The Vitals: the spot: La Taquicardia 6014 Techni Center Dr ste 2-101, Austin, TX 78721 (no website guys) follow on IG: @lataquicardia_atx the eats: Cochinita Pibil, Chicharron Tacos the bucks: $4-$5 a pop the full nelson: generous tacos on proper homemade corn tortillas  First off credit to where credit is due. Shane Orr of Austin Brewery Tours slipped in the hot tip on La Taquicardia. Not surprisingly they are located at a brewery. You'll find this taco truck over at Southern Heights Brewing Company, on the east side Austin. Breweries are no stranger to food trucks in the ATX but this one hits as hard as the food line up at Meanwhile Brewing. This is getting pretty deep in the Austin brewery scene, so for those not in the 512, I'll stick with a taco rundown for now. Regardless you have just gotten two breweries with great food to hit up next time you are in town.

Menu rundown

Craving breakfast tacos at 5pm? You're in luck as breakfast is served throughout service which mirrors the brewery's hours. And speaking of hours that's Wed-Thurs 3pm-8pm, Friday 3pm-10pm, Sat 12pm-8pm and Sun 3pm-8pm. That also means you'll have to eat your breakfast tacos for brunch. Everyone has their taco move but let me add this: save room for a gordita. I didn't, but after tasting the quality of the blue corn tortilla which is made fresh(along with flour) you need to understand the maiz is the star of the show. I also would keep an eye on the specials, these plates are priced for some serious bang for your buck.

Two for the road

I wanted to get a sample and not stuff myself, so I went with two tacos before I trucked off with a 4 pack of Tahitian Dream IPA to go. I went with the Cochinita Pibil, and the Chicharron. Cochinita Pibil, in the bottom half of the taco boat, is a specialty of the Yucatan Peninsula. Turns out two is meal, which is why they are priced at almost $5 a pop. But you're getting your money's worth. If you have ever seen Once Upon a Time In Mexico, you'll know Cochinita Pibil; it's the dish Johnny Depp's character literally kills for. Before Amber Heard gets stuck in your thoughts I'll offer you the definition: Pork marinated in citrus(orange and lime or Valencia oranges) and annatto paste, wrapped in banana leaf and slow roasted. It's the equivalent of a braise but when you have had it the old school way, cooked in the ground, it's like barbecue with humidity, not unlike barbacoa. The gold standard is a whole suckling pig cooked this way, that's what I have had down in Isla De Mujeres which is a ferry ride from Playa Del Carmen in Quintana Roo. But even silvers are damn delicious. I don't know how La Taquicardia does theirs(yet) but I can tell you they crisp up the pork in the flat top before putting it into the tortilla. It was a delicious move.

Waxing on Chicharron

Chicharron is pork skin that has been fried, aka pork cracklings. Chicharron en salsa is a version where the cracklings are mixed with salsa, sometimes getting soaked in water to get them softer. It might sound off but I enjoy it when the cracklings get soaked enough to when they get good and chewy. I asked chef about this and she said that was also her preference, though these were a bit too crisp. Not as much of a taster as a looker, I'd look to other fillings for my second taco. Unless I can request them extra chewy. It wasn't too far off the strike zone but tortillas this good deserve a 98 mph fastball that catches a good amount of plate. I hear great things about the salmon. And of course I'll be back to try the steak, the barbacoa and the gorditas. Take special note of the specials too because I think the best part about Taquicardia is that the tacos are just the gateway drug to a menu run by a woman has really great cooking skills. She says she's been going for only three weeks. Her tortillas taste like she has been in the game for 10 years.      

