I remember securing this bad boy when I was new to the Army, thinking I had just struck gold….
Brisket is on a spectrum
Brisket is on a spectrum
Texas Monthly 2021 Top 50 BBQ Joints
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Last: 14 days ago by lazuras_dc
I'm not getting tricked by sides. It's all about the brisket.
Super fast-growing segment the last decade, coupled with this "transitory" inflation of the last couple of years. Not a great recipe for continued expansion.
Bulldog73 said:
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.
That's definitely the case now, all these joints have gotten good at pumping out great brisket, ribs, sausage, etc. that it's the sides, desserts, & specialty items that help set you apart from the crowd.
It's interesting to me because I've never seen someone accuse Truth of having boring sides though. When I think classic sides it's the three staples of: Cole slaw, potato salad, and beans. Truth was one of the first places to do more specialty sides and the homemade desserts the guy's mom was baking. They also have collard greens, corn casserole, and Mac n cheese with bacon at that Brenham spot, and even more options in Houston. I don't know that I'd say they have just classic sides, it's part of what got them #10 on the 2017 list and #3 on 2021.
jja79 said:
I'm not getting tricked by sides. It's all about the brisket
While the meats are still the primary reason to go, y'all "no sides, protein only" guys are missing out on some phenomenal sides. As mentioned above, this ain't the bbq joints from decades ago where sides were an afterthought, there are some super tasty and unique sides these days.
agree. Truth was one of the first pumping out elevated sides. Their tator tot casserole is the *****
You're right. My phrasing was very poor there. Going to the Brenham location, they branched out of slaw, beans, and potato salad which I appreciated. At this point, most top of the "top" places will have mac, corn, and some sort of greens, but hearing from y'all, it seems like they were some of the leaders in making that become more of the standard.
I didn't get any dessert, and I probably failed in that regard.
I didn't get any dessert, and I probably failed in that regard.
Who's being tricked by sides? Do you not like the brisket at Goldees, Leroy and Lewis, Panther City, Burnt Bean, etc?jja79 said:
I'm not getting tricked by sides. It's all about the brisket.
You lost me there.
I like sides. They aren't why I go to a place though.
Well thanks to the bbq revolution of the last 15 years or so, there's about 200 bbq joints now that can cook brisket like Franklin's and Snows so you're in luck.jja79 said:
I'm not getting tricked by sides. It's all about the brisket.
Unfortunately none near me.
Your post insinuates BBQ restaurants that have great sides are masking bad brisket. I'm asking you to defend that statement.
Went to Burnt Bean yesterday for lunch. It does not disappoint. Ordered the special Moroccan Lamb Ribs and they were possibly the best lamb dish I've ever had. Guisada tacos were legit. Brisket was also fantastic. They also have one of the best bbq sides with the bacon ranch potatoes.
I didn't say anything of the sort. I said I don't get sidetracked by sides. I'm focused on great BBQ and have found those places make good sides too.
jja79 said:
I didn't say anything of the sort. I said I don't get sidetracked by sides. I'm focused on great BBQ and have found those places make good sides too.
Your post saying "I'm not being tricked by sides" was in response to the post below, so it definitely implies that good sides are there to compensate for sub-par brisket.
Bulldog73 said:
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.
DatTallArchitect said:jja79 said:
I didn't say anything of the sort. I said I don't get sidetracked by sides. I'm focused on great BBQ and have found those places make good sides too.
Your post saying "I'm not being tricked by sides" was in response to the post below, so it definitely implies that good sides are there to compensate for sub-par brisket.Bulldog73 said:
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.
I think you are reading way too much into the word "tricked"
Words do have meaning. Which meaning would you like to use?NColoradoAG said:DatTallArchitect said:jja79 said:
I didn't say anything of the sort. I said I don't get sidetracked by sides. I'm focused on great BBQ and have found those places make good sides too.
Your post saying "I'm not being tricked by sides" was in response to the post below, so it definitely implies that good sides are there to compensate for sub-par brisket.Bulldog73 said:
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.
