Bloody Good Eats, 6555 Burnet Rd Suite 400 (2026)

The goal of Bloody Good Eats is to share great food with the hungry world. We want to provide our followers with genuine and honest and when possible real time reviews of their favorite places to eat. We also would like to offer a place to share ones love for food and offer tips, stories and instructionals from top chefs and amateurs alike.

11/01/2026

Smoked pork rib roast, slow and steady until perfectly tender.

Seasoned generously with a custom blend of Penzeys Revolution, Chicago Steak, and Bavarian spice rubs, finished with extra garlic powder for depth. Glazed near the end with a sticky mix of peach–apricot jam, Worcestershire sauce, honey, and olive oil for that sweet-savory finish and lacquered bark.

Juicy slices, rich smoke, and just enough sweetness to balance the spice. This one delivered.

penzeys porkdone right weekendcook bbqathome

31/10/2025

Happy Birthday .frank.79827803 🍷🎉

Sous-Vide Duck Breast finished in cast iron, with a Blackberry + Red Wine Gastrique, Roasted Garlic Cauliflower Purée, and Fire-Kissed Rainbow Carrots.
Rich + crisp + bright, without being heavy. A proportion dish — fat, acid, sweet, smoke, all in balance.

How To (condensed):
• Score + season duck (salt, cracked black pepper, cracked coriander)
• Sous vide at 129°F for 1.5 hours
• Pat very dry → cast iron → crisp the fat cap slowly
• Rest
• In the same pan: melt sugar → red wine vinegar → red wine → blackberries → reduce → finish with butter + cracked pepper
• Steam cauliflower + roasted garlic → blend with duck fat + cream → cloud-smooth
• Roast carrots first, then kiss with flame just at the end
• Slice duck, drizzle sauce sparingly, flaky salt to finish

The trick is restraint. The sauce is a whisper, not a blanket.
Crisp on the outside, rosy in the middle, glossy but never sticky.
Everything tastes like itself — just turned up a little.

20/02/2025

🍷✨ Love on a Plate at Barley Swine ✨🍷

Valentine’s Weekend was nothing short of culinary magic at . Every dish was a love letter to flavor, and we were all in!

🍣 Hiramasa with kale chip, deviled egg, and a touch of luxe with caviar — a briny, crunchy bite of heaven.

🐟 Tuna & Beet with refried carrot and shiitake brought earthy and vibrant together in perfect harmony.

🦪 Big Tree Oysters swimming in pork broth with a burst of trout roe — savory, fresh, and unforgettable.

🔥 Blackened Cod with fennel and sunchoke butter was smoky, tender, and oh-so-rich.

🌮 Pig Face Carnitas with sweet potato mole and radish had the perfect balance of sweet, savory, and crunch.

🥩 Akaushi Ribeye paired with broccoli — simple, elegant, and full of deep, beefy flavor.

🌶️ Scallion Roll & Kimchi with rib cap — a fiery twist that had our taste buds dancing.

🍊 Tarragon Pavlova with beet, grapefruit, and orange — bright, zesty, and the perfect palate cleanser.

🍫 Dark Chocolate Fondant with peanut and passionfruit — the grand finale of decadence and tropical tang.

Every course was like a chapter in the perfect Valentine’s story. Cheers to love, laughter, and dishes that make your heart skip a beat! 💕

19/02/2025

🥩 Tomahawk Ribeye – Reverse-seared to perfection, then kissed by the flames directly over post oak for that deep, smoky char.

🍖 Beef Rib – Eight hours in a 150°F sous vide bath, locking in tenderness, then finished over post oak for a crust that crackles with every bite.

Pure, unadulterated beef bliss. Smoke, sear, and savor. 🔥🥩 Who’s hungry?

25/01/2025

Australian Wagyu Beef Tenderloin - Christmas Dinner.

Address

6555 Burnet Rd Suite 400

78757

Website

http://www.bloodygoodeats.com/

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