The Vitals: the spot: The West Table 1204 Broadway Ave ste 103 Lubbock TX 79401 the eats: Seared Duck Breast, Oysters on the half shell, Rack of Lamb, Mahi Mahi, Grilled Quail the bucks: $$$ it's a splurge, picture entrees from $30-$40 but you ain't eating meatloaf the full nelson: Not just a gem in Lubbock TX but a reason to rethink Lubbock TX

You ain't eatin meatloaf at The West Table in Lubbock TX, but if you were it would be pretty darn good. I don't often drop $300 on dinner unless there is an anniversary involved but sometimes you chalk it up to experience and the cost of going on vacation. On our way to New Mexico for a Spring Break ski trip, we stopped off in Lubbock TX. Driving can be cheaper than flying(unless gas is $4 a gallon) so the money saved on travel meant money to spend on food. Over the last few years, comfort food and family friendly places have elevated their cooking game, which has been a blessing and a bit of a curse. Maybe not every pizza joint should have retro video games and craft beer. Ok, maybe they should. But I'm sensing the lost opportunities of taking your kid to eat a proper meal that comes with expectations like conversation and general table manners. Not trying to be some old grouch but back in my day, it was a treat to eat somewhere that had rack of lamb. So I made a reservation at The West Table so my kid could experience that.

Startin' off raw

After living on the West Coast for 20 years, one gets spoiled on oysters. I remember disavowing East Coast oysters entirely. Time away from pristine oyster bars like Hog Island Oyster Co in San Francisco have soften my stance.  And I'm glad because get to add them to my dining experiences like my night at The West Table. These did the job. Can't say I would tell you this is a must order but it didn't hurt to start off raw as the entrees to follow next are heavy hitters.

Quail: it's a Texas thing.

Well, not exclusively but quail does hit the menus of restaurants like Dai Due and The West Table, really any place that values the ingredients of Texas. For me, quail is a love and hate dish. I love the flavor when its done right, like it is at The West Table, but like crawfish it's work to get a mouthful. These lil birds are so lil you're gonna be picking at some bone. Still, it's delicious experience if you are into game birds and grilling them really showcases the meaty flavor of this poultry.

Rack o' Lamb: big ticket entree

Rack of lamb is an expensive endeavor, whether at home or dining out. I tend to pass on it because I can eat my weight in it and that's a small fortune. The West Table makes a fair offer here. $40 for a generous serving and cooked beautifully. That rare middle showcases tenderloin marvelously and the bones and fat cap handle the char well. This version had a Middle Eastern take with chickpeas, couscous and a Tzatziki sauce landing on the plate. All fine because the lamb stood up loud and proud on the plate, as it should.

Bang for your Duck Buck

Even if you don't consider price, I'd make tracks to Lubbock for this duck. Well, that might be a stretch but the duck is a must order at the West Table for sure. And, AND, my kid dug it. TBH I thought the lamb would be a slam dunk for him but it turned out the duck was where it was at. Perfectly cooked like the lamb, this is a dish I could eat again and again. The Middle Eastern sides worked with the lamb, but I embraced the sides a bit more. Maybe I was more in the mood for a succotash spiked with Andouille sausage, or maybe I'm always in the mood for that smoky Cajun sausage. Either way I'm down for the duck at The West Table.

Mahi Mahi say what?

The waiter loved this dish, my wife loves fish and so our meal takes a distinct turn from hearty meats to seafood treats. I think of Hawaii when I think of Mahi Mahi but it's big in Florida, which means its big in the Gulf, which means Texas is fair game. I can see why people take to this dish: it's very rich. The fish wasn't swimming in butter but it was def close. And I didn't have a problem with that but a lighter palate might. The brussel sprouts were fried as well, further pushing the entree's indulgent tendencies. Again, I didn't have a problem with it but a lighter palate might.

The West Table made me down for Lubbock TX

I casually met the chef, Cameron West and he is a super chill guy who can cook, like really really cook. It's not cheap to go for it at The West Table in Lubbock but it's not supposed to be either. It's a treat, that treated my family right on a night we wanted to splurge. And I'd do it again too.  

The Vitals: the spot: Brera Osteria 3355 S. Las Vegas Blvd Las Vegas NV 89109 the eats: Grilled Octopus, Chilled Asparagus course, Pappardelle with wild boar, Cascarelle pasta with lamb, Garganelli pasta the bucks: $$$ but worth it. Plan on $40-$70 a person depending on entrees and wine  the full nelson: My fav restaurant on the strip. Really.

When you turn the big 5-0

You do it up for lunch. If you caught my last post, we blew the budget on a lux hot pot experience the night before. That was a fun experience but now get ready for a far superior meal. Brera Osteria is my fav restaurant on the Vegas Strip.

