text:
Hill Country BBQ coming to DC
- m
- MrsWheatie Jul 1, 2009 01:52 PM
Seems the NYC joint is coming to DC next year to Penn Qtr. mmm Blue Bell Ice Cream!
I've had mixed impressions with Hill Country in NYC.........very expensive.....inconsistent food.....
If it's anything like the NYC one, I'll pass.
http://www.washingtoncitypaper.com/bl... (read the second comment.)
re: 4X4
So let me get this straight: An inconsistent New York purveyor of Texas-style barbecue is going to open a branch in DC? Forgive me for not getting too excited 'bout this.
It's tough enough for legendary barbecue joints to open branches that don't suck (see, e.g., Maurice's Piggy Park (SC), Fresh Air (GA), Dreamland (AL).
re: Bob W
No! No! Get excited! I'm Texan and was living in New York when Hill Country opened. It's not as good as the original Kruez's, sure, but soooo much better than anything DC currently has to offer. Like 300% better. Y'all will see when it opens - Austin Grill and Capital Q will just suddenly seem so NOT TEXAN. They don't get everything right, but they are pretty darn close on a lot.
This is exactly what DC has been needing. Now if we could only get good Vietnamese (inside the district), Korean BBQ (inside the district), Tex-Mex, mom and pop style Italian a la Frank or Max in New York, and if BYOB was allowed, I'd be happy. Oh yes, and a German beer garden. Whew.
re: 4X4
I think I like the 6th comment better.
I plan on checking this place out this weekend. It's not like there's any better BBQ in my neighborhood. :-) I'm not looking to compare it to the stuff I had on day long Saturday road trips around central Texas or anything, I just want some decent meat.
For the benefit of those not familiar with Hill Country, would some of you please elaborate:
- What kind of BBQ do they feature? Texas? Kansas City? Carolina?
- What do you you consider "expensive"? How much is a full rack of pork ribs, for instance?
- What kind of sides do they have?
Also, its a pretty broad statement to say that they are better than anything in D.C.. Better than what? Famous Dave? Rocklands? Urban BBQ? Why?
re: Sean D
Okay, recent Austinite moved here willing to give it a try.
Texas BBQ is beef brisket, with sausage (hot guts), ribs, chicken and turkey a follow up in more or less that order. Pork is not common and is almost always ridiculously thick pork chops. No rubs, no sauce during cooking, just lots of time and wood. If you can't smell wood smoke when you go in the door, it's not a good sign. Smoke ring on the meat is a sign of quality. White bread, sliced onions and sandwich dill pickles are a must, along with some kind of sauce (usually tomato-vinegar-spice based). You order by pound or part pound at a lot of places. Fairly typical sides -- coleslaw, ranch or borracho beans, potato salad, etc. Meat should be moist, good smoke ring, very tender and not require sauce to be good. Chewy brisket is a bad bbq place.
Can't address the NYC expensive bbq question and there's little point comparing prices from Texas to here.
re: zebcook
zeb — i'm nodding along with your near-perfect description and i do believe there's a little drool on my face. don't know if you saw salt lick on the best thing i ever ate barbecue episode but man it made me miss texas. but if this place has big red and blue bell ice cream, which it allegedly intends to, I'll be one of the first knocking down their door.
re: zebcook
Texas BBQ is also about clod (beef shoulder). The only rubs should be salt, pepper, maybe cayenne, and the wood is either oak or mesquite.
I have to wonder what kind of licensing you need to operate a wood smoker in Penn Quarter. I can easily see neighborhood condo dwellers complaining about the second-hand smoke hazard.
re: Sean D
I'm very late to this discussion based on the date of this post but wanted to chime in. Is Hill Country going to make a splash in DC? You're darn right it will. I have eaten at the NYC store recently and it is very authentic TX or better yet, Lockhart, TX style BBQ. As for the other spots mentioned like Rocklands, I hate to inform you but they all stink. I have eaten top BBQ all over the country and the fact that those places may be popular, doesn't mean they are good cause they aren't. Urban BBQ, a fairly new comer, is about the worst of that list. What's more, their location is terrible behind a crappy strip mall in Rockville.
Urban BBQ
10163 New Hampshire Ave, Silver Spring, MD 20903
re: jac0077
Always nice to hear from another BBQ fan that we don't have anything good to eat here. Hope one of your favorites opens here soon so wee can see what you like.
Those of us who have lived in the DC area for a long time perhaps have become accustomed to what they call BBQ here, just as you have wherever you come from. It's a regional thing.
I ate at Hill Country in NYC probably about 10 years ago and thought it was good for New York. So there! <g>.
re: MikeR
Some Chowhounders take comments personally which is too bad. Wherever I'm from is DC and have lived here all my life. That's right, I'm a native Washingtonian as our both my parents. I currently live inside the Beltway. The BBQ joints here are just not up to snuff there's no way about it. If they were, they'd be lines out the door and that just isn't the case at Rockland's or Urban or any other place in this general area. Sure BBQ is regional but that doesn't mean that it should be mediocre. What BBQ style is DC anyway? The places in NYC or anywhere else that are considering coming here get it done and have taken the time to learn what it takes to turn out great product. Hill Country is good BBQ for NYC but won't do well here? I doubt it. I was in NYC when BBQ first came with Blue Smoke from Union Square Hospitality Group and people sent the food back thinking it wasn't cooked not realizing it was smoked. Now NYC is full of great BBQ places and New Yorkers from Midtown to Brooklyn absolutely love it. One thing that may happen is these outsiders may force the local joints to step up their game and that's a good thing for all diners. Hill Country opened in NYC in 2007 so 10 years ago you may have eaten somewhere else thinking it was Hill. Blue Smoke was open then.
re: jac0077
If you haven't tried the chopped pork sandwich Fridays at Breadline or have recently been to Rocklands in Arlington for their chopped pork, I can tell you that you're absolutely wrong about having only mediocre bbq in the area. In addition, the ribs at Rays the Steaks East of the River are impressive: I never thought I would like baby back ribs, but these are serious.
My one visit to Urban BBQ, a few years back now, produced some impressive ribs, so I know they are capable of it.
I can tell you from having BBQ in the family, that different visits can produce different results.
re: daves_32
Opening pushed back and best scenerio is end of the year. Interestingly, the owner of Hill Country is a Bethesda native. That bodes well for me as that's my area. There isn't any BBQ joint in the heavily food laden town and the future could bring a location there. You never know.
re: Steve
I agree that different visits can result in a different product. Overall though, there still isn't anyone that is consistantly knocking this stuff out of the park. You mention Ray's and look what they've done. You wanna talk about a line? That's a great example of putting out quality. All his places are very good. It's amazing to me how few food establishments in the casual dining sector like BBQ joints, don't take the time to make it good and really good mostly every time. BBQ, for the most part, isn't rocket science. Today, you can even go to one of the top cooks on the BBQ circuit and take their class for $500-$1000. That may seem like a lot but you're learning from the masters who earn hundreds of thousands in competiton and know what they're doing. You take back 10% of what you learn and you're ready to have people stand in line for your food. I'll try Rocklands again maybe but don't think I'm itching to go to Urban any time soon.
I hear Chubby's in Emmitsburg (North of Frederick) and Black Hog in downtown Frederick are authentic joints and damn good. Thanks for keeping the thread going.
re: jac0077
Chubby's is...okay. Black Hog has stepped up it's game considerably since they opened 3years ago. It's probably the best of the local joints, especially their dry-rubbed ribs. Nothing around here holds a candle to the wood-fired pits of Luling, Lockhart, or even Ft. Lauderdale. The smoke blower contraption things they use around here just do not produce real barbecue. Mostly, you can do better in your own back yard. I know I can.
re: jac0077
I think that you'll find that those masters who teach $1,000 classes in BBQ aren't seeing any competition. They can teach you how to make a decent brisket or pork shoulder at home in your back yard, with a lot of time and patience, and willingness to eat when it's ready, not when you want it. They might even give you some tips that will let you do better in a competition. But BBQ in restaurant proportions is very different - just as any restaurant preparation is different from how you'd make it at home.
The little roadside shacks can turn out a good product because they operate on a small scale. A restaurant that needs to serve several hundred customers a day in order to stay in business has to work differently, and they also need to be sure that they'll have those several hundred customers a day in the long run. In Austin, people who eat out probably go for BBQ once every week or two, but in DC where people wear white shirts and watch their cholesterol, for most fans, it's a few times a year treat. I'm not sure that even if there was a universally acclaimed US's best BBQ restaurant, it could prosper in the DC area. And if it doesn't prosper, it isn't going to last long.
I don't go to Penn Quarter so I don't know how the restaurants there are doing, but there sure are a lot of 'em and if I was going to open a specialty restaurant that was really special, one where people from all over the Metro area would come to eat on a fairly regular basis, I wouldn't open it there. We'll see.
