Goode Co brisket is "average". Calling it garbage is a stretch. Come on.
But yes, the sauce covers up a lot.
But yes, the sauce covers up a lot.
Texas Monthly 2017 Top 50 BBQ Joints
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Last: 3 yr ago by agfan2013
RK said:
Goode Co sucks all the way around...and is expensive. But that jap cheese bread is worth the trip.
All the Goode places are way overpriced. 1 taco, 1 enchilada, and 1 tamale shouldn't be $20.
Have I missed discussion on Harlem Road? Looks like I need to check it out next time I'm back in Texas.
Speaking on Fargos in Bryan. Easily my favorite place to get pork ribs. Had the brisket and wasn't a fan. Love the baked beans there.
When they're on, I swear Fargos is my #1 rib spot in the state.
CDub06 said:
When they're on, I swear Fargos is my #1 rib spot in the state.
Totally agree. Pork ribs can be ridiculously good.
Been listening to some bbq podcasts to pass the time when driving around and the like. In one of the episodes the guys say either Wayne Mueller himself told them or he told someone else who told them, that his brisket rub is a 9-1 ratio of pepper to salt. Yall think that is true?
I've been to LM probably 10+ times and it is obvious they are very heavy on pepper for their bark and I really like it, but I would've never guessed it was that high. Seems like most other people are 1-1 or 2-1 ratio.
I've been to LM probably 10+ times and it is obvious they are very heavy on pepper for their bark and I really like it, but I would've never guessed it was that high. Seems like most other people are 1-1 or 2-1 ratio.
That's exactly the ratio I've heard repeated multiple times. I had the same reaction.
Which podcasts are you listening to? Several have popped up recently. Tales From The Pits is done by a couple of BBQ buddies.
Which podcasts are you listening to? Several have popped up recently. Tales From The Pits is done by a couple of BBQ buddies.
Tales from the Pits and Best Barbecue. I'm a lot farther in on Tales from the Pits and really like when they interview pitmasters from the different restaurants.
So you know the guys? They seem like they know their stuff, only thing I didnt like from their episodes are the ones where they are on the road and they dont have good enough microphones to filter out the road noise.
So you know the guys? They seem like they know their stuff, only thing I didnt like from their episodes are the ones where they are on the road and they dont have good enough microphones to filter out the road noise.
Has anyone ever tried doing their own brisket with a 9:1 ratio (or anything close)? Obviously LM is incredible, but I'd be a little nervous that things wouldn't come out right if I tried something like that
Yeah, they're both Houston BBQ dudes so we run in some of the same circles. They know their stuff.
They do some pop-ups under the name Doubleback BBQ (typically at Hop Stop in Humble) and they put out some really good meat.
They do some pop-ups under the name Doubleback BBQ (typically at Hop Stop in Humble) and they put out some really good meat.
IS Louie Mueller incredible? The one time I went, the brisket was completely pedestrian. Not as bad as City Market, but not something I'd describe with the word "good". I discussed this with a BBQ guy who visit various joints on a very regular basis and he was not surprised to hear this.NotGibbs said:
Has anyone ever tried doing their own brisket with a 9:1 ratio (or anything close)? Obviously LM is incredible, but I'd be a little nervous that things wouldn't come out right if I tried something like that
The sausage, as I may have mentioned before, was some of the best I've ever had. Possibly the best.
They're still one of my favorites in the state. And the beef rib is my #1.
Hey, I know BBQ Bryan! I've run into him several times at various pop-ups and BBQ locales like Snow's. I had no idea he had a podcast.CDub06 said:
Yeah, they're both Houston BBQ dudes so we run in some of the same circles. They know their stuff.
They do some pop-ups under the name Doubleback BBQ (typically at Hop Stop in Humble) and they put out some really good meat.
I think LM is incredibly over rated. Go there often because in-laws live in Taylor and there isn't much else around but I'm rarely impressed.
EDIT: When they are rarely "on" (in my experience), they are incredible. The consistency is the problem I have.
EDIT: When they are rarely "on" (in my experience), they are incredible. The consistency is the problem I have.
Louis Mueller beef rib is the best bite of bbq I've had. Brisket was pretty good but beef rib was elite.
Oh look, it's a cdub and agcrock rerun.
So...big news. I'm going to get to hit the road for the first time in a couple of months. I've got some bbq in my near future.
So...big news. I'm going to get to hit the road for the first time in a couple of months. I've got some bbq in my near future.
Someone on the BBQ subreddit posted this pic from Snow's. I have nothign to add, just thought it was worth ogling for a while.
CDub06 said:
Oh look, it's a cdub and agcrock rerun.
So...big news. I'm going to get to hit the road for the first time in a couple of months. I've got some bbq in my near future.
I like LM, it's only been a bit sub par two times out of the 10+ times I've been, every other time is very good. I really like their bark on the brisket and as said the beef rib is fantastic. Peach cobbler is amazing too.
I had the rib tips at Fargos today and they were great. Meat behind the counter looked good as well and the two guys I briefly talked to at the table next to me were impressed with the ribs and brisket.
I think what hurts Fargos is they don't have a fancy warming oven like a lot of places so the meat just sits under a heat lamp all day and isn't very good if you go later in the day. So get there early if you want excellent bbq, it's was on point today.
I had the rib tips at Fargos today and they were great. Meat behind the counter looked good as well and the two guys I briefly talked to at the table next to me were impressed with the ribs and brisket.