Buy a bottle of wine.

I mean, assuming you drink alcohol of course. My Podcast, Eat This Drink That did an episode about Italian wines, and as a result I have been getting into wines like this Barbera D'Alba. Not only are these wines relatively affordable but they absolutely elevate Italian food.

First Course: Grilled Octopus

This might some squeamish and yes, I saw "My Octopus Teacher" on Netflix. I don't go out of my way to eat these intelligent creatures but every now and then, I will. When Octopus is prepared right, it delivers a sea driven meaty satisfaction that no other seafood can. Underneath the grilled Octopus you will find a chickpea puree that's beefed up with 'Nduja, spreadable salami. Yeah, this was an extra hearty dish.

Second Course: Cremella, an Asparagus salad

As much as I loved the Octopus, this dish was flat out better. Yes, a damn salad was flat out better. Perfect al dente chilled asparagus tossed with frisee and breadcrumbs in a luscious olive oil +champagne vinaigrette, chilled just right blew me away. Don't even think you can make this at home unless you are tight with the best Farmer's markets in your state. The quality of produce and really all the ingredients at Brera take the food to another level. Too often vegetables are treated like an afterthought. Brera is a perfect example of how fine dining can turn you into a veggie lover. Now a fat dollop of burrata don't hurt either. Regardless, everything on this plate was of top quality and this dish was a reminder of what happens when you do pull the trigger on the $60 bottle of olive oil.

All the pastas.

I can be a bit of a dictator at the dining table. I pretty much told my family we are here for pasta. I wouldn't even look at the entrees because . . . great pasta just ain't something we do at home. I can grill just about anything but I have never been remotely inclined to make my own pasta at home. And frankly I'm happy to let the experts take the wheel.

Pappardelle with Wild Boar Ragu

She ain't a looker but damn if she doesn't pull her weight in flavor. Pappardelle might be the first pasta I ever fell in love with. Maybe it's because of the rule that says the wider the pasta, the heartier the sauce. Pappardelle is almost always paired with a hearty meat sauce and this wild boar ragu was certainly no exception. I ordered this for my kid as it relies on familiarity; meat simmered in tomatoes is certifiably kid friendly.

Vegana: Garganelli with cauliflower

This pasta is a looker but it's actually even tastier than it looks. It should trigger alarms when a diehard carnivore like myself is raving about a vegetarian dish. So consider this pasta touched by the hand of God. The pasta shape is called Garganelli, the sauce is definitely tomato driven but also creamier than the Wild Boar ragu. This is probably the best tasting Insta worthy dish I have ever had.

Casarecce with lamb sugo

Casarecce is a short twisted pasta originating from Sicily. Here it's paired with lamb sugo, sugo being another word for ragu. It translates into "juices" per the interwebs. So my wife, aka the birthday girl, is not a fan of the lamb but our excellent waitress suggested we try it because it possessed none of the gaminess or funk one finds with lamb(I love that funk too fwiw). The mint was a lovely touch. If you're wanting to try something a touch more daring than the Pappardelle, try this.

The star of the show

I could spend a week eating at Brera. I have no doubt that the menu is as deep as they come. But I will say that while this is a splurge, the pastas are a relative bargain as they are not only delicious but also substantial portions. Pizzas looked good too. Do yourself a solid and try this place out for a pasta and a glass of wine. It is so worth it. My fav place on the strip and worth every penny.

The Vitals: the spot: The X Pot Las Vegas at The Venetian's Grand Canal Shoppes 3327 S. Las Vegas Blvd Las Vegas NV 89109 the eats: Tasting Menu  the bucks: $$$$ NOT CHEAP EATS $158 per person the full nelson: over the top, brag worthy, you did it once, but probably never twice experience

It says a lot that I needed two layout montages to cover the spectacle that was The X-Pot Las Vegas. And spectacle it was. There are robots, let me repeat, robots scooting around the dining room floor. There is a buzzing energy in the packed dining room. In fact all of Las Vegas was damn busy. We stayed at the Venetian and save for some wearing masks, it was like Covid was a thing of the past.

