If I'm cooking it outside on the grill, steaks. Top sirloin is the norm, but T-bone is the cut of choice, if it's on sale. I'll do a brisket once in a blue moon, but I confess that I'm not a "real Texan", because I just don't really have the knack for smoking a brisket. I *do* cook one helluva steak, though - and it's something I'm grateful for, because I haven't had a decent steak in a restaurant since I left San Angelo 15 years ago... I don't know why, but moving 200 miles and staying in the same damn state, and these people just don't know dick about cooking a steak! It's like they're afraid to season it or anything. Don't be shy - garlic, salt, and pepper are our FRIENDS! Rub some damn spices on that beef! The shame of it is, there are some "famous" steakhouses here in Austin that people just swear I'll love - but I don't! Texas Land & Cattle Co., Ruth's Chris, Sawgrass... to me they're just as bland as the Outback or Chili's.
If I want real down-home barbecue, though, I live in the right place - Central Texas has several world-famous BBQ joints to choose from. Hell, three of the best are in one tiny little town! If I'm really craving BBQ - brisket, pork ribs, port loin, smoked turkey or ham, or hot sausage links - I'll hop in the car and drive 40 miles down the road to Lockhart, Texas, and head for Black's Barbecue. It's not quite as big and famous as Kreutz's, but to me (and a whole lot of other lucky sumbitches) Black's is the real deal. It's not uncommon for me to hit the place on a Sunday (good excuse to give the 'Rex a little highway workout, eh?), pick up $50 worth of smoked meat (I can never decide on just one, so I get at least four different kinds), and head home with it. It feeds us for about 3 or 4 days. You can almost feel your arteries hardening, but damn if it ain't worth it!
Mike