Jump to content

Etexhorn13

Burnt Ends
  • Posts

    1980
  • Joined

  • Last visited

Everything posted by Etexhorn13

  1. I feel like it’s been asked somewhere before, but what are some good ones in Houston? Huge fan of Southwells, but I don’t think I’ve had a burger that’s not skinny patties anywhere good in quite a while.
  2. Second this about Mother’s. After giving it a few tries I’m not really sure why it’s so popular. Ruby slipper is close by and better IMO.
  3. It’s incredible watching a team run an actual offense.
  4. Haven’t had chicken fajitas at either so I can’t comment, but I much prefer the beef at Lupe. I will concede that their tortillas are stupid. I don’t think el tiempo sucks or anything but I don’t get the hype either. Different strokes I guess.
  5. Anyone been to a game yet? What’s the deal with seating? Bought a pair for me and a buddy but I’m trying to get a couple more to go. How spread out are they making people? I noticed they seem pretty spread out
  6. I don’t think El Tiempo is bad, but for what they charge they need to be head and fuckin shoulders above every other texmex place in Houston. The fact that I also find their food to be average - as far as “good” texmex goes, gives them very little leeway in my book. If there weren’t one super close to my house that I also have a gift card too, I’d never go and I’d never miss it.
  7. El tiempo is overpriced and pretty average for Houston tex mex. They have great margs and the fajitas aren’t bad, but 10x better than closest competitor when Lupe is better anyway? At least you are posting in the right thread.
  8. Etexhorn13

    TexMex

    When I lived in spring branch we’d pick up from fajita Pete’s every so often if we wanted good fajitas for a pretty cheap price. It sounds like you live near that areas, memorial-ish? Moved over to oak forest area but I still love Goode Co Cantina, although that’s definitely gringo fare. Chavez on Gessner was my go-to place for inexpensive Mexican when we lived over there though.
  9. The fact that that dipshit isn’t on everyone’s ignore list is incredible to me. Too many of y’all must be cloak roomers
  10. I’ve said it a million times, the only thing Charlie Strong ever got right was that social media will Be the downfall of society. Good, and true, statement by Hartzell.
  11. A little leftover pulled pork quesadilla. I see a trend of people that were not properly stocked with paper plates to handle snowpocalypse, myself included.
  12. Where did this come from? Haven’t seen this before.
  13. For pork shoulder, does the sugar penetrate the meat at all? Today was the first time I’d actually tried a couple bites before adding some sauce after the shredding, and I realized it needed a good bit more salt and perhaps the vinegar or something else to give it some kick. Sad to say I’ve never actually done that before adding some sauce, but it made me realize that pork butts are too big a piece of meat to just season the outside. edit to add: I’m very much a novice in that I’ve only been smoking meat for about 6 months... be gentle.
  14. This is kinda the thing I’m looking for. When it comes to beef, I only use S+P (and maybe some onion powder), it just seems like pork always needs a little something extra. For the mass of a pork shoulder, only seasoning the outside leaves a hell of a lot of meat needing some type of flavor IMO. I guess I should add I’m smoking on a Kamado, so maybe there’s more smoke flavor on an offset, but it just seems like a pork butt needs something more coming off my smoker. As far as ribs, I use different ribs/sauces just about every other time so I am down to experiment, but that Killer hogs stuff really is delicious.
  15. Care to elaborate on said mindset?
  16. German restaurants in Freddy town? Is the Auslander still cool? Went there back in college to visit a friend and had an really cool time.
  17. These are some of my currently favorites for pork or turkey/chicken. The Terry Blacks stuff gives a lot of nice flavor to poultry. F76AB96A-47AE-4439-995C-506FD6660CA0.webp
  18. This guys a giant douche. Perfect for the bachelor franchise.
  19. What do y’all use? Outside of the basic salt and pepper for brisket or beef ribs, I like to mix it up when smoking pork/chicken/turkey. I’ve been trying to find the best mix of run/sauce for ribs and pork butt specifically. Tired of making my own vinegar sauce for pork butts. For pulled pork, I really like Killens BBQ rub, and Franklins tangy/vinegary sauce is just about perfect. For ribs, I love Killer Hogs Hot Rub and then mixing it with a sweeter sauce to balance it all out. Terry Blacks is what I used today. What are y’all using?
  20. Had some family over for tonight for an early dinner so I had to get started pretty early this morning. Pork butt on at 6am, off at 12:45. Ribs on at 1, then turkey wrapped in bacon on at 2:30. Pork butt rested for several hours and made an apple cider vinegar/mustard sauce, ribs had about 20 min to reat before cutting. Feeling pretty great about how the whole process turned out today.
  21. Seconded. My wife bought me one for my birthday a few years ago and it’s super easy to use.
  22. Not necessarily new, but I went to Bravery Hall tonight for the first time tonight. Pretty cool spot - had some good wines and out of all the dishes we got, the ones from the sushi place and the blind goat (Thai/Asian) were the best we had. Didn’t try anything from the Italian place but it looked good as well. We used to go to the conservatory before baseball games but this might be the new spot for pregaming.
  23. Are any of these on tv?
  24. Do you do anything with your pasta once you roll it out/cut it to keep it from sticking? I’ve got a rack to hang them on but I’ve found unless I coat them in a lot of flower they’ll still stick together.
×
×
  • Create New...