Did a spot with Houston Live TV Network. I can’t figure out the direct link to it, but its the top video on their website at houstonlivetv.com. If you want a good laugh, you should watch.
My opinion, which is worth roughly two pennies. Chuck ribs are going be tighter and more like lean brisket with much less fat content. They’re also much less expensive than plates and have a higher yield. I cook plates. Bc when done properly its like meat flavored butter on a bone. They are roughly twice the cost of chucks and yield about 30% less. Hence the $22/lb cost.
Yep. My new bride’s mother does a roasted brisket with onion and grape jelly. She’s a talented cook so, while I was skeptical, I ate it. And it was pretty damned good.
Going whole hog next weekend. More info on my FB page. Also, listen to ESPN Radio on Thursday morning at 10:30ish. I’ll be feeding the crew and talking bbq.
I get your point, but I have no problem claiming John as a friend. I accept John for who he is. The squash recipe is his, I’m simply giving credit where it is due. Could I come up with my own recipe? Sure. But I see no reason to.
While the guys that own Heights Bier Garten are friends of mine, not a one of them is a Surlyster. Seems like we should be supporting our own. Jus saying.
Did lamb ribs multiple different ways at PC. My fave treatment is a masala rub. I have a list of things I’ll bust out as specials at some point in the future. Honestly, my favorite #bbqrazy thing I’ve done the past couple years was the go chu jang beef belly I did early last summer. Might have been the best thing I’ve ever cooked
New menu drops this week. The biggest change is that we’ll now be serving the full bbq menu from 11am until 10pm, Tuesday through Sunday. Some of the specials will change, and we’ll be adding some new proteins and sides. Teasers: Lamb souvlaki with mint/basil yogurt sauce Smoked chicken salad sammich Altered alpine reuben with turkey and cole slaw. Smoked chicken enchiladas with house made verde sauce.
Well when you see Brotherton next, tell him Buchanan said “sup” and that his sock game is weak. And fyi, I run the full menu from 11a to 5p Tuesday through Saturday