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DallasSooner

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Everything posted by DallasSooner

  1. Cattleack does a lot of things well but their pork steak is my favorite. Also when/if they have them they had these empanadas at one time with meat in them that were wonderful.
  2. I wouldn't even get BBQ at slow bone anymore. Not that it's bad. Just their fried chicken, mac and cheese and beans and cornbread are what i crave when i go there.
  3. Yeah; I think we are in the day and age of "I'm ordering the Texas Trinity" needs to be reevaluated. Mother Clucker at Stanleys is a must; tacos at Sunbird (that green sauce is so good), swap fries at Jefferson Riverport. What's some other specialties you shouldn't miss out on?
  4. You gonna hit up Sunbird in Longview on this tour?? I hope so.
  5. Yeah; that's rough looking box of food. Might have been delicious, but yikes.
  6. $5 Biggie Bag is the best value in fast food lunches!
  7. Buy choice and chop that stuff. Heck I can't afford sliced anymore anyway. Toast the bun and throw some chopped beef on there for me.
  8. Lots of recipes out there. I like this one: I use pepper jack cheese instead of cheddar. Cream cheese softens them up some; you can take it or leave it. I also use hot sausage. Ingredients: 1 (11.36-oz) package Red Lobster Cheddar Bay Biscuit mix 1 (8-oz) package cream cheese softened 1¼ cups shredded cheddar cheese 1 lb sausage uncooked
  9. Meh, if you eat at Rudy's on the regular you know they call their chopped beef "spicy chop". I had one the other day on a road trip. Not a bad sandwich for under $10.
  10. I'm rolling to a party that I think they are ordering catering but I'm going to have to take something. That's just how my brain works. Sausage balls or something. Not sure.
  11. BBQ business bubble seems like it has reached it's max. I know its super popular and every guy with a pit in his back yard think "what if" but honestly that is some hard ass work and hours. Chances of opening a burger or chicken joint and being successful gotta be higher than the low margins on smoking a brisket these days.
  12. Photos absolutely help tell the story. Look at that Redbird photo then look at that Victorian photo having said that like the poster said everyone can have a bad day and newly opened business honestly should get a few months to get their feet under them before we pick them apart. Lot of learning curve when you throw the doors open.
  13. Do yall know where Helberg is in Waco? it's not exactly in town.
  14. https://www.texasmonthly.com/bbq/sunbird-barbecue-finds-permanent-home-longview/ Gotta support my boys; they been through hell and back so I hope success comes there way after all the grinding they been doing.
  15. Zavalas sides the other day were $6.50.
  16. I made Meat Church chili recipe this weekend and it's good, flavor is there and all that but it didn't make a "gravy" it's just a thin liquid.
  17. There was a time when Snow's BBQ prices were some of the best value in Texas BBQ.
  18. Went down the street to Brix (my first trip) they just opened a new building about a 1/3 of the mile south of Panther City. Not sure how I would feel about that personally but I guess you build where you can. Anyway; we ordered a few different items. I wasn't blown away by anything on the plate but the beef belly burnt ends were my favorite thing we had. I really wanted to love the Porkchetta thing they make but it fell flat in my opinion; not sure what I was expecting I really think it needs it's own special sauce. Everything was just fine, but not special. Guy who took our order didn't seem too interested in us; that's not usually a good sign.
  19. Went to Panther City BBQ on Thursday last week. Last time I was there it was just a trailer; now they have a full blown restaurant and it was the best BBQ I've had in quite a while. Brisket was solid, pork belly popper was outstanding and the jalapeno cheddar sausage may be the best I have ever had. I won't give them any points for plating as the dude had it all over on one side of the tray but you can easily see why they are in the Top Ten when you eat there.
  20. Thanks for the input fellas. Plan is to cook all day and pull at bed time (whenver it's done) toss in chest over night. Sounds like it will work fine.
  21. How long do you think you can/should hold a brisket in a prewarmed ice chest.
  22. I been pulling and resting in the oven but lowest oven temp is 170 and honestly I think that's maybe too warm from the research I've done. I know most places have professional warmers at 150 but that's not an option for me.
  23. I had to scroll way too far back to find this Brisket thread. Okay going to go home over Christmas and smoke some briskets (that's the plan) anyway I have a question for those of you who hold in an ice chest after smoking them. Once you pull them how long do you let them rest before putting them in the ice chest as a warmer? Or do you pull them and go straight into the ice chest? Also have any of you pulled (I usullay use paper to wrap) then wrapped them in plastic wrap before going in the ice chest? I assume folks do this to prevent big clean up issues. I have seen several restaurants with their briskets paper wrapped then wrapped in plastic when they pull them from the warmer. How long do you usually leave your brisket in the ice chest? I'm hoping to pull it at night say 9:00-10:00 and put it in the ice chest. Can I leave it until morning? I would assume it would be fine. Thanks
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