I've never gotten one of his sandwiches. When I go check out BBQ places, I go for the meats. I have been to Brotherton's multiple times and was disappointed each time. Ribs and sausage were just yuck. Brisket was meh. If I go back, will definitely try ordering something more unique to the restaurant. I would never have guessed this place would make the TM list. Just wasn't that good.JCRiley09 said:
Brotherton's is a place where I'm going for one of their sandwiches and maybe a small portion of another protein on the side. These days a plate of bbq is getting hard to distinguish from one joint to the next, but Brotherton elevates his food in the flavors you get from the sandwiches.
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looking at going to 407 BBQ for my birthday. Anything I should know about wait time or food items that are can't miss? Would probably be a party of 9 of us going any info is great.
Communists aren't people. They are property of the state.
Ag_EE_88 said:I've never gotten one of his sandwiches. When I go check out BBQ places, I go for the meats. I have been to Brotherton's multiple times and was disappointed each time. Ribs and sausage were just yuck. Brisket was meh. If I go back, will definitely try ordering something more unique to the restaurant. I would never have guessed this place would make the TM list. Just wasn't that good.JCRiley09 said:
Brotherton's is a place where I'm going for one of their sandwiches and maybe a small portion of another protein on the side. These days a plate of bbq is getting hard to distinguish from one joint to the next, but Brotherton elevates his food in the flavors you get from the sandwiches.
I think it's been established that it's going to take more than good meats to make the list. When I go to a new place, I'm doing research to see what TM, bloggers, and other bbq people recommend. And I also ask the person taking orders what they recommend for someone visiting for the first time. Not exactly apples to apples here, but people don't go to Lockhart for brisket, but without fail, people post here about how bad the brisket is (that they just paid for already knowing it would probably be bad).
It's not always on menu, but the brisket banh mi at Brotherton's is one of the best bbq eats I've ever had. These aren't chopped beef sandwiches thrown together with scraps, they are well thought out menu items.
tldr: spend your money how you like, but maybe google what a place is known for ahead of time.
While that is true, you should be able to expect good meat from anyone that makes their list. That goes double for their brisket since it's TexasJCRiley09 said:
I think it's been established that it's going to take more than good meats to make the list.
I live in Northlake and have been here a dozen times or so. When they were west of 35 in a little crappy building, the food was incredible. My buddy and I were doing bbq competitions at the time and we heard about them because they were doings competitions as well. We have no restaurants around here so they took advantage of the times and built a big restaurant east of 35 that's very nice and it's packed all the time. Food quality suffered greatly. Ribs are hit or miss, along with the brisket. For 9 of you, if you don't drink alcohol, plan on spending at least $250. I believe their 2-meat plate is nearly $30 now at lunch. They do have some pretty tasty sides. Brussel sprouts are great. Mexican boudin good too.AgBQ-00 said:
looking at going to 407 BBQ for my birthday. Anything I should know about wait time or food items that are can't miss? Would probably be a party of 9 of us going any info is great.
EDIT: Not a traditional BBQ joint but Marty B's is a very cool place with cool atmosphere and music.
JCRiley09 said:
Not exactly apples to apples here, but people don't go to Lockhart for brisket, but without fail, people post here about how bad the brisket is (that they just paid for already knowing it would probably be bad).
What are you going to order at a BBQ restaurant in TX if not for brisket?
I feel like you have to get brisket at a TX barbecue place. That's the bread and butter.
When I went to Louis Mueller, they gave me a little taste of the brisket when I got up there to order and I decided not to order any off of that sample, so that was a helpful favor.
I suppose I should carve out an exception for beef ribs
Louis Mueller was probably the most disappointing of all of the top tier places for me. I guess I'm not that big of a fan of black pepper.
Sausage, beef cheeks, pork ribs, whole hog, pork steak, beef ribs, smoked pork chop, turkey, chicken
The point is that brisket is not everyone's bread and butter. Franklin put out a good brisket and now it's the gold standard. There were 100 years of Texas bbq before that where brisket was available, but not always the star
Jock 07 said:JCRiley09 said:
Not exactly apples to apples here, but people don't go to Lockhart for brisket, but without fail, people post here about how bad the brisket is (that they just paid for already knowing it would probably be bad).
What are you going to order at a BBQ restaurant in TX if not for brisket?
We only sell brisket two days a week and do alright.
Beef Cheek said:Jock 07 said:JCRiley09 said:
Not exactly apples to apples here, but people don't go to Lockhart for brisket, but without fail, people post here about how bad the brisket is (that they just paid for already knowing it would probably be bad).
What are you going to order at a BBQ restaurant in TX if not for brisket?
We only sell brisket two days a week and do alright.
Haha, touche
On another note I was in town today and tried to stop by truth on my way taking my son to a Stros game. Tried to sneak in at 1130 and was too late to even try and find a spot to park. For the next attempt, how early do I need to try and show up?
Kind of surprised it was that bad on a Thursday. I usually go on Wednesdays as I work from home that day and am right around the corner. I get there around 11:15 and it's usually no longer a wait then if I were going to a restaurant, sitting down, and ordering.Jock 07 said:
On another note I was in town today and tried to stop by truth on my way taking my son to a Stros game. Tried to sneak in at 1130 and was too late to even try and find a spot to park. For the next attempt, how early do I need to try and show up?
When someone wants to go on a Friday we try to get there just before 11 and still usually have to wait 30-45 minutes.
did you just try to park in their lot? There is usually street parking on Waugh that is available. Not sure I've ever actually parked in Truth's lot before.
