Texas Monthly 2021 Top 50 BBQ Joints
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Last: 3 days ago by lazuras_dc
AggieFabricator said:
It's a hill I'm willing to die on. Most of the chili purists out there should do some research on what chili started from (they put all kinds of stuff in it).
Don't ever tell Evan LeRoy I said this but… I always get beans in my chili when I go to the Texas Chili Parlor.
One of the few things I miss from my days living in Austin.. Spicy chili mac & cheese was legit!Quote:
Texas Chili Parlor
I miss the chili parlor
Might as well ask for spaghetti with your chili at that point.
I'll hold off on spaghetti for now, I enjoy throwing a couple of tamales in the bottom of the bowl though and layering the chili (with beans) over that.
First time In San Antonio a few weeks ago.
Reese Bros was legit. My fav out of the 3 stops I made out there
Reese Bros was legit. My fav out of the 3 stops I made out there
What kind of boudin is that? L&L had some the other day. Whitfields has brisket boudin on their menu. Glad to see this new trend.
Yes brisket boudin.
It did not hold up great texture wise but taste wise it was great !
It did not hold up great texture wise but taste wise it was great !
Usually, maybe even traditionally, you serve boudin straight up as a link. Perhaps the cutter got knife happy on you...
I've started making boudin lately and I think the casing is a waste of time. Did it several batches and everyone was taking it out of the casing to put into poppers, pork loins, chickens, peppers, etc. Stuff that **** into something! Delicious.Cowboy Curtis said:
Usually, maybe even traditionally, you serve boudin straight up as a link. Perhaps the cutter got knife happy on you...
I use' Natural Hog Casings for all my sausage including Boudin.
You are probably right !Cowboy Curtis said:
Usually, maybe even traditionally, you serve boudin straight up as a link. Perhaps the cutter got knife happy on you...
Might want to edit or remove that picture with that card sitting on the table.
The number is pretty easy to read too.ScapeGOAT said:
Might want to edit or remove that picture with that card sitting on the table.
Yeah no joke
The Pilot said:The number is pretty easy to read too.ScapeGOAT said:
Might want to edit or remove that picture with that card sitting on the table.
Alright, which one of you jack wagons subscribed to all the lumberjack only fans pages on my credit card!?
Appreciate the heads up guys, I edited the pic.
It was me.....but only because you still left the original up in your edited post
schmendeler
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How long do you want to ignore this user?
You earned it with your chili and beans post!
All the God's, all the Heavens, all the Hells are within you.
Saxsoon
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It's still up.
That sucks
Damn. Hate to see that.
Had the beef rib at 407 today. Oh man what a hunk of DELICIOUS beef!!!
Hit Terry Blacks today. Didn't find it to be super elite in the realm of Cattle Ack or Franklins but certainly a good time. Sausage was very good. Beef rib was solid. And brisket disappointed. But I would
Go back.
Go back.
Which one? Austin or DFW?
All the God's, all the Heavens, all the Hells are within you.
wadd96 said:
Which one? Austin or DFW?
Austin. Where is the Dallas location??
Deep EllumObjective Aggie said:wadd96 said:
Which one? Austin or DFW?
Austin. Where is the Dallas location??
Agree with your assessment.Objective Aggie said:
Hit Terry Blacks today. Didn't find it to be super elite in the realm of Cattle Ack or Franklins but certainly a good time. Sausage was very good. Beef rib was solid. And brisket disappointed. But I would
Go back.
I would not put terry blacks above the big boys but they are open everyday and to do that and still maintain solid quality is tough
The deep ellum once is quite expensive but comes in handy when you got friends visiting on random weekdays
Love their peach cobbler
Saw on a recent bbq podcast one of the owners Of Terry Blacks said they buy something like 18-20% of all of the prime briskets produced in the US. To do that amount of volume and be consistent is impressive. With that said, I've never eaten at Terry Blacks haha.
Not doubting they said it, but that's very hard to believe. What podcast is it? I'd like to hear it.AggieFabricator said:
Saw on a recent bbq podcast one of the owners Of Terry Blacks said they buy something like 18-20% of all of the prime briskets produced in the US. To do that amount of volume and be consistent is impressive. With that said, I've never eaten at Terry Blacks haha.
No way. Maybe Costco does.
AggieFabricator said:
Saw on a recent bbq podcast one of the owners Of Terry Blacks said they buy something like 18-20% of all of the prime briskets produced in the US. To do that amount of volume and be consistent is impressive. With that said, I've never eaten at Terry Blacks haha.
Maybe .2%
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