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dcbc

Certifiably Surly
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Everything posted by dcbc

  1. I was surprised not to see Stanley's on this list this year. I don't feel that way because it's my hometown joint or because it's made the list every time since 2003; that's not the standard. I was surprised because I remember thinking that the food greatly improved starting around 2017 and that the brisket had gone from very good to outstanding in the last year, which was very intentional on their part and based on some big changes to process apparently. And outside of the Texas trinity, they have a lot of other offerings, including the Mother Clucker, a solid Reuben, an a various rotation of interesting offerings. But that's the way it goes, and I hope they keep pushing themselves to improve and make it back on the list someday. They're good people and run a great joint.
  2. The Rest:
  3. It was?
  4. 11--50 (no other indications like number of stars).
  5. Glad to see Stiles Switch make its way back in. I remember eating there in January and thinking, "How is this place no longer on the list?"
  6. Yes. Apparently, it's frowned upon when you bang a student's parent and the other parent is not happy about it.
  7. My younger son's 2004 Honda Accord EX is the most reliable, easy to drive, fun to borrow car in our stable. 160,000 and we are the second owner. Facebook Marketplace. $4k. It's a unicorn, but they are out there.
  8. Like any flavorful-juciness to OP's tri-tip-brisket.
  9. When my younger kid was in 3rd grade, he had a music teacher he really liked. She brought Steely Dan vinyl to class and taught them about various musical styles worldwide. Then, like 3 weeks in, the school fires her. I had this friend, who I knew hung out with her and her family. So I text him and ask, "Hey, what happened with Ms. __, . DCBC JR. really liked her. Him: "Are you serious? Do you not know?" Me: "Der, what?" Him: "Call." I call, and ask him what's up. And he tells me, Ms. __ and I have been having an affair for the last six months. He was living at his in-law's place (Fucking Saints) when I called. I don't think I've ever stepped in it like that in my entire life. But he was cool about it and, absolutely fucking remarkably, managed to salvage his marriage. I won't bore with the details. But it was exhausting as friends even.
  10. Park Cities people tend to go. I never figured it would be more widespread than that for non-alumnae. But I don't know shit.
  11. It is agreed. I get Margot-era
  12. That poster is the reason I cringe every time I see a question about a gravity-fed smoker to this day. They're probably fine too. But my mind just locks up and I think, just buy a WSM.
  13. I've tried 225, 250, 275, and most points in between. 275F is the magic number. Every time I did 225, it took too long to break down the collagen and the brisket ended up dried out. In his newer book, he advocates for starting out at 250 for a few hours, and gradually bringing it up to 275 after that, and upwards of 285 post-wrap. The idea is that you get more smoke absorption going lower early. But 275 all the way through works just fine in my book and you get plenty of smoke. On the WSM, I just foil the water pan empty since I have the BBQ Guru controller and don't really need a heat sink. But I put a small water pan on the grate. From there, I just run it at 275, wrap when the bark looks good and it's made it most of the way through the stall, and pull when probe tender (low 200s if I wrap). On the stick burner, I put a grate level thermometer probe in front of the brisket with a water pan at the other end. That probe input has a high/low alarm, which I set for 315/265. Every time it hits 265, I throw another split on. It rarely gets above 290 or so. I've just learned to live with the swings. After the stall, when the bark sets up, I either wrap or foil-boat the brisket and cook until tender. But I'm shooting for an average of 275 all the way through.
  14. "What's going on, Mr. Peterson." "The question is what's going in Mr. Peterson. A beer please, Woody."
  15. Recent pics make it look like the old Hot Pocket queen got on the Ozempic train.
  16. Nice day on Friday. Beef ribs, pork shoulder (for a friend who is having surgery), pork ribs, and sausage, along with cheesy squash and beans.
  17. Yeah. We should build bridges. Also, the people who build these bridges need to read this book.
  18. It's like a good brisket rub. It's pretty good on everything.
  19. 6 minutes at 370 with a shake up in the middle is pretty warm and tasty.
  20. Yeah. Goldtops rule. I had a 1991 Hall of Fame edition All-Gold Deluxe. It was a hell of a guitar. I thought the neck was cracked and traded it for a 1973 Deluxe Reverb (no regurts). But I now think it was just some checking on the neck (it was gold-back as well. Basically among the first "Custom Shop" models (and I paid 90s pricing). So now I have a 2014 LP Traditional, and I wouldn't trade it for anything. It's a 10=pounder that feels like 7 and has some of the best pickups I've heard on anything. So if you only can have one, take the one that feels and sounds best, I guess. Or both, even if you can't afford it.
  21. ". . . and Mexico's going to pay for it."
  22. Not sure of veracity, but I was watching some weather-youtube channels to see if my house was going to Oz tonight, and I heard something along the lines of "we can't guarantee the accuracy of this information because this service uses Starlink and the storm basically is blocking out the signal." The internet we deserve.
  23. Related: bankruptcy lawyers would seem poised to make some coin in Elmo's America, except most people probably won't be able to afford to file bankruptcy.
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