[matched_content] Friends, it’s about 2:30 in the morning and I was just finishing fixing my scratched things. Whenever I record a blog, I like to start by showing what I’m going to have for breakfast, although in this case, it’s more like dinner. My flight leaves at 5:30 in the morning, and I’ve been planning this trip with the people you’ll see later for about two months. So, I hope it goes very well, as always. The only thing I can promise you is that there will be lots of food. Many people don’t believe me when I say one of my favorite breakfasts is liver with onions. I like to cook it in cubes so that when it’s ready, I can put it directly on the taco. I put a lot of lime and sauce on it. Did you see the video of how to age meat at home? Well, right now, I have some meat aging. In fact, I’m doing a test with fine salt for people who asked me. I’m only going to be away for three days, so I don’t think it’ll be a problem to leave it unrefrigerated. It’s not recommended, but I don’t think it’ll be a problem with the fridge not opening and closing in these three days. Sometimes you arrive very tired from a trip, and even though it might seem simpler to just go up to the place that takes you home, I feel it’s more comfortable. You arrive, get your car, and leave calmly. The only downside is that the parking lot is a bit far from the terminal, and I have to take a little bus. I’m with the people from La Fuga Foods. Get on, Britain, and our best friend, the person who makes many of the videos possible, Emilio from Gran Western. As I mentioned, his name is Truth. This is where we’re going to come tomorrow to eat. It would be good to ask how his seat says he’s never seen it with his beers. Look at the huge smoker they have outside. I don’t know if they use it or if it’s just for show. I wish I had one at home. The atmosphere here is perfect for coming with friends, spending a good time. The first sausage we ordered is curry-flavored with lots of spices, served on a bed of french fries with curry ketchup. It was good, but in my opinion, the ketchup ruined it for me. The next one was more like a hot dog, made with duck, bacon, and fig. It was delicious. It had a slightly sweet touch. The last one was rabbit with mushrooms and manchego cheese. Definitely the winner. We all agreed it was delicious. I highly recommend it if you come to this place, Salt Lick Barbecue. It’s one of the most famous and traditional places here in Austin, about 40 minutes away. The way we stuffed ourselves, we clearly had a lot more food than we needed. We ordered like we were 8 people when we were just three. The total was around $500, but with the tip, it was practically $500. Definitely worth it. Soul Dick BBQ, well, it was an incredible experience. The pork ribs were amazing. The beans were impressive, the sides were plentiful. The only thing that let me down a bit was the cole slaw. Good experience overall. Now I’m at the airport, feeling terrible, editing a video from yesterday. Just wanted to leave a quick comment on the meat aging test I did with fine salt. Everything seems to indicate that it’s working, but I still recommend using Himalayan pink salt for aging meat. If you’re unsure, buy a cheaper cut of meat for the test. Thank you for watching this video. I hope you enjoyed it. If you have any questions, feel free to ask in the comments. Take care with the pisco.
