As already said, get all you can but definitely don't skip on the brisket. Just as good as Franklin and snows, it's phenomenal. I was thinking of making a trip this Friday as well which would be my third visit.
Texas Monthly 2017 Top 50 BBQ Joints
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Anyone had Harlem Rd bbq in Richmond? Popped up on my Instagram feed. And in clicking around I found another new place I think in the east end called Victorian bbq. Looks pretty tasty. They do a whole tri tip which I'm interested to try just for novelties sake.
ChipFTAC01 said:
Anyone had Harlem Rd bbq in Richmond? Popped up on my Instagram feed. And in clicking around I found another new place I think in the east end called Victorian bbq. Looks pretty tasty. They do a whole tri tip which I'm interested to try just for novelties sake.
Have you ever had smoked TriTip? We do them all the time at the house and they're great. They also smoke pretty fast (60-90 min) and have an excellent flavor. We cooked them all the time in Oregon because they're readily available. I like them smoked, grilled, or oven roasted.
I haven't had one smoked but my mom used to oven roast them.
Tri-tip is really popular on the central coast in CA often called Santa Maria BBQ. they typically grill it over a fire on a grill with an adjustable grate that allows them to keep it off of the direct heat. If done right it's damn good. Smoked tri-tip sounds like it could be really good. Especially if they have some good salsa for it as well.
My only experience with them was at the last Houston Throwdown. I was interested in trying them because I wasn't familiar. They weren't as creative as everyone else, but their ribs were good enough to warrant a trip to their location for sure.ChipFTAC01 said:
Anyone had Harlem Rd bbq in Richmond? Popped up on my Instagram feed. And in clicking around I found another new place I think in the east end called Victorian bbq. Looks pretty tasty. They do a whole tri tip which I'm interested to try just for novelties sake.
OregonAggie said:ChipFTAC01 said:
Anyone had Harlem Rd bbq in Richmond? Popped up on my Instagram feed. And in clicking around I found another new place I think in the east end called Victorian bbq. Looks pretty tasty. They do a whole tri tip which I'm interested to try just for novelties sake.
Have you ever had smoked TriTip? We do them all the time at the house and they're great. They also smoke pretty fast (60-90 min) and have an excellent flavor. We cooked them all the time in Oregon because they're readily available. I like them smoked, grilled, or oven roasted.
This. I do them too, quick and easy and really good. Hit it with a rub, smoke to medium rare or so and that's it. The only problem is not everyone has them, but just ask the butcher at the store.
Going to Paso Robles this weekend. First thing we're doing off the plane is getting Tri Tip.Jock 07 said:
Tri-tip is really popular on the central coast in CA often called Santa Maria BBQ. they typically grill it over a fire on a grill with an adjustable grate that allows them to keep it off of the direct heat. If done right it's damn good. Smoked tri-tip sounds like it could be really good. Especially if they have some good salsa for it as well.
Best spot I ever found was a little market in Los Olivos. Don't remember the name of it but shouldn't be hard to find. Only on Saturdays IIRCNColoradoAG said:Going to Paso Robles this weekend. First thing we're doing off the plane is getting Tri Tip.Jock 07 said:
Tri-tip is really popular on the central coast in CA often called Santa Maria BBQ. they typically grill it over a fire on a grill with an adjustable grate that allows them to keep it off of the direct heat. If done right it's damn good. Smoked tri-tip sounds like it could be really good. Especially if they have some good salsa for it as well.
Yeah I lived in Frisco for awhile and thankfully the Kroger by my place had them. Luckily I live in Dripping Springs now and the HEB there seems to always have them.
That looks too far south for us. I've got three spots lined out. Hopefully I can get the other three going on the trip on board.Jock 07 said:Best spot I ever found was a little market in Los Olivos. Don't remember the name of it but shouldn't be hard to find. Only on Saturdays IIRCNColoradoAG said:Going to Paso Robles this weekend. First thing we're doing off the plane is getting Tri Tip.Jock 07 said:
Tri-tip is really popular on the central coast in CA often called Santa Maria BBQ. they typically grill it over a fire on a grill with an adjustable grate that allows them to keep it off of the direct heat. If done right it's damn good. Smoked tri-tip sounds like it could be really good. Especially if they have some good salsa for it as well.
Yea I always forget how much further north paso is from my old stomping grounds around vandenberg
Brought in Corkscrew BBQ for a customer lunch and they loved it. That place is pretty dang good.
I have to be at a meeting in Pearland at 3:30 tomorrow. Does Killen's sell out and close or will I have a chance if I get there at 2?
They won't be sold out.
Let us know what you think about it. I went there a few weeks ago and wasn't impressed. While I say that, I'll check them out again because maybe I went on an off day.
They should still have plenty at 2.
Get a round in at Golfcrest while you're in the area.
Get a round in at Golfcrest while you're in the area.
I've had it a few times and it was hit or miss. It's definitely worth trying if you're close by. I've enjoyed their brisket and ribs before. My favorite thing about them is that they're open on Sundays.
