I've visited each of those places only once but I totally agree. Snows is way ahead of The Pit Room, which was way ahead of Pinkerton's. I do intend to give the two Houston places another shot one of these days.Collard Greens said:
Just had Pit Room in Houston for the very first time on Sunday and think its better than Pinker tons on all accounts. That being said, I have a hard time believing anything will ever beat Snows for me. That place is heaven on earth.
Texas Monthly 2017 Top 50 BBQ Joints
444,408 Views |
2661 Replies |
Last: 3 yr ago by agfan2013
I had Pinkertons for lunch about a month ago. I thought it was very good and the candy paint ribs (glazed) stood out to me.Bryan98 said:I've visited each of those places only once but I totally agree. Snows is way ahead of The Pit Room, which was way ahead of Pinkerton's. I do intend to give the two Houston places another shot one of these days.Collard Greens said:
Just had Pit Room in Houston for the very first time on Sunday and think its better than Pinker tons on all accounts. That being said, I have a hard time believing anything will ever beat Snows for me. That place is heaven on earth.
I've only been once but the ribs were so damn good.CowtownAg06 said:I had Pinkertons for lunch about a month ago. I thought it was very good and the candy paint ribs (glazed) stood out to me.Bryan98 said:I've visited each of those places only once but I totally agree. Snows is way ahead of The Pit Room, which was way ahead of Pinkerton's. I do intend to give the two Houston places another shot one of these days.Collard Greens said:
Just had Pit Room in Houston for the very first time on Sunday and think its better than Pinker tons on all accounts. That being said, I have a hard time believing anything will ever beat Snows for me. That place is heaven on earth.
I had Pinkertons for lunch yesterday. The lean brisket had a good flavor and moist but a little over cooked. The slices were pretty thick, and if they'd been cut thinner I would have ended up with a plate of chopped beef. The ribs were just ok. Not a lot of smoke flavor and no crust. We were there before noon, but sitting in the warmer wrapped in foil must've ruined what crust they did have. I really liked their sausage, but the best part of the meal was the sides and dessert. The smoked duck jambalaya was great as was the banana cake. Next time I eat there I'd be tempted to skip the brisket and ribs altogether.
Took my Sbisa starved son to Kreuz (his request). It was really good. One of the best visits there. Per the discussion earlier on this thread it is inconsistent. But it was really good yesterday.
Beef rib was on point.
Side note: students get 15% off even the parent who is paying
Beef rib was on point.
Side note: students get 15% off even the parent who is paying
Got La Barbacue this morning before heading back to Houston. It was incredible and definitely worth the wait.
What's everyones top 5 in Dallas and surrounding areas? I'll be there Fri morning - Monday morning. I've had Cattleack, Pecan and Hutchins. It looks like Smoke Sessions, Panther City and Zavalas have been getting some good reviews. Probably hit Cattleack again as well.
There's a line at Rudy's so I just go to Dickies.
Nothing like the Austin area (other than Cattleack), but here are some of my favorites:
Cattleack
Hutchins
Billy Oak Acres
BBQ on the Brazos (not sure if they're back open yet)
Cattleack
Hutchins
Billy Oak Acres
BBQ on the Brazos (not sure if they're back open yet)
Objective Aggie said:
There's a line at Rudy's so I just go to Dickies.
Made my second visit to The Pit Room in Houston yesterday. I had moist brisket and one jalepeno cheese sausage link. Both were excellent, although the brisket was so good that I questioned myself later about getting the sausage. I love sausage, but to me brisket is what it's all about.
This really solidifies their position as the best BBQ inside the loop, and inside the Beltway as well.
This really solidifies their position as the best BBQ inside the loop, and inside the Beltway as well.
Good to hear - sounds like their brisket is back to being more consistent.
I really like Pit Room's setup. Buying the bar next to them was genius.
I really like Pit Room's setup. Buying the bar next to them was genius.
ILikeTacos said:Objective Aggie said:
There's a line at Rudy's so I just go to Dickies.
