You could substitute Pecan Lodge for Fargo and it would be spot on. I think a lot of these guys start seeing dollar signs and think capacity and numbers through the door and no longer need to worry about being top 5 or 10. Hell, look at Coopers. That ****hole cranks out BBQ in Fort Worth and it is awful. This is one of the reasons I love Snow's so much. They could absolutely kill it but other than the smoker upgrade 10 years (approx.) ago they're still in the same tiny building and only open on Saturdays.Bulldog73 said:
Fargo is extremely hit and miss. They've also gone down since expanding hours and moving locations. It's added to the fanbase and revenue, but quality has certainly slipped some.
Bryan98 said:
I hit a couple of notable places recently:
City Market in Luling: Texas Monthly says they've got tasteless brisket, and they do. Absolutely crap. Wouldn't eat it again for free. It's sad what a storied place has come to. Wish we'd driven a bit more out of the way to Black's. More like ****ty Market.
Garcia's Mexican Food To Go in SA: Not a traditional BBQ joint, but it's been written up by the editor in the past. It's a tiny restaurant with a full Mexican menu, and one of the items available is brisket. They cool their brisket after smoking it, then warm it back up for the brisket plate or brisket tacos, and it's STILL a million times better than City Market. Legit brisket on a taco is heaven.
2M Smokehouse in SA: Fantastic new place. The brisket was bangin', the beef sausage was unique and good, and the macaroni with chicharrones on top was addictive. The homemade tortillas were tasteless, sadly, but the store-bought potato bread was nice. Rather than a traditional BBQ sauce they offer BBQ syrup, which was okay. Honestly, with brisket this good sauce or whatever is optional.
2M was clearly the winner in the brisket department but I'm a confirmed Garcia's addict, and I go every time I'm in San Antonio.
In a non-bbq note, Chris Madrid's resumed serving this weekend at a semi-permanent food truck and tent location. The burgers and fries might have been the best I've had from them in three visits, oddly enough. For those who don't know, it's been closed for months because of a fire.
Actually, it's in McMahan and only open on Saturday.BurnetAggie99 said:
If I stop to eat BBQ in that area I go to Blacks. Also there's R&G BBQ out by Dale,TX and it's good and Roy Jeffrey is the pitmaster.
Sausage, bread, pickles, and onions are no reason to go to a bbq joint. If their brisket is below avg then the ribs need to be all world.PFG said:
No one goes to City Market in Luling for the brisket. If you went for the brisket, you did it wrong.
You order 2 hot links, 2 ribs, bread, pickles & onions, a small side of beans and a Dr. Pepper.
And you do it for under $10.
That is the beauty of City Market in Luling. It isn't 2M or Franklins and it sure as hell isn't trying to be.
We had brisket, sausage, and ribs, as well as beans. The ribs were probably the best thing and they weren't anything special. The beans were fine but kind of bland.PFG said:
No one goes to City Market in Luling for the brisket. If you went for the brisket, you did it wrong.
You order 2 hot links, 2 ribs, bread, pickles & onions, a small side of beans and a Dr. Pepper.
And you do it for under $10.
That is the beauty of City Market in Luling. It isn't 2M or Franklins and it sure as hell isn't trying to be.
I have to say I really agree with this take. Here in B/CS I can stop by C&J's or Rudy's if I want a quick sliced bbq sandwich that I can smother in bbq sauce because the actual bbq isnt all that great. Sure its cheap but nothing special and more than likely just because I didnt have time or wasnt in the right location to go somewhere else. If I'm going to make a point to stop by a place, it needs to do something good and stand out. You can get decent sausage and sides just about anywhere.Farmer1906 said:Sausage, bread, pickles, and onions are no reason to go to a bbq joint. If their brisket is below avg then the ribs need to be all world.PFG said:
No one goes to City Market in Luling for the brisket. If you went for the brisket, you did it wrong.
You order 2 hot links, 2 ribs, bread, pickles & onions, a small side of beans and a Dr. Pepper.
And you do it for under $10.
That is the beauty of City Market in Luling. It isn't 2M or Franklins and it sure as hell isn't trying to be.
Perhaps this isn't the thread to sell people on settling for mediocrity.PFG said:
That is the beauty of City Market in Luling. It isn't 2M or Franklins and it sure as hell isn't trying to be.
The Pilot said:
Anyone who's been to Snow's recently, what time should we plan to arrive Saturday?
Boat Shoes said:
I actually think Luling City Market has the best sausage in the state. I personally like the coarse ground beef sausage better than dense pork. By far the juiciest I've had. Louie Mueller is similar and comes close. The ribs are average and the brisket isn't good, but don't go knocking their sausage!
Thanks man! The plan is to arrive at Snow's around 730 or 8 unless I'm told otherwise. I'll have the lady with me so arriving super early is likely not happening.The Milkman said:The Pilot said:
Anyone who's been to Snow's recently, what time should we plan to arrive Saturday?
The man needs answers
CDub06 said:
The new Goode Co. in The Woodlands is bloody awful. I wouldn't even recommend a Yankee I disliked go there. It's such a cool space too...
I was hoping it would be like a Rudy's for us - a dependable place to get adequate barbecue in the area. Nope.
Bryan98 said:
My 2%er friend took his German wife to the Kirby location, and I agree that it is a cool Texan place to take people. Heck, I like Goode Company. I'm a Houstonian, and it's an institution. The Austin baked beans are unique and wonderful. Their sauce is imho among the best.
However, saying that their brisket is average suggests to me that you have never had a true conversion experience. Seek salvation at a true temple of smoked meat. Their brisket is tasteless, thinly sliced garbage that is only fit to be a vessel for their delicious sauce.
