Those kinds of places always have the best food.
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There’s places like that here in TX. Problem is that the accessible BBQ tends to be stuff that’s overpriced or inconsistent in quality, there’s plenty where i’m at that i want to try out that have good reputation but currently that’s low on my list of priorities.
Also making friends with guys that know how to make their own BBQ is the way to go. I have some coworkers that can occasionally be cajoled into bringing in things that they’ve prepared.
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My last ever BBQ in Texas was in Austin. I ordered beef ribs and all I got was bone and fat. I felt like a paleontologist picking through the bones searching for meat. Wish I remember the name. After that I made up my mind that all Texas BBQ is crap.
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Yeah that sounds about normal for Austin, I’ve been to some places where the brisket was dry and somewhat under seasoned, which is just unforgivable. That said I can recommend 2 or 3 other places that should be a better experience.
Also I totally understand. Ordering food you have high hopes for and being served something shitty really irks me
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I’m not a fan of TX ribs. Brisket, OTOH…
I’ve been lucky enough to have ridiculously expensive dry-aged prime brisket in Austin at a business meal. It was simply transcendent.
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I don’t do beef, but this place has a good rep and my spouse likes it. If any of y’all are ever north of Austin
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I’m going to try to make dosa this weekend. Its a thin crispy rice and lentil fermented pancake that you can use to fill with whatever. My hope is to make some masala potatoes to go with it (this particular recipe), don’t really want to go through the trouble to make a sauce for it so hoping the Indian grocery store has something decent i can use.
You can buy instant dosa batter, though my preference is to try making it myself. I have made it from scratch once at the start of COVID but it didn’t turn out great flavor-wise, so this time i’m going to try to get rice and lentils that would be traditionally used.
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We were looking for rainy day meals when we’re camping, the air fryer is a great miniature easy bake oven.
Air fryer corn bread. This was a store bought mix, add egg, milk, and oil.
But we’ve learned bread things like corn bread, cinnamon rolls, etc… require a lower temperature like 300 degrees.
The top got brown too early so we flipped it, it turned out pretty good.
We used a silicone cake pan with a giant cup cake liner thingy.
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I figure making dosas is similar to making injera, i.e. rather labor-intensive (or, at least, attention-intensive). Maybe moreso? I think the dosas are thinner &, perhaps, have to be handled even more carefully. I wondered why dosas tended to be one of the pricier things on a given menu (e.g. at a Jamaican restaurant) but, if I’m right about the process, then I get it. Same with crepes, when I’ve run across them.
Anyway, good luck & enjoy!
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They’re not super hard to make, mind you i’m saying this as someone who made a not great batch although i’m confident i can nail it. You need to soak and rice and lentils, blend it and try to get it as smooth as you can, and let it sit for 12-24hrs to ferment. At that point you can cook it in a process somewhat similar to making crepes, but its not terribly difficult from my experience. What makes them different to crepes is when they cool down they set and become real crispy (though you can tweak the batter to make them more or less crispy) so you want to fill them up quickly before they cool entirely.
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Sounds like injera, but using teff flour & also a starter (also made with teff). (Using my wife’s input, I went into some detail at ToS)
That’s why I figure injera isn’t as difficult - it remains pliable, just have to support it from underneath (& can be saved for later, or tomorrow). With dosas, I gather, one has to do the whole thing rather quickly.
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I have seen some presentations for the dosa where they are folded into a cone and not filled. I would guess that people at the table would snap pieces off and use it almost like a cracker with food on top 
Injera is so good, i love the taste of it but i recall reading the process to make it and it seemed kind of intimidating. I guess its not too dissimilar from dosa (process-wise), i should try it out sometime.
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I honestly wouldn’t know, but I’d have to guess that if you’re successful with dosas, you could absolutely make injera. Just a matter of finding teff, which I’ll often see alongside other flours e.g. in a health food store (I’m sure it’s more expensive that way, by weight, but when I’ve seen it in Ethiopian groceries it’s always a 25 lb. bag or bigger)
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But oh, the crispy outside with the filling inside is so perfect!
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Yes, and/or dip it in sauce.
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Saturday night pizzas, using a pizza stone. A Margarita, made with a burrata, and a badly-lifted pizza with Calabrian salami.
Dough from here - thoroughly recommended.
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My local Dhosa restaurant serves it on a tray with a selection of four different chutneys.
And fillings.
Oh god I’m hungry.
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Pizza memories…. 
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