Regarding sides- beans at Pit Room are outstanding!
Highly doubtful that they will ever be open other than Saturday. The original Lexington meat market only served BBQ on Saturday only because it coincided with the sale at the auction barn. Doubt the BBQ tourists can generate enough demand to be open more than one day a week. Folks in LeeCo don't go bananas for it as it's just normal BBQ and won't generate enough local demand.Mustang1 said:
Will Snows ever be open more than just Saturdays or is that tradition never changing? Just wondering how that came to be.
I think you'd only be abused on the "we don't know **** about bbq thread". Anyone that knows Texas BBQ knows that Salt Lick is the winner of most over rated bbq in history award. How do you cook a decent brisket on a ****ing grill...you don't!AggieOO said:Salt lick sucks. Seriously. I'd rather eat Rudy's.willie wonka said:
None of the Elgin guys. No Salt Lick. We owe those guys a lot.
I've never understood the love for that place.
I will now prepare to be verbally abused.
Unless it's a lot better than 5 years ago, I completely agree. No place in Lockhart was worth a **** IMO back then. My wife's family lived there until 2013 and they moved to Taylor (home of another very over rated place...).Quote:
Black's top ten? C'mon, man. It's not comparable to Top Ten places like Snow's, Franklin,
See my above statement. Totally agree. I've been dozens of time and while above average for sure, they aren't near as good as the Snows/Franklins of the world. I think this is more about the tradition of the place because I've never had outstanding bbq here.Quote:
Louie Mueller still in the top five? Their brisket was not worth having the one time I went.
Agree. Not in my top 100. Lots of hype when they opened. Their pickles are their best item...and their sausage which they get from another restaurant.Quote:
Lockhart Smokehouse in Dallas is a joke.
Wicked Good Ag said:
I know this thread will continue to discuss brisket but what sides do you always get at some of these locations
One thing at Truth is our kids love the mac and Cheese and it is decent to me but their collared greens and corn pudding are great
What sides/ desserts are a go to item at some spots ?
kylewhitener said:
Does anyone know how Texas Monthly chooses which BBQ places to try out for the list, and how many they went to? Is there an 'entry' fee that these places give Texas Monthly to be eligible for the list?
Quote:
How We Did It
This is the fifth time that Texas Monthly has created a list of the top fifty barbecue joints, beginning the noble pursuit in 1997. We've refined our process since then, acquiring a barbecue editor, Daniel Vaughn, in 2013. Vaughn did most of the legwork in getting the current list started, traveling 65,000 miles and dining at over 400 places. Last fall, Vaughn put a handful of staff members, restaurant reviewers, and freelancers through barbecue camp. There, Vaughn trained the 'cue crew on the finer points of flavor, bark, smoke penetration, and fat rendering. Then, armed with score sheets, Vaughn's two dozen eaters set out across Texas. Over six months, they covered 23,000 miles, visited more than 350 places, and got two speeding tickets (jury is still out on if those can be added to the expense account). The resulting list had 29 newcomers and 21 old-timers. There is no hard data available on the amount of Tums ingested during the making of this list.
I believe Daniel Vaughn visits each place and two other reviewers also visit each place. All three on separate trips. All the pitmasters are going to know who Daniel is, but they won't necessarily know who the other two are.Quinn said:
I saw him mention three visits to certain joints, so it wasn't a one off at all the places on the list, it would seem.
I don't think this list will change it that much. Snow's was in the top four in 2013, and it was the number once place before that.AggieStout said:
I need to make it out to Snow's at some point. This list though will make that difficult to do now. Maybe ill go when the weather forecast is going to be bad
Agree with Bryan below. It's been legit for a while now and anyone familiar with TM has known of them. Heck, Franklin has openly talked about how good Snows is for years. It might increase the lines a little near term but they've always had a pretty large following.AggieStout said:
I need to make it out to Snow's at some point. This list though will make that difficult to do now. Maybe ill go when the weather forecast is going to be bad
I don't get the beef rib craze...it's brisket on a stick!JR_83 said:
I need to go back and try the beef ribs and turkey.
brisket on a stick sounds awesome.agcrock2005 said:I don't get the beef rib craze...it's brisket on a stick!JR_83 said:
I need to go back and try the beef ribs and turkey.
OregonAggie said:
The only omission I'm surprised about are Buzzie's in Kerrville and Blacks. Those places are great.
dragmagpuff said:Mustang1 said:
Will Snows ever be open more than just Saturdays or is that tradition never changing? Just wondering how that came to be.
Tootsie, the 82 year old postmaster still works 30 hours a week as a maintenance lady for the local school.
I think a lot more people are on your side of this argument than mine, considering it's being cooked at damn near every good bbq place in the state right now!AggieOO said:brisket on a stick sounds awesome.agcrock2005 said:I don't get the beef rib craze...it's brisket on a stick!JR_83 said:
I need to go back and try the beef ribs and turkey.
agcrock2005 said:I don't get the beef rib craze...it's brisket on a stick!JR_83 said:
I need to go back and try the beef ribs and turkey.
I usually don't do bbq while waiting for connecting flights, but I do have to say that in DFW, Salt Lick >> Dickey's.agcrock2005 said:I think you'd only be abused on the "we don't know **** about bbq thread". Anyone that knows Texas BBQ knows that Salt Lick is the winner of most over rated bbq in history award. How do you cook a decent brisket on a ****ing grill...you don't!AggieOO said:Salt lick sucks. Seriously. I'd rather eat Rudy's.willie wonka said:
None of the Elgin guys. No Salt Lick. We owe those guys a lot.
I've never understood the love for that place.
I will now prepare to be verbally abused.
And you pay for the bone....agcrock2005 said:I don't get the beef rib craze...it's brisket on a stick!JR_83 said:
I need to go back and try the beef ribs and turkey.
No wai! I was making a point if he believes it to be the same as brisket, and now you are paying for a massive amount of weight you can't eat... That is all.CDub06 said:
Of course you pay for the bone - the restaurant pays for the bone. It's no different than pork ribs.
Such a better cut of meat than brisket - it gives you more options. Anyway, also now popping up at some of these high end places is pastrami beef ribs. Someone explain this before my face melts off. Must try...agcrock2005 said:I think a lot more people are on your side of this argument than mine, considering it's being cooked at damn near every good bbq place in the state right now!AggieOO said:brisket on a stick sounds awesome.agcrock2005 said:I don't get the beef rib craze...it's brisket on a stick!JR_83 said:
I need to go back and try the beef ribs and turkey.