Restaurant Thread

[hurley842002]

Well when you do Hurley, you'll have to report back to us what your take is on the place.

I'll have to find an excuse to try it myself.

My curiosity is also peaked for trying out Texas de Brazil. Any place that could possibly give me "meat sweats" wins points in my book.

Will do Sir! I don't doubt that he throws down some tasty BBQ, his little motto thing is "Put the South in yo mouth" lol.

[ChunkyMonkey]

All this BBQ talk made I and the lady tried out Big Jim's... It's tastier and smokier than Hickory house, but to my disappointment, under the BBQ sauce, the meat was dry. It could have been much better imho. It may have been because they were busy. They are definitely worth another try - hope it'd be better next time.

[theGinsue]

That's a shame.

Rudy's BBQ here in the Springs that so many folks have raved over (I agree they are good) has a choice for their brisket of "moist" or regular. I've always ordered the moist as I can not abide by dry meat.

Of course, all too often I find that pulled pork is usually dry at most BBQ establishments. Part of that is due to the nature of pork, the rest is the due to the cooking and storing conditions.

[Irving]

I love pork, and more often than not, it is too dry.