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Texas Monthly 2017 Top 50 BBQ Joints

444,185 Views | 2661 Replies | Last: 3 yr ago by agfan2013
Objective Aggie
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In reply to CDub06 • 9:07p, 9/24/18
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CDub06 said:
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.


Never loved Coopers. I think Kreuz is way better.
And Rudy's? Come on man. It's not even comparable.

Again, for what I call no wait BBQ Kreuz was really good. Not having to wait 39 minutes or five hours or whatever.
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agfan2013
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10:18p, 9/24/18
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https://www.kbtx.com/content/news/Kreuz-Market-in-Bryan-closed--494199351.html

Inconsistency definitely hurt them. But there's places that are consistently below average in B/CS that are still open....

Call us B/CS folks bbq heathens but I think they never fully recovered from their "no forks & no sauce" stance when they first opened. Pissed a lot of people off and even after they started having both I'd have people ask me if they still didn't have forks and sauce if I said I was eating lunch there, months after they added them.
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OregonAggie
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In reply to Koldus131 • 10:43p, 9/24/18
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Koldus131 said:
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


These are all correct but I also think the size of that place must be an anchor on their balance sheet. Imagine the damn rent for that location...and it was too far out of town...with poor access to get in...
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In reply to agfan2013 • 10:49p, 9/24/18
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agfan2013 said:
https://www.kbtx.com/content/news/Kreuz-Market-in-Bryan-closed--494199351.html

Inconsistency definitely hurt them. But there's places that are consistently below average in B/CS that are still open....

Call us B/CS folks bbq heathens but I think they never fully recovered from their "no forks & no sauce" stance when they first opened. Pissed a lot of people off and even after they started having both I'd have people ask me if they still didn't have forks and sauce if I said I was eating lunch there, months after they added them.


Toms didn't have forks and it had a long run. And yeah, Kreuz is better than Toms.
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TXAG 05
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8:50a, 9/25/18
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I remember the wailing and gnashing of teeth about that when they opened on the BCS board. Maybe I'm just a caveman, but I almost always eat bbq with my hands.

Based on how much the BCS board complains about everything, I would never open a restaurant there.
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Koldus131
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In reply to TXAG 05 • 9:09a, 9/25/18
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Cstrickland05 said:
I remember the wailing and gnashing of teeth about that when they opened on the BCS board. Maybe I'm just a caveman, but I almost always eat bbq with my hands.

Based on how much the BCS board complains about everything, I would never open a restaurant there.
If we trusted the Aggieland board's majority opinion on BBQ we'd be eating mediocre food every meal and we wouldn't be allowed to spend more than $10/plate. Those are the standards over there.
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BQ78
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2:50p, 9/26/18
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AgChef got the wheels stolen off his trailer in Hutto.
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schmendeler
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In reply to BQ78 • 2:52p, 9/26/18
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BQ78 said:
AgChef got the wheels stolen off his trailer in Hutto.
I thought it was the pitmaster's truck?
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wadd96
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In reply to schmendeler • 3:07p, 9/26/18
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schmendeler said:
BQ78 said:
AgChef got the wheels stolen off his trailer in Hutto.
I thought it was the pitmaster's truck?
Schmedler, you are correct. Wheels/Tires stolen off the truck sitting in his driveway...
All the God's, all the Heavens, all the Hells are within you.
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schmendeler
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In reply to wadd96 • 3:08p, 9/26/18
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wadd96 said:
schmendeler said:
BQ78 said:
AgChef got the wheels stolen off his trailer in Hutto.
I thought it was the pitmaster's truck?
Schmedler, you are correct. Wheels/Tires stolen off the truck sitting in his driveway...
I hate thieves
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wadd96
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In reply to schmendeler • 3:21p, 9/26/18
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Agreed.
All the God's, all the Heavens, all the Hells are within you.
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Bryan98
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4:37p, 9/26/18
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Anyone try Buck's BBQ in Houston yet? That's Jim Buchanan, who was with Pappa Charlies BBQ before they relocated. He usually serves at Lucky's Lodge and sometimes Eighth Wonder, both in EADO.
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wadd96
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In reply to Bryan98 • 4:43p, 9/26/18
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I haven't been down there to eat yet, however I have cooked with Jim. He also brought up one of his patented Butterfinger briskets that he sells on Saturdays and let me tell you it was much better than you would think.
All the God's, all the Heavens, all the Hells are within you.
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schmendeler
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4:44p, 9/26/18
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As in the candy bar?
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Bryan98
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In reply to schmendeler • 4:54p, 9/26/18
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schmendeler said:
As in the candy bar?


Indeed, although I haven't had it yet. Would love to. He also makes Big Red ice cream, as in the soda. I might be getting some of that this week.
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schmendeler
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In reply to Bryan98 • 4:55p, 9/26/18
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I mean I'll give it a try once
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TXAG 05
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4:57p, 9/26/18
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We did a brisket with a butterfinger rub about 5-6 years ago in a cookoff. It's better than you think.
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wadd96
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5:22p, 9/26/18
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Meatloaf on Fridays!
All the God's, all the Heavens, all the Hells are within you.
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MookieBlaylock
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In reply to Bryan98 • 9:32p, 9/26/18
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Bryan98 said:
schmendeler said:
As in the candy bar?


