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    Pick Your Poison

    Hair of the Dog: Hangover antidotes from a field expert

    Marcy de Luna
    Apr 18, 2010 | 11:14 am
    • Chuy with his off-the-menu creation: The polla
      Photo by Marcy de Luna
    • Branch Water Tavern's superb bloody mary
      Photo by Kimberly Park
    • The polla at La Griglia
      Photo by Marcy de Luna
    • 13 Celsius' Luchador, a condensed version of the prototypical Michelada
      Photo by Marcy de Luna

    I woke up this morning with a headache and an upset stomach. Overserved again!

    Who hasn’t prayed to the porcelain god or suffered from throbbing headaches and the shakes as a result of having a few too many? There are times I would have given my left arm for some kind of relief.

    So I polled a few people to ask for their input on the best remedy once you've crossed that line of no return. People suggested water, coffee, aspirin, greasy food, and vitamin E. I'm not sure there's a plausible solution other than abstaining altogether, but the most frequent answer I received to my inquiry was “hair of the dog.”

    That English expression refers to lessening the effects of drinking by, well, drinking. It comes from the questionable practice of treating a dog bite by placing dog hair in the wound (something I definitely don't suggest).

    I tried several cocktails in effort to find an adequate antidote and test the theory. And since, on the rare occasion I have too much to drink (err … when I am overserved) I sometimes eat late-night, I'm gaging hangover-acuteness on a fast-food binges scale.

    Here are some hair-of-the-dog recovery drink ideas for varying levels of pain:

    Level 1 Hangover: Late Night Binge — Whataburger, taquitos and onion rings

    For the least painful of hangovers, my old stand-by, a Bloody Mary, seems apropos. The guys over at Branch Water Tavern have the classic Bloody Mary down to a savory science with the creation of a celery, cucumber, and black pepper infused vodka. The cocktail is served in a tall glass and is so full bodied that it could pass for a small meal.

    Level 2 Hangover: Late Night Binge —Taco Bell, bean burrito and taco supreme

    For a more serious hangover, hike it over to 13 Celsius for the Luchador. The Luchador is a condensed version of the prototypical Michelada. Both recipes were created by Mike Sammons, who was inspired while traveling through Mexico. Spicy, tomato-based, sweet and sour — this drink is one of my all-time favorites. Depending upon your level of queasiness, Mike can spice it up or down so you have no problem throwing it back on your road to recovery.

    Level 3 Hangover: Late Night Binge — International House of Pies, cheeseburger and cottage fries

    At this level, you have to pull out all the stops. Jesus “Chuy” Cruz over at La Griglia serves up an off-the-menu specialty called the “polla”. Any bartender in town who has worked with Chuy will swear by this drink as a surefire cure for the worst of the worst. Hold on to your hat while I mention the basic ingredients: A little orange juice, a little sherry, and a couple of raw eggs.

    Rocky Balboa, anyone? I would suggest gulping it down as quickly as you can — no stopping for air. Take it for what it is worth, but I have to say I walked out feeling much better than when I walked in.

    Now that you've got the antidote, feel free to pick your poison.

    unspecified
    news/restaurants-bars

    What's Eric Eating Episodes 471 and 472

    Texas Monthly's BBQ Snob dishes on the magazine's new top 50 list

    CultureMap Staff
    Jun 6, 2025 | 5:41 pm
    Texas Monthly's BBQ Snob dishes on the magazine's new top 50 list
    Texas Monthly's BBQ Snob dishes on the magazine's new top 50 list
    Texas Monthly's BBQ Snob dishes on the magazine's new top 50 list

    On this week’s episode of “What’s Eric Eating,” Texas Monthly barbecue editor Daniel Vaughn joins CultureMap editor Eric Sandler to discuss the magazine’s new list of the 50 best barbecue joints in Texas. Seven Houston-area restaurants made the list, led by Truth BBQ at No. 9.



    What may surprise Houstonians is which barbecue joints made Texas Monthly’s list. Familiar names like Feges BBQ, Blood Bros. BBQ, and Killen’s Barbecue have been relegated from the top 50 to an honorable mentions list. In their place are newer restaurants such as Bar-A BBQ in Montgomery, Rosemeyer Bar-B-Q in Spring, and Brisket & Rice in Cypress.

    The two writers discuss what stood about the new Houston restaurants on the list, as well as the honorable mentions. Vaughn shares that Roegels Barbecue Co. in Briargrove almost made the top 50 based on a strong meal he had there. Sandler asks Vaughn whether the magazine felt compelled to choose between Blood Bros. and Brisket & Rice, since they’re both serving an Asian-influenced take on Texas barbecue.

    “It wasn’t about two different places serving similar cuisines. With Blood Bros., the things I love about them are really not their straight up sliced brisket, pork ribs, and sausage,” Vaughn says. “In comparing those items with others in the area, it didn’t seem fair to our readers to send them there saying it’s one of the 50 best barbecue restaurants. All things considered, it’s one of the 50 restaurants I’d want to go to eat barbecue, but maybe some of the specials — the banh mi, the boudain, the pho-strami, that sandwich was an absolute revelation. Comparing the barbecue with a place like Brisket & Rice, the brisket, ribs, and sausage were just a little better than Blood Bros.”

    After a thorough discussion of the Houston newcomers, Sandler turns to a few statewide questions. Tune in to hear Vaughn’s explanation for why Snow’s BBQ in Lexington and Franklin Barbecue in Austin — arguably the two most famous Texas barbecue joints in the world — moved out of the ranked top 10 and into the alphabetized top 50. They also discuss the restaurants that made the top three: Burnt Bean Co. in Seguin, LeRoy & Lewis Barbecue in Austin, and Goldee’s Barbecue in Fort Worth.

    The conversation concludes with a look ahead to the magazine’s best new list that will be published in 2027 as well as Vaughn’s thoughts on the Houston barbecue pop-up that would have a strong shot at the top 50 if it ever begins serving food at least once per week.

    In this week’s other episode, Sandler and co-host Michael Fulmer discuss the news of the week. Since Fulmer is a co-founder of the Houston BBQ Festival, he has his own thoughts on the Texas Monthly list. He and Sandler also discuss the reopening of Cecil’s Pub.



    In the restaurants of the week segment, Fulmer and Sandler share first impressions of Silk Road, the dim sum restaurant in a West U. hotel that’s generating a lot of buzz. They conclude by talking about Doko, the new sushi restaurant in Autry Park from the chefs behind Handies Douzo and Aiko.

    -----

    Subscribe to "What's Eric Eating" on Apple podcasts, Spotify, or wherever you listen to podcasts. Hear it Sunday at 9 am on ESPN 97.5.

    Daniel Vaughn Texas Monthly
      

    Courtesy of Texas Monthly

    Daniel Vaughn is this week's guest.

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