BBQ Joints (Non-BB)

[JGrave]

Where is the best place to get BBQ in Houston?

Does any place serve wet ribs?

[Andyzipp]

Luling City Market on Richmond, Pizzatola's on Shepherd

I'm sure someone is going to suggest Goode Company.  I'm not sure why.

[Astroholic]

Where is the best place to get BBQ in Houston?

Does any place serve wet ribs?

Whhhhaaaaattttt are wet ribs?

[Phil_in_CS]

Whhhhaaaaattttt are wet ribs?

that's a south eastern thing.

[matadorph]

I'm sure someone is going to suggest Goode Company.  I'm not sure why.

Probably the same reason people in Austin will always suggest the Salt Lick.

[Andyzipp]

Probably the same reason people in Austin will always suggest the Salt Lick.

The Salt Lick is a good time.  And although you can eat until you burst, it's not exactly great BBQ.

I prefer Rudy's to Salt Lick, if that tells you anything.

[austro]

Probably the same reason people in Austin will always suggest the Salt Lick.

If I'm not going to Lockhart, I just go to Rudy's.

[Bench]

Luling City Market is the best in town.

[Phil_in_CS]

If I'm not going to Lockhart, I just go to Rudy's.

I've only been to the chain stores, and they are adequate at best.

[HudsonHawk]

Luling City Market on Richmond, Pizzatola's on Shepherd

I'm sure someone is going to suggest Goode Company.  I'm not sure why.

Goode Company ain't that bad.  County Line is pretty good.

I grew up in the southeast, and even spent some time in the Carolinas.  Never heard of "wet ribs".

[PCOL2000]

Joe's BBQ on HWY 6 in Alvin. 

[Navin R Johnson]

Luling City Market on Richmond, Pizzatola's on Shepherd

I'm sure someone is going to suggest Goode Company.  I'm not sure why.

Pizzatola's?  I have tried that place 3 or 4 times now.

At least when I have gone, the Brisket was dry and the ribs were on par with Luthers.   Maybe I should give it one more chance, but the few times I have been, I couldnt have been less impressed.    Luling is damn good though.

Goode Company makes a great chop beef sandwich and their sides are great... but if you want a BBQ plate, I agree, it isnt all it is cracked up to be.

[ybbodeus]

Goode Company ain't that bad.  County Line is pretty good.

I grew up in the southeast, and even spent some time in the Carolinas.  Never heard of "wet ribs".

Memphis is a dry rib town; maybe it's a St. Louis thing, but I was under the impression that wet ribs were an eastern time zone thing in the down south.

[MikeyBoy]

It's hard to find good brisket in Houston, and even harder to find good ribs. Most places go too far to cut corners with not using a rub, or one worth a shit anyway. Some places use ovens and don't smoke the meat enough or at all.  Lyndons on 290 and Nonmacher's in Katy are the best I've had in the Houston area.

[HudsonHawk]

Memphis is a dry rib town; maybe it's a St. Louis thing, but I was under the impression that wet ribs were an eastern time zone thing in the down south.

A quick Google review reveals "wet ribs" to be a Memphis term for ribs with sauce.  The rest of the world just calls them "ribs with sauce". 

[Andyzipp]

Pizzatola's?  I have tried that place 3 or 4 times now.

At least when I have gone, the Brisket was dry and the ribs were on par with Luthers.   Maybe I should give it one more chance, but the few times I have been, I couldnt have been less impressed.    Luling is damn good though.

Goode Company makes a great chop beef sandwich and their sides are great... but if you want a BBQ plate, I agree, it isnt all it is cracked up to be.

Admittedly, it's more of a "grew up with that place" for me, but I like the brisket and the sauce.

Luling City Market is much better IMO.

[HudsonHawk]

It's hard to find good brisket in Houston, and even harder to find good ribs.

Don't know about ribs 'cause I like BBQ and ribs ain't BBQ, but....there is good brisket everywhere in Houston.  A few great places, but you can't throw a cow patty and not hit a decent BBQ joint in Houston.

