#texas barbecue

[copperbadge]

There is one good place to get a hot meal in all of Austin-Bergstrom airport, and it's Thurman's Old Fashioned Burger. It's bizarre but they do consistently have the best wedge fries I've ever eaten. Normally I dislike wedge fries because usually they're mealy and acrid and dense, but whatever they do to theirs (I think probably parboiling prior to batter-frying) they're super fluffy inside and crisp outside. These fries are so good I gave them a cameo in an upcoming novel.

It's perplexing because Thurman's is just a little airport-only offshoot of Salt Lick BBQ, an Austin restaurant that also has a food stand in the airport which produces the saddest, soggiest "barbecue" I've ever eaten. Supposedly Salt Lick is THE barbecue to get in metro Austin, but...not the one at the airport, that's for sure.

(If you want spectacular barbecue and are willing to travel for it, go outside of Austin to Pig Pen. Get whatever meat you want, it's all delicious, but as long as you eat pork make sure you also get a pint of the Baked Potato Salad. It's warm German-style potato salad made with drippings from the bbq pork.)

Anyway, at Thurman's you can get a quarter pound burger and wedge fries for seven bucks and aside from the fact that being in ABIA means I'm headed home to Chicago, it's the best part of the whole goddamn airport.

[ID: A photograph of the edge of a quarter-pound hamburger in a brioche bun, flanked by large wedge potato fries crusted in seasoning; one of them has been broken open and the fluffy white interior of the wedge is visible.]

[kpgresham]

SERENDIPITOUS SURPRISES

by Helen Currie Foster August 19, 2024 I wasn’t going to mention the dreadful heat. But facing August in Texas requires early rising. And early this morning came two in-spite-of-the-heat surprises. First, moonset of the August Supermoon:  Second, a tiny frog, less than an inch long, sitting quietly in the shade. Could it be a Texas cricket frog? Maybe some frog-maven will know. Can you spot it…

[bourbontrend]

triple quotes Looking for a bourbon that captures the true spirit of Texas? Dive into our latest review of Samuel Maverick Private Reserve Bottled in Bond Bourbon. Discover the rich history, unique flavors, and meticulous craftsmanship behind this exceptional whiskey. Perfect for sipping neat or in cocktails, find out why it's a must-have for bourbon enthusiasts. Check out the full review now!

[texasthrillbilly]

Hillsboro, TX

[butchlifeguard]

californians and texans need to team up against midwesterners actually bc they think theyre special. i keep getting midwest meme pages recommended to me and they'll be like 'the weather here is so wild 🤭 and don't get me started on the way people drive 🫠' we need to humble them..

[impossiblepluto]

BRB ill be at the beach daydreaming my yearly Mac and Jack + "Independence Day" thoughts

[meteorherd]

my friends and i asked chatgpt to make fake horror sequel titles

[leohtttbriar]

living so so deliciously with my vegan potato salad and baked beans

[the-birth-of-art]

So....brisket from Smitty's, yeah?

[fieriframes]

[And after years of working in other people's joints, she decided to open her own, bringing Texas-style barbecue to the people of Philly.]

[ronniefein]

I was never a big brisket fan. Soft, wet, brown meat just isn’t my thing. My mother, who was a very good cook, and every other woman in the family, served the meat with pan juices and overcooked onions and carrots.

It was one of the only recipes of my Mom’s that I didn’t like.

So when it was my turn as woman of the house this was not a dish I ever cooked for the holidays.

Then my sons-in-law came along and wanted to know “where’s the brisket?”

I had to find a way that satisfied the whole crew.

After a while I discovered Texas style barbecued brisket: tender meat glazed with thick, tangy sauce and crispy ends and outsides. It was a transformative moment, gastronomically speaking

I wish my Mom was here to try it!

Brisket is expensive, so I don’t make it often, but when I do I always pre-cook it to tenderness this way, then glaze it with barbecue sauce (instructions for when to do what are in that post too).

Follow me on Instagram @RonnieVFein

This year, this is the sauce I am using:

TEXAS STYLE BRISKET

2 tablespoons olive oil

1 large onion, finely chopped

1 medium clove garlic, chopped

1 teaspoon finely chopped chili pepper

2 cups ketchup

1/2 cup apricot jam

1/2 cup orange juice

1/4 cup honey or maple syrup

1/2 cup apple cider vinegar

1/2 cup brown sugar

pinch of ground cloves

pinch or two of freshly grated nutmeg

Pour the olive oil into a saucepan over medium heat. Add the onion and cook for about 2 minutes or until slightly softened. Add the garlic and chili pepper and cook briefly. Add the ketchup, jam, orange juice, honey or maple syrup, apple cider vinegar, brown sugar, cloves and nutmeg and stir to blend them. Bring the mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for about 15 minutes or until thick.

Makes about 2-1/2 cups

[kpgresham]

THE NAME OF THE ROSE IS—wait, how do you pronounce that?

BY HELEN CURRIE FOSTER April 1! It’s spring, with a riot of bluebonnets this year. Plus paintbrush! Winecup! Verbena! Prairie celestials (so lovely)! And within the fence, safe from our marauding burros, the roses are opening their petals and sharing their beauty.  Humans have been growing and hybridizing roses for millenia. I favor those with deep rose fragrance. This year the sniff prize…

[travelwithz]

Today we arrived in Dallas in hopes of seeing the upcoming solar eclipse. We started with some beer tasting at Oak Cliff Brewing.

Then we went over to the Bishop Arts District and tried a few tasters at Jaquval.

And then we hit the jackpot at Lockhart Smokehouse BBQ! We had pork ribs, chicken and brisket with various sides. Wow! It was absolutely fantastic!

[bobjackets]

What’ll it be,Hot dog,or hamburger?

[everybody-loves-to-eat]

[foxytonic]

Went out to finish the last of my Christmas shopping, and I decided to stop at Spring Creek because I’ve been craving bbq all week (oh, brisket, how I’ve missed thee! 😍🥰) and I think this is the first time I’ve eaten alone at a non fast food restaurant. It rules tbh~