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CoachTex

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Everything posted by CoachTex

  1. All the Nacho posts gave me a craving. Chili Paquins from my back yard.
  2. From the mean streets of Helotes Texas. FIGHT!!!
  3. Front the mean streets of Helotes, TX. TEXAS!!!
  4. Hook 'em!
  5. outback steakhouse coconut shrimp recipe doesn't disappoint.
  6. Brando and Tillman were really great for the first defensive series. After that, it was all down hill.
  7. In baby.
  8. From the mean streets of Helotes TX FIGHT!!!
  9. Hook 'em!
  10. Hook 'em!
  11. Hook 'em!
  12. No shit. Don't see too many of them on the road. Saw one at Garner a couple weeks ago. You would be the 3rd. We love the set up. Perfect for the 4 of us. Have definitely used the hell out of the outdoor griddle that came with it. Solid rig so far.
  13. Reverse sear going down tomorrow.
  14. Live oak spot 341. Plenty of room and a lot of nice trees. Oakmont was already full at 8 am 5 months out.
  15. shrimp tacos.
  16. Garner state park last weekend. Pretty bad ass.
  17. Hook 'em
  18. Looks good. Just so you know, you don't have to cook them separately when you want to make burnt ends. Cook the full packer and when the flat is done, separate the point from it. If I'm going that route, I will usually trim the fat between the two before smoking so it is easier to handle and come apart when it is hot. Yeah I thought of that as I was cutting up the flat.
  19. Slices were a little dry due to no point. Burnt ends were on point.
  20. Since I am relatively new to the game. At what temperature do I pull the point to slice into burnt ends? How long do they go back in once sliced? They are for dinner tonight so gonna hold in a cooler until closer to dinner time. At 187 now after 5.5 hours.
  21. Just wrapped the point.
  22. It's pronounced Poon.
  23. Hook 'em
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