[HudsonHawk]

Admittedly, it's more of a "grew up with that place" for me, but I like the brisket and the sauce.

Luling City Market is much better IMO.

What do you think of Hickory Hollow?  I think it's pretty good, but not spectacular or anything.  Mrs. Hawk raves over it.

[MikeyBoy]

Don't know about ribs 'cause I like BBQ and ribs ain't BBQ, but....there is good brisket everywhere in Houston.  A few great places, but you can't throw a cow patty and not hit a decent BBQ joint in Houston.

I guess I need to get out more then, or lower my standards.

[HudsonHawk]

I guess I need to get out more then, or lower my standards.

Get out more.  That's like saying "it's hard to find good Italian food in Tuscany".

[juliogotay]

Luling City Market is terrific. I live in Dallas but LCM is my favorite in the state. Everything is good including the sausage and the potato salad. Great sauce that's tangy not sweet.

[ybbodeus]

A quick Google review reveals "wet ribs" to be a Memphis term for ribs with sauce.  The rest of the world just calls them "ribs with sauce". 

Yeah, until the mid-70's or so, Memphis wasn't all that big a rib town to begin with....more of a bar b q (sandwich) town with Coleman's and Loeb's and a bunch of other little chains on every other corner.  The Rendezvous had the rib restaurant bidness pretty much to itself, until Gridley's showed up.  I thought they were a St. Louis joint, but I'm not sure.  Gridley's offered dry and wet, if you will, but before long you had a lot of other options like Corky's and Cozy Corner and Jim Neeley's Interstate.  Alongwith that you get the bar b q festival, and the town decided to call itself the bar b q capital.  I'm guessing Lockhart giggled a tad at that.

[HudsonHawk]

Alongwith that you get the bar b q festival, and the town decided to call itself the bar b q capital.  I'm guessing Lockhart giggled a tad at that.

Barbecue/BBQ is brisket.  Ribs, pork, chicken, what have you may be tasty, but it ain't BBQ.  Used to piss off the folks in North Carolina something fierce.  They of course consider BBQ to be pulled pork with vinegar (not a "vinegar-based" sauce, just vinegar).  I'd say "oh it's good, I'd eat it every day and twice on Sundays...but it ain't BBQ".  I do miss that NC stuff though.  I'm not lyin' when I say I'd eat it every day.

[legs_of_eggs]

Strack's Barbecue in north houston, or if your going for the greatest potato salad try the Pop's Barbecue shack on aldeine-westfield and cypresswood

[gwat]

Luling City Market is pretty damn good in Luling as well. Very reminiscent of the warring Lockhart entities, Kreuz' and Smitty's.

[HudsonHawk]

Strack's Barbecue in north houston, or if your going for the greatest potato salad try the Pop's Barbecue shack on aldeine-westfield and cypresswood

Strack's is right around the corner from my house.  It's "decent", but their sauce is terrible.  I had Strack's cater my B-Day last week (out of convenience), but I served my own homemade sauce. 

[ybbodeus]

Luling City Market is pretty damn good in Luling as well. Very reminiscent of the warring Lockhart entities, Kreuz' and Smitty's.

Agreed.  Standing in that pitt oven room of theirs to order provides some pretty strong breathing.  I don't believe there's any relationship between the Luling Market and the Luling City Market other than naming.

[gwat]

My all-time favorite was Ken Hall's Barbecue in Fredericksburg, TX. Ken Hall, of Sugarland, TX schoolboy football fame (look it up) and a thwarted Texas A&M career (thanks Bear Bryant), had a wonderful BBQ joint in Fredericksburg, on HWY 87 coming in from Comfort, TX,  for 20+ years. Brisket, ribs, pork, sausage, with a serve-yourself sides bar (all the beans, potato salad, cole slaw, jalapenos, etc, that you could stand), was a truly awesome setup.  He sold it 4-5 years ago so now it is called Cranky Franks. I have eaten there once since the transition, and, at that time, it was still very good. Don't know who Cranky is but I hope that he keeps it up with the time-tested recipes, delivers them with love, and remains considerate of the history of his venerable establishment. That's my piece.

