Yes, it was awesome. The pastrami was moist & had great flavor but not over powering. The big side is brisket elote which I think was the best thing I had.
Texas Monthly 2021 Top 50 BBQ Joints
522,937 Views |
3339 Replies |
Last: 9 days ago by lazuras_dc
The Cinco is undefeated.
Pit Room is so solid for being open all day
Their okra when available is great
Their okra when available is great
Did you make that big smoker/rotisserie for Khoi Barbecue?
Don has Moberg offsets and a BQ grill hog cooker, no rotisserie that I'm aware of. Haven't worked with Don…yet.
It was the hog cooker I was talking about. First time seeing such a thing
Those BQ's have been around a long time, they're made in the Carolina's and used primarily for cooking whole hogs. You can see Don using its flip function to start crisping up the skin on the hog. When I did a Carolina's BBQ Tour earlier this year I learned a ton about the process and history of cooking whole hog, and those BQ grills as well.
Got home late last night from Guyer vs Aledo football game and forgot put on the pork butt. Going to try one hot and fast today for the first time. Wish me luck. Any tips would be appreciated.
Double wrap in foil
Well ain't doing pork butt today boys. Opened it up and it smelled pretty sour. Pretty disappointing.
Guess I'll try to make something out of these subpar looking beef chuck ribs that I got from a guy at work.
Guess I'll try to make something out of these subpar looking beef chuck ribs that I got from a guy at work.
I've had a few like this over the years. If you got it at HEB they'll give you another generally no questions asked at the customer service desk.
ETA: nvm I see you're up north
. I assume your grocer will probably do the same though.
ETA: nvm I see you're up north
. I assume your grocer will probably do the same though.
Actually we did get it at HEB in Frisco. We live about 45 minutes from there but we generally will make a trip once a month to stock up.
I'd bag that bad boy up, freeze it, and carry it with me for replacement next time. Only a few bucks I know but still...
Good to know for next time. I bagged that ***** up and tossed her already. Luckily it was only 0.97/lb
Took it off just in time to see the bomb from Weigman to Stewart
Interesting.
Maybe in reference to the 25 best new and improved list that came out a few weeks ago?
I'm not sure! There was no further elaboration.
"Beliefs" doesn't sound like bbq to me. I know zero about the situation here but it's no secret that TM and Vaughn in particular lean pretty hard to the left… If the guy has been vocal on certain issues whether signs at his shop or posts on social media or whatever that kind of response from Vaughn would not surprise me at all.
Truth in the Heights on Friday. Brisket and ribs were outstanding. Tater tot casserole was excellent but potato salad was below average. Other big disappointment was the boudain. It was very dry and not a ton of flavor.
Easier to blame "beliefs" than the product or their consistency
Also true. Again I know nothing here and was I was just going but what the written, the flag with an AR, and what I know to be true of TM and Vaughn.
I've eaten at 3rd Coast BBQ a few times & they definitely make legit BBQ. That's said like others have mentioned TM & DV are liberals. No bones about that which party they support
Went to Terry Black's in Austin yesterday for the first time. Very high quality barbecue at an impressive scale. Their operation is impressive. The line was out the door and around the side of the building when we got there and we walked out having finished eating less than an hour later.
Anyone visiting or entertaining guests from out of town who doesn't want to do the "get there before they open and get in line" thing should def hit Terry Black's up.
Anyone visiting or entertaining guests from out of town who doesn't want to do the "get there before they open and get in line" thing should def hit Terry Black's up.
Well, we opted for Panther City this weekend and I'm glad we did. Phenomenal barbecue and no wait! Arrived about 10:15, orders were placed at opening at 10:30.
Didn't get a picture of the individual meats as we were scarfing. The brisket was top tier. The ribs were also excellent and had a bit of sweetness.
The carne guisada was excellent and the tortillas were so much better than they needed to be. If this were any other restaurant, I'd be back just for the carne guisada.
The sides and brisket elote were all very good (and all packed a bit of spice), but nothing absolutely blew me away.
The only let down was the pork belly burnt ends. With Heim as the bar for the meat, these fell short. They were huge and thick and just ended up being chewy. My buddy with the pork belly popper said the popper featuring pork belly was his favorite thing, but we all agreed the cubed version themselves fell short.
Didn't get a picture of the individual meats as we were scarfing. The brisket was top tier. The ribs were also excellent and had a bit of sweetness.
The carne guisada was excellent and the tortillas were so much better than they needed to be. If this were any other restaurant, I'd be back just for the carne guisada.
The sides and brisket elote were all very good (and all packed a bit of spice), but nothing absolutely blew me away.
The only let down was the pork belly burnt ends. With Heim as the bar for the meat, these fell short. They were huge and thick and just ended up being chewy. My buddy with the pork belly popper said the popper featuring pork belly was his favorite thing, but we all agreed the cubed version themselves fell short.