My southwest flight connection out of HOU delayed 4 hrs Friday so we took a Lyft over to Killens. First time there and I was impressed. Arrived at 1130 and we were like 3rd I'm like outside the door. But we got our food within 15minutes probably. Got the pork ribs the wagyu burnt ends and "Kobe" brisket. Porkrib could've been more tender but had great flavor. Brisket A+. Burnt ends were ok. Kind of dry. Their potato salad was surprisingly good. Would definitely come back !
And if there is a line at Dickie's you can go to Bill Miller'sObjective Aggie said:
There's a line at Rudy's so I just go to Dickies.
I went to Louie Mueller for the first time on Saturday. I give the atmosphere an A+. It just feels like an old school Barbecue place. Literally soaked in history and smoke.
Got the beef rib, which was excellent.
Was going to get brisket but the little taste they gave me at the counter actually turned me off of it. Not enough to give a rating, but it wasn't good enough to spend the money and take up stomach room.
Got some of the pork spare ribs and they were very good. A little "wet" in texture, rather than a dry or sticky consistency which was weird but the taste was quite good.
We got a half rack of baby backs and while cooked well, I didn't care for them at all. Really weird spice mix in there. Not a fan.
Also got a regular sausage link and it was like there was nothing to it. Almost like something you get at the grocery store from Eckrich.
This doesn't really affect my rating, but the sauce pretty pointless. Not sure what they were going for there.
Overall, it was good and I'd go back if in the area (round Rock, etc) and someone else wanted to try it, but it's not going on my personal favorites list.
Got the beef rib, which was excellent.
Was going to get brisket but the little taste they gave me at the counter actually turned me off of it. Not enough to give a rating, but it wasn't good enough to spend the money and take up stomach room.
Got some of the pork spare ribs and they were very good. A little "wet" in texture, rather than a dry or sticky consistency which was weird but the taste was quite good.
We got a half rack of baby backs and while cooked well, I didn't care for them at all. Really weird spice mix in there. Not a fan.
Also got a regular sausage link and it was like there was nothing to it. Almost like something you get at the grocery store from Eckrich.
This doesn't really affect my rating, but the sauce pretty pointless. Not sure what they were going for there.
Overall, it was good and I'd go back if in the area (round Rock, etc) and someone else wanted to try it, but it's not going on my personal favorites list.
Louie Mueller one of my favorite places. There sauce is not a traditional BBQ sauce. It's a thin beef stock style sauce that's meant to be a side dip complement.
Also they make a true German Style Texas Hot Gut Style sausage, which is what I prefer and grew up on from my German family here in Central Texas.
Here's the sauce recipe as you can see it's just a simple one ver different from traditional sauces
1 quart (32 ounces) catsup
3 quarts water
2 onions the size of baseballs, cut up fine (use 1 if they are the size of softballs)
2 beef bullion cubes
2 tablespoons salt, or to taste
cup black pepper, or to taste
In large pan, combine all ingredients, going gently with salt and pepper first.
Bring to boil over high heat and boil vigorously 40 minutes. Reduce heat to low, tast and correct seasonings, and let simmer 40 minutes longer. At end, increase heat to medium-high and bring to a boil again. Then it's done. Bottle in clean bottle or jars and store in refrigerator. Makes about two quarts.
Also they make a true German Style Texas Hot Gut Style sausage, which is what I prefer and grew up on from my German family here in Central Texas.
Here's the sauce recipe as you can see it's just a simple one ver different from traditional sauces
1 quart (32 ounces) catsup
3 quarts water
2 onions the size of baseballs, cut up fine (use 1 if they are the size of softballs)
2 beef bullion cubes
2 tablespoons salt, or to taste
cup black pepper, or to taste
In large pan, combine all ingredients, going gently with salt and pepper first.
Bring to boil over high heat and boil vigorously 40 minutes. Reduce heat to low, tast and correct seasonings, and let simmer 40 minutes longer. At end, increase heat to medium-high and bring to a boil again. Then it's done. Bottle in clean bottle or jars and store in refrigerator. Makes about two quarts.
My boys like going to a Brazilian steakhouse for their birthday.
I have to say, if I had to do one or the other, I would rather do a solid Bbq place over a Brazilian steakhouse. I get the quantity argument. And they are still in eat everything mode in mass quantities.
But the last beef rib I had at Kreuz Bryan was fantastic. Immense flavor, way better than anything at the Brazilian steakhouse. And Kreuz isn't even elite, I just happen to snag a tremendous beef rib.
