AustinMT

I resemble that remark. Gladly.

Thanks And I did it on my Traeger, for all you Traeger-haters

Yeah — I thought it was odd when I had Bryant’s that the brisket was cut so thin As for sausage: most places I’ve been to for BBQ outside Texas seem to favor the bland, Ekrich-looking links

Kayne is a good place, but nothing tastes good with Caymus, or any Wagner wine for that matter.

As in over-produced and lots of sugar?

Yes, they definitely had cheese at the original Kreuz `

It’s Whataburger. They’ll make whatever you want

Ice Cube, “It Was A Good Day” “Today I didn't even have to use my A.K.I got to say it was a good day”

Scattershooting while cooking brisket on a Saturday

I’ve Got Friday on My Mind

Don’t forget Dickey’s

Lambert’s??????

Seems like I always wind up with the 4 meat sampler plate “No sides” I’ve never waited more than about 15 minutes, but can’t tell you what day of the week.

Half pound of brisket (there are two thick slices there) one link, mac and cheese. Was heading to court in San Antonio from Austin, and needed to be sure I would not be in a meat coma, so went “light”

And my personal favorite: how not to be the jackass that barges his way down the aisle as soon as the plane stops instead of waiting his turn

Ban poster for buying Wagner wines

Out of curiosity -- why just the flat?

This is why I have Clear — scene from Friday morning in Austin. The TSA line at the main (East) checkpoint started where you see the older lady in the blue shirt. The TSA line at the mid checkpoint was even longer. Arrived at the terminal 1:05 before my flight, checked a bad, and breezed through, knowing from the time I left my house I would have plenty of time to do this, grab a coffee and a taco, and send some e-mails before my flight without having to stress.

Nice list. I can only imagine how much crap he had to drink through, though. Would like to see his notes on some of those. Something like this (thanks to Monty Python): 'Black stump Bordeaux' is rightly praised as a peppermint flavoured Burgundy, whilst a good 'Sydney Syrup' can rank with any of the world's best sugary wines. 'Chateau Bleu', too, has won many prizes; not least for its taste, and its lingering afterburn. 'Old Smokey, 1968' has been compared favourably to a Welsh claret, whilst the Australian wino society thouroughly recommends a 1970 'Coq du Rod Laver', which, believe me, has a kick on it like a mule: 8 bottles of this, and you're really finished -- at the opening of the Sydney Bridge Club, they were fishing them out of the main sewers every half an hour. Of the sparkling wines, the most famous is 'Perth Pink'. This is a bottle with a message in, and the message is BEWARE!. This is not a wine for drinking -- this is a wine for laying down and avoiding. Another good fighting wine is 'Melbourne Old-and-Yellow', which is particularly heavy, and should be used only for hand-to-hand combat. Quite the reverse is true of 'Chateau Chunder', which is an Appalachian controle, specially grown for those keen on regurgitation -- a fine wine which really opens up the sluices at both ends.

Didn’t stay there so can’t comment on the hotel. Only commenting on the bar space downstairs

I’ve never been a big pastrami guy, but that looks awesome

This. I never worry about making a flight if I am leaving from an airport that has Clear.

Forgot to mention: was at a private event for our firm at the Dream Hotel weekend before last. Didn’t stay there (stayed at the JW), but the bar downstairs/out back in Printer’s Alley is pretty cool.

This is gong to sound odd, but the best thing at Kanye are the sides. Don’t get me wrong — the steaks are good, but not better than some other places. Sides: cream corn brûlée; risotto tater tots; the Mac and cheese gratin with peppers. Also, be sure to get the bacon app (topped with maple cotton candy) I will tell you the wine list is stupidly priced, even for a steak house. If you have some good wine with a little age, consider bringing a couple of bottles in and paying corkage and maybe buying a bottle there to throw them a bone. They basically have nothing with any age and mainly the usual suspects.