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UncleBuck

Burnt Ends
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Everything posted by UncleBuck

  1. That was me. Had edited my reply to that because it appeared via some recent picture reviews that there was inside dining. We didn't make it there this weekend, as simple traditional puffy tacos were the main target on the tex-mex side, and the ones at Rolando's look a bit too large and not of the experience I was after. Thanks, though.
  2. Was my second time, and we haven't been disappointed. As I alluded to in my post up a few, the only disappointment this last time was the 45min-1hr wait turned into only 10 minutes, which only sucked because I wanted to drink next door longer. 1st time I had the beef cheek stroganoff. Don't believe that's on the menu right now, but when it is: do it!
  3. Was able to knock out a few decent meals this weekend in SA Got there too late Friday Night for anything really but to walk around and drink down town. Went to the Pearl area Saturday for lunch. Had a drink at the Sternewirth while waiting on our table at Southerleigh. Southerleigh got us in quick (too quick, I could sit in the Sternewirth and drink all day). Got the Steak and Eggs Insert Something French I'm Guessing For Potatoes. Was very good. We ate at some place on the river walk for "kinda" dinner/giant sangria margarita, just a small meal. Was saving up my calories for El Weinecero, a little "Mexican Inspired Gourmet Hotdogs" stand on Houston street just around the corner from Hotel Gibbs where we were staying. I got the Perro y Gallo. The hotdog is wrapped in bacon and toasted up, then onto the bun and topped with pico and an avocado sauce. Was excellent. Ran about $10. Finally wrapped things up Sunday with lunch at Taco House. I got the puffy taco plate, one beef and one chicken. Picture sucks and does it no justice at all. Obviously, no tomatoes. Just lettuce and guac, then drenched in salsas. Also had a guisada and cheese taco on the side to try along with my wife. Really enjoyed the guisada taco and obviously the puffy tacos. Place was legit, IMO. Did not disappoint.
  4. Are the puffy tacos good at Taco Haven? Because their other tacos look legit. Getting a lot of recommendations for Pete's. Obviously Ray's and Henry's. Taco House? The rest of their menu good?
  5. x2 on Southerleigh. Will be in SA this weekend and we'll hit it. Now just looking for something mexican/texican. All of the time I've spent in SA, I've never had a puffy taco, so I need to knock a couple out. I don't need the best, just a solid representation with the rest of the menu being good as well.
  6. Yah, I was afraid of that when I was looking at their site. That really sucks. EDIT: Looking at some recent reviews on google, it looks like they might be open for dine-in now. Went ahead and shot an email.
  7. Will be in SA this weekend and started on page one of this thread to check out some good places to eat. Rolando's Super Tacos caught my eye. Still a good spot?
  8. Looks like a 14"ish cooking surface. Perfect for a couple of steaks or searing a tri-tip etc... Even toasting up some sausage. But so is a weber smokey joe, for a fraction of the price. But it's not my money.
  9. When you have a ham guy as good as the one ketch has, you don't need storage.
  10. Looks like Lemon had 3x as many catches as Moore, with 13 TDs to Moore's 9, and averaged 7 yards less per catch. Is Moore not getting open or something? Dropping an insane amount of balls? Or is Lemon by far Nelson's favorite target? Combination of all of it? Main point for me, is that I can't look at those stats alone and say "oh, pass on this guy" as the poster felt the information would support. I'd first ask how that offense is spreading the ball. Then you'd tell me there's a 5 star receiver on the other side with far more targets. Then I'm really interested.
  11. So in 10 games, the guy had 9 touchdowns on just 26 offensive touches. 22 yards per reception? I dunno about UTWookie and srkdlkncoiwerx69 or whatever, but to me that's pretty fucking impressive. So I guess the "Worrisome" part are the 483 total yards? Only 22 receptions? That could be for many reasons.
  12. If I do fine grind I try to leave it in decent sized chunks when browning and cooking, then break it up more toward the end if it needs it. Have never tried it raw like that, but sounds interesting.
  13. This stuff is the truth.
  14. ooh now that's something I might look into.
  15. I have done the "drip chili" or whatever it is before in my WSM. You basically smoke your grind in large chunks over your pot which catches the drippings. Once it's almost fully cooked you add it to the pot with all of your liquids and seasonings and veggies or whatever and break it up, then cook. You can leave the lid off for a bit and some smoke will get in. Personally, it was more smoke than I'd prefer in my chili. Now, SOMETIMES when I make a chili that is half-grind half-chunks, or a beef stew, I'll part my roast I use for the chunks into 3-4"-ish chunks and cool-smoke them for a little bit before cutting them up and browning on the stove. That gets just a hint of smoke into your chili or stew that is perfect.
  16. I'm sure he has spent some time there, as his dad coaches a pretty important football team in the area.
  17. Uhm that uh, is kinda the point we've been trying to make here?
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