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(CNN)   Guy Fieri's trashcan nachos are a thing   (cnn.com) divider line
    More: PSA, Barbecue, Cheese, Sauce, Guy Fieri, Eating, Restaurant, Food Network, Food  
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1193 clicks; posted to Food » on 15 Dec 2020 at 6:20 PM (11 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2020-12-15 2:49:23 PM  
That looks a bit over the top.

A while back, in one of these threads, some intrepid farker posted their smoked queso and that's all I ever do now when I make queso - easy and awesome and really, *really* good when you make those baking-pan nachos with farking everything
 
2020-12-15 3:44:42 PM  
I can't hate Guy Fieri. By all accounts I've seen he's a decent man who seems to genuinely enjoy what he does.

"Trash can nachos" does sound like something off that parody menu, though. Especially priced at $70.
 
2020-12-15 6:32:52 PM  
i.redd.itView Full Size
 
2020-12-15 6:35:41 PM  

Cagey B: I can't hate Guy Fieri. By all accounts I've seen he's a decent man who seems to genuinely enjoy what he does.

"Trash can nachos" does sound like something off that parody menu, though. Especially priced at $70.


Came to say the same thing.  I know this is Fark and that I'm supposed to hate him.  I recognize the hair and the backwards sunglasses, etc.  He treats average people nicely.  I can't hate him.
 
2020-12-15 6:51:12 PM  
70 bucks? I'm making my own. With chorizo con queso to go with the pulled pork.

Cause chorizo is awesome.
 
2020-12-15 6:53:41 PM  

Axeofjudgement: 70 bucks? I'm making my own. With chorizo con queso to go with the pulled pork.

Cause chorizo is awesome.


I thought that's what it was at the restaurant, but it's Goldbelly so it's got about a 1,000,000,000,000 % markup.
 
2020-12-15 6:56:06 PM  

tkgeisha: Axeofjudgement: 70 bucks? I'm making my own. With chorizo con queso to go with the pulled pork.

Cause chorizo is awesome.

I thought that's what it was at the restaurant, but it's Goldbelly so it's got about a 1,000,000,000,000 % markup.


Hey the trashcan will set you back 10 bucks at target...
 
2020-12-15 7:00:21 PM  

Earl Green: Cagey B: I can't hate Guy Fieri. By all accounts I've seen he's a decent man who seems to genuinely enjoy what he does.

"Trash can nachos" does sound like something off that parody menu, though. Especially priced at $70.

Came to say the same thing.  I know this is Fark and that I'm supposed to hate him.  I recognize the hair and the backwards sunglasses, etc.  He treats average people nicely.  I can't hate him.


Odd, I'd heard the opposite: that he treats the owners of the DDD places awful and is generally a douchebag to average people. Never having a personal interaction with him, I dunno. Show helps the DDD places thrive, though.
 
2020-12-15 7:04:47 PM  
The thing I find most annoying about Fieri is not his dumb hair, his sunglasses or his many rings. Or his "trademark" sayings, though those are not particularly funny.

It's his weird insistence on coming up with gross-sounding names for his food items. Donkey Sauce. Trashcan Nachos. Why?

Just call it anything other than something that evokes images of (respectively) donkey jizz and the rancid shiat that collects at the bottom of a dumpster.
 
2020-12-15 7:07:12 PM  

Smelly Pirate Hooker: The thing I find most annoying about Fieri is not his dumb hair, his sunglasses or his many rings. Or his "trademark" sayings, though those are not particularly funny.

It's his weird insistence on coming up with gross-sounding names for his food items. Donkey Sauce. Trashcan Nachos. Why?

Just call it anything other than something that evokes images of (respectively) donkey jizz and the rancid shiat that collects at the bottom of a dumpster.


I assumed it was a "Larry the Cable Guy" type act; pandering to the 'everyday man'.
 
