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dcbc

Burnt Ends
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Posts posted by dcbc

  1. Made my first trip to La Barbeque for lunch today. Was not disappointed. Brisket was excellent as was the beef ribs. Pork ribs were good. Sausage was okay, but I should have gotten more brisket. c7bc7a2b2cb1c06a677bb7193d48bd39.jpg

  2. On 6/13/2018 at 8:22 AM, NoName said:

    "East Texas Style"

    just to be clear, it is a shitty way to do it and I am glad it is slowly going away.

     

     

    I don't know about all of the BBQ joints in east Texas, but my local joint doesn't do that shit, and neither do any of the lesser ones.

     

    /I'm not saying there aren't some crazy people in this half of the state.

  3. 7 hours ago, baboso said:

    All I did to "season" mine was initial load of coals to burn off any manufacturing gunk left.  After that one, I sprayed the inside down with Pam and cooked a brisket using the Minion method.  

    Same.  I may have sprayed when burning off the gunk.  The season on the lid will break off pretty easily.  I have to brush mine down or it will end up on the meat. 

  4. 1 hour ago, Focht Up said:

    Any recommendations on where to purchase a rack of plate ribs?

    Go to the butcher counter at your grocery store and tell them you want 3--4 rack plate ribs.  They probably have them in the back.  They're generally fairly enthusiastic to break them out in my experience.  The only extra cost is the extra small talk about how you plan to cook them and how they want you to bring them some.  I've never had anyone look at me dumbfounded when I asked.

    • Like 1
  5. 7 hours ago, Bogeywon said:

    I actually don’t... come to think of it all LP PRS & the cobain has humbuckers.. 

    Congrats on the Strat.  I look forward to your thread entitled "I just got a Single Coil Telecaster, Holy Crap, I can't believe how great this guitar is!"

    • Like 2
  6. 47 minutes ago, 686 said:

    Lake is in pretty good shape at 94% full, only 2' below "full pool" elevation. This is of course my fault, but it would be nice if there was a buoy on that rock ledge.

    Next time you're out, take something to mark it.  We boat on a lake with lots of obstacles and it's what we do because no one else will.

  7. 1 minute ago, 686 said:

     


    Trophy hunting crossed my mind, but we had a ~15 knot wind blowing us toward a rocky shoreline and 90 degrees from our desired course towards the closest ramp (which was about 1/4 mile away), I had some pretty concerned girls/women on board, and no potential tow help in sight. Needless to say, I was up to my eyeballs.

    I know where I hit though, so I’m going to try to find it at some point.

    It could have been much worse, thank the Lord we didn’t have any hull damage/weren’t taking on water fast or anything like that.

    Good to hear.  Glad all aboard came out okay.  Boats can be fixed or replaced. 

  8. 8 minutes ago, 686 said:

     


    Shaft is bent. So I’m at least looking at new rudder, prop, shaft, seals, maybe the mounting struts/hubs and seals too. Over $1k in parts, I’m guessing $1k in labor. I’ll probably do the steering cables as well.

    Here’s my policy limits, I haven’t had many insurance claims, I guess this means maybe I’m only out $500 for this :

    ee3ef58b2d0138c94a94ebeee6a96455.heic

    Yeah.  $500.  I messed up a relative's boat that required a bottom job afterward.  Reconditioned the prop (yours looks iffy, but you never know), new shaft, gel coat repair (fortunately, the prop didn't get pushed too far up into the glass).  Parts and labor were around $1,200.  Strut, seals, and all things up the chain were fine. 

    If you go the steering cable route, get one that lets you grease the zerks.  I replaced my rudder at one point and got one with a trim tab on it.  Got the greasable variety put in.  It's nice to be able to do that.

    Since you mentioned rocks, I'm guessing Austin area?

  9. 33 minutes ago, 686 said:

    We had a rough day on the lake, exploring a different area and hit a rock berm (about 100 yards off the bank) All souls accounted for, did have one minor casualty:

    e10d4e8383bcac483dc5aa90772d72f2.heic

    Used a wakeboard to steer back to a dock and called a friend to take me back to get my truck.

    Yikes!  How's the shaft?  I stared at the plate above the prop for a good minute before I remembered there should be a rudder there.  Did you find the rudder, you know, to make a trophy later.  I've got a bent-over tracking fin I keep around as a reminder. 

    Anyway, that sucks.  Call the insurance company.

  10. Have several go-tos on this, but this is a new one, and my kitchen smells amazing.

     

    Instant Pot Chicken Tikka Masala (Pressure Cooker)

    Most popular chicken tikka masala recipe, adapted for a pressure cooker like the Instant Pot.
     
    Prep Time 1 hour, 20 minutes
    Cook Time 20 minutes
    Servings 4 servings
    Calories 460 kcal

    Ingredients

    For marinating the chicken:

    • 1 pound boneless skinless chicken breasts about 2, chopped into bite-sized pieces
    • 1 cup plain 2% fat greek yogurt 7 ounces
    • 1 tablespoon garam masala
    • 1 tablespoon lemon juice
    • 1 teaspoon black pepper
    • 1/4 teaspoon ground ginger

    For the sauce:

    For serving:

    Instructions

    1. Marinating the chicken: Combine all marinade ingredients (minus the chicken) in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator for at least 1 hour.
    2. Pressure cooker saute mode: Select the saute mode on the pressure cooker for medium heat. When it has reached temperature, add chicken chunks (along with any marinade sticking to them) to the pressure cooker. Saute until the chicken is cooked on all sides, about 5 minutes, stirring occasionally. Turn off the saute mode.
    3. Pressure cooker high pressure mode: Add all of the sauce ingredients except the cream to the pressure cooker, over the chicken, and stir. Secure and seal the lid. Select the manual mode to cook for 10 minutes at high pressure. Use the quick steam release handle to release pressure.
    4. Pressure cooker saute mode: Select the saute mode on the pressure cooker for low heat. When it has reached temperature, add cream to the pot, stirring with the other ingredients. Simmer until the sauce is thickened to your liking, a few minutes.
    5. Serving: Serve with basmati rice or naan. Garnish with cilantro.

    Nutrition Notes

    This recipe yields 12.5 g net carbs per serving. Nutrition information does not include rice or naan.

    Nutrition Facts Per Serving
    Calories 460  
    Total Fat 27g 41%
       Saturated Fat 17g 85%
       Trans Fat 0g  
    Cholesterol 171mg 57%
    Sodium 970mg 40%
    Potassium 320mg 9%
    Total Carb 19g 6%
       Dietary Fiber 6.5g 26%
       Sugars 6g  
    Protein 32g  
    Vitamin A 40% · Vitamin C 33% · Calcium 7% · Iron 10%
    • Hook 'Em 1
    • Like 3
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