Jim Thompson

Did Dunbar's not give you any gravy to go over that rice?

Hit Clover Grill for that greasy burger fix. They've been rolling 24/7 since 1939. The kids will get a kick out of it too. It's a time capsule spot. Betsy's Pancake House is a good, old school breakfast diner. We hated Peche. Never heard of Dienes.

Not sure since my thermometer got "borrowed" but I'd bet around 400. I did low and slow for eons til I had that chat with George. Also, a boxcutter with a fresh blade is a great tool to get that membrane off.

George, the old pitboss at Archibald's in Northport told me he got his ribs off his big smoker at the 90 minute mark. I was stunned but his ribs were always without equal. I started experimenting with hot and fast after that conversation. I build a big hot fire (Oak, Hickory or Pecan wood) in my Weber flying saucer and put the ribs on the opposite side of the coals. I use the Best Stop rub and always remove the membrane from the under side of the ribs (spares.) Open the bottom hatch and the top hatch fully and let 'er fly. At the two hour mark the ribs are fully cooked and the bark has a serious crunch to it. No glaze but I do douse the ribs with sauce (usually Micklethwait's) after they come off the fire.

Man, did they, two flour tortillas packed with black beans, pico, sour cream and salsa. If you were feeling sporty you could get smoked chicken on top. Under $5. Those tacos saved the lives of countless UT students.

I hope they ate that big boy. That's a lot of meat.

2lbs of Camellia northern beans, 6 quarts of chicken stock, 4lbs of chopped, smoked city ham, a few shallots and garlic cloves. Rice. Garlic rolls.

Jewel of the South for a brandy crusta.

https://www.kxan.com/news/local/austin/video-thief-caught-stealing-300-pounds-of-meat-from-south-austin-barbecue-trailer/

Take 'em to Marjie's Grill if they're an 8. Killer food that won't break the budget and the chef knows his way around a wood burning grill. It's a mashup of Viet-Cambodian-Thai. Super intense flavors and the foh are super nice.

https://tpwmagazine.com/archive/2008/nov/legend/ "Townsend Miller's 1954 longnose gar record still stands today." https://tpwmagazine.com/archive/2008/nov/legend/ Reading about alligator gar records and thinking about how we used to just toss 'em back when they ended up on our hooks. Anybody ever eat any of these strange beasts?

Gumbo has a thousand mothers so for every old wives tale that says you're not supposed to put sausage in seafood gumbo there are a few thousand households in Acadiana that wouldn't have it any other way. We go to a big gumbo party in Lafayette every spring and the seafood gumbo pot always has a health dose of andouille from Best Stop.

Gumbo pop up at Tamale House in East Austin this weekend https://do512.com/events/2020/1/19/scrumptious-chef-10th-anniversary-cajun-gumbo-pop-up-tickets

That my friend is some serious mise en place.

Pascal's Manale just changed hands. Doubtful the new owners changed the recipe though. The restaurant has a great standing oyster bar with one of the best shuckers in the city.