Indeed, although I haven't had it yet. Would love to. He also makes Big Red ice cream, as in the soda. I might be getting some of that this week.


That may double amputation rates here in Saytown

Shockingly the big red cereal failed
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Aggie1946
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10:26a, 10/2/18
Anyone need two tickets to tmbbq fest? I can't make it. They were $168 I'd let them go for $140.
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TXAG 05
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10:59a, 10/5/18
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Is there anywhere in the Katy/Cinco Ranch area Worth trying? I have a job site right by 99/Westpark and looking for some lunch options.
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Koldus131
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In reply to TXAG 05 • 11:05a, 10/5/18
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Cstrickland05 said:
Is there anywhere in the Katy/Cinco Ranch area Worth trying? I have a job site right by 99/Westpark and looking for some lunch options.
Harlem Road Texas BBQ. If you don't take my word for it, here's Daniel Vaughn's write up.

Harlem Road Texas BBQ is Worth the Journey
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TXAG 05
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In reply to Koldus131 • 11:19a, 10/5/18
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Koldus131 said:
Cstrickland05 said:
Is there anywhere in the Katy/Cinco Ranch area Worth trying? I have a job site right by 99/Westpark and looking for some lunch options.
Harlem Road Texas BBQ. If you don't take my word for it, here's Daniel Vaughn's write up.

Harlem Road Texas BBQ is Worth the Journey


Looks good but they are only open from 3-8
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Koldus131
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In reply to TXAG 05 • 11:29a, 10/5/18
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Didn't realize they weren't open for lunch on weekdays. Kind of weird. I go on weekends so didn't even think to check their hours
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TXAG 05
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11:34a, 10/5/18
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I'll definitely be hitting it up if I'm out there late or on a Saturday.
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Jock 07
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5:10p, 10/7/18
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Best spot in Houston for a Mon lunch? Wanted to do corkscrew but they're closed. Also was thinking about that Harlen Road which I haven't been to but they're closed as well. I think it probably comes down to the pit room or roegles? Still haven't been to the pit room yet.
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Koldus131
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In reply to Jock 07 • 5:36p, 10/7/18
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Those two or Feges
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jh0400
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5:59p, 10/7/18
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Can't go wrong with Pit Room. Had brisket tacos from there for lunch today.
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TXAG 05
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6:57p, 10/7/18
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Definitely Pit Room.
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Bryan98
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7:33p, 10/7/18
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Pit Room. Haven't been to Feges, don't know when I will because of the location.
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Mathguy64
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7:48p, 10/7/18
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Went to the Woodlands BBQ festival today. Feges was there. They did a tri-tip with a chimichurri sauce.
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Bryan98
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In reply to Mathguy64 • 8:23p, 10/7/18
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mathguy86 said:
Went to the Woodlands BBQ festival today. Feges was there. They did a tri-tip with a chimichurri sauce.


I have actually had his stuff at a pop-up he did with Pappa Charlies a couple years ago. Bought his brisket and then ate it in my car. It was so good I got out and walked back across the street to give him his props, and to learn whether he'd cooked it slow and low or hot and fast.

It was hot and fast, and it was magnificent. And I generally believe hot and fast doesn't get the fat rendered as well.
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Jock 07
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5:51p, 10/8/18
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Stopped by the pit room today, don't know if it was an off day or what but the brisket was definitely not top 50. Fat wasn't even rendered. jalapeno and cheese sausage and charro beans were pretty good. Maybe I should have gone with the tacos.
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lazuras_dc
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9:52p, 10/8/18
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I ordered a pork steak and brisket from snows to be shipped and we ate t at the tailgate this weekend. Excellent.

It seems like they only send you the flat? It was like 5 lbs ish which I knew from website but didn't know how they did it. I wonder who gets the points or is it luck of the draw ???

Brisket was excellent and pork was kinda dry but was my fault. I re heated both wrapped in foil in oven with a temp probe which was reading 130 on the brisket (wanted to get to 140) and when I checked it with an instant read it read the brisket was almost 160 and the pork was like 170 on the pork. Oops. Gunna get a new thermo.
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schmendeler
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3:17p, 10/9/18
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So the wife and I were in Austin this weekend for ACL and it seemed as good of a time as any to try Franklin, so we did.

We pre-ordered so we didn't have to camp out at all.

2.5 lbs of brisket, 2.5 lbs of spare ribs, and 4 sausage links. (plus some potato salad and pies)

We took it to a nearby park and had a delightful picnic lunch.

The brisket was excellent. All around pretty incredible. The ribs were also perfectly cooked. (I like a sweeter rub on ribs, but the technique/cooking was perfect) The sausage was excellent as well. I've found sausage (to my liking) to be surprisingly difficult to nail, but this was impressive. The snap of the casing was aspirational.

Potato salad was good but not anything special. I'm kind of meh on the standard mustard dressing.

The little pies they get from some local place were delicious also.

An additional note, it was still delicious reheated a couple days later.






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