Originally Posted by KCUnited:
Terrible picture, but I hit the elotes cart on my way home yesterday. Straight crack.
Originally Posted by KCUnited:
I'm fortunate in that elotes are pretty easy to come by around here. I'll still make my own a few times over the summer, but they never turn out as good as the vendors. I've used chili lime and ancho in the past. That chipotle parm sounds pretty damn good though.
There was a chicken place nearby that had a really good on the cob version, but it caught fire last year and hasn't reopened :-)
Jesus, man. I'm fucking moving to Chicago. [Reply]
We're in Houston for a mini spring break vacation. I've been trying to hit a different Barbecue spot each time I've been here over the last year. Today time was Killen's, widely recognized as one of the best in the area.
It was very good. All the meat was really fantastic. I didn't try the beef rib here, but we tried pretty much everything else. Pork ribs, sausage, lean brisket, and pulled pork. Sauces wwre pretty good. Theres a few places down herw doing coffee sauces, but Im not a big fan. One thing I really enjoy about Texas barbecue over Kansas City is pinto beans over baked beans. This place had both, I went pinto. And the bread pudding was fucking ridiculous.
I've eaten at about ten barbecue spots in Houston now, and I'd say Killen's, Pinkertons, and The Pit Room are the must hit spots. I won't say it's better than Kansas City Barbecue, but they definitely hold their own. [Reply]
Originally Posted by Easy 6:
Sick as a dog today so went with something easy...
Just plugged the crockpot in with a 3.5 pound chuck roast, beef broth, can of tomatoes, garlic, dash of sriracha, olive oil, sea salt, black pepper and bay leaf in it... in a few hours I'll add potatoes, green peppers, onion and carrots
Gonna toot my own horn on this one, it had to be one of the 10 best things I've ever made
The beef was perfect peel away tender, but without being overcooked, and all of the ingredients just blended perfectly... just goes to show that a ton of fancy techniques and ingredients arent needed to make a masterpiece
Just combine a bunch of quality, wholesome ingredients together and stew them for 5-6 hours... delicious simplicity [Reply]
One week cure, a week of rest, cold smoked for 8 hours, another week of rest, another 8 hours of cold smoke, and 5 more days of rest. This is like dry-aged bacon.
Originally Posted by Fire Me Boy!:
Finally cooking up bacon of labor.
One week cure, a week of rest, cold smoked for 8 hours, another week of rest, another 8 hours of cold smoke, and 5 more days of rest. This is like dry-aged bacon.
