Replies: 30
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All-In [43603]
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Meat threequel
Jan 19, 2021, 8:44 AM
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Mmmmkay. This is the jounge entry you've ALL been waiting for.
I'd recap how we got to this point but nah too lazy.
Took her out of the fridge late yestiddy. Let her hang out at room temp for an hour. Then tossed my meat into the oven at 225. This is a still wrapped virgin piece that I hadn't even laid my eyes on.
Ran out for a bit and returned 2 hours later. I walk in and hear TRDJuanita proclaim (in Spanish, of course) "ZOMG THIS IS THE BEST BRISKET I'VE EVER HAD!".
Lemme back up. TRDJuanita don't historically really like brisket. Sometimes I wonder if she likes ANY of my meat, but lol marriage.
So I'm all like "GOOOD. Glad to hear that. Wait, did you slice it?" She replies "well not really but I did get into it and it's YUMMY".
Enter first attached pig. That's what I walk into.
So then I commandeer my meat and proceed to slice it against the grain like a boss. FTW I used a serrated bread knife and it twerked just fine.
Attached you'll also find a pig of a slice from the middle cross section, and a pig of a slice from the pointed end.
Odd how one piece of meat can have so many differing characteristics.
So, HOW'D MAH BRISKETTATE? Good. Dayum good. Muy bueno, actually. 10/10 to my untrained brisket palette.
Ate some, rest in fridge. Will eat again today. Already plotting schemes for what do with the balance and the early leader in the clubhouse will be mixtos con frijoles negros.
Before I wrap up, a big shout out to the boys over at Masterbuilt for making the finest electric smoker on the market. I'd also like to thank French's for providing high quality mustard. I'd be remiss if I didn't thank Sierra Nevada, the Morton salt company, my local butcher for the paper assist, 19B for his guidance and direction, 7spots for being shatfaced, cutiger85 for sticking with me through thick and thin, JohnFBell® for tmailing me tiddie pigs of his first AND second wife, the guys back in the warehouse at Reynolds for their cutting edge innovations in the aluminum foil world, and Duke Power for providing a 13 hour uninterrupted stream of electricity. Many hands make a difference folks! If you have any questions or feedback, just let me know I'll be here ALL DAY FOLKS. Like, subscribe, and retweet! El fin.
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Heisman Winner [135674]
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Soooo your wife is one of those people that thinks
Jan 19, 2021, 8:52 AM
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brisket should be pulled like pork . . . . .
I think that is grounds for uncontested divorce in Texas.
Enjoy my friend, nothing better than a good hunk of meat in your mouth. especially when it is yours.
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All-In [43603]
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I mean, that's one way to look at it. No disagreement here.
Jan 19, 2021, 8:53 AM
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She's also the kind that if/when she ever does want my meat in her mouf she'll get right to it without playing raindeer games with formalities.
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All-In [46801]
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You put it in the oven?
Jan 19, 2021, 8:57 AM
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CU Medallion [59982]
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FBCoach
Jan 19, 2021, 9:49 AM
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mocking others' decisions is the pinnacle of life.
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All-In [43603]
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IKR?
Jan 19, 2021, 10:35 AM
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Like, how thafuck else does he suggest you warm cold meat?
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All-In [31388]
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Re: IKR?
Jan 19, 2021, 10:37 AM
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To be fair, the commonly accepted correct storage and reheating methods for cue are vacuum sealing and sousvide reheating.
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All-In [43603]
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Yeah that's not fair at all.
Jan 19, 2021, 10:39 AM
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Let's don't get toooooo carried away there, hipster.
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All-In [31388]
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Re: Yeah that's not fair at all.
Jan 19, 2021, 11:01 AM
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All-In [43603]
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I can't even spell soup vid. Sounds like a cousin to
Jan 19, 2021, 11:02 AM
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co vid. That ain't authentic mexican. I can tell you that much.
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All-In [43603]
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All-In [46801]
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Was the light on in the bedroom?***
Jan 19, 2021, 10:38 AM
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Lot o points [163010]
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Congrats, looks great.
