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Voltronjacko
| Favorite team: | |
| Location: | Austin, TX |
| Biography: | Texas State Bobcats |
| Interests: | Texas BBQ and Tailgating |
| Occupation: | Marketing |
| Number of Posts: | 17 |
| Registered on: | 2/5/2017 |
| Online Status: | Not Online |
Recent Posts
Message
re: Recommend me an offset smoker
Posted by Voltronjacko on 7/27/20 at 9:09 pm to TH03
It was craigslist or FB marketplace (can't remember which one).
1
re: Recommend me an offset smoker
Posted by Voltronjacko on 7/27/20 at 9:04 pm to Junky
quote:
The brazos is good, the great part about Academy is you can look at all they have a choose which or if you want to buy.
Don't overlook craigslist and Facebook marketplace. You can find a deal if you're not in a rush. Usually a $35 harbor freight angle grinder and some high heat paint are all that is needed to freshen one up.
Just make sure it is at least 1/4" steel for heat retention.
Completely agree. Here in Austin I found the OC Brazos for $300 on craigslist or fb marketplace. Quick hit with a wire-wheel, new coat of hi-heat paint, added a probe-port and it was ready to roll.
I love it so far. Large enough to have several cuts of meat without having too large a fire. Smoke stack positioned at grate level. 1/4 inch everywhere. It's been a champ so far.
re: Suggestions for Austin, TX
Posted by Voltronjacko on 7/18/18 at 1:21 pm to cgrand
If you do LA BBQ, do a pre-order so you can skip that amazingly slow line.
re: Has this reddit jambalaya recipe been discussed?
Posted by Voltronjacko on 5/8/18 at 8:30 am to Btrtigerfan
WTF gif is the first thing that popped into my mind.
re: Crawfish Burner Question
Posted by Voltronjacko on 4/24/18 at 2:30 pm to Fonzarelli
So, this weekend I was using a 120qt. bayou classic pot, the SP40 double jet burner. I had upgraded to that 60 psi regulator linked in the OP and a stainless steel 10 ft. hose. I had a full 30 lb. propane tank. I noticed after awhile the tank had condensation on it, and it kept cutting the gas off. I had to disconnect, reconnect, and start back up but couldn't crank it up. Any idea of the problem? I think it might have been the adapter. I have a green acme adapter that is on the best materials website, but it says for up to 200K BTU. Should I spring for the red (400K-500K BTU)?
re: Headed to Austin in about a month.... update with a couple more questions in the OP.
Posted by Voltronjacko on 4/20/18 at 9:29 pm to rjevans123
If you do LABBQ, they are notorious for being slow.
Protip: Do the pre-order and skip the line.
LINK
Protip: Do the pre-order and skip the line.
LINK
re: Your Favorite CookBook?
Posted by Voltronjacko on 12/5/17 at 9:09 pm to supermastres
For those that enjoy science based cooking like The Food Lab, be sure to check out Meathead Goldwyn's book titled "Meathead: The Science of Great Barbecue and Grilling" It's all science based around BBQ, grilling, meats, etc.
Amazon Link
Amazon Link
re: Why hasnt Yeti made a good backpack cooler that RTIC can copy for us? UPDATE in OP
Posted by Voltronjacko on 10/16/17 at 8:25 pm to CarRamrod
re: Why hasnt Yeti made a good backpack cooler that RTIC can copy for us? UPDATE in OP
Posted by Voltronjacko on 10/5/17 at 6:45 pm to cajunbuck
RTIC is making a backpack cooler now. It's not on their site, but I saw them at a Bucee's in central Texas recently. Can't remember the price.
re: Best BBQ in Lockhart, TX
Posted by Voltronjacko on 9/22/17 at 8:19 am to RebelliousGooner
Smitty tends to be pretty inconsistent. I'd say Blacks for lunch, then stop by Kruez to grab some sausage links for the road.
re: Please recommend practical high heat resistant gloves
Posted by Voltronjacko on 8/27/17 at 1:11 pm to Kill Switch
If you are talking about gloves specifically designed for handling food, I've recently started using the cotton liner and glove method like what Malcolm Reed from Killer Hogs uses here. I like it because your hands are protected, yet the gloves are flexible enough to get a good grip on food. I bought the cotton liners and gloves at Harbor Freight.
Malcolm Reed's glove method
Before the gloves above, I was using something close to these. Still great gloves, just harder to grip food with.
Another set of gloves
Malcolm Reed's glove method
Before the gloves above, I was using something close to these. Still great gloves, just harder to grip food with.
Another set of gloves
re: T-Boys slaughter house now serving Ultra Low-Carb Boudin
Posted by Voltronjacko on 5/10/17 at 7:51 pm to Darla Hood
re: How good is salt lick BBQ?
Posted by Voltronjacko on 5/3/17 at 11:11 am to Turbeauxdog
If you are in Dallas, you need to try CattleAck BBQ. There is a rumor going around they might grab the top spot in June's Texas Monthly Top 50 BBQ joints.
CattleAck BBQ
CattleAck BBQ
re: I want an honest opinion of the F&D Board on the Salt Lick BBQ in Driftwood, Texas
Posted by Voltronjacko on 5/3/17 at 11:11 am to Haydo
Agree with others here. Salt Lick is a tourist place with great scenery and sub-par BBQ.
re: Stiles Switch, Rudy's, Terry Black's, & Slab (Austin)
Posted by Voltronjacko on 5/3/17 at 11:05 am to I am GLORIOUS
Stiles and Black's.
re: Thermapens for $59
Posted by Voltronjacko on 4/18/17 at 12:06 pm to Sherman Klump
re: What do you know about Traeger pellet grills?
Posted by Voltronjacko on 2/8/17 at 9:16 am to Cajunate
I've found that it's best to add one of these type tubes in the main chamber to add extra smoke. Personally, I have one of the 12 inch versions and I get around 3-4 hours before having to refill.
A-MAZE-N Products
A-MAZE-N Products
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