The Vitals: the recipe: Traeger Baby Back Ribs Vol 5 the smoker: Traeger Ironwood 885 the time: about 3 hours the full nelson: easiest traeger ribs yet

I don't know why I started my focus on Traeger mastery with ribs. Maybe it's because brisket takes way too long? Or that salmon just comes out so darn good like every time and there's not that much to master? Whatever the reason, I am committed to figuring ribs out and I think I might really be on to something here.

Use the best meat possible

In previous cooks, most notably Operation Traeger Baby Back Ribs Vol 3, I've used average quality meat. Look, I shop at the regular grocery store aplenty. But over the last year, where our dining out dollars shifted to home cooking, we have opted to shop at higher end shops. In some cases, the difference is extremely noticeable such as produce. This time I went to Salt & Time, a top shelf butcher shop in Austin TX for my ribs. Sure, these cost double what I would pay at say Costco, but one good rack was all I needed. Believe me, it was worth every penny.  

Pro Tips from Sasquatch BBQ

I enlisted the help of Sasquatch BBQ aka Matt Crawford. Matt is a BBQ pitmaster, Traeger advocate and all around good dude. A fellow Traeger sponsor, Matt is an accomplished Barbecue chef and has no shortage of advice when it comes to smoking on a Traeger or any smoker for that matter. Sasquatch recommended I hit the ribs with some yellow mustard and then the rub. He said the mustard was mostly for making sure the rub sticks and this is backed by a number of recipes. I totally caught the taste of mustard and I strongly suggest you do the same.

3 hour ribs

In previous cooks, I've spent up to 8 hours making ribs that were just on the verge of being smokey. I've used smoker tubes, apple juice spritz, and the "Super Smoke method": a feature on Traeger models like my Ironwood 885. The conclusion I have come to is that the time and effort just wasn't worth it when it came achieving a true smoked rib taste. So I asked Sasquatch for a faster method.

Set your Traeger to 275

Sasquatch had me set my grill to 275. Once it came to temp, I gave it a good 15 minutes before I laid the rack on there. I cooked it till the internal temp hit 165, which took about an hour and a half. Then, like many cooks before, I foil wrapped the rack in butter, brown sugar and more rub. He did suggest some apple cider vinegar but I skipped that as I was out. Then back into the grill till we hit 190, which took another hour and a half.

Cook first, then smoke.

After the rack hit 190, I opened up the foil and sauced it up. Once again I reached for a bottle of Aaron Franklin's BBQ sauce. The taste is classic Kansas City, thick, sweet and tangy, despite the word Texas prominently displayed. After saucing, I lowered the temp of the grill t0 225 degrees and hit it with the Super Smoke feature. This was to let the sauce the set, which takes about 10 minutes. I let it ride a little longer for sh*** and giggles.

And the verdict is . . .

I think these are tied for the best ribs I've made along with Vol 2. While that version was smokier, it also took 8+ hours whereas this only took 3+ hours. Mustard was a welcomed addition to Vol 5 and the meat quality from Salt and Time was outstanding. Traeger is known for a clean taste so the quality of your meat stands out. This can work conversely too. If you get that rack that has an off smell when you take it out of the plastic, don't expect the smoke to mask that funk. Frankly that's gross and I'm done with those days. I'd rather eat less and have better quality that a fridge full of leftover jank ribs. Now the only real flaw here is that I didn't eat them ASAP. We had friends coming over and a game to watch so I made these ribs ahead if time and held them in the oven. Baby Backs can dry out and while these weren't dry, I can only imagine them tasting better had I eaten them sooner. Regardless, as I type this I'm going to totally make this again and compare with a second rack cooked lower and slower to compare. For now though the takeaway and technique is this: high quality meat and mustard rub. A Traeger is a handy device but it can't create all the flavors, that's also on you, your pantry and your butcher.  

I first came across Nihari at the Pakistani Curry houses of Los Angeles. True hole in the wall joints whose smokey tandoori ovens would set me off in a spiced meat frenzy. Fragrant biriyanis, the paella of the Indian subcontinent, and haleem are specialties here, the latter being a porridge of wheat, meat and fragrant spices. Just as stand out is Nihari, one of the best beef curries of all time, the G.O.A.T of beef curries if you will. I had this brisket lying around and well, it got me thinking . . . (more…)

Italian Beef Meal Kit: messy deliciousness in the comfort of your own home

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I was gifted a copy of Sunday Supper's by Suzanne Goin some 15 years ago. In that time I have probably prepared a handful of recipes which is more a reflection of the involvement the book requires. Broken up be Seasons, you would be wise to stick to the one you are currently in and have access to a good Farmer's Market. True to the chef's resumé and accolades, this book is not for the novice cook nor a busy weeknight.

But my God is this Sunday Supper's Brisket worth the effort. It has become my new night before Christmas Eve dinner tradition. And when you make it, it might become yours as well . . .

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So McRib is back and I got excited. I mean, it's the McRib . . . the only sandwich at McDonald's thats as McDonalds as the freaking Big Mac. Now it has been more than a minute since I have had one and I just couldn't eat a McRib and post about it.

I had to make it better.

So here it is, My McRib hack, which I swear to whatever higher power you believe in, is worth the minimal time to make. Take my advice and find yourself a local Carniceria/Mexican Grocery store for all the ingredients listed futher down. And fasten your seatbelts, because this McRib is gonna take you south of the border.

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It's 47 degrees outside, football is in full swing and it's high time I figured out a real deal Texas chili recipe. Spoiler alert: I used tomatoes. Yeah, I did. And I used ground beef, albeit coarse ground aka chili grind from a butcher shop called Longhorn Meats. No beans though, and that deep hue of red was from making my own chili powder. I even have two versions for you and my inspiration came from an award winning recipe from the Terlingua International Chili Championship.

I told you it was real deal.

Scroll down for 15% off discount from Longhorn Meats

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The Vitals:
the spot: Sandy's Hamburgers 603 Barton Springs road Austin TX 78704
the eats: cheap burgers
the bucks: cheeseburgers for $5, a double will run $6.40
the full nelson: a nostalgic burger experience fueled by freezer to table fare

Sandy's Hamburgers puts their frozen custard out there front and center. Sure it's on the signage but if you do a little digging you might find more skeptical critics throw their weight to getting the custard vs the savory fare. I would do the same but I doubt I'll ever go back here again.

But I still think you should. At least once. And here's why.

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Watch out for the Weiner Wagon!!

The Vitals:
the spot: Red Rocket Weiner Wagon a pop up in Austin TX
the eats: Serious Hot Dogs
the bucks: $10.50 for the classic, $13.50 with brisket chili
the full nelson: Craft BBQ queens elevate a hot dog from stadium food after thought to premium tailgate food

Red Rocket Dogs just might be the breakthrough the hot dog world needs. Changing the game on what a premium hot dog experience means, much like the chef driven burger of the early 2000s, this is a hot dog I would gladly drop over $10 for. And finally, I can agree with that controversial debate on Twitter that a hot dog is a sandwich.

Because this one totally is.

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The Vitals:
the spot: Terry Black's Barbecue tested in Austin TX + location in Dallas TX
the eats: Beef rib, brisket, spare ribs, sausage, turkey and whatever sides you feel
the bucks: plan on $15 person
the full nelson: easy access, top tier Austin BBQ with an Old school Texas vibe

Terry Black's Barbecue most definitely makes the 10 best list of Austin BBQ round ups. In casual conversation, Terry Black's may get drowned out by names like Franklin BBQ or La Barbecue, which can add cookbooks, TV shows and a cult like following to their names. But that's not to say Terry Black's doesn't deserve a cookbook or a feature on a show like Best Thing I Ever Ate.

You ask me, they got the best darn classic Texas sausage link in town.

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Pork Chile Verde

It's a hearty, comforting Mexican icon. Superb in tacos, burritos, over rice or even just in a damn bowl, Pork Chile Verde is a staple on both sides of the border. Thanks to one of Food & Wine's Best of the Best cookbooks from years back, I stumbled upon a Rick Bayless version where chunks of pork shoulder are braised slowly in an oven along with tomatillos, cilantro and pickled jalapeños. Despite countless versions of Pork Chile Verde out there, I have yet to steer from this one. And my cookbook has the stains to prove it.

Here is how you make it.

