My cousin does sales with a lot of restaurants in the NE and they all think they have the market cornered on food. Doesnt matter the type of food they are serving, if its from a chef from the NE its better than anyone else in the world.ORAggieFan said:
I'm all about eating what's great, even if it breaks from tradition. This article just smells of hipster douchiness.
biobioprof said:
i never/rarely eat any sides a bbq joints. that stuff is just filler.rwv2055 said:
Is that a child's plate? And where is the potato salad and coleslaw?
They had shiner and blue bell as well iirc.AggieOO said:
yes. b/c there's already at least one there.
Hill Country BBQ in the flatiron district was my "go to" when I lived up there and needed a fix.
Its not Franklin's, but it was pretty good. And the place was always busy. I've been back in texas for almost 7 years now, but the place is still open, so I have to assume that would be considered "successful."
The owner's father is from Lockhart.powerbelly said:They had shiner and blue bell as well iirc.AggieOO said:
yes. b/c there's already at least one there.
Hill Country BBQ in the flatiron district was my "go to" when I lived up there and needed a fix.
Its not Franklin's, but it was pretty good. And the place was always busy. I've been back in texas for almost 7 years now, but the place is still open, so I have to assume that would be considered "successful."
There was also one in DC that was usually packed.
The BBQ at the place that the pic is from is probably better than that photo.Quinn said:
Brooklyn actually does have/had some good barbecue (RIP Brisket Town), but it is certainly no capital of barbecue and that picture is laughable.
Quote:Quote:
BLACK ANGUS BEEF BRISKET
Sliced beef brisket, is slow smoked in house and coated with our house made dry rub blend.
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All of our meats are free of hormones and antibiotics