20th stop on the Texas Monthly Top 50 tour. I have been before a few years ago when they were still in their food truck, but it was much better today. The street corn and pork melt were my favorite. We also got a meat platter with a quarter pound of brisket, turkey, baby back ribs and pulled pork. The beans and Mac and cheese were really good too. I thought the prices were pretty reasonable for bbq in 2026.
Smoked on my offset for a couple hours, sous vide for 3, then a sear to finish. Seasoned with 16m pepper and diamond crystal kosher salt.
Grilled my wife and myself a few burgers last night.
Last Saturday I booked the L&L steak experience for my wife’s birthday. We got a bone in ribeye, T-bone and porterhouse, along with a bacon rib, flat iron and beef cheeks, miso glazed carrots, cauliflower burnt ends along with pretty much all the sides. Everything was amazing. The service was top notch. I can’t wait to do it again.
After cooking on pellet grills for the last 6 years, I finally moved up to an offset. Went with a simple, short cook for the first one. Reverse seared tri tip seasoned with salt and pepper. The difference in flavor is astounding!
Shout out Ed Harrell for the great pit! Can’t wait to cook a brisket this weekend!
No. It was delicious.
Seasoned with S&P and Hardcore Carnivore Black and let it sit in the fridge overnight. Threw it on the smoker at 180f at 5am. Took it off around 7, then sous vide at 133 for 11 hours. Seared in beef tallow for a minute a side.
HEB had the natural boneless skin on turkey breasts this week so I had to smoke one. I removed the skin, seasoned it with pepper and 2 Gringos Chupacabra and smoked it at 275 for about 3 hours. It’s going to make great sandwiches.