radtek

First thing that came to mind was a nice rich Carbonnade. Then Borracho beans. And Texas-style Chili... Must say that for most applications a hoppy beer will not mesh well with other ingredients and will make the resulting dish undesirably bitter. So whether it is a dark or pale beer make sure the hop "bitterness units" are on the low side. Certainly no IPA's need apply. Cheap American or Mexican lagers are quite versatile because there are hardly any BU's to them. I think reducing a hoppy beer as an addition to a glaze or touch of sauce might go over well. Something just screams dessert when I think about this. Reduced stout syrup on vanilla ice-cream...

I had to look that^^^ up to make sure the toppings were what I thought they were. Peanuts, green bean, green onion and some sort of sliced cured meat (ham?). One other item I can't tell- Some sort of spicy julienned bamboo shoots? Gravy dry noodles with well chopped condiments! I like. Found an amusing and short vid from the "Menu Stealer" about the dish...

Welcome!

Found a new Asian market today. Focus is Vietnam and Philipines but they had a bit of everything. Very comprehensive and indicative of high turn-over. Frogs. Duck heads. Pig blood. Extremely reasonable prices.

lol I bought one for sausage but really excels when it comes to dough.

Ah just a boule or round loaf? I thought you referred to the country style of wild fermentation.

Sourdough? Local wild yeast!

Olives!

Hey the guru rocks. I use one for my egg. That's how you hold 210* spot on for 7 hours. May just have to do a little road-trip up to ol' Austin, perhaps next week. Just up the road. I dunno tho about waiting in line that long. What about restroom breaks? Lose your place in line or do ya get a number?

It's generally a Southern thing or obsession if you will. But enjoyed by all. The OP is about Texas regional BBQ smoked brisket. Other parts of the States have their own styles and cuts from various animals that they prefer. In Kansas/Missouri it'll be the whole gamut of smoked pork ribs, butt, beef, chicken and other meats. In the Deep South, the Carolinas, Georgia etc the focus is in whole-hog BBQ. Cooking temps range from 165F (74C) for really long cooks on up to about 275F (135C) for intermediate times. For example I smoked a rack of pork ribs last week @ 210F and they took 7 hours at this temp to be ready. Ands the difference between BBQ and smoking is...?

Hi!

Sweet! It looks sturdy. Is that 20" or 16"? Did you catch a price?

Actually those Trader Joe's pop ups look quite tasty.

This is fantastic! Had me looking at my greasy 40yo Kitch-n-vent and 7" ducting at 0430... I really want to gut my kitchen and redo the entire area. The ROT for my range is just over 300cfm and I doubt the existing fan meets 100cfm. Good luck finding that in the economy brands of vents. What I may end up doing is placing an external fan/blower myself until the kitchen remodel can come together.

I use the scotchbrite heavy duty sponges (green pad-yellow sponge) and have zero issues as you're describing. Buy them by the 8-pack I don't think a "greener sponge" is worth the trouble and expense unless it satisfies something inside...

Smoked pork spareribs. Alkaline noodle. Onion from garden. Broth is that mystery stuff from the bottle that makes soup or dip-condiment per ratio of water and a frozen chicken stock-cube.

Post cook a little sauce perhaps, but I've grown away from it. Definitely pickle and raw/vinegared onion. Bread. I'd say if the brisket needs sauce then something went wrong. Just brisket in general my two cents.

That's for sure. When people say come over for "BBQ" they don't mean hamburgers and hotdogs.

I have it in my queue. Will watch it after the rest BBC's "Egypt"... Well maybe not. The first episode of that was really blah and not really bingeworthy. Really liked the first season of Mind of a Chef and watched it several times.

Luckily I'm not blocked from PBS. Had seen all those vids before. I'm not really enamored with the little offset he chose but Old Country seems a better choice than NB, Charbroil or Brinkman cookers. Recommend a step-bit over a hole saw. I'm coming to the conclusion a custom job may be required because of the quality issues. Most commercial offset pits are pretty flimsy and drafty and often require modifications to perform properly.

Poison sumac is worse. If you encounter it be very very careful. How about a disposable painter's paper bunny suit for tearing out poison oak? Wear that with gloves, goggles and perhaps a respirator or mask at the least. And for heaven's sake don't try to burn poison oak once it's been ripped out. For those that don't know already...

When I was making baguettes an overnight poolish was a critical component. The texture simply won't even be close without it. The dough recipe itself is simple: AP flour, water, yeast and salt by weight. Steam in the oven during the first 5 minutes helps a lot. I'd throw a cup-full of water in before closing the door.

I like the kettle idea. Get real surgical with it without manhandling a heavy pot full of scalding liquid.

That's pretty close to my ideal pit. Was looking at New Braunfels but they're a cruel joke compared to their original construction and quality. Oh guess I'll have to suffer a bit longer with my BGE- which may get sold to defer the cost of an offset.

I want an offset that has a third, but vertical chamber. Something to hang sausage in!