Here are some additional pics from the meal Ellen and I shared at Hill Country on 7/22/08. It was great to finally break bread with the wonderful Ellen on that evening. It was a beautiful night and the walk to Hill Country from the 6 train and to Port Authority afterwards was delightful. I too felt like we had already met from talking with her previously and from our shared RF interests.
Here is the meats menu board from our visit...
and a shot of the same board from the visit I used for my RF review about one year ago. I wanted to show both of these to note the difference in prices since last year. The brisket jumped up as did the sausages and the Market Chicken!
I've just always loved the colors and different font styles on this sides board and the way each listing has artwork, colors and styles that help describe the dish. I'd love to make off with it and hang it up in my apartment!! I haven't tried the barbecue beef sandwich, deviled eggs or the slaw yet. I love all of their sides except both of the beans and the black eyed caviar.
A blessing and a curse. We arrived around 8:30 pm and were seated right away in the downstairs area near the stage where the band was setting up to play at 9:00 pm. I asked if we could sit back further as we wanted to be able to have a conversation! I went upstairs to get in line for food and the meat line was substantial. I noticed this sign and they were also out of the jalapeno sausage (my favorite)! I WAS glad to see that they do sell out later in the evening and that's it. No "finding something in the back". Good turnover and no holding is usually a sign of a commitment to quality over quantity. I called Ellen from my cell to tell her that they were out of the beef ribs (her fave!) and she had me pick up a mix of moist and lean briskets.
Sorry about the pic. I got some of these bread slices and some crackers to go with the meats.
A close-up of the regular sausage link, moist brisket (long slice on left) and the lean brisket. I tried the moist for the first time and while it had good flavor and crust, it was just too fatty for me. I like cooking with fat as it certainly is instrumental in terms and flavor and texture, I just don't enjoy it when there are big chunks or streaks as a part of the end result (although for some odd reason, I don't mind it as an end result in bacon). Go figure! The lean brisket was everything I have come to expect from this place. Moist, wicked bark, great smoke penetration and incredibly tender!
I've heard people say that this is dry and honestly I don't understand it. It's definitely not as moist as the "moist", but certainly not dry. I've ordered this solo and my butcher paper got plenty moist from the "lean" . I was going to cut it into smaller pieces and when I went to move it with my fork, it pulled apart. So tender! I know it's not a "regionally correct" thing, but I think it is worth it to make a special trip here just for the brisket.
A shot of the mac and cheese behind the glass at the sides counter. Don't worry, it's not burned!! Just a nice, wickedly dark crust like the ones I would have on my mom's mac and cheese. I'm not sure, but I think that is paprika sprinkled on top.
A shot of the first round of food: saltines, sausage link, Sweet Potato Bourbon Mash, the "Brisket Brothers", Skillet Cornbread with Ancho Honey butter, Beer Braised Cowboy Pinto Beans, and the Texas Toast brand bread. The sweet potatoes were great and really provided a welcome yang to the savory rich yin of the meat. Sweet, but not too sweet. The pinto beans definitely had the presence of beer, which was welcome and there was some meat in them, but I wasn't mad about them as I'm not a fan of my beans swimming in liquid. The cornbread was okay. I've had better. Glad I tried it but don't think I would get it again. The ancho honey butter was nice touch, but I wish it had had more of a spicy punch to it.
A close-up of the sausage link. Very good sausage. Nice snap, good texture and spices inside. Their barbecue sauce complements this very well. I'd get the link again unless they had the jalapeno link available as I'm a big fan of the spicy kick it provides.
Round 2-Ellen went upstairs of picked us up some more lean and moist brisket... I really didn't think I could handle any more, but Ellen scored a wicked end piece of lean brisket (on the far left) and it just about had me swooning. The combination of that bark, smoke and moist meat had my belly smilin'!
...and some Hot German Potatoes! Love these! I think it was my third time trying them and "comfort food" is the phrase that comes to mind. Warm, soft yet sturdy texture, nice vinegar tang and bits of bacon studded throughout. A real winner.
A symphony of destruction. I felt somewhat guilty, but like a burnt steak, I was DONE! No mas, I cried!
The wall of flyers downstairs listing the musical acts who have passed through Hill Country.
Ellen, thank you so much for including me at the tail end of your tour. The food was superb, but as wheregreggeats said, Roadfood is so much better when sharing it with fellow Roadfooders. I was honored to be able to spend time breaking bread with you. I hope to do so again. Happy Eating!!
