I thought that rather than our all-time-favorites, we were looking for a
place close to the conference where we could meet for a "Partay". There
is likely to be some place in La Villita just off the Riverwalk.
Graham Kitchen
Corporate Records Manager
Unified Western Grocers
5200 Sheila Street
Commerce, California 90040
Telephone: (323)264-5200 Extension 4560
Cell: (323)243-1865
email: [log in to unmask]
> -----Original Message-----
> From: Records Management Program
> [mailto:[log in to unmask]] On Behalf Of Rollo, Douglas
> Sent: Thursday, July 20, 2006 7:29 AM
> To: [log in to unmask]
> Subject: Re: OT - BBQ Expeditions
>
> If we are talking about all time favorites then Bruno's in Waller TX
> must be included.
>
>
> Douglas A. Rollo
> Records and COI Manager
> Young Conaway Stargatt & Taylor, LLP
> The Brandywine Building
> 1000 West Street, 17th Floor
> P.O. Box 391
> Wilmington, DE 19899-0391
> Phone: 302-571-4754
> Facsimile: 302-576-3357
> [log in to unmask]
>
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>
> -----Original Message-----
> From: Records Management Program [mailto:[log in to unmask]] On
> Behalf Of Chris Browne
> Sent: Thursday, July 20, 2006 10:04 AM
> To: [log in to unmask]
> Subject: Re: [RM] OT - BBQ Expeditions
>
> Hugh,
>
> I've been to the County Line, the Salt Lick, and Rudy's in Austin, but
> my favorite ribs of all time can be found at Art's Rib Shack (also in
> Austin.)
> Outside the place looks like a run down garage, but inside the food is
> to die for.
>
> Do me a favor, while in Austin look Art's up and give it a go. I need
> your "professional" opinion on their ribs. =)
>
> Chris Browne
> Records Research
> Email: [log in to unmask]
> Phone: (208) 363-3672
>
> *Confidential and proprietary*
>
> -----Original Message-----
> From: Records Management Program [mailto:[log in to unmask]] On
> Behalf Of Hugh Smith
> Sent: Thursday, July 20, 2006 12:37 AM
> To: [log in to unmask]
> Subject: Re: [RM] San Antonio Expedition
>
> I will be in Austin on the 25th of August so I am game. But I have
> already eaten at all these so it would just be pre-gaming for
> me. But I
> will meet you and Bob there to be sure there has been no run off in
> quality. :~)
>
> But the fun of the All you can Eat is still hard to beat and
> nobody can
> beat their ribs and extras.
>
> I went into County Line in Austin and took a good friend who fell in
> love with it. But he was afraid he wouldn't get enough to eat? Go
> figure! So he orders the All you can eat Five meat platter (Brisket
> which many will experience for the first time in SA in its true form,
> bar b q'ed for 24 hours of slow smoke with spices, chicken, sausage,
> ribs and turkey if you want it.) But he then orders an extra Rib
> Platter.
>
> So our waitress (who was about 80 pounds and with a heavy accent) says
> "It eeeze all you can eat! You can't eat no more! That's all!" And
> the young lady was right.
>
> Plus this List needs to see Larry medina and Peter Kurilecz at a
> restaurant where the meat never stops. In Chicago we paid $32.00 or so
> to go into a coma. I went off and left my suit jacket.
> Peter saved me
> though! But at County Line it is $17.00 or $18,00 for the same
> overdose. Plus the petite young ladies among us can order smaller
> platters and home made ice cream and be ready to call 911.
> Great Times!
> But I will go anywhere with this group.
>
> Hugh
>
> > From: Steve Petersen <[log in to unmask]>
> >
> > Hugh, Research has told me the best BBQ in San Antonio is the
> original
> > Rudy's location on the North side. But I will be willing
> to make the
> > tour to make my own decision. Who else is in?
> >
> > Steve Petersen CRM
> > Records Manager
> > Rockwell Collins Inc
> > 319.295.5244
> >
> Hugh Smith
> FIRELOCK Fireproof Modular Vaults
> [log in to unmask]
> (610) 756-4440 Fax (610) 756-4134
> WWW.FIRELOCK.COM
>
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