2020-12-15 7:08:52 PM  
Food in a trash can has been done. Saw this served while out of town on work. The locals loved it. Came with a ranch hose
Fark user imageView Full Size
 
2020-12-15 7:17:51 PM  
Years ago I worked delivery at a Pizza Hut.
We couldn't eat surplus pizza and had to throw
it in the garbage can.  We threw it in the garbage
can, box and all, pulled it out and ate it. We
called it Gar-Pizza. Supplemented my meager
income.
Guy Fieri had a great show.  If he was a nice
guy, great.  If not...that sucks.
 
2020-12-15 7:18:26 PM  

UberDave: That looks a bit over the top.

A while back, in one of these threads, some intrepid farker posted their smoked queso and that's all I ever do now when I make queso - easy and awesome and really, *really* good when you make those baking-pan nachos with farking everything


scontent-lax3-1.xx.fbcdn.netView Full Size

scontent-lax3-1.xx.fbcdn.netView Full Size
 
2020-12-15 7:22:05 PM  
Looks tasty but seems a little pricey when I can have one of the ripoff delivery apps bring dinner from a local restaurant for the whole fam and support peeps in my own community at that price. If I ever happen to run across one of his brick and mortar joints I'd probably give a try.
 
2020-12-15 7:23:36 PM  

ValisIV: Smelly Pirate Hooker: The thing I find most annoying about Fieri is not his dumb hair, his sunglasses or his many rings. Or his "trademark" sayings, though those are not particularly funny.

It's his weird insistence on coming up with gross-sounding names for his food items. Donkey Sauce. Trashcan Nachos. Why?

Just call it anything other than something that evokes images of (respectively) donkey jizz and the rancid shiat that collects at the bottom of a dumpster.

I assumed it was a "Larry the Cable Guy" type act; pandering to the 'everyday man'.


Probably, but still. I mean, why stop at Donkey Sauce? Just start naming stuff after entries in the Urban Dictionary. Hot Carl Sandwich. Rusty Trombone Dog. 2 Girls 1 Cup Shake. etc.

Jesus, someone's gonna do that now, aren't they?
 
2020-12-15 7:38:33 PM  
That's not a trash can. WTF is up with the BBQ sauce for it
 
2020-12-15 7:48:38 PM  
having NRTFA -- its a gr8 title for a recipe

/prolly copied mine
 
2020-12-15 7:50:54 PM  

drjekel_mrhyde: That's not a trash can. WTF is up with the BBQ sauce for it


I just don't know either; it's all very confusing. Why can't we just have regular named nachos on a plate?
 
2020-12-15 8:04:43 PM  

pounddawg: UberDave: That looks a bit over the top.

A while back, in one of these threads, some intrepid farker posted their smoked queso and that's all I ever do now when I make queso - easy and awesome and really, *really* good when you make those baking-pan nachos with farking everything

[scontent-lax3-1.xx.fbcdn.net image 750x562]
[scontent-lax3-1.xx.fbcdn.net image 750x562]


That looks right.  If that was you, I did this multiple times since your posts.  My first try back during the first C19 spike insanity turned out awesome on pecan wood (offset of course).  The kids voted out cilantro and onions the first time I tried it:

Fark user imageView Full Size


Fark user imageView Full Size



Using the cheese from this along with all the "fixin's" (sour cream, greens, peppers, etc.) makes awesome smokey nachos.
 
2020-12-15 8:18:48 PM  

UberDave: pounddawg: UberDave: That looks a bit over the top.

A while back, in one of these threads, some intrepid farker posted their smoked queso and that's all I ever do now when I make queso - easy and awesome and really, *really* good when you make those baking-pan nachos with farking everything

[scontent-lax3-1.xx.fbcdn.net image 750x562]
[scontent-lax3-1.xx.fbcdn.net image 750x562]

That looks right.  If that was you, I did this multiple times since your posts.  My first try back during the first C19 spike insanity turned out awesome on pecan wood (offset of course).  The kids voted out cilantro and onions the first time I tried it:

[Fark user image image 369x750]

[Fark user image image 369x750]


Using the cheese from this along with all the "fixin's" (sour cream, greens, peppers, etc.) makes awesome smokey nachos.


omfg what did you do to Indias flag?!?
 
