DV also had lunch at L&L with Phil Rosenthal.
Texas Monthly 2021 Top 50 BBQ Joints
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Last: 1 hr ago by Project Gemini
Saw that there's a write up by the comical on camp brisket but it's behind a paywall. Not giving that rag a single cent, even if it is for an article on BBQ
Hero
great to see he is filming a new season. Love his shows
How was he in person?
How was he in person?
What do you boys want for breakfast BBQ ?.....OK Chili.
I really didn't get to interact with him, but everyone that did had great things to say!
Had a nice lil lunch in Austin today
Glad they are back open for in person dining.
Anybody been to Snow's lately?
What kind of line should we expect if we get there at 7? How about 8?
Thanks in advance.
What kind of line should we expect if we get there at 7? How about 8?
Thanks in advance.
FredMc92 said:
Anybody been to Snow's lately?
What kind of line should we expect if we get there at 7? How about 8?
Thanks in advance.
7am you'll be in behind 50+ people. 8am...you'll be wishing you called ahead and ordered pickup instead.
Do you get the colleague hook up or do you have to wait in line with everyone else ?
Still wait in line for Franklin, but they did show us some love.
The line hack is to show up on a Tuesday or Wednesday around noon. The line was only about 10 people out the door, they warned us that only sausage and brisket would be left, but had the full menu available once we got to the front.
They were sold out of everything by about ~1:30
The line hack is to show up on a Tuesday or Wednesday around noon. The line was only about 10 people out the door, they warned us that only sausage and brisket would be left, but had the full menu available once we got to the front.
They were sold out of everything by about ~1:30
Had Brett's bbq shop in Katy, and it was exceptional. Unfortunately the trendiness of bbq has made this habit quite expensive, but I know for a fact we wouldn't have the creative options available today without the money it costs to make it.
Simple fatty brisket, turkey, and the slaw was a hell of a meal.
Simple fatty brisket, turkey, and the slaw was a hell of a meal.
I always feel embarrassed asking for the lean brisket but I find I cannot do the fatty
Saxsoon said:
I always feel embarrassed asking for the lean brisket but I find I cannot do the fatty
My sons and I do an annual BBQation where we go to 3 different places in the TM top 50. Kid #1 is the same way. We do 1/4 of lean for him. The flat has feelings too.
Only honorable mention on this years list but Roegels is moving into Katy with their 2nd shop. Being close by they've been my go to since the 2017 list
https://houston.culturemap.com/news/restaurants-bars/01-25-22-roegels-barbecue-bbq-new-location-katy/#slide=0
https://houston.culturemap.com/news/restaurants-bars/01-25-22-roegels-barbecue-bbq-new-location-katy/#slide=0
Saxsoon said:
I always feel embarrassed asking for the lean brisket but I find I cannot do the fatty
What's wrong with asking for lean?
And it also has less margin for error. IMO, turning out consistently excellent lean is the mark of a true pitmaster.
Agree
2022 is the year of the lean, y'all!
Beef Cheek said:
2022 is the year of the lean, y'all!
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Brisket and purple drank. That's how you get the weekend started.
Nobody does better barbecue than Texas. I'm currently in OKC and they just don't know how to do it up here. Some of the best bbq that I have ever had was this bbq joint in Euless. It was only open two days a week. You paid $12 and got all of the beef bbq you wanted to eat and the sides you just picked out yourself, with all the ice tea you wanted to boot.SpiderDude said:
Never too early to get this started...
Edit: Updated with the link if you don't want to search through the thread looking for it...
https://www.texasmonthly.com/interactive/top-50-bbq-2021/
That third pic was smuggled out of Heaven itself. They are strict on what they let out up there.Beef Cheek said:
Had a nice lil lunch in Austin today
ETA: smuggled, not snuggled. Give a guy a break would ya?
Had La Barbecue for the 1st time the other day, brisket was slamming.
Their coleslaw was good and unique, but could definitely see some people not caring for it.
Their coleslaw was good and unique, but could definitely see some people not caring for it.
Glad to hear that they're still putting out quality stuff. I haven't been there since way back before John Lewis left.
Now I have challenged myself. I absolutely must go out and find the closest thing to Texas BBQ in OKC.
Notice I said "closest." I don't believe there is any BBQ that could possibly surpass that of the Lone Star State. In both pork and beef, maybe North Carolina or Memphis gets close but give me a Texas BBQ anytime.
If there are any Texas transplants North of the Red River, please chime in and tell me what restaurant comes close.
I will seek it out!
Notice I said "closest." I don't believe there is any BBQ that could possibly surpass that of the Lone Star State. In both pork and beef, maybe North Carolina or Memphis gets close but give me a Texas BBQ anytime.
If there are any Texas transplants North of the Red River, please chime in and tell me what restaurant comes close.
I will seek it out!
Tweet reply to @bbqsnob and ask him about barbecue in OKC. He's usually pretty good at replying.
medwriter said:
Now I have challenged myself. I absolutely must go out and find the closest thing to Texas BBQ in OKC.
Notice I said "closest." I don't believe there is any BBQ that could possibly surpass that of the Lone Star State. In both pork and beef, maybe North Carolina or Memphis gets close but give me a Texas BBQ anytime.
If there are any Texas transplants North of the Red River, please chime in and tell me what restaurant comes close.
I will seek it out!
Edge Craft BBQ is a Central TX Style BBQ place in Oklahoma City. Ate there before and it's pretty good. I had the moist brisket, Sausage and a Ribs. If your around Tulsa OK then you want to eat at Oakhart BBQ.
https://www.edgecraftbbq.com/
https://www.oakhartbbq.com/
try Maples BBQ in town and Butcher BBQ Stand in Welborn.medwriter said:
Now I have challenged myself. I absolutely must go out and find the closest thing to Texas BBQ in OKC.
Notice I said "closest." I don't believe there is any BBQ that could possibly surpass that of the Lone Star State. In both pork and beef, maybe North Carolina or Memphis gets close but give me a Texas BBQ anytime.
If there are any Texas transplants North of the Red River, please chime in and tell me what restaurant comes close.
I will seek it out!
edit: Maples is closed now and Butcher BBQ Stand is in Wellston, south of Chandler.
Before BBQ became trendy, lean was all that was served. A good place would trim the fat off before serving it. I don't know where the fatty trend started, but I'm with you. Lean.Saxsoon said:
I always feel embarrassed asking for the lean brisket but I find I cannot do the fatty
The heart of the wise inclines to the right, but the heart of the fool to the left. Ecclesiastes 10:2
Martin Cash said:Before BBQ became trendy, lean was all that was served. A good place would trim the fat off before serving it. I don't know where the fatty trend started, but I'm with you. Lean.Saxsoon said:
I always feel embarrassed asking for the lean brisket but I find I cannot do the fatty
Probably because they couldn't get it to render properly.
I agree. I might be off, but I also think people have had to readjust to tolerate fattier/marbled beef. I think the trend had been for very lean meat as the preference with white meat chicken and pork being the "other white meat" people associated marbling with "bad for you".
schmendeler said:
I agree. I might be off, but I also think people have had to readjust to tolerate fattier/marbled beef. I think the trend had been for very lean meat as the preference with white meat chicken and pork being the "other white meat" people associated marbling with "bad for you".
I've told this story on here before but I'll repeat it here.
Back in the early 80's I worked a pit for a joint in Houston called Gabby's BBQ and when it opened Luther's in CS. They were the Rudy's of their day. Back then you sloughed off all the upper layer of fat, separated the point and flat, sliced the flat to serve and the point almost 100% got turned into chopped for sammys. All the fat and bark ended up in the fat bucket next to the station. No one wanted any fat or fatty brisket on their plate. Only way they got it was to ask for it.
It may not be Top 50, but Lockhart Plano's brisket was on point today.
Ol Jock 99 said:
It may not be Top 50, but Lockhart Plano's brisket was on point today.
Looks good and with a precious daddy-daughter date! Love those with my daughter!
Touchless
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