I heard here that Chubby's was good, and I stopped there for lunch once when I was driving up to Pennsylvania. Not surprising why they call it Chubby's - the smallest thing on the menu was a pulled pork sandwich that was huge (and cost $10, I think), more than I could eat. The meat was a bit damp and soggy. I would have been reasonably happy with half as much food for half the price, but, since I see no reason to make Chubby's a destination, that if I eat there it will be on the way to somewhere, I doubt I'll eat there again. I go to Rocklands for lunch about once a month or month and a half, on Monday, if I remember, when they have a special where you get a free sandwich when you buy a beer. Decent sandwich, they have some good beers, not too much food, not too much money, and I'm a happy camper. $25 for a rib dinner, plus tax, tip, parking or Metro, at the maybe-to-be Penn Quarter Hill Country is something that I probably will never try.
re: MikeR
Yep. The Hill Country price point will discourage some folks. I ate at their location in NYC and thought it was high but figured it was NYC prices. Not sure folks will pay that here. One of the reasons that Five Guys Burgers does well is that their prices are reasonable. Even though DC has affluent residents, they won't pay $15.00 per person for that kind of place. BGR Joint in Bethesda is very near me but I won't go because you'll pay about what I stated above for a burger, fries and drink. If you add-in the milkshake for a little indulgence, it pushes it slightly higher if I remember. Price point does matter. We'll see what happens. NYC places are coming there's no two ways about it.
re: jac0077
I don't know that Washingtonians would be lining up outside the door for good BBQ. They line up outside the door for cupcakes and burgers. I just don't thing that DC is much of a BBQ town, no matter who cooks it. A new place might be a novelty for a while, but I'd be surprised if one or two outsiders coming to town will start a trend.
Red, Hot and Blue started out like you described, when a bunch of Congressional staffers coming in with the new administration (was it Carter? I can't remember that far back) wanted good BBQ in town. They decided that they liked Corky's in Memphis best, and went there to learning about equipment and techniques from the cooks there, and had them help with the sauce. When they opened, it was as good as the best Memphis BBQ restaurants (I'm talking real restaurants here, not a guy by the roadside with a smoker) but the original RH&B team is long gone, probably most are dead now, and it's not the same any more. It was a pretty hot item when they first opened up, but the crowds dwindled long before the quality of the cooking did.
I know I've eaten at Hill Country, because I saw an article in the Washington Post about it and I was going to New York around that time. I've also eaten at Virgil's in NY and a place around 7th avenue and 14th street, and thought they were both pretty decent, but I didn't really try to compare them to anything other than my own preferences.
It'll be interesting to see how Hill Country does. Being that the plan (at least according to the Washington Post article) is for it to be in Penn Quarter, I probably won't eat there very soon, and if I ever do, it'll probably be lunch some time when I have to go to the Convention Center. So I really can't get very excited about its coming. But I hope it arrives, and I hope you enjoy it as much as you enjoy the original. I'll be looking for your report.
re: Lori D
That's the name I was trying to remember when I was scrounging up old memories. I guess 1981 or so would be in the right ballpark. I was hired to record a show that Atwater's blues band did back in the early 80s. The band was pretty good, but they didn't feed us any BBQ.
re: alkapal
Hey, it was ancient history, awright! I can't remember who was the last president of the US.
re: jac0077
jac0077 - This idea that just because you've eaten Texas barbecue, you're somehow especially qualified to say that DC has no good barbecue is just silly. I think Rocklands and Urban have very good barbecue -- and I've eaten at Kreuz's and Black's in Lockhart and City Market in Luling (not to mention Oklahoma Joe's, Gates, and Arthur Bryant's in Kansas City; Lexington No. 1 in Lexington NC, Wilber's in Goldsboro, NC; Moonlite and George's in Owensboro; Rendezvous, Interstate, and Payne's in Memphis; Sims in Little Rock; McLard's in Hot Springs, Ark.; Angelo's and Railhead in Fort Worth; and a bunch more less famous barbecue places.
If I've eaten a lot more barbecue than you (and I almost certainly have), does that make my judgment of Rocklands and Urban right and yours wrong? No, but it does mean you're not entitled to say our local barbecue is bad just because you've eaten in a few Texas barbecue places.
This is food. People's opinions differ, even people with a lot of eating experience.
re: Mississippi Snopes
DC is becoming a great food town serving all kinds of stuff at all kinds of prices and that's a good thing. Being a native, I know that wasn't always the case. Rocklands and Urban and all the rest in this category will step up their game as I said before. Competition has a way of doing that. It's possible if not probable in the food business that if you don't get better you risk great danger of going out of business.
You can have your opinion and I can have mine and I am entitled to it by the way. You've eaten at some great bbq places but so have I. I have been to many of the places you mentioned and more. Yes, Hill Country is TX or Lockhart, TX style but my BBQ experience is much broader than that for what it's worth. I hope many more of these places come to town. The DC area would certainly accept these joints and I suspect they'd do well. I like your handle by the way. I've had bbq all over MS too.
I was cautiously optimistic about this...not being familiar with Hill Country in NYC, I was wondering what to expect and how good this might be. I'm a Kreuz girl at heart - tried much in/around Lockhart and their brisket is by far the best!
Any other thoughts on how good this place is? It's got to be better than Whole Foods (Fairfax) which we find currently is our best option.
Anyone else notice a pattern to every single BBQ post on DC food boards?
1) New BBQ joint opens
2) Enthusiasts check it out
3) It's compared to the archetypal BBQ found in Memphis, N.C., Texas, St. Louis, and on back roads in the rural South, preferably in a shack.
4) Newcomer is declared to be crap
The dishes that make other regions famous are naturally gonna be a lot better in those regions. Like trying to find NY Pizza in Roanoke, or decent deli in say, Moab, Utah.
re: MsDiPesto
This particular BBQ joint is modeled after the famous Texas ones. Having gone to the NYC location as well as Kreuz, Smitty's, Black's, Chisholm Trail, City Market in Luling, Gonzales Market, Southside BBQ in Elgin, Mueller's in Taylor, et cetera ....- it's decent, but not like it is back in Texas. And price wise....you'd swear BBQ was the food of kings and not commoners.
I'm just hoping it's better than Capital Q.
re: WestIndianArchie
It has to be better than Capital Q. It's baffling how that place stays in business.
Capital Q
707 H St NW, Washington, DC 20001
re: Mississippi Snopes
Why does everybody knock poor old Capital Q? I spent last year going down to Texas for work on an extended basis, two-week trips every month and a half or so, and I ended up eating a lot of barbecue. OK, so I never got to the legendary places in Lockhardt, but I ate at a lot of local joints, plus frequent lunch trips to Rudy's, which is were most San Antonians seem to go, if I can believe the guys I was working with down there. Capital Q serves up stuff that's just as good as what I had down there, and the ambiance was pretty authentic. I usually get the brisket, but I've also had the chicken, both of which were pretty good.
The main difference is that the Capital Q had betters ides than the mushy veggies served up in Texas, in fact their corn salad with choped green chiles, tomatoes and cilantro is one of my favorite BBQ sides, and its found nowhere else I've ever been. The other non-authentic feature is that they serve the sandwiches in decent kaiser rolls instead of using that god-awful soft-white bread served up in the Lone Star State. Oh, yes, they also omit the pickles and onions, but that's a minor quibble, and anyway, we have our staff meetings after lunch, and I'm not going in to talk with the boss with onions on my breath.
And you can't complain about the prices, either, a sandwich and two sides, plus a can of Dr. Pepper is only about $12, not bad for downtown DC.
Capital Q
707 H St NW, Washington, DC 20001
re: bachman1953
What can I say? Capital Q is just plain bad food in almost every way. It's been a looong time since I've been, but I think the pork is chopped way in advance and smothered in a sauce which makes me doubt the meat was ever smoked at all. In an area with so much other good food, it's the last place I'd go eat. The very last.
re: bachman1953
Well, I agree with you that Texas (where my wife is from) BBQ is all about the brisket (with beef ribs second, and sausage somewhere behind. pork ribs? chopped pork? not so much).
I'll also add (with my wife's backing) that Capital Q wouldn't last a single night in Texas. There's absolutely no smoke or flavor in their brisket.
Urban's brisket is good, not great. We're interested in finding out about Hill Country, but as I said above, brisket BBQ in Texas is a cheap night out. It probably won't be here.
Capital Q
707 H St NW, Washington, DC 20001
re: DanielK
I was in the Houston area during the weekend and enjoyed excellent barbeque at a Rudys restaurant. Have to say (based on my extensive experiences) that Hill Country is about 75% as good -- but the NYC prices are way out of bounds. Hope the DC prices are more reasonable.
re: DanielK
If clod (beef shoulder) were more readily available, I'd be smoking that nonstop.
re: bachman1953
us Texans love that "god-awful" soft white bread...it's simple, just a vehicle for the meat, sauce, pickles and onions, doesn't compete for your palate's attention, just an pleasant and understated textural addition.
now y'all have me craving brisket.
re: littlew1ng
I always thought it was there to collect the grease & sop juices in an easily edible form! In Tennessee its colonial white bread right out of the bag!
re: MsDiPesto
I usually compare it to barbecue I can cook at home on my Big Green Egg. I haven't found any local places really worth going to.
re: MsDiPesto
What I find almost a certainty is those that drink the "Holy Gail" Koolaid of it is better there, and go to those places almost always return thinking, ;'what was all the fuss about"?
This wasn't worth the trip!!!! Yep sometimes it IS great there, but somehow you hit it on a bad day. It happens. I agree with big green egg man, 4x4, most local offerings, if you can cook, with our without an egg, are 2nd best. But folks cooped up in high rises in the city, that want to walk, or bike around have no choice. How many years have we been told Capital Q was the right stuff? More KoolAid please......