I think you are reading way too much into the word "tricked"
Tricked: past tense of trick
Trick:
a: a crafty procedure or practice meant to deceive or defraud
b: a mischievous act : PRANK
c: a deceptive, dexterous, or ingenious feat
Any one been to the new Pit Room yet?
Also, thanks to to the poster who shared the article about Truth helping others. I loved it.
Also, thanks to to the poster who shared the article about Truth helping others. I loved it.
Not sure how you got that from my post but run with it. I love great BBQ, I like great sides. I no longer live near great BBQ however. I miss it. Enjoy it if it's near you.
Somehow got unsubscribed to this thread… resubscribing.
Smash that like button while you're at it.
Cross posting from the ticket exchange. I've got two extra (sold out) VIP tickets to the troubadour festival in a few days.
I went last year and had a near spiritual experience sampling the BBQ.
https://texags.com/forums/11/topics/3459145
I went last year and had a near spiritual experience sampling the BBQ.
https://texags.com/forums/11/topics/3459145
Kats BBQ in Santa Fe is next level.
I have been to a handful of the top spots on the Texas Monthly list and Kats is just as good if not better than some of the top 10 joints:
https://www.katsbarbecue.com/index.html
I have been to a handful of the top spots on the Texas Monthly list and Kats is just as good if not better than some of the top 10 joints:
https://www.katsbarbecue.com/index.html
Sounds like Valentina's is done for good. A damn shame, but also sounds like the former owners really pissed it all away
Valentina’s Tex Mex BBQ’s restaurant space is now up for lease https://t.co/p9bGm1paa3 pic.twitter.com/B6O4iPOyTj
— Eater Austin (@EaterAustin) May 13, 2024
My aunt was in town and we were at the houston farmers market so went to pinkertons for lunch. Hadn't been in years as truth is my go to. But it was better than I remembered it. We had chopped beef sandwich, brisket sandwich, turkey, ribs, and chicken thighs.
Chicken thighs was a special and was meh. The glaze was really good, but the chicken was a little dried out. Everything else was great.
Chicken thighs was a special and was meh. The glaze was really good, but the chicken was a little dried out. Everything else was great.
Only side left was potato salad?
We got potato salad and the jalapeño rice.
Anyone heard of this place…?
Taking lots of pics at Troubadour. Anyone else here?
Phone is struggling with over heating. Will upload pictures later.
Favorite bites so far are the loaded queso fries from Brick Vault and the pork belly from Tejas.
Phone is struggling with over heating. Will upload pictures later.
Favorite bites so far are the loaded queso fries from Brick Vault and the pork belly from Tejas.
It makes Goldee's seem like McDonald's.
I'm here and have the meat sweats. So much good food.
Attended troubadour as well. All samples were good bites but I couldn't help but feeling there was a little less variety than last year, lots of tacos/sandwich/foldovers and lots of sausage links from places.
Best bites for me were the meat church chicken fried brisket with jalapeño ranch, 1775 brisket taco, stiles switch beef rib on tater tots with queso, and brick vault's brisket on waffle fries with queso.
Roegels chuck flap was really unique, smoked chuck steak they chill, then reheat by confit in beef tallow. Sausage Sensei's barbacoa big red sausage was different and good as well.
Best bites for me were the meat church chicken fried brisket with jalapeño ranch, 1775 brisket taco, stiles switch beef rib on tater tots with queso, and brick vault's brisket on waffle fries with queso.
Roegels chuck flap was really unique, smoked chuck steak they chill, then reheat by confit in beef tallow. Sausage Sensei's barbacoa big red sausage was different and good as well.
Meat Church fried brisket, Hutchins brisket, and Rosslers smoked prime rib were all amazing.
CDub06 said:
Anyone heard of this place…?
Had lunch there today. Brisket was fabulous as usual, baked beans and squash casserole were also both great.
I've been convinced to shut up about it on here since so many seem to consider it a joke. I'm happy to keep it my own secret.
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