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UncleBuck

Burnt Ends
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Everything posted by UncleBuck

  1. The meat itself is good. Actually delicious when done properly. Get them tender enough you can pull the garbage out of it easy enough, but it's almost too much work. If I wanted to do that much, I'd eat crawfish.
  2. Went to the beach for a spell yesterday evening and were getting home late so we needed to order out. Kids and nephew voted Whataburger so of course here we go again. My son and daughter ordered the kids chicken strips/tenders or whatever. Got home and the tenders boxes were empty, and we had zero ketchup. I guess I should have checked the bags, but that was (supposed to be) a lot of food to go through so I took a chance.
  3. That's not a terrible point, but at the same time my local Dairy Queen, with far fewer employees, can put out better quality than Whataburger in nearly the same amount of time. It was the opposite over 5 years back. AND if I do wait longer, which will happen when they're really busy, at least my food will be fresh and I am not at risk of having a piece of fry jab through the top of my mouth.
  4. Last couple of times I've gotten fast food for myself I've gotten DQ and have been mostly impressed. The fries have been fresh and hot. The burgers have been decent. It's outperformed our whataburger for sure.
  5. I can kinda get that one, with all of the low-carbing and stuff. Back 12+ years ago when we'd close down the bars then hit Whataburger, I'd order what I called a "Whatachow." Just a Whatachicken with a beef patty on it, hold the tomato (Ch: chicken; ow: cow; Ch + ow = Chow). Sometimes they'd ask me if it needed to be on the side. But most of the time, they'd actually get it right. They can't even get a basic order right these days.
  6. I'm glad (nor not?) to hear that it's not only my local Whataburger that screws things up.
  7. Baker Boys in Gonzales is legit. Also, for more old school and classic old school sausage you have Gonzales Food Market/City Market.
  8. I get the feeling Brewster's shtick is on the twilight side, but he still has a little juice with the 'croots. But Jackson State?
  9. These are definitely fresh concerns, from my understanding.
  10. I think it might be something afoot with Owens (and Louisville, also). Cancels UGA visit. Texas seems to be backing off. Not hearing a ton out of A&M in all of this. Gotta wonder if the "issues" with a family member very close to his recruitment (as CTJ had mentioned) are turning his Top 3 off...
  11. This is what I've heard. I think there's a bit of confusion about exactly what Tennezilla is saying. There's no doubt the BBQ history in Memphis is insanely deep, whether you think the BBQ who as good as anywhere else, or not.
  12. Yah but most of my bbq is for Sundays, just how it lines up if we're doing something on Saturday. If I can get one on early on a Saturday I might try this out.
  13. Man I'd love to do a 12 hour heated rest but ffs I'm trying to eat at some point during my weekend. It's a wonder anyone put out any good brisket at all before the youtubes (we did, but there's so much info available to us these days).
  14. Studying this thread hard AF. Cool to see KN in Cuero getting some due. Grew up on their burrito plates, fish burgers and frosty mugged root beers. Their burgers were good, but not the main attraction. 20 years ago they were using some brisket trim from one of the local BBQ places in their burgers, but that was back when my mom's cousin and his wife still owned it. Believe they've sold since then but it's still cookin'.
  15. my wife uses the sauce to warm them up. Seems messy, but, that's what she does.
  16. What's funny about this, is that it is widely accepted that deep dish pizza was created and first sold by native Texan and all-american offensive lineman for the University of Texas Longhorns, Ike Sewell.
  17. Phew, had me worried for a second when this thread popped up
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