— roasted poblano peppers and melty pepper-jack cheese. These are combined with ground brisket — a mix of 70 percent lean cut and 30 percent fat — and Tex-Mex seasoning and stuffed into a pork casing. Oh hell yes game ****ing on I can do this.
I tried Eaker BBQ when I went to the Texans game (they had a "Food Truck of the Week" thing there. I didn't get any slices, but they had brisket fries and they were pretty good (seasoned fries, with brisket, sauce, sour cream, bacon, jalapenos). Kind of interesting to try something not so traditional with some BBQ flare. They had their full menu, but I didn't feel like getting something too big while sitting at a game.
I've been to Tejas three times and each time had the Chile Relleno sausages. The last visit I got there early enough to try the Burnt Ends (seems those sell out first). The desserts are awesome too... the chocolate bread pudding and the kolaches are awesome. Their soups are even good (I had the posole).
Thanks for the reminder: I've got all the stuff I just need to fire up the grinder and stuffer and make some. I've heard nothing but great things about those guys, it's on the list of places to try next time I'm in Htown.
No. I'm just curious what KC burnt ends have to do with anything? Steak au poivre is from France, but that has zero **** to do with this conversation.
I said burnt ends are a KC thing. You can enjoy them all you like. It doesn't make my statement untrue. Just because you don't know food history doesn't mean you should mock someone who told you accurately where it came from.
I still can't figure out why you are you bringing up burnt ends to me? You initially did it in out of the blue in response to 2 others of us talking about a sausage recipe from a bbq place in Houston that I wanted to recreate. Let it go and go to bed, walk away, man.
You responded to this comment. "I've been to Tejas three times and each time had the Chile Relleno sausages. The last visit I got there early enough to try the Burnt Ends (seems those sell out first). The desserts are awesome too... the chocolate bread pudding and the kolaches are awesome. Their soups are even good (I had the posole)." Look up the page.
Huh, gotcha, you obviously weren't following the whole conversation. That's understandable. We were talking about (I feel like I'm repeating myself for you alone) a specific sausage recipe. That's all. FYI: Burnt ends can be delicious, pulled pork can be cooked in Texas, Kolaches are from Central Europe (and what you think are "kolache" are not even real "kolache"), fajitas were invented by Mexicans, so, as I said...good on you, go to bed.
Tejas chocolate company is in Tomball and was at the Texas Monthly BBQ fest, I enjoyed their samples very much.
I know. Houston area=Tomball afai.care I really want to hit that place. I apologize for whatever part I played in fatty-ing up this thread.
I figure he was the bbq expert and knew about this place, oh well. I guess I'm going to just read Daniel Vaughn's articles
Crazy question... Speaking of BBQ wastelands...there is not much around the Highland Lakes worth a damn other than catered stuff done on site. The meat's easy, though I am going to make a couple of new sausages the next time I make the usuals. What kinds of interesting newish sides have you come across?