[gwat]

I don't believe there's any relationship between the Luling Market and the Luling City Market other than naming.

Those quaint bastards.

[EmirOfSchmoe]

Joe's BBQ in Alvin is a great place to visit.  We always leave a carcuss on all you can eat rib night.

[strobum]

The problem with most bbq in houston is that it is not smoked. The city passed an ordinance in the 80's outlawing wood burning pits (in restaurants). They gradfathered all of the joints that were already operating at the time (pizzatolas) but the ranks are thinning. I've been told that Luling actually smokes their bbq outside of the city and drives it in every morning.

[HudsonHawk]

The problem with most bbq in houston is that it is not smoked. The city passed an ordinance in the 80's outlawing wood burning pits (in restaurants). They gradfathered all of the joints that were already operating at the time (pizzatolas) but the ranks are thinning. I've been told that Luling actually smokes their bbq outside of the city and drives it in every morning.

Which city ordinance is that?  I've searched as best I can, especially in the fire code and in the food service codes, and cannot find such a restriction.  Actually, the city ordinances I've seen define how commercial wood-burning BBQ pits are to be constructed.

[Frobie]

Actually, the city ordinances I've seen define how commercial wood-burning BBQ pits are to be constructed.

God bless Texas.

[Lefty]

Williams Smokehouse in Acres Homes:  best ribs in Houston.

[Andyzipp]

Agreed.  Standing in that pitt oven room of theirs to order provides some pretty strong breathing.  I don't believe there's any relationship between the Luling Market and the Luling City Market other than naming.

Same ownership, same family, from what the LCM claims.

[Bench]

My all-time favorite was Ken Hall's Barbecue in Fredericksburg, TX. Ken Hall, of Sugarland, TX schoolboy football fame (look it up) and a thwarted Texas A&M career (thanks Bear Bryant), had a wonderful BBQ joint in Fredericksburg, on HWY 87 coming in from Comfort, TX,  for 20+ years. Brisket, ribs, pork, sausage, with a serve-yourself sides bar (all the beans, potato salad, cole slaw, jalapenos, etc, that you could stand), was a truly awesome setup.  He sold it 4-5 years ago so now it is called Cranky Franks. I have eaten there once since the transition, and, at that time, it was still very good. Don't know who Cranky is but I hope that he keeps it up with the time-tested recipes, delivers them with love, and remains considerate of the history of his venerable establishment. That's my piece.

Cranky Frank's is still real good. I eat there every time I visit my folks in Fredericksburg. It's good enough that I generally feel no desire to make the extra trip up to Mason or Llano for Cooper's unless I'm showing someone around.

[drew corleone]

The Salt Lick is a good time.  And although you can eat until you burst, it's not exactly great BBQ.

I prefer Rudy's to Salt Lick, if that tells you anything.

I do love a beautiful spring day at the Salt Lick, complete with a case of beer iced down in my cooler. But I agree that it ain't the best around.

[TenThirty]

Barbecue/BBQ is brisket.  Ribs, pork, chicken, what have you may be tasty, but it ain't BBQ.  Used to piss off the folks in North Carolina something fierce.  They of course consider BBQ to be pulled pork with vinegar (not a "vinegar-based" sauce, just vinegar).  I'd say "oh it's good, I'd eat it every day and twice on Sundays...but it ain't BBQ".  I do miss that NC stuff though.  I'm not lyin' when I say I'd eat it every day.

ignorance.  BBQ is whatever it was when you were raised.  As someone who grew up in Houston, Lived in NC most of my life high school and later, worked for an employer in KC, almost married a girl in Memphis, and has travelled extensively throughout the southestern united states, I say that there are as many different kinds of BBQ as there are places that make it, and damn near every kind is excellent.