Jan 19, 2021, 9:05 AM
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You da man!
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CU Medallion [54011]
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I’d eat it!
Jan 19, 2021, 9:15 AM
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Lookin good homie.
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All-In [31388]
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Re: Meat threequel
Jan 19, 2021, 9:15 AM
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Best uses for leftover brisket are all meheecano applications- nachos, tacos, quesadillas, enchiladas, burritos, you get the point. Any combination of tortilla, queso, onion, cilantro, and salsa. I’m certain you have the necessary ingredients on hand already.
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CU Medallion [65983]
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Don't forget
Jan 19, 2021, 10:14 AM
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.
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Heisman Winner [137803]
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20 hours of work into a $75 hunk of Prime cow:
Jan 19, 2021, 9:15 AM
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and somebody not only unwraps it before me, but mangles it with Latina press-on nails, well...
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All-In [47680]
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Wait wait WAIT just a dammminute
Jan 19, 2021, 9:47 AM
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JohnFBell® is sending pigs of exwife tiddies? Why have I not seen these?
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Oculus Spirit [80998]
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You people spend a lot of time and energy on food
Jan 19, 2021, 9:54 AM
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Are you all fat? Because you sound fat.
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Heisman Winner [137803]
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Re: You people spend a lot of time and energy on food
Jan 19, 2021, 10:12 AM
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Heisman Winner [135674]
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All-In [43603]
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Well. I guess it taint quite the same as heading out
Jan 19, 2021, 10:38 AM
[ in reply to You people spend a lot of time and energy on food ] |
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to dirtyazzed shem creek listening to an Uncle Mingo cover band while drankin hot draft miller lites on a 122 degree day with a bunch of Ohio tourists, but to each dey own I reckon.
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Oculus Spirit [80998]
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Wait, you can just stop right here.
Jan 19, 2021, 11:24 AM
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Uncle Mingo has a cover band?
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Heisman Winner [137803]
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right?!***
Jan 19, 2021, 1:09 PM
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Lot o points [155674]
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Oculus Spirit [80998]
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NP
Jan 19, 2021, 1:39 PM
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And aside from the Ohioans, the rest of that sounds pretty good.
I mean I'd take that any day over it being 50 and rainy outside, and me sitting inside on here because its too chitty to go outside.
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Oculus Spirit [79125]
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Yo TRDJ
Jan 19, 2021, 12:31 PM
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about those tiddie pigs....
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All-In [36448]
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Looks amazing.
Jan 19, 2021, 2:18 PM
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Do you live in Gville area? If so any real authentic Hispanic places to go? Those hole in the wall w a sweet Hispanic granny back there making the food are hard to find. TIA
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All-In [43603]
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Stop EVERYTHING you are doing and go to
Jan 19, 2021, 2:37 PM
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El Valedor.
401 W. Parker Rd.
Little sketch looking from the outside but trust me when I tell you it's a safe, clean, family run joint full of hard working people wanting to make, serve, and eat food. You gotta park around back and it may be a good idea to make your first trip for lunch under daylight conditions.
Please provide full reviews to the jounge when complete.
Can't read the menu and/or decide on what to get? Just order the EL VALEDOR. Huevos medio. And trust it.
Muchos Regardes, TRDJ
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All-In [36448]
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Thank you. I’ll visit and review
Jan 19, 2021, 2:47 PM
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I took 3 years of Spanish in high school 3 classes in college and spent 3 weeks in Cuernavaca at a Universidad. And I maybe can read the menu! American education system is terrible.
Although I did get drunk and lost in Acapulco one time and was able to get back to hotel w only Spanish. You know the bars never close there? It may have changed by now though.
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All-In [43603]
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They can work their way around some Engrish in there
Jan 19, 2021, 3:06 PM
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so no worries.
Fair number of pigs of menu items too.
Look around at the walls. The pigs are menu items that may or may not be on the actual index card errrrr menu.
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Replies: 30
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