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Found 18 results

  1. I received a message from one of our HS members to put up a smoking BBQ thread on HS. His request was as follows: Would you consider starting a thread on Hornsport that explained step by step how you smoke & prepare different meat cuts. Please be very elementary in your explanations. Also please give a list of the minimum equipment- smoker type, thermometers, rubs, temps, time, etc. I love bbq but have NO cooking skills. Now that I have the time, I would like to become somewhat proficient at it. Seems fairly basic, but in actuality, it's quite a complex request.
  2. Can't lie. Didn't make this recipe myself. I stole from Michael Symon, an Iron Chef. Super easy, light, and refreshing. Great with BBQ/grilled meats! I only added half the dressing mixture. Tasted the salad to see if I needed to add more and did not. Add the liquid mixture to your liking. http://abc.go.com/shows/the-chew/recipes/grilled-corn-salad-michael-symon
  3. Sorry for the delay, but this thread is going to discuss the types of woods used in smoking. You can use many types of woods for smoking, and each imparts different flavors. Depending upon what tyype of meat you've got on the pit, that will help determine what type you use. Let's discuss here, and as always, I'll try to answer questions for y'all. Here's a list of my favorites: Pork: Apple, Cherry, Hickory, Pecan, Maple Beef: Pecan, Oak, Mesquite Turkey: Cherry, Pecan Chicken: Oak, Apple, Pecan Fish: Alder NEVER use pine or cedar for smoking. I tend to use red o
  4. We have not had an update on this in a few weeks, so here goes. I'm going to discuss several things in this edition that were suggested in Part 3. Feel free to throw out some more questions in this thread and I'll try to answer them. How to start the fire in the pit and keep it hot: This is a fairly easy thing to get going. I will typically get lump charcoal, (I use Royal Oak lump,) and load it into a charcoal chimney. The way the charcoal chimney works is by stuffing no more than two full sheets of newspaper in the bottom of this; flip it right side up, then load th
  5. Mike says this board needs some spice. Let's talk food in Austin for a few minutes. Chime in, tell me your hidden gems or even the common joints that everyone knows about. Nothing is off limits. It's the offseason. So I made the trek to Austin a few weeks back. We had food at several places, some old names you'll recognize, a few new ones. Here is my list, good/bad/otherwise Kerby Lane: I remember this place being better back in the day. It was by no means awful, but it really wasn't memorable either. Went there for a late supper, had chicken fried chicken. It was just, well
  6. I'm taking the family for a little get-a-way trip this weekend before spring ball starts. I've done this in the past and I have been very pleased with the recommendations I've gotten from you guys. So where's the best places to eat at in San Antonio? Mexican? BBQ? Burgers? Breakfast? Whatever. Best place to sit outside and enjoy a beer or margarita? Thanks for the help!
  7. So I'm watching the Travel Channel right now and it's highlighting BBQ joints across America and the first one that they showed is Gatlins BBQ in Houston. The food looks pretty good, specifically the Brisket sandwich. Anyone have any experience at this place? Any good? What are some other good BBQ places in Houston? Best you've ever eaten?
  8. Travis posted this on TOS about his new place. I'll probably try to swing by next time I'm down that way. In the meantime, always good to support a fellow Horn, so go try it out. My wife and I are proud to announce that we have opened Hays City Store in Driftwood at the intersection of fm 150 & 3237 in Hays County. It is in between Kyle, Wimberley, and Dripping Springs. We serve scratch made Texas comfort food with a full bar, outdoor beer garden, and small general store for the neighbors. If you like Chicken Fried Steak, fresh ground burgers, fresh salads, etc and home made des
  9. From the "WTF File," it seems that an Austin City Councilman is messing with the fabric of Texas BBQ. This has got to be the most proposterous thing I've ever heard of. Seriously, what is wrong with people these days? BBQ has been around since the dawn of time in Texas. Smoke from fires has been around since the cavemen. Sheesh. If you'd like to respond directly to the councilman, his Twitter feed is @d3forpio or https://twitter.com/d3forpio Barbecue Master Aaron Franklin Slams Proposed City Smoke Limitsby Meghan McCarron and Nadia Chaudhury Mar 30, 2015, 9:38a 10 Comments
  10. Been a while since we've had a BBQ thread. Last night I put a 13# brisket on the pit, and today, added 4 racks of St. Louis style ribs. Key to the ribs was, I got a tip from a buddy, NorthTexasHorn, to add Whataburger Honey Butter to the final step of the ribs. I must say-AWESOME! I still used the Salt Lick Garlic Rub on the ribs. Nice mix of spice to sweetness. Here are the pictures. Weather last night was mid 40s, calm, a bit of rain on and off. I was out in the pit with the dog, a bit of Austin's KOKE FM streaming, some Willet Rye in the glass, and a nice Cuban cigar to keep
  11. I thought I'd start a thread for everyone to share their favorite Snack/Appetizer/Drink/Grill recipes for Sunday. I tried to open the Old Orangebloods Recipe Index from Google but couldn't get it to open. Maybe some of you can get it open and share it with everyone. Our late friend, Jeff Dillard, had many of his great recipes in that collection. RIP old friend.
  12. I thought some of you would be interested as it seems so many have eaten at the piace at one point in their lives or another. I, for one, will make it a point to eat here one more time before they shut the doors. http://www.news-journal.com/news/local/iconic-longview-restaurant-johnny-cace-s-to-close-doors-in/article_166210e0-a0f1-11e4-838a-03cafd1ab2f7.html#.VL70ybp0038.facebook Iconic Longview restaurant Johnny Cace's to close doors in March By Amy Pearson apearson@news-journal.com An iconic Longview restaurant announced this afternoon it will close its doors in a few months.
  13. I received a message from one of our HS members to put up a smoking BBQ thread on HS. His request was as follows: Would you consider starting a thread on Hornsport that explained step by step how you smoke & prepare different meat cuts. Please be very elementary in your explanations. Also please give a list of the minimum equipment- smoker type, thermometers, rubs, temps, time, etc. I love bbq but have NO cooking skills. Now that I have the time, I would like to become somewhat proficient at it. Seems fairly basic, but in actuality, it's quite a complex request.
  14. At my place, 2 pork butts and 2 tri tips. I've got a baseball team of 16-17 yr olds to feed tomorrow. Of course I had to eat.
  15. Some of you have read this before, but I was feeling a bit nostalgic tonight and wanted to share with my HS buddies. Last summer I took a trip to Lockhart with my son, and this is the recap. For those that have read it before, I apologize for rehashing. For those that have not, read on. One of the best father/son trips I've ever had with my boy. As I drove the Ford F150 rental down the 130 Toll Road on Thursday, on my way to Lockart, I think my taste buds were racing faster than the 85 MPH speed limit. You see, when NTG came to Washington for a visit a few weeks back, we got
  16. Gosh, I love Nate Silver! Stats for everything! VORB (Value over Replacement Burrito) LULZ Wish I had this job. I've actually had burritos from all the SF establishments listed. HRD is unique because it incorporates Korean flavors. Intrigued to see who prevails in the South/West Regions. Only burritos I've had in Texas were from chains: Freebirds, Chipotle. http://fivethirtyeight.com/features/in-search-of-americas-best-burrito/
  17. So, as most of y'all know, we had a big shindig this weekend here at the casa for PDX Horn's going-away party. Brisket, a keg of Shiner Bock, tons of food and a great time. Well, that was Saturday. Sent my son to the store for ice on Sunday morning. Again Sunday night. Today I said, "screw it." I'm proud to announce the new addition to the Man Pit. Please welcome Kegerator! And a couple of Panoramic Shots:

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