My own personal favorite is the mustard-based sauce prevalent around Columbia, SC.  that said, alabama style, KC hodgepodge, memphis brown, texas brisket, NC pork ... they are all sooooo good.  The only one I don't like is the Eastern NC, which is the pork and vinegar/pepper you mention.  You only find that east of Raleigh. 

For anyone who doesn't know about it, I'm sure the denizons of this board would love the book Roadfood, by Jane and Michael Stern.  It the bible of cheap mom and pop eateries of amazingly high caliber. It lists 500 restaraunts, throughout the country that excel at regional down-home cooking.  Organized on a map which is very convenient for travellers.  I take it with me whenever I travel.  I won't say it is 100% accurrate, but i would say 95% and you can usually tell from the descriptions which ones are too tourist oriented.  Oh, and to show relevance to the discussion, it has probably 75-80 BBQ joints listed.

FWIW, when I moved away from Houston in 1987, the best BBQ place in our area was on S. Braeswood between Chimney Rock and Post Oak. Don't recall the name, but i seem to remember a smoker on site.  When i passed through in 2001 i stopped in and it was as good as I remembered.  Good baseball card shop in the same strip.

[HudsonHawk]

ignorance.  BBQ is whatever it was when you were raised. 

Ummm...that's what I just said.

The only one I don't like is the Eastern NC, which is the pork and vinegar/pepper you mention.  You only find that east of Raleigh. 

It's a different style, but I love it.  It ain't BBQ, but I love it.  And you're right, that's a distinctly eastern NC style, though that's about all you find *in and around* Raleigh.

[davek]

Dozier's Market in Fulshear is pretty hard to beat...

Brisket, sausage made on site and more kinds of jerky than you can imagine...

Not that much of a ride from the west side of Houston...

[T. J.]

The Swinging Door out by Richmond is my favorite.

http://www.swingingdoor.com/

[MikeyBoy]

Dozier's Market in Fulshear is pretty hard to beat...

Brisket, sausage made on site and more kinds of jerky than you can imagine...

Not that much of a ride from the west side of Houston...

dave...When was the last time you ate there? Dozier's used to be outstanding, but it's now a few owners removed from the Dozier family and has gone down hill. The last few times I ate there it was terrible and I have not been back, but I still hear people comment on how bad it is living just a few miles from Fulshear. It's a shame because it used to be one of the best place in the Houston area to eat BBQ, now not so much. (see, also: Swinging Door)

[94CougarGrad]

Red River barbecue, owned by a couple of Aggies who set up shop in League City, is pretty good Houston-area bbq.

Every so often we have to hit Pizzy's for the ribs, which have never once been bad when I've been there.

On our trips to Round Rock, we stop at Meyer's or Southside Market- one on the way there and one on the way back. Every one in a while, we'll take the (very) scenic route to Austin, heading out I-10 and up north to Lockhart, then after we fill our bellies at Kreuz Market, head on up the road to visit the family with some Kreuz-to-go.

If we need sauce for the house, we stop at Rudy's and grab a big bottle to bring home.

[JGrave]

What do you think of Hickory Hollow?  I think it's pretty good, but not spectacular or anything.  Mrs. Hawk raves over it.

I've been to Hickory Hollow a few times.  It's close to where I office but I've only had the chicken fried steak and it's excellent.  One other time I had a chicken sandwich and it was ok.  

[Col. Sphinx Drummond]

On our trips to Round Rock, we stop at Meyer's or Southside Market- one on the way there and one on the way back. Every one in a while, we'll take the (very) scenic route to Austin, heading out I-10 and up north to Lockhart, then after we fill our bellies at Kreuz Market, head on up the road to visit the family with some Kreuz-to-go.

Next time make a senic route through Tayor and go to Louie Mueller's. Brisket as good as it gets. You wont be disappointed, I guarantee.

http://www.roadfood.com/Reviews/Overview.aspx?RefID=576

[Taras Bulba]

Next time make a senic route through Tayor and go to Louie Mueller's. Brisket as good as it gets. You wont be disappointed, I guarantee.

http://www.roadfood.com/Reviews/Overview.aspx?RefID=576

Don't get there late or else you'll see their "sold out" sign.

