Where do you see that? Their social media is active as of two days ago and doesn't mention it.cena05 said:
Dozier's meat market in Fulshear is closing, bummer.
Texas Monthly 2021 Top 50 BBQ Joints
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Saw a post about it this morning.
Iconic Fulshear barbecue favorite will soon shutter after 67 yearsTXAG 05 said:
Saw a post about it this morning.
Probably dirt is getting too valuable.
agcrock2005 said:Iconic Fulshear barbecue favorite will soon shutter after 67 yearsTXAG 05 said:
Saw a post about it this morning.
Boo to this
Roegels BBQ on Voss for lunch today.
I know I sound like a broken record with this, but their pork belly is one of my favorite bites in all of BBQ. Right up there for me with L&L beef cheeks. Fatty, peppery, tender excellence.
Brisket was great, but just a touch dry. Well rendered fat and good bark. I'm just more of a point guy and they gave me flat.
Beans and Mac were both good.
I know I sound like a broken record with this, but their pork belly is one of my favorite bites in all of BBQ. Right up there for me with L&L beef cheeks. Fatty, peppery, tender excellence.
Brisket was great, but just a touch dry. Well rendered fat and good bark. I'm just more of a point guy and they gave me flat.
Beans and Mac were both good.
I've been to the one on I10 a couple of times, and I agree on the pork belly!
Dozier family sold it years agoagcrock2005 said:Iconic Fulshear barbecue favorite will soon shutter after 67 yearsTXAG 05 said:
Saw a post about it this morning.
Beef Cheek, how have the Friday crowds been at the new location? Do y'all typically sell out pretty quick? We're driving through Austin around noon Friday and was planning on stopping by.
That pork belly is fantastic. It outshines their brisket, which has been pretty solid (but not the best of the best) every time I've been there.
And my almost 2 year old devoured the Mac and cheese when we went. I put it in front of him and gave him a fork...when I saw how much was gone from the cup, I assumed he had just spilled a bunch as toddlers do. He had dropped just a single noodle, and had polished off most of it himself, leaving me and my older son to share the second serving of it we had. It's good stuff.
And my almost 2 year old devoured the Mac and cheese when we went. I put it in front of him and gave him a fork...when I saw how much was gone from the cup, I assumed he had just spilled a bunch as toddlers do. He had dropped just a single noodle, and had polished off most of it himself, leaving me and my older son to share the second serving of it we had. It's good stuff.
maca1028 said:
Beef Cheek, how have the Friday crowds been at the new location? Do y'all typically sell out pretty quick? We're driving through Austin around noon Friday and was planning on stopping by.
The line for Friday is probably one hour or so long around lunch time, the beef cheeks are the special that day and we have them available until late in afternoon (4-5ish)
We also have "any time eats" menu available to order from the bar, so you can skip the wait if you're looking for a burger, bbq sandwich, onion rings etc
Beef Cheek said:maca1028 said:
Beef Cheek, how have the Friday crowds been at the new location? Do y'all typically sell out pretty quick? We're driving through Austin around noon Friday and was planning on stopping by.
The line for Friday is probably one hour or so long around lunch time, the beef cheeks are the special that day and we have them available until late in afternoon (4-5ish)
We also have "any time eats" menu available to order from the bar, so you can skip the wait if you're looking for a burger, bbq sandwich, onion rings etc
This is not a knock on their bbq, but the burger and rings are more than worthy of a visit.
Perfect, thanks!
Pinkertons is opening another location in the old 59 Diner at Shepherd and 59.
Good day at Goldee's. Drive from Houston, got in about 1030 and ~150 in line. Nothing was out at when we hit the front line at 1230. Everything was great, some of the best ribs Ive had, very tender brisket, fantastic grits.
Had lunch at Pecan Lodge today. Mediocre at best. I was disappointed.
Haven't been in several years, but have heard it went downhill. The couple times I went (not long after new building) it wasn't any good. Always had a line though. Seems like he monetized that top 5 ranking a while back and is doing well for himself though.JonSnow said:
Had lunch at Pecan Lodge today. Mediocre at best. I was disappointed.
Pit Room's 2nd location opens on Monday
Headed to the OG Truth in the next week. Looking forward to it.