Ingredients

• 2.5 pounds of pork shoulder, cut into 1.5" cubes
• 1 pound tomatillos(husks removed)
• 3-4 cloves of garlic
• 3-4 pickled jalapeños, stems removed and seeds removed if you want less heat(def. leave at least half in!)
• 1/2 cup of cilantro, rinsed and divided
• 2 cans of Cannellini beans, drained and rinsed
• 1 tablespoon Worcestershire sauce
• 1 teaspoon of salt + more to taste
• sugar to taste

Essential Equipment

• Dutch Oven/ Enameled Cast Iron oven
• Blender or Immersion Blender

Prep/cooking time

• 15 minutes of prep, cooking time 3.5 hours(3 hours inactive)

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The Vitals:
the spot: DeSano Pizza tested in Austin TX + locations in Nashville, Los Angeles and Charelston SC
the eats: Neapolitan Pizza
the bucks: small pies for $12, large pies for $21, plan on $15 person
the full nelson: Real Deal Neapolitan pizza that can satisfy the non pizza elites

There are two kinds of pizzas in this world. One is the kind you crave at 2am, ideally by the slice at a place like Joe's Pizza in NYC. The other kind of pizza is the one you might have had to make reservations for, perhaps a week or six in advance. DeSano Pizza tastes like the latter though far more accessible and kinda satisfies that 2am vibe as well.

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I don't always drop $40 a pound for steaks. But some things are worth it. Like birthdays. For my annual revolution around the sun, the Mrs. scored me two premium steaks: local(Texas) Wagyu Ribeyes from a couple local butcher shops. Suffice to say these are premium butcher shops and we ate well that day. Which one was actually worth the money?

Keep scrolling, friend.

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The Vitals:
the spot: Spicy Boys Fried Chicken 1701 E. 6th St. Austin, TX 78702
the eats:bone in fried chicken
the bucks: $11
the full nelson: how to get hooked on dark meat chicken

I've been eating fried chicken all wrong. I like white meat. And I order white meat almost every time. The thing is, you can't do that at Spicy Boys Fried Chicken. It ain't on the menu. And it's because like most awesome chefs, they know their food better than you.

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The Vitals: the spot: Antonella's Italian Kitchen 841 Conestoga road Bryn Mawr, PA 19010 the eats: Meatball Hoagie the bucks: $9 the full nelson: when your meatball fix needs a double shot of gluttony 

Antonella's Italian Kitchen is proof that the suburbs of Philadelphia can churn out a legit hoagie. Sure, some people might not think getting a Meatball sub is that hard. They probably have never had a real hoagie. Or a grinder. Yes, they all mean the same thing but when you are in a part of the country that will passionately correct you on the proper nomenclature of a giant meatball sandwich, you are certain you are going to eat a very, very good, giant meatball sandwich. (more…)

The Vitals: the spot: Hot Chick 7th N 17th Street Richmond VA 23129  the eats: Fried Chicken meals + Fried Chicken Sandwiches the bucks: $11-$15 a person the full nelson: Better Nashville Hot Chicken than I had in Nashville . . .

Hot Chick Fried Chicken hits the mark

Down in the historic Shockoe slip of Richmond VA, Hot Chick Fried Chicken hits the two most important factors in great fried chicken: crunchy exterior and juicy meat. Bam. That's it. That's what it takes. And the crazy part is that when I took my first bite of Hot Chick and experienced that crunchy exterior and juicy interior, it happened not in the dining room, but after it had been bagged up and brought back to an AirBnB some 10 minutes away. That is an exceptional feat. (more…)

The Vitals: the spot: Central BBQ 147 E. Butler Ave Memphis TN +multiple locations in Memphis and Nashville the eats: Ribs, pulled pork, pulled chicken, mac and cheese, collard greens the bucks: $15 a head for meats by the pound and sides, sandwiches run under $10 the full nelson: a Memphis BBQ institution that disappointed . . .

Central BBQ in Memphis Tennessee has its fans, of this I am sure. Yeah I could tell you their high score on Yelp and the fact that they make the rounds of best BBQ in Memphis lists. But I like to source my own intel from, well, you: (more…)

The Vitals: the spot: Green River BBQ 131 Highway 176 Saluda NC 28773 the eats: Pulled Pork, Ribs, Tomato Pie, Collard Greens the bucks: $10 a head when you order meats by pound + sides the full nelson: decent BBQ in a cozy North Carolina mountain 

Green River BBQ had a tough act to follow. The day before me and my crew had an epic Eastern Carolina BBQ lunch from The Pig in Chapel Hill N.C. and that was some of the best barbecue I have had in years. Green River BBQ at best might make for a decent lunch stop when trekking in the mountains of North Carolina but you will be getting your pulled pork fix and that is seldom a bad thing. (more…)

Top 3 Quarantine Cooking Hacks

Let's face it, we have been cooking a lot. So much so, that coming up with my Top 3 Quarantine Cooking Hacks was pretty much a no brainer. These are a few of many, but certainly reflect on some of my fav hacks for recipes that have become weekly staples at Casa Khan. So in no particular order, let's get into it . . . (more…)

Seekh Kabob Recipe

It has been a minute since I have been at the kitchen, or should I say the grill? After three weeks of road tripping I found myself longing to experiment with takeout comfort foods at home. Which found me wanting cross this one off the bucket list: Seekh Kabob.

Thanks to the internet and a global pandemic, I really had no excuse not to figure this one out. Added bonus: I made my very first chutney. Spoiler alert: it's as easy as making salsa  (more…)

The Vitals: the spot: The Pig Whole Hog BBQ 630 Weaver Dairy Road Chapel Hill N.C. 27514 the eats: Pulled Pork, Pork Ribs, Pork Cheek, you get the idea  the bucks: $10 a head if you're doing meats by the pound the full nelson: why folks from North Carolina love their bbq

The Pig Whole Hog BBQ is pretty much exactly that. A whole hog that has been rendered oh so tender with robust with flavor that can only come from whole hog cooking. And The Pig ain't serving up your average swine either. Their pork is locally raised, hormone and antibiotic free. Plus you can get pulled pork sandwich for $6 bucks. My kinda spot. (more…)

The Vitals: the spot: Brotherton's Black Iron Barbecue 15608 Spring Hill Lane #105 Pflugerville TX 78660 the eats: Brisket by the pound, Brisket Bahn Mi, Boudin the bucks: $13-$20 a person depending on whether you go sandwich or plate the full nelson: Central Texas Craft BBQ in the northern environs of greater Austin 

Brotherton's Black Iron Barbecue in someways is part of the Central Texas barbecue new wave that started with Franklin's BBQ in 2009. Unlike Franklin's, the line isn't excessive and it's not part of the East Austin BBQ lineup. In fact Brotherton's technically isn't even in Austin. It's in Pflugerville, a town about 15 miles north of downtown Austin. But they got a brisket worth waiting in line for and they got the vision to put that brisket into a Bahn Mi. Yeah, Brotherton's is a real find. (more…)

The Vitals: the spot: Steak 'n Shake vs Freddy's Frozen Custard and Steakburgers locations throughout US the eats: double steakburger w/ cheese.  the bucks: Steak 'n Shake: $3.99  Freddy's: $5.89 the full nelson: a smashed burger chain throw down!!

Steak 'n Shake vs Freddy's: a smashed burger chain throw down. Being a childhood fan of Steak 'n Shake, it seems ridiculous that I'm finally getting around to writing about this spot. But perhaps it was all mean to be. Enter Freddy's Frozen Custard and Steakburgers, a relatively new player in the burger chain world and a burger I did not have the pleasure of growing up on. A tried and true veteran vs the young hot shot rookie. Who comes out on top? (more…)

The Vitals: the spot: Giovanni's Deli 4309 Landis Ave Sea Isle City, NJ 08243 the eats: Sopresatta Special, build your own combo(the Ali) the bucks: $8-$12 the full nelson: my fav Italian American deli on the South Jersey Shore

I've been coming to Giovanni's Deli for the last 5 summers, pretty much every time I'm down at the Jersey Shore. I have my in-laws, who hail from the Philly area, to thank for making me a Giovanni's Deli regular. This is a deli that just feels like home. A home away from home built on cured meats and killer hoagie rolls. Now let's talk about what you need to order . . . (more…)

The Vitals: the spot: Three Fold Noodle and Dumpling Co 611 S. Main St. Little Rock AR 72201(one of two locations) the eats: The Half and Half - Dumplings + Noodles the bucks: $10 the full nelson: legit dumplings in a slick setting that makes you respect the Little Rock food scene

Three Fold Noodle and Dumpling Co is the kind of place you want to have in your neighborhood. I've been to Little Rock once before, over 20 years ago and me thinks the food scene has changed a lot. Slick atmosphere, authentic Chinese fare and affordable prices make a statement in any city and that's what makes Three Fold Noodle a total gem. Now let's talk about what you need to order . . . (more…)

Tri Tip Roast

Tri Tip Roast is a flat out flavorful and affordable cut of beef that takes to the grill like beer at a baseball game. This cut is commonly found in California but don't be surprised to find them at your local butcher shops and Costcos. I have been on a big Tri Tip kick as of late and if you are looking for some Bang for your Steak Buck for this 4th of July, look no further. (more…)

