Jump to content
Required Reading for any Longhorn ×

AustinMT

Legacy Members
 View Profile  See their activity

  • Posts

    1634

  • Joined

  • Last visited

 Content Type 

Everything posted by AustinMT

  1. AustinMT

    Mexican

    AustinMT replied to Jack Straw's topic in Austin

    I typically do a reverse sear, smoking the steak at low temp then finishing on cast iron preheated on the grill. But if I had to choose just searing on a flattop or wood-fired, it’s wood fired every time. Just for me, better flavor. Same with fajitas.
  2. AustinMT

    Mexican

    AustinMT replied to Jack Straw's topic in Austin

    For the sale reason I’d rather have a wood-fired steak than one seared on a flattop
  3. AustinMT
    Though it’s pretty amazing that someone who long ago stopped being relevant in Austin-area BBQ, much less Texas BBQ, still generates this much interest.
  4. AustinMT
    They serve charro beans, not regular bbq-place pintos, so they look and taste different
  5. AustinMT

    Mexican

    AustinMT replied to Jack Straw's topic in Austin

    So I’m tired of winding up with flat-top seared fajitas at places in Austin. What places serve (good) wood-fire grilled fajitas?
  6. AustinMT
    The dry aged cuts are the best. If you didn’t get teh dry aged, get them next time (get the California Reserve instead of the MIdwest). Also, be sure to try a Jorge cut sometime.
  7. AustinMT
    Great meat, and those look great. Ordered some ribeyes this week as well. What did you think?
  8. AustinMT
    Maybe you should buy better beer
  9. AustinMT
    It was really, really good
  10. AustinMT
    Keeping it simple: salt and pepper, coarse, 2:1 or 3:1 pepper to salt by volume. Smoke at 225. (Or 250 I’d you prefer) wrap at 165 degrees in butcher paper preferably, increase temp to 250 if it’s not already there (if it stalls I push to 275 when wrapped), pull when it hits 203-205ish, checking for the smooth insert with the probe. Let it rest in a cooler for an hour or so. I wrap it in foil before it goes in the cooler just to keep it less messy.
  11. AustinMT
    So is he going to have a stand-alone, or tied in with one of the many travel-stop places in Jarrell?
  12. AustinMT
    Was in South Austin today, so picked up Valentina’s for lunch. Brisket and pulled pork, charro beans, chips/quest and, of course, tortillas:
  13. AustinMT
    I prefer Dino beef ribs stuffed with salad
  14. AustinMT
    Stiles Switch is good, it's just not great (thought beef ribs are pretty terrific). It is consistent, and they always have 'que.
  15. AustinMT
  16. AustinMT

    Yellowstone

    AustinMT replied to RPM's topic in Movies and TV

    Maybe she has set up a way to make the land worthless from a development standpoint.
  17. AustinMT
    I have not been to Delta Blue's so can't flame on the restaurant choice. I do find your selection of meal items at a bbq restaurant odd, other than the boudin.
  18. AustinMT
    Great name. Related to John David Booty or just a ranking officer to Major Applewhite?
  19. AustinMT
    Damn. “Retail sites” = “retaliates”
  20. AustinMT
    NCAA does nothing to coordinate any efforts, then gets mad when 3 of the Power 5 conferences decide to play (which it appears the NCAA was against). NCAA retail sites by canceling the Fall championships it can control without any effort to see what would work. This is now about the NCAA trying to retain some control and relevance. IMO, this is the beginning of the end of the current NCAA model.
  21. AustinMT
    Nine players tested positive at OU. Too much “male bonding” going on.
  22. AustinMT
    I don’t understand why Arkie can’t get any momentum in football. Stadium after the improvements is nice (not Texas nice, but nice). The other sports facilities are really top-end (And the non-football sports very competitive) , as is the student/athlete complex. Campus has had a ton of money put in. Fayetteville, thanks to the influx of corporate cash in the Northwest Arkansas area, is no longer Fayette-Nam (though it still lacks nice hotels and does not have enough higher-end restaurants). Lots of Texas kids there now thanks to friendly tuition rates and efforts by Arkie to market heavily in Texas. The plastic hog-hat wearing idiots have been substantially diluted. They seem to have issues at the admin/AD level, and probably the Frank Broyles influence (now gone) stunted growth. Clearly the move to the SEC was unwise, but you’d think they would have progressed further than they have in football.
  23. AustinMT
    Rick Bayless is the real deal for Mexican food, which is odd considering (1) he’s an Okie (2) plying Mexican food in Chicago. And, yes, Skippy Clueless is a d-bag. In fact, he is a bigger one than Cowherd and Rome combined.
  24. AustinMT
    Wow -- did they use a chainsaw to cut the brisket?
  25. AustinMT
    Who has been caught?

Football ... Basketball ... Baseball ... Other Sports ... Futbol ... 🤫995🤫 ... Gambling ... Movies & TV ... Music ... Hobbies ... Lulz ... Food & Travel ... Daily Texan ... Business and Markets ... Cloak Room ... Help ... For Sale ... Board Discussion ... Subscribe!... Donate!... Advertise... COOKIE MONSTER!

×
×
  • Create New...