Originally Posted by RL Reeves Jr
Best Texas Hot Guts I ever tried. We're purists so the only ingredients were beef,salt,pepper and cayenne. Every person who ate them said the same thing; these are the best, period. Given the proximity to the lions of Texas barbecue that meant a lot. The cfs was divine, the best I ever ate. We romped through all the meat in about 3 hours. Chili was good, needed more cayenne though. The side that stole the show was a turnip, potato mash that a buddy recommended I serve. Tamale House East was a good venue. We sold out the dining rooms and used the side patio as overflow. As far as using Akaushi for such simple fare, we'd do it again. During butchery we threw a few chunks of chuck roll on the gasser with salt n pepper, cooked it at 450 degrees for 3 minutes then went caveman style. Superb.
I'm happy it worked out, and glad I was wrong about it , for your sakes!
That last few lines is just what I couldn't get my head past!
What casings did you use?
I learned something here, and learned I am a bit rigid too!