Several years ago I went to an expensive tasting event at the Austin Wine and Food Festival. There were about 20 or so celebrity chefs handing out bites of their food. The best bite I tasted that night was the beef rib that Wayne Mueller handed me.
Texas Monthly 2017 Top 50 BBQ Joints
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Last: 3 yr ago by agfan2013
Joe T Garcias has been open 82 years. Blue Bonnet Cafe has been open 88 years. Cattlemans Steakhouse in FW has been open 70 years. What's your point? I think all of these places serve mediocre food and people go there for the atmosphere/nostalgia.Quote:
Oh, and they've been doing it for 68 years... Yeah, they must be doing it wrong.
I said LM's food was above average. Never said they were doing anything "wrong". I've been dozens of times and it's never stood out on the level of Snows and Franklin's. I think the line speaks for itself...there are hour long waits in all the other top 10 places yet I've never seen one here.
THERE IS NOTHING MEDIOCRE ABOUT BREAKFAST AT BLUE BONNET CAFE!!!!
Now, lunch and dinner? Mediocre is being kinda generous.
Now, lunch and dinner? Mediocre is being kinda generous.
Ok. Biscuits "above average".
Picked up my BBQ Passport. Hit up Millers in Belton.
Brisket very good, pulled pork good, sausage meh. 49 to go.
Brisket very good, pulled pork good, sausage meh. 49 to go.
Going to Taylor tomorrow for the "Stomp 'n' Holler" festival. BBQ will include: Louie Mueller, Taylor Cafe, Southside Market, Original Black's (Lockhart), Mickelthwait, Stiles Switch and music headliner is The Mavericks.
BBC's pies are outstanding, dang it!
That's funny **** what you and slicer have done.
Truth changed their hours and is no longer open on Thursdays Would have been the best day to go for us to avoid some of the lines.
Hit Roegel's on Thursday. Thursday is smoked pastrami day. So so good.
Second trip to Franklin's was a success. The guy just flat out knows how to BBQ. Everything was fantastic, and I'm really glad I tried the smoked turkey this time. I've got a few ties on my list for the best brisket I've ever had (including his) but the ribs are hands-down the best I've ever had.
When their brisket is on points it's nothing less than excellent. I've it a few times in the last year and the brisket is incredible every time.Stive said:
Their ribs are awesome. Their brisket is meh. Stanley's has always been known for ribs and insane sandwiches. The brisket can hit from time to time but is real inconsistent.
This. It's usually really good brisket.Mr_mo8268 said:When their brisket is on points it's nothing less than excellent. I've it a few times in the last year and the brisket is incredible every time.Stive said:
Their ribs are awesome. Their brisket is meh. Stanley's has always been known for ribs and insane sandwiches. The brisket can hit from time to time but is real inconsistent.
That's interesting. I usually land on the brisket being "ok" with them hitting it just right every once in a while.
Their ribs are almost always on point, their turkey is excellent, and the mother clucker is still the best extreme sandwich I've ever had.
Their ribs are almost always on point, their turkey is excellent, and the mother clucker is still the best extreme sandwich I've ever had.
Ribs? Really? The two times I've had them they were terribly over... "Fall off the bone" means over... And they were too wet. No bark at all. Do better in my back yard.
All the God's, all the Heavens, all the Hells are within you.
I went to Harris in Waxahachie (new to TM top 50)
Overall thought it was solid, worth trying if you're nearby
Brisket
Very good overall
Excellent smoke and rub
A little overcooked to my taste, moist and tender though
Sausage
OK, nothing special
Beans
Outstanding
Would make a fine meal with a slab of cornbread
Contained Drippings, meat scraps, and tomatoes
Potato salad
Very good
Creamy, mustard not too heavy
Bread was toasted
Not a huge deal, but a half step up from plain white
Not much seating inside, plan for a to go order
Overall thought it was solid, worth trying if you're nearby
Brisket
Very good overall
Excellent smoke and rub
A little overcooked to my taste, moist and tender though
Sausage
OK, nothing special
Beans
Outstanding
Would make a fine meal with a slab of cornbread
Contained Drippings, meat scraps, and tomatoes
Potato salad
Very good
Creamy, mustard not too heavy
Bread was toasted
Not a huge deal, but a half step up from plain white
Not much seating inside, plan for a to go order
I don't really know how to respond to that other than, I bet there's not a 4 hour wait for your backyard bbq....
His ribs are absolutely perfect IMO: great bark, plenty moist, really rich flavor, and great texture. I know you can over-cook ribs and have them fall off the bone, his still had just enough of a pull to hang on to the bone until you tore it away with your teeth.