What do you boys want for breakfast BBQ ?.....OK Chili.
that's pretty interesting... didn't knowBeef Cheek said:Jock 07 said:JCRiley09 said:
Not exactly apples to apples here, but people don't go to Lockhart for brisket, but without fail, people post here about how bad the brisket is (that they just paid for already knowing it would probably be bad).
What are you going to order at a BBQ restaurant in TX if not for brisket?
We only sell brisket two days a week and do alright.
and it used to be only ONE day a week!
You're talking about Mama Fried right? L&L everyday?Beef Cheek said:
and it used to be only ONE day a week!
This^^^JCRiley09 said:
The point is that brisket is not everyone's bread and butter. Franklin put out a good brisket and now it's the gold standard. There were 100 years of Texas bbq before that where brisket was available, but not always the star
And it was well over a hundred years of Texas BBQ before it became a craze for city slickers
Bigballin said:This^^^JCRiley09 said:
The point is that brisket is not everyone's bread and butter. Franklin put out a good brisket and now it's the gold standard. There were 100 years of Texas bbq before that where brisket was available, but not always the star
And it was well over a hundred years of Texas BBQ before it became a craze for city slickers
Barbecue has been popular all over the state for much longer than this "craze". Let's not gatekeep something wonderful like barbecue.
L&L only sells brisket on Saturdays and Sundays. In the early days we only sold it on Saturdays.
schmendeler said:Bigballin said:This^^^JCRiley09 said:
The point is that brisket is not everyone's bread and butter. Franklin put out a good brisket and now it's the gold standard. There were 100 years of Texas bbq before that where brisket was available, but not always the star
And it was well over a hundred years of Texas BBQ before it became a craze for city slickers
Barbecue has been popular all over the state for much longer than this "craze". Let's not gatekeep something wonderful like barbecue.
Folks weren't waiting in ridiculous lines for BBQ 20 years ago...
This is worth a read given the current conversation:
https://www.texasmonthly.com/bbq/the-worlds-best-barbecue-is-in-taylor-texas-or-is-it-lockhart/
https://www.texasmonthly.com/bbq/the-worlds-best-barbecue-is-in-taylor-texas-or-is-it-lockhart/
schmendeler never said otherwise, in fact he said about the same thing you did.Bigballin said:schmendeler said:Bigballin said:This^^^JCRiley09 said:
The point is that brisket is not everyone's bread and butter. Franklin put out a good brisket and now it's the gold standard. There were 100 years of Texas bbq before that where brisket was available, but not always the star
And it was well over a hundred years of Texas BBQ before it became a craze for city slickers
Barbecue has been popular all over the state for much longer than this "craze". Let's not gatekeep something wonderful like barbecue.
Folks weren't waiting in ridiculous lines for BBQ 20 years ago...
What are some unique side dishes yall see at your favorite places. Cooking a brisket Sunday and tired of all the usual sides.
smoked brie is pretty awesome.
I'd argue that 'craze' has ruined barbecue in the sense that you now have to wait hours and hours for even mediocre 'cue (looking at you Pecan Lodge/La Barbecue), and the prices are absolutely ridiculous. You used to be able to get decent 'cue cheap, now everyone thinks they're freaking James Beard and you need to spend $60-$70 a plate. And that was before the recent Biden inflation.Bigballin said:This^^^JCRiley09 said:
The point is that brisket is not everyone's bread and butter. Franklin put out a good brisket and now it's the gold standard. There were 100 years of Texas bbq before that where brisket was available, but not always the star
And it was well over a hundred years of Texas BBQ before it became a craze for city slickers
If a visit to a 'cue restaurant costs you over $100 for two people, you're doing it wrong.
Wild West Pimp Style
Judging by the customers lining the sidewalks outside those places, we can agree to disagree.
NColoradoAG said:
What are some unique side dishes yall see at your favorite places. Cooking a brisket Sunday and tired of all the usual sides.
Okra and tomatoes if you haven't done them in a while. Pan seared, not boiled.
This is not the thread for you.Buzzy said:I'd argue that 'craze' has ruined barbecue in the sense that you now have to wait hours and hours for even mediocre 'cue (looking at you Pecan Lodge/La Barbecue), and the prices are absolutely ridiculous. You used to be able to get decent 'cue cheap, now everyone thinks they're freaking James Beard and you need to spend $60-$70 a plate. And that was before the recent Biden inflation.Bigballin said:This^^^JCRiley09 said:
The point is that brisket is not everyone's bread and butter. Franklin put out a good brisket and now it's the gold standard. There were 100 years of Texas bbq before that where brisket was available, but not always the star
And it was well over a hundred years of Texas BBQ before it became a craze for city slickers
If a visit to a 'cue restaurant costs you over $100 for two people, you're doing it wrong.
Also just for starters, there are plenty of places you can get great to even borderline elite barbecue with little to no wait. I do it all the time.
I grew up in Central Texas German family that cooked BBQ. Brisket, Hot Gut Sausage, and beef ribs were the staple. We raised our own cattle and till this day still do and my kids are big in showing cattle. Hell I remebmber my German grandfather making blood sausage when a steer was slaughtered. Nothing was wasted. When I go eat BBQ when not cooking myself that's usually what I get. That said I do like some Pork, Turkey and Chicken as well but Beef is what I tend to judge a place on.
What is the ratio of blood to filler in blood sausage?Quote:
Hell I remebmber my German grandfather making blood sausage when a steer was slaughtered.
Wild West Pimp Style
Wow. Never would have thought that. What's the reasoning behind that? Margins too low on briskets because of pricing?Beef Cheek said:
L&L only sells brisket on Saturdays and Sundays. In the early days we only sold it on Saturdays.
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