2020-12-15 8:38:27 PM  
Fark user imageView Full Size

I can't hate him either really.
He's ridiculous but harmless to everything but my chances of making it to old age.  After 2020 do I really want to explore old age?
 
2020-12-15 8:39:53 PM  

UberDave: pounddawg: UberDave: That looks a bit over the top.

A while back, in one of these threads, some intrepid farker posted their smoked queso and that's all I ever do now when I make queso - easy and awesome and really, *really* good when you make those baking-pan nachos with farking everything

[scontent-lax3-1.xx.fbcdn.net image 750x562]
[scontent-lax3-1.xx.fbcdn.net image 750x562]

That looks right.  If that was you, I did this multiple times since your posts.  My first try back during the first C19 spike insanity turned out awesome on pecan wood (offset of course).  The kids voted out cilantro and onions the first time I tried it:

[Fark user image image 369x750]

[Fark user image image 369x750]


Using the cheese from this along with all the "fixin's" (sour cream, greens, peppers, etc.) makes awesome smokey nachos.


Your kids voted out the two best parts.  Tell them they can vote again once they start paying taxes.

/I kid
//but those were the two best parts.
 
2020-12-15 8:44:00 PM  

ValisIV: Earl Green: Cagey B: I can't hate Guy Fieri. By all accounts I've seen he's a decent man who seems to genuinely enjoy what he does.

"Trash can nachos" does sound like something off that parody menu, though. Especially priced at $70.

Came to say the same thing.  I know this is Fark and that I'm supposed to hate him.  I recognize the hair and the backwards sunglasses, etc.  He treats average people nicely.  I can't hate him.

Odd, I'd heard the opposite: that he treats the owners of the DDD places awful and is generally a douchebag to average people. Never having a personal interaction with him, I dunno. Show helps the DDD places thrive, though.


I don't think he would have raised as much as he did for the restaurant biz as he did if he was an asshole. The only bad stuff I've ever read about him is on Fark calling him a douche for his "shtick". He also does a lot for the military and if you've seen him on his Guy's Grocery Games he has some genuinely sweet interactions with contestants, and pranks and abuses the hell out of his celebrity chef friends.
 
2020-12-15 8:48:47 PM  
Not for 70 bucks. You can make that same thing for less than $8, and that's buying some premium ingredients.
 
2020-12-15 8:56:27 PM  

tkgeisha: Axeofjudgement: 70 bucks? I'm making my own. With chorizo con queso to go with the pulled pork.

Cause chorizo is awesome.

I thought that's what it was at the restaurant, but it's Goldbelly so it's got about a 1,000,000,000,000 % markup.


THIS.  I see lots of ads from Goldbelly.  A lot of the things they offer look enticing...and then I see the price for the delivered item.
 
151 [OhFark]
2020-12-15 8:59:07 PM  

UberDave: That looks a bit over the top.

A while back, in one of these threads, some intrepid farker posted their smoked queso and that's all I ever do now when I make queso - easy and awesome and really, *really* good when you make those baking-pan nachos with farking everything


Care to share the recipe? I'm always down to try new queso recipes, and I haven't made nachos in a while...
 
2020-12-15 9:17:13 PM  
Fark user imageView Full Size
 
2020-12-15 9:17:49 PM  

151: UberDave: That looks a bit over the top.

A while back, in one of these threads, some intrepid farker posted their smoked queso and that's all I ever do now when I make queso - easy and awesome and really, *really* good when you make those baking-pan nachos with farking everything

Care to share the recipe? I'm always down to try new queso recipes, and I haven't made nachos in a while...



