Year of the Pig

This afternoon I was thinking fondly about how delicous the food was at Texas Hill Country was last week, and decided that I should swing by there for a follow-up sampling after work. It was hot as all hell out today, and I just wanted to go for a “lite” meal of a couple of ribs and a side or something, and I figured that the by-the-pound model they have would make that possible and very affordable.

It was Tuesday, so I was a little surprised to see that the place was pretty much a zoo when I got there at 8:20 pm. They said there was a 15 minute wait until they would even give us a meal card. We gave them our names but ended up not having to wait very long at all. The friendly hostess came and got me and gave me the run down of the restaurant. I have to say that over all the staff at Hill Country is very friendly, and go out of their way to make you feel welcome, which I like.

The line at the meat counter had died down to just a few people. We got in line and decided on our orders. The line moved like arctic molasses while a doofy guy in front of me heckeld his buddies about their inability to decide on an order and proclaimed his opinion that this place was nothing but a gimmick. He seemed kind of like a wiener:

The doofy guy and his friends moved along, and when I got to the front I ordered 2 pork spare ribs and a leg quarter of the smoked “market” chicken. I headed over to the sides counter and got a small order of the “Texas Caviar” which is basically a cold bean salad made with black-eyed peas.

We went down and grabbed a seat. Again, the ribs did not disappoint. They were pretty much just like I remembered which was what I hoped for: simply loaded with smokey flavor, and delicious. The outside, a little chewy and savory with a touch of sweetness, the inside tender and firm and dripping with flavor. Also, I would like to point out that this rib was freaking ENORMOUS:

I thought that bigger ribs tended to be tough and harder to cook. Obviously not in this case. I am in love…I would love to figure out how to cook a rib like this, but it seems daunting to say the least. It is so good.

Now enough gushing about Hill Country. Yes, the food is awesome, but it is by no means affordable. I guess that is fine for them though, cause they are packing the place in every night with a bunch of expense-account weilding Manhattan-ites. My 2 ribs were almost $10. Yes they were big, but 2 ribs for $10, that is pricey. I also got a small leg quarter of chicken (delicious and more affordable, almost $4) and a side of the Texas Caviar, which was fine, but just a small cup of bean salad for another $4. So, 2 ribs, 1 small piece chicken and some beans ended up costing almost $20. That is definitely Manhattan pricing, but then again, it’s in Manhattan. I realize I was spoiled by my first trip there when they picked up the tab for the band…I guess I just gotta hope we get another gig there!

Even though they should probably count as more three, we can add on two more ribs for the Year of the Pig. That brings the count to 108 ribs, or 3 pigs 18. Thank you the pigs!