Karaoke Forums

Bill, you gotta head out to Taylor and hit Louie Mueller on 79.  You gotta get there early, thoguht 'cuz the line forms around 11:30 and they only cook so much..when it's gone, its' gone!  another good one is downtown Austin at Iron Works - one word...AWESOME!
on the subject of your rosemary/cranberry glaze, there's a great ready made sauce you can get at HEB.  it's a raspberry/chipotle sauce that is absolutely heaven with pork loin or venison (the only two meats i've tried it on...so far)  speaking of BBQing, we cleared about 30 acres of mesquite a few years ago and I still have some left.  if you ever neeed any, let me know.  i prefer to cook with oak anyway.

by the way, i just remembered...if you saw the move The Rookie (where dennis quaid played jim morris, Plot Outline: A Texas baseball coach makes the major league after agreeing to try out if his high school team made the playoffs.)  the part where he's in "the bar" he's actually in Louie Mueller's.  It was filmed in and around Round Rock.  The minor league baseball scenes are shot at Dell Diamond and the high school baseball shots are done at thorndale high school.

iron works site http://www.ironworksbbq.com/
louie mueller http://www.louiemuellerbarbeque.com/

An old secret that was passed on to me several years ago is that regardless of the type of meat you are barbecuing, is to use a spray bottle filled with apple juice and to frequently spray the meat as your turn it.  Something about the acid in the apple juice breaks down the cells in the meat and makes it extra tender.

Kelly

I've had good luck grilling corn on the cob.  Wrap it in aluminum (or do you say "aluminium" in NZ?) foil, that seems to help it heat more evenly and prevent too much moisture from seeping out.  Then again, you may not be able to get really good corn on the cob in NZ; I live in the American midwest where we're knee-deep in the stuff.  The "Illini Super Sweet" variety they grow around here is to die for.

Also bratwurst.  Soak them in a plate of beer for an hour or so, then grill.  Brats are about 50% fat, which is what makes them so good.  After cooking place them in a bun and top with fresh chopped tomatoes (not ketchup!).

I suddenly hate winter.

Pflugerville Steve? Is that you? I can't tell cause you keep changing your handle. Kind of reminds me of 'the artist formerly known as Prince'.

Speaking of the superbowl...Yeah I love the Iron Works. Or at least I did. It's been a while since I've been there. I used to go for that all you can eat plate with all the ribs and everything. Good stuff.

I don't think I've been to Louie Mueller's but I've been to some place in downtown Taylor. Was it Sonnie Bryants or something like that? They were pretty good. Had deer heads on the walls everywhere - no doubt a requirement for truly good BBQ in Tx. Lots of good BBQ around here. I actually stopped in for lunch at Smokey Mo's. Mo makes some ok stuff too.

I may take you up on the Mesquite offer. Mesquite is great for cooking steaks on.

I think I did see that movie awhile back. I don't remember a lot about it (I'm that way with movies). That was filmed local huh? I have to watch it again now.

Thanks.