Step 1: Purchase one of these
Fark user imageView Full Size

Step 2: Empty contents into bowl
Step 3: Heat for amount of time listed on back
Step 4: Remove from microwave and serve

/kidding
//sorry, couldn't help it
///probably as good as the queso ftfa
 
2020-12-15 9:22:29 PM  
That looks really over the top, and a bit pricey... right up Guy's alley, so to speak.
Enjoy, I'll pass.


UberDave: pounddawg: UberDave: That looks a bit over the top.

A while back, in one of these threads, some intrepid farker posted their smoked queso and that's all I ever do now when I make queso - easy and awesome and really, *really* good when you make those baking-pan nachos with farking everything

[scontent-lax3-1.xx.fbcdn.net image 750x562]
[scontent-lax3-1.xx.fbcdn.net image 750x562]

That looks right.  If that was you, I did this multiple times since your posts.  My first try back during the first C19 spike insanity turned out awesome on pecan wood (offset of course).  The kids voted out cilantro and onions the first time I tried it:

[Fark user image 369x750]

[Fark user image 369x750]


Using the cheese from this along with all the "fixin's" (sour cream, greens, peppers, etc.) makes awesome smokey nachos.


I have to ask... what kind of cheese is that?
And rather than "smoke" the whole tray, why don't you just smoke the cheese and the meat and go from there?
I usually have smoked pepper jack on hand for when I make tacos/burritos.
 
2020-12-15 9:57:54 PM  
If I'm going to pay this sort of absurd premium for something like this it would be a brisket from franklin's BBQ. However since I could probably net 40lbs of smoked brisket of my own for the price I'm probably never going to do it. Then again it's cheaper than a trip to TX.
 
2020-12-15 9:58:59 PM  

Earl Green: Cagey B: I can't hate Guy Fieri. By all accounts I've seen he's a decent man who seems to genuinely enjoy what he does.

"Trash can nachos" does sound like something off that parody menu, though. Especially priced at $70.

Came to say the same thing.  I know this is Fark and that I'm supposed to hate him.  I recognize the hair and the backwards sunglasses, etc.  He treats average people nicely.  I can't hate him.


Yes and no...he's a complete douchebag, but his show is THE show to watch if you want to be better at cooking.  The people in the trenches are the ones finding the ways to improve food, not the people at fine dining restaurants...
 
2020-12-15 9:59:13 PM  

grumpfuff: 151: UberDave: That looks a bit over the top.

A while back, in one of these threads, some intrepid farker posted their smoked queso and that's all I ever do now when I make queso - easy and awesome and really, *really* good when you make those baking-pan nachos with farking everything

Care to share the recipe? I'm always down to try new queso recipes, and I haven't made nachos in a while...


Step 1: Purchase one of these
[Fark user image image 225x225]
Step 2: Empty contents into bowl
Step 3: Heat for amount of time listed on back
Step 4: Remove from microwave and serve

/kidding
//sorry, couldn't help it
///probably as good as the queso ftfa


Oh that's definitely a jar of garbage, but will fully admit it's pretty tasty garbage.
 
2020-12-15 10:15:20 PM  

Gough: tkgeisha: Axeofjudgement: 70 bucks? I'm making my own. With chorizo con queso to go with the pulled pork.

Cause chorizo is awesome.

I thought that's what it was at the restaurant, but it's Goldbelly so it's got about a 1,000,000,000,000 % markup.

THIS.  I see lots of ads from Goldbelly.  A lot of the things they offer look enticing...and then I see the price for the delivered item.


Gold Belly still seems like an odd proposition to me. I kind of get the high costs. After all it's the purveyor that is still trying to make profit off a product that they're now prepping and packaging for nationwide delivery, versus what they're used to with in person diners and local takeout. And of course Gold Belly is taking their cut.

I'm also assuming most of the customers are those not looking to go through the effort of sourcing ingredients and cooking themselves. But when you look at the prices it's still hard to justify.

For example a 12 pack of Momofuku pork buns runs $120, and you could probably get all of the ingredients for $20.

