Thanks for the insight. We've got a Franklins brisket lined up to eat before the game on Saturday so we wont go without BBQ.CDub06 said:
That's a good plan. They're good about posting when they're sold out. It's worth chancing it as it's not far out of your way. My experience echos the 2-4 sell out suggested above.
However, I'm a big advocate for Tejas. I just don't know what they'd have left that late in the afternoon, I only eat there on Saturday mornings. It's terrific.
There's really not anything else "on the way" that's worth your time unless you want to swing through Houston proper.
Texas Monthly 2017 Top 50 BBQ Joints
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Last: 3 yr ago by agfan2013
Franklin Brisket & Weldwerks...?
You know it!CDub06 said:
Franklin Brisket & Weldwerks...?
But planning to do most of the eating and drinking at home in Wellborn before heading to campus.
So what time should I show up? I'll bring napkins.
Reminder that Chopped finals for BBQ is on tonight on the Food Channel. Truth BBQ is representing Texas bbq
What's the wait time like over at Truth BBQ? Do they sell out early?
We've always gone on Sundays ... Line isn't bad if you get there around 1045...
All the God's, all the Heavens, all the Hells are within you.
FIL will be laid up at St. Jo's this weekend so we are going to visit. Prob a good excuse to check out ALKM ? Any suggestions, seems like someone said the 3 bean side was good. Open to only getting brisket if other meats are par or sub par and getting more sides and beer/bourbon if need be.
Buddy of mine is planning on hitting up Truth tomorrow on his way south.
Any advice for lines on a random Friday?
Any advice for lines on a random Friday?
What's your site again? Wanted to read a few of your reviews.
I stopped by on a random Friday in June. Got there around 1, there were a dozen people in line, and they weren't sold out of anything.
Saturdays are a different story.
Saturdays are a different story.
Awesome.
Anything to for sure get and anything that's just "ok"?
Anything to for sure get and anything that's just "ok"?
Everything I've had there has been outstanding. My wife and I did the whole top 50 list last summer. Truth was her personal favorite.
www.texasbbqadventures.com
No new Reviews since the baby... my bad.
The map is up to date though (for the most part)!
No new Reviews since the baby... my bad.
The map is up to date though (for the most part)!
Hahaha...I understand. Congrats! Have one that just turn 2 a few weeks ago and one that turns 1 in 2 weeks. Total chaos!CDub06 said:
No new Reviews since the baby... my bad.
ATKM - fun little place. Cool atmosphere and great whisky selection. It's been a while since I've had black water draw beer and I enjoyed it quite a bit.
Brisket was pretty solid. Ribs were about the same quality as Rudy's. Jalapeo cheese Sausage was decent and had a kick. 3 bean side was good. Sweet mashed potatoes were creamy but too sweet for me. Wasn't a fan of potato salad.
Brisket was pretty solid. Ribs were about the same quality as Rudy's. Jalapeo cheese Sausage was decent and had a kick. 3 bean side was good. Sweet mashed potatoes were creamy but too sweet for me. Wasn't a fan of potato salad.
BurnetAggie99 said:
Anyone tried Texas 46 BBQ out by Spring Branch? Cuatro Kowalski is the owner who also owns Freedman's. Austin Fry and LaVon Grant are the pitmasters.
Also had some our SA Branch workers say Big Bib BBQ is a place I need to try. When I go to SA I always hit 2M.
Im a fan of Big Bib. Havent been to any of the other acclaimed SA hotspots though so i have nothing to compare it to.
But up Pit Room again today and their brisket was excellent. Turkey wasn't great and nor was the pulled pork but I'm a beef guy anyways.
Let's talk Kreuz Market Bryan.
Why does this get so little attention. I kno it is. It "elite" BBQ. But it is pretty good. Sausage has always been great at Kreuz. Brisket is not spectacular but still solid. Sides are well above average. Ribs are good.
Just curious - why is this place an afterthought?
Why does this get so little attention. I kno it is. It "elite" BBQ. But it is pretty good. Sausage has always been great at Kreuz. Brisket is not spectacular but still solid. Sides are well above average. Ribs are good.
Just curious - why is this place an afterthought?
Objective Aggie said:
Let's talk Kreuz Market Bryan.
Why does this get so little attention. I kno it is. It "elite" BBQ. But it is pretty good. Sausage has always been great at Kreuz. Brisket is not spectacular but still solid. Sides are well above average. Ribs are good.
Just curious - why is this place an afterthought?
In one word? Inconsistency.
I've been 10+ times and it's too up and down. I've had great brisket, not elite like snows or Franklin's, but very good nonetheless, and the very next time it's dried out and tasteless, Rudy's level or worse. Ribs are just average, Fargos does them way better. Sausage like the brisket has some good days, and some days where you couldn't mop up all the grease with an entire new paper towel roll.
If someone asks me where to go in B/CS I still send them to Fargos as long as it's lunch. Dinner is a different story but at the end of the day Kreuz just doesn't do enough to make itself stand out. But I'm also not overly impressed with the original location either, I can see it being a fringe top 50 place but nothing special there either.
just saw you can get a beef rib at Top Golf now
Only $25...you'd think it would be about $75 there based off how expensive everything else is.Jock 07 said:
just saw you can get a beef rib at Top Golf now
Quick Note:
We hit All The Kings Men on Saturday. It met expectations.
