Troble

Mexican cheese on sweet corn it was great

So this week I was in Denver>Austin>Dallas>Denver>Denver there was a polar vortex Wednesday Thursday and I go to drive through black ice in Dallas then through a blizzard in Denver which was supper fun for this San Diego boy however I got to try this restaurant in Dallas called Loro https://www.loroeats.com that’s is a BBQ/Asian fusion place by Aaron Franklin. Unfortunately by the time I got there they were sold out of brisket, but I managed to order a brisket sandwich. The food was really incredible I loved it. Here’s some photos

Well @tekobowhen you take your trip to Mexico and stop by my house I’ll likely make you my brisket 😀

I’ve been so busy at work I didn’t have time to get into details. Just sat on the tarmac for 4 hours and they cancelled my flight so getting to stay another night in Austin by the airport La barbecue brisket was good. Real tasty I’ve never been there before but my friends claimed the brisket was better than Franklins. I thought it was great but I was on a conference call while eating so I didn’t order well just ordered a 1/2 lb of brisket but it was tasty and the black beans were spicy and delicious. Gotta go back and order more to try other meat Ive been to salt lick round rock before maybe 5-6 years ago and thought it was ok. Last night I went to the original location in Driftwood. The setup was awesome live music, BYOB cool atmosphere but I definitely make better brisket at home in my KK than what I ate there. Sausage was good, bison rib was good but overall food was “ok” again maybe I’m conceited but I feel like I could do better also ate at liberty bbq today in round rock had brisket and pork ribs. Pork ribs were tender, heavy rub, really tasty, brisket was good, above salt lick but below la barbecue. I didn’t take any pictures today because I met an old friend for a late lunch and had to turn my phone off to “unplug” from work. Have every 30 minutes of my day scheduled from 6am-6pm, getting 100 emails and 50 phone calls a day, so just wanted to catch up with my buddy who I hadn’t seen in 5 years and have a beer . My friend who’s from here who took me to Liberty told me I need to go to “the black” in Longmont for the best brisket. Will do that for future visits. franklins is on the docket for next trip in two weeks I told my customer I’d buy lunch for his team and we agreed to get Franklins to go next trip so will judge later. I gotta come to Austin every other week for the next 8 weeks or so so I’ll post more. It’s been a good 5-6 years since I’ve come to Austin so there’s a lot more BBQ places now my San Antonio customer tells me the best brisket is in San Antonio so I’ll try his recommendation next trip and add to this thread. One good perk about work travel is eating good local food so I’ll try them all over the next two months but honestly im feeling good about my KK briskets that come from my backyard in San Diego

Traveling a lot in Texas as we launch our solar shingle product spent a lot of time in Austin this week went to La Barbecue yesterday but was eating while on a co fete me call so only ordered brisket & beans wasn’t really paying attention or thinking when I ordered also went to the original Salt Lick in Driftwood tonight for dinner with a client and ordered a proper sample plate. Will be back here a ton over the next few months but will also check out and post some San Antonio BBQ in the coming weeks

Took the leftover chicken breast from yesterday, made some white quinoa, canned black beans warmed on the stove with some garlic powder, canned corn, homemade guacamole, shredded cheese. Chicken bowls

@tony b that’s been my biggest fear too. Not being able to enjoy food or wine would be devastating. My friends that all had it over the past few months all said they told their taste for 4-5 days.

@tekobo the worst part was losing my sense of taste, thankfully it seems to be coming back as I can finally taste my coffee this morning

@C6Billi did a couple of hours of garden work yesterday. Fertilizing, worm castings, compost, weed pulling. Picked some oranges. Also enjoyed a cold beer after being in the sun. Wouldn’t trade it.

Been pretty slow around here which is understandable given the weather in the US. My family got COVID, 4 year old brought it home from school but we’re back on the mend and I did one of my regular cooks. Grilled chicken breast cooked indirect 350 with mesquite wood. Rubbed with Chicken Shit rub. im always amazed at how great chicken breast comes out on the KK. I always “overcook” it an extra 10-15 minutes vs what I used to do on a gas grill and the KK chicken breast always comes out super juicy and moist. Mix that chicken with some Caesar salad mix from trade joes. Toast some pita and combine east l, healthy meal save extra chicken breast for use tomorrow I know you all have been cold, we hit 39 this morning but then leveled out at 78 for most of the day. High 70s/low 80s on tap for rest of the week

@C6Bill a fine reward indeed! Looks perfect.