And personally, a lot of food doesn't reheat all that well so I'm dubious of some of the stuff I've seen on their site. However I did just hear David Chang on a podcast talking about finally offering some of their stuff on Gold Belly and it seems like a ton of quality control went into it, which makes sense if you want repeat customers/good reviews.
 
2020-12-15 10:32:03 PM  

omg bbq: UberDave: pounddawg: UberDave: That looks a bit over the top.

A while back, in one of these threads, some intrepid farker posted their smoked queso and that's all I ever do now when I make queso - easy and awesome and really, *really* good when you make those baking-pan nachos with farking everything

[scontent-lax3-1.xx.fbcdn.net image 750x562]
[scontent-lax3-1.xx.fbcdn.net image 750x562]

That looks right.  If that was you, I did this multiple times since your posts.  My first try back during the first C19 spike insanity turned out awesome on pecan wood (offset of course).  The kids voted out cilantro and onions the first time I tried it:

[Fark user image image 369x750]

[Fark user image image 369x750]


Using the cheese from this along with all the "fixin's" (sour cream, greens, peppers, etc.) makes awesome smokey nachos.

Your kids voted out the two best parts.  Tell them they can vote again once they start paying taxes.

/I kid
//but those were the two best parts.


Oh yes.  You can see the cilantro sitting there unused (little bag above the dish).  :(

My son will eat anything and is very adventurous with food (he's 10).  The other two kids were in our social bubble and I have to ease my friend's little girl into new things.  The next time I made it, I did two alum. trays similar to pounddawg's above.  One was like my pic and the other was loaded up - extra jalapenos.
 
2020-12-15 10:35:24 PM  

151: UberDave: That looks a bit over the top.

A while back, in one of these threads, some intrepid farker posted their smoked queso and that's all I ever do now when I make queso - easy and awesome and really, *really* good when you make those baking-pan nachos with farking everything

Care to share the recipe? I'm always down to try new queso recipes, and I haven't made nachos in a while...


The credit goes to pounddawg above.  They posted months and months ago about smoking the queso.  That's a pretty standard chopped up block of velveeta (or similar) and ground and drained beef (with a few peppers) and a can of diced tomatoes.  I've done that since I was a kid as it is a cheap and easy "party" staple.  But I never smoked it before.  I simply set the grill up for offset and threw some pecan on and stirred occasionally so it wouldn't burn on the edges.  That smoked pecan got in there good and made incredible queso.
 
2020-12-15 10:41:17 PM  

Percise1: That looks really over the top, and a bit pricey... right up Guy's alley, so to speak.
Enjoy, I'll pass.


UberDave: pounddawg: UberDave: That looks a bit over the top.

A while back, in one of these threads, some intrepid farker posted their smoked queso and that's all I ever do now when I make queso - easy and awesome and really, *really* good when you make those baking-pan nachos with farking everything

[scontent-lax3-1.xx.fbcdn.net image 750x562]
[scontent-lax3-1.xx.fbcdn.net image 750x562]

That looks right.  If that was you, I did this multiple times since your posts.  My first try back during the first C19 spike insanity turned out awesome on pecan wood (offset of course).  The kids voted out cilantro and onions the first time I tried it:

[Fark user image 369x750]

[Fark user image 369x750]


Using the cheese from this along with all the "fixin's" (sour cream, greens, peppers, etc.) makes awesome smokey nachos.

I have to ask... what kind of cheese is that?
And rather than "smoke" the whole tray, why don't you just smoke the cheese and the meat and go from there?
I usually have smoked pepper jack on hand for when I make tacos/burritos.


That's just cheep-ass velveeta.  I keep everything on hand from discount American to aged Leicester to a nice Raclette.  Velveeta will melt if you stare at it wrong.

For tacos, I use a good queso fresco, typically, as you can find it anywhere around here in any market...multiple brands.  I bet that would take a smoke well.  I should give that a try actually...
 
