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      12-16-2013, 12:24 PM   #45
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Originally Posted by RR-NYC View Post
Smith & Wollensky's is a chain too... they have at least 10 restaurants which is about the same as Trulucks
I thought Trulucks had more restaurants then they did, so I stand corrected on that.
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      12-16-2013, 12:32 PM   #46
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in the iron skillet we have a whole pound of Garcia Chorizo lol.

then my dad added some Cacique Queso Fresco (mexican cheese: http://caciqueinc.com/products/cacique-queso-fresco) to it and about 5oz of Busch Beer HAHA !!!!

tasted really good....
That sounds really good!
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      12-16-2013, 12:32 PM   #47
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Thumbs up

Yeah... It was quite tasty!
#meatlovers

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      12-16-2013, 01:21 PM   #48
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Yeah... It was quite tasty!
#meatlovers

Nice. What's the restaurant called?

Homeslice pizza is probably our most vaunted local pizza shop in Austin but they make their pizzas too thin in my opinion. I still like NY style "thin" pizza, but not too thin and the pizza above looks like it's the right consistency.
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      12-16-2013, 01:45 PM   #49
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got me a Chuychanga from Chuy's






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      12-16-2013, 03:17 PM   #50
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One of these is not like the others...

Man, I've been craving a burger and fries the past two weeks. But I just started on a low carb diet, so those are no-goes. Unless I get a burger sans-bun. Sucks
I have had them wrap a burger with lettuce, which makes for a burger in a bun feel, without the carbs that you don't get to have. Protein style if you are at In-n-Out
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      12-16-2013, 03:26 PM   #51
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Litos, if you're ever in So Cal, there's two places you have to try if you haven't already:

1. King Taco
http://www.kingtaco.com/locations.html

2. Roscoes Chicken and Waffles
http://www.roscoeschickenandwaffles.com/

These are by no means, gourmet restaurants, but some of the best guilty food you can eat! oh gawd, I just got hungry.
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      12-16-2013, 03:47 PM   #52
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Litos, if you're ever in So Cal
i could only dream of being in SoCal again.....

my last 2 vacation spots have been SoCal - i won't go any other place, probably ever !!!

back when i was a poor Marine in 1998-1999, we would hit this burrito place called "Eribertos" in Oceanside - freaking burritos were a thing of beauty

not sure if it's there still or if it got bigger, but sadly, that's 1 of the 2 food joints i remember......

my FAVORITE place, believe it or not, was a restaurant called "Carribean Grill" right in the middle of Oceanside - literally 3 blocks from the Oceanside Pier and across the street from the dry cleaners i used to take my uniforms to.

black guy from Louisiana owned it - made the best Gumbo i have ever tasted in my 33 years of life...

after a quick search, it looks like the restaurant is shut down
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      12-16-2013, 04:08 PM   #53
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I have had them wrap a burger with lettuce, which makes for a burger in a bun feel, without the carbs that you don't get to have. Protein style if you are at In-n-Out
Yeah, I know some places will do that. Hardees (Carl's Jr on West Coast) has a low carb burger and they wrap their 1/3 lb thickburger in lettuce. If I'm going to have a burger, it better have fries/tots/some sort of potato with it. I haven't been further west than arkansas, so I haven't had In-n-Out yet, but I want to try it some time.
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      12-16-2013, 04:14 PM   #54
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Thumbs up

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Originally Posted by NemesisX View Post
Nice. What's the restaurant called?

Homeslice pizza is probably our most vaunted local pizza shop in Austin but they make their pizzas too thin in my opinion. I still like NY style "thin" pizza, but not too thin and the pizza above looks like it's the right consistency.
This is actually from Sbarro in Frisco, TX

I know what you mean about too thin crispy crust. That sux IMO. But also too thick deep dish is overkill. I like a crust that is slightly crisp but soft and chewy like fresh french bread!
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      12-16-2013, 04:35 PM   #55
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Lunch today. Black angus filet (rare) topped with garlic butter + green chili mac and cheese from Roaring Fork -




http://www.roaringfork.com/

It's kind of a chain but not really. They have 3 locations (2 in Austin and one in Scottsdale, AZ - the original).
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      12-16-2013, 11:22 PM   #56
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Dinner today. Baby back ribs + fries from Bartlett's (formerly called Houston's - I know Litos is familiar with this restaurant as I believe they have a branch in Houston) -



They brine these ribs for 24 hours and it makes for super soft, fall-off-the-bone meat.

The fries are interesting. They're among the best fries you'll ever taste if you eat them within 5 minutes of being served. The problem with these fries is that they continue to cook (slightly) in their oil and they become stale really quickly #firstworldproblems

If you like to savor your sides, I'd suggest getting the coleslaw. I believe this restaurant is still called "Houston's" in Houston, but I'm not sure.

http://bartlettsaustin.com/
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      12-17-2013, 12:09 AM   #57
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i recently made bacon explosion. its sausage and bacon wrapped up in a bacon weave then smoked lol


the pic of ribs in the above post reminds me of ribs i made for thanksgiving. smoked them for 6 hours mmmmmerica

Last edited by i dunno; 12-17-2013 at 12:17 AM.
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      12-17-2013, 09:19 AM   #58
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i recently made bacon explosion. its sausage and bacon wrapped up in a bacon weave then smoked lol

the pic of ribs in the above post reminds me of ribs i made for thanksgiving. smoked them for 6 hours mmmmmerica
you live life the right way lol
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      12-17-2013, 09:21 AM   #59
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Dinner today. Baby back ribs + fries from Bartlett's (formerly called Houston's - I know Litos is familiar with this restaurant as I believe they have a branch in Houston)
there are 3 in Houston.

Never been to either of them, but i have heard nothing but awesome things about Houston's...

vendor will be here in about 2.5 hours to pick me up for lunch - thinking of where i should go.....
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      12-17-2013, 09:48 AM   #60
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Will be frying a turkey exactly one week from today.
Any of you guys tried it?
I've had it a couple times and it's been amazing.
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      12-17-2013, 09:52 AM   #61
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Will be frying a turkey exactly one week from today.
Any of you guys tried it?
I've had it a couple times and it's been amazing.
My brother insists on frying one every year for Thanksgiving and I prefer to smoke a bird. Thankfully we have 20+ people that show up, so 2 birds are needed. He has the frying down and the bird is always great, I will have to have him show me how it's done some day.
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      12-17-2013, 10:14 AM   #62
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Will be frying a turkey exactly one week from today.
Any of you guys tried it?
I've had it a couple times and it's been amazing.
I have fried turkeys, and I have smoked turkeys.

In general I would prefer the smoked bird. Every time I fill up the deep frier I think about having to clean it.
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      12-17-2013, 10:44 AM   #63
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      12-17-2013, 10:47 AM   #64
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I have a gas deep frier as shown in the video above, I had second thoughts about it and bought an electric one. Way better. Safer with no open flame and automatic temperature control.
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      12-17-2013, 02:45 PM   #65
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so after seeing Nemesis's plate of Houston's, I went to a restaurant called J.Alexander's: http://www.jalexanders.com/aboutus.php

J.Alexanders is where the old Houston's used to be.

J.Alexander's is served in only 12 states across the country.

as of today, this has been the best center cut filet I have ever eaten - ever.

when I asked for it pink, they brought it to me pink !!!!!!










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      12-17-2013, 03:07 PM   #66
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