Springhouse Meats

Ki Gray asked: Texas BBQ is legendary – slow smoked meats served with or without sauce, with our without sides. Although Llano, Lockhart and Taylor boast the most storied BBQ joints in the state, Austin holds its own with some incredible BBQ options. Whether holding to the bottom line of Texas BBQ, beef brisket, or expanding out to include sausage, pork ribs, or chicken, BBQ lovers can find down-home joints, high-tone restaurants, and even music venues serving up Austin’s finest.Stubb’s: Probably the most famous Austin BBQ originally came from Lubbock, in the plains of West Texas, where C.B. Stubblefield’s hickory-smoked meats and heavenly sauce fortified a burgeoning music scene, including Joe Ely and Jimmie Dale Gilmore. In Austin, Stubb’s sauce was bottled informally until the restaurant and music venue bearing his name in tribute, opened on Red River. With an outdoor amphitheater and an indoor nightclub, concert goers can chow …

James P Young asked: Being new to the city of San Juan, Puerto Rico, we quickly needed places to eat that would remind me of home. One of our favorite cuisines is Mexican, so we asked a friend if she new of any good Mexican restaurants in the area. She took us to her favorite, and it immediately became our favorite, too.El Charro, in the Puerta de Tierra neighborhood of San Juan, sits quietly at the end of a busy yet narrow street in a working-class part of town. Parking is only available on the street, but there always seems to be plenty of it. Inside, the restaurant is fairly small upstairs, with six tables and a small counter area. There is additional seating downstairs, though, where they also hold concerts and special parties. The decor is simple but fun. Bright colors are splashed on walls where odd artifacts of …

Raj Dash asked: This extremely hearty, rib-sticking dish is great for warming you up on cool nights. It combines food ingredients from several cultures, including Chinese, East Indian, North American and others. It started as a way to use up leftover meats and rice, but turned into its own unique variation of Chinese fried rice.Equipment Wok is preferred but a large non-stick frying pan will do. Second frying pan to make omellette. General notes The white steamed rice should be prepared the previous night, or at least cooled for a few hours. Fluff it up with a fork while it is hot, to prevent clumping when it has cooled. [If it's too clumpy when you cook the next day, break it up gently with a wooden spatula.] The original version of this recipe is very spicy and uses halapeno peppers. This is optional, but if used, add them …