2020-12-15 10:49:46 PM  
Guy should write erotica-

"He stood there, shooting his donkey sauce all over her face while yelling 'Welcome to Flavor town".
 
2020-12-15 11:03:31 PM  

PackageHandler: If I'm going to pay this sort of absurd premium for something like this it would be a brisket from franklin's BBQ. However since I could probably net 40lbs of smoked brisket of my own for the price I'm probably never going to do it. Then again it's cheaper than a trip to TX.


I've had Aaron's brisket. For the price, I can smoke my own brisket to a level of quality that makes up the difference in price.

But I also bought his book, so I learned what I know from him. I can't claim independent greatness.
 
2020-12-15 11:50:00 PM  

We Ate the Necco Wafers: Not for 70 bucks. You can make that same thing for less than $8, and that's buying some premium ingredients.


I don't know that you could do it for $8.  The cheese itself will probably cost near that if you want to have a good level of cheese. Add in a protein (chicken/beef/etc.) and the rest of the fixings you are probably close to $20.  Still, much, much cheaper to do it yourself as is the case with most home made foods as opposed to restaurant goods.
 
2020-12-16 12:10:44 AM  

UberDave: omg bbq: UberDave: pounddawg: UberDave: That looks a bit over the top.

A while back, in one of these threads, some intrepid farker posted their smoked queso and that's all I ever do now when I make queso - easy and awesome and really, *really* good when you make those baking-pan nachos with farking everything

[scontent-lax3-1.xx.fbcdn.net image 750x562]
[scontent-lax3-1.xx.fbcdn.net image 750x562]

That looks right.  If that was you, I did this multiple times since your posts.  My first try back during the first C19 spike insanity turned out awesome on pecan wood (offset of course).  The kids voted out cilantro and onions the first time I tried it:

[Fark user image image 369x750]

[Fark user image image 369x750]


Using the cheese from this along with all the "fixin's" (sour cream, greens, peppers, etc.) makes awesome smokey nachos.

Your kids voted out the two best parts.  Tell them they can vote again once they start paying taxes.

/I kid
//but those were the two best parts.

Oh yes.  You can see the cilantro sitting there unused (little bag above the dish).  :(

My son will eat anything and is very adventurous with food (he's 10).  The other two kids were in our social bubble and I have to ease my friend's little girl into new things.  The next time I made it, I did two alum. trays similar to pounddawg's above.  One was like my pic and the other was loaded up - extra jalapenos.


Oh yeah, no hate from me. I was a picky eater as a kid and put my parents through hell.
But wow, cilantro and onions... sometimes I just chop those two up and scoop them with chips.
 
2020-12-16 1:03:28 AM  

UberDave: For tacos, I use a good queso fresco, typically, as you can find it anywhere around here in any market...multiple brands. I bet that would take a smoke well. I should give that a try actually...


I bet the flavor would be wonderful, but that stuff doesn't really melt to the point where it flows like "queso", in my experience. It just kinda forms a soft lump instead of its original crumbly texture (and that's actually really nice on top of a tostada). Maybe a mixture of queso fresco and velveeta would work...? Try a small quantity in a non-stick pan on the stovetop as a proof-of-concept and see what happens.
 
2020-12-16 1:08:14 AM  

We Ate the Necco Wafers: I've had Aaron's brisket.


I'm kinda curious -- is it worth the hype?

I've had some really, really wonderful, memorable brisket from places in TX that aren't famous, so I'm wondering how much better it could get.

(I've also had some recently that was horrible. Tasted like creosote.)
 
2020-12-16 1:13:11 AM  

phaseolus: We Ate the Necco Wafers: I've had Aaron's brisket.

I'm kinda curious -- is it worth the hype?

I've had some really, really wonderful, memorable brisket from places in TX that aren't famous, so I'm wondering how much better it could get.

(I've also had some recently that was horrible. Tasted like creosote.)