A fine effort @BOC well done!

Roasted chicken. Butter, kosher salt, black pepper, olive oil, fresh marjoram and fresh thyme marinade. Alice of Irish butter under the skin over the breasts. Fresh squeezed lemon juice and lemon rinds on cavity right before placing on grill roasted crispy Yukon good potatoes. Booked in kosher salt and baking soda for 10 minutes then tossed in duck fat, fresh thyme, garlic powder and truffle salt. Roasted in over at 450 for 75 minutes stirring every 20 minutes sweet onion, carrots and celery underneath the chicken

Sounds like a great idea to me. I can get you a hot list for breweries in San Diego and can certainly meet you for a beverage. That is a great deal nonstop from Heathrow to San Diego. We’ll done!

@RokDok no selling needed the pictures speak for themselves. I just spent a week in Austin this week on my company’s dime eating at nice restaurants with my customers getting “chefs tastings”….they didn’t hold a candle to what I eat in Valle de Guadalupe and they cost 2-3x more when you say you booked your flights where are you Gigi g into San Diego? When?

@Dabble 225 is a 1/4 turn up top and having the big vent of the bottom be set to about 10 o’clock if you’re looking at it as if it were a clock. I usually have the big vent hole on the right all the way open then when I hit them I adjust to smaller size. That may or may not be right but this method works for me don’t use lighter cubes with nasty chemicals on it. You can use these Rutland fire squares Rutland Products Safe Lite Fire... https://www.amazon.com/dp/B007R6772O?ref=ppx_pop_mob_ap_share or between yet get a MAAP torch I light my basket in the middle of the basket and put 6 mesquite wood chunks in the basket not too far from where I light it. Double drip pan (or foil tray) goes on lower grate and brisket goes on main grate. Spray liberally every 30 minutes with apple juice after the first 5-6 hours of the KK being completely shut and you’ll get great bark.

@johnnymnemonic I’m using the pellets that @tony b & @MacKenzie recommended Lumberjack grilling pellets. I got 10 hours of smoking yesterday used maybe 1/3 of the chamber….still a lot of fuel left

Brisket - usual Worcester & soy base. Meatchurch Holy Cow rub Busted out the external smoker for the first time in over two years of ownership. Pretty easy to use and used some mesquite pellets for smoke flavor sour cream, garlic, Parmesan & chives mashed potatoes homemade cornbread

Nice review. Although I’m getting longer than 5 hours of smoking on mine. I’m currently at 7 hours with more fuel left to burn

@tony b making me hungry!! Looks great. Congrats on the snowblower. I’m cooking a brisket today in flip flops

@alimac23 great looking crust! Care to share the recipe?

Bourbon marinated bone in pork chops crispy baby potatoes boiled in water with kosher salt & baking soda for 10 minutes. Then tossed in duck fat, garlic powder & truffle salt. Then roasted in oven at 450 for 60 minutes, stirring/mixing ever 20 minutes. Then tossed again in the bowl with the residual duck fat and fresh rosemary grilled asparagus with olive oil, garlic powder and momofoku savory seasoning J Russian River Pinot Noir

@Tyrus I suspect he’s just using old cook photos to make it seem like he’s been busy but he didn’t realize you’d sleuth him out! 😀 just joking obviously great looking cooks @alimac23 spectacular color on the Al pastor. My girls are 4 & 6 so a few years ahead of you it’ll get a bit more manageable when they become self sufficient and then you can start training them as sous chefs to help you!

Tasty looking bird there @Tyrus

Marinated (lawrys salt & brown sugar) Pork tenderloin grilled Indirect at 350 with some apple wood. Finished in the cast iron pan with some Irish butter crispy baby potatoes. Booked them in water with baking soda and kosher salt for 10 minutes. Tossed them in a bowl with duck fat, truffle salt, garlic powder & black pepper. Threw them in the air fryer and then finished them by tossing them in olive oil and a ton of fresh thyme. Turned out super tasty grilled asaoargus cooked in cast iron pan after pork, dusted with olive oil, salt, black pepper and garlic powder before getting tossed in the pan.