Chimichurri recipe: the last word on BBQ sauce

I wish Argentina was a little closer. Their style of barbecue, asado, has long been the blueprint of many backyard bbqs at Casa Khan. For years I relied on the food processor and red wine vinegar for my benchmark chimichurri recipe. Then one fine day I found myself without red wine vinegar and too lazy to pull out the food processor. I turned to plain old white vinegar and my chef's knife. The result was a more balanced chimichurri recipe with better texture. I realize comparing American BBQ sauce to chimichurri is apples to oranges but man do I reach for it so much more often when it comes to my grilling adventures. The next time you are cooking up steak and sausages, try this recipe out. Maybe even for 4th of since it's around the corner (more…)

The Butter Chicken Recipe

This is it. The reason I tell people to buy an Instant Pot: the butter chicken recipe from famed Instant Pot Food Blogger Urvashi Pitre who literally is called "the butter chicken lady". The first time I tried this I told my wife we aren't ordering Indian takeout anymore. Yeah, this is a good one . . . (more…)

The Vitals: the spot: La Tunita 512 2400 Burleson road Austin TX 78741 the eats: Birria de Res tacos the bucks: $2 a taco, $3 for the consommé with meat, $3 for the queso taco. plan on $10 a person the full nelson: a signature taco trend lands in Austin

With a belly full of braised short rib tacos I present to you perhaps the most important taco trend hitting the US: Birria de Res Tacos. If you caught my post last year about Birrieria Gonzalez in Los Angeles, you caught wind that the Tijuana method of cooking beef in an earthen oven, cooked till falling part, and served with an intense earthy chilé studded broth had been sweeping the city. Well now it's here in Austin TX. And it's done with . . . brisket. (more…)

The Vitals: the recipe: Traeger Baby Back Ribs Vol. 1 + 2 the smoker: Traeger Ironwood 885 the time: Vol 1: 3+ hours Vol 2: 7.5 hours the full nelson: A masterpiece is a work in progress but my belly is motivated for the finish line

Ok everybody, so you probably know I recently got a Traeger grill. Since moving to Austin, the land of smoked meats, my backyard grilling escapades have been exclusively an open fire affair where I unleash my inner Argentinian Asado. Well, now that I got a grill that excels at smoked meats it became time for me to begin my journey of Traeger Baby Back Ribs. Here comes my exploits aptly titled Volumes 1 and 2. (more…)

Pumpkin Seed Pesto Recipe

When we discovered our son had a peanut allergy, my view of food was forever altered. My old man was a doctor, so I had some knowledge of nutrition, the foods to eat regularly, and those foods to eat sparingly. Yeah, you probably imagine my fondness for the latter. But, food allergies? That is a whole other ball game. No wiggle room there. None at all. With my kid allergic to peanuts, walnuts and pecans, our allergist said to avoid all tree nuts and peanuts. We carry an epi pen at all times. My son has never been to a Thai restaurant. When we travel to foreign countries(back when you could do that before Covid-19) we carry a card that translates his allergies into the language spoken in whatever country we were visiting. Parents with kids who have food allergies adapt and make do, period. As the years have rolled on, my vigilance has turned into a longing for the allergy to just magically go away. Wishful thinking perhaps but there is nothing wrong hope. And there's nothing wrong with finding tasty ways around the allergy. With that let me share a Pumpkin Seed Pesto recipe that is nut free and darn tasty too. (more…)

5 kid friendly recipes for Father's Day 

Father's Day is that day for Dad to be spoiled, preferably by his own brood. Here are 5 kid friendly recipes to do just that for all ages with appropriate adult supervision as needed. (more…)

The Vitals: the spot: Southside Market & BBQ 534 Highway 71 Bastrop, TX the eats: Hot Gut Sausage, spare ribs, pork steak, coleslaw, pinto beans, potato salad the bucks: $15 a head if you're looking for a proper spread by the pound  the full nelson: the oldest bbq in Texas but not the best

Southside Market & BBQ is the oldest barbecue restaurant in Texas. Their sausage is of legend and their history is very much the evolution of Central Texas Barbecue whose primetime star, brisket has popped up at in barbecue joints nationwide over the last few years. Southside Market has been on my bucket list for a long time and as luck would have it, in the age of Covid-19, their Bastrop location has a drive thru so there I went. (more…)

The Vitals: the spot: Peace Bakery & Deli 11220 N. Lamar Blvd Austin TX 78753 the eats: Shawarma plate, falafel plate, hummus, tabouli  the bucks: $7-$14 the full nelson: Middle Eastern eats on par with the best I have had in the Dearborn/Detroit area. Basically as good as it gets w/o needing a passport

It has been way too long since I've posted about a restaurant mostly because of Covid-19 and the fact that Bang for your Burger Buck has evolved into a catch all for recipes and all sorts of food adventures. My last post was for Eid and the hummus recipe I shared there got me thinking about the best Middle Eastern food I have had in Austin. Time to take a bite into Peace Bakery. (more…)

Eid Holiday Dinner recipe

The word "Eid" is derived from the Arabic word feast and is a celebration to the end of a month long dawn to sunset fast. The Eid Holiday Dinner is in reality many meals served throughout the day. My memories of the holiday growing up consisted of visiting home after home and hitting up a spread of edible delights. In my 20, though I didn't partake in the fasting, when I would pop over to my fav Bangladeshi restaurant, the menu served at night during Ramadan was off the chain. I'm talking like 5 times the items served typically served In honor of that I present to you my recipe for an Eid Holiday dinner, broken down course by course. (more…)

Jalapeño Serrano salsa recipe

Jalapeño Serrano salsa found me a couple years ago when shooting the pilot for Cheap Eats. At a taqueria in Minneapolis, this creamy green salsa was served over Al Pastor tacos. It was powerfully spicy and instantly addicting; a salsa like no other I had never come across before. Then I moved to Austin and the stuff was everywhere. Commonly referred to as Salsa Doña because it is a fixture at Austin's Tacodeli, this green salsa is worth obsessing about. I know I have, which is why I started to make it at home. It's fantastic on breakfast tacos, carnitas, al pastor and steak tacos. You're gonna want to make this salsa part of your taco night program. Trust me. This is what you will need. (more…)

Brisket Pho: the greatest leftover recipe hack ever

It doesn't get any simpler. Boiling water. Leftover brisket. Instant Pho. And it is so incredibly delicious. To my peeps in San Antonio, you might have caught the episode of me making this Brisket Pho on the show Texas Eats with David Elder. And if you didn't, not to worry, this is as easy as it gets. (more…)

Ultimate Steak Taco Recipe

If you haven't seen it yet, head over to Variety.com and watch the Ultimate Steak Taco recipe video here. I was flattered and pumped when they asked me to participate in their Binging Bites series and I can't think of a better go to recipe to share than this Ultimate Steak Taco recipe. This should be the last Carne Asada, or should I say Khané Asada recipe you will ever need to search for. Let's hit it. (more…)

Tater Mac: a Big Mac Slider

Big Mac Slider could have been the best google search I could have done lately, second only to my search for Big Mac Sauce. If you have been keeping up my recent wave of recipes; you may have caught my previous slider recipe: White Castle in your own Castle. Well now it's time to take on a Big Mac Slider. Meet Tater Mac: my take on a Big Mac Slider. (more…)

a Slider Recipe

A slider recipe. Really? Yeah, it seems so simple you don't even need one but consider these two fundamental burger realities:

1. Everybody loves the sound of making burgers on the grill but they don't always come out primetime.
2. Everybody loves the sound of sliders but lots of restaurants serve up overpriced lil' burgers and let's be real: White Castle is awesome in idea, less so in reality. Unless you are hammered.

Which brings me to an enchanted recipe that merges two great ideas to into an easily executed reality: making sliders in the backyard. (more…)

Live Fire Grilled Ribs Recipe

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I have shared plenty of grilled ribs recipes over the years on this blog. But they have always involved using my Traeger Pellet Grill set to low and slow. After speaking with a number of expert BBQ chefs and pitmasters, I realized the norm is to make ribs within 3-4 hours, a stark contrast to the 6+ hours I would spend on my pellet. I was curious to see how I could make ribs faster and on a live fire grill. And now I have landed on this live fire grilled ribs recipe.

The cooking set up

Years ago I was gifted a Kudu Open Fire grill. The set up works like a Santa Maria grill where you light a fire and raise the grill grate vertically as needed. It's not exactly ideal for a long cook, but I was looking to get this done in 3+ hours so I knew it would be possible. But it would not have been possible without the right fuel. I was sent some B&B Charcoal logs that burn for an extended amount of time. They took an hour to light but once it gets going, you can cook for a few hours. I added some hickory chunks for flavor and added more coal as needed to maintain a heat range between 250-350 degrees.