Some really awful stuff in this article about Valentina's. It was woefully mis-managed and I'm surprised the new owner (their largest financier) is allowing the former owners and founders to stay on as employees.
The troubles for this popular BBQ joint run deep, according to an ABJ investigation. The push is on to right the wrongs. https://t.co/4DQ9gaHH6L
— AustinBizJournal (@MyABJ) April 27, 2024
Wow. That looks pretty bad. Not firsthand knowledge, but I was randomly speaking with someone at a different BBQ joint very near there about 2 years ago while we were waiting in line. Got to talking about some of our favorite places in the area and I of course brought up Valentina's. I really do love the Tex BBQ combo, it's tough to beat.
Anyway, the guy got really heated and went on a rant about how that place was toxic. He said he and his girllfriend both worked there but quit because it was just a really bad place to work and that the owner was a sleazeball and all around bad person. Said the owner was especially awful to women and that he wouldn't be surprised to read about him going to jail someday. I chalked it up as probably bitter former employee and hadn't thought about it again until just now that article...
Anyway, the guy got really heated and went on a rant about how that place was toxic. He said he and his girllfriend both worked there but quit because it was just a really bad place to work and that the owner was a sleazeball and all around bad person. Said the owner was especially awful to women and that he wouldn't be surprised to read about him going to jail someday. I chalked it up as probably bitter former employee and hadn't thought about it again until just now that article...
There seem to be extenuating circumstances here, but I wonder, with increased food prices and the general difficulty in running a BBQ place, if we are about to see a shrinking in the BBQ restaurant market.
The second there's an actual economic recession, yes I think there will be. The only reason it hasn't happened yet is generally people have still had the discretionary income to handle the increased prices.
Was my first BBQ when I moved to Dallas after living in Seattle for 7 years. It was awful.agcrock2005 said:Haven't been in several years, but have heard it went downhill. The couple times I went (not long after new building) it wasn't any good. Always had a line though. Seems like he monetized that top 5 ranking a while back and is doing well for himself though.JonSnow said:
Had lunch at Pecan Lodge today. Mediocre at best. I was disappointed.
Fighting Texas Aggie Class of 2012
what side is that on the bottom with the green onion?IronRed13 said:
Good day at Goldee's. Drive from Houston, got in about 1030 and ~150 in line. Nothing was out at when we hit the front line at 1230. Everything was great, some of the best ribs Ive had, very tender brisket, fantastic grits.
Not my pic, but pretty sure it's their pork hash over rice.
Yes it is, and it is one of the best sides in all of Texas BBQ. It's unbelievably good. Since we're on Goldee's, here's my tray from a visit there just over 3 weeks ago.
what exactly is it? looks like an etouffee type of creation?
AustinCountyAg said:
what exactly is it? looks like an etouffee type of creation?
Pork bone stock with pork trimmings seasoned up into a gravy over rice.
Sounds rich... and delicious!
Some serious good bull from Truth BBQ owner (and Aggie) Leo Botello and his wife Abbie.
https://www.houstoniamag.com/eat-and-drink/2024/04/truth-bbq-charity-work
https://www.houstoniamag.com/eat-and-drink/2024/04/truth-bbq-charity-work
There's a side to Truth BBQ you don't know about. Find out how second chances became the motto the restaurant lives by. https://t.co/5ykIltwMG0
— Houstonia (@HoustoniaMag) April 25, 2024
Another genius way these top spots are using their trash to create delicious high-margin sides. Seems like all of the top places are figuring out ways to do this. Pretty impressive. Leroy & Lewis has a video on how they make theirs.AustinCountyAg said:
what exactly is it? looks like an etouffee type of creation?
Might be hitting that place up on Saturday but apparently I need to go to Interstellar BBQ first
I saw someone say on here a few months back that essentially we've reached a critical mass in brisket and the meats and the differentiation will come in the sides, and I have to say that I agree.
We went to the OG Truth this weekend, and it was very good, but the sides were more of a classic style and just fine. There's room for that, but it's hard to be elite in today's game with that. IMO of course.
We went to the OG Truth this weekend, and it was very good, but the sides were more of a classic style and just fine. There's room for that, but it's hard to be elite in today's game with that. IMO of course.
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