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Dining spots in Austin

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  • #16
    Originally posted by Green Monstah View Post
    I think you're selling yourself way short. Just not my cup of tea.
    So it is time for the annual HFN family pilgramige to Austin. I know we have a fundraising dinner to go to on Saturday, but I am looking for some places to go.

    We have gone to Chuy's every year we go down, GM I'm open for a new suggestion.

    I think we have hit every place in this thread except County Line.
    Get confident, stupid
    -landpoke

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    • #17
      Headed to Austin next week. I would love to try this place, but I am not sure I will have time:

      http://franklinbarbecue.com/

      Check out the photos. Some of the most impressive food porn I have ever seen:





      This is a relatively new place. Reviews are off the charts. Here is the problem: they are only open for lunch and it is a small diner. You have to wait in line for hours and they close when they run out of food (some people are always turned away). Maybe I can get Babs to wait in line for me.

      Here is a shot of the wait line:

      "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
      "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
      "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

      Comment


      • #18
        Originally posted by Jeff Lebowski View Post
        Headed to Austin next week. I would love to try this place, but I am not sure I will have time:

        http://franklinbarbecue.com/

        Check out the photos. Some of the most impressive food porn I have ever seen:





        This is a relatively new place. Reviews are off the charts. Here is the problem: they are only open for lunch and it is a small diner. You have to wait in line for hours and they close when they run out of food (some people are always turned away). Maybe I can get Babs to wait in line for me.


        Here is a shot of the wait line:

        Anthony Bourdain went there in one of his no reservations episodes recently. The brisket literally jiggles when it is taken out of the smoker. There is a big push right now on some of the other bbq sites to try to replicate the brisket there.



        http://www.travelchannel.com/video/a...nklin-barbecue
        Last edited by Drunk Tank; 10-17-2012, 11:16 AM.
        "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III

        Comment


        • #19
          I have heard some good stuff about franklins from my austin friends. They said they got some pulled pork in about 45 minutes so maybe things have reached steady-state.

          BTW, if you are looking for some good, local green tea give this a try:



          http://www.teasoftexas.com/

          I like the nacogdoches blueberry green tea personally:



          Look for this stuff at Kroger, Central, or Market Street (in the deli section). I found it at the texas state fair in the food and fiber pavilion. I noticed that a lot of local organic delis around here in Dallas carry it as well.
          "If there is one thing I am, it's always right." -Ted Nugent.
          "I honestly believe saying someone is a smart lawyer is damning with faint praise. The smartest people become engineers and scientists." -SU.
          "Yet I still see wisdom in that which Uncle Ted posts." -creek.
          GIVE 'EM HELL, BRIGHAM!

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          • #20
            I went to this place last week. Loved it. I'm a big fan of fancy barbecue. Last February I had some in London beside a world class view of St. Paul's Cathedral.

            http://www.lambertsaustin.com/
            When a true genius appears, you can know him by this sign: that all the dunces are in a confederacy against him.

            --Jonathan Swift

            Comment


            • #21
              Originally posted by Drunk Tank View Post
              Anthony Bourdain went there in one of his no reservations episodes recently. The brisket literally jiggles when it is taken out of the smoker. There is a big push right now on some of the other bbq sites to try to replicate the brisket there.



              http://www.travelchannel.com/video/a...nklin-barbecue

              Damn. Salt, Pepper, Oak wood. That is it.

              Comment


              • #22
                Originally posted by Drunk Tank View Post
                Anthony Bourdain went there in one of his no reservations episodes recently. The brisket literally jiggles when it is taken out of the smoker. There is a big push right now on some of the other bbq sites to try to replicate the brisket there.

                http://www.travelchannel.com/video/a...nklin-barbecue
                Dang. A work of art. That almost brings tears to my eyes.
                "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
                "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
                "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

                Comment


                • #23
                  Originally posted by Drunk Tank View Post
                  Anthony Bourdain went there in one of his no reservations episodes recently. The brisket literally jiggles when it is taken out of the smoker. There is a big push right now on some of the other bbq sites to try to replicate the brisket there.



                  http://www.travelchannel.com/video/a...nklin-barbecue
                  @1:49?!?!?!
                  Fitter. Happier. More Productive.

                  sigpic

                  Comment


                  • #24
                    Originally posted by Jeff Lebowski View Post
                    Dang. A work of art. That almost brings tears to my eyes.
                    Originally posted by TripletDaddy View Post
                    @1:49?!?!?!

                    I think I know where we should be heading for the 2014 Texas game.

                    Comment


                    • #25
                      Originally posted by Drunk Tank View Post
                      Anthony Bourdain went there in one of his no reservations episodes recently. The brisket literally jiggles when it is taken out of the smoker. There is a big push right now on some of the other bbq sites to try to replicate the brisket there.
                      So, DT, what are your theories on the secret? How on earth does he do that?
                      "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
                      "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
                      "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

                      Comment


                      • #26
                        Originally posted by Coach McGuirk View Post
                        I think I know where we should be heading for the 2014 Texas game.
                        Might need to get in line now. That thing was insane!
                        So Russell...what do you love about music? To begin with, everything.

                        Comment


                        • #27
                          Originally posted by Jeff Lebowski View Post
                          So, DT, what are your theories on the secret? How on earth does he do that?
                          One of the secrets is at 1:40 in the video. Butcher paper. He wraps the briskets in butcher paper instead of foil. Using butcher paper has the same effect as foil, but allows the brisket to breath in the smoker. It allows smoke to still reach the meat, still holds in the fat and juices and allows some steam to escape the meat so it doesnt affect the bark like foil does. Once the brisket is where he wants it, he pulls it off the smoker and holds it at 195-200° until ready to serve. Salt, pepper, oak, & butcher paper. He cooks it old school like some of the Texas BBQ legends such as Blacks, Kreuz's and Muellers.


                          What he makes is great tasting Texas brisket, as it should be. Not competition brisket. His brisket would not do well in a KCBS sanctioned competition.
                          "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III

                          Comment


                          • #28
                            Originally posted by Jeff Lebowski View Post
                            Maybe I can get Babs to wait in line for me.
                            Sure thing.

                            Comment


                            • #29
                              Originally posted by Coach McGuirk View Post
                              I think I know where we should be heading for the 2014 Texas game.
                              There's another one?! :excited:

                              Vandelay, will you please keep an eye out for tickets? TIA!!

                              Comment


                              • #30
                                Nobody wants to engage me about fancy barbecue. Fine, you bunch a pork pulling yokels. I already knew 3D hates fusion.
                                When a true genius appears, you can know him by this sign: that all the dunces are in a confederacy against him.

                                --Jonathan Swift

                                Comment

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