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Thread of What You've Eaten, Cooked and/or Drunk Lately

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ScriptOhio said:
0007218063473_1_A1C1_1200.png


Hey, It was fast, tasty, and mess/dishes to cleanup; and I never claimed to be a gourmet cook.
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Amateur. Nobody makes a better fake pizza than these guys.

43c27318baa5ec9c227f3c20158b565f.jpg





Notice I didn't mention bar-b-que.
 
Upvote 0
OK.

I have an early festivus airing of grievance.

Why is.it that we don't have an industry standard spice container cap?

Talking the round ones here. Why are some flip.top but others screw off (where it leaves the shaker)

I don't mean the rectangle cans with the shake/pour/spoon option like old bay, fuck you if you mess that up.

But why the fuck do I, half in the fucking bag, have to line up 6 spices for some shit where I am just looking to dash crap in, and its 4 screw off and two flip tops, and one flip top is a square glass container, i saw his shit coming but the last one was cylinder plastic.

Bam, 15 TBS pepper flakes.

Fuck all of you!
 
Last edited:
Upvote 0
AKAK said:
OK.

I have an early festivus airing of grievance.

Why is.it that we don't have an industry standard spice container cap?

Talking the round ones here. Why are some flip.top but others screw off (where it leaves the shaker)

I don't mean the rectangle cans with the shake/pour/spoon option like old bay, fuck you if you mess that up.

But why the fuck do I, half in the fucking bag, have to line up 6 spices for some shit where I am just looking to dash crap in, and its 4 screw off and two flip tops, and one flip top is a square glass container, i saw his shit coming but the last one was cylinder plastic.

Bam, 15 TBS pepper flakes.

Fuck all of you!
Click to expand...

Buy everything from The Spice House, and you won't have a problem.
 
Upvote 0
Yeah, if you're doing a whole one, and you're smoking it. (If you're not, you should move the fuck out of austin texas... But I can help you with braising smaller hunks too)

1. It will take an assload of smoke.
2. Properly seasoned where you are is salt and pepper
3. Dont he afraid to crutch it. You'll need to make sure you're not on your last 15 inches of foil. (Heavy duty actually counts in this game, so pick some up)

We can make any charcoal grill or smoker work here, probably most gas ones.

I didn't read bkbs link, but... That's a great website.

I would go oak here for the wood. (Your other choices are pecan and mesquite, I don't like mesquite)

We are doing this for Thanksgiving. I haven't made it for a couple years. Last time was for my kids spanish class. This is the shit that makes me wish I still had a charcoal smoker. I may borrow the neighbors weber.

https://rbandmindy.com/texas-smoked-beef-chuck/
 
Upvote 0
AKAK said:
Yeah, if you're doing a whole one, and you're smoking it. (If you're not, you should move the fuck out of austin texas... But I can help you with braising smaller hunks too)

1. It will take an assload of smoke.
2. Properly seasoned where you are is salt and pepper
3. Dont he afraid to crutch it. You'll need to make sure you're not on your last 15 inches of foil. (Heavy duty actually counts in this game, so pick some up)

We can make any charcoal grill or smoker work here, probably most gas ones.

I didn't read bkbs link, but... That's a great website.

I would go oak here for the wood. (Your other choices are pecan and mesquite, I don't like mesquite)

We are doing this for Thanksgiving. I haven't made it for a couple years. Last time was for my kids spanish class. This is the shit that makes me wish I still had a charcoal smoker. I may borrow the neighbors weber.

https://rbandmindy.com/texas-smoked-beef-chuck/
Click to expand...
Crunching brisket is almost all but necessary, In my opinion. Cuts up to 6 hrs off the cook
 
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