UncleBuck

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!

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.

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?

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.

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.

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?

Bringing this back to the top, but not just for ceramic, but for pretty much any type of grill etc... I've been researching it and it seems people do it all types of ways, from reserve sear, to searing it before cooking up to temp. Have seen where some people just smoke it at around 275 up to temp without any searing. Have read where you just roast it on your pit at around 350 or so. Scary.

So what you're saying is that.... they need the filler? As I've already said a few times here? Yes, I absolutely understand that. They'll have to work a lot harder to pump out content without all of the cliches and coach speak etc.. -->World's smallest fiddle and such.<-- Touche to your point about the great moments we've gotten from some of these pressers. It also goes to my point that it's not of any substance as it relates to the actual question or the team itself. But I'll give you that one.

Again, I'm not saying Gundy handled things correctly here. I'm not really speaking about Gundy much at all. I just think there are two things here. One: it's silly that there is an expectation that these questions be asked at all knowing we're not going to get anything of substance in response, as it relates to the team and the actual question. Two: It's just common sense that such a question being asked at that time and in that situation might receive a more hostile answer than after a day or two. It's not important to me whether he has another media availability in the next couple of weeks or not, my point with that shouldn't be asked then (in a perfect world). Have a big ole post-season press conference a week later and ask it then (if you really feel you have to).

I won't pretend to have the perfect answers, I just think it could use a change. I think the media availabilities should be fewer, and a bit more regulated. Right now you have a coach talking after the game on the field. After the game at the podium. Then Monday. During the week/Friday. Then on the phone with the opposing media/national etc... Anything of substance (mainly injuries, starter changes etc...) can be updated by the team in media releases etc.. With fewer availabilities, maybe journalists will ask better questions more consistently. Pay attention to questions that have already been asked. And also maybe the coaches will be more willing to give better answers because they're not tired of talking to the media every other day (it seems). Talk to the winning coach and a player or two coming off the field. No need to talk to a losing coach/player until the next day/following Monday. As a Texans fan, I can only listen to Lovie Smith say "we've got to learn how to finish" so many times on Sunday. Monday. Wednesday etc... He's not lying, they need to learn how to finish, so he's probably going to say it a lot. Then I have to listen to the sports media criticize him "ughhh I wish he'd say something else." Same. Same.

Yah, you're missing my entire point I've been trying to make in my replies here. Yes, it comes with the territory. But should it? No. The majority of the time (basically always), no coach is going to give any useful information for such a question, just an empty quote a journalist can fill a report with. Filler. Sure, there's different ways to correctly answer that question: "Like every offseason, we're going to sit down and evaluate everything, from staff to players, where we got better during the season, things we can get better at, and then go from there." That's a correct answer. Also, absolutely zero useful information. No value whatsoever outside of giving a journalist/reporter extra words to fill paper/air time with. It's a joke and has been. I guess if you like such wisdom as, "we're gunna work on it,"/"we gotta try harder."/"that one's one me."/"gotta play better." yada yada presser after presser, week after week, then I probably won't change your mind.

And as we've learned over the past 70 or so years, coaches don't like talking to reporters about stuff like that. Literally the biggest thing that question accomplished was to remind everyone that the HC of Okie Steak once wore an OAN T-Shirt fishing.

Eh, it was hyperbole. And sure, it's a reasonable question for the reporter to ask given the environment of sports and sports media reporting, I just happen to disagree with that environment existing as it does. Questions as such five minutes (<--also hyperbole, as it's normally somewhere more around 20-30) after a loss, or at any time tbh, rarely if ever generate any answers of substance, and do not really benefit a coach to answer honestly. It's just a meaningless dog and pony show that I believe could be made to provide more relevant content if managed better.

Imagine giving two shits about a free t-shirt a coach wore outdoors once, and also thinking it's a good idea to ask a coach which staff members he's canning five minutes after a loss.

I'm with Gundy on this one, but unfortunately it is the reporter's job to ask, even though you could argue they shouldn't. It's just the nature of that beast. Maybe once ever has anything good or important ever come out of putting some coach on stage to answer reporters' questions immediately after they lost a game. I don't see why we needed to hear from him or those players. Entirely too much access to coaches and players vs. any true, real, and/or relevant information we get.

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.

When you have a ham guy as good as the one ketch has, you don't need storage.

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.

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.

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.

fixeditforus

This stuff is the truth.

ooh now that's something I might look into.

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.