The cut of ribs and seasoning

I picked up some St. Louis Spare ribs from Costco. As far as seasoning, I kept it simple the way classic Central Texas Barbecue likes it; Salt, Pepper and Smoke. Make sure you use a coarse Salt and ground pepper.

Cooking time

These took less than 3 hours. One regret I had was not flipping the ribs in the rib rack. Because I had to raise and lower the grate as the heat changed, one side of the ribs was exposed to fire, leading to extra char. Another advantage to flipping is you can see how they are cooking by looking for a bend. The smaller racks were done far quicker than I imagined. I recommend flipping every 45 minutes, depending on the heat of your fire.

Not your typical BBQ sauce

A few weeks ago I visited a renowned pizza shop in Seattle and tried their famous Italian Hoagie. They had a sauce on the sandwich called Jazz sauce and I instantly became obsessed. It turns out the chef is an old high school buddy and he shared the recipe.

Jazz Sauce ingredients:

• Calabrian chiles
• pickled onion
• Castelvetrano olives
• Anchovies
• honey to taste(I used agave)
• roasted garlic(I forgot lol)

Steps:

In more or less equal parts, blend in food processor.

Why this works on a Grilled Ribs recipe

The flavor of the Jazz Sauce is akin to a spicy puttanesca minus the tomato. Lots of heat and umami and yeah, it is a God send on grilled or smoked meats. I ended up using this as a dipping sauce and it was met with wide eyed sighs of joy.

Final steps and notes on my live fire grilled ribs recipe

I pulled all the racks and wrapped them in peach paper(thinner ones sooner) and let them rest. I alternated sauces with the other racks, offering a traditional BBQ and a Thai sauce called Prik Nam. The latter will be featured in an upcoming post because it is equally as divine as the Jazz sauce. In future cooks I will be mindful to flip the racks and aim for a cooler cooking temp, maxing at 300. I was astonished at how some of the racks were close to done within the two hour mark. Ideally you have the same size racks as well and, the meatier the better. While my pellet grill delivers a more even cook, this live fire grilled recipe delivered the most smokiest, true bbq tasting ribs I have ever made. And try that jazz sauce on anything grilled meats, especially pork.

Products:

Sharing the links to the products featured in this post.

• Kudu Grill 
• BB Char Logs

The Best Food in Austin Texas: September 2025

The best food in Austin Texas for the month of September includes a lot of new openings and finds. From Korean Smash burgers to Indian street food, the best food in Austin Texas is bold, creative and perhaps not surprising, is happening in food trucks.

The Vitals: the spot: Tso Chinese Takeout or delivery only with locations throughout Austin the eats: brisket fried rice the bucks: $18.95 the full nelson: brisket meets fried rice is the collab to end all collabs

Brisket fried rice might be Austin's claim to have created their own regional Chinese cuisine. A mighty claim but that's how delicious this collab is between legendary BBQ restaurant Black's and Tso Chinese, a takeout and delivery focused Chinese restaurant This isn't the first time I've had brisket fried rice but Tso's is a front runner for the best food in Austin. The old school style brisket of Black's works well here. The smoke is there and being a leaner brisket than other BBQ places works in favor of this fried rice. Oh and it's avail for delivery too. The Vitals: the spot: Kochu 8820 Burnet Rd #502, Austin, TX 78757 the eats: Korean Smashed Burger, Wings the bucks: $-$$ the full nelson: Best Monday Burger deal in Austin What drew me to Kochu was their Monday burger special. That's the only the day they serve their double smash burger with a decidedly Korean twist: house made Kimchi on the burger. It's bold but it works. So does the price: $12. Did I mention its two 4 oz patties? Yeah, that's a half pound of smashburger. Pro Tip: grab a friend and split the wings or just come back for those. Because the wings alone are some of the best food in Austin. The Vitals: the spot: Soundra Chai 1906 E Cesar Chavez St, Austin, TX 78702 the eats: Chai, Indian sourced coffee, Chapli Kabab, bun(Indian Sweet bread) the bucks: $ the full nelson: It's time to stop getting Chai Latte from Starbucks Turns out there is more to Chai than what Starbucks has been showing us. Soundra Chai is a new food truck bringing Chai food culture to Austin: a town where we are starting to see exciting things happening with food from the Indian Subcontinent. You can't experience chai without food. And that can range from sweet to savory. A custom made brioche gets smeared with butter and sugar is a perfect AM chai compliment. Or try a Chapli Kabob on the same brioche bun. This Indian "burger" gets hit with with a a creamy yogurt cucumber spread, fresh arugula and a cilantro mint chutney. The only tough part is choosing when to go. But that's part of the struggle when making plans to visit some of the best food in Austin. The Vitals: the spot: Wayon J's BBQ 1917 Manor Rd, Austin, TX 78722 the eats: all the meats(brisket, turkey, bacon ribs, sausage) and a great cocktail program the bucks: $$ the full nelson: Top notch Texas BBQ with killer cocktails Just when you think Austin has hit its peak with BBQ, Waylon J's comes along. This BBQ offering is in partnership with Salty Sow, a longtime fixture in Austin's fine dining scene. This is destination BBQ with those contemporary touches like chimichurri on a beef rib or a pork rib with the pork belly attached. The biggest distinction in my mind is the cocktail program. I had a frozen old fashioned that single handedly launched my Sunday Funday. Reminds me of the Old Freedmen's which blended great Austin BBQ with another great Austin thing that starts with a "B": Bar. I'll see you there next Sunday for a new BBQ spot that easily makes the list for best food in Austin. The Vitals: the spot: Mariscos La Caretta 801 Imperial Dr, Austin, TX 78725 the eats: ceviche, Aguachile the bucks: $-$$ the full nelson: A ceviche food truck worth battling the heat for The summer months are brutal for Austin food trucks. The idea of eating outside in 100+ degree heat is a tough sell. Unless you are talking about ceviche. I had to try the Aguachile, which typically is an overwhelmingly fiery dish from Sinaloa. Maybe it is the self professed Nayarit touch, but the heat was more subdued and the dish ultimately became a more interesting rewarding experience and easily some of the best food in Austin. PS - this place is BYO so grab some beers before you come.  

Best food in Austin September Recap

• Next time you're craving takeout: Tso's Chinese for the Brisket Fried Rice collab with Black's BBQ
• Got a case of the Mondays? Go to Kochu for their Monday Korean Smashed Burger special
• Time to move on from Matcha: try Chai at Soundra Chai and don't skip the Chai essential foods like Kebab and sweet buns
• BBQ and frozen Old Fashioneds are you new Sunday Funday tradition at Waylon Js
• Taste real deal Mexican Coastal cuisine at this major food truck find at Mariscos La Carette

Why am I making frozen chicken tenders at home?

Well, I have a 13 year old boy

Chicken tenders are pretty trendy these days and my 13 year old loves 'em. He has recently becomes obsessed with Raising Cane's, a wildly successful chicken which like most fast food, is flat out overpriced. I've cracked the code on making Raising Cane's sauce at home. Now it's time to figure out how to make the Chicken tenders at home.

Frozen Chicken Tenders review:

Realgood vs Just Bare

This review happened quite unintentionally. My wife and I separately bought frozen chicken tenders at the supermarket in the hopes of squashing our son's craving for Raising Cane's. We also both went down the internet rabbit hole searching for the best brands. This reddit thread justified my purchase.

Just Bare

Price: $11

I spotted this at Sprouts market. It was on sale, normally marked at $15. But you can get it for around $12 at Target. Reviews on Reddit were strong for this one. It has that look of "healthy and premium" and I did buy it at Sprouts which strikes me as a market in between Whole Foods and Trader Joe's.

Realgood

Price: $8

This is what my wife picked up at our regular grocery store(HEB). Priced at $8, Realgood is cheaper than Just Bare but you get a little less: 20 oz vs 24 oz.

Just Bare cooking notes + reaction

• Air Fryer
• 360 degrees
• 13 minutes

My son took to these tenders real quick. I tried them too and they were pretty decent. It tastes like premium fast food but made at home.

Realgood cooking notes + reaction

• Air Fryer
• 330 degrees
• 20+ minutes

Realgood said to cook their tenders at 330 which was basically a mistake. It took well over the 14 minutes they listed on the bag. These were greasy, the coating tended to fall off and my kid barely touched it.

The winner by a mile: Just Bare

It might cost more but the kid ate these up. FWIW I did cook the Realgood tenders again, at a higher temp and I want to say it came out better. But between the two, I would stick to Just Bare.