Hot Pot 101

Originating in China, Hot Pot starts with a hot pot of broth served warm, actually hot, at the table. Diners then dip various foods into the broth, at varying lengths of time according to taste and type of food. Hot Pot can also be found throughout Asia, like Vietnam, Thailand, the Philippines and elsewhere. It's been around a long time, dating all the way back to 1046 BC. Look, you're not here for a Wikipedia page rundown, but it is important to understand that this cuisine has a long history and more than a few Chinese emperors enjoyed eating in this manner. Which might help you understand the sticker shock. Tasting menus start at $100+ for lunch per person. Dinner starts at $150 per person. Is it this expensive everywhere? No. But it is at The X Pot Las Vegas where the tab is fit for an Emperor indeed. The question now becomes "does the Emperor wear clothes?" We will get into that. For now let's just breeze through the experience in pictures.

Pick a broth.

You have options like spicy, mushroom or chicken. I went with creamy lobster. At these prices how can you not?

Appetizer one: braised foie gras with red wine sauce

I love foie gras. The goose liver patê is perhaps the epitome of indulgence and it's been years since I have it. Maybe it is the more ethical way foie gras is made, but it didn't live up to the memories. Looking good for the 'gram though.

Appetizer two: X Special Swan Cake

I wish I could tell you more about this dish other than it was edible. Which isn't to say it was simply passable but rather art that is miraculously edible. I'd also add it was art that looks more memorable that it tastes. Another win for Instagram but not for my palate.

It comes with salad

So this salad wasn't bad but it was neither that beautiful nor extremely tasty. I guess all that farm to table dining has gotten me to become a bit of a veggie snob.

You won't go hungry

This is the heart of the spread. Thin sliced Wagyu, plus dumplings, meatballs and vegetables.

Pro tip: don't sleep on the mushrooms.

When it comes to Hot Pot, mushrooms do a remarkable job of soaking up the flavors of the broth. Plus it's good to take beef breaks.

Shaved Wagyu

You should have some fun testing out how long to cook these razor thin slices of Wagyu. The more you cook, the more the fat renders, the less you cook, the more you get the pure taste of beef. It is a win win. I'd go back for this a la carte.

Dumplings and Meatballs

Yes, the meatballs are raw and you are tasked with cooking it. Beef at these prices mean you shouldn't fret like a fast food worker. The dumplings were OK, again better for my Instagram feed than my mouth feed. I liked the meatballs though.

A taste of the sea

The lobster and shrimp were fine, nothing remarkable. However that white fish was magic in the creamy lobster broth. I'd get that fish a la carte for sure.

The Wagyu Parade

Wagyu Cap, Wagyu Chuck Roll, Wagyu Nigiri(sushi), Short Rib Cube and more. I wasn't blown away by Wagyu richness but I was for the presentation. Beef as art.  

My beefiest bite? Tuna.

So we got some Wagyu and bluefin tuna sashimi. Wagyu is on the left, topped with sea urchin. The bluefin is on the right. The meatiest bite of the night was the bluefin tuna.

Best dish of the night: Bone Marrow Bibimbap

The Bibimbap is where X Pot shines. They take a Korean classic rice dish, a rice bowl where you mix ingredients upon serving and take it to the nines with edible bling. If you're smart and hungry you're probably wondering where the bone marrow is. Right.

Like I said, best dish of the night.

There was so much flavor going on here. So satisfying because at its core, this course is peasant food and when up against the context of a non stop flow of indulgent little bites, it satisfies like a taco truck after a long day of wine tasting.

It comes with dessert

I scarfed this down with reckless abandon. Maybe it was the sake. Maybe it was the Buffalo Trace pregame from the lounge at Prestige floor at the Venetian. Either way I saw the bottom of this glass serving bowl in record time. Despite the gluttony I could taste . . . ice crystals. A sign that this dessert had been made well in advance and sat in the fridge or freezer for far too long.

The sweetest treat of all

. . . was embracing the over the top experience that was The X Pot Las Vegas. My wife turned the big 5-0 and she wanted a bling dinner to go with her bling trip for a bling worthy birthday. I can't say that I would do this again but I am a better diner for having gone for the full ride at The X Pot Las Vegas. Sometimes you gotta treat yourself to see how the other half lives. And the smile on their faces was worth the $500 tab. You only live once.    

