Sig Sauer P226 Navy
Saturday, May 18, 2013
Saturday, March 30, 2013
Some say Memphis-, Kansas City- or Carolina-style, but they have it all wrong. None are better than Central Texas barbecue. To get the best, you have to make the pilgrimage to Lockhart, Texas, and to Kreuz Market.
The cuts are smoked over oak for hours. Order by the pound and your meat is served on butcher paper.
I highly recommend the brisket and prime rib. Don't trim the fat, because if you do you are missing the point. Also, you are doing yourself a disservice if you don't ask for a burnt end.
Eat in the spartan dining room. You will not find beans or barbecue sauce here...sauce is an insult to the meat. You also won't find eating utensils. Eat with your hands and use your pocketknife, if you have one. I prefer mine with raw white onions and a Lone Star, Shiner or Big Red.
There is no substitute. If you disagree, you are wrong.
Sunday, March 24, 2013
Saturday, February 23, 2013
Sunday, February 10, 2013
Sunday, January 27, 2013
My part of the world has seen uncharacteristically warm weather for this time of year. Since smoking has been banned within the confines of my house, the warm weather has meant I can actually smoke some cigars this time of year.
My banishment included an H. Upmann No. 40. This robusto is from the brand's Connoisseur series and is made with a vintage 2001 wrapper. The wrapper is a nice, oily dark brown and the overall construction is good. These things start out a little harsh, but quickly turns into a solid medium-bodied smoke with tastes of cream and chocolate. I have a couple boxes of these and they are in my regular rotation. I recommend this one.