Bottom line: frozen food has come a long way

Between air fryers and general improvements, frozen fried chicken has come a long way since I was a kid eating Tyson nuggets cooked in an oven. While it might not be nearly as good as frying chicken tenders yourself, the convenience is clear and these taste about the same as Raising Cane's if it was delivered or even from the drive thru. Can't say dipping into the world of freezer section in the grocery store is a culinary achievement but if it's between dropping $15 for a single meal at a fast food restaurant vs getting a week's worth of Chicken Tenders, viva la frozen foods!

A Seattle Food Tour

If there was a city I wish we went to for Cheap Eats, Seattle is certainly one of them. I first went up to Seattle more than two decades ago and got a taste of the famous salmon, beer scene and local produce. Times have changed and the food scene while venerable is also pretty pricey. Thanks to Happy Hours and general thriftiness, I ate my through 10 restaurants that I'm sharing below.

The Vitals: the spot: Dick's Drive In locations throughout Seattle, tested at the Wallingford location the eats: double cheeseburger, fries the bucks: $ the full nelson: a local burger institution that tastes best if you grew up on it

Locals love Dick's

I've been hearing about Dick's for years now. With locations throughout the city and burgers served till 2am, I had no excuses not to try it. And I'll probably never go back. Dick's isn't bad it's just not that great. Some may say it is better than In-N-Out and they aren't wrong when it comes to the fries(although half were overcooked). Where Dick's fails me is also it's strength: no modifications. The double is simple enough and that is the charm: cheese, shredded lettuce, chopped pickle and mayo. I was fine with the easy going toppings but I would have added a patty or two. I needed two burgers just to call it a meal. And I can find better places to spend $11 in Seattle. Dick's has its charm and its place and no doubt has its fans. But in the current era of Smash Burgers, Dick's Drive In feels like an iPod in a world of iPhones. The Vitals: the spot: Ladd and Lass Brewing  722 NE 45th St, Seattle, WA 98105 the eats: Two Beta IPA the bucks: $$ the full nelson: an excellent brewery in an excellent beer town

Seattle is a beer town

When I went to Seattle, more than two decades ago, craft beer was called micro brewing and Seattle was a West Coast epicenter along with the rest of the Pacific Northwest and Northern California. Ladd and Lass was walking distance from our hotel and our first taste of the Seattle beer scene. It would be one of many good beers we would try in Seattle. But a special shoutout is due because of the service. We were asked thoughtful questions and steered exactly to the hops we needed. Great beer is everywhere in Seattle but at Ladd and Lass, you also get great vibes too.

The Vitals: the spot: Moto Pizza locations throughout Seattle, tested at T-Mobile stadium the eats: Root Pizza the bucks: $$ the full nelson: My fav version of Detroit style pizza to date

Moto Pizza was a top Seattle food experience

And we had it at the baseball game no less. Pro Tip: sit in the 300 section of T-Mobile park and you will be rewarded with great views of the game, the city skyline and Moto Pizza. With inspiration from Detroit style deep dish pizzas and some serious culinary creativity(dungeness crab was sold out sadly), Moto is the rare bird that makes me think vegetarian pizzas are just as good as meat ones. This one had mushrooms and while I wanted try the the sold out sausage or cupped pepperoni, one bite of this pizza and I didn't miss a damn thing. This is probably one of my fav pizzas of the year. And it was at a stadium. The Vitals: the spot: Taste of Xi'an 4523 University Wy NE, Seattle, WA 98105 the eats: Roasted Oysters, Cumin lamb, dumplings, hand pulled noodle soup with lamb the bucks: $$ the full nelson: Killer Chinese for the college kid district

Seattle has great Asian food

Great Asian places can be found throughout the city. Because we were staying by University of Washington, House of Xi'an was the convenient choice. Given that consideration, House of Xi'an hit the right notes. Just being able to order Cumin lamb skewers are a win, even if they weren't as well charred as I would have liked. Service was great here, very accomodating for our son's peanut and tree nut allergy and sensitive to my wife's hesitation about Szechuan peppercorn. There might be better Xi'an restaurants in town but I certainly wish I had a place like this in Austin. The Vitals: the spot: Schultzy's Bar and Grill 4114 University Wy NE, Seattle, WA 98105 the eats: Beer and Brats the bucks: $-$$ the full nelson: Happy Hour survival in Seattle 101

Happy Hour stop

I think a few beers and a brat makes for a perfect happy hour. It's a little saucey for lunch, maybe a little lacking for dinner but a great setup for Happy Hour. Our primary reason for going to Seattle was taking our kid to Volleyball camp which meant picking him up at 8:30pm every night, cutting into primetime dinner hours. Enter Schultz's Bar and Grill which like Taste of Xi'an, is also in the U District(University of Washington). For $9 you get a large house made bratwurst on a toasted Amoroso roll with grilled onions and schmear of stone ground mustard. Solid all around sammich. Beers were local and most important we got great local insights from the staff at this family owned bar and grill. Good peeps here so check it out. The Vitals: the spot: Matt's Fish Basket 305 Harrison St Seattle, WA 98109 the eats: Cod and Fries the bucks: $-$$ the full nelson: Fish and Chips craving in a tourist food hall

Don't judge a fish and chips by their chain restaurant neighbors

Short on time and heavy with hunger pangs, we rolled the dice on lunch at the Seattle Armory. I was nervous. There were fast food chains in this renovated food hall but I wanted fish and chips. Thankfully it all worked out. Everything seems to be cooked to order. Without much of a line, we waited like 10+ minutes for our cod and fries. And it was worth it. Priced at $17, it wasn't cheap but enough to share. The pieces of cod were large, buttery and the batter was outstanding. Even the thick cut fries(i like 'em skinny) hit hard too. I'd eat here again. The Vitals: the spot: Pho Shizzle 4235 University Wy NE, Seattle, WA 98105 the eats: Pho the bucks: $ the full nelson: Pho for the College kid set

Solid Pho/almost Cheap Eats

Post Volleyball camp my kid was craving Pho. On our way back to the hotel we stopped off at Pho Shizzle for a quick bite. I wasn't even hungry and I still got a bowl. A small combo will run you like $14 and I had leftovers. My kid really like Pho Shizzle because the broth was so aromatic. I'm sure we barely scratched the surface of the Pho scene in Seattle but Pho Shizzle was the Shizzle we needed considering we needed a meal at 9pm on a weeknight in the U district. The Vitals: the spot: Kokkaku 6904, 2208 N 45th St, Seattle, WA 98103 the eats: HH menu the bucks: $$ the full nelson: my fav restaurant in Seattle

The first restaurant I would go back to in Seattle

I love steak and Japanese food. Kokkaku bills itself as a Japanese meat house which is a nice way of separating itself from those Teppanyaki restaurants that bill themselves as Japanese steakhouses. Now onto the happy hour. Oysters were $1.75 each and while they didn't say they were Kumamotos they sure tasted like the prized creamy oyster. The $5 Wagyu sushi was equal parts generous and spectacular to see as they were seared table side with a creme brulee torch. The place resembled a NYC bistro or SF bar in design. They had plenty of whiskey and steaks too. God I want to go back so bad for dinner. The Vitals: the spot: Post Alley Pizza 6904, 2208 N 45th St, Seattle, WA 98103 the eats: Italian Cold Cut Hoagie the bucks: $$ the full nelson: the pizza joint that crushes hoagies with a secret ingredient

My thoughts on a well hyped Seattle Italian sandwich

J. Kenji Lopez's post put Post Alley Pizza in my brain. And it wasn't for the pizza, it was for the sandwich. He hyped the hoagie so I had to try it. The bread is pretty impeccable, as is the sandwich build. I believe the meats are ham, capicolla and salami. They play well together with just enough shrettuce and some provolone as well. For $18 I would expect prosciutto and sopressata but one has to factor in the size which was easily shareable for two. But the secret weapon here is the jazz sauce. The blend of Calabrian chiles, Castelvetrano olives, anchovies and I'm sure magical pixie dust. The stuff is pure gold and I'm so obsessed with it. It's optional but make sure you exercise the option to order it. I'll say this about any pricey hoagie: I want a chef driven sauce. Not something I can find in my fridge or pantry. Post Alley Pizza's Jazz sauce checks that box. The Vitals: the spot: Ludi's 120 Stewart St, Seattle, WA 98101 the eats: Filipino Diner the bucks: $-$$ the full nelson: Seattle staple diner

Yes, Seattle has a Filipino diner

I have a lot to learn when it comes to Filipino food. I've tried a few landmark dishes like Lumpia but I know I've only gotten a small taste of what's in store for me. On our way to the airport we stopped off at Ludi's for a hearty breakfast that would set us up for a long day of travel. Filipino food is stick to your ribs and so is diner food so this seems like a good match. I had a Silog combo which featured a pork chop, two kinds of longaniza(pork sausage), lumpia(a meaty egg roll, eggs and a rice tossed in a garlic oil. Yes it was as good as it sounds. My kid's french toast was a banger too. Best part was the hot sauce station where I double downed on this vinegar that was steeped with chiles, onion, garlic and more flavor bombs. Ludi's is a Seattle legend and man it would have been a perfect place to feature back in the Cheap Eats days.