Point being, the art of Texas BBQ and the flavor and smoke creates an incredibly savory experience. I just never have a bite of steak at one of those places and go "wow, this is amazibg."! They have their purpose, but give me some Texas BBQ if I am going to take in that many calories.
I have to say, if I had to do one or the other, I would rather do a solid Bbq place over a Brazilian steakhouse. I get the quantity argument. And they are still in eat everything mode in mass quantities.
But the last beef rib I had at Kreuz Bryan was fantastic. Immense flavor, way better than anything at the Brazilian steakhouse. And Kreuz isn't even elite, I just happen to snag a tremendous beef rib.
Point being, the art of Texas BBQ and the flavor and smoke creates an incredibly savory experience. I just never have a bite of steak at one of those places and go "wow, this is amazibg."! They have their purpose, but give me some Texas BBQ if I am going to take in that many calories.
Also. Not the right week to schedule my annual wellness bloodwork. Imagine cholesterol will be high again after yesterday.
I think Roegel's is better than Pit Room.Bryan98 said:
Made my second visit to The Pit Room in Houston yesterday. I had moist brisket and one jalepeno cheese sausage link. Both were excellent, although the brisket was so good that I questioned myself later about getting the sausage. I love sausage, but to me brisket is what it's all about.
This really solidifies their position as the best BBQ inside the loop, and inside the Beltway as well.
I went to The Pit Room again on Friday with some friends who hadn't gone before. The brisket wasn't nearly as good as it had been on Monday evening, and the dude serving it was cutting it against the grain - I've literally never seen this gotten wrong before.Arthur Stilwell said:I think Roegel's is better than Pit Room.Bryan98 said:
Made my second visit to The Pit Room in Houston yesterday. I had moist brisket and one jalepeno cheese sausage link. Both were excellent, although the brisket was so good that I questioned myself later about getting the sausage. I love sausage, but to me brisket is what it's all about.
This really solidifies their position as the best BBQ inside the loop, and inside the Beltway as well.
I don't know if it's a sign of an underdone brisket or what, but sometimes it tastes more like roast beef and not really smoky - that's what happened on Friday. Monday's was smoky, salty and delicious. I also had one spare rib and it was fantastic.
So I've been there three times now and Roegel's at least half a dozen. I'd easily say the meat at The Pit Room is better, based primarily on the brisket but also including the other members of the Texas Trinity. What about Roegel's do you prefer?
I am sure this is just a wording issue, but you always cut against the grain.Bryan98 said:I went to The Pit Room again on Friday with some friends who hadn't gone before. The brisket wasn't nearly as good as it had been on Monday evening, and the dude serving it was cutting it against the grain - I've literally never seen this gotten wrong before.Arthur Stilwell said:I think Roegel's is better than Pit Room.Bryan98 said:
Made my second visit to The Pit Room in Houston yesterday. I had moist brisket and one jalepeno cheese sausage link. Both were excellent, although the brisket was so good that I questioned myself later about getting the sausage. I love sausage, but to me brisket is what it's all about.
This really solidifies their position as the best BBQ inside the loop, and inside the Beltway as well.
I don't know if it's a sign of an underdone brisket or what, but sometimes it tastes more like roast beef and not really smoky - that's what happened on Friday. Monday's was smoky, salty and delicious. I also had one spare rib and it was fantastic.
So I've been there three times now and Roegel's at least half a dozen. I'd easily say the meat at The Pit Room is better, based primarily on the brisket but also including the other members of the Texas Trinity. What about Roegel's do you prefer?
My mistake, but trust me that he was slicing 90 degrees off from where everyone does. Instead of forming neat slices, the meat was just kind of falling into a heap.
Beef rib and brisket are usually considered LM's strong points. Interesting that the little brisket sample you got turned you off from it. They've had some bad days, but far more good ones in the times that I've been there and they do brisket really well. It's heavier on pepper than most other places but I like that, usually an excellent bark on pieces. Their pork ribs have always been just okay to me and never anything outstanding.