The appetizers of Rib Tips & Pork Belly Burnt Ends were nothing special in my book.
The brisket was the high point. The lean outshined the moist cuts. The Pulled Pork was also good.
The ribs weren't my cup of tea. I didn't care for the sauce used and that's where the majority of the flavor was coming from. A bit chewy and rather unremarkable...
Overall it was about a B for me. Above Average, but I doubt I'd be back, especially not at lunchtime. It's probably more of a dinner scene anyway.
We hit All The Kings Men on Saturday. It met expectations.
The appetizers of Rib Tips & Pork Belly Burnt Ends were nothing special in my book.
The brisket was the high point. The lean outshined the moist cuts. The Pulled Pork was also good.
The ribs weren't my cup of tea. I didn't care for the sauce used and that's where the majority of the flavor was coming from. A bit chewy and rather unremarkable...
Overall it was about a B for me. Above Average, but I doubt I'd be back, especially not at lunchtime. It's probably more of a dinner scene anyway.
That's a bunch of food! how much was your tab, $500ish? We ordered light and had a helluva tab, place is pricey.
GIG 'EM
I think it came out to be about $125 total. That's our usual Saturday barbecue bill.
Tickets on sale now for the Texas Monthly BBQ Fest events (including dinner at Franklin the night before the big event).
CDub06 said:
Quick Note:
We hit All The Kings Men on Saturday. It met expectations.
The appetizers of Rib Tips & Pork Belly Burnt Ends were nothing special in my book.
The brisket was the high point. The lean outshined the moist cuts. The Pulled Pork was also good.
The ribs weren't my cup of tea. I didn't care for the sauce used and that's where the majority of the flavor was coming from. A bit chewy and rather unremarkable...
Overall it was about a B for me. Above Average, but I doubt I'd be back, especially not at lunchtime. It's probably more of a dinner scene anyway.
After CDub's post I had to try All the King's Men. I went Friday 9/7 for lunch. We had Pork Belly Burnt Ends, Brisket, Ribs, Jalapeno Sausage, Gouda Mac and Cheese and their Parmesan Broccoli with balsamic glaze.
I found the pork belly burnt ends were good as well, and the best thing we had, but like he said not anything to rave about. The ribs were a little overcooked and lacked flavor. The Brisket was terrible. I have never had more obviously reheated in a bag in a sous vide bath Brisket in my life. The Jalapeno cheese sausage was ok I guess, just clearly some kind of eckridge style mass produced sausage. The gouda mac and cheese was raved on by our server and had no flavor and the broccoli apparently missed the balsamic glaze all together, just charred broccoli with parmesan cheese from a shaker dumped on.
All that being said, I love the location, I loved the layout and atmosphere of the restaurant, it seems like a very good concept for a restaurant, but they aren't winning any BBQ awards yet.
ILikeTacos said:
The Brisket was terrible. I have never had more obviously reheated in a bag in a sous vide bath Brisket in my life.
This is odd and doesn't jive with anything I've heard about the place plus my own trip out there.
I know several locals who all have really enjoyed it and specifically my future in laws were there Friday evening for downtown Bryan's first Fridays and said it was incredibly good and got the brisket. Strange....
Buddies and I got the last pound of brisket at Corkscrew on Friday afternoon. It was really, really good. Ribs on point as well. Turkey was all that was left to round out the three meat plate. It was tender and flavorful even at 230pm. I also really liked their coleslaw. It had a just the right amount of acidity and a little heat at the end.
I'll be flying in to Houston a lot more these days for games and the quality of the food makes me want to book 8am flights out of Denver instead of noon!
https://instagr.am/p/Bnb9f1vF6t9
I'll be flying in to Houston a lot more these days for games and the quality of the food makes me want to book 8am flights out of Denver instead of noon!
https://instagr.am/p/Bnb9f1vF6t9
My general rule of travel is: take the first flight out because it's less likely to be delayed/cancelled & because you can fit another meal in at your destination.
You gotta check out the pulled pork next time too.
You gotta check out the pulled pork next time too.
pretty good looking rack a few pics up.
wait..that's not ribs...
wait..that's not ribs...
Come on a Thursday and I'll take you to Roegels for the pastrami brisket (and Rueben)
I have a theory about that and I would not be surprised if the texture of the brisket is vastly different at dinner. I can only spot what I know because it is the same thing that happens when I reheat my brisket in a sous vide bath. The bark changes texture a lot and the meat itself become mushy. It still has good seasoning/flavor but the texture just gets thrown for a loop. My theory is they cook for the dinner crowd and cook enough briskets for the next day's lunch crowd, this way they don't have to babysit pits all night?agfan2013 said:ILikeTacos said:
The Brisket was terrible. I have never had more obviously reheated in a bag in a sous vide bath Brisket in my life.
This is odd and doesn't jive with anything I've heard about the place plus my own trip out there.
I know several locals who all have really enjoyed it and specifically my future in laws were there Friday evening for downtown Bryan's first Fridays and said it was incredibly good and got the brisket. Strange....
BSD said:
Come on a Thursday and I'll take you to Roegels for the pastrami brisket (and Rueben)
Sounds like a great idea for a TexAgs meetup!
Just had Pit Room in Houston for the very first time on Sunday and think its better than Pinker tons on all accounts. That being said, I have a hard time believing anything will ever beat Snows for me. That place is heaven on earth.
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