[Hornstros]

Next time make a senic route through Tayor and go to Louie Mueller's. Brisket as good as it gets. You wont be disappointed, I guarantee.

http://www.roadfood.com/Reviews/Overview.aspx?RefID=576

There was a spot on Manor Rd. right by Disch-Falk that was called John Mueller's (BBQ was fantastic)....closed down a while back.  Anyone know if there's any relation between Louie Mueller's and John Mueller's? 

[JimR]

There was a spot on Manor Rd. right by Disch-Falk that was called John Mueller's (BBQ was fantastic)....closed down a while back.  Anyone know if there's any relation between Louie Mueller's and John Mueller's? 

they are related, and the fact that it closed made your review the minority opinion.

[Hornstros]

they are related, and the fact that it closed made your review the minority opinion.

Good to know.  The general lesson in business is always appriciated as well

[Kent's Moustache]

Schoepf's in Belton is a great little stop-off for brisket.

[MusicMan]

Back to the early "Rudy's" reference... I've never been to one, but they're building one right by my house.  Anyone have a quickie review?

[Taras Bulba]

Back to the early "Rudy's" reference... I've never been to one, but they're building one right by my house.  Anyone have a quickie review?

They do a creditable job.  You could do a lot worse than Rudy's.

[Navin R Johnson]

Hickory Hollow has a good Chicken Fried steak or Chicken.   The BBQ is pretty average, imo. 

[JimR]

Good to know.  The general lesson in business is always appriciated as well

actually i know little about barbecue, other than i like it, and nothing about business. i ate there twice and thought it was no better than ordinary.

[Phil_in_CS]

They do a creditable job.  You could do a lot worse than Rudy's.

hence my adequate comment. smoked meats are good, chicken is awful, sides taste like they come from big tubs at Sam's.

chain store stuff.

[Andyzipp]

Back to the early "Rudy's" reference... I've never been to one, but they're building one right by my house.  Anyone have a quickie review?

Approx. where?  I've been waiting for them to put one in Houston.

[Andyzipp]

hence my adequate comment. smoked meats are good, chicken is awful, sides taste like they come from big tubs at Sam's.

chain store stuff.

The location in Round Rock is MUCH better than the location in Bryan.  It may be a management thing.

[MusicMan]

Approx. where?  I've been waiting for them to put one in Houston.

I-45 and Louetta Rd.

[JGrave]

I-45 and Louetta Rd.

Oh, in Conroe.

[Andyzipp]

Oh, in Conroe.

That's Spring, but same difference when you live in Spring Branch.

[Col. Sphinx Drummond]

hence my adequate comment. smoked meats are good, chicken is awful, sides taste like they come from big tubs at Sam's.

chain store stuff.

Their brisket is pretty good at the Austin locations, also Round Rock and Waco. I didn't notice any drop off when I ate at the one in College Station. I only eat their brisket, chopped beef, and baby backs. I think their sides are shitty and over-priced. You are right about the Sam's quality but Rudy's charges a buck seventy for a cup of potato salad or cole slaw and you can get a gallon at Sam's for a similar price.

[Phil_in_CS]

The location in Round Rock is MUCH better than the location in Bryan.  It may be a management thing.

that's likely, but since I have to drive past a local family owned place with much better BBQ, Rudy's doesn't get much of a chance.

Don't think the local Rudy's cares much. They cater to the visitors more than the locals.

[Col. Sphinx Drummond]

Has anyone had the opportunity to eat a Cele's Country Store way the fuck out on Cameron Rd in the middle of nowhere (actually in between Hutto and Manor... or like I said middle of nowhere)? Their pit-boss knows his shit. Real good brisket. They are only open a few hours on Fri, Sat, & Sun. They offer three side dishes, chedar cheese wedges, jalapenos, and really cold domestic beers. It's in a creepy old building that's been the set of several movies; Texas Chain-Saw Massacre & A Perfect World, to name a couple.