Update: Looks like they're digging out the basement and applying for a liquor license.
This is a not promising. The key to barbecue anywhere, and espcially Texas-style brisket, is very slow cooking over real wood. (Beef is much less forgiving than pork) DC will not let a restaurant cook over real wood. That said, the sausage in Texas is terrific, as is blue bell ice cream.
re: dcbbq
I have high hopes for the new BBQ place opening on H Street called Chuck's Wagon BBQ. They're a catering operation, but they're supposed to offer carryout on the weekend. And they smoke over hickory, apple, and pecan. By the look of the smoke ring, this is the real deal.
re: monkeyrotica
Looks like he uses a La Caja China Roaster for whole hog BBQ. I've always wanted to try pork that way. I hear it's extremely moist and tasty. The photos on their website look appetizing.
re: jac0077
It is an extremely tasty way to do hog. Two days of soaking in mojo criollo followed by 18 hours in the box. Crispy, golden, delicious Pig of the Gods. If Chuck gets it right, I'll be over there a lot.
I stopped by at 6:45pm tonight, but there was an hour wait.
They take reservations!!!! Call first, as I think it's the only way to get in without an awful wait.
re: Steve
Had lunch there today (Sunday) -- opened at 3PM, waited maybe 15 minutes.....
I was impressed -- they seemed to have their act together......the food prep was excellent......
Had lean brisket, geman potatos, mac n cheese........all delcious and cooked correctly....
Hope they can keep up this level of quality food and service......
A bit pricey -- but a good representation of Lockhart/Hill Country/Austin style barbeque
re: RobertM
It's in the 400 block of 7th - just north of D.
re: maypo
They also have honkytonk karaoke every other Tuesday night.
re: monkeyrotica
Sorry to mislead, Monkey. Turns out the Karaoke is every other WEDNESDAY, not Tuesday. I misread their live music schedule because they're dark on Sundays and Mondays, so they leave them off the calendar.
re: maypo
ate dinner here friday. place reminded me of a clean tx bbq (like rudy's) - clean is not necessarily bad nor good! surprising to finally get edible bbq in dc, so its definitely welcome. for someone who's lived in the south and gets frequent bbq cravings (and usually failed to satisfy these cravings), i was happy to see it open.
we had:
moist brisket: bit too fatty for my taste, also mean wasn't smokey throughout.
beef ribs: not fall off the bone which made it slightly difficult to eat / smaller than expected
prime rib: i don't know if i'd go to a bbq to get prime rib.
pork ribs: tasty, meaty and juicy. still not a great amount of smoke, but decent.
and several fixins that were decent, but no must-haves.
hopefully their smokers will gain 'seasoning' the longer they're around. In any case, its worth checking out (45 minute wait on a friday), so seems like may have discovered it already. There were empty tables, so they're probably just gauging waitstaff / traffic which may ultimately help out the wait times (but bring in more people!)
i'd go back!
re: iatethesandbox
Downloaded the menu for the DC location:
Geez us H Christ everything seem's priced to [Gouge] hurt, if you want to savor the flavor. Are the prices this high in Texas? I dont see how them ol boy's can come up with this kind of money on a routine bases, and buy gas too. $12 per pound for pork ribs: that works out to $4 - $5, per rib? $22 per pound for brisket? Holy Alamo, Sam Houston could not afford to eat here, unless he had one of them garsh darn oil wells. Kudoo's to those that can join the fray. If I hit the lottery, I may find out how good it is. These are Amusment park, or Nationals park prices, in town.
re: RobertM
RobertM -- those expensive prices are NY and DC prices, where the restaurant is located. Good BBQ in Texas isn't that expensive. I've only eaten at the NY branch and it was very good. The brisket was a bit fatty I'll admit -- but it still tasted great. I've had fatty ribs in TX.
re: RobertM
Yeah, well the "Mexican street food" I had from one of the food trucks today probably doesn't cost $9 on the streets of Mexico either. And they're not paying a commercial lease. I think I'd probably get the pitmaster's combo, add one rib, and split it. That would be about $15/person for some brisket, pork rib, chicken, and two sides. Or I'd split a lb of brisket and order two sides.
Goode BBQ was the closest BBQ to my apartment in Houston. The brisket there was $15/pound, and the chicken was apparently about a third of the cost, but the pork ribs are priced about the same?
re: agarnett100
What place in Glenn Dale agarnett?
re: agarnett100
Humm, 193 is a pretty long road. What is the nearest crossing street?
re: RobertM
193 and Prospect Hill Rd he is usually there after 4:30pm Thur - Sun
re: iatethesandbox
All you need to do is go to Wagshal's. Excellent smoked brisket. Serious stuff.
I tried this place this last weekend, and was impressed with the brisket, but not much else. I got the moist brisket and a couple pork ribs as well as some mac n cheese. The brisket was fatty - which I expected, but it was tender and fairly flavorful (could have been smokier), but I really enjoyed it. The pork ribs however, were just ok. They had quite a bit of pull to them, and were not that flavorful (not much smoky, porky goodness). The sauce (only one), was solid, but I very much prefer a hot BBQ sauce (not a hot sauce, which they did have). The mac n cheese was also solid, but not stand out.
I will most likely return for the brisket, and will try a few other items, but am not holding out too much hope.
PS - I also agree on the price, but everything here is expensive (recent LA transplant).
PSS - Could anyone compare this to Capitol Q (or is it worth trying)?
re: mdpilam
Capitol Q is the KFC of BBQ.
So after reading this thread last week, I had a serious craving for good BBQ. It was Friday afternoon and I thought of hitting up Hill Country to check it out, but thought that it may have been crazy busy due to the beautiful weather and new opening. So DH and I jumped in the car mid-afternoon and decided to take a spur-of-the-moment trip to Richmond We decided to try out "Q Barbeque" -- Tuffy Stone's restaurant.
I don't want to hijack this thread, but I will say that the food was DELICIOUS and definitely the best BBQ I've had in a very long time. If you're up for a roadtrip, I'd recommend!
re: hppyheather
Man, next time Im down there, or the Tidewater area i will check this place out.
The prices look as good as I hope the food is flavorfull.
There are some REALLY good ribs at the Stewart's BBQ & Catering Truck at South Dakota Ave NE & Bladensburg Rd NE. You smell the smoke long before you arrive at the place. I prefer the backyard barbecue anyway. DC has a lot of GREAT ones. It's all in who you know.
Okay, I went here last weekend. And man do I hate this place. The food is actually okay. But the country music is LOUD, the bartender was a smug jerk, and the place was jammed with tourists (which is probably why the bartender was acting like a smug jerk). And they were out of Shiner Bock!
We had the cornbread and moist brisket this time, and it was...not bad. I have one major beef: the BBQ sauce is wrong. Seriously wrong. It's not bad, it's just wrong. It's tangy and tomato-based. Totally wrong with brisket, since in Texas BBQ sauce is basically spiced beef broth and vinegar. When used on brisket, their sauce tastes like ketchup. Also, in Texas, brisket has smoke flavor. And seasoning. And...flavor generally. But the texture was good.
I guess I could buy their brisket, season it myself, and make my own sauce, but at that point I might as well make my own brisket since they're not allowed to smoke theirs properly anyway.
Also, did I mention how much I hated the ambience? If Disneyland opened up a Texas-themed restaurant at the Epcot Center World Showcase.
Having said that, I'll probably come back to order the sausage and try the chicken, but I'm not eating it there.
re: Raids
We stopped in for a couple beers on Sunday (it was convenient) and the Shiner was still available. We (and other people at the bar, apparently) were disappointed with the lack of beer selection. I know it's Texas-themed, hence the Shiner, but it's also BBQ and it seems to me there should be more than 2 beers on tap.
I hadn't given the bartender a 2nd thought, but now that you mention it, he was a little smug, wasn't he?
I agree with your ambiance comment except that I think Disney might have more class. ;-)
re: VaPaula
See...there *were* exactly two beers on tap when I was there, both Shiner, but *not* Shiner Bock. I drank my Shiner Blonde, but it was not what I was there for. Strictly speaking, they had Shiner Bock in a bottle, but come on.
Anyway, the other bartender was nice.
So, you know what would be awesome? If they stuck with Texas beers, but also offered St,. Arnold Amber and maybe the Summer Pils. That stuff is amazing.
I'm really glad I'm going to Houston in a couple of weeks. I'm heading straight to Goode and getting some brisket and jalepeno cheddar bread. And St. Arnold Fancy Lawnmower.
re: flavrmeistr
I reviewed the brisket in my initial post that was the start of the side-discussion on the beer.
And no, now that you mention it, I've never seen anything but bottled beer in a BBQ joint either, but if you're going to put a bar in the BBQ joint (which I've never seen either) and have Shiner on tap, and serve pitchers, don't run out of the Bock.
