Displaced Texan
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Everything posted by Displaced Texan
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You’re welcome!!! It’s great stuff!I’m up 21% this year. I ain’t bitching.Great video! That pulled beef looks incredible. I’m gonna try that one!I present to you, the McTex. Now where did I put those Kings Hawaiian rolls??
Mine was a Gourmia model 138. It’s in the trash now.Ha!!!! Funny story...but almost NOT a funny story. I had set up my sous vide cooker and had just dropped the pouch in the water bath. The temperature of the cooker started rapidly rising. I was looking through the manual for the damn thing, figuring I did something wrong, when I saw the heating element inside glow BRIGHT red and then burst into flames!!! Thankfully I was standing right next to it, and unplugged it. I tossed it into the sink and hosed it down with water. Scared the crap out of me!! For the record, it was one of these.
The ‘ McTex’ (tm) begins... Rubbed down with ‘Dillo Dust’. I may sous vide it, and then finish it on the grill (for those lovely grill marks). Sauce it, let the sauce caramelize a bit, then serve it. Hmmmm....
I have some boneless country pork ‘ribs’....I may make my own version of the ‘McRib’...... I’ll call it, ‘the McTex’!Man, I need to try doing that. Please keep us posted!! I’ve got a rack of St.Louis style ribs that are begging me to throw them on the smoker. Maybe that will be a post Thanksgiving project!Due to the nature of some fast food workers, I’m sure it had SOMEBODIES meat in it at one time or another.I don’t think it was real meat to begin with!Howdy, and welcome back!Napalm sticks to plantsLooks great! You’ll be surprised how much more rich the gumbo becomes as the roux gets darker. Don’t be afraid of burning it, the flavor profile increases exponentially as the roux gets darker! Great job!Howdy, and welcome to the forums. There are several sub forums here that will help square you away. Grab a cup of coffee, sit back, and have a read through them. In the mean time, know that real bbq isn’t cooked in a crockpot, real chili doesn’t have beans, and (I’m told), there isn’t any such thing as Taylor Ham.Howdy, and welcome to our little corner of crazy.It’s good on turkey...but it’s even better on ribs.
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