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DallasSooner

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Everything posted by DallasSooner

  1. Who's good at this? I wanna make them. Struggle getting the bacon cooked without overcooking shrimps. I know you need to precook bacon (five mins or so in oven) let it cool then wrap shrimps. Do you cook them in the oven for best result? I've always tried grilling them. Thoughts from the experts?
  2. Sorry, I'm gonna need a safety rail.
  3. I'd like that green bean recipe. Those look fire.
  4. I need some big thermometes for my offset. Is Tel-Tru still the leader in that category? I have two on it but I would like to add two more.
  5. he got married too. Maybe he needed something that was less hours? Not sure.
  6. I have one and it works great. They run them on sale from time to time for like $45.
  7. Good people too. Stephen is as nice a guy as there is in Texas BBQ. Love the swamp fries (get a half order) and some other cool stuff. Also if you've never been to Jefferson that's a cool ass little town of antique shops and a cool old school General Store which is worth 15 mins of your time. All walking distance on the little town square. https://www.yelp.com/biz_photos/josephs-riverport-barbecue-jefferson?select=UJhhd8bm-ETMSKucXGXbog I love ribs and catfish and you can get it in Jefferson. He runs a nice place.
  8. Edge Craft in OKC Phat Tabbs in Idabel Wrights BBQ in Fayetteville, Arkansas area All doing Texas style pretty well. But as a rule you'd be smart not to order sliced brisket outside of the locations you know can deliver deliver the goods.
  9. I wish I had that sign. John used to talk to me on twitter a lot, always treated me good. I know he had his enemies for a lot of good reasons I'm sure. I miss our interactions.
  10. For her to run the kind of business she laying out there in that article she would have to be getting free rent. No way it works financially. Now if she has someone who likes her story and her spin on BBQ life and says hey I got a space and you can come use it I can see this working. I can't imagine any other way you can run a bbq business one day a week and make it pay rent on a downtown business any where these days.
  11. Look i'm wrong all the time and probably will be in this case, but it just sounds strange. One day a week and some vegan sausages. Good luck with all of that!
  12. Not BBQ exactly but cool none the less. https://www.texasmonthly.com/bbq/uptown-sports-club-preview-austin/
  13. I want to make green beans like they have at The Pit Room in Houston. Do you guys think they par cook their green beans then finish them on the flat top or just cook them the whole way on the flat top? https://www.yelp.com/biz_photos/the-pit-room-houston?select=CFxBdS3Pm4oSMGisOhCPBA https://www.yelp.com/biz_photos/the-pit-room-houston?select=Emz_4k5vFPIfvIm4DHATqA
  14. When you set up your serving line put the sides and stuff first and your meat last so they don't have an empty plate to load a bunch of meat on. They fill their plate with sides then get some meat at the end. That will help your meat last longer. Good luck!
  15. It would be fine. Yes in a perfect world you would chop right before you serve but what you are describing is what every place that caters would do for an event. Chop, use the plastic wrap to hold the moisture and then foil. Once you uncover it, stir it good and you should be fine. You are serving for a big group at a church they aren't expecting Truth BBQ. Could always add a little sauce if you are worried about moisture as well. I promise it will be good.
  16. Nutter Butters or Golden Oreos in banana pudding kicks ass.
  17. That's a wasteland as far as I know.
  18. https://www.dallasnews.com/food/restaurant-news/2023/02/06/small-grand-prairie-shop-with-big-name-mas-coffee-will-move-to-new-address/
  19. True. Seems he focusing more on his one location and then trying to get their rubs and sauces on shelves. I know his wifes coffee shop/breakfast taco place moved just down the street. That may be all they want on their plate at this time. I've never been to Zavalas but from all accounts Joe is a really good dude.
  20. Two Bros is definitely worth hitting up. I was there a few weeks ago. You can click on my avatar and profile and scroll back through my posts and see my pics and report. Pretty good stuff.
  21. As far as lean or fatty I usuall love a slice of the fatty. BUT if you are going to judge a place I would say judge them on their lean. Also if you said what's a good slice of brisket to judge I'd say when you take that brisket and seperate the lean from the fatty. That first slice of lean where you seperated is the slice i would want someone to judge my brisket on.
  22. https://www.texasmonthly.com/bbq/bar-a-bbq-montgomery-review/ Houston area BBQ scene adds another good looking place to their list.
  23. Sir I know what I'm doing. I'm going to inject them with liquid smoke this evening and let them marinate over night. Going to be spectacular.
  24. What's the most briskets you've cooked at one time. I'm committed to six this weekend and I think I might split that up over two days. Not sure my smokers will even do that comfortably without rotatiing them a bunch. Definitely don't want to mess up folks Easter briskets.
  25. That looks tremendous. I wish I could get my ribs on point. I don't ever get the meat to pull back from the bones on my ribs for some reason. I know that might not be a big deal but I like that look and it eludes me.
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