Mighty Mouse the rooms r behind them 🤣🤣🤣🤣
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Leakey, tx 3 sisters ride
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IF you are in SA, you may also want to visit Institute of Texas Cultures (https://en.wikipedia.org/wiki/Instit...Texan_Cultures). Last time I was there >20 years ago, it was a great exhibit of all of Texas cultural history. Not sure if it is open with COVID etc. My in-laws participated in the annual folk-life festival for yearsOriginally posted by Rktnmypkt View PostIt just dawned on me that Leakey is only 100 miles from San Antonio
i may take a day and take Eli to visit the Alamo while we are there
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May have to look past freaky Austin for good BBQ. Info below dated and just FYI - a lot of my small town hole-in-wall places have been victims of COVIDOriginally posted by KCIA31 View PostBeing from KC my blood runs red from BBQ sauce and Austin is supposed to have some great BBQ. A side trip is very tempting and good research.
https://www.texasmonthly.com/food/th...ints-in-texas/
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Founding Father Member
- Aug 2020
- 2789
- You know that thing in your head that tells you not to say things?........ Yea, I don't have one
I’ll be smoking Q all week in Leakey. Brisket, ribs, chicken, sausage, hot links, bologna. Also 3 kinds of beans, tater salad just to name a few. If you still need to go all the way to Austin for Q after that you might as well go all the way to the holy grail of bbq in Lockhart, Tx and then down to Lulling.
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Rick I don’t have near the smoker that Glen does but it will do what I need it to. We will go low (225-255) on brisket at far end of smoker. Hot links and such can go closer to the fire box.
I will also bring barrel smoker that cooks a little faster at higher heat and is perfect for chicken, sausage ect.
They have some open grate cowboy pits on site for burgers, dogs, steaks n fajita meat. It will be just perfect
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Steve, I’ll be making STB’s favorite boudin dip. In aluminum pan we mix boudin, chorizo, onion and queso blanco dip then put in the smoker. Dip some large Fritos or any other thick chip and get ready to make your button pop 🤠
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KCIA31Originally posted by EasTexOutlaw View PostI’ll be smoking Q all week in Leakey. Brisket, ribs, chicken, sausage, hot links, bologna. Also 3 kinds of beans, tater salad just to name a few. If you still need to go all the way to Austin for Q after that you might as well go all the way to the holy grail of bbq in Lockhart, Tx and then down to Lulling.
FYI - if the BBQ joint is any good, long lines start @11 and they will sold out by 1-2pm. Rule of thumb-If they have brisket or ribs by 3-4 you don’t want to eat there
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That’s right. Really good ones like Franklin bbq, the lines can start forming at 6:00 am for 11:00 opening!
I promise you won’t be disappointed with what we have thereLast edited by EasTexOutlaw; 04-09-2021, 07:16 AM.
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I L-O-V-E when you talk "BBQ"!!!Originally posted by EasTexOutlaw View PostRick I don’t have near the smoker that Glen does but it will do what I need it to. We will go low (225-255) on brisket at far end of smoker. Hot links and such can go closer to the fire box.
I will also bring barrel smoker that cooks a little faster at higher heat and is perfect for chicken, sausage ect.
They have some open grate cowboy pits on site for burgers, dogs, steaks n fajita meat. It will be just perfect
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