 

The Vitals: the spot: Furrbie's 210 SW 6th Ave Amarillo TX the eats: Burgers the bucks: $5-$11,  my burger was $7.25 the full nelson: play your cards right and savor a classic Texas roadside burger experience

If I was a writer for the New York Times I probably would start with some interesting history or facts about this little cafe/diner in the quiet city of Amarillo Texas. That would mean a little more research beyond a quick peek at google which revealed that Furrbie's doesn't have a website and some YouTuber made a video of Furrbie's "Gut Grenade", a triple cheeseburger with two kinds of cheese, ham, bacon and turkey. I didn't order that.

Going off brand

My son went off brand and got a hot dog. It was a Nathan's frankfurter, a familiar tubesteak if you have been to the East Coast. The tater tots appeared solid. My wife went seriously off brand with a club sandwich. That could not have been farther from the delis of either coast. Don't do that.

Why you stop off the interstate.

Furrbie's does a good job with their burgers. As unpretentious as their haphazardly decorated 1950s diner interior, they do what's essential to do them well. Beef sourced from a local butcher, freshly ground and cooked to order with care. Furrbie's isn't the place that namedrops a bakery on the menu but I wouldn't be surprised if that wasn't locally sourced too.  

My order: green chile cheeseburger

You might want to clarify if you're asking for a bowl of Texas red or New Mexico green, but the latter is what I got here. New Mexico's famous hatch green chile is one of my top 3 burger toppings. The sneaky kick of heat and the subtle texture of a tender chile that's been roasted plays so nicely on a cheeseburger. I got a double patty which totals to a half pound of beef. It was a meal. The produce was fresh as well. Topped with only mustard as my wet condiment, this was a true Texas burger experience: unpretentious but steeped in pride.

Classic Texas burgers come in many forms

Furrbie's may not scream classic Texas roadside burger experience based on decor. But the burger delivers. As long as you skip the gimmicks and go for what make burgers great in the first place: quality ingredients, cooked with care and when in Texas, a burger driven by mustard.

Pro Tip: get the strawberry limeade

Furrbie's might have some misses, like that club sandwich, but they have some absolute go to's that are worth a stop in Amarillo TX, even if you're short on time. Get that Green Chile cheeseburger and wash it down with a strawberry limeade. It's a perfect lunch.

The Vitals: the spot: Cree-Mee Drive In 31089 Cimarron New Mexico 87714 the eats: Green Chile or Red Chile, Strawberry Shake the bucks: $5 or less - CHEAP EATS the full nelson: maybe the best hole in the wall in all of New Mexico

Cimarron New Mexico is about as small town as it gets. Even still, I got recognized at the local market that doubles as the only gas station where you can get air in your tires. Next door to that market is Cree-Mee Drive In, one of the most memorable hole in the walls I have ever been too.

Lunch pit stop on the way to the slopes

My family made the trek from Austin to New Mexico to hit the slopes of Red River NM. I've been to Taos before and if you recall we did an episode of Cheap Eats in Albuquerque NM. New Mexican food is unique, and unlike Tex-Mex, it's far less polarizing. That might be because the cuisine doesn't tread too far from the state lines. Regardless, if you're in New Mexico you need to eat something that involves hatch chile.

In a hurry? Get a bowl of Green chile.

I suppose you could get red or a combo which New Mexicans fondly call "Christmas". The bowl of green chili above is the celebrated New Mexican stew where pork is simmered for hours with hatch chile. You can choose green or red, green being the spicier one. We were in a hurry and decided to forgo any exploration into green chile cheeseburgers and get the chile. I knew that would be quick because it has to be made in advance of service.

Legit Cheap Eats

At just $5 this bowl of Green Chili with a flour tortilla and a little shredded cheese is a perfect road trip meal. Skip the burger bloat and get a bowl of piping hot New Mexican tradition. That being said, as I probed their facebook posts, I can tell the smothered chicharron burritos and diner style breakfasts are legit Cheap Eats as well. Gems like this only happen so often, so hit this spot if you're heading to or from the ski slopes of New Mexico.

