They're phenominal as a brewery. The BBQ is good enough. Brisket isn't great. Ribs are above average. Pulled pork is top notch. I also liked the spicy pickles. Original pit master was from Chicago.
Texas Monthly 2017 Top 50 BBQ Joints
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Last: 3 yr ago by agfan2013
Was the wait around 40 minutes? Thinking about going tomorrow, but not sure what time I should show up.OregonAggie said:
I Showed up around 10:40. I was told I'd wait for about 45 minutes. Talked to a lady that got here at 9 and was 2nd in line. She said by 9:30 there were about 70 people behind her.
I will definitely post some pics!
I was there yesterday and they were out of a lot of stuff. Ribs and brisket were good.jh0400 said:
My stepdad went to Longview on Wednesday for burnt end boudin at Bodacious. That stuff is ridiculously good.
I'm headed to Pody's in Pecos tomorrow. Anyone else been there?
Stopped by Blue Moon BBQ tonight for dinner. Had the prime rib which was excellent, brisket was a tad dry but was expecting that for the end of the day, still tasted good, and the cowboy cornbread (absolutely fantastic).
Definitely a good place worth being on the list and real friendly service. The lady who a part owner is super nice and talkative, she was giving us and other people in the store the whole rundown on making the list, and what it's been like after.
Definitely a good place worth being on the list and real friendly service. The lady who a part owner is super nice and talkative, she was giving us and other people in the store the whole rundown on making the list, and what it's been like after.
I've been going to Blue Moon for years. Fun little stop on the way to BCS. I like to think I'm the one that tipped Daniel off about the place.
Got to Cattleack around 10:20, ordered at 11:10. Headed home with it now - will report back later.
Quinn said:
Got to Cattleack around 10:20, ordered at 11:10. Headed home with it now - will report back later.
I have a rule to always eat brisket on site.
Objective Aggie said:Quinn said:
Got to Cattleack around 10:20, ordered at 11:10. Headed home with it now - will report back later.
I have a rule to always eat brisket on site.
I live 15 min away and have a rule to get the baby home while she's still happy before she has a meltdown at a BBQ place.
Quinn said:Objective Aggie said:Quinn said:
Got to Cattleack around 10:20, ordered at 11:10. Headed home with it now - will report back later.
I have a rule to always eat brisket on site.
I live 15 min away and have a rule to get the baby home while she's still happy before she has a meltdown at a BBQ place.
Where's our report you promised?!?!?
I thought they were absolutely amazing.
Really enjoyed Cattleack. Can see why it was ranked in the top 10. Went with brisket (fatty and lean), pork ribs, and burnt ends. Burnt ends were the best of the three and were absolutely incredible. Bite sized morsels that were smokey and sweet. The fatty brisket's fat cap was a very good consistency and had a nice flavor. Lean was nice and tender. Ribs were solid, not spectacular. Nice pull when I bit into them and cooked well. Just a step below some of the great ribs I've had in Texas. Went with beans, grits, and Mac & cheese for my sides. All really good, especially the beans that had shredded brisket in them. I'd put it above Pecan Lodge for best in Dallas (and I like PL more than a lot on this board).
Yeah, sounds grossQuinn said:
Really enjoyed Cattleack. Can see why it was ranked in the top 10. Went with brisket (fatty and lean), pork ribs, and burnt ends. Burnt ends were the best of the three and were absolutely incredible. Bite sized morsels that were smokey and sweet. The fatty brisket's fat cap was a very good consistency and had a nice flavor. Lean was nice and tender. Ribs were solid, not spectacular. Nice pull when I bit into them and cooked well. Just a step below some of the great ribs I've had in Texas. Went with beans, grits, and Mac & cheese for my sides. All really good, especially the beans that had shredded brisket in them. I'd put it above Pecan Lodge for best in Dallas (and I like PL more than a lot on this board).
Quinn said:Objective Aggie said:Quinn said:
Got to Cattleack around 10:20, ordered at 11:10. Headed home with it now - will report back later.
I have a rule to always eat brisket on site.
I live 15 min away and have a rule to get the baby home while she's still happy before she has a meltdown at a BBQ place.
If that's referencing the emoji, it was supposed to represent how stuffed I was afterwards.
Quinn said:
If that's referencing the emoji, it was supposed to represent how stuffed I was afterwards.
Trying Black Box in Georgetown tomorrow (John Mueller's new spot). Will report back...
Anxious to try that place. Have never been to any of his establishments (have been to LM but not while he was there) and have always wanted to.jah003 said:
Trying Black Box in Georgetown tomorrow (John Mueller's new spot). Will report back...
bb06 said:
I'm headed to Pody's in Pecos tomorrow. Anyone else been there?
I've been a couple of times. First time I just kinda stumbled upon it when I was working out there. It's good stuff - and the only decent option in that BBQ desert. People go nuts for the hominy.
Had Stiles Switch for lunch today. The brisket was a little overcooked, but the ribs and pulled pork were both solid. The jalapeo cheese sausage was good as well.
jh0400 said:
Had Stiles Switch for lunch today. The brisket was a little overcooked, but the ribs and pulled pork were both solid. The jalapeo cheese sausage was good as well.
Same experience. Brisket was dry! Everything else was just ok. Nice folks running the counters but not sure I'll ever need to return
The brisket wasn't dry. I ordered from the point, and it was moist but falling apart.
Hit up Black Box in Georgetown today... Got there at 10:30 and was eating by 10:45. Mueller was passing out Lone Star's to the "line" (there were maybe 10 of us) as soon as we showed up.