Also, the pitchers were $20. No idea what they were charging for bottles of Shiner, but I'm guessing it must have been around $6. Texans would laugh their asses off at that.
re: DanielK
Well, here is the menu from a decent barbecue in downtown Austin, TX for a price comparison. http://www.ironworksbbq.com.
re: flavrmeistr
So the prices in downtown DC are about 40-50% higher than those in Austin - which honestly tracks pretty closely to real estate price differences as well. Land is much cheaper out there...
re: DanielK
Daniel K - $20 is a lot for a pitcher in DC for a beer like Shiner, period, which should be priced like Yeungling. Also I believe the pitchers were on special. I get that it would be more expensive because of the shipping, etc., but that's still too much.
re: Raids
I was actually referring to the food prices, not beer.
It's unbelievably expensive to transport kegged beer. Local California beers on tap can be twice as much here, or more. $20 isn't worth it for a pitcher of Shiner, I agree, but I'll bet the profit margin is minuscule at that price.
Everyone in Texas drinks it in the bottle, anyway.
re: DanielK
Ah, this confused me because I thought it was in response to my post, and I didn't complain about food pricing - quite the opposite upthread actually - I'm with you on it being totally reasonable considering the cost of commercial leases/labor in DC.
Don't know about everyone in Texas drinking it in a bottle, generally - I had Shiner on tap plenty of places. But not in BBQ joints. Also, I've had BBQ everywhere from Houston to San Antonio to Austin and plenty of places in between, including towns with populations of 700 or so (taking off and driving around the countryside was a favored weekend activity when we lived there), and what they serve in Houston at places like Goode is not any different, IMO. In fact, it's a little bit better than a lot of what I had elsewhere. Kreuz is Kreuz, but it's not like they marinate everything is faux urban hipster-juice before they serve it out in the cities. They don't really believe in regulating anything in Houston, which is bad for the looks of the city and the air quality, but great for BBQ. Goode has a huge wood pile sitting right outside, as you can see here:
Not likely to see that around here.
re: Raids
I think we're saying the same thing - I didn't clarify that people drink bottles of beer at BBQ joints, so I agree with you.
It's been a long time since I've been to Houston, but I know that in Dallas, the immediate downtown area is completely bereft of decent BBQ. Houston I remember being a little more spread out - I don't recall a single big-city downtown area, but a lot of smaller clusters.
re: DanielK
Houston has a huge downtown. I spent a lot of time in South Houston (Deer Park, Pasadena, Telephone Road, etc.). Every ice house, convenience store, Mexican grocery and gas station sells a brisket sandwich that would put any place in this area to shame. That's about all I can say for Houston.
re: DanielK
Houston does have a downtown, but it's a 9-5 downtown for the most part, although they have a flying saucer, which is great (still, I prefer the Ginger Man in Rice Village).
Most people in the "inner loop" live and hang out elsewhere, and all those places do have a less urban, more suburban kind of feel, sort of like Chicago's neighborhoods, only way, way more so. I mean, there are plenty of big box stores in the inner loop in Houston, if that gives you an idea. The tex mex and the BBQ are superb, as is the South American cuisine - check out Americas and Hugos. Americas is catering the wedding I'm going to in a couple of weeks - I'm stoked.
re: flavrmeistr
The food is excellent........but pricy........a good representation of central Texas barbeque.......compares well to Rudys.......
I almost hoodwinked my Catholic friends into joining me at Hill Country tonight... but alas they remembered they couldn't eat meat, even succulent BBQ :( Another day.
Was in the neighborhood yesterday so I tried it for lunch. I was impressed by the quality of the food (lunch special: beef sandwich, hot potato salad, sweet tea) and the friendliness of the staff, but what is up with the ordering system? I walked in around 1:30 when the restaurant was maybe 30% full. Why I had to wait 5 minutes just to receive an "ordering card" so I could walk into the (near-empty!!) ordering line to get my food was beyond me. Although there were so many staff members walking around, they only had a couple at the front desk where they both give out the cards (like at Vapiano, except they have to take like an entire minute to explain the system to you as if it were so hard to understand???) and also ring up people (take-out orders?). The staff members were ringing up people on their way out, and ignoring the mounting line of people waiting to get into the freaking restaurant. The whole thing was so inefficient I almost lost it. There were so many happy, unstressed staff people wandering around, the restaurant was maybe one-third full, and yet I had to wait in line while no one even cared to notice my presence? Thank god I offered to sit at the bar, so the bartender rang up my check and I didn't have to stand in the check-out line that seemed stymied by computer problems. Train wreck.
1800 M St NW, Washington, DC
re: hamster
Grrr. I share your frustrations - I ate at the bar and didn't know or was told that you could pay there too.
Still think the food was decent not great. Good brisket, but subpar ribs. Though I guess Texans do beef better, I did have some really good (pork) ribs in TX.
re: mdpilam
Thanks! This is just the kind of thing I have way too little patience for. It probably didn't help that I was starving!
My report card:
Moist brisket: outstanding, luxurious, very fatty, very salty. A little goes a long way. What looks like not enough on the scale looks like too much when you get it back to the table. Order with caution. I am tempted to try the lean next time to see if it is less salty.
Prime Rib: Nice, but it's not what you're here for. Not as good as Pioneer Pit Beef in Baltimore. And more expensive
Pork Spare rib: this was a monster, like from some sort of prehistoric creature. Not at all my bag: too flabby on the outside, too dense and bland on the inside.
Campfire beans with burnt ends: outstanding. As good as it gets.
Blue Bell ice cream: I've heard so much on the internet about this. i tried the caramel turtle fudge. About like a million other packaged ice creams, so not worth the money or calories.
re: Steve
I went there on Friday had the moist brisket, pork ribs, beef ribs, mac and cheese, green bean casserole, corn bread and sweet tea. The moist brisket was clearly the best, I didn't use/need any BBQ sauce. The ribs were passable but nothing great compared to the brisket. The mac and cheese was fine, but very heavy/rich. The green bean casserole was delicious, but then again, I'm a sucker for green bean casserole. The corn bread was dry and probably the worst thing I had there.
I made it out of there for $50+$10 tip = $60. Not exactly a cheap dinner, but definately full. I could definately get a pound of the moist brisket and make sandwiches out of it at home.
OK, after reading this entire thread, I finally went on Saturday.
No wait, sailed right in. Easy enough ordering process, I had a combo which included lean brisket, 1/4 chicken, one spare rib, corn bread, mac 'n cheese.
The food was incredible - I wanted to sub moist brisket for the lean in the combo, something the carver told me he's getting a lot of requests for, but currently, they can't do. All the meat was flavorful and smokey, the mac 'n cheese (uses penne) was just about the best I've had in DC (although I haven't had Levi's and some other heavy contenders). The corn bread was mediocre.
The biggest hit was the jalapeno sausage link that my buddy ordered and we split. Holy cow, amazing.
It ain't cheap, as other commenters have stated - my lunch, with tax and tip, ended up being $25. Not an everyday BBQ outing, but for DC, the place is at the top of the list.
If you're a pulled pork and baby back ribs kind of BBQ fan, this ain't for you, but if you're open to Texas style, it's worth the trip.
re: fisherdm
If you ever get up to Wagshal's, order the smoked brisket sandwich. It will set you back $9 or so, but it is every bit as good as Hill Country.
re: fisherdm
Holy cow $25 bones for a BBQ lunch did that include any drinks?
re: agarnett100
Yeah, I find it expensive too, but I chalk it up to DC (everything here is expensive). In LA and the Bay (both of which are expensive places to live as well), I can get a 3 way combo plus sides for about $17. This is enough for 2 meals - and I'm a big eater. At Hill Country, I spend about $20/meal and don't end up full.
I will say they have delicious brisket (I tried the lean, which was better than I thought it was going to be, but the moist is where it's at), but I am underwhelmed by everything else I've had there (pork ribs, jalapeno link, mac n cheese, beans, and collard greens). Plus, I still think their "system" is dumb.
ate at the one in ny 2-3 weeks ago, great fatty brisket, good sides, good chicken, ribs were not edible. had a similar experience here in dc. Yhe ribs I had in texas hill country were great, so I'm not willing to let them off the hook for the terrible pork ribs.
here's the thing about the price...you can complain all you want but how many places in dc are serving food of this quality for $25-$30/pp?
re: vinouspleasure
I will stick with the Amish Market off 198 or my local guy off 193 $30 buys me a full rack of ribs plus sides enough to feed a family of 4.
re: agarnett100
Amen to that!
