Serious Eats - seriouseats.com

corned tongue!

I went to a few other Mission Street Food nights (though i missed last weeks) and took pictures. You can find writeups:

http://beerandnosh.com/2008/12/msf-the-dirty-south/

and

http://beerandnosh.com/2008/11/mission-street-food/

The PB&J (Pork Belly and Jicama) is not to be missed.

- Jesse

Really rich blue cheeses can be great pairings with dark beers. Try a rich, cremay blue with a big imperial stout (or even better yet, and imperial stout brewed with espresso beans) and it'll stand up the the cheese.

http://beerandnosh.com/2008/11/dark-beers-and-cheese/

A great brisket always has to be cooked with the fat cap still on - it provides much of the goodness. Just poke holes on it so it can escape during the cooking process, and you can remove the congealed fat after it's cooked. Whatever stays on the beef, goes in the dish. You can thin it down after the braise, but even better is just to slice the brisket extra thin and leave it on. In fact, i could go for some right now...