I admit the presentation isn't great. Tastes good though!jja79 said:
Never been there but that doesn't look good. The Mac and cheese looks like instant.
Caramelized onions stuffed in boudin.BohunkAg said:
What is stuffed in that sausage?
G-Town Cracker said:
Buy an ad or please stop spamming all the boards about this place. Believe me, you're not doing them any favors by posting all of these crappy looking pics.
jja79 said:
I'm seldom in KW but next time I'm there I might give it a go. You may have posted this but where is it?
Quote:
if the fyre fest debacle had served bbq, this would be what it would look like.
AggieFabricator said:
It's been passed along to the management…
I've been making a lot of sausages over the last year and haven't tried this one yet. There are a lot of videos on it, but do you have a recipe, or can you point to one that you'd recommend? Thanks.BurnetAggie99 said:
Have you ever had/made green onion smoked sausages? Bud's in Houston is a maker that stands out. Green onion sausage is pretty good and I also make some every year when we making other sausage
BurnetAggie99 said:
Have you ever had/made green onion smoked sausages? Bud's in Houston is a maker that stands out. Green onion sausage is pretty good and I also make some every year when we making other sausage
If they want to do it right, it needs to be Luzianne teaAggieFabricator said:
It's been passed along to the management…
Is it normal to saute or cook the onions before you put them in the sausage?BurnetAggie99 said:
Have you ever had/made green onion smoked sausages? Bud's in Houston is a maker that stands out. Green onion sausage is pretty good and I also make some every year when we making other sausage
I live less than 5 miles from there and never go there anymore. I thought they were incredible when they were in a little shack on the west side of 35, but their quality has gone down hill at a higher rate than their prices have gone up at the new place. Very inconsistent which is what the top guys seem to be really good at. Nothing else around here though so they get a lot of traffic.AgsWin2011 said:
Woke up in the mood for BBQ today and the first thing my coworker says to me is "wanna get some 407 BBQ today?".
407 is pretty solid. There's definitely some other places I've had that I like better, but 407 is about 10-15 minutes from our jobsite.
No....and that was my point. The boudin stuffed with grilled onions was odd to me. Sometimes simpler is better. People getting too cute with their proteins these days lolBuzzy said:Is it normal to saute or cook the onions before you put them in the sausage?BurnetAggie99 said:
Have you ever had/made green onion smoked sausages? Bud's in Houston is a maker that stands out. Green onion sausage is pretty good and I also make some every year when we making other sausage
CDub06 said:
Forgot to share the spread from 2M in San Antonio last week. It's my dad's favorite of all. It's not #1 for me, but is elite. Every visit I hope they've added tea to their drinks. Still hoping…
From the 21 MAR 1938 issue of the @HoustonChron. a would-be barbecue joint robber makes a relatable confession: "I've always been crazy about barbecue...I broke into the stand to rob the cash register but when I saw that meat I just had to eat some." pic.twitter.com/rx55GqXcn0
— J.C. Reid (@jcreidtx) January 17, 2023
"Barbecue so good it stops crime."LawHall88 said:From the 21 MAR 1938 issue of the @HoustonChron. a would-be barbecue joint robber makes a relatable confession: "I've always been crazy about barbecue...I broke into the stand to rob the cash register but when I saw that meat I just had to eat some." pic.twitter.com/rx55GqXcn0
— J.C. Reid (@jcreidtx) January 17, 2023
Throwback Thursday. ⏰ Talking “Q” at @snowsbbq with these Hall of fame Pitmasters. #gigem pic.twitter.com/SdKZALrLJ6
— Coach Terry Price (@Coach_TPrice) January 19, 2023
AggieFabricator said:
I was fortunate through a mutual friend to go back and meet him in the green room after a show in Austin earlier this year, he had been following us on social for a few months. Originally I was going to build him a custom steak grill, but he mentioned how he liked to reverse sear tomahawk ribeyes a lot. So after some conversation he zeroed in on an offset with the finishing grill up top. He let me take over from there. We met in late March, and my house burned down two weeks later. So I had to go to Joe and explain to him basically that I had to put him on the back burner until I got back on my feet. We finished the smoker in June, but have been on hold to deliver it because he was having an outdoor cooking area built out. It's been a tough year on my wife and me, starting over after our house fire while you're trying to keep your business afloat/growing and having to sit on Rogans pit was tough and frustrating at times. All in all it's been an extremely cool experience and I can't figure out how the hell I got here. He was extremely down to earth and gracious all three times I have been around him. I'm looking forward to him getting to use it for the first time soon. The pic below was the OG mock up of his steak grill.
I usually bring some friends along. But I will admit that on more than one occasion, I've ordered for myself and they've given me several sets of plasticware.BohunkAg said:
So I've got a question....people always post these huge ass plates and spreads from these BBQ joints. How do people eat all this food?
