Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I'll post this out of Mosca's string regarding Bar A and the Q&A. It would probably be helpful for those interested to go on YouTube and find Bar-As video channel. It will either answer ahead of time some questions you might have, or stimulate others that might otherwise not occur to you. Either way we stand a better chance of making the most of time allotted.
Hey guys, I just got off the phone with Mosca to talk about Bar-A-BBQ and a possible Q&A session. I think we can all agree the most important thing is that everyone wants to eat there. We can go ahead and plan on Friday at Bar A for lunch. Here’s my experience having eaten there before with 58limited . The place is pretty small inside with maybe 7 or 8 tables total. Our group will probably take up most of the tables inside the place. There is outdoor picnic table seating also. They open at 10:45 am until 6 pm. When David and I went, we got there about 10:15 and Caleb was outside tending the smoker. We just walked up, introduced ourselves and started chatting with him. If anyone wants to, I’m sure you could do the same thing we did, rather than try doing it by appointment. We could all plan on arriving around 10-10:15 and I’m sure someone will be there tending the fire if anyone wants to ask questions. They’re very friendly and I’m sure they would be happy to chat with us, just like any other BBQ joint in Texas. It’s a small family owned place with just a few employees. It sounds like it could be a little bit of a hassle for them to pull someone away during their lunch rush while we’re there, and spend 30 minutes for a Q&A session. It’s just my opinion, but I think we oughtta just go there and eat, they only have one 1,000 gallon smoker and it’s in plain view. Walk up and just start talking, did I mention they’re very friendly?
Last edited by Panhead John; January 14, 2025, 02:00 PM.
OK, I've decided to try again. Had to cancel the past two, one was very sick, the other very hurricaned. I started to just book and not say anything, just in case, but decided to jump right in instead. I will fly in Thurs, landing 1:45, and out Sunday afternoon. I am doing this whole thing on miles and points, I used to travel a lot and they are burning holes in my pocket. I want to pay for the hotel with Hilton miles (I literally have a million) but the HiltonHonors site says they are sold out the whole month of April. Whole month of March also, so I'm guessing they just haven't opened availabliity, will call here in a few and see if I can book with miles that way. Don't know about rental car, but I like having wheels (never know when you need to make a sudden stop at a yarn store..) and I think National owes me a few free days. If not, I'll Uber to hotel and you guys can drive me around
Add: oops, Panhead John looks like I need the manager phone number. Can you PM me? The link in opening post doesn't seem to be opening.
acorgihouse I left him a message, but try the link again. When I first tried it, it wouldn’t go to the page for me either. But I tried it again twice just a minute later and it worked both times.
I'm in, there was apparently a temporary glitch in the website. I'm now booked for Thurs to Sun. National/Emerald Club forgot I used to travel, and zapped out my free days, so will likely Uber/Lyft to the hotel and hitch rides from there. See you in April!
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I signed up for the brisket class, it’s 1PM to 3PM on Thursday. Yes, I do see that it’s all about seasoning and trimming. I don’t know how many people each one on one is. I do know that every time I’ve spent money on knowledge, It’s been worth it. I don’t make sausage, and I’m not interested in buying the stuff to make it; not cost effective at my age.
One thing Cooper does that's unusual is he trims his briskets with a 12" carving knife rather than a smaller boning knife or comparable. Watch his vids, he's an interesting guy.
Well, you know that sausage making class has my name all over it. I searched a bit, they have a FB page with few photos, but really no more info than what you posted. It looks like the sausage making is Tues to Sat, 9am. I will contact when isn't middle of the night, and find out. Thinking I might Uber over Fri am, then hook up with those of you lunching, and hitch ride back. Will report back once I find out more details, if anyone else is sausage freaky.
Our flight is booked, and the rental car is confirmed. Since I have unlimited mileage on the car, and I know he won't be home, I'm just going to follow the advice of this guy, and stay at PJ's. It may require more cleaning than shown in the video but anything to save a buck I always say.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
It's official ... the real world has bit us on the ass again. Unfortunately, Robin and I won't be able to attend this year ... which (for us at least) really kinda sucks ....
Yeah ... a couple of days after returning from San Marcos, it suddenly (mid-blizzard) became a really good idea to replace the whole HVAC system ASAP with a new heat pump system. Looking back, every one of my first dozen or so cars, trucks, and SUV's (and (just barely) almost our first house) cost less than the new system. Yay.
Last edited by MBMorgan; January 20, 2025, 09:56 AM.
Yep! I remember my new 1970 Toyota Corolla. Tax title and tags were just under $2,000. Of course there was no air conditioning or any of the bells and whistles on today’s cars. There was a little tool kit that could service just about everything on the car from plugs to points. At that time my wife and I together barely had a five figure income.