The Vitals: the spot: Tommy Dinic's 51 N. 12th St. Philadelphia PA 19107 (inside Reading Terminal Market) the eats: Roast Pork sandwich the bucks: $12.25 with sharp provolone and broccoli rabe the full nelson: a must stop for anyone serious about Philly's greatest sandwich: Roast Pork

Pardon the ancient iPhone 5 pics but I just got around to sharing my notes from hitting up Dinic's in Philadelphia for their renowned Roast Pork sandwich. If you saw Cheap Eats Philadelphia, you know that 1) Roast Pork sandwiches are THE sandwich of Philadelphia and 2) I love John's Roast Pork. Well, I wouldn't be doing my job if I didn't present you options and Dinic's is certainly an option you need to exercise if you are serious about Roast Pork sandwiches, like I am. I really am too.

Reading Terminal: an OG food hall

Before food halls became fashionable, places like Reading Terminal could only be described as "heaven" for foodies. Loaded with local eateries that span the unique culinary makeup of Philadelphia, you will need multiple days to take on the Amish apple dumplings, the dangling roasted Peking Ducks, and diner breakfasts starring scrapple. I didn't even mention the cannolis but we are here for Roast Pork and Dinic's roasts a lot of pork.

The lowdown

Dinic's isn't the biggest bang for your buck Roast Pork experience. That speaks more to Philly being such a great Cheap Eats town than anything else. I'm partial to John's Roast Pork because of the atmosphere of South Philly and the owner, John Bucci, who is the sweetest guy and is often at the shop. However Dinic's does do their Roast Pork justice by serving it with Broccoli Rabe. The sharp bitter green is a classic pairing to succulent herbaceous roast pork. You simply have to try it if you're serious about the Philadelphia Roast Pork experience. Coming in at almost $12 this sandwich could be considered tame size wise for Philly standards, but clearly Dinic's knows what they are doing because odds are you will be standing in a long line. And it's understandable because Reading Terminal is a place for tourists, like you and me. It's a hot spot and you're paying for that too. My next visit might have me trying their roast beef with long hots or a meatball. They can clearly build a fine sandwich and be advised that you should make a dessert stop at Termini Bros for a cannoli. This is the part where I'm supposed to make Godfather reference but just take the cannoli. And the Roast Pork. And possibly a meatball with long hots to go. God, I love Philadelphia.

The Vitals: the spot: Patrizi's 2307 Manor Road Austin TX 78722 the eats: Pomodoro, Patrizi's Red Sauce, Carbonara Alexandra, Meatballs  the bucks: $12-$13, Meatball add on is $5 the full nelson: Italian comfort food truck in Austin is the Austin way

Back in 2019 I found myself seated at picnic table in the middle of a steamy Austin Summer, eating at the best Italian food truck in Austin while the cameras rolled for an episode of Best Thing I Ever Ate. Sadly the episode as of 2022 never aired(but they have a habit of popping up eventually) so I feel like the time is right to shine a spotlight on Patrizi's in Austin TX.

Drawing a crowd on a hot summer day

Austin might not the be the first city that comes to mind when someone says "Italian food" but in my travels there's always the possibility of a hidden gem around the corner. Sometimes a long line on a hot summer day gives that gem away. Patrizi's is spitting distance from my abode. In fact I walk passed it almost everyday when I walk my dog, which is another reason I'm down for it: this is my neighborhood Italian joint. And not surprising that in Austin, that means it's a food truck/trailer.

The move: pick a pasta and get a meatball

So here's the nitty gritty: all the noods/pasta are the same and you just gotta pick the sauce. When I bring the family that means we get three pastas and mix up the sauce order. I love the carbonara, it's an eggy version but Patrizi's take on the Roman pasta classic hits the bacon beats hard with a cured and smoked pancetta. Still, I can't resist a good meatball. Whether in sandwich form or on a bed of noodles, splashing in red sauce, I'm gonna order one up.