I had ribs from truth and you can tell the guy tries to copy a lot of Franklin's style (I think I remember reading somewhere he even admits he copies him) and while his were really good too, he overseasoned them just a bit as there was almost too much pepper taste in each bite.
His ribs are absolutely perfect IMO: great bark, plenty moist, really rich flavor, and great texture. I know you can over-cook ribs and have them fall off the bone, his still had just enough of a pull to hang on to the bone until you tore it away with your teeth.
I had ribs from truth and you can tell the guy tries to copy a lot of Franklin's style (I think I remember reading somewhere he even admits he copies him) and while his were really good too, he overseasoned them just a bit as there was almost too much pepper taste in each bite.
I did a write-up of Stanley's recently. I like 'em.
http://www.texasbbqadventures.com/2017/03/stanleys-famous-pit-bar-b-q-tyler.html
http://www.texasbbqadventures.com/2017/03/stanleys-famous-pit-bar-b-q-tyler.html
Black's pitmaster has died.
Formerly Willy Wonka
And if you asked the people in Line at Franklin's what they were there for, the overwhelming answer would be the brisket.
All I can say is the times I've had their ribs, they were seriously over.
All I can say is the times I've had their ribs, they were seriously over.
All the God's, all the Heavens, all the Hells are within you.
I agree that his ribs are incredible. Some of the best I've had...WGAS if he's famous for his brisket.Quote:
His ribs are absolutely perfect IMO: great bark, plenty moist, really rich flavor, and great texture. I know you can over-cook ribs and have them fall off the bone, his still had just enough of a pull to hang on to the bone until you tore it away with your teeth.
agfan2013 said:
I don't really know how to respond to that other than, I bet there's not a 4 hour wait for your backyard bbq....
There is a four hour wait in my backyard if you show up at 7am...
What day did you go to Franklins, what time did you show up?
Went on a Saturday and got in line about 7:50, which is almost to the end of the parking lot where the line will start to bend. We ate at 1:00.
Judging from the people behind us, I wouldn't get there any later than 8:30am on a weekend or Friday. I did get there around 9:15 on a weekday (can't remember if it was Tuesday, Wednesday, or Thursday) and ate at 12:30 so it's a little more reasonable then.
Judging from the people behind us, I wouldn't get there any later than 8:30am on a weekend or Friday. I did get there around 9:15 on a weekday (can't remember if it was Tuesday, Wednesday, or Thursday) and ate at 12:30 so it's a little more reasonable then.
I just left Roegels in Houston for the first time. I got the three meat plate with brisket ribs and chicken. Pretty solid but I only got a couple slices of lean brisket, good but I feel like I can't judge the place off of that. The TM review went out of their way to talk about the chicken so I wanted to try it but I thought that it hardly any smoke on it at all and needed a lot more salt and pepper, kind of meh. As I was walking out a guy with an Aggie ring on the porch had a plate full of fatty brisket (that looked amazing) and ribs with no sides, I felt like I was out-whataburgered, guess I'll have to suck it up and come back.
Think Im going to try and go to Snow's on the Saturday before July 4th. They open at 8 what time should I go? 730?
I've never had a problem getting there around 9:30 (30 to 45 min wait usually), but that was before they got the #1 ranking.
Blue star for "out-whataburgered"Water Turkey07 said:
I just left Roegels in Houston for the first time. I got the three meat plate with brisket ribs and chicken. Pretty solid but I only got a couple slices of lean brisket, good but I feel like I can't judge the place off of that. The TM review went out of their way to talk about the chicken so I wanted to try it but I thought that it hardly any smoke on it at all and needed a lot more salt and pepper, kind of meh. As I was walking out a guy with an Aggie ring on the porch had a plate full of fatty brisket (that looked amazing) and ribs with no sides, I felt like I was out-whataburgered, guess I'll have to suck it up and come back.
That's what you get for wasting your time on chicken.
Quote:
I've never had a problem getting there around 9:30 (30 to 45 min wait usually), but that was before they got the #1 ranking.
Yeah...the Snow's line has changed since the #1 ranking. We there last Saturday. Got there at 9:15. Waiting in line for 3 hours, only had sausage left.
Get. There . Early.
Owner was chatting up and down the line and said theres a solid like at 7am right now. I wouldn't want to get there any later than 8:00 if you wanted to try all their offerings.
Thanks PFG may be trying Snow's in a couple Saturday's.... good to know!
Do people show up w/ coolers and camp chairs? Or would I look totally out of place doing that at Snow's?
It's what they do at Franklin's so I'm sure they do that at snows too.
Never seen that at Snow's. Then again, I've never had to wait more than 30 minutes. Their new ranking may have changed things.
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