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I vote for Lucille's in The District, next to Green Valley Ranch.
Oye vay, those ribs...meat falls off the bone and the mop sauce...all over the face good. And those sweet buttermilk soft biscuits, and the sweet tea.... Side dishes are just OK..nothing special there and the prices are a bit high for what they serve. We usually sit outside, a bit noisy indoors but always crowded with long wait times for seating. |
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Oh, a short timer, eh? Donrey sent me to Laredo for a two year hitch that ended up being almost three. Then instead of bringing me back to Las Vegas they sent me to Reno. I quit after a year and a half to come back home. The whole thing was a good learning experience though. I learned I do like Reno a lot, but I don't like Texas, even though the people in Laredo, over 90% are of Mexican descent, are really a fun bunch, and I made lots of friends. People in West Virginia ask me what it's like and I say it's just like Clarksburg only with Mexicans (and no hills, of course). I also learned to speak a little Tex-Mex, and that there is no Mexican food like Laredo, TX, Mexican food. And talk about barbecue...on my way to work I used to see the owner of Abe's BBQ out every morning cutting mesquite logs for his two story smoke house. At Thanksgiving the station would make a deal with Abe to give us all a smoked turkey. Best mesquite smoked brisket I've ever tasted. Probably the best in Texas. And I can still taste his home made beer beans and coleslaw. That and the other local favorites down there would be worth a trip if Laredo wasn't so hard to reach. It's also the most interesting city in the U.S. in other ways.
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OK, I know you guys are going to laugh me out of here, but, for the price and what you get, I like the bbq'd chicken and ribs at the Ellis Island casino brewery. running away now>>>>>>>>>>>>>>>>>>>>>>>LOL![]() |
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can't argue the taste of Texas BBQ....it's exactly opposite from their steaks, lol......they don't know how to do a rare steak in all of Texas.......
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I wouldn't doubt it. Ellis Island was originally called The Village Pub. Frank Ellis, who built the place, is from my home town in West Virginia where we've been bragging about our food for 100 years or more. His relatives own some of the best restaurants in town back there, too. Now the only thing about my home town food that I wouldn't brag about is BBQ, but us hillbillies know what tastes good and only steal recipes from the best. Growing up I thought we invented the steak and cheese hoggie. Then I found out that someone had brought the idea from Philly in the early 50's, and then perfected it. When Frank Ellis started selling his "Tom Jones" sandwich in the 60's, I asked him why he didn't just call it what it was. He said because nobody here would know what a steak and cheese hoggie was. We made them at home but couldn't find the right bread. Frank said he had to go the bakery and show them how to make the buns, which is what makes ours so much better. It's part of the secret to good hot dogs too by the way. We also had to explain to the butcher how to slice the meat as thin as possible, but Frank probably sliced his own. I noticed when we were in Boston in March that they have the right bread down pretty good too. It pays to grow up in a mostly Italian community.
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i went to memphis bbq, it was terrible! only good thing was the sweet apple tea
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I like Dave's Famous BBQ because it's fast and good. You say Buzz BBQ is on 95 and Ann? I like my food affordable so Lucielle's seems a little to classy for this cheap skate ![]() |
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Anyone try TC's Rib Crib? The RJ calls it the best in the Valley.
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We didn't care for Memphis BBQ either. We thought it was rather forgettable.
But we just love Smokehouse BBQ/Grill on Horizon Ridge/Horizon in Henderson. I really like their beef ribs, and their cornbread is the only other cornbread I've found to be edible besides Boston Market (it's too bad they don't have those around here). Their baked beans are also really good. Don't care for their coleslaw. They've got this neat portuguese bean soup that's good when it's available (more than half the time they don't have any when we order). |
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