I think what hurts Fargos is they don't have a fancy warming oven like a lot of places so the meat just sits under a heat lamp all day and isn't very good if you go later in the day. So get there early if you want excellent bbq, it's was on point today.
NotGibbs said:
Has anyone ever tried doing their own brisket with a 9:1 ratio (or anything close)? Obviously LM is incredible, but I'd be a little nervous that things wouldn't come out right if I tried something like that
I like a good pepper base and usually am more of a 2:1 or 2.5:1 when I do a brisket and was thinking of copying LM style and was guessing I'd try a 4:1 or 5:1 ratio. But now that I heard it's 9:1, it has me second guessing myself on trying that. I'm scared of going that heavy too.
And TRVE beer it looks like as well, must be from ColoradoThe Milkman said:
Someone on the BBQ subreddit posted this pic from Snow's. I have nothign to add, just thought it was worth ogling for a while.
Went to Snow's on Saturday. Arrived at 8:30 and was eating by 9:15. The moist brisket was very tender. I think my favorite item was the pork steak. The lady also ordered turkey, it was ok. We got to chat a bit with Tootsie, she's fantastic. I wish this place were closer to Dallas.
I somehow missed this post, and you didn't use the reply button so it wasn't called out in gorgeous baby blue for me, but I see it now.Objective Aggie said:
Goode Co brisket is "average". Calling it garbage is a stretch. Come on.
But yes, the sauce covers up a lot.
It's possible that my quest to only eat "good" to "great" brisket may be skewing my evaluations, but I would honestly say that Goode Co's brisket is well below average. It's below, say, Otto's downtown in the Park Shops, a place that I've never seen anyone call out as particularly good. It's below Rudy's, a chain that people frequently remark surpasses expectations for a big chain restaurant.
All that said, again, I'll happily eat at Goode Co anytime, because I enjoy the experience and the items besides the meat itself.
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Changing subjects, I haven't made it to The Pit Room on Richmond yet. How is it? I was anticipating its opening, thanks to strong word of mouth, but then I started eating a bit less BBQ and going out to eat a tad less in a quest to be a bit more fit.
Pit Room is unquestionably my favorite BBQ spot in Houston proper (for now). Their ribs got progressively better and now they might be the best meat on the menu. The brisket is terrific. The pulled pork has nice smoky crust bits and is great. They do some fun sausages. Even the chicken is terrific.
Tacos are a nice touch and the salsas are terrific. I think the chicken taco is the best one they do.
And though I'm meat first, their sides are well crafted and the sauteed okra is one of the best bbq sides I've had.
Tacos are a nice touch and the salsas are terrific. I think the chicken taco is the best one they do.
And though I'm meat first, their sides are well crafted and the sauteed okra is one of the best bbq sides I've had.
I haven't been there yet, but Pinkertons is mine. I loved their ribs when I went.
Agreed that Pit Room is as good as it gets in town. Great brisket, sausage, and ribs. Only been to Pinkertons once, guess it was an off day because I didn't think it was anything special.
Agreed. Every time I've gone she's given me a tour of the bbq pits. Very sweet lady.Quote:
We got to chat a bit with Tootsie, she's fantastic.
Cstrickland05 said:
Agreed that Pit Room is as good as it gets in town. Great brisket, sausage, and ribs. Only been to Pinkertons once, guess it was an off day because I didn't think it was anything special.
My one Pinkerton's visit was also disappointing, which surprised me. I intend to give them another shot, even if Grant is a Longhorn.
Loved pinkertons pork ribs, possibly the best I've hand. Everything else was ok. I also agree about the pit room. My favorite in town.
We got The Pit Room to go on Saturday, and the ribs were up there with some of the best I've had. The brisket was solid as well.
htxag09 said:
Loved pinkertons pork ribs, possibly the best I've hand. Everything else was ok. I also agree about the pit room. My favorite in town.
I need to give their ribs another shot. They were overdone when I went. The flavor was there, but they were way too tender for my taste. I'm hoping it was an off day/rack. I've had those days many times at home so I get it.
Against all the advice here [note huge eye roll] I went back to Luling for some hot links, white bread, beans and Dr. Pepper.
And they are IMO, some of the best hot links in the state. Bad brisket be damned.
Its ok to eat BBQ at a place with bad brisket. Don't order it - I didn't, and I won't when there's 2M just down I-10. It makes me a little sad that brisket has become the judging point for the ENTIRE bbq joint. "Oh bad brisket - don't go there." Well WTF mate. What if they do something else really, really well. You won't go?
And they are IMO, some of the best hot links in the state. Bad brisket be damned.
Its ok to eat BBQ at a place with bad brisket. Don't order it - I didn't, and I won't when there's 2M just down I-10. It makes me a little sad that brisket has become the judging point for the ENTIRE bbq joint. "Oh bad brisket - don't go there." Well WTF mate. What if they do something else really, really well. You won't go?
schmellba99: Hard to believe people are looking at what is happening and thinking this is something other than a flu like bug
Agreed.
I have a friend going to wait at Franklin this Saturday (which we expect to be especially crazy considering the Super Bowl Sunday). I can't go, but he said he'd pick up a pound or two of brisket for me if I wanted. I assume they'd be able to wrap it for us and that with some reheating it'd be good to go. Does anyone have some good instructions for reheating the next day? It's just a couple pounds, so I'm not sure the best way to go about it.
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