[94CougarGrad]

I-45 and Louetta Rd.

Yeah, I saw that one on the way to Conroe last week and was pleasantly surprised. Now I have a closer supply spot for the sauce.

[strobum]

Which city ordinance is that?  I've searched as best I can, especially in the fire code and in the food service codes, and cannot find such a restriction.  Actually, the city ordinances I've seen define how commercial wood-burning BBQ pits are to be constructed.

Maybe it's been repealed. My dad made bbq pits in the 80's and he had several orders canceled when they passed the ordinance. 

[Frobie]

My own personal favorite is the mustard-based sauce prevalent around Columbia, SC. 

Love the mustard-based sauces.  Lived in Charleston for 3 years and Columbia for 2; both have some great regional barbecue places.  Honestly, it took me a while after moving to Texas to get into the whole brisket thing but now I like it just as much.

The wife is going out to dinner with a friend tonight, so after reading through all this I am compelled to go find some take-out BBQ.  Any suggestions in this part of town that haven't been mentioned yet?  I usually just stop by Demeris because it's close. 

Damn I'm hungry.

[Lurch]

As long as we're comfortably away from the request for Houston joints... Busters is my favorite in Austin (620 @ 71 in an old VFW). 

[HudsonHawk]

That's Spring, but same difference when you live in Spring Branch.

I-45/Louetta is in Conroe the same way I-10/Dairy Ashford is in Sealy.

[Bench]

Any suggestions in this part of town that haven't been mentioned yet?  I usually just stop by Demeris because it's close. 

Damn I'm hungry.

Luling City Market is not far away (Richmond and 610). I lived in that area for three years, and often picked up BBQ from there.

[Duke]

Has anyone had the opportunity to eat a Cele's Country Store way the fuck out on Cameron Rd in the middle of nowhere (actually in between Hutto and Manor... or like I said middle of nowhere)? Their pit-boss knows his shit. Real good brisket. They are only open a few hours on Fri, Sat, & Sun. They offer three side dishes, chedar cheese wedges, jalapenos, and really cold domestic beers. It's in a creepy old building that's been the set of several movies; Texas Chain-Saw Massacre & A Perfect World, to name a couple.

Awesome meat in Cele.  Last time I was out that way on a Saturday it was closed.  Don't know if it is still open.

[Duke]

Love the mustard-based sauces.  Lived in Charleston for 3 years and Columbia for 2; both have some great regional barbecue places.  Honestly, it took me a while after moving to Texas to get into the whole brisket thing but now I like it just as much.

The wife is going out to dinner with a friend tonight, so after reading through all this I am compelled to go find some take-out BBQ.  Any suggestions in this part of town that haven't been mentioned yet?  I usually just stop by Demeris because it's close. 

Damn I'm hungry.

Pittin' mustard on a pig's butt don't make it barbecue.

[matadorph]

they are related, and the fact that it closed made your review the minority opinion.

I could throw baseball and hit that building. Suffice to say, I ate there a lot. Easily the best BBQ in Austin and definitely not a minority opinion. John Mueller wasn't forced out of business because of an inferior BBQ product but because he's just a terrible businessman and a bit of an asshole. Still, his 'cue offset his shitty customer service. Man I miss that place.

I like what the new owners did with the old house in the back. The Red House has become a popular watering hole.

[matadorph]

Next time make a senic route through Tayor and go to Louie Mueller's. Brisket as good as it gets. You wont be disappointed, I guarantee.

http://www.roadfood.com/Reviews/Overview.aspx?RefID=576

I'm always disappointed because every time I've been through Taylor on the way to/from scenic Leon County, it's after 4 p.m.  Way too early to close for the day, imo.

