Who the hell boils their meat? ???

I found out from someone in the industry that is consistently in the Texas Monthly Top 50, that a LOT of places boil their meat. This place is in the Hill Country, not naming names.

There are some major name BBQ places that don't even have a chimney, let alone smoke coming out of it. Ever wonder how they cook?

Some will boil it until it's partially cooked, then throw it on a pit to give it some flavor but the majority of it is boiled.

I have heard of places that put the beef on the pit for about an hour, then finish the rest of the cooking in the oven. My Mom did that one time after hearing about it. Actually, it was good. Boiling, I have never heard of.

Friends don't let friends boil their brisket!

No love for Martin's these days?

Last couple times I've been to Martin's it was sub par. Employees were rude, food took forever to recieve, and it did not taste good. Not real motivated to go back.

Martins is still good. The key is to call ahead. Fargos can't be bothered with answering their phone any more so they arent an option unless you have a lot of time for lunch.

Looking forward to trying the new place.

Boiling is what they do to the baby back ribs where they have the "falling of the bone" ribs in most restaurants like Roadhouse etc. Never heard of doing it with brisket.

Bump for Kreuz! And Fitch! (Sorry for the new varsity thread).

Lockhart BBQ 4 life!

[This message has been edited by Clay taylor (edited 3/12/2014 10:09p).]

YES!!!!

Martin's will have to either become motivated or sell the place when their clientele starts dying off in a few years. They don't seem to care if anyone is there except for their regulars.

Uh Oh...is this ^^^^^ THE Clay Taylor?

Anyone know their hours??

They open Monday. Don't know their hours.

Pics of Bryan Kreuz BBQ

No sauce.... no bueno. Pass.

quote:

---

I found out from someone in the industry that is consistently in the Texas Monthly Top 50, that a LOT of places boil their meat. This place is in the Hill Country, not naming names.

There are some major name BBQ places that don't even have a chimney, let alone smoke coming out of it. Ever wonder how they cook?

Some will boil it until it's partially cooked, then throw it on a pit to give it some flavor but the majority of it is boiled.

---

I know that Rudy's and C&J do have smokestacks. Who doesn't?

Dickys

quote:

---

Dickys

---

And they're turrible.

SAWGunner, have you tried Blue Moon barbecue out near Edge?

quote:

---

They open Monday. Don't know their hours.

---

Yelp FTR will be posted late Sunday night,

quote:

---

quote:

---

Dickys

---

And they're turrible.

---

That's an understatement

We tried it out today. I'm not a big fan of BBQ. Their food was GREAT! We had green beans, turkey, pork ribs, and brisket. All the meat was very moist.

Staff, perhaps merge the two Kreuz's threads? They are both good threads but probably should be together, thanks.

Flyrod. Thought same thing

Dickey's in CS is awesome. always a favorite for the fam

quote:

---

Dickey's in CS is awesome. always a favorite for the fam

---

Tried Kruez today.

The brisket was excellent.!

The sausage was also very tasty, but I prefer mine a little less fatty. Potatoes were great! I thought I'd miss BBQ sauce, but it was good w/o.

Probably won't frequent too often, however, as I prefer to eat with a fork. For those that don't mind, they should definitely give it a try!

quote:

---

Dickey's in CS is awesome. always a favorite for the fam

---

It can't even be called BBQ it's so bad.

This thread is being locked due to topic duplication. Please carry on here.