Panhead John, maybe I missed it in all the excitement and planning, but for Truth, are you planning the Houston Heights location (30 minutes from Spring, but down in the heart of Houston) or the original location in Brenham, TX (1h20min)?
I'm guessing the Houston Heights one based on time, but I don't mind driving a little ways if the atmosphere of the original is worth the experience. Is the juice worth the squeeze, so to speak? Also, projected wait times at the door could affect this... as in, how early do you have to show up at these places to get a seat?
The Heights location of Truth is maybe 30 minutes from Spring with moderate traffic. No need to go to the Brenham location anyway. The Heights location 58limited and I went to has a great atmosphere and played some really badass blues music too! When David and I went there on a Saturday we arrived about 10am, they open at 11. We were about the tenth or 11th person in line. I always prefer to arrive early and wait a bit, rather than arrive later, you usually have even longer wait times.
Good to know. I hope I can make the trip. I'll have to move some things around for work, but I think I can manage it. Was hoping The Wife would come, as well, but I doubt she'll be able to take off work for it. April is busy month for her, anyways.
Hey Panhead John or anyone else in the area, I know this is a silly question. If I'm in a motel/hotel with fridge, I like to pick up a few fridge things to keep in the room. Not urgent, obviously, but if I can have my fav coffee cream, snackie things, and maybe (oh my!) wine or such, I'm happier. I will likely be Ubering in from airport. Anyone know if there is a grocery, or convenience type store, within walking distance of the motel? I looked on GoogleMaps, doesn't really show anything like that. I can always Uber over and back, but a little more of a headache. Or.. can we book a caravan on Thurs afternoon to the nearest provisions shop?
I might have found us a great place for Mexican food Thursday night. The reviews I’ve read are all very good, 4.7 stars average…and it’s just a few minutes up I-45 from the hotel……AND they supposedly have killer margaritas!
Prices look pretty reasonable too! Open for breakfast, lunch and dinner. Click on Menus…..then I-45 Menus.
I’m going to be a maybe on this one. Lots of places I wanted to go while Thomas was in Houston last year, but we never went to visit. He met us places or was in College Station with his Fiancé. I’ve got a conflict, but I think I can work it out.
At the beginning of this post, when I mentioned that “here in Houston you can’t spit without hitting a good Mexican/Tex-Mex place” I was only halfway kidding. This place is right near the Mexican restaurant I posted above, La Cocina de Roberto. Mosca and I found out about this place with the help of Google…Mexican Mom Cocina Tradicional. These 2 places both serve traditional Mexican food not your typical Tex-Mex. Free chips and salsa, these places are not.
4.9 stars average out of 135 Yelp reviews.
Welcome to this is Mexican Mom owner of this restaurant. I have entertained and cater from more than 10 years, and I enjoy making others feel good and happy throughout my cooking, this is the reason why I created Mexican Mom Cocina Traditional.
Last edited by Panhead John; January 26, 2025, 06:06 PM.
Been watching some videos of a guy on YouTube, name of Kirby's BBQ. He's starting up his own place, he's about 20 minutes away from Spring in New Caney. I'll probably try to run over there at some point and give him a fist bump and try one of his sandwiches or sausages or something.
He's doing very basic videos, a lot of his cooking stuff he's shown so far is pretty basic, he's not a refined BBQ chef or anything. Kind of a backyard guy who folks probably told him he needed to do this. He has been in the restaurant industry for years, and now he's going on his own, started with some catering and popups and just rented his own space last month and is trying to make it work.
So... IF he is still slinging que in April, I'll probably try to run over there and say hi. Just thought I'd throw it out there, I'm gonna keep an eye on him and wish him well.
It's making me think more and more (and MOAR!) about trying to get into doing something on my own, working weekends, doing popup or catering, etc. I just really don't want to deal with the hassle of the health dept crap. <sigh> Or else, I'd probably already be doing it. lol
Mosca People always tell me I need to turn my woodworking hobby into a business. Nope. That would ruin it. It would then be a job. I’ve had a job or three. I’m done with that. It would be the same with bbq. Nope. Just a hobby.
I have said that same thing many times, you are right Mosca
I think I'd like to do it as a side gig, on MY terms. I don't think I want to run a restaurant, no way, no how. But... doing a popup when I feel like it, like 1-2x a month during nice weather? Yeah, that would be cool, cook up 3-4 briskets, a half dozen pork butts and 20 racks of ribs? Maybe some simple sides... make a grand or two (after expenses), I'd be down with it.
Problem is, here, even on a temporary license, you have to cook out of a commercial kitchen. Cannot cook out of a home kitchen of any kind for meat products. Not sure how you cook BBQ in a smoker with a commercial kitchen - unless you have an 'agreement' with someone who has a food truck or a restaurant. Suckage.
not your typical Tex-Mex. Free chips and salsa, these places are not. 
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