Looks like a great time was had by all. Feel bad missing this one! Where to next?
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Granted, I am quite brisket’ed out, but somewhere known for seafood…perhaps spicy seafood….with paprika….cayenne…..
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Not sure yet Lee. We kicked around Lafayette again, but nothing is decided. Maybe down the road we can do another poll like we did in January. It sure was nice making it home in 35 minutes today….🥸
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Seems odd... those grills... were they propane or plumbed for natural gas?
I know with my Blackstone and some other gas grills, there is a safety valve of some kind that limits output if the gas bottle is turned on too quickly, I think? Or something? I know mine was triggered once, and I had to turn everything off, disconnect the propane (I think?), then reconnect and turn the gas on slowly to allow that valve to reset? It was like the governor on a car engine.
I'm sure one of the bright people in this group of shining stars thought of that scenario. I'm not sure if it applies to NG-plumbed gas grills, but I was thinking most all propane grills had this limiter or something.
Anyways. Glad ya'll had a good time! Yes, the food looked good, and those breakfast tacos definitely look awesome! If I ever make it down to Houston way, I might have to look that place up!Comment
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As Tom mentioned above, we went back to La Cocina Taco House with Sunny and Irene. My opinion did not change: these are excellent breakfast tacos; I still think that they are the best that I've ever had. I also got some Posole Rojo in a to-go container for lunch later and it did not disappoint.
Both of these had the chorizo beans (basically refried beans with chorizo) and green eggs. We asked what was in the green eggs. Mario, the owner, said it was green peppers but would only tell us one of them: jalapenos. There are other green peppers too (I'm thinking poblano and/or Anaheim). The eggs are not spicy.
In addition to the beans and eggs: On the left: sausage stewed with onions and peppers plus cilantro and onions on top on a corn tortilla. Right: chorizo potatoes and white cheese on a flour tortilla.
At home, car unpacked, time for lunch: Posole Rojo
Last edited by 58limited; April 13, 2025, 02:41 PM.Comment
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Unbelievable, but true! I don’t remember who it was at the Meat Up, but someone told the story about trying to trying to tie down a pitmaster with something like how hard it was to find good BBQ in Texas. The pitmaster’s response was it is harder to find bad BBQ than to find good BBQ.
I lived in Wharton Texas for five years before the turn of the century. Saying before the turn of the century is pretty spooky. Anyway I picked up the notion, in Texas Monthly I believe, that there was a new BBQ joint in town. So, since we left the Meat Up and went to our daughter’s which is about twenty minutes from Wharton. We thought we would give the new place a try.
As you can see he is just starting out, and the only seating is outdoors.
We the ribs, turkey, brisket, and jalapeño cheese sausage.
Having eaten at Tejas on Friday and Corkscrew ion Saturday. This guy is in their league. The sausage had less cheese than others we had, but it was good and had a nice kick. I wouldn’t say the ribs and the brisket were quite as good as what we have had at other places, but they certainly held their own. We the turkey was excellent at both Corkscrew and Tejas, and gave the nod to Corkscrew. But this place’s turkey was so moist and flavorful the nod goes to Damon’s Real Texas BBQ.
We ordered creamed corn, potatoes onion and bacon, and coleslaw. We like the coleslaw best. It was a little on the sweet side with a slight vinegar taste. The potatoes, bacon and onion were good but could have been used more bacon and onion. We liked the creamed corn least and was nothing special.
We met the pitmaster and he gave me the secret to his turkey success, but I will only be revealing it to those in attendance at the next Meet Up.
As you can see from the size of his pit, he is small scale. His challenge going forward is to maintain his quality as he grows. If you are ever in the area it it is worth the trip!Last edited by LA Pork Butt; April 13, 2025, 05:56 PM.Comment
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In all seriousness, y’all, this was a great experience. If you haven’t done a meat-up, do it. Meat-ups, no matter how big or how small, just reinforce the spirit of the Pitmaster Club and of AmazingRibs.com. The graciousness, hospitality, camaraderie are just what we need in this world! Thank you!!!Comment
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I echo SheilaAnn. These are a stupid amount of fun. I am the shyest, most introverted person you will ever meet (save when I am teaching; I have been known to jump on tables to make a point) and I had a blast!Comment
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One thing I loved is that we got to introduce those outside of Texas to the HEB flour tortillas, thus proving that we are not obsessive, insane, nor a crazy cult. (Okay….maybe just a little.)Comment
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Mosca Sometimes I am lucky enough to snag them when they are just made. That 20-pack always ends up being an 18-pack by the time I get home.
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Michael_in_TX These were warm when I bought them! I just didn’t get to them for a couple days, is all.
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Sounds like this was a wonderful meatup. One of these days…. 🙃Comment
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I walked through my front door a little after 1AM this morning; my flight left Houston at 6:18 and landed at 12:20, and I lost an hour flying east, so 5 hours including a short layover in Charlotte wasn’t that bad at all. Easy flights. No Biscoffs this time.
What WAS bad was landing in 39° weather, and waking up this morning to 43° and rain. Please send some of that 81°, no humidity, light breeze, no clouds in the clear blue sky stuff up north and east! Please!
Great meetup. Thanks, everyone.Comment
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Also: Thanks Panhead John for thinking of all of us with the bacon and sausage, and trail mix, and all that Texas stuff!
I packed everything frozen, along with the tortillas and the chocolates I bought at Tejas, in the San Marcos insulated bag, with the inside lined with the HEB bag and the Total Wine bags, and the Uline freezer block in the middle; and I packed that in the very center of my suitcase, lined with clothes all around, at about 11AM. I drove around Texas looking at cool stuff for a while (back to Tomball to buy a T shirt that I’d forgotten about, Old Town Spring, and just checking out stuff that looked interesting), then checked in for my flight. 14 hours later I unpacked everything, and it was all still frozen, with one pack of the bacon just barely starting to thaw! But barely. If it had been an online order, I would have called it perfectly fine like that. I put that pack in the fridge, and cooked bacon today, which is what’s supposed to happen with it.Comment
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Us too. Anxious to hear what everybody comes up with for the Fall. Grandson getting married in Oct so who knows.Comment
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Panhead John Oct 22. They already got married in England, this is for family and to meet her family. Don't ask about it being mid week. We don't have any issues but the rest of the family still works and a lot have to fly in, have kids in school......
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Just fyi, I will be in Houston area visiting my daughter and grandbaby end of August, just in case something is happening. Haha!Comment
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How many of y’all are getting 2-3 calls a day from the Hilton? 🤦🏼♀️Comment
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