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UncleBuck

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Posts posted by UncleBuck

  1. 7 minutes ago, Deej said:

    Seems like you should have felt weight discrepancy if they just put empty tender boxes in the bag. 

    Kids and nephew probably ate it all in the backseat on the drive home while you were posting on Surly and driving. 

     

    The fries and fruit snacks were in the bag (kids strips are placed in a fries box inside of the kids meal bag). There were also two burgers and fries in the bag. I was also alone, and I did not eat them. That's a lot to not notice like 4 or however many chicken strips. Maybe should have caught the no gravy and ketchup part, though. 

    Or how about just getting the fucking orders right. DQ seems to do it with their 1.5 employees. 

     

    EDIT to add: I normally don't complain this much, because honestly I'm not a very picky person, and am rather patient. If they f up my order, I'm fine. But my wife is picky and my kids are picky, and especially last night they were tired and hungry af. You know how it goes: when they're not happy.....

    My real frustration is that for some reason my wife and daughter continue to want to go to Whataburger every time we bring up picking something up. I've learned. They haven't. At least my son is coming around. 

     

  2. 1 hour ago, Covri said:

    If it’s just the tenders missing I can see how it would go unnoticed. Gravy, fries, toast would make it feel heavy enough. Doesn't excuse it, but it’s not like it’s an empty box completely. Now if they were completely empty not sure how that goes unnoticed in the hand off.

     

     

    The deal is, for the kids chicken strips meal it's not the giant folding box, it's a bag, with a bag of fries and a fries "box" with the strips in it. The fries "box" the tenders go into was placed into the bag empty, along with the fries and their stupid fruit snacks no one wants because the cookies were fine. Also No gravys. No ketchups. 

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  3. 13 hours ago, Texzilla58 said:

    You know how you get rib tips? By cutting the nasty things off spare ribs. To many Texas joint leave them on their spare ribs. They are gnarly bony garbage.

    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. 

  4. 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. 

  5. 9 minutes ago, Mo Horn said:

    I'm just as pissed as everyone else about the things that have disappeared, but I don't necessarily blame Chicago for the poor quality of current items. I think that's more of a reflection of current times where a lot of food places struggle with getting decent and competent help. Pay has increased, but it's still one of the lowest paying jobs, and I just think the staff they can get aren't really motivated to make top quality food. I've had some outstanding things, and some that have just sucked, and that's at the same Whataburger. Just on different days. It all has to do with who is managing, cooking, and how busy they are. I've noticed a lot of food places are totally hit and miss these days. Keep writing letters, but not sure they will help with the bigger issue. And as someone who hasn't lived in Whataburger country since 1998, and ecstatic that we finally have them in the KC area, I appreciate just being able to get one whenever I want these days. So I'm probably not a fair judge. 

    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. 

  6. 31 minutes ago, Steamboat1874 said:

    There is a Mayfield DQ right next the the Whataburger in Georgetown.

    It is way better than Whataburger and it is not even close.

    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. 

  7. 15 hours ago, elfenix said:

    as i nearly always have a coupon for #1 when purchasing fry and drink, i have the cashier add cheese and a patty.  i once heard the grill yell up to the cashier "does he want the meat on the side?"

    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. 

  8. 2 hours ago, Deej said:

    Well, that was a first. Ordered a patty melt with grilled jalapeños, unwrapped it, and the grilled jalapeños were on the outside of the sandwich. 

    Oh, and they forgot to put ketchup in the bag. 

    I'm glad (nor not?) to hear that it's not only my local Whataburger that screws things up. 

  9. 8 hours ago, Hornlover said:

    Something's afoot in Louisville. 

    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...

  10. 11 minutes ago, huge said:

    Memphis has excellent BBQ.  KC is the overrated one.

    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. 

  11. 15 minutes ago, Texzilla58 said:


    No big city has as big of a barbecue culture as Memphis. Austin is a latecomer to the game. There is a reason the Memphis in May barbecue contest is the Super Bowl of all bbq competitions. Most of you have no knowledge of our cultural foodways and how our traditions came to pass and recency bias is a real issue with some of you.

    Whatever, Memphzilla...

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  12. 1 minute ago, CooterBrown said:

    I put my brisket on at noon on Friday and it's resting by midnight.  It's ready for lunch on Saturday.  

    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. 8 minutes ago, CooterBrown said:

    Foil boat and a 12+ hour heated rest @ 155 degrees in a counter top turkey roaster.  Even better is to rest it in a sous vide.  You can do everything wrong and those two things will get that brisket to well above Rudy's quality. Get most things right and those two things turn that brisket up to 11 on par with Franklin.  I thought the foil boat was gimmicky until I tried it. 

    Check out Chud's BBQ on Youtube for details. 

    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).

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  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'.

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  15. 25 minutes ago, thunderlounge said:

    For warming up, I use a little bacon grease on the bottom of the pan. 2-3 secs/side.

    Easy peasy. Do it right and a quick wipe and warm of the cast iron and you’re done.

    my wife uses the sauce to warm them up. Seems messy, but, that's what she does. 

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