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Featured Replies

#1

What are you guys making today?

 

 

So far a pumpkin casserole dessert and poppers.

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Meatballs for snacking. Used a chili sauce/grape jelly recipe with frozen meatballs. Smells incredible.

 

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For game time dinner these were on sale for 9.99/lbs. will pair with bob evans max n cheese

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#2

That looks damn good... but I'm cheating on keto this week....and someone posted a pluckers 5 free wings if the horns win... and the wife (longhorn grad - no pics) said.. let's do pluckers if already drinking beers for football. 

  • Author
#3
That looks damn good... but I'm cheating on keto this week....and someone posted a pluckers 5 free wings if the horns win... and the wife (longhorn grad - no pics) said.. let's do pluckers if already drinking beers for football. 

How’s the crowd there? Or did y’all get to go?
#4
3 hours ago, Bevo VIII said:


How’s the crowd there? Or did y’all get to go?

Went and enjoyed in grapevine. had to wait about 5 minutes to get a table, so you could say "covid" capacity but it was smooth... been a few times in past couple months. 

Went right around 12:30. Not sure I would try to go for the game tonight though... i'm sure that will be packed. 

 

#5

Making gumbo

Browning the andouille
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All the ingredients
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Just started the roux and have a long way to go

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  • 3 weeks later...
#14

Last game, smoked chuck roasts for a smaller crowd.  Brisket can be a PITA and chucks smoke in half the time, sometimes a third.

Use the same pepper rub I used on all my briskets, smoke for about 3 hours, put in foil pan with hatch chilis, onions, and a little bone broth.  Heat another 1.5-2 hours, then cover until it comes up to temp (203-205).

Pour our broth, save, shred meat with chilis, add back about a quarter of the broth and juices.  Serve on Hawaiian rolls with pickles and onions, etc. 

I've also done this exact recipe with a venison shoulder.  Shreds down into amazing slider meat.   

#15
On 9/12/2020 at 11:55 AM, Bevo VIII said:

 

What are you guys making today?

 

 

So far a pumpkin casserole dessert and poppers.

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tell me about this pumpkin casserole...

  • Author
#16
1 hour ago, NoName said:

tell me about this pumpkin casserole...

It’s really simple. 
 

2 cans of pumpkin puree 

1 can of cream cheese cake frosting

1 box of spice cake mix

Pumpkin Spice Seasoning

1-1/2 to 2 sticks of butter 

 

basically put your pumpkin purée into 9x13 pan. Swirl in the cream cheese frosting. Evenly spread the cake mix on top but DO NOT mix. Cut thin slices of the butter and completely cover the dish. Bake 40-45 min at 350

  • Popular Post
#17

So I looked up the homesick Texan carne guisada recipe because I had a hankerin for such and thought to myself "could the meat be smoked prior to going in the Dutch oven?". I decided it was time to find out, and if I ruined it I'd just get drunk enough to where it didn't matter. 

 

1. Top round cut into 1x1 chunks on the kamado

2. Smoked with hickory for 1.5 hours 

3. Diced onions, serranos and jalapenos 

4. All three cooked down 

5. Add meat, 2 cups water, spices per the recipe  and a bottle of Negra modelo.

6. Medium heat for 2.5 hours.

7. When it's cooked down it'll make you a nice thick gravy when it's ready.

8. Throw the results into a flour tort with sharp cheddar chezz and hot sauce. 

9. Commence gluttony 

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Edited by TankedBevo
Spelling

#18

Nice.  That's how I do a green chile stew.  Take pork shoulder chunks or pork for carnitas, season with salt, cumin, chile powder and smoke for 1.5-2 hours, then into the pot to simmer for a few hours with a puree of onion, tomatillos, garlic, peppers with some chicken stock.  Can also be braised in the oven.  Take out pork, shred, reduce sauce, add pork back in and make tacos.

#19

Go Astros.

basic Chili dogs with grilled onions and jalapenos.

JD Single Barrel store pick bourbon Old-Fashioned.  2nd one...

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#21

Damn I’m a lazy fuck. I ordered Yaghi’s New York style pizza. We had plans all morning And barely made it home by kickoff, but I’d have probably done the same thing if we hadn’t. 

#22

Too lazy to find the golden triangle thread, but this morning the reserve stock of my Nick’s Boudain went on the smoker. My grandmother knows them, and they still make it out of their house, well pre-COVID they did, not sure about now.

Fuck OU!

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#23

It isn’t a wax cup beer and fletchers corn dog, but fuck it is good.

It’s half time and OU still sucks!
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#25
8 hours ago, JSB said:

My grandmother knows them, and they still make it out of their house, well pre-COVID they did, not sure about now.

 

That's some crucial information.  I'd probably buy 25 pounds of it right now if I could. 

#26
That's some crucial information.  I'd probably buy 25 pounds of it right now if I could. 

I’ll ask her if they are still making it today. She hasn’t left her house in Nederland since March, but here is the contact info I have last. According to her it is the same people. My taste comparison, fucking awesome but a little spicier than the old Nicks. I love it, my 6 year old daughter evidently doesn’t have enough coon ass in her blood, but my 9 year old son ate damn near as much as me.

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#27

As we opted out of going this year, my wife recreated several State Fair favorites for mdmost and I during our Texas-OU viewing:

 

 

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#30
4 hours ago, Covri said:

Are those fried wonton chips?

No. My wife took corn tortillas and cut them into Texas shape to simulate the Texas-shaped chips from the Haste Texas Nachos stand in the food building.  They tasted great!

#31
13 minutes ago, mdleast said:

No. My wife took corn tortillas and cut them into Texas shape to simulate the Texas-shaped chips from the Haste Texas Nachos stand in the food building.  They tasted great!

They look awesome. The whole spread looks good, but those chips look finominal.

Edited by Covri

#32

Also if any of you have not had nachos made with fried wonton chips... well you’re missing out.

#33
Also if any of you have not had nachos made with fried wonton chips... well you’re missing out.

That sounds pretty damn tasty. Also, to clarify, my wife cut the corn tortillas into Texas shapes and then fried them up and salted them. Tasted like the chips we get at certain restaurants and brewpubs. Love those...air pockets or whatever they are when the tortilla separates as it is fried.

  • 2 weeks later...
#36

Made some bacon wrapped stuffed japs this evening with the obvious cream cheese and added some honey roasted pistachios.  Pretty damn good. 

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