[JimR]

Easily the best BBQ in Austin and definitely not a minority opinion. John Mueller wasn't forced out of business because of an inferior BBQ product but because he's just a terrible businessman and a bit of an asshole.

righto. whatevs.

[matadorph]

He had a lot of loyal customers who swore by his brisket, myself included...Those UT physical plant workers ate there for lunch all the time. The business shut down because his landlord decided to sell the property when Mueller's lease expired.

[Taras Bulba]

righto. whatevs.

I ate there when it first opened and it was fine.  Two subsequent visits, rec'd so so service from a cocky guy behind the counter.  Worse than that, the brisket was tough.  Maybe I wasn't the only one.  In Central Texas, too many barbecue options to put up with that.

[Rammer33]

No mention of Thelma's in houston?? ... its the best ... and as a plus its near the ball park ... 

Luling is very good, Pizzatola's is good, ottos is overatted, goode co. is good but also overatted ... I like all these just fine with Luling and Pizzatola's better than ottos and Goode but they all fall short of Thelma's ...

[BudGirl]

No mention of Thelma's in houston?? ... its the best ... and as a plus its near the ball park ... 

Luling is very good, Pizzatola's is good, ottos is overatted, goode co. is good but also overatted ... I like all these just fine with Luling and Pizzatola's better than ottos and Goode but they all fall short of Thelma's ...

I've heard with Thelma's you have to be in line by 11:00 or 11:15, otherwise the wait is about an hour. 

[Rammer33]

I've heard with Thelma's you have to be in line by 11:00 or 11:15, otherwise the wait is about an hour. 

some days ... but yeah generally there is a pretty good wait

worth it though ...

[Andyzipp]

Shocked...SHOCKED...that no one had mentioned Drexler's BBQ.

[Astroholic]

Shocked...SHOCKED...that no one had mentioned Drexler's BBQ.

Closed.  I don't like Thelmas as much as Luling.  JMO.

[Rammer33]

yeah thelmas and Lulings are my top 2 but its all preference at that point ... by the way someone mentioned wet ribs earlier and I am not sure if thats what you would technically call thelmas ribs but they are awfully heavy on the sauce ... which I don't mind because like wings when I eat ribs I like to look like i've eaten ribs ...

[Astroholic]

yeah thelmas and Lulings are my top 2 but its all preference at that point ... by the way someone mentioned wet ribs earlier and I am not sure if thats what you would technically call thelmas ribs but they are awfully heavy on the sauce ... which I don't mind because like wings when I eat ribs I like to look like i've eaten ribs ...

I don't like sauce poured or cooked on any of my Q.  I will order it sauseless so that I can monitor the amount of sauce on the Q.

[Andyzipp]

Closed.  I don't like Thelmas as much as Luling.  JMO.

Like that's ever stopped anyone from pontificating about it...

[Astroholic]

Like that's ever stopped anyone from pontificating about it...

Okay it sucked.

[Phil_in_CS]

I've heard with Thelma's you have to be in line by 11:00 or 11:15, otherwise the wait is about an hour. 

That place is so crowded nobody goes there anymore

[gwat]

overatted

I think any place with even one rat is overatted.

[chandler44]

If you're ever headed south down 59, Mustang Creek BBQ in Louise/Ganado ain't too bad, either.

[jbm]

Has anyone had the opportunity to eat a Cele's Country Store way the fuck out on Cameron Rd in the middle of nowhere (actually in between Hutto and Manor... or like I said middle of nowhere)? Their pit-boss knows his shit. Real good brisket. They are only open a few hours on Fri, Sat, & Sun. They offer three side dishes, chedar cheese wedges, jalapenos, and really cold domestic beers. It's in a creepy old building that's been the set of several movies; Texas Chain-Saw Massacre & A Perfect World, to name a couple.

I occasionally go there on Fridays.  Something about the food is unique.  I can eat and eat and eat and never really feel full.  Well worth the trip for anyone in the Austin area. 

[94CougarGrad]

I don't like sauce poured or cooked on any of my Q.  I will order it sauseless so that I can monitor the amount of sauce on the Q.