My Seattle recap

Seattle is a top tier food town that comes with a cost. A cheap meal means $20 a person out the door. That being said . . . the seafood, the beer and Asian offerings are truly great. Personally, I'll be doing my best to replicate Post Alley Pizza's Jazz sauce and do look forward to going back to Seattle. Shoutout to the public transit as well. We used the train and bus pretty frequently and it's a great way to get to and from the airport.

 

My Fav foods at Trader Joe's.

2025 will go down as the year I fell for the Trader Joe's cult. For years I was perplexed by their loyal following. I like to cook and Trader Joe's is far from a full service grocery store. But they have a knack for creating a line of products that are convenient, cost effective and addicting. So here are my fav foods from Trader Joe's. But a disclaimer first: I'm sharing what products I love which also reflects me in 2025: a cost conscious and health conscious shopper. There are a lot foods people love from Trader Joe's but my focus here is more on whole foods and what I can feed my kid and get him off my back.

Trader Joe's Penne Arrabiata

My son eats this at least four times a week. Now before you say "Ali, why don't you just make Penne Arrabiata from scratch?" Well, I have and it's marginally better. Bottom line is my kid eats penne arrabiata so much, we need some frozen stuff on hand. It cooks up in minutes(pro tip: use a good nonstick pan) and the sauce is freakishly delicious.  

Trader Joe's Spatchcocked lemon rosemary chicken

A spatchcocked chicken is when you cut out the backbone and flatten a whole chicken. This allows for a shortened cooking time and you while getting juicy chicken with crispy skin. It's not too hard to spatchcock a chicken yourself, if you have poultry shears or some decent knife skills. But that plus the marinade equals time plus mess. Added bonus: the Trader Joe's spatchcok chicken is the perfect size, usually like three pounds. I know I could come up with a better marinade if I am being honest. But the convenience and the size of the chicken are what is key here. It's actually hard to find a chicken under 4lbs at a typical grocery store and those Frankenstein birds take a lot longer to cook. Trader Joe's spatchcock chicken is a literal time saver and everyone in the fam loves it.  

Trader Joe's Canned Albacore tuna

I eat a big ass salad like 4-5 times a week at least. I like to keep some cooked protein on hand like chicken breast, but half the time I am reaching for canned tuna. By far the best canned tuna I have found for the price is at Trader Joe's. First off there isn't a ton of water. And you get big chunks of tuna. Sometimes canned tuna seems like cat food. And then there is Trader Joe's canned tuna, the best you can get for the price IMO.

Trader Joe's Spanish Rice & Seafood Blend

Don't you hate it when your Trader Joe's discontinues that one product you liked? That's what happened when they stopped selling this frozen paella. We would cook the paella and add this frozen seafood blend of shrimp, scallops and calamari and it made for a simple, solid weeknight meal. Well now we have Trader Joe's frozen Spanish rice which isn't the same as paella but still works. You cook the seafood while frozen and the liquid released makes a nice broth to cook the frozen rice in. The cooking process almost seems like a Chef's reaction video but I swear it's a remarkably tasty meal.

Trader Joe's meatballs cooked in a slowcooker

My kid loves a meatball sub. And I hate spending $15+ on a mid sandwich from some sandwich chain. The solution? Trader Joe's ready cook meatballs. Given the price of ground beef now plus the additional cost of the essential meatball ingredients of parmesan, eggs, breadcrumbs, parsley and garlic, these meatballs are a great deal. I toss these meatballs with some jarred marinara sauce and a can of crushed tomatoes and let it cook for about two hours or until the meatballs hit an internal temp of 160 degrees. Meatballs simmered in sauce is gold, whether your Nonna is making them all day over a stove or Trader Joe's in a slow cooker.

I'm on team Trader Joe's

I finally see the light. Once you find that meal or product at Trader Joe's you get hooked. My only wish is that the ones in Texas sold liquor. When I lived in LA, you could get decent scotch at Trader Joe's believe it or not. Oh TJ's . . . I see now. It took me almost 30 years but I see you.  

Everywhere I ate on my Chicago Food Tour

Since 2022, I’ve traveled to Chicago every summer to attend the James Beard Awards. It’s a short trip that perhaps not surprisingly is packed with food events. Yet, I still find a little time to try some Chicago's most iconic foods. Many of them are cheap eats too.

The eats I’m sharing on this Chicago Food Tour are those tried and true iconic Chicago food icons. Foods that scream Chi-Town. And I usually kick things off with an Italian Beef. The Vitals: the spot: Johnnie's Beef 7500 W. North Ave Chicago Il 60707 the eats: Italian Beef sandwich ordered "wet and hot" the bucks: $ the full nelson: a local's favorite for Chicago's most revered sandwich

Italian Beef: A Chicago staple

My pal and fellow Food Network host, Jeff Mauro has sung the praises of Johnnie's Italian beef for years. Since he is a born and raised Chicagoan, I had to try it out. Heads up: they are in the suburbs. Which explains why I have only gone once, back in 2019. If you don't know, an Italian beef sandwich is like a French Dip but the au ju is spiked with Italian flavorings of oregano and garlic and the giardiniera, a piquant relish, is a signature. Judging from my son's pic, with fries stuffed in his mouth he was maybe 8 years old. Where does the time go? Anyways all these years later, I still think Johnnie's is as good Italian Beefs get in Chicago. The Vitals: the spot: Xoco 67 West Illinois Street Chicago, IL 60654 the eats: torta ahogada  the bucks: $-$$ the full nelson: a convenient celeb chef Mexican sandwich shop

Don't underestimate Chicago's Mexican Food

Chicago has one of the largest Mexican American communities in the country and the Mexican food scene runs deep. Rick Bayless, an Anglo American chef, has made Mexican food his focus and Chicago is his base.

My family stopped off at one of his restaurants, Xoco, back in 2017. I feasted on a Torta Ahogada: a Mexican sandwich that comes dipped in a chile broth. It's regional specialty from the city of Guadalajara and I don't see it as often as I like. So I jumped at the chance to order one and you should too.

The Vitals: the spot: Au Cheval 800 W Randolph St, Chicago, IL 60607 the eats: Single Cheeseburger with bacon and a fried egg the bucks: $16.99 + $2.99 for the egg and $6.99 for the bacon  the full nelson: an over the top bacon cheeseburger done with class but comes at a price

A viral burger worth trying

I first experienced the well hyped Au Cheval burger back in 2024 with a James Beard nominated chef who also happens to make the best burger in the state of Texas. Then, as is now, the question remains "is Au Cheval more outstanding or overhyped?" The Au Cheval burger is big, decadent, leans into becoming over the top and is pretty pricey. I had zero regrets trying it the first time and I absolutely want to go back order the burger without the bacon and egg, to see how good the base elements are. I suspect it will be pretty damn satisfying and for 1/3 less the cost. Au Cheval may be overhyped and maybe a touch overpriced, but it's really really good too. The Vitals: the spot: Greek Islands 200 S Halsted St, Chicago, IL 60661 the eats: Gyro the bucks: $$ the full nelson: if you don't go to Greektown in Chicago, you did it wrong Chicago has a strong Greek community and arguably the best Greek food scene in the US. It's distinctively Greek American so get your fill on the comfort classics like a Gyro. Greek Island's is in Greektown and while they offer a lot more than Gyros(great seafood) their gyro does not miss. You can find gyros all over Chicago, and even the late night joints pop just a little more than most gyros outside of Chicagoland. But the housemade gyro from a place like Greek Island's really elevates the vertical rotisserie meat to new heights. The Vitals: the spot: Portillo's 20 locations in Chicago and more nationwide  the eats: Chicago Hot Dog, Italian Beef the bucks: $ the full nelson:  An excellent late night option for Chicago Hot Dogs, Italian Beefs, Burgers, Shakes Portillo's might be a chain but it's reliable and convenient, especially in the wee hours. I've landed in Chicago late and scored a solid meal there with the fam. After the James Beard Awards, one fellow judge was craving a Chicago Hot Dog and so we went at around midnight still decked out in our Tuxedos. And it was nothing short of a glorious time. We double downed on Chicago Hot Dogs and Italian Beef’s but the looks we got from the staff made the whole experience an epic Chicago food tour highlight. Portillo‘s is more so a Chicago eatery of convenience however, if you are only craving a Chicago hotdog, it makes all the sense in the world to just get your fix at a Portillo‘s. For what it’s worth it is a national chain, but I can certainly vouch for the ones in Chicagoland as being pretty damn solid eateries.