OregonAggie said:
Yeah I lived in Frisco for awhile and thankfully the Kroger by my place had them. Luckily I live in Dripping Springs now and the HEB there seems to always have them.
Smoked one last night for dinner. 250 for about 1.5 hrs for medium rare. Delicious as always. I have heard some people cook them to brisket range in the 200s. Anyone do this, and is it good?
Tri Tip? Doubtful it would be any good at that temp. Maybe if you took it all the way there at a 250 cook temp, but I'd still think it'd turn out really tough.Cstrickland05 said:OregonAggie said:
Yeah I lived in Frisco for awhile and thankfully the Kroger by my place had them. Luckily I live in Dripping Springs now and the HEB there seems to always have them.
Smoked one last night for dinner. 250 for about 1.5 hrs for medium rare. Delicious as always. I have heard some people cook them to brisket range in the 200s. Anyone do this, and is it good?
Cstrickland05 said:OregonAggie said:
Yeah I lived in Frisco for awhile and thankfully the Kroger by my place had them. Luckily I live in Dripping Springs now and the HEB there seems to always have them.
Smoked one last night for dinner. 250 for about 1.5 hrs for medium rare. Delicious as always. I have heard some people cook them to brisket range in the 200s. Anyone do this, and is it good?
I did that the first time I smoked one and it was pretty tough like NColoradoAG said. Cooking to medium rare is the way to go.
Agreed. The cut always seems to soak up the right amount of smoke in the 60-90 minutes it takes to get to 125 before searing. Especially if you go heavy on coarse pepper.OregonAggie said:Cstrickland05 said:OregonAggie said:
Yeah I lived in Frisco for awhile and thankfully the Kroger by my place had them. Luckily I live in Dripping Springs now and the HEB there seems to always have them.
Smoked one last night for dinner. 250 for about 1.5 hrs for medium rare. Delicious as always. I have heard some people cook them to brisket range in the 200s. Anyone do this, and is it good?
I did that the first time I smoked one and it was pretty tough like NColoradoAG said. Cooking to medium rare is the way to go.
OregonAggie said:
Let us know what you think about it. I went there a few weeks ago and wasn't impressed. While I say that, I'll check them out again because maybe I went on an off day.
Just finished. You and I must have both caught them on off days. Brisket was extremely overcooked and dry. Sausage was pretty good. Had greens and they were excellent. I don't know that I'd go again. Next time I'm this direction I may try that Central Texas joint down the street.
I've eaten at Killen's plenty of times and for me they range from about B+ to A+, but it's typically in the A range. Last time I ate there (April) was the best I've had from them in a while. I can't imagine Killen's ever disappointing me.
NColoradoAG said:Agreed. The cut always seems to soak up the right amount of smoke in the 60-90 minutes it takes to get to 125 before searing. Especially if you go heavy on coarse pepper.OregonAggie said:Cstrickland05 said:OregonAggie said:
Yeah I lived in Frisco for awhile and thankfully the Kroger by my place had them. Luckily I live in Dripping Springs now and the HEB there seems to always have them.
Smoked one last night for dinner. 250 for about 1.5 hrs for medium rare. Delicious as always. I have heard some people cook them to brisket range in the 200s. Anyone do this, and is it good?
I did that the first time I smoked one and it was pretty tough like NColoradoAG said. Cooking to medium rare is the way to go.
Good to hear. I was pretty skeptical of cooking one that long.
That was my one and only time at Killen's so its possible it was just off. The brisket was really dry. I should have opted for something else when I saw it.
https://instagr.am/p/BXTWOkDgEq8
Last time I went (granted it was almost a year ago according to instagram... time flies) it was the best of the ~5 times I've been to Killens.
Last time I went (granted it was almost a year ago according to instagram... time flies) it was the best of the ~5 times I've been to Killens.
Not much of a line today, glad we didn't get here any earlier.
We have our office team lunch today and I convinced our group of me + 4 ladies to go to Pit Room. Should be a great friday lunch
First time at truth.
Everything's great.
Everything's great.
Well I didn't know I'd be texags famous from a different poster! That's me in the grey shirt haha.
Rolled up at 10:30 and was 5th in line, a long line didn't really start forming until right when they opened.
Got lean and moist brisket, a pork rib, and some turkey. As always it was fantastic and his brisket is just as good as Snows and Franklin, rib and turkey both really good too but not as elite.
The owner/pitmaster is a nice guy, I asked about his pits and he gave me a rundown and talked with me for a few minutes and said to message him on social media if I ever needed help picking out a builder if I wanted a similar one.
Rolled up at 10:30 and was 5th in line, a long line didn't really start forming until right when they opened.
Got lean and moist brisket, a pork rib, and some turkey. As always it was fantastic and his brisket is just as good as Snows and Franklin, rib and turkey both really good too but not as elite.
The owner/pitmaster is a nice guy, I asked about his pits and he gave me a rundown and talked with me for a few minutes and said to message him on social media if I ever needed help picking out a builder if I wanted a similar one.
Looks like the rib is giving you a lecture.
How are the greens?
A lecture on how much we were about to spend and not cut any corners, maybe. Sometimes I think she likes going to these top 50 places more than I do!
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