I realize its considered a sin on this thread to mention it, but they do offer a more traditional bbq sauce, you just have to ask for it. Its a sweet jalapeno sauce if I remember right and not half bad as I'll get some occasionally on my trips. Far better than the watery stuff they give everyone and good to dip your bread in.
I realize its considered a sin on this thread to mention it, but they do offer a more traditional bbq sauce, you just have to ask for it. Its a sweet jalapeno sauce if I remember right and not half bad as I'll get some occasionally on my trips. Far better than the watery stuff they give everyone and good to dip your bread in.
yeah the sample cut had no bark. I'd also been watching them slice and it didn't look great/had been sitting up there for a bit. people in front of us were getting beef ribs and/or pork ribs.agfan2013 said:
Beef rib and brisket are usually considered LM's strong points. Interesting that the little brisket sample you got turned you off from it. They've had some bad days, but far more good ones in the times that I've been there and they do brisket really well. It's heavier on pepper than most other places but I like that, usually an excellent bark on pieces. Their pork ribs have always been just okay to me and never anything outstanding.
I realize its considered a sin on this thread to mention it, but they do offer a more traditional bbq sauce, you just have to ask for it. Its a sweet jalapeno sauce if I remember right and not half bad as I'll get some occasionally on my trips. Far better than the watery stuff they give everyone and good to dip your bread in.
Kreuz in Bryan shuttered.
CDub06 said:
Kreuz in Bryan shuttered.
Wow. Not enough business? BCS is hard on restaurants. The townies all want 5 Star dining for $5 a meal.
Cstrickland05 said:CDub06 said:
Kreuz in Bryan shuttered.
Wow. Not enough business? BCS is hard on restaurants. The townies all want 5 Star dining for $5 a meal.
Terrible location/access, too inconsistent. They should have put it way closer to campus
Gotcha. Never knew where it was.
As far as Pit Room/Roegels, I prefer Pit Room overall, but Roegels is pretty damn good too, I think their spare ribs are better than PR.
As far as Pit Room/Roegels, I prefer Pit Room overall, but Roegels is pretty damn good too, I think their spare ribs are better than PR.
CDub06 said:
Kreuz in Bryan shuttered.
I don't see that being reported anywhere yet.
I wonder when it happened? CDub06 said:
Kreuz in Bryan shuttered.
What?
I blame every one but me on this thread. All you guys sbubbed it!
I found it really good (not elite). No lines (which was foreshadowing). Pretty affordable. Inconsistent but a great overall experience for no wait BBq.
I just called. Said ownership change. It is currently closed.
Which seemed like it could reopen. Or be something completely different.
Which seemed like it could reopen. Or be something completely different.
It was sudden & without warning ad far as I know. I can't imagine they let them use the Kreuz name.
Coopers was going to eat into their business when they open.
I personally thought Kreuz was inconsistent, but was typically a better option than Rudy's. You could typically count on them for a solid meal, even at dinner. The evening service was their biggest advantage for me.
Coopers was going to eat into their business when they open.
I personally thought Kreuz was inconsistent, but was typically a better option than Rudy's. You could typically count on them for a solid meal, even at dinner. The evening service was their biggest advantage for me.
They were inconsistent and somewhat hard to get to driving. They also did not seem to market themselves very well. I think they tried to make it on the name and that didn't work. But they had location that had some advantages. Two hotels within walking distance. Two car dealerships within walking distance. They just never seemed to gain traction.
I will admit this town is very hard on eating places. Folks seem to want a $20 meal for $10. And aren't shy about complaining about it when they don't get it.
I will admit this town is very hard on eating places. Folks seem to want a $20 meal for $10. And aren't shy about complaining about it when they don't get it.
Featured Stories
See All
9:36
1h ago
684
Texas A&M adds former Florida DE T.J. Searcy via transfer portal
by Cade Draughon
Texas A&M adds former Georgia DE Sam M'Pemba via transfer portal
by Cade Draughon
rca21978
Twas the night before Christmas - Albert Regis and TAMU Football
in Billy Liucci's TexAgs Premium
67
PGAG
Twas the night before Christmas - Albert Regis and TAMU Football
in Billy Liucci's TexAgs Premium
43
Gladiator 96
SIAP: Edgerrin Cooper gets shoutout from Annie Agar
in Billy Liucci's TexAgs Premium
39