Recap

This Chicago Food tour round up frankly barely scratches the surface. If I’m being honest, a lot of these places are more great lunch spots with time and budget as a consideration. Consider the fine dining scene, the Indian food, Eastern European, Chinese . . . the list goes on and on. If you're craving it, chances are Chicago has got it.  

Everywhere I ate in my Tokyo Japan Food Tour

For the second time in two years, I found myself on a Tokyo Japan Food Tour. Last time I was nearly overwhelmed by it all, almost panicked that I wouldn't do the iconic food city justice. Two years later I found myself wiser, more confident, willing to make some repeat visits and willing to go off the reservation a bit. Here is everywhere I ate and drank in Tokyo Japan 2025. The Vitals: the spot: Sakura Tei 3 Chome-20-1 Jingumae, Shibuya, Tokyo 150-0001, Japan the eats: DIY Okonomiyaki  the bucks: $ the full nelson: a make it yourself savory Japanese pancake joint Okonomiyaki is a savory Japanese pancake with enough egg to give it crepe meets omelette vibes. As fun as it is to eat, it's more fun to make at the table, especially with a beer in hand. And that's exactly what you do at Sakura Tei where you make the Okonomiyaki at the table. With no blueprint, we found ourselves "learning as we went" even though it was our second rodeo(we went back in 2023). I'm sure a local would have more to say on where else to go, but Sakura Tei is too fun for us not to go back again and again. The Vitals: the spot: Andy's Shin Hinomoto Izakaya 2 Chome-4-4 Yurakucho, Chiyoda City, Tokyo 100-0006, Japan the eats: Izakaya  the bucks: $$ the full nelson: one of my most favorite restaurant ever An Izakaya is a type of casual Japanese bar or gastropub where people go to drink and enjoy a wide variety of small, shareable dishes. Think of it as Japan’s version of a neighborhood pub or tapas bar. It's basically one of my favorite types of restaurant ever. And Andy's Shin Hinomoto might be my fav of them all. That being said, while the sashimi and stuffed chicken wings(oh those wings are to die for) the noodle soup is far from flawless. And as we would come to realize later, it's not the best place for kids. The vibe leans more boisterous bar if I'm being honest. Still, Andy's was the first restaurant I ever went to in Japan and will always hold a special place in my heart. Major Bourdain vibes here. The Vitals: the spot: Sushi Mon Ginza 7-2-16 The City Ginza, Ginza, Chuo 104-0061 Tokyo Prefecture the eats: Edomae style Omakase sushi  the bucks: $$ the full nelson: why you really don't need to spend a lot for an elite sushi experience Sushi Mon calls itself an "edomae style" sushi experience. What does that mean? It's considered the gold standard in traditional sushi craftsmanship where the focus is on seasonality, minimalism and tradition. You aren't going to get overly sauced gaudy rolls. You're gonna get the classics and damn good rice too. Yes, rice matters as much as the fish. And the more you pay, the better the rice gets. Generally speaking, the fish is amazeballs in Japan. It's the rice, the menu selection and decor that escalate price IMO. Places like Sushi Mon are our sweet spot. And it costs $50 a person with sake. God will I forever miss being in Japan. The Vitals: the spot: Pizza Marumo 1-11-13 Ebisuminami Ebisu Velso Bldg. 1F, Shibuya 150-0022 Tokyo Prefecture the eats: pizza the bucks: $$ the full nelson: Yes, Japan makes the best pizza I've ever had This might surprise you to know that Tokyo has a built a sterling reputation on their pizza scene. A chef visiting from Philadelphia declared on Instagram that of all the amazing meals he had, including Michelin three star sushi restaurants, the pizza was the best food he had. So for our first non Japanese meal in Tokyo, we went for some 'za. Our first choice was a pizza place called Savoy but they were closed. Marumo happened to be started by an alum of Savoy and we really lucked out. The gently sauteed tripe, the lamb pizza, even the classic Margherita were all truly exceptional. Maybe we were jonesing for something different but weeks later, we would have pizza stateside. Yeah, no comparison. Pizza in Tokyo is elite. Full stop. And a must stop on your next Tokyo Japan Food Tour. The Vitals: the spot: Andaz Hotel 1 Chome-23-4 Toranomon, Minato City, Tokyo 105-0001, Japan, Four Seasons Hotel 1 Chome-2-1 Ōtemachi, Chiyoda City, Tokyo 100-0004, Japan, The Bar Itsuki Japan, 〒105-0003 Tokyo, Minato City, Nishishinbashi, 2 Chome−15−17 レインボービル 1階 the eats: drinks the bucks: $$ the full nelson: Yes, Tokyo is king of the cocktail scene First a shout out to the Andaz which is probably the nicest hotel I will ever stay at. The views from that bar and the Four Seasons along with the service are truly exceptional. That being said, Bar Itsuki was a fantastic bar across the street from Andaz and right up my alley. Great bar service is something I really enjoyed in Japan and you don't need to stay at a fancy hotel to experience it.

Last Thoughts on the Tokyo Food Tour

Two visits deep and I still feel like I have barely scratched the surface of Tokyo. But just being there is part of the magic. While the rest of the world beckons, one thing this is certain: This is a city like no other and I can't wait to go back for my next Tokyo Japan Food Tour.

Fancy Carnitas Recipe

I have been sitting on this fancy carnitas recipe for what seems like five years now. Chef Wes Avila, author of Guerilla Tacos shared his recipe from for carnitas that forgoes the traditional gently fry in lard for . . . a Thomas Keller style confit. Yeah, that Thomas Keller who is considered one of the greatest chefs of all time. Does that mean a classically trained, French influenced chef can make the G.O.A.T. of Carnitas recipes? Well he's more an inspiration for the method that's in consideration here. And this is Chef Wes Avila's recipe . . . but why talk about it when I can show you?

Fancy Carnitas Recipe step by step

ingredients

• 4 bay leaves (fresh is best)
• 2 tbsp thyme (fresh is best)
• 1/4 cup dried parsley
• 6 tbsp Kosher salt
• 1 tbsp oregano (fresh is best)
• 2 serrano chiles (chopped, stemmed)
• 1 four pound bone in pork shoulder with fat cap (skin on is ideal)

Step 1: make the green salt,

I went the easy route and used dried herbs. Either way, fresh or dried, blend it all up in a food processor which will become Thomas Keller's green salt which you will season the pork shoulder roast with.

Step 2: season overnight + rinse off

I rubbed the green salt over the pork and put it in the fridge overnight. I mistakenly covered the pork with plastic wrap but not sure if it made negative impact. The next day(12 hours is the max time for salting) I rinsed it off and patted it dry.

Step 3: wrap, wrap roast

This is where the recipe gets interesting. After the rinse and pat dry, you wrap the pork in plastic wrap then heavy duty foil and cook in the oven for like 7 hours at 325 degrees. Now I have cooked in plastic wrap before, a smoked Lebanese lamb shoulder which happens to be one of my most viewed posts. But still, the idea of cooking in plastic wrap weirds me out. I reached out to Chef Wes Avila who confirmed I could pivot with an oven bag. Plastic oven bags are certified OK to go in the oven by the manufacturer. On to the rest.

Step 7: roast/bake for 7 hours at 325

Place the wrapped pork roast in a roasting rack lined pan. I suppose the idea is to let the juices drip down. But I wouldn't have that problem.

Step 8: carefully remove from oven + wrapping

As you can see from the graphic, the oven bag inflated to a degree I feared would explode all over the place and my face. Oven bags recommend making slits in the bag but that ran counter to the method in the recipe. Now I tied the bag in a knot which created a seal that perhaps went beyond anything needed for this recipe. Regardless, the steam/air escaped rather quickly. And I could get to the important work at hand: getting into da meats!

Step 9: place carnitas in cast iron pan and hold in 200 degree oven till serving

Which I did. The meat was super fall apart, beyond tender and my place smelled like carnitas. But I felt like it needed a little more color so I turned to the broiler.

Step 10: Crisp under broiler for 5 min(or less and optional)

This might not have been necessary and isn't in the book. While the carnitas held in the 200 degree oven, color started to develop. I hit it in the broiler for five minutes as is my usual move for my Instant Pot Carnitas recipe. Old habits die hard. Looking back I'd do this for like 3 minutes max.

