dcbc

Herdes Guacamole Salsa (now with Crack) isn't a bad topper if I'm reaching into the refrigerator for something. I wouldn't call it "good salsa" from a something-homemade-would-be-better point of view, but it's pretty tasty. And I fall into the gringo category. So we don't let the grass grow under that stuff in our fridge.

Wolf Brand Chili over ____ has strong, positive, childhood memories associated with it. I will not turn my nose up at it if it is on a plate in front of me. But I'm not going out of my way to create that combo either.

This is the gravy recipe I use. INGREDIENTS 3 tablespoons olive oil 3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work) 1 tablespoon ground chili powder 1 teaspoon ground cumin ½ teaspoon garlic powder ¼ teaspoon dried oregano ¼ teaspoon salt, to taste Pinch of cinnamon 2 tablespoons tomato paste 2 cups vegetable broth or chicken stock 1 teaspoon apple cider vinegar or distilled white vinegar Freshly ground black pepper, to taste (add cooked ground beef or other delicious animal) INSTRUCTIONS This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well. In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove! Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.) Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!

I'm pretty sure they one I used didn't have meat either. But I modified it. The last step says "add cooked ground beef." I've tried it with leftover pulled pork as well.

Wait! What the what? I guess that's what happens when I don't buy it for thirty years. edit: Nah, they still make it according to google Flaming Dr. Peppers can rest easy.

I've topped with a Tex-Mex gravy with beef like I use for enchilada gravy. It's pretty solid. I probably posted the recipe in the enchilada thread, but plenty of good ones online.

We have one (family of four). We also have an extra bowl. It's been fine, but I hear they don't make 'em like they used to. Ours is 23 years old and probably in need of service.

Well, is he Creole or is he Cajun? In the end, these are most definitely first-world problems, I recognize, despite my statements of protest above.

Many Bothans died to bring this information.

I am part of bed spread.

My man!

I took my now-college-freshman to see Ween in Dallas in 2023. So this hits close to home.

Just came across this thread. I drove down from Austin my freshman year at UT to go to this show. Good times!

Narrator: They won't.

For the past couple of years, we've had an apparent head of party planning, who has started a Thanksgiving lunch before Thanksgiving. Instead of just announcing it, she asked a group of us this year, and we told her that not a single person ever wants to eat Thanksgiving lunch the Tuesday before Thanksgiving. Only partially deterred, she found an excuse for us to gather to eat pecan pie the week before Thanksgiving. Happy hour really is a better solution to all of this. There, if you want to eat, you eat; if you want to drink, you can drink; if you want to chill and make small talk, you do you. Or, if you want to skip it all together without having to take time off of work to do so, have at it. But stop forcing us to eat together at 3 p.m. in the middle of the week. Also, your husband's famous grilled turkey is DAF.

Soulhat (1991). Lots of good Austin street view too.

I'm intrigued. What is the general nature of your business that you work with so many cast-offs?

Yeah, I stopped using the pot-bases in my WSM when I realized they only were hindering me from getting to 275 (BBQ Guru holds that just fine). I just put a foil loaf pan on the grill grate and fill it with water. Never had better results. Without the BBQ Guru, they help with temperature swings.

In a pinch, maybe put some terracotta pot bases on top of the pan for a bit more heat sink. That's what I used to do on my WSM with heavy-duty foil over everything to aid in cleanup.

Woah! Woah! Wait just a damned minute here! Seven-year-old DCBC dissents!

This is a reminder to me to go update all the Thanksgiving recipes. Particularly, the dressing recipe says 2--4 cups of stock. The answer is 3. I also need to answer the yearly query of whether and for how long to cover the pan with foil. These may be the two most important parts of the process, and this year, I'm going to solve the puzzle.

He wanted to see the Bermuda Triangle.

I don't get drippings on the WSM either. But with those oranges in the cavity and using the Franklin method and coating with butter at the end with it wrapped in a pan, you get some buttery turkey goodness in the pan, which I've added to gravy with good results. I still haven't cooked one on my offset. I needed to be able to ignore it (like another oven). Too many sides to tend fire.