I got Brisket, Pork Ribs, and the sausage. Brisket was awesome. Not Franklin quality, but still great. Nice pepper bark. Rib's and Sausage were both solid. I'll definetly visit again. No line, pretty sweet location and quality BBQ.
I got Brisket, Pork Ribs, and the sausage. Brisket was awesome. Not Franklin quality, but still great. Nice pepper bark. Rib's and Sausage were both solid. I'll definetly visit again. No line, pretty sweet location and quality BBQ.
Nice.
Went to Stiles Switch the other week. Got ribs, brisket, and sausage. Ribs were so tough I couldn't get a bite off without ripping and tearing like a shark. Brisket and sausage were pretty good. Exact opposite experience from my previous visit where the brisket was bone dry and the ribs were really good. I feel like they need to work on their consistency.
evan_aggie said:jh0400 said:
Had Stiles Switch for lunch today. The brisket was a little overcooked, but the ribs and pulled pork were both solid. The jalapeo cheese sausage was good as well.
Same experience. Brisket was dry! Everything else was just ok. Nice folks running the counters but not sure I'll ever need to return
This was my exact experience. People were nice but BBQ was not very good. Had potential but everything was over cooked.
Now I remember why I love Texas BBQ. In North Carolina for a bull event this weekend and decided to try some Carolina style BBQ. Ribs were super sweet and goopy. Pulled pork was dry. Brisket had no bark and was dry. Everything has to be doused in sauce.
Ready to get back where we know how to do it right.
Ready to get back where we know how to do it right.
All the God's, all the Heavens, all the Hells are within you.
Went to Killen's yesterday for the first time and I can see why it didn't make the TM Top 10. I thought it was really really good but not quite elite. Still think my favorite in the Houston area so far is Tejas
agcrock2005 said:Anxious to try that place. Have never been to any of his establishments (have been to LM but not while he was there) and have always wanted to.jah003 said:
Trying Black Box in Georgetown tomorrow (John Mueller's new spot). Will report back...
His old spot was my favorite BBQ place and I was pretty sad to see it go under. His beef ribs were the best I've ever had.
Definitely looking forward to hitting up black box next time I'm in town.
Made a little lunch adventure today to Truth with my buddies... that was outstanding. Had the pulled pork, sausage, brisket, mac & cheese, beans, and corn pudding.
Really don't cheat you on the 3 meat plate
Really don't cheat you on the 3 meat plate
http://www.texasmonthly.com/bbq-snob/john-mueller-black-box-barbecue/?utm_source=Twitter&utm_medium=Social&utm_campaign=Web+Social&utm_content=Black+Box+BBQ
All the God's, all the Heavens, all the Hells are within you.
I go to Raleigh for a week every year. They always have one night where they serve BBQ, and every time I cringe. I've had the same experiences, even with the BBQ they all rave is the best in the state. Dry, dry, dry. How do you get pork to be as dry as sawdust like that??wadd96 said:
Now I remember why I love Texas BBQ. In North Carolina for a bull event this weekend and decided to try some Carolina style BBQ. Ribs were super sweet and goopy. Pulled pork was dry. Brisket had no bark and was dry. Everything has to be doused in sauce.
Ready to get back where we know how to do it right.
All I can do I smile and shake my head.
Also, this past year, the other night we had dinner it was TexMex, North Carolina style. It reminded me of stopping at a TexMex place years ago in Baltimore, where the Texas flag was prominently hung upside down and chili con queso was actual chili (beans and everything) that had been stirred into cheese sauce.
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Had Tejas for the first time on Saturday since the #6 ranking and it's still my favorite so far. Burnt Ends and brisket are amazing as is the carrot souffl. The sausage is just good but let's be real, it's all about the juicy brisket. Oh and they have awesome Micheladas, my favorite outside of Pastry War in downtown.
Side note: I got there at 10 am and pulled ticket #9. You could go and pull a ticket, leave and come back just before 11 and you'd still have your spot.
Side note: I got there at 10 am and pulled ticket #9. You could go and pull a ticket, leave and come back just before 11 and you'd still have your spot.
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Stiles virtually never runs out of food, which makes it harder to be consistent. Franklin and other are so consistent because all of their BBQ will be served in a 3 hour window
That's why most of the top 10 are run that way. Lot easier to make high quality bbq when you know exactly how much you're going to make each day. I think Pecan Lodge is a prime example of what happens when you go for quantity (revenues) rather than consistently good bbq.Keeper of The Spirits said:
Stiles virtually never runs out of food, which makes it harder to be consistent. Franklin and other are so consistent because all of their BBQ will be served in a 3 hour window
docaggie said:I go to Raleigh for a week every year. They always have one night where they serve BBQ, and every time I cringe. I've had the same experiences, even with the BBQ they all rave is the best in the state. Dry, dry, dry. How do you get pork to be as dry as sawdust like that??wadd96 said:
Now I remember why I love Texas BBQ. In North Carolina for a bull event this weekend and decided to try some Carolina style BBQ. Ribs were super sweet and goopy. Pulled pork was dry. Brisket had no bark and was dry. Everything has to be doused in sauce.
Ready to get back where we know how to do it right.
All I can do I smile and shake my head.
Also, this past year, the other night we had dinner it was TexMex, North Carolina style. It reminded me of stopping at a TexMex place years ago in Baltimore, where the Texas flag was prominently hung upside down and chili con queso was actual chili (beans and everything) that had been stirred into cheese sauce.
My god this is a nightmare I don't want to experience.
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