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Old 09-23-2011, 05:18 PM
 
Location: Collin County
92 posts, read 167,627 times
Reputation: 32
Salt Lick was awesome last Sunday- moist brisket, great ribs and sausage...now they sell beer!
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Salt lick actually is good-driftwood-saltlick-photo.jpg  
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Old 09-23-2011, 05:27 PM
 
Location: Austin, TX
14,326 posts, read 20,192,216 times
Reputation: 6364
Quote:
Originally Posted by BichonGirl View Post
Salt Lick was awesome last Sunday- moist brisket, great ribs and sausage...now they sell beer!
How many had you drank when you took that photo?
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Old 09-23-2011, 05:31 PM
 
Location: Collin County
92 posts, read 167,627 times
Reputation: 32
Funny
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Old 09-23-2011, 05:37 PM
 
Location: Albuquerque, NM
664 posts, read 666,812 times
Reputation: 734
I lived in Austin for a year and had been meaning to get to Salt Lick but never did. Oh well, we will have to when we come to visit. I did love the pork ribs at Green Mesquite.
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Old 09-23-2011, 07:56 PM
 
4,013 posts, read 6,124,163 times
Reputation: 1615
Quote:
Originally Posted by love roses View Post
I know. It's just a texture thing with me. I don't mind a bit of marbling, but just fat all around a piece of meat turns me off.
the higher the quality of meat the better the marbling - or rather the better the marbling the higher rated a piece of beef will be. Kobe beef can cost as much as $50-60/pound and in a restaurant you will typically pay $70 for 1/4 pound of tenderloin. The marbling is extremely fine with no big chunks of fat so that the mean basically can melt in your mouth just from the heat of your mouth. Prime which is the normal highest grade typically has good small flecks of fat but nothing like kobe. The lowest quality meats (select) are mostly lean or have chunks of fat rather than small flecks.

Here is a link to how the USDA grades meat http://meat.tamu.edu/beefgrading.html
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