God only knows a lot of places out side the DC Trorist Trap bounded by MCI / Verizon Center and Penn ave
Let them eat Cake?
re: agarnett100
if the amish market or your local guy floats your boat, good for you. I judge kcbs bbq contests and hill country brisket would have won every brisket competition I've ever judged.
re: vinouspleasure
Somehow, I can believe it.
re: vinouspleasure
I agree with you both, not doubting what ever any may like, but for my meager funds, Hill Country, IMHO, is very high priced Q. And yep it is in a high priced part of town. Top Brisket, cool, not fussing. So far it is the only real game mentioned in town. Over the summer I'm sure some other new comers will up the anti. I can only hope their price is a tad lower for a very cheap cut of meat. We've enjoyed $10 burger war's, pizza war's, now, maybe a Brisket battle royal.........Let us pray. Or Rib's the other Q meat.
re: RobertM
Here is my suggestion: if you want to know what the fuss is about, go down there and get a third of a pound of moist brisket and a side of beans. Should send you back about $12. Water to drink. Do it once and you'll know. It's a serious operation and worthy of your attention.
re: Steve
Thanks! $12 isn't too bad in a tourist trap once in a while. But, I hope some other new comer to the district cooks a $1.99 / pound piece of beef you season and lazy cook you don't have to stand over and sells a sandwich for @ $5 tor $7. Any Food truck drivers need a hint? Beans / Rice: More walk away come back later talented-less formula stuff. Not worth $3 a 6/8oz side bowl. I want to be amazed, to eat without the tourist or Texas novelty fad craze mark up. Not too many rocket scientist in cooking Texas, or BBQ in general. NYC to DC, from Texas, incredible, in the sense no body else is doing it, and the china town H street place garnered raves for years? Although it Sucked. Things do change, and prices do go up in chow town. Texas BBQ shops exist at every local mall food court. Like the BB King's house of blues, RH&B, FD's, Q is heading for formula ville. Like the Baltimore pit beef, a $5 drive away is gong to $9 fare. Or the DC half smoke at $6/$9, with no complaints from tourist or new comers, for this $2/$3 fare. Great taste is what it is all about, savor at will. Or YMMV, learn to cook. Although cooking a brisket is a lot of meat. Back to my main point, IMHO, not worth $9+$3 side, plus tip, and parking.
The entire price of the brisket for a sandwich you can go to sleep cooking and watching the game to wake up cut up and eat. Hill country may as well be boot hill country, or Disney world Q in these days of high unemployment and $5 gas. But in our land of any price to satisfy a need, any thing close, is gold. Priced accordingly too. Like our $10 Burger wars, expect other Texas 'Hill country" style places next. I can wait. You?
re: RobertM
I hear ya. But if great bbq were really that easy, it would be everywhere. My wife's first cousin twice won the Memphis in May bbq competition. When he had his restuarant, he would be firing up the smoker by 4am to have something to serve for lunch.
I've made it a habit of eating cheaply at some very good places, so although it is never as easy a I'd like, it's just the lay of the land. At least the National Gallery of Art is free, so a cheap family outing.
re: Steve
Steve, Im on board with on that. Good, consistant BBQ is not that easy to do or find, nation wide. I love hitting the good spots, Blood Pressure concerns sit aside for a minute. When you travel a lot, business or pleasure, quality stuff is hit or miss. You arrive at the right time, or the ship just left. We used to cook a lot and yep, 4 /5 AM sounds about right, even for diner. My favorite were rainy days with that smoker doing it's job, and the crew trying to hold out till chow time. And yeah, living in DC on a METRO line, would make for a great outting. Like happy hour 3PM till & 7PM w 1/2 price osyters at that new place on 8th street SE! Living or eatting cheap is hard work these days!
re: paticia
Another have you been yet, I hear this and that rave, you have that Is it just me, but , I don't get it feeling? Folks all acting like Disney world, Hard Rock Cafe, Johnny Rockets, or fill in the franchise blank. Expect better, cheaper stuff over the rest of the year. I can only hope.
Hard Rock Cafe
601 E Pratt St Ste 2, Baltimore, MD 21202
re: RobertM
re: paticia
Finally made it to Hill Country. As a Texan who's eaten way too much BBQ over the years, I'd say that this place is legit. People are right, the brisket is the best thing on the menu. I also really liked the chicken (oddly enough), and the sausage (I happen to love Kreuz sausage though). The ribs I found to be a little too fatty and chewy, but still some good flavor. I thought the ordering process was way too complicated. I understand the complaints about the high price, but you can also get away for a decent price if you go in the afternoon. They have lunch specials for either $10 or $15. These were more than sufficient.
Regarding all of the "DisneyWorld" schlock. Yes, it is a bit overdone. But, it didn't strike me as anything out of the ordinary in terms of what you'd find at tons of BBQ places in Texas. Actually, just better done and extremely coordinated and clean. The architecture of the place is also something to marvel. My wife is from Louisiana, and there is also a ton of really "cheesy" decorating at tons of restaurants and bars. But somehow if it is in the spirit of things, I think they can somehow get away with it. I actually like that he made such an effort to make it feel like you have somehow slipped into the Hill Country of Texas in the middle of DC. Finally, I loved the mason jars for drinking beer! And three kinds of Shiner on draft, fuggedaboutit. Terrific.
I just ate at Hill Country - a quarter pound of moist, a jalapeno-cheese sausage, pickles, white bread, cornbread, collard greens, adn a Shiner Bock. I prepared by having mediocre brisket and sausage at the Salt Lick place in the Austn airport on Friday to set fair but reasonable expectations.
On the plus side, the brisket was moist and very tender, and the Shiner Bock was good.
On the minus side, the brisket lacked flavor. There was no hint of smoke. The sausage - and let me say that the sausage at the Kreuz Market is the best sausage in the State of Texas - was a heartbreaking disappointment. I was cinfident that the Kreuz sausage would be unaffected by the barbaric DC area ban on cooking over an open pit. Apparently the sausage doesn't travel well, or maybe they left it sitting out for a couple of days. The greens were undercooked. Liek other places that try to make slow food quickly, they tried to cover it up with by adding a lot of meat, but that just doesn't work. The greens were stringy and tasted of stewed bacon rather than seasoned greens. The cornbread was the sort of cornbread you get in DC, ungraced by cast iron or bacon drippings.
Also on the minus side, it cost $31.25, plus tip.
There were empty tables. I predict that here will be more.
MrWheatie and I ate here last night after hitting farmer's market and are not planning to place it into rotation. The staff was extremely pleasant and helpful! I liked my mac & cheese it was very rich and creamy, and the cucumber salad was almost as good as MrWheatie's homemade. I had a jalapeno & cheese sausage which was fine, the lamb special was cooked well but lacked some punch, and my lemonade was basically water. Hubby had moist brisket-he likes Urban BBQ's better, he thought the beef shoulder was meh, and he thought the collard greens weren't smoky enough since Hill Country seems to use bacon rather than smoked pork. We split a scoop of Blue Bell that had obviously been sitting in a freezer for awhile. The sauce on the table was a bit too sweet so had to cut it with the hot sauce. I know rent is pricey in this part of town, but it was a lot of money for what you get (ex. $5 for a small mac & cheese). Maybe they will fine tune their food to match the equipment and rules they are hampered with. I will note the bar was quite crowded and there were plenty of tourists in the dining room.
Urban BBQ
10163 New Hampshire Ave, Silver Spring, MD 20903
re: Steve
Went there for restaurant week last week. Service was good and liked choice of having lots of sides.
But being used to Austin prices, we found Hill Country to be quite expensive compared to Rudy's, Salt Lick and Stubbs. But I guess you can't compare. So we were happy to be able to get Texan BBQ in DC.
Brisket was a bit lean for our taste. Ribs were smoky but not as tender was what we are used to. Chicken was good and so was the mac and cheese. They also had sausage and beer can chicken so at least variety is good.
re: caitlink
Are you talking about the lean brisket or moist? Because the first couple times I had the moist, it was a good amount of fat to meat, but since then it has been almost half fat and half meat.
Went Friday night.
Ordering system is bizarre and complicated. Total fail. You go in, sit down, order drinks, then you get up to go stand in line and order again? Who thought of this?
Sides were good. Enjoyed the collards, pinto beans, potato salad and coleslaw.
Brisket was decent, but super salty, almost inedible. I ended up cutting it up to get rid of the salt. If not for this, would be much better. Could see this place in Austin, but wouldn't match up to the better spots outside of town.
Had to wait in line again to pay and noticed there was a tip jar at the cash register. For what? Serving drinks?
Not a great operation, but if you're in dire need of an Austin fix, this might pass on a non-salty day.
re: biscuit
I agree, except now when I need a BBQ fix, I go to The Standard on 14th. Better BBQ, beer and service (and alot cheaper).
Lunch was $34 but they sure do moist brisket right. I also had some of the special beef short rib (boneless) and a pork rib, and some green bean casserole. I just wish it didn't cost $10 to park. After many visits, I would just stick to eating beef, it's what's for lunch or dinner. And the moist brisket is ten times better than the lean brisket. The prime rib is good too.
re: Worldwide Diner
Take the Metro!
I've only been there one time (when I was attending an event nearby), had the moist brisket, and it was delicious. I would have had a little on the side but since everything is a'la'carte, you get nothing with the meat but a slice of bread, and the sides are too big and too expensive for a solo not-too-heavy eater to have only one, and that was a strain to finish. I wanted the green beans, but they were sold out. I had the German potato salad, which I enjoyed.
It would be better to eat there with about three others so things could be shared.


text:
Does the price include transportation from Los Angeles?
I was planning on heading over for that, but unfortunately I'm going to be out of town that weekend. I think the next brew fest I'll be going to will be the Yakima Fresh Hops Fest (http://www.freshhopalefestival.com/)
Just got off work and am packing up the car. My buddy and I are driving through the night from Montana. Viva la Hops.

subset: commoncrawl


text:
Review of Recent Patents on Detection and Quantification of Tremor
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Review of Recent Patents on Detection and Quantification of Tremor
Mateo Aboy, Cristina Crespo, James McNames and Joel Sprunger
Electrical Engineering, Oregon Institute of Technology, Portland, OR, 97006.
