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  1. Displaced Texan

    Latest Aaron Franklin Video by Chief Firewood - 7min 41sec

    Not sure what you mean. I don't say negative things, but I would say he has been successful no matter what the naysayers say.
  2. Displaced Texan

    Latest Aaron Franklin Video by Chief Firewood - 7min 41sec

    Yeah, one could go broke eating at barbecue restaurants too regularly. That's why we all pick each other's and his brains through his videos and do it ourselves. 🍻
  3. Displaced Texan

    Latest Aaron Franklin Video by Chief Firewood - 7min 41sec

    I'm on a "Texas Barbecue" Facebook group. Lots of negative things said about Franklin on there. Probably jealousy.
  4. Displaced Texan

    I never want to hear ANYTHING about FOOTBALL again...EVER!

    Well, the makes sense, but otherwise, I wouldn't see most people I know listening to these people as a regular thing.
  5. Displaced Texan

    I never want to hear ANYTHING about FOOTBALL again...EVER!

    The minutiae that those talking heads discuss is mind boggling. I don't know anyone who sits at home and tunes in to that crap. Tire shops, hotels, bars, etc., keep these morons employed. But I'm on the fence about how I feel about those tools.
  6. Displaced Texan

    Need advice for the first time trimming brisket

    A brisket I did a few months ago, I guess. As you can see, I try to get as much of that subcutaneous fat off as possible. As stated, 1/4" is good. A slice of that brisket.
  7. Displaced Texan

    Need advice for the first time trimming brisket

    Yep, this is the first video I followed on trimming. Still watch it from time to time as a refresher.
  8. Displaced Texan

    Need advice for the first time trimming brisket

    This video is pretty good and he talks about trimming that part you mentioned, I think.
  9. Displaced Texan

    Need advice for the first time trimming brisket

    I trim as much of that as possible. Won't render, way too rich for most people's taste. But, if you have success with that, cheers to you!
  10. Displaced Texan

    Need advice for the first time trimming brisket

    Right, as @MJB05615 stated, it is on every brisket. Suggest a good boning knife to carefully trim it out leaving a 1/4" like he said. It's okay if you "scalp" a bit of it. It will be fine. Yes, pics when done.
  11. Displaced Texan

    Espresso Maker Suggestions

    Shopping espresso machines and most of the DeLonghis are too tall to fit under my cabinets. Looks like it will be a Breville for me most likely.
  12. Displaced Texan

    Where’s the new smoker revealpage?

    https://www.smokingmeatforums.com/forums/#smoking-supplies-equipment.92
  13. Displaced Texan

    Newest OTBS Inductees

    Your new nickname is Niedermeyer.
  14. Displaced Texan

    Newest OTBS Inductees

    Initiation, eh? Hmmm.
  15. Displaced Texan

    Newest OTBS Inductees

    Congratulations to all! In my interactions with Jake, in particular, a long time coming and way overdue. Will be glad to see the OTBS banner. Edit: I can't spell "OTBS" correctly.
  16. Displaced Texan

    Chain Bbq restaurants.

    I went to the Naperville, IL "Rib Fest" once. Once. One of the places was from Fort Worth. I was disappointed, to say the least.
  17. Displaced Texan

    Last Round-up

    My thoughts are with you.
  18. Displaced Texan

    New Year's Day Eats

    Did up my usual southern tradition NYD food. Black eyed peas for good luck, pork for health, and greens for prosperity. Black eyed peas made with smoked sausage, ham, garlic, onion, salt, and pepper. The peas were dry. No need to soak. Simmer the meats, onion, and garlic. Add the water...
  19. Displaced Texan

    What are you making for new years?

    Not yet. We open a crew base at DFW in May. Will start searching sometime after that. The wrinkle is now my company is doing well at Midway airport and rumors are flying, lol, that we may open that up. With my daughter being in 7th grade and not wanting to move, well...we'll just see what...
  20. Displaced Texan

    Shrimp Etouffee/Creole

    Actually, a creole does not use a roux. You started and finished with an Étouffée.
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