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  • DParker's Avatar
    6 Hours Ago
    It was like cutting through warm butter. This is far and away the most tender and moist brisket I've ever had. Tasty too. The only mistake was putting more salt on it before smoking it. Brisket should be a little salty, but this is just a wee bit more than ideal. Still damned good though.
    60 replies | 409 view(s)
  • DParker's Avatar
    9 Hours Ago
    There...better now?
    60 replies | 409 view(s)
  • DParker's Avatar
    22 Hours Ago
    I have no idea what this is about, but I approve anyway.
    60 replies | 409 view(s)
  • DParker's Avatar
    1 Day Ago
    LOL! You do know that they come out of the water and go into a smoker eventually...right?
    60 replies | 409 view(s)
  • DParker's Avatar
    1 Day Ago
    I thought he said he already got one for Christmas or his birthday.
    60 replies | 409 view(s)
  • DParker's Avatar
    1 Day Ago
    Geez...it took you long enough. :p You'll be singin' from a different hymnal when I post pics and my taste test report, though. Hell, I might even make burnt ends out of it if I have the time.
    60 replies | 409 view(s)
  • DParker's Avatar
    1 Day Ago
    DParker replied to a thread Chevy SS in Podunk Corner
    Beats me. As far as I know this was the last thing bearing "Chevy" and "SS" that was worth noticing.
    5 replies | 54 view(s)
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  • DParker's Avatar
    2 Days Ago
    There's actually a little German restaurant that makes killer strudel just down the road from me right here in my sleepy little 'burb. They don't deliver, but they will sell you a whole 2 ft long cherry, apple or peach strudel to-go. Something to ponder on my way home from work tomorrow.
    60 replies | 409 view(s)
  • DParker's Avatar
    2 Days Ago
    But seriously...now I want some strudel.
    60 replies | 409 view(s)
  • DParker's Avatar
    2 Days Ago
    That's all I read. This one is pretty basic, but authentic and classic. Serious Eats: German Potato Salad Recipe
    60 replies | 409 view(s)
  • DParker's Avatar
    3 Days Ago
    Wow, that does look good. Nice find. OK, Bob...change of plans. Bring that instead. :-) ETA: I found the actual recipe that video is for: http://recipesforourdailybread.com/cajun-potato-salad/ Who Dat! Best Cajun Potato Salad with Shrimp Author: Diane @Recipes for our Daily Bread Recipe type: Potato Cuisine: Cajun Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: 20 people Ingredients 5 pounds new potatoes, washed and cut into equal bite-size pieces 2 lbs of shrimp cup crab boil seasoning 1 -1/2 cups mayo lbs bacon, cooked hard and crumbled - see oven bacon recipe on the blog. Two tablespoons creole mustard One tablespoon Worcestershire cup celery, chopped fine Six boiled, sliced eggs Two teaspoons Tony Chachere's Creole seasoning teaspoon black pepper teaspoon granulated garlic cup sweet relish Instructions Wash and cut New Potatoes similar in size. Boil them until tender in Crab/Shrimp Boil seasoning in a large pot. Drain the water from the potatoes into another pot. Leave the potatoes in the pot. Bring the water to a boil and add the shrimp. Cook the shrimp until pink. DO NOT over cook. Do not wash the potatoes off. The mayo cuts the spice. Remove shrimp from the water. Peel and cut up if needed. Combine the potatoes, shrimp, chopped celery, sliced eggs, and crumbled bacon. In a separate bowl, combine the mayo, creole mustard, Worcestershire, Tony Chachere's Creole Seasoning, pepper, and garlic powder and mix well. Mix the dressing well with the potato, shrimp, celery, eggs, and bacon. Refrigerate
    60 replies | 409 view(s)
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  • DParker's Avatar
    3 Days Ago
    Actually, I don't think I've ever tried a style of potato salad that I didn't like. I've had some examples of extremely poor execution of a given style...but well done I like them all. German just enjoys a slight edge with me.
    60 replies | 409 view(s)
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  • DParker's Avatar
    3 Days Ago
    I always knew you were a smart guy, Bob. :grin: This is the first I've heard of OnXmaps. I just looked it up and am fiddling around with a free trial version, and I'm liking it so far...especially the private land boundaries and owner information feature. There are public land units I hunt regularly where some of the boundaries are not well indicated on the TWPD maps, nor are there any obvious fence lines, tree markings, etc, so it's always been a bit difficult to know when I'm in danger of trespassing. Pretty cool. Thanks for the tip.
    34 replies | 750 view(s)
  • DParker's Avatar
    3 Days Ago
    1 gallon Water 1 cup Kosher Salt cup Dark Brown Sugar 5 Tbsp Curing Salt (Prague Powder #1) 3 Tbsp Pickling Spice 1 Tbsp Whole Coriander Seeds 1 Tbsp Whole Black Peppercorns 1 Tbsp Garlic Powder What originally got me interested in making pastrami to begin with was some videos I've seen on people doing that with venison. If I manage to get it right with the brisket, and if I ever kill another deer, I'm definitely going to give it a try. Sure. Bring potato salad...German, if possible.
    60 replies | 409 view(s)
  • DParker's Avatar
    3 Days Ago
    That's the same polycarbonate tub I use for all large volume cooks. I just left it uncovered for the photo. I did abandon use of the plastic lid because it would just warp from the heat and let too much heat and evaporation out. Now I just cover it in aluminum foil, which gives me a decent seal...for now. What I really need to do is take a cheap old Igloo cooler and cut a hole in the lid just big enough for a tight fit around the sous vide stick. That'll give me the benefit of a better seal and, with the insulation, the cooker won't need to run nearly as hard.
    60 replies | 409 view(s)
  • DParker's Avatar
    3 Days Ago
    What it should get me is the tenderness and full doneness of a long, low dry cook, but with a lot more retained moisture. And hopefully more depth of flavor due to it being covered in rub while it's cooking for 3 days. I'd love to try a Prosciutto or Serrano-style ham. And from what I'm reading it's quite doable at home. Of course, you can't really duplicate them completely because a lot of their character is due to the breeds of pigs used and their diets. But you should be able to approximate them. The problem is that they require months (even a year) of aging in a temperature and humidity controlled environment, and I don't know how I could swing that in a practical way without screwing up a part of the house so bad that I'd end up sitting on the front doorstep with all of my personal belongings. But I'm working on the idea.
    60 replies | 409 view(s)
  • DParker's Avatar
    3 Days Ago
    Uh oh. I see Billy lurking. I'm in for it now.
    60 replies | 409 view(s)
  • DParker's Avatar
    3 Days Ago
    I finally took my 10.5 lb prime packer brisket out of the freezer this past Saturday and put it in the fridge to thaw. Since I got out of the office at a reasonable hour tonight I decided the time was right to start the process of transforming it into magical meat products. My primary goal is pastrami, that undisputed king of deli sandwich meats. But 10 lbs seems like a lot for a first effort, so I decided to break it down by separating the flat from the point, turn the ~6 lb flat into pastrami and do a miniature version of a standard smoked brisket with the ~4 lb point this Saturday. Well, almost standard...if you don't count the 36-hour 155F sous vide bath it's taking first. I can picture Billy now, shaking his head in disgust and muttering, "He's dead to me." :p So, that will be going for the next 3 days. Meanwhile the flat is sitting in a big-assed zip-loc bag full of pickling brine in the fridge where it will sit for the next 10 days, at which point it will be corned beef. Then it'll be rinsed, soaked in cold water to leech out most of the salt and then into the smoker it'll go for a few hours until it comes back up to 155F and...if all goes well...pastrami! Stay tuned.
    60 replies | 409 view(s)
  • DParker's Avatar
    3 Days Ago
    DParker replied to a thread Help with Hunt Stand in Podunk Corner
    I haven't tried that feature yet. I'll give it a look-see in a bit and let you know if I learn anything (or even if I don't). Customer support? They're used to it...and far worse, believe me.
    8 replies | 79 view(s)
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  • DParker's Avatar
    4 Days Ago
    That's what I keep telling people when they point at my gut, but I don't get the sense that it's been a convincing argument. The interesting thing is that he doesn't seem to be looking around and scanning for threats, unless those are the photos that are missing from the collection. He just seems fixated on the stump.
    11 replies | 96 view(s)
  • DParker's Avatar
    4 Days Ago
    DParker replied to a thread Friday music vids in Podunk Corner
    I'm guessing there wasn't quite as much acid dropped at this one.
    649 replies | 51348 view(s)
  • DParker's Avatar
    4 Days Ago
    If I were interviewing candidates for a position at a drive-through fast food window that would be an automatic hire.
    858 replies | 24116 view(s)
  • DParker's Avatar
    4 Days Ago
    DParker replied to a thread Friday music vids in Podunk Corner
    And they hadn't even invented the weed-whacker yet.
    649 replies | 51348 view(s)
  • DParker's Avatar
    5 Days Ago
    DParker replied to a thread Friday music vids in Podunk Corner
    Soooooooooooooul Train!
    649 replies | 51348 view(s)
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    858 replies | 24116 view(s)
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TX, where the chili has no beans

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- Diemon Dave

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