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Displaced Texan

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Displaced Texan last won the day on November 23 2017

Displaced Texan had the most liked content!

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About Displaced Texan

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    Tex, the Punisher....
  • Birthday 01/01/1970

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  • Location:
    Stratford, NJ
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  1. Most men try to avoid using the words cute, little, and weiner in the same sentence......
  2. We, as responsible gun owners, need to rattle Murphy’s cage. To let him know we can’t be bullied or made into felons overnight.
  3. I can’t say what I want about Murphy without getting banned. We should hold another rally in Trenton. Outside his window, like we did a few years ago. We should die trying too...
  4. Awesome!! The 3-2-1 method is, IMHO, the best rib method around. Glad you’re getting a handle on the smoker and enjoying the results! Now, you’ll have to start a cooking thread and show us how you do it!
  5. To make it a complete dinner thread, here we go. Chili with a little cheese and diced onion, cornbread, and my HK USP Compact. Cheers, y’all!
  6. Now, we’re going to make cornbread. I’m making 2 batches, one cheese and one honey. Not doing anything earth shattering here, using 2 boxes of Jiffy corn muffin mix per batch. Heat your oven up to 400*, and put your cast iron skillet(s) in for at least an hour. Getting that skillet nice and hot will ensure you get a nice crust on the bottom of your cornbread. Mix it up per directions. I’m adding 3 tablespoons of honey to one batch, and about 1 cup of shredded Mexican blend cheese to the other. Let them sit for about 5-10 mins in the bowl. Grease up your skillet with Crisco (that’s what my momma always used), pour in the batter, and pop it in the oven for 25-30 mins. They are done when a toothpick in the middle comes out clean. The cornbread should fall out of the skillet without any fuss, if you did your job right. Look at that crust in the last pic. Perfect. The honey cornbread is on the left, cheese cornbread is on the right. I’m gonna have to sample a bit of both before guests get here.....don’t tell Mrs Tex....
  7. I’ve seen chili served over noddles in Cincinnati, and a few other places in Ohio. They ain’t right over there. Will be starting cornbread soon. 2 types....cheesey cornbread and honey cornbread.
  8. Lol. It’s my suave southern charm that does them in!
  9. Glad y’all liked! Wait till tomorrow, it will be even better! Right now, my house smells lovely!! Smokey brisket chili goodness! Cornbread tomorrow, and we’ll put it all together and make it a meal! There is a bit of cayanne pepper in it, but I don’t make it too hot. I can’t take ‘really spicy’ anymore, and my guests tomorrow can’t either. @fishnut I know plenty of folks back home who serve chili over rice. That’s not that odd.
  10. HELL no!! Beans don’t belong in chili! Ro-Tel’s Are awesome!!!! I use them a lot.
  11. Howdy again, y’all!! It’s a rainy, crappy day out....perfect for making a big ole pot of Texas chili. I have some smoked brisket left over from my last cooking thread (I vacuum packed and froze it), so we’ll be making ‘BBQ Brisket chili’! We have friends coming over tomorrow to eat, so I’m making this a day ahead so it has time to meld properly. First, we start with some good beef. I save the ‘chain’ meat from a whole beef tenderloin when I break them down into filet mignons. I cut the tenderloin chain into pieces about 1/4 the size of your thumb. No worries if they are larger than that, as they will break down as it cooks. I use about 2 lbs. Put that in your chili pot, with a couple of tablespoons of good olive oil and brown it. I toss in 3 medium sized chopped onion. I used a yellow, white, and a red onion, just because that’s what I had in the kitchen. Toss that in with the beef while it browns, and add a generous amount of chopped garlic. I use around 2 tablespoons.....vampires ain’t a thing around my house! Add kosher salt and fresh ground pepper to taste. After that’s all nice and brown, I drain most of the fat off, and add my secret blend of spices. This time, I didn’t go crazy and grind my own chili powder, but I usually do. I will tell you that it’s chili powder, cumin, paprika, garlic powder, onion powder, cayanne pepper, and a few other little odds and ends I like. For this batch, it’s about 1.5 cups of my chili blend. Add the chili powder blend into the meat, and stir till it’s coated. At this point, I’ll add 3 8oz cans of tomato sauce, 2 cups (about) if water (beef broth if you prefer), and 1 can of Ro-Tel tomatoes. They can be found alongside your tomato paste/sauce at your grocery store. I LOVE the flavor the Ro-Tel tomatoes add! I cook with them often. Now for the star of the show....the bbq brisket. I chopped up about 2 lbs, and tossed it in with the chili. I have some left over, so I just might have to make myself a bbq brisket sandwich with the leftovers. Don’t tell Mrs Tex!!! Stir all this together, turn the heat all the way down, and be patient. Let it simmer for a couple of hours. Stir it every now and again to make sure it doesn’t stick. When all the meat is fall apart tender, I like to take about 1/2 cup of masa flour, and a beer (your choice, I’m using a Yuengling Lager) to make a thin paste. Mix it well, and pour this into the chili. It will tighten it up, and add a wonderful flavor!! Let is simmer...the longer the better. I’ll probably take it off the heat around 7, and then refrigerate it overnight. Everything will come together as it sits, and dinnertime tomorrow, this will be even MORE amazing! We’ll finish this tomorrow....and I’ll also make some cornbread (in cast iron, of course!), and make it a proper dinner thread. Until then, my friends, good eats!!!!
  12. Shamelessly stolen from another forum...
  13. Or, DT’s ‘6Ps’....Proper Practice Prevents Piss Poor Performance. rolls off the tongue nicer...
  14. I guess Valentine’s Day means something different for each one of us....