Final thoughts on Fancy Carnitas Recipe

While I still have not made traditional carnitas, if Chef Wes Avila, one of the most celebrated taqueros of Los Angeles, signs off on this fancy carnitas recipe, I feel like I'm in the ballpark for calling a good carnitas recipe when I see one. Now I still stand behind my Instant Pot version, but there is something about the aroma this one generates that makes me feel like I am at a carnitas specialist joint . . . IYKYK.

Props for being a No Mess recipe

The one reason why this fancy carnitas recipe might edge out my Instant Pot is that it is no mess. My Instant Pot calls for a heavy sear which is messy, cumbersome and time consuming. Sure it doesn't take 7 hours like this does, but even with the shortened cooking time of the IP, the 7 hours in this Fancy Carnitas recipe is inactive time. You will need to prep the night before but that takes like 10 minutes tops.

I will make this again

Totally making this for a dinner party(which I did) and do yourself a favor and cook up a batch of pinto beans and make refried beans with the leftover lard. You are welcome. Finally a shoutout to Chef Wes Avila and Guerilla Tacos - it's a great cookbook you can buy here.  

The Vitals: the spot: Hopdoddy Burger Bar tested in Austin TX, locations in California, Arizona, Colorado, Texas, Tennessee, Florida, Georgia   the eats: Sticky Belly  the bucks: $12.75 the full nelson: if a chef was challenged to make burger taste like a pork belly bao

Hopdoddy Burger of the Month: the Sticky Belly

I was recently invited to check out Hopdoddy's Burger of the Month special for July: The Sticky Belly. It's been a minute since I last visited Hopdoddy, like before the Pandemic. Add to that my last review was back in 2016. I was due for a visit.  

A burger that is very much the sum of its parts

The blending of the worlds of Pork Belly Bao and a hearty burger are the draw here and that comes down to the build. The idea of somehow managing to squeeze in a substantial amount of glazed slow roasted pork belly(enough for a sandwich on it's own) and then adding a quarter pound burger patty and an omelette plus a little greens seems over the top. And what it took to pull that off was more than the long toothpick they stab in the dead center too.

Hopdoddy has great buns

Hopdoddy's house made sesame seed buns are pretty impressive. They eat like brioche minus the copious amount of butter and offer the girth and structural integrity to keep the burger from falling apart. Years later and I still have to say, Hopdoddy makes a great burger bun. And that's a big reason why this burger works.

A nice break from Smashed Burgers

Another reason why the burger works is why you go to Hopdoddy in the first place: creatively topped burgers. In an era of non stopped smashburgers, it seems forgoing a burger showcasing some variant of Thousand Island, pickles and American cheese is just what is in order. And it doesn't get more "unsmashburger" than the Sticky Belly at Hopdoddy. FWIW I was a guest at Hopdoddy but I've been a fan first. And it was initially for the price and overall value. Even though a gift card covered my meal, this burger costs just under $13 which is not bad considering you could split this if that is how you roll. *The Sticky Belly is available at Hopdoddy until August 5th. This post is sponsored. #hopdoddy #hopddoddypartner  

The Best Food in Austin Texas: July 2025

Summer might be a quiet time in Austin but not for Austin restaurants. New places have opened up, secret pop ups are popping and it seems like I can go two days without eating out again. Here is my latest round up for the best food in Austin Texas as of July 2025

Did someone say secret chicken and waffles?

The Vitals: the spot: Lil Easy ATX presents Ricky's Chicken and Waffles 5000 E Cesar Chavez St, Austin, TX 78702 the eats: Chicken and Waffles the bucks: $-$$ the full nelson: Chicken and Waffles secret menu at a Cajun restaurant As if New Orleans inspired eatery Lil Easy was tempting enough with PoBoys, Jambalaya, Hurricanes and frozen drinks, they decided to spice things up. Ricky's Chicken and Waffles WAS a secret menu available only for pick up and delivery. Now the iconic soul food combo with Amish roots is available for dine in. PS the authentic Belgian style Liege Waffles made with pearl sugar inside the batter, and you can get tenders on their own or in a PoBoy.

The Fanciest Chicken Wing EVER

The Vitals: the spot: Le Calamar 1600 S 1st St Suite 100, Austin, TX 78704 the eats: Chicken Wing inspired by one of the most revered living chefs today, Gnocchi, Snapper Ceviche, Mutton Snapper in Salsa Matcha the bucks: $$$ the full nelson: the fanciest chicken wing God could have imagined. I confess that I had never heard of Pierre Koffman or his signature Pig Trotter before I went to Le Calamar and that speaks to the special team Le Calamar has assembled. The principles behind Underdog(previous restaurant) have reimagined the same space into a French restaurant that slips into the Austin vibe but make no mistake: the cooking here is coming at a level one sees in NY, Chicago or LA. The ceviche and gnocchi are divine and I could go into why the mutton snapper is one of the most revelatory Gulf seafood dishes I've had to date. But let's focus on the chicken wing. Inspired by a true chef's chef whose lineage leads to the likes of Marco Pierre White(the guy who made Gordon Ramsay into a chef), there ain't no thing like this chicken wing. Sourced from a local farm, the chicken wing is deboned, stuffed with a mousseline which is a cream made from chicken, huitlacoche, sweetbreads, eggs and probably three other things I'm missing. It is steamed then grilled over Japanese charcoal in a Yakitori style grill and glazed with a chicken jus that takes days to make. The word laborious is an understatement. The only thing more criminal than how I can eat a dozen of these is that it costs $8 a wing but we ain't in Buffalo boys and girls. We are at Le Calamar where chickens wings are literally fit for a king.

A sandwich collab for a good cause

The Vitals: the spot: Bill's Oyster 205 W 3rd St, Austin, TX 78701 in partnership with Si Baby Q the eats: Smoked Tri Tip Cajun Shrimp PoBoy the bucks: $$-$$$ the full nelson: a PoBoy that marries a Taste of Texas BBQ with a taste of New Orleans Over the summer, Bill's Oysters has commenced a PoBoy collab with chefs far and wide for a good cause. They donating 10% of their sales to three charities and if that doesn't get you to deal with downtown parking maybe this surf and turf PoBoy will. Jonathan Lagos of Si Baby Q smokes his Tri-Tip beef roasts low and slow before a hard sear and a slice. That gets paired with blackened deep fried shrimp, and a slaw dressed with an irresistible jalapeño aioli. The bread, sourced from a 125 year old bakery in New Orleans rounds out a pricey PoBoy that is also an act of goodwill.

How to eat through an Austin Summer

The Vitals: the spot: Con Vista Al Mar  1209 E 7th St, Austin, TX 78702 the eats: Cachorra Tostada the bucks: $-$$ the full nelson: a the answer to a long hot summer is cool refreshing Mexican seafood Con Vista Al Mar arrived to Austin after a fast start in Mexico City where four locations popped up in four years. The vibe is very much straight outta Mexico or at least a beach vacation in Mexico. The Cachorra tostada I had was teeming with seafood. A layer of crab serves as the bed for shrimp, scallops and octopus. Tomato, thinly sliced onion, salt, pepper and lemon top things off until the Cachorra sauce arrives. It is an umami bomb of flavor, hitting notes more like a Japanese sashimi plate thanks to the soy sauce and maggi sauce. I can't think of a better dish on a hot summer day in Austin.

Ultimate Ramen Cheat Code(price hack)

The Vitals: the spot: Ramen 512 1420 Cypress Creek Road Ste 300, Cedar Park, TX 78613 the eats: Tonkotsu Ramen, Karage the bucks: $16, $7.50 the full nelson: Top Classic Ramen joint in Austin I won't spend too much time talking about Ramen 512 because I have covered it before last year. I will tell you that since then, I have landed on my perfect order, a cheat code if you will. And the level unlocked will save you money. Go halfsies on a ramen and add extra toppings. And I mean premium toppings like the Pork Chashu and the egg. The order will easily be enough for two and you will spend far less than ordering two bowls. Yes, you are welcome.

Best food Austin July 2025 recap

I've been a busy eater and my reach was far and wide. I'll leave you with this breakdown:

• Le Calamar is your next date night if you want to spend some $$$, drink some wine and are in the mood to experience some serious skills in the kitchen
• Con Vista Al Mar is how you beat the heat with food this summer. Chilled seafood is the answer kids.
• Bill's Oysters is a spot to go to for the die hard po boy fan. Their burger on Happy Hour is a deal too.
• Ricky's Chicken and Waffles might be the place to get my kid off Raising Cane's. And they have their own Cane sauce riff.
• Ramen 512 might be the most legit ramen I've had in Austin. It takes me back to Japan where I was last month and have been to, twice in the last three years.

Eat well and see you next month!