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dcbc

Certifiably Surly
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Everything posted by dcbc

  1. Well, after 24 years of faithful service, my Cuisinart 1200 drip coffee maker finally bit the dust. If I were smart and not curious about whether there's a drip machine out there that could make a better cup (for the money), I'd have bought another Cuis' 1200. But I insist on learning life's moderately priced lessons and decided to try the Zojirushi 12-cup machine, which boast the ability to brew a pot faster and hotter (195--200F) than other machines in its price range. Today's my first cup and it's definitely hotter and faster than the 1200. I'll toy with the brew strength tomorrow. At this point, I'd say it's moderately better with a few more adjustment capabilities and some sort of ice-coffee setting I haven't messed with yet.
  2. Since we're waxing 90s BBQ nostalgia, the best BBQ I remember eating during my time at UT in the early 90s is the brisket and sausage my mom would pick up from that little roadside shack on the Austin side of the 71 overpass in La Grange. It was pretty great by early 90s standards. He died a few years after I graduated, but that became a regular stop on my Austin--Houston travels.
  3. dcbc

    BBQ

    Stiles Switch 2 or 3 meat plate is super reasonable at around $30 plus or minus.
  4. Yeah, well they're a bunch of fooking muppets, ain't they!?!
  5. Minus five. Keep your units consistent.
  6. This. Plus, if you serve it on a plate, it sucks the heat right out of it. The tray with butcher paper isn't just aesthetics.
  7. Need some time to save up. What does that burger run? $23.50?
  8. I ate there at some point after JL left, and it still was excellent. Shitty business practices aside, the food has been consistently great.
  9. I think he was running the meat grinder.
  10. Well, first it was JM, then John Lewis. After that, I lose track. I don't know if hired is the right word, but I don't think she ever was working the pits.
  11. Recipe? I've been playing around with thin, vinegar sauces for pork ribs and had some good results over the weekend. But I'd like to see what this one looks like. Edit: Nevermind. Saw you posted an approximation. Thanks.
  12. I was similarly underwhelmed when I made my first trip there this past November. Beef Rib was delicious (LaBBQ was better by a lot), but the brisket was awful with no bark. Sausage was meh. I posted about it. Your slice of brisket looks better than mine did.
  13. I did a lot of BBQ this weekend and wanted to try to create something as good as the Brussel Sprouts from Stiles Switch. This is an Asian sweet/spicy attempt. Not quite the same but really good.
  14. It's Certified Black Angus (High Choice) from WalMart of all places. I thought I got a picture of it trimmed, but I must not have. The marbling in the point was beautiful. About 13.5 lbs before trimming.
  15. Yeah, it was really good. It's the first time I've finished one on the pit (wrapped and put the last two in the oven). I got it on at 9:15 yesterday morning. So it didn't get too late on me. I really feel like I got dialed in on how to run a fire in this thing during this cook.
  16. It needs a lot of TLC.
  17. And the cooker picture
  18. Took the day off and cooked some spares, a brisket (for tomorrow), some sausage, and chicken thighs. I haven't had better spare ribs. Brisket to come tomorrow. Really got a chance to fine tune this smoker today.
  19. dcbc

    We got Soul?

  20. We took my son and his roommate there for lunch his first year right before we said our goodbyes. I kept mentioning the "air conditioned" benefits to him. He's gone back on his own several times. Need to take him to Chili Parlor next time I visit.
  21. I was going to mention Hopfields for dinner. I don't know if it has a "campus vibe," but it's very good.
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