CDub06 said:
Well, we opted for Panther City this weekend and I'm glad we did. Phenomenal barbecue and no wait! Arrived about 10:15, orders were placed at opening at 10:30.
A good buddy of mine went was down there for the CU game and they had a similar report!
The beans look good. No one does good beans anymore it seems like. That used to be a staple of a good BBQ place. Everyone focuses on other sides...which is OK. I just like to go to a place that has a good side of pinto beans done right.CDub06 said:
Well, we opted for Panther City this weekend and I'm glad we did. Phenomenal barbecue and no wait! Arrived about 10:15, orders were placed at opening at 10:30.
Didn't get a picture of the individual meats as we were scarfing. The brisket was top tier. The ribs were also excellent and had a bit of sweetness.
The carne guisada was excellent and the tortillas were so much better than they needed to be. If this were any other restaurant, I'd be back just for the carne guisada.
The sides and brisket elote were all very good (and all packed a bit of spice), but nothing absolutely blew me away.
The only let down was the pork belly burnt ends. With Heim as the bar for the meat, these fell short. They were huge and thick and just ended up being chewy. My buddy with the pork belly popper said the popper featuring pork belly was his favorite thing, but we all agreed the cubed version themselves fell short.
Went to the Warehouse in Burnet with my parents this weekend. No pics but solid brisket. Jalapeno cheddar sausage was just so so with very little jalapeno or cheddar to it. My mom had the pork ribs and said they were amazing. The brisket mac and cheese was legit though. Haven't been to many top 50 places so I'm not sure how it compares but it was enjoyable.
It's certainly not a highly recommended spot for most of their bbq but McKenzies in Huntsville still has beans for free for all dine in customers. Big ole crock pot in the dining room right next to the sauce bottles and soda fountain. They do a pretty good job with their beans... As for the Q... I can't recommend. I do like their chicken and their hamburgers but the brisket, ribs, etc leaves quite a bit to be desired.BohunkAg said:The beans look good. No one does good beans anymore it seems like. That used to be a staple of a good BBQ place. Everyone focuses on other sides...which is OK. I just like to go to a place that has a good side of pinto beans done right.CDub06 said:
Well, we opted for Panther City this weekend and I'm glad we did. Phenomenal barbecue and no wait! Arrived about 10:15, orders were placed at opening at 10:30.
Didn't get a picture of the individual meats as we were scarfing. The brisket was top tier. The ribs were also excellent and had a bit of sweetness.
The carne guisada was excellent and the tortillas were so much better than they needed to be. If this were any other restaurant, I'd be back just for the carne guisada.
The sides and brisket elote were all very good (and all packed a bit of spice), but nothing absolutely blew me away.
The only let down was the pork belly burnt ends. With Heim as the bar for the meat, these fell short. They were huge and thick and just ended up being chewy. My buddy with the pork belly popper said the popper featuring pork belly was his favorite thing, but we all agreed the cubed version themselves fell short.
This my hometown BBQ place. I know the owners very well. They opened after the Top 50 rankings came out but DV from TX Monthly has been out & given a great review. I expect them to be in the Top 50 next round. The sausage is the only thing that's not in house. The Sausage comes from Miller Meat Market in Llano(which Miller's is Aggie Owned). They do something little different is they smoke with Live Oak vs Post Oak.Blanco Jimenez said:
Went to the Warehouse in Burnet with my parents this weekend. No pics but solid brisket. Jalapeno cheddar sausage was just so so with very little jalapeno or cheddar to it. My mom had the pork ribs and said they were amazing. The brisket mac and cheese was legit though. Haven't been to many top 50 places so I'm not sure how it compares but it was enjoyable.
I enjoyed it, and the sausage wasn't bad, it just wasn't as good as the other stuff. I was in town for a funeral Saturday so I'm not really in the area much but if I was, I'd go back again.
After the Astros game tonight in Arlington, Maldy was being interviewed, and I noticed this brochure on the wall. I'm curious what the tips and guidelines are!
A funny "only in Texas" thing maybe.
A funny "only in Texas" thing maybe.
Will be passing through Seguin around lunch time tomorrow. What is Burnt Bean like on Thursday? Lighter or are they just slammed all the time?
It's probably at least a 30-40 minute wait on most Thursdays. If you're able to get there around 10:30 or or so, you will be close to the front of the line.TXAG 05 said:
Will be passing through Seguin around lunch time tomorrow. What is Burnt Bean like on Thursday? Lighter or are they just slammed all the time?
Don't get there too late. The one time I didn't get there until 1 or 1:30, they were already out of ribs and basically out of brisket.
They also do a pork steak on Thursday that is excellent.
That doesn't sound too bad. I think we will give it a shot if the timing works out right.