This article provides a brief review of recent patents focused on detection and quantification of human tremor. Tremor is the most common type of involuntary movement. The paper provides a discussion of recent patent publications that include disclosure directed to methods, apparatuses or systems for objective detection and quantification of tremor. Our patent search strategy reveals that over 63% of the patent publications in the technical field of body monitoring have occurred in the last 10 years, and the last 3 years account for 30% of the statutory protection effort. Despite the significant developments in this area, no single instrument or methodology has become accepted as a gold standard for quantifying tremor or dominated most applications. The results of the search and review reveal that patent applications published in the last 3 years are not directed specifically to novel methods for detection and quantification of tremor. All instruments currently available and disclosed in recent patents present some disadvantages, and the best instrument depends on the application requirements to determine the tradeoffs between cost, precision, duration, portability, and ease of use. No dominant design has emerged. New instruments are continuing to be developed and it is expected that statutory protection in this technical field will continue to expand.
Actigraphers, activity monitoring, detection of tremor, inertial measurement units (IMUs), inertial sensors, orientation measurement unit (OMUs), movement sensors, motion capture, movement disorders, robust wireless data transfer, tremor, tremor detection, tremor quantification, wearable sensors.
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Thinking of upgrading to Android table, looking for app


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Teen Killed; 22 Injured on Pumpkin Land Hayride [PHOTOS]
A 17-year-old teen died and 22 other people suffered serious injuries Saturday night after the Gauntlet Haunted Night Ride at Pumpkin Land in Mechanic Falls was involved in an accident, according to WMTW
Portland Pirates Return to the Ice – Interview with Alex Bolduc [AUDIO]
The Portland Pirates return to The Cross Insurance Arena in Portland this Saturday night for their home opener against the Providence Bruins. The Pirates played last season in Lewiston and are excited to return to Portland. We checked in with Pirates' star player Alex Bolduc. He gives us an exclusive look into what to expect this season. We also have an amazing deal on tickets that will save you big money.
Portland Gets New High Tech Ride Sharing Cab Service [PHOTOS]
Greater Portland area residents and visitors who need a cab will now have a new ride sharing service that they can pay for with a special app courtesy of a San Francisco based company, according to WMTW
Bill Nemitz Talks Journalism with Joe on the Patio [VIDEO]
Portland Press-Herald Reporter Bill Nemitz shared some of his observations about how much journalism has changed since he first came to Maine in 1977 and the emergence of social media with Joe on the Patio
Can Patriots Right the Ship? [POLL]
Okay, our New England Patriots are a very unimpressive 2-2 after suffering one of the worst losses during the Tom Brady/Bill Belichick era and Patriots Nation is very concerned.
Here's a Final Look at Our Insane Inflatable 5K [PHOTOS]
Our first Insane Inflatable 5K event in Maine was a huge success that drew thousands of people from all over Maine, many of whom ran the course as teams and sported some amazing costumes.
The event had something for everyone at Scarborough Downs
Everyone Got Game at Insane Inflatable 5K [PHOTOS]
Our first Insane Inflatable 5K event in Maine was a huge success that drew thousands of people from all over Maine, many of whom ran the course as teams and sported some amazing costumes.
The event had something for everyone at Scarborough Downs i
Here's What You Need to Know for Insane Inflatable 5K [PHOTOS]
Okay, so you've registered for Saturday's Insane Inflatable 5K event at Scarborough Downs on Saturday and you and your team are all set to go. But before you head out of the door, please read the following do's a
Firefighters Battle 3-Alarm Portland Fire [PHOTOS]
Portland firefighters brought a three-alarm fire that struck a Deering Avenue apartment building early this morning under control and safely evacuated everyone who was in the building, according to WCSH
Watch GoPro Insane Inflatable 5K Videos!
Want to know what it is really like to run through the Insane Inflatable 5K course that will be at Scarborough Downs on Sept. 20?


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UC Berkeley Student Says Stranger Groped Her As She Ate Lunch Outside Free Speech Cafe
A 20-year-old University of California at Berkeley student reported being sexually battered on campus Thursday afternoon.
Some Bay Area Restaurants To Begin Adding Flat 20 Percent Surcharge Instead Of Tips
A handful of Bay Area restaurants will begin adding a service charge to the price of meals in lieu of tips, according to a published report.
27,000 Vote-By-Mail Envelopes Sent To Berkeley Voters Have Wrong Election Date
Alameda County officials want to remind voters that Election Day is Nov. 4 after the county's registrar of voters sent return envelopes that say, "Election Day is November 5, 2014" to 27,000 Berkeley voters.
Berkeley Earthquake Expert Links Fracking To Quakes On The 'Tectonic Timebomb'
As the Bay Area marked the 25th anniversary of the Loma Prieta earthquake, there was no shortage of reminders of the power of Mother Nature and the promise of other big quakes to come. KCBS In Depth spoke with Dr. Richard Allen, director of the Berkeley Seismological Laboratory, who is working on an earthquake warning system.
Berkeley City Council Considers Banning Pet Restrictions For Tenants
The city of Berkeley is considering a new ordinance that would ban landlords from having any pet restrictions on their properties.
5 More Sexual Assaults Reported At UC Berkeley Fraternity; 9 Incidents Reported Around Campus In A Month
Five people were reportedly sexually assaulted at a fraternity house near UC Berkeley last weekend, making for a total of eight reports of sexual assault on or near the campus within the last month.
Homeless Woman Arrested In Connection To Violent Berkeley Assault
An appeal to the public paid off for Berkeley police who arrested a homeless woman on Saturday for a violent unprovoked attack on an elderly woman in downtown last month.
Berkeley's Pathways Program Includes Guarantees Of Higher Education For Students With C Averages
The City of Berkeley and Berkeley City College are joining forces as part of an ongoing effort to insure students have a pathway to college.
Police Activity Briefly Shuts Down University Avenue In West Berkeley
Berkeley police briefly shut down University Avenue in West Berkeley Tuesday afternoon between 6th and 8th streets after police responded to calls of a man with a gun. While they found a weapon no suspect was found.
Cal's 'Bear-Raid' Offense Sounds No Alarm For Huskies
Cyler Miles threw for 273 yards and three touchdowns, Shaq Thompson returned a fumble 100 yards for a score and Washington overwhelmed California 31-7 on Saturday.


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Smock discusses the "new American family" on NPR
Pfeffer and colleagues re-examine impacts of community college attendance
Frey explains the minority-majority remapping of America
Apply for 2-year NICHD Postdoctoral Fellowships that begin September 2015
PSC Fall 2014 Newsletter now available
Martha Bailey and Nicolas Duquette win Cole Prize for article on War on Poverty
Michigan's graduate sociology program tied for 4th with Stanford in USN&WR rankings
Monday, Dec 1
Linda Waite, Health & Well-Being of Adults over 60
Senior Fellow, Health Policy Center, Urban Institute.
Off-Campus Research Affiliate, Population Studies Center.
Ph.D., University of Michigan
Dr. Waidmann's research focuses on a variety of health policy topics including disability and health among the elderly; Medicare and Medicaid policy; disability and employment; public health and prevention; and health status and access to health care in vulnerable populations.
Bound, John, Todd R. Stinebrickner, and Timothy A. Waidmann. 2010. "Health, economic resources and the work decisions of older men." Journal of Econometrics, 156(1): 106-129. DOI. Abstract.


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"Panther Proud" Special Thanksgiving Edition
Posted on 11/21/2014
Cabot elementary students share what Thanksgiving means to them in this special edition of "Panther Proud." Read More
We are committed to providing a safe environment that promotes academic excellence and prepares students to become knowledgeable and contributing citizens in our society and in the world....every day, and in every classroom!
Cabot High School is proud to have 12 National Merit Semi Finalists for the 2014-2015 school year. Additionally, CHS is proud of our own John Dale Nichols who scored a perfect 36 on his ACT!
Follow @CabotHigh on Twitter!!
Cabot elementary students share what Thanksgiving means to them in this special edition of "Panther Proud." Read More
Students and staff were recognized at Tuesday's School Board meeting. Read More
ADE is encouraging parents, teachers, administrators and businesses to support National Parental Involvement Day. Read More
Cabot Middle School North
1900 North Lincoln Street, Cabot, AR
(501) 743-3571
Fax: (501) 605-0413
Cabot Middle School South
2555 Kerr Station Road, Cabot, AR
(501) 743-3570
Fax: (501) 941-7432
Cabot Junior High North
38 Spirit Drive, Cabot, AR
(501) 743-3572
Fax: (501) 605-8472
Cabot Junior High South
38 Panther Trail, Cabot, AR
(501) 743-3573
Fax: (501) 941-7746


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Kentucky Lake House Rental Photos and Description
Lake House w/ Private Dock, Fully Furnished, 4 Bedrooms, 3 Baths, Sleeps 12
'Elbow Room' is the best description for the Kentucky Lake Hideaway!
We have done a number of updates including furniture, paint and all new carpet except the basement. We have new pictures coming soon.
We have a favorite saying - If you are lucky enough to be at the lake, you are lucky enough!
This is our home. We feel very fortunate to have it and enjoy sharing all the relaxation, joy and memories that it brings to all that visit. We simply ask that you treat it as yours and respect and care for it as you would your own.