That's me, too. I like sauce on some things, but I only like a dab, and most places give you a ladleful. If I want soup, I don't go to a barbecue place.

[Astroholic]

That's me, too. I like sauce on some things, but I only like a dab, and most places give you a ladleful. If I want soup, I don't go to a barbecue place.

Thus why Wet Ribs sound disgusting to me, though many places serve just that, even in Texas. 
I lived in Richmond VA for 2 years and will second (or third) the distain I had for vinegar with pulled pork.  And to top it off they put Cole Slaw on the sandwich with the pork.  Disgusting.

[Nate in IA]

Thus why Wet Ribs sound disgusting to me, though many places serve just that, even in Texas. 
I lived in Richmond VA for 2 years and will second (or third) the distain I had for vinegar with pulled pork.  And to top it off they put Cole Slaw on the sandwich with the pork.  Disgusting.

Actually, the cole slaw is what makes the sandwich.  Before that it's just over-salted pork with a bit of tomato paste.  Drop a dollop of cole slaw on it and it perfects everything.  And I can't stand cole slaw on it's own.

[Astroholic]

Actually, the cole slaw is what makes the sandwich.  Before that it's just over-salted pork with a bit of tomato paste.  Drop a dollop of cole slaw on it and it perfects everything.  And I can't stand cole slaw on it's own.

Actually its disgusting.

[pravata]

Actually its disgusting.

I jus know'd this'd come ta feud'n.

[JRStros]

Enough already!  As a resident of Eastern NC, I must stand up and defend our cider vinegar & red pepper pork as a BBQ delicacy.  When smoked over wood and using the whole pig, there's no other better tasting meat off the grill.  Leave the cole slaw off mine though.  One day, I'll get to Texas and try this brisket thing, but for now, my vote's for the vinegar sauce, which is almost as good on chicken and believe it or not, turkey.

[Arky Vaughan]

What do you think of Hickory Hollow?  I think it's pretty good, but not spectacular or anything.  Mrs. Hawk raves over it.

The prodigiousness of the portions is what makes Hickory Hollow good. That and the chance to have chicken-fried steak side by side with BBQ.

[Arky Vaughan]

Love the mustard-based sauces.  Lived in Charleston for 3 years and Columbia for 2; both have some great regional barbecue places.  Honestly, it took me a while after moving to Texas to get into the whole brisket thing but now I like it just as much.

That stuff's a bit too thick for my tastes. Of course, one thing you're sure to get at Maurice's is character.

[Astroholic]

Enough already!  As a resident of Eastern NC, I must stand up and defend our cider vinegar & red pepper pork as a BBQ delicacy.  When smoked over wood and using the whole pig, there's no other better tasting meat off the grill.  Leave the cole slaw off mine though.  One day, I'll get to Texas and try this brisket thing, but for now, my vote's for the vinegar sauce, which is almost as good on chicken and believe it or not, turkey.

Bet you think you are from the south too.

[Arky Vaughan]

Actually its disgusting.

When I make pulled pork, I don't put cole slaw on top, just the shredded cabbage dry. Makes a big difference.

[Astroholic]

When I make pulled pork, I don't put cole slaw on top, just the shredded cabbage dry. Makes a big difference.

My grandpapy always said "if you got to put something on that meat to eat it...you aint cooking it right."

[Arky Vaughan]

Luling City Market on Richmond, Pizzatola's on Shepherd

I'm sure someone is going to suggest Goode Company.  I'm not sure why.

I'd take Goode Company over Luling City Market, but then the only time I went to LCM I wasn't overly impressed, so maybe I should give them another try. The fact that LCM reaked of stale cigarettes didn't help.

Baker's Ribs on Voss isn't bad.

The most overrated place in town (I never went to Drexler's) has got to be Papa's.

Also, the County Line out near Willowbrook did not live up to what I remembered from Austin, however Austin was a long time ago for me.

[Arky Vaughan]

My grandpