Displaced Texan

One of my neighbors out in west Texas used to raise ostriches. I was in a deer blind pretty early...and one of those damn things came out from behind a group of cedars. That was the last thing I had expected....I nearly made ostrich burgers that night! Called the neighbor, he came and picked it up, and fixed the fence.

As a general rule, Yankees aren’t allowed to say that. We may be able to issue you a waiver. Lol. Wrong kind of predators in those areas

If you can tell the difference between a hog and a cow, you’re in.

That sounds like fun! That gives me an idea...I’ll host an ‘all you can shoot’ pig hunt and bbq at the ranch in Texas.....

I usually use the ‘Texas Crutch’ method if I’m time limited, using some butcher paper lightly sprayed with beef broth. It works well, however, if you like a crispy bark, it tends to soften it a little. You can power through the stall. Trust your thermometer. The stall is caused by the moisture evaporating off the meat surface...sometimes it takes awhile to power through...but it WILL! Wrapping it when it reaches 200° IS the key, I think. I wrap in butcher paper, and then in an old beach towel, and stick it in an empty ice chest for a few hours. This allows the juices to settle back into the meat, and leaves you with a nice, flavorful brisket. My personal preference on a whole packer brisket is to trim the hard fat to about 1/4” thick, rub it (use your preferred rib recipe here), and allow it to sit in the refrigerator overnight before throwing it on the smoker. That’s what works for me, your mileage may vary. I smoke on a pit barrel cooker, with a mix of mesquite and hickory mixed in with the charcoal.

Pork tenderloins are one of my favorites. I usually do several of them at a time, and vacuum seal/freeze them for quick meals during the week. We do my version of tacos al pastor once or twice a month using these smoked tenderloins. Easy...and so damn tasty! Make a quick chipotle slaw with some coleslaw mix. I use 1/4 cup Hellman’s mayo, 1/4 cup sour cream, and a little smoked chipotle pepper. A little of the pepper goes a long way... Pickle some shallots...simple, slice up a shallot and soak in some fresh lime juice and a pinch of kosher salt for about 10 mins. Grill a little pineapple. I use fresh pineapple and skewer it, and give it some grill marks on the gas grill (to make it easy and quick). Cube up the pork and the pineapple. Fill warm flour tortillas with the pork, and pineapple, top with the slaw and pickled shallots. Garnish with a little chopped cilantro (Mrs Tex prefers Italian parsley..but whatever). Easy...tasty..quick weeknight meal!

If you are having trouble getting a complete BCG, I have an extra, new PSA premium BGC laying around. If you need it to get your rifle running, I’ll let it go for what I paid for it.

Ugh

And we the taxpayers will eat the cost.

FNJ

Thats ONE of the reasons...

I’m trying this

I’ve never had a FB account..They are evil.

They taste better than pineapple meatloaf

Yeah I’ve been out in the sun too long today.

Not to mention the man eating chipmunks that are running rampant this year.

I don’t wish the guy any ill will...but I wouldn’t shed a tear.

Thank you. It was delicious...and easy. Nice, quick weeknight meal.

Blender? Are you smoking dope in your mommas basement??!!

If you absolutely INSIST on pineapple with meat, at least make my Tacos Al Pastor... Marinated, grilled (or smoked) pork tenderloin, chipotle slaw, grilled FRESH pineapple, and pickled shallots. You’re welcome.

Seriously though....Libby canned pineapple?? I can’t believe that company is still around. Next time I see you, I’ll bring you a damn fresh pineapple.

That much I’ll concede....but very reluctantly.