The one closest to my house (North Main and 45) is in danger of getting firebombed if they fuck up another one of my orders. The last three orders have been completely jacked up. The only thing worse than driving to Whataburger to pick up food to-go is...well, I can't think of anything worse.
The one on Shepherd at Richmond (Houston) has always been solid.
The fact that people choose to stand in line at places like La and Valentina's, yet LeRoy & Lewis nor Whitfield's have lines is ridiculous (and I mean no disrespect to La or Valentina's). But Evan LeRoy is putting out some of the best barbeque in the state right now. And the boys at Whitfield's are hitting on all cylinders too.
Pork has so much fat content you really need a sauce with a lot of acid content to balance it out. That means your sauce should be pretty darned thin and not very sweet
Valid argument.
Just my opinion here, but CM has only been worth visiting for the sausage for, oh..., the better part of the last decade. The issue is two-fold. One, the proliferation of quality que across the state. And two, well, see number one. Because we are all spoiled now.
Yes. Smoke it till it gets the color you want, then wrap it and transfer to the oven at the same temp your smoker was running. Cook till done. If in foil, open the foil to let the bark firm up once you pull it from the oven. If in paper, leave it wrapped and let it rest. Sent from my iPhone using Tapatalk
He stripped the paint and then hit it with automotive clear. Oh wait, should I have shared that? Or is that name dropping or some other such stupid shit?
First off, you can eat a bag. I engaged in a conversation about the quality of product at Stiles and specifically responded to a post that mentioned one of the pit guys I named. Knowing who is running the pits is kinda relevant