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Jerry Callo

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About Jerry Callo

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  1. Hint in the presale code.
  2. Pro-tip: if you're ever placed in a psych ward, don't try to convince them you're not crazy - everyone does that. Act crazy for a while and then progressively get better.
  3. I'd be concerned about salting it that long. Not only will it be really salty, it could change the texture. It's almost like curing it.
  4. Now that sure calls your previous response into question.
  5. Troubadour Festival moved from College Station to Bryan for 2026. Presale opened today - Code: REK2026 Since its no longer on the aggy campus, I will likely go again this year.
  6. Unscientific study of Texas barbecue joints and their ability to stay open. Looks like at least some correlation between finding a spot on the Texas Monthly Top 50 and to a lessor extent the Texas Monthly Honorable Mention and the Texas Monthly Top 25 New. The number represents the number of joints that are now closed out of the joints on the list. 2017 TM Top 50: 7/50 2019 TM Top 25 New: 4/25 2021 TM Top 50: 6/50 2021 TM HM: 10/50 2023 TM Top 25 New: 3/25 2025 TM Top 50: 1/50 2025 TM HM: 1/50 Jerry Callo's random list of other barbecue joints mostly in Austin and Central Texas: 15/50
  7. Not sure if its that bad, but the couple times I've been there I was less than impressed. Several people in the area seem to give it good reviews, though.
  8. Sorry. Here you go.
  9. Yeah. The Thai chiles are hotter than arbol chiles according to the google, I just didn't use that many. I had it for lunch today and there is some heat, but not too hot. I actually really like the flavors and don't want to make it so hot that it takes away from the wonderful flavors of the peppers. I think I'll probably add a few more Thai chiles next time and then give cayenne and hot sauce to anyone that wants it hotter. I do appreciate you posting the San Antonio Chili Queens recipe, or your version of it, so many years ago. Rehydrated and pureed chiles is my go to now. Even when I make chili with ground meat, I prefer this method.
  10. Made a pot of red yesterday. Taste was great, texture and consistency was spot on, but really not much heat. Basic recipe with pepper profile: 5.5 lbs chuck roast 18 guajillo, 6 ancho, 4 chipotle, 4 Thai (just because they were sitting around) Spice blend of cumin, paprika, salt, Mexican oregano (heavy on the cumin) 8 cups of water for the slurry I hate just dumping heaps of cayenne for heat. I've had that get away from me before. I'm sure I could add several more Thai chiles. Questions: (1) are there any dried peppers that will increase the heat without significantly affecting the flavor? (2) How about just providing cayenne to anyone who wants to increase the heat?
  11. We need to get combobulated fast.
  12. K98 Raft Race
  13. That looks great. Did you get any sides at Reese Bros?
  14. Yeah, the #1 barbecue joint in the state at opening time is going to have a line.
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