The property is on three acres of its own and is surrounded around the side and back with approximately another 40+ acres of undeveloped land allowing for plenty of elbow room for people and animals. There is much wildlife that calls the area home.
There are only three homes on our road and the other two homes are seldom used. We do have a wonderful neighbor across the draw who keeps an eye on things when we are not around.
There is a gradual trail to our private boat dock with electricity, a fish cleaning station and a swim platform with chairs. Our dock is connected to one other dock as our home and the one home next to it were a father and son. For your enjoyment, we also have a scanoe which is a slightly wider, more stable style of canoe with two paddles that is kept down by the dock.
Our property is most of the way back in the bay so you have very little lake traffic with the exception of some skiing and tubing during the summer. We have year-round water at the dock. I have a deep-V fishing boat and even at winter pool we have enough water to use the dock. If you have always wished that you could enjoy the great fishing that happens through the fall, winter and early spring, drop your boat in the water when you arrive and take it out when you leave. Your getaway is much more enjoyable when you are not wrestling with putting the boat in and taking it out each day or paying extra to leave it at a marina.
If you enjoy fishing, you will enjoy your time here. Little Bear Creek is a very popular and productive fishing bay. It rates above most of the area scores in the TVA Sport Fishing Index Ratings for black bass, largemouth bass and white crappie. There is also great fishing for catfish in the entire bay. In the late spring and summer months the area is full of bluegill and sunfish. The yellow bass is a lesser known and sought after fish but one of my favorites for a fish dinner. While they may not be large, they are plentiful especially in the fall.
From the dock you can easily fish the immediate area, find a favorite spot on the main lake, take a quick trip down to Moors Marina or up to Kentucky Dam Marina, run across the lake to the canal, where the sauger and saugeye like to hang out, and into Lake Barkley or zip across the lake to the quarry or the rope swing. If you are in the mood for a longer sight seeing trip, you can enjoy the scenery all the way south into Tennessee.
Come to the lake and enjoy the wildlife. There are always a lot of beautiful birds and waterfowl on the water. If its not too busy about the house the deer will be around and from spring through fall the humming birds will perform their impressive manuevers. Let the birds sing to you during the day and the frogs serenade you each evening.
Keywords: kentucky lake, lakefront home, lakefront home with private dock, private boat dock, boat dock, lakefront rental, private home, vacation home, lake house, kentucky lake rental, kentucky lake home, kentucky lake private home, cottage, lake house rental, boat dock, cabin, house rental, land between the lakes, resort, covered boat dock, swim platform, year round water, great fishing, boat parking, kentucky lake home rental, Lake Barkley Rental Home, Lake Barkley, Fishing Tournament Rental, Fishing Tournament, Kentucky Lake Group Rental, Family reunion, kentucky lake family reunion rental, rental home sleeps 12, 4 bedroom lakefront rental, 4 bedroom rental, 4 bedroom home,
- Suitability:
- Minimum Age Limit for Renters
- children welcome
- non smoking only
- pets considered
About Tim Beckett
This section is to be about the owner but really you are interested in my home and not me. What you need to know about me is that I searched for several years before purchasing this home. I love the home and the area. It is a very calming and relaxing place to enjoy life for whatever length of time you are here. It is peaceful and is not a party house or location. I enjoy sharing my home with friends and family but I do expect that you will respect and care for it during your stay.
Why Tim Beckett chose Kentucky Lake
This is one of the best locations on the lake. We searched for years before purchasing this property. We wanted a home that did not have that subdivision feel but rather the feel of freedom and space. It was imperative that the property include a boat dock that you didn't have to go down dozens of stairs or a cliff to access and that it had year-round water.
What makes this house unique
The house, the property and the entire region have a relaxing, magical potion that just makes you feel good. Take a moment to smell the roses as they say and listen to the birds and the frogs. Watch all the wildlife, the herons fishing along the banks, the eagles and hawks circling above and the honking of the geese. While you feel like you have certainly 'gotten away' from it all, you are still only minutes from most anything you might want or need.
When you turn off Hwy 68 onto Moors Road to come to the house, be sure to stop at the produce stand and get fresh picked fruits, vegetables and great melons. Even when they are not there to man the stand, there is still produce from which to choose and a coffee can where you can leave your payment. Yes, there are still places like this in the world. Come and enjoy.


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RTS Intercom Systems Shows DKP 16 CLD Color Display Desktop Keypanel at NAB 2009, Booth #C7025
Las Vegas, NV RTS is proud to show the DKP 16 CLD Color Display Desktop Keypanel at NAB 2009. The DKP 16 CLD is the desktop member of the CLD color keypanel family from RTS. Like its rackmounted counterpart, the DKP 16 CLD is controlled using a ground-breaking full-color graphic interface.
âA desktop version was the next logical step in the CLD series.â? said Christian Latzelsberger, Senior Product Manager for RTS Intercoms Worldwide.
âLike the KP 32 CLD we evaluated how intercoms are used in various settings, and what meaningful improvements could be made. With the DKP 16 CLD, nothing was overlooked. Desktop users will be very pleased with the refinements in the control surfaces, and the graphical interface on the DKP 16 CLD.â?
The desktop keypanel sports innovative conveniences which are the new standard among the RTS CLD keypanel family. Two user-programmable buttons, one-touch listen volume adjustment, and a backlit keypad are just some of the common features which set this keypanel family apart. The DKP 16 CLD is designed with a curvaceous housing and compact footprint that sits attractively in desktop configurations. For future applications, the DKP 16 CLD also includes a USB port conveniently mounted in the front of the unit.
Full-Color LCD Display
The new color displays host a rich and intuitive graphical user interface that allows to indicate different keypanel functions in different colors.
Modern, Modular Design
Flat front panel is ergonomically designed to fit easily into any control room or truck application. The back panel is optimized for future expansion.
Multi-Directional Keys
16, multi-directional keys used for talk, listen, and emulation of traditional level control function.
Future Expansion
Designed to allow for an expansion panel and optional connections to the matrix through current and future standard transmission formats.
Enhanced Features
DKP 16 CLD allows up to six auxiliary inputs, three relays, independent digital gain control for microphone sources, configurable audio routing and much more through an option board
DSP Processing
Acoustic Echo Cancellation, Equalization, Mixing, Filtering, and Metering
For future expansion and other planned interface features.
User-Programmable Buttons
Two user-programmable buttons provide custom shortcuts to menu functions.
For more information, visit RTS at NAB 2009 Booth #C7025.
Related Topics: Events, News, Tradeshow News
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Microsoft confirmed today that Ryan Payton, the assistant producer on Metal Gear Solid 4 who left Kojima Productions in August, will be working on a Halo game. Microsoft wouldn't confirm to Edge the rumors that Payton is heading the Peter Jackson Halo project, merely that he's on the team working on "upcoming and existing Halo games."
Also confirmed for this team: former Gearbox employee Corrine Yu; her husband and artist from id Software, Kenneth Scott; former Bungie content manager Frank O'Connor; and David Wu, former tech director at Full Auto developer Pseudo Interactive. We can't wait to learn what exactly this team is up to.
Breaking News
Dying Light cancelled on Xbox 360, PS3
Featured Stories
Get a closer look at final retail Amiibos
Posted on Nov 22nd 2014 9:00AM
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Games we love and hate
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Today on Eversave you can buy a voucher for $12 for a pair of smartphone-friendly mittens! This wool mittens is $24.99 in value, so you save 50%. Thumb-flap makes them perfect for using touchscreen phones while keeping your hands warm. This deal includes free shipping.
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Location: The Warehouse
Date: 28/06/2014
Time: 12pm Onwards
Details: We are hosting a charity launch event in festival theme. We have a space on the Industrial Estate in a converted Warehouse that as a charity we intend to fill with activities for young people in the community. On the day, we will have various acts including musicians, illusionists and comedians. There will be activities such as silent disco, powder paint and inflatable football. Food and drink will be provided in the form of subway stations, BBQ and a Mocktail station. The event is entirely free, we just want to raise awareness of everything that we will have going on after the event.
Prices : Free
Contact : Email: firstname.lastname@example.com, Telephone: 07837442110, Facebook: https://www.facebook.com/WrexhamWarehouseProject, Twitter: @WxmWP
Image :
Discuss this with fellow wrexhamites our Wrexham Forums. Other recent threads on the forums include:
John neal
RAFA Club/ Spice lounge restaurant
Majestic Wine
Art auction update
Stephen Atkins, Jordan Hogan
A Mild Monday Night For November !
Planes, Trains and Automobiles


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Towne & Country
- Click to Talk
View property, WalkScore, and Driving Directions
Fax: (760) 728-5204
Welcome home to Towne & Country!! Call or stop by today for your personal tour! We offer 1 and 2 Bedroom apartments for rent in Fallbrook, CA.