It was not worth the hype. There are so many good BBQ places that it just doesn't make sense to 1) pay that much and 2) wait that long for Franklin BBQ.

It's not bad. It's probably the best I've had. But it isn't worth the cost when you could drive to Lockhart and enjoy a fantastic BBQ spread at Black's for half the price and zero wait.

If you're in Dallas, Pecan Lodge or (god help me) Hard Eight are sufficient. Frisco and McKinney have Hutchins which is fantastic (though their hours don't make any sense).

Yes, go to Franklin and experience the wait and football passing and camaraderie, but once is enough. But BBQ isn't a one time thing.
 
2020-12-16 1:32:48 AM  
I couldn't be a hater after he fed a lot of firefighters during the California wild fires.

Although I will still make the occasional joke that he arrived here via time machine from 1998....due to his style.
 
2020-12-16 1:43:54 AM  

We Ate the Necco Wafers: phaseolus: We Ate the Necco Wafers: I've had Aaron's brisket.

I'm kinda curious -- is it worth the hype?

I've had some really, really wonderful, memorable brisket from places in TX that aren't famous, so I'm wondering how much better it could get.

(I've also had some recently that was horrible. Tasted like creosote.)

It was not worth the hype. There are so many good BBQ places that it just doesn't make sense to 1) pay that much and 2) wait that long for Franklin BBQ.

It's not bad. It's probably the best I've had. But it isn't worth the cost when you could drive to Lockhart and enjoy a fantastic BBQ spread at Black's for half the price and zero wait.

If you're in Dallas, Pecan Lodge or (god help me) Hard Eight are sufficient. Frisco and McKinney have Hutchins which is fantastic (though their hours don't make any sense).

Yes, go to Franklin and experience the wait and football passing and camaraderie, but once is enough. But BBQ isn't a one time thing.


Some of the best brisket I've ever had was from a little hole-in-the-wall place in Levelland TX, way outside the barbecue belt, that's only open like 12 hours a week.
 
2020-12-16 1:46:59 AM  

phaseolus: Some of the best brisket I've ever had was from a little hole-in-the-wall place in Levelland TX, way outside the barbecue belt, that's only open like 12 hours a week.


Here in Seattle, the pickings are slim. But yesterday I bought a nice little 12lb packer at Costco, so I'll be smoking some soon. :)

It's not difficult to smoke a brisket. It just takes a long time. I hardly ever go out for BBQ these days.
 
2020-12-16 3:52:03 AM  
The kits, which serve up to six people

That sounds like a challenge...
 
2020-12-16 6:53:05 AM  

We Ate the Necco Wafers: PackageHandler: If I'm going to pay this sort of absurd premium for something like this it would be a brisket from franklin's BBQ. However since I could probably net 40lbs of smoked brisket of my own for the price I'm probably never going to do it. Then again it's cheaper than a trip to TX.

I've had Aaron's brisket. For the price, I can smoke my own brisket to a level of quality that makes up the difference in price.

But I also bought his book, so I learned what I know from him. I can't claim independent greatness.


Yea, I've used his videos as well as some others and usually I'm the only one with anything bad to say about what I end up with once I'm finished cooking. I'm also glad prices normalized this year. At one point it was tough to justify something I knew would probably shed 2-3lbs (usually 15-17lb start weight) before even hitting the cooker. I will stick to premium mail order prices for dry aged steak that I just don't have the cold storage to produce at home.
 
2020-12-16 6:54:17 AM  
I know we're supposed to hate Guy Fieri but...

He travels around the country and gives air time to independant resturants and raised 21.5 million dollars for resturant workers affected by Covid.  I'm going to give him a pass and next time I'm in Vegas I'm going to eat at his resturant.


https://www.newsweek.com/guy-fieri-ra​i​sed-215m-restaurant-workers-praised-do​ing-more-congress-1553286
 
2020-12-16 8:37:37 AM  
Your headline-writing ability is not a thing.
 
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