A tale of two reds

I ordered up the Carbonara which is a red sauce that lands on the sweeter side. There's also Patrizi's red sauce which packs a little more bite plus has savory tones thanks to pork trimmings and Grana Padano(think Parmesan). Sounds awesome right? Well when you get the Pomodoro, it hits a little softer thanks to a kinder and gentler garlic confit plus the addition of butter. And that scoop of white in the pic above? It is a farmhouse cheese that works like Ricotta. It all adds up to a slightly sweeter and creamier red and when you bring in a monster meatball? It's pretty much the Best Thing I Ever Ate, even if it didn't make the airwaves.  

The Vitals: the spot: Le Beef Burger Pop Up  roaming around the streets of Austin so check their Instagram for latest appearance the eats: Le Beef Burger the bucks: $12 the full nelson: the trendiest burger experience delivers also delivers a damn solid cheeseburger experience

I was late to the game but I remember back in 2013 when Chef Ludo Lefebvre brought LA into a golden age of cutting edge pop up dining. He made pop up dining the hottest ticket in town. Though some of these dinners were a stone's throw away from my loft in downtown Los Angeles, getting a sitter and rolling the dice on a big ticket experience($$$) was always a big ask and sadly I never went. Had it been a burger pop up like the one I went to earlier this month on the streets of East Austin, I might have never left LA.

3 amigos: Burgers, Donuts and Natural Wine.

Hard to imagine a concept based exclusively around these three elements but this line up from Le Beef Burger Pop Up might suggest otherwise. Sadly I was still in the throws of Dry January so I skipped the wine and thereby skipped the donut temptation. All good because I was here for the burger experience first and foremost.

Man and La Plancha.

Chef Justin Huffman, the man behind the stoves at Justine's Brasserie, is also the man behind Le Beef Burger Pop Up. The Indianapolis native has spent a fair amount of time in LA and Austin, working in noteworthy restaurants like Uchiko, Uchi, Contigo(ATX) and Mayday LA, Kronnerburger(LA). He's happy to be back in Austin and I'm happy to be at a plancha on a street corner where these are sizzling to order:

What's between the buns:

What in between that butter toasted Martin's Potato roll? Four ounces of 44 Farms grass fed beef. This burger is cooked in butter a la Midwest butter burger style. You might have heard of this style from your co-worker from Wisconsin who goes on about the chain Culver's. Or maybe it's a well heeled foodie who found out that Butter Burger Icon establishment Solly's Grille just won a James Beard award. Regardless of how you heard about it, you need to experience it. You'll also notice house made pickles and a house made special sauce. As a devotee of pink sauce burgers and someone who likes to play around with making my own Thousand Island dressing, this pink sauce is something special. Sure, after your first taste you'll experience the familiar, but chef assured me throws a lot a few Umami curveballs in here.

Bang for your Burger Buck?

This burger isn't huge but it is bite for bite perfectly composed. While the $12 price tag is stiff, you won't walk unhappy, but you will think about getting a second. Hey, when you want an In-N-Out meets Diner meets Wisconsin Butter Burger from a chef with a deep resume, you're gonna have to bring your wallet. Welcome to 2022 my friends.

Final verdict: I'll be back and I'll get one of these.

It ain't cheap but it's so darn tasty that if you try a Le Beef Burger, you will want to come back. It's a deceptively simple burger that might have better priced competitors around, but does the competition serve up donuts and natural wine? It's a bougie foodie experience that I recommend you bookmark for sure. Well done burgers that come out a juicy medium, served directly off a plancha have a habit of taking my $12 bucks. Maybe I brought some LA with me to Austin.

The Vitals: the recipe: Traeger Pulled Pork Meal Kit (Traeger Meal Provisions) the smoker: Traeger Ironwood 885 the time: 7-9 hours, though I intentionally cooked for 12 hours the full nelson: as hearty and filling as it gets thx to an extra rich pork shoulder

The Super Bowl is around the corner and some are gathering their slow cooker chili recipes or maybe buying out their local Wingstop(not sure that is possible but sounds awesome). For me, The Super Bowl means a super grill session and thanks to my pals at Traeger, I tested out their Pulled Pork meal kit from the Traeger Meal Provisions line. Spoiler alert: all you have to do is smoke the pork shoulder. The sides are cooked, you just defrost and heat them up. Here is how it all went down:

Prep the pork shoulder: Day 1 - Dry Brine

And it is a multi day process. The sides and pork shoulder arrive frozen. The instructions say to give it a day to defrost but in my experience I like to give it at least two days. Once the shoulder is defrosted, you pat it dry, score the skin and rub it with a brine mixture provided in the meal kit and stick it in the fridge for a day. I should also mention that along with the pork and sides, the kit comes with that dry brine mix, BBQ rub, BBQ sauce, hot sauce, slider buns, pickled jalapeños and some snacks to munch on like beef jerky and cashew nuts. Oh and there is an instruction card too. Yeah, it's pretty well thought out.

Prep the pork shoulder: Day 2 - add the rub

On the second day, aka the cook day, you're going to rinse off the dry brine. Then pat the shoulder dry and apply the rub(Traeger's classic rub). From here you could go to the grill but I wanted to let my shoulder rest in the fridge for a few hours.

Get it on the grill.

I planned for an overnight cook. So around midnight I set my shoulder skin side down on a 400 degree preheated Traeger. I let it cook for an hour per the instructions. Now the goal is to crisp up the skin which was more than accomplished in an hour, at least on this cook. So keep an eye on it. After the sear you flip it and place in an Aluminum tray which also comes with the kit. Set the Traeger to 275 and let it cook till you hit an internal temp of 203 degrees. I used the Traeger probe and my Thermoworks Smoke probe thermometer. I don't play games.

Plan ahead=time is on your side

Smoking pork shoulder at 275 is on the hotter side. I've had experiences smoking shoulder where it takes 30 minutes shy of forever, so I was down to get this cook going at 275 especially because I had guests arriving at a specific time. Turned out it cooked fast. Even though "I went to bed", I was up here and there checking my Traeger app on the phone and my Thermoworks remote. After 3 hours I reduced the heat to 250 and then to 225 as it was cooking too fast. The last thing I wanted to do was deal with a fully smoked pork shoulder on four hours sleep.

12 hours later . . .

And I was totally cool with that. I was firmly ahead of the game and I intentionally slow rolled the cook to accommodate my party start time. Once done the shoulder should rest for at least 30 minutes . . . up to 90 minutes per the instruction card. It was stupid tender and took minimal effort to do this:

Sauced and shredded.

Word to the wise - keep this warm, the flavor really gets lost when it cools to room temp. There will be a ton of rendered fat and you can use it to keep the meat moist while the tray stays warm either in the Traeger or the oven. Just make sure you're not crowding the sides. Speaking of . . .

There will be sides

The kit came with cornbread, collards, mac n cheese and baked beans. All are fully cooked and just need to be defrosted and heated up. You could do this in the Traeger but since my shoulder was finishing a marathon cook, I just stuck 'em in the oven.

Breaking down the sides

I wasn't the biggest fan of the cornbread, as it was a touch dry. I dug the baked beans and collard greens, which get hit with some premium source bacon, also included in the kit. You just have to fry and chop it up before adding. Now I am not one of those people that lives for Mac 'n Cheese but I will tell you this side dish was a huge hit. It had a heavy hit of butter and garlic, like to shrimp scampi levels and that is kinda awesome. Overall the sides are heavy so a little scoop goes a long way. You can feed a lot of people here.

Commence slider making

The slider buns were huge. You might want to consider hollowing out some of it just so you're not full off one. Or you might want to skip the bun all together. The pork is very rich and really does stand on its own. I had a bottle of Carolina Vinegar sauce from Two Bros BBQ in San Antonio(as seen on Cheap Eats) and that spicy acidic sauce does a fine job of cutting through the richness of the pork. This pork was literally as rich as carnitas, my cutting board was soon covered in lard, so anything spicy and acidic will work. This kit has literally been feeding my crew for a week. So even if you're having a lot of people over, I'd consider this meal kit fit for serving a larger crowd than the 24 slider rolls advertise. And you'll have lard for rest of the winter. I already bought collard greens and black eyed peas to use some of it. Whatever you cook have a fun Super Bowl and GO BENGALS!!