It was a week filled with barbecue. Which is similar to most weeks in the life of a Texan. Yes, we take a break from the brisket from time to time and eat an enchilada or sip from a bowl of queso but it seems like our day to day eating has steadily become more focused on smoked meat.
It will be interesting to see how long barbecue can enjoy its moment in the sun before the nigh religious zeal begins to taper down. We were weaned on it so it's unlikely to ever become anything less than a central tenet of our diet but we're keeping an eye on the zeitgeist.
Without further ado. Our weekly top 5.
1] Austin pit boss Aaron Franklin is about to go nationwide. Keep your eyes on a tv set later in the spring. http://www.scrumptiouschef.com/food/index.cfm/2012/4/17
2] North Carolina style barbecue is about to make its University of Texas debut http://www.scrumptiouschef.com/food/index.cfm/2012/4/18
3] Liquor highs-liquor lows. We took a look at Austin's top movers of booze and wondered aloud about the revenue reporting methods of Yassine Enterprises "top" bar http://www.scrumptiouschef.com/food/index.cfm/2012/4/16
4] Hot headed pit boss John Mueller threw a barbecue party. We covered the affair http://www.scrumptiouschef.com/food/index.cfm/2012/4/17
5] Ever wondered what a 1,050 slices of bacon stacked upon a burger looks like? http://www.scrumptiouschef.com/food/index.cfm/2012/4/20
Thanks for checking out the site y'all. We really appreciate the support.
last weeks top 5 http://www.scrumptiouschef.com/food/index.cfm/2012/4/16