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Every year for Mother's Day, we spend the day driving around Austin to make sure we have time to visit with my wife's folks (usually at lunch) and my own parents (usually at dinner).  So on mother's day itself, my own wife really doesn't get to do what she wants.

So a few years back we started the tradition on the Saturday before mother's day, of doing exactly what SHE wants.  And typically, what she wants is to lounge around all day by the pool, doing absolutely nothing, with me bringing her boat drinks, and me cooking a full-on brisket BBQ dinner with all the sides, and inviting over a select few friends and family (NOT our parents), for a relaxed afternoon and evening.  I even set up our outdoor blowup movie screen and outdoor projector, and we watched an outdoor movie of her choice-- which was Empire Strikes Back because my i s c & a aggie wife is awesome.

But anyway, none of that is the point of this-- I made my best brisket ever.  And since my brisket is better than restaurant brisket (even places like Franklin and Snow's), then it's possible I just made THE best brisket ever.  I say with great humility of course...

my memory isn't good, but I think the caddie at Kiawah was $60 + $20 tip

but you weren't allowed on the course w/o one.
well, unless you were a member

we also rode in carts.
It's a long drawn out course.  plenty of steps from green to the next tee box in spots

my memory isn't good, but I think the caddie at Kiawah was $60 + $20 tip

we also rode in carts.

I haven't looked closely, but a few places I've looked (like Pebble or Bandon) I think it might be in the realm of $100 for a caddie on one bag, or $150 for dual carry split between two people. But most suggest then a 50% tip at the minimum. 

I guess at Kiawah since you were in carts the caddies were spared from carrying the bags? I can see how that might bring it down a bit. 

Friday night my wife and I went out to get my early birthday present: a 36" Blackstone Griddle. It was cheapest at Costco by far compared to other retailers and we were worried that if we waited until my actual birthday later in the summer, they might not still have it in warehouse (it was significantly more expensive online). 

Afterwards I took her out for date night at a restaurant we've wanted to try that was in the same area called Bricco. It's sort of a "Cucina & Wine Bar" but I know a little history of the place. Apparently back in the 1990s one of the owners started a Chicago restaurant in town, which I recall looking for shortly after I moved to SoCal only to find that it (sadly) had closed down. His son (who was involved in the restaurant) ended up opening a business in Irvine serving the corporate lunchtime rush and also doing catering, called Chicago's Best (later renamed to Aioli). I ended up finding that place and it became one of my favorite workday lunch spots--especially after my company moved into an office campus right across the freeway. They knew what they were doing with an Italian Beef sandwich. 

I kept driving past this place seeing the "Aioli" truck parked out front thinking "why is it there" and the Bricco web site explains everything; the father and son are back at it. And they offer Chicago tavern-style pizza. 

Which was legit. We will be back.  

Pizza slices should be wedges.  Weird Chicago yankees.

Pizza slices should be wedges.  Weird Chicago yankees.

Says a guy who would put brisket on a pizza..

Says a guy who would put brisket on a pizza..

I don't recall ever having a brisket pizza, but... why wouldn't one put brisket on a pizza?

People put anchovies and sardines on pizza.  People put artichokes and sausage on pizza.  Some people even crack a raw egg onto your pizza right in front of you.

So, why would brisket be omitted from the "acceptable" list?