’s a good chance he’s the #1 overall pick in the 2024 NFL Draft. He’s that fucking good.
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.
Beer 2022: Electric Boogaloo
in Food and Travel
Posted · Edited by UncleBuck
Well there's a blast from the past. Had forgotten all about Scott Metzger, formerly of Freetail. Looks like he's with Maui, now.