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Texas Monthly 2021 Top 50 BBQ Joints

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AggieFabricator
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In reply to BurnetAggie99 • 1:01p, 8/26/22

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Beef Cheek
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In reply to AggieFabricator • 1:02p, 8/26/22
AG
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.
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agcrock2005
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In reply to Beef Cheek • 1:48p, 8/26/22
AG
Quote:
Texas Chili Parlor
One of the few things I miss from my days living in Austin.. Spicy chili mac & cheese was legit!
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JCRiley09
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In reply to Beef Cheek • 7:11p, 8/26/22
AG
I miss the chili parlor
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Jock 07
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In reply to AggieFabricator • 8:26p, 8/26/22
AG
Might as well ask for spaghetti with your chili at that point.
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AggieFabricator
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In reply to Jock 07 • 8:59p, 8/26/22
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.
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rjones2688
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12:33p, 8/27/22
First time In San Antonio a few weeks ago.

Reese Bros was legit. My fav out of the 3 stops I made out there



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Cowboy Curtis
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In reply to rjones2688 • 1:24p, 8/27/22
AG
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.
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rjones2688
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In reply to Cowboy Curtis • 5:44p, 8/27/22
Yes brisket boudin.

It did not hold up great texture wise but taste wise it was great !

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Cowboy Curtis
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In reply to rjones2688 • 8:47p, 8/27/22
AG
Usually, maybe even traditionally, you serve boudin straight up as a link. Perhaps the cutter got knife happy on you...
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agcrock2005
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In reply to Cowboy Curtis • 9:56p, 8/27/22
AG
Cowboy Curtis said:
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.
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BurnetAggie99
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10:46p, 8/27/22
I use' Natural Hog Casings for all my sausage including Boudin.
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rjones2688
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In reply to Cowboy Curtis • 12:35p, 8/29/22
Cowboy Curtis said:
Usually, maybe even traditionally, you serve boudin straight up as a link. Perhaps the cutter got knife happy on you...
You are probably right !
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Moe Jzyslak
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In reply to AggieFabricator • 1:22p, 8/29/22
AG
Might want to edit or remove that picture with that card sitting on the table.
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The Pilot
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In reply to Moe Jzyslak • 1:25p, 8/29/22
AG
ScapeGOAT said:
Might want to edit or remove that picture with that card sitting on the table.
The number is pretty easy to read too.
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fav13andac1)c
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In reply to Moe Jzyslak • 3:03p, 8/29/22
AG
Yeah no joke
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AggieFabricator
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In reply to The Pilot • 3:32p, 8/29/22
The Pilot said:
ScapeGOAT said:
Might want to edit or remove that picture with that card sitting on the table.
The number is pretty easy to read too.



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.
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htxag09
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In reply to AggieFabricator • 3:35p, 8/29/22
AG
It was me.....but only because you still left the original up in your edited post
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schmendeler
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In reply to htxag09 • 3:47p, 8/29/22
wadd96
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In reply to AggieFabricator • 3:49p, 8/29/22
AG
You earned it with your chili and beans post!
All the God's, all the Heavens, all the Hells are within you.
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Saxsoon
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4:08p, 8/29/22
agcrock2005
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In reply to AggieFabricator • 4:48p, 8/29/22
AG
It's still up.
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Cowboy Curtis
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3:33p, 9/1/22
AG
https://instagr.am/p/Ch-cmJfJMeE
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wadd96
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3:40p, 9/1/22
AG
That sucks
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Beef Cheek
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4:20p, 9/1/22
AG
Damn. Hate to see that.
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AgBQ-00
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1:37p, 9/3/22
AG
Had the beef rib at 407 today. Oh man what a hunk of DELICIOUS beef!!!
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Objective Aggie
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8:41p, 9/5/22
AG
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.
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wadd96
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9:07p, 9/5/22
AG
Which one? Austin or DFW?
All the God's, all the Heavens, all the Hells are within you.
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Objective Aggie
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In reply to wadd96 • 9:18p, 9/5/22
AG
wadd96 said:
Which one? Austin or DFW?


Austin. Where is the Dallas location??
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The Pilot
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In reply to Objective Aggie • 9:57p, 9/5/22
AG
Objective Aggie said:
wadd96 said:
Which one? Austin or DFW?


Austin. Where is the Dallas location??
Deep Ellum
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rjones2688
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In reply to Objective Aggie • 12:16p, 9/6/22
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.
Agree with your assessment.

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
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AggieFabricator
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In reply to rjones2688 • 4:53p, 9/6/22
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.
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agcrock2005
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In reply to AggieFabricator • 5:00p, 9/6/22
AG
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.
Not doubting they said it, but that's very hard to believe. What podcast is it? I'd like to hear it.
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schmendeler
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In reply to AggieFabricator • 5:04p, 9/6/22
AG
No way. Maybe Costco does.
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NColoradoAG
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In reply to AggieFabricator • 5:18p, 9/6/22
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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