Things that are making you happy*******food and drink edition******

[Bhowie]

I really enjoy cold rice.

 

[Harold falcon]

I really enjoy cold beer.

 

[b1os]

I love, love, love the juicy crunchiness of guanciale in a carbonara.

 

[Rambo]

 

[js4design]

I went down to the neighborhood bar for wine night tonight, and as the night winded down, the bartender told one of the other patrons that I am a big bourbon fan and asked if he could give me a pour. At this point I didn't know what he was talking about, but the other patron said yes and the bartender pulled out a bottle in a red felt bag. I found out that the bartender had recently helped the other patron acquire a bottle of Pappy Van Winkle 20 yr, and I was about to get a free pour. Amazing is the only word I can use to describe it. I'll be putting my name on the wait list tomorrow.

 

[indesertum]

omg. free pour? last time i tried i think i paid 40 for a shot

 

[edinatlanta]



omg. free pour? last time i tried i think i paid 40 for a shot

its $20 a shot here. Or at least was at this place that went out of business.

I could eat these li'l ***** all day erryday. (directly and personally imported from Paris#humblebrag).

 

[Bhowie]

get a manicure, you disgust me

 

[mljones99]

ever since I got a smoker last year anything and everything smoked puts a smile on my face.

as a native Texan living in NC I have a hard time getting the BBQ that I grew up on. Now I can have it all the time. NC "bbq" is just not good except for a couple joints in Lexington. in my opinion of course.

 

[edinatlanta]



as a native Texan living in NC I have a hard time getting the BBQ that I grew up on.

That's because Texas "BBQ" sucks and all the styles in the SE U.S. are infinitely better (never had Kentucky's venison-based version, however).

 

[js4design]



That's because Texas "BBQ" sucks and all the styles in the SE U.S. are infinitely better (never had Kentucky's venison-based version, however).

+1. Vinegar>tangy sugar syrup.

 

[munchausen]



That's because Texas "BBQ" sucks and all the styles in the SE U.S. are infinitely better (never had Kentucky's venison-based version, however).

Motherfucker I will kill you.

 

[edinatlanta]



Motherfucker I will kill you.

 

[foodguy]



That's because Texas "BBQ" sucks and all the styles in the SE U.S. are infinitely better (never had Kentucky's venison-based version, however).

you are dead to me.

 

[1969]



ever since I got a smoker last year anything and everything smoked puts a smile on my face.

as a native Texan living in NC I have a hard time getting the BBQ that I grew up on. Now I can have it all the time. NC "bbq" is just not good except for a couple joints in Lexington. in my opinion of course.

I did the flip...moved from Charlotte to Austin in 92. For my last meal it would be toss up between the lexington #1 tray of pork and slaw with hushpuppies washed down with atomically sweet tea or brisket on white bread with pickles, onions, sauce and a big red. They are both awesome and in time you'll appreciate them both. However, as a stand alone smoked meat ***** brisket is KING.