$400 off 1st month! ask for details
Floorplans and Pricing
1 Bedroom
|Plan One
|1 Bathroom
|Check Availability
2 Bedrooms
|Plan Two
|1 Bathroom
|Check Availability
|Plan Three
|2 Bathrooms
|Check Availability
Features and AmenitiesBack to Top
Special Features
- Spacious One & Two Bedroom Apartments
- Short Term Lease Available
- Dishwasher
- Sparkling Pool & Spa
- Laundry Facilities
- Central Air Conditioning
- Convenient Location
- Lush Landscape
- Walk-In Closet
- Pre-Wired for Cable TV and Phone
- Crime Free Multi-Housing Certified
- Seconds to Camp Pendleton
Community Features
- Apartment
- Courtyard
- Freeway Access
- Laundry Facility
- On Street Parking
- Pool
- Public Transportation
- Short Term Lease
- Spa
- Standard
- Street
- Surface Lot
- View
Apartment Amenities
- Air Conditioning
- Broadband Internet Access
- Cable or Satellite
- Carpet
- Ceiling Fan
- Dishwasher
- Garbage Disposal
- Gas Utilities Included
- Internet Access
- Patio or Balcony
- Walk In Closets
- Water Sewer and Trash
- Window Covering
- Wireless Internet Access
Additional Information
Year Built: 1985
Apartments in Community: 87
Pet Policy
Cats welcome with $300 deposit and Renter's Insurance. See manager for more information. Sorry, no dogs.
- Cats Allowed
Local Schools
- Fallbrook High School
- La Paloma Elementary School
- Potter Junior High School
We believe school data to be accurate, but do not guarantee that. Please be sure to verify where your children will attend school before making your housing decision.
As you search for your perfect apartment, please keep in mind that rental rates (including specials and discounts) and availability are very fluid in the apartment industry. Based on many factors, the rental rates (including specials and discounts) and availability can actually change not just daily, but hourly, if not even more quickly. While our advertisers do take steps to keep their information current, the rental rates or availability you may find here now at ForRent.com may not be the same as when you contact the communities.


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Stuffing in the bird or outside?
- b
- bnemes3343 Nov 18, 2008 12:37 PM
I'm sure this must get discussed every year, but since it's that time again, I will bring it up. I have been eating stuffing baked inside the bird all my life (and I'm no spring chicken). Yes, with raw eggs. It is so much better in the bird (IMO) and I have never gotten sick. But there's always someone (when we're going a large gathering), that will bring a casserole of stuffing to be cooked out of the bird. Bleck. So what's your preference. And if you cook it in the bird, do you precook it in the microwave to make it a safer stuffing. If so, how do you get it in the bird without scorching your hands?
I prefer the stuffing outside of the bird in a casserole dish. Now, that would be the only way i could eat it considering i'm vegetarian, but even as a child i preferred the stuffing in the casserole dish. It gets all crunchy on top and delicious.
re: meb903
I used to do it that way, accidentally on purpose really, since different family members like it different ways and I like both. Now I no longer stuff the cavity, since you really can't clean it completely from there and it can sour the whole carcass. I do stuff a good bit under the breast skin to insulate and moisten it, and that keeps the breast from cooking faster than the (precious) dark meat. The subcutaneous stuffing is almost as moist as that cooked in a cavity, and just as delicious in its way, and a heck of a lot easier to remove.
Inside always. Tastes so much better. But I believe that giblets and the neck should be used to make a broth for the gravy. So no worries for my stuffing. I use plenty of butter, celery, onions, seasoning crumbled homemade cornbread (leftover from Thanksgiving Day breakfast and whatever mix of white and whole wheat bread I have torn apart. So my stuffing only has butter in it to moisten it before it goes in the bird, no broth or eggs. Easy enough to let the stuffing cool before jamming it into the cavity.
Always in the bird. Same with my mom and her mom and probably before that. Somehow, we've all survived and thrived. We even leave the bird out late into the night for anyone who wants to slice off some meat or try to get more stuffing.
I tried cooking stuffing inside the bird once but it took forever to fully cook both even though I was using an oven bag. While a stuffed bird looks gorgeous, and the idea of cooking the stuffing and turkey as one is appealing and seems traditional, I cook the two separate. However, I don't start baking the stuffing until the turkey has been in the oven for a while...long enough to get the perfect amount of those juices for moistening the stuffing. Best of both worlds.
I do both. My recipe uses bulk pork sausage, sauteed until no pink left, then I toss in chopped onions and fry until the onions are softened. Toss in a large bowl with chopped apples, torn up dried bread, and spices. By this time, the sausage/onions have cooled enough to be handled easily. Some is stuffed into the bird; the rest goes into a casserole. The bird stuffing is very moist when done; the casserole, as Marie says, gets crunchy. (In fact, I take some of the stock made from the neck and giblets and moisten the casserole slightly while it cooks.) There are different preferences around the table, but somehow, it all gets eaten over the next few days. (White meat sandwiches with cranberry, mayo, and stuffing - yum!)
the only way to do it is in the bird. the stuffing absorbs the flavour of the bird ande vice versa. in my mind, this question is blasphemous in the first place. this is truly the traditional way to do it and i do believe that you miss out on a lot of flavour if you do it any other way. of course some of the stuffing ends up being baked seperately for me as well, i always make too much, and it's nice to have some on the side for vegetarians (if applicable)
putting it in an oven bag probably isolates all the heat on the outside, which might be the root of your proble, cymry.. maybe if you cook the turkey at a low enough temperature for a longer amount of time, that may alleviate the problem as well.
also, i've had more success with a moist and even cooking bird when i brine store-bought conventional birds.
re: tinymango
I totally agree with you (obviously), and sorry for the blasphemy, but as you can see from the other posters, there are many who disagree.
re: tinymango
Amen. Totally agree. I LOVE STUFFING! I'm so excited. Not sure I'll make it to next Thursday.
Incidentally, my in-laws do it both ways and MIL loves it crunchy like croutons - BLECH! I'm not sure why folks keep saying that the stuffing takes longer to cook in the bird and therefore, by the time it's done, the turkey is overcooked. What exactly are they putting in the stuffing that it requires it to be "cooked" for so long?
re: lynnlato
I like my stuffing/dressing crunchy on top, hence the casserole method. Thing about stuffing taking longer to cook is that when you fill a bird up you basically turn it into a giant solid mass. The cavity allows the hot air to circulate, essentially making it a fraction the thickness of a fully stuffed bird. Imagine roasting a prime rib of beef then imagine roasting a prime rib of beef with a huge piece gouged out of the middle. The second piece of beef will cook through faster while the first piece will have a well-done outside and a less done inside.
re: Blueicus
What I meant was what is in the stuffing that requires it to cook for so long (i.e. eggs, raw pork, etc). I understand the solid mass vs. open cavity.
In the bird. The only reason it would be outside in a casserole dish is if I had too much stuffing and needed to cook the leftover that didn't fit inside the bird.
Really enjoy the stuffing done in the bird and have for many years. However this year to try out something different..I prepared the stuffing and scooped it into muffins tins to bake.(Big ice cream scoop full)
Turned out really good...nice and crunchy on the outside and everyone got their own individual serving of stuffing. Would definitely try this again!
Outside always, yes dressing not stuffing. Do with turkey stocks o tastes wonderful, but the real reason is that way the turkey can be cooked perfectly( Use Alton Brown's recipe). If you cook the stuffing in the bird, l found that when the stuffing was done the turkey was way too done and l really like turkey.
re: Delucacheesemonger
Did anyone catch Alton on "Turkey Town Hall" molesting his cooked turkey with the push-cup full of stuffing? Hilarious!
And yes, dressing, and not outside but in place of the bird. This year we're trying a Food Network sourdough dressing recipe with faux sausage substituting for sweet Italian. Don't cringe--it's all about the spices and a load of sauteed onions and celery. And a bottle or two of "Great with turkey".
Within 48 hours, I saw people stuffing birds and making the stuffing outside on Food Network. Me, I prefer stuffing the bird. Just cook slowly and don't be afraid of dry turkey. If you brine it, and cover it with foil at some point during the cooking process, it will be fine. Take the temperature of the stuffing before pulling it out. It needs to be at least 155 degrees, and carryover cooking will finish it off.
IMO, nothing affects the flavor of the stuff quite like putting it inside the bird. Haven't lost a guest to the ER yet.
Outside, because it's just the two of us, and with a 12 pound bird, there's not enough room for as much stuffing we want to eat!
I always bake it outside. To make the stuffing more moist, I have tried a variety of approaches: adding condensed cream of mushroom soup, or basting the dressing in a combination of pan drippings and stock. However, there is something to be said for the turkey marrying with the stuffing. An easy way would be to bake the turkey in parts, then add it to the stuffing pan and let all those natural juices flow into the stuffing. I do admit that the stuffing inside is better, but it tends to slow down the cooking time. I'd rather have a flavorful turkey than "to-die" for dressing.
re: my3cflvi
does slow down the cooking time a bit, but i suppose that you could also try to make it quiche-like at home and instead of stock i moisten it with eggs and milk or heavy cream, whipped into a custard seasoned with salt and pper etc.
Outside, cooking inside, it's a lot riskier to breed bacteria since you are stuffing it inside a raw bird, then unless it gets to the correct temperature inside which by then the stuffing will be really dry. And all the juices soaking into the stuffing...it's not properly cooked first so...>.>"
If you want the flavor of the bird just pour some of the jus from the turkey and cook it with the dressing.
I'm probably explaining it badly...hehe...I got it from watching good eats though ^_^!
Although stuffing cooked inside the bird is yummy, it makes the 475-degree 2-hour turkey impossible (I may be wrong, but I think so).
Also, I did get sick from it once, and I'm wary.