chefrodrigo

Right now I think they are open till 7pm. I'm not sure about the days. He said later in the summer he would be extending his hours.

We had heard about a fairly new bbq place in Lake Oswego and decided to try to find it. We had heard it was on Ave A and spent some time looking for it yesterday and couldn't find it. Finally pulled into a Shell and asked where it could be. The attendant pointed us towards Two Brothers Mexican and Texas BBQ and said it was good stuff. It wasn't the place we were looking for but decided to give it a try. A warning to you all "Do not give this place a try!!". No smoke on the meat and swimming in a very sweet sauce. On the way home after that meal we drove down Ave B and saw the place we were looking for and the owner out front tending about 5 barrel pits. We went back today and had one of the better bbq meals I've had in the area. Its easily as good, and I think better, than the top spots in Portland. We tried the brisket, pork ribs, and chicken and all were good. The prices are typical $6 - $12. The name is Logans Backyard BBQ and its on Ave B around 4th. If you can find the Safeway its behind that on Ave B. Rodney

I do the same thing with a squeeze of lemon at the end. Rodney

This was several years ago when I lived there but Central Market in Austin would occasionally get pasillas de Oaxaca. Rodney

fifi Thanks for all the great photos. I can't get over the semi-truck smoker. Rodney

In my Austin days I always thought Salt Lick was a great place to spend a long afternoon/evening with a large cooler of beer, good friends, and decent bbq. I always thought the meat was hit or miss but always had a good time. When we were serious about getting great meat we always headed to Lockhart. Rodney

Thats encouraging I see a steak in my near future. Thanks Jim Rodney

Jim, I picked up an 89 LG a few months ago only to find out later that it was an off year. Fortunately the price was right and I probably would have bought it anyway. Just curious if you've had one from that vintage?? I haven't opened it yet. Thanks Rodney

I'm kinda late to this thread. Migas cause quite a stir. 2 days and 3 pages long. My favorites were always at Mi Madres on Manor Rd. between the highway and Airport. I'm happy to say I'll be back in Austin on March 30th for 2 weeks and Mi Madres is at the top of list. Rodney

Its spreading. I saw it in Portland yesterday. Rodney

Any tips for telling the doneness of lamb's heart on the grill? It was cut in half and fairly thin so it did not take long. It was the first time I had cooked a heart and I had no idea of what degree of doneness it should be. It only took a few minutes per side to be completely cooked. Rodney

from the excitement i've seen after starting this thread it looks like i need to get back to seattle with a reservation. rodney

I thought prime rib was named because it is a primal cut, I believe meaning not broken down to smaller cuts, and has nothing to do with prime grade. Rodney

We had a whole lamb last year. Roasted legs, shoulders into sausage, grilled loins, etc. All of the meat was great but my favorite 2 pieces were the grilled liver and grilled heart. Rodney

We went up to Seattle for a bbq competition on Sunday. That evening we ventured out to find some food and walked by Le Pichet. They were not able to seat us because we didn't have reservations. That made me want to eat there even more. So now I'm curious. If its that full on a Sunday evening whats the story??? Rodney

We always drive up to Oysterville to Oysterville Sea Farm and start with 6 dozen oysters. We just eat them in their driveway since its not actually a restaurant but it gets a little cold. I think 6 dozen oysters are $23 and they are usually out of the bay within 24 hrs of eating them. Rodney

I'll second the Banyuls reccomendation if you happen to see one while you are shopping. Domaine du Mas Blanc is a favorite. Rodney

fino sherry for me. rodney

Hello Robb I've been reading and enjoying your articles since the Austin Chronicle days. You had a real cult following with my friends and me in the Austin days. I have a friend who will eat anything put in front of him. I'm a fairly adventurous eater myself but this guy puts me to shame. We were all glad to hear one day that a Malaysian friend had finally shut him down. She put a big plate of stir fried pig filopian (sp?) tubes in front of him. While she enjoyed her plate my friend just couldn't do it. Have you ever been served anything that you just couldn't get past? Rodney ps - I carry your Texas Barbecue book around like the Bible. pps - Don't forget to call Rodney/Merediths friend

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Sounds great Jim. I can't wait to get over there. How is there wine list? Rodney

They are not wasting any time. Its in the paper today for $165K. Not a bad price for a turnkey business in that area. Rodney

My friends in Austin who know how to eat say this is the place to get CFS. I can't wait, I'll be there shortly. Rodney

I usually start with uncooked rice in a couple tablespoons of oil on med high heat until it starts to brown slightly. Throw in about 1/3 as much finely chopped onion and saute until softened. Add some powdered cumin and salt to taste and stir briefly. Add 1 1/2 times as much chicken stock, bring to a boil, reduce heat, cover and cook 15 minutes. Turn off heat and rest 10 minutes. Fluff and serve. A lot of Mexican rice gets its color from tomatoes but mine is just from the initial toasting. Rodney

Do I understand this correctly?? Cafe Azul make better Mexican food than restaurants in Mexico? Rodney