What's that you're eating?

Leftover smoked pork chop from Kreuz Market, one of the legendary Texas barbecue spots in Lockhart.
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This is what it looks like inside the restaurant. All the meats are smoked in those open fire brick pits, as they have for over 100 years. The sausage is their own recipe all beef smoked link with heavy black pepper. Those half chickens are delicious too.IMG_7581.jpegIMG_7572.jpegIMG_7587.jpeg
 
DaveHS said:
Leftover smoked pork chop from Kreuz Market, one of the legendary Texas barbecue spots in Lockhart.
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This is what it looks like inside the restaurant. All the meats are smoked in those open fire brick pits, as they have for over 100 years. The sausage is their own recipe all beef smoked link with heavy black pepper. Those half chickens are delicious too.View attachment 3085357View attachment 3085358View attachment 3085359
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Excellent choice! pork chop and a link are my go-tos. I was raised on Kruez before the family rift that resulted in two (2) excellent bbq joints. Try Smitty's next, it's the original spot with most of the original soot still intact. No sauce, no forks, bring your own knife (as if you needed reminding).
 
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Visited my GF in Sacramento this past weekend & we visited the local Chinese restaurant that has live fish tanks near her place.

Such restaurants are disappearing in the SFBA & my GF questioned whether I was visiting her to visit her or just to have some steamed fish.

I'm not stupid &, of course, I told her I was there just to visit her. LOL!!! ;)

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Anyway, I've posted pics of this steamed fish dish before but I think I've gotten the variety of the fish all wrong.

In the past, it was described to me as China Rockfish but I actually think it's a Monkfish.

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The waitress suggested that we have the head served w/a soup broth & the body steamed as usual. Never had it served that way before, so consented but regretted it.

The broth was really bland & there is hardly any flesh on the head (which was chopped up).:confused:

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So, next time, I'll just order the entire fish steamed & served as one in the future, as I've had it served to me in the past.🤗

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BTW, in Cantonese, they call it "sek gau gung" (石九公 ) for "rockfish" but it's clearly NOT a rockfish. 🤷‍♂️
 
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sgt1372 said:
Visited my GF in Sacramento this past weekend & we visited the local Chinese restaurant that has live fish tanks near her place.

Such restaurants are disappearing in the SFBA & my GF questioned whether I was visiting her to visit her or just to have some steamed fish.

I'm not stupid &, of course, I told her I was there just to visit her. LOL!!! ;)

-----------------------------

Anyway, I've posted pics of this steamed fish dish before but I think I've gotten the variety of the fish all wrong.

In the past, it was described to me as China Rockfish but I actually think it's a Monkfish.

CXB3TbX_d.jpeg


qbXrRBv.jpeg



The waitress suggested that we have the head served w/a soup broth & the body steamed as usual. Never had it served that way before, so consented but regretted it.

The broth was really bland & there is hardly any flesh on the head (which was chopped up).:confused:

aaSe1By.jpeg



So, next time, I'll just order the entire fish steamed & served as one in the future, as I've had it served to me in the past.🤗

RylaAkn.jpeg


BTW, in Cantonese, they call it "sek gau gung" (石九公 ) for "rockfish" but it's clearly NOT a rockfish. 🤷‍♂️
Click to expand...
Not monkfish, monkfish has no backfin. It's either rockfish or sculpin.
 
sgt1372 said:
Visited my GF in Sacramento this past weekend & we visited the local Chinese restaurant that has live fish tanks near her place.

Such restaurants are disappearing in the SFBA & my GF questioned whether I was visiting her to visit her or just to have some steamed fish.

I'm not stupid &, of course, I told her I was there just to visit her. LOL!!! ;)

-----------------------------

Anyway, I've posted pics of this steamed fish dish before but I think I've gotten the variety of the fish all wrong.

In the past, it was described to me as China Rockfish but I actually think it's a Monkfish.

CXB3TbX_d.jpeg


qbXrRBv.jpeg



The waitress suggested that we have the head served w/a soup broth & the body steamed as usual. Never had it served that way before, so consented but regretted it.

The broth was really bland & there is hardly any flesh on the head (which was chopped up).:confused:

aaSe1By.jpeg



So, next time, I'll just order the entire fish steamed & served as one in the future, as I've had it served to me in the past.🤗

RylaAkn.jpeg


BTW, in Cantonese, they call it "sek gau gung" (石九公 ) for "rockfish" but it's clearly NOT a rockfish. 🤷‍♂️
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It looks like a Ling Cod that are pretty common around our area of Northern California. Come in a variety of colors. The blue ones have blue meat until it is cooked. IMG_9997.jpegIMG_9998.jpeg
 
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Ellis Wyatt said:
Beautiful morning riding in the snow.
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Got a little cold at 9 degrees, so today is now chili flavored tomato soup day.
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Couple drinks to help warm up.
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Upon first glance, I thought those were pint glasses of whiskey…….. thought “damn! Gonna be a wild night!!”!🤣🤣

All looks great, as usual! (Even the mini-whiskeys) 😆
 
oldmanwilly said:
Excellent choice! pork chop and a link are my go-tos. I was raised on Kruez before the family rift that resulted in two (2) excellent bbq joints. Try Smitty's next, it's the original spot with most of the original soot still intact. No sauce, no forks, bring your own knife (as if you needed reminding).
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Sorry I missed your note about Smitty’s. I love that spot also. That building and Louie Mueller in Taylor TX might be the best all-around Texas barbecue hallowed halls. Something about those ancient open pits, and ordering and eating among the drifting smoke…
 
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