John Wesley's Pick Pocket Billiards
John Wesley’s Pick Pocket Billiards Bar in Big Spring
102 E 3rd St, Big Spring, TX 79720
Monday: Closed | Tuesday: 5PM-12AM | Wednesday: 5PM-12AM | Thursday: 5PM-12AM | Friday: 5PM-12AM | Saturday: 5PM-12AM | Sunday: Closed
America/Chicago time zone
4.6 average rating from 71 reviews for John Wesley’s Pick Pocket Billiards
Related Posts
Loading...
No Records Found
Sorry, no records were found. Please adjust your search criteria and try again.
Maps failed to load
Sorry, unable to load the Maps API.
Chicken Dinner with Broccoli, Carrots, and Fries
A weeknight chicken dinner with crisp fries, tender broccoli, sweet carrots, and juicy chicken, all easy to season and serve.Cheesy lasagna recipe
Here’s an exceptional lasagna recipe that is sure to impress. This recipe combines a rich, homemade meat sauce, a creamy...Raspberry Cream Cake Slice: A Simple Layered Dessert Idea
Make a raspberry cream cake slice with soft layers, a berry filling, and a light cream finish—easy to chill, slice, and serve.How to Make Turkish Coffee at Home
Make a small, foamy cup of Turkish coffee on the stovetop with fine-ground coffee, optional sweetness, and a simple cardamom variation.Cilantro-Onion Steak Tacos (Easy Skillet Recipe)
Weeknight-ready skillet steak tacos with warm corn tortillas, tender beef, and a fresh chopped cilantro-onion topping. Plus a quick tomato-style salsa.Rustic Seed-Topped Tea Cake (Simple Everyday Vanilla Yogurt Cake)
A simple, single-layer vanilla yogurt tea cake topped with seeds and baked in an 8- or 9-inch round pan. Moist, tender, and perfect for coffee, brunch, or an easy spring dessert.Grilled Stuffed Bell Peppers: A Flavorful and Colorful Delight
Get ready to savor the vibrant and delightful flavors of our Grilled Stuffed Bell Peppers. Imagine juicy bell peppers, carefully...Crispy Fried Mushrooms Recipe
Wash mushrooms and trim stems slightly. Set aside.
Mix flour, salt, mustard, paprika and pepper in large plastic food storage bag. Set aside. Place buttermilk in small bowl. Dip a few mushrooms at a time in buttermilk. Place in bag with flour mixture. Shake to coat.
Heat 2 to 3 inches Crisco Oil in deep-fryer or heavy saucepan to 375ºF. Fry a few mushrooms at a time 2 to 3 minutes, or until deep golden brown, turning over several times. Drain on paper towels. Serve hot with catsup, if desired.







