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Everything posted by philpom

  1. The trip was great, we made all of our reservations before this event struck so we had concerns early on. We are glad it worked out. It was a fantastic getaway. Everyone needs to do what they feel is best for them and their family for sure. Not so sure it's bravery on our part but more like determination to live our lives, that and the CDC says your covid odds are 1:2331 versus the NSC says your odds for dying in a car wreck are 1:114, heart disease and cancer 1:7, drowning 1:1188.
  2. The landscape was beautiful, we'll be doing another trip to the area for sure. Nothing like driving for hours straight on a swerving 2 lane road at 75+ mph and never seeing any sign of life. A fantastic change from our 8 lane highways and mix masters. Do you know the purpose for all of the 8 foot tall fences at nearly all the ranches? I gather some are to keep things out and maybe some are to keep things in?
  3. Thank you and yes it was packed full of adventure. Food was far from the top of our list but that made it even more fun to improvise . It was true downtime for both of us, we even ditched the kids for a week, our first trip of significance without them for maybe 20 years!
  4. Luckenbach is good for maybe a few hours of live music and drinks, better make additional plans for while you are in the area. That being said, we couldn't allow ourselves to be so close and not visit.
  5. It finally happened, we took a trip to celebrate 25 years of marriage. We booked a week long stay at Peach Tree Inn and Suites. This is a great place to stay with a historic twist. Highly recommended. Our suite had a full size kitchen, a large fire pit and a smoker/bbq so there was some opportunity to cook. On arrival day we walked to Main Street and ate at Fredericksburg Brewery. We ordered a spinach salad to go. Pro tip, those are perfect for use in egg scrambles for breakfast. We were not prepared from a grocery perspective so we got creative (that's where all the fun is generated). Squeeze parkay from the front desk breakfast for cooking eggs as an example. Opas smoked meats was directly across the street so we grilled hatch pepper beef sausage for dinner one night. That worked really well when combined with bagel cheese and served on toasted dark Jewish rye and eggs. Here was another scramble I made, served this one with some bacon jam we found while shopping. That stuff is great! The food was delish but you have to have a good breakfast drink right? Enter the mimosa made from our champagne and orange juice from the front office. Yum! There is a ton to do in Fredericksburg and we did a lot of it. A good start was an all day winery tour where we not only drank too much but learned too much about the process. No worries, we had a chauffeured tour to keep us safe and comfy. In addition to several wineries we also enjoyed sizer and of course a good brew house. While out and about we grabbed lunch from a Thai joint. Very good, we shared red chicken curry and spring rolls. One of my favorite things we did was climbing Enchanted rock. We reached the summit at 11:30, sat and ate lunch together while we took in the view and wow, what a view. The final hurrah was a trip to Luckenbauch Texas for drinks and live music. Yes, it's a real place. We took a short side trip on our way home and had lunch on the shores of the Colorado River, it was a short visit but now we know we'll go back. Now I'm exhausted!
  6. I have both of these for several years now, even had them left out in the rain, no issues. If you hold your thumb on the light button on the duo it will lock and beep at you when it reaches a steady temperature. I highly recommend these.
  7. On the way out this morning. The flower is a Mexican Sunflower, they attract butterflies, and praying mantis
  8. Thai chili peppers and red curry paste gave this soup a great boost. Red onion, red bell pepper, celery provided color and texture (and lots of flavor) The soup base was built around coconut milk and red curry paste with ginger added for a pop. Fresh basil was added towards the end of the cook along with large raw shrimp and rice noodles for a robust soup. Delish! This is a practice round....
  9. That's right, it's that time of year when pumpkin finds its way in to everything, even if it shouldn't. My favorite thing to do is collect the seeds, clean them and roast with butter and salt until golden. It might be fun to try pumpkin bread. Perhaps some pumpkin puree in the base for a savory soup.
  10. A meal in one, what's not to love? How would it be toasted, I wonder? Delish I think.
  11. Thankfully nobody was injured, how horrible. I'm sure there's a New blue II out there.
  12. That looks down right delicious. Keep it away from me or I'll eat it all!
  13. I think I posted about the BioLite a long time ago, we are camping at the lake this weekend and decided to use it as our primary cooker. It burns almost anything, pine cones, bark, twigs, nut shells and even dried cow manure. For the record I use twigs and bark for boiling water but when cooking food directly over it I use wood chunks like hickory, no cow patty. This cooker obviously qualifies as cooking over fire. It is extremely unique in the idea that it burns wood gas for a very efficient burn. It uses fan forced air to get extremely hot and burn clean. For camping it offers endless fuel. When I bought it I charged the battery. I haven't charged it again because it charges itself while it burns. It even has a USB port for lights or phone charging. Home sweet home Visitors I also whipped up some chorizo/egg tacos for brunch. Served with guacamole, sour cream and hot peppers. We'll see what's next for the weekend.
  14. Yes, this was a corned beef. The only way to go for a last minute cook. You could obviously brine your own, kick it a notch and do the same.
  15. It's very easy and delicious, go for it!
  16. I bought this flat already brined. I woke up and thought pastrami sounded good so no time to brine.
  17. The brisket flat was cured in a salt brine so there is plenty of salt already, in fact I soaked it in cold water to reduce the salt.
  18. Hi Mandy, how are you starting your fire? Could it be remnants of the starter? Maybe try letting the smoker preheat for an hour before putting food on. When you say charcoal do you mean pure lump or charcoal briquettes? Perhaps try a different brand? Good luck, I'm sure others will chime in with ideas.
  19. A heavy dose of black pepper, garlic, onion, marjoram, oregano and coriander. Smoked at 240°f with pecan until 175°f and steamed until 203°f. Very tender, a bit of spice and delish! Pulled at 170°f and steamed to finish at 203°f (probe tender). Very delicious, will do it again!
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