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Posts posted by fwtxbevo
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Hit Brix yesterday. Very solid. Nice bark on the brisket, and big meaty pork ribs. Also, free Hop Fusion beer while waiting for your order!
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22 hours ago, TornACL said:
Anybody been to Tulane's and/or Maple Branch Brewing? Thinking about checking those out for some day drinking on Saturday.
Actually, went to Tulane's for the first time yesterday after work. Dark interior, friendly bartender and good Happy Hour drink prices. Plan to return.
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1 minute ago, shadow_operative2.0 said:
Is that the previous King of Wings spot? Another short-lived joint.
Yes.
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Check out Toque Mexicano at 5822 Camp Bowie. Great food, big portions, and amazing friendly service. If it's your first time, they will bring out samples of literally 11 different salsas/starters etc. Chips are homemade too. BYOB.
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27 minutes ago, JOSEYWALES66 said:
Griff’s is a deep fried indulgence and I have no qualms about going there. I eat at Fred’s and Kincaid’s often and like both of them (although Fred’s has become rather pricey). Both are more high dollar than Griff’s but I still like Griffs just like I still like WhataBurger.
I have never tried Dutch’s or Tommy’s.
The Rodeo Goat is still my favorite.
I'm right there with you on Griff's.
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Burgers N Beyond on W. Allen is an excellent old school burger with great fries too.
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21 minutes ago, Etexhorn13 said:
I used Montreal steak seasoning, although honestly it would’ve been great with just S&P as well. I actually just cooked this on my Kamado grill. I was pleased with the result.
S&P, garlic, parsley, and oil on these. Didn’t think about Rosemary but I’ll have to try that out sometime too.
I love you man! Lol!!
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On 3/13/2021 at 9:11 PM, Etexhorn13 said:
Nice work, but you're no caveman if either one of my nemesis, sous vide or reverse searing were involved! What seasoning did you use?
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1 hour ago, Angry Gorilla said:
X, 5, 2, 1, 3, 4
You have a good eye my man.
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Table dances must not have worked out like he thought they would.
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4 minutes ago, DeepEastTexas said:
We know she's smoking, but apparently something else caught fire there.
Sorry to hear that. DA and Panther City are my go to BBQ joints.
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3 minutes ago, DeepEastTexas said:
Anybody hear anything about Derek Allen's BBQ catching on fire this weekend? I had a friend that said he saw Firefighters climbing on the building trying to fight a blaze.
Let's hope they were able to save his wife's tits.
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1 hour ago, futureman said:
ribeyes and filets, they were great. and I guess the other opinions are valid, too, you can get prime shit at the grocery store for much cheaper.
No doubt. The best deal at Central Market in my opinion, is their Prime Top Sirloin that sells anywhere from $9.99 (special) to $11.99 (normal price), and the quality is just the same as the more expensive cuts.
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19 hours ago, SWCFROG said:
Had a table dance from a midget there once. Also a pregnant plumper another time. Fucked a girl in the ass that danced there. Not sorry.
SWCFROG
Your parents must be awfully proud of you.
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That you can cook a quality steak without reverse searing or sous vide.
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4 hours ago, Trey3216 said:
Yeah, you can walk down some dangerous roads with that thing. I love that it keeps your orders though, and you can just re-order without having to fight through all the shit.
Ha! I was just thinking the same thing this morning while ordering my breakfast!
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FWSSR cancelled.
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Has retooling a coaching staff ever worked out for any program?
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14 minutes ago, shadow_operative2.0 said:
You know where the Dive Burger joint is now? Close to that. Just north of the traffic circle in west FW. It was an ice skating rink for awhile, now it’s some kind of weird multi-use events center.
Yes. Thank you.
I pledge to post more pictures of this STEAK
in Food and Travel
Posted
Get ready for a lot of different answers! With all due respect, you don't have to reverse sear or sous vide to cook a quality steak as most here seem to believe, although I understand why people do so. If you have a grill and can get the temperature to 450-550, you are on your way. It does take a little practice, and I did so with less expensive prime top sirloin, but have gotten it down and it is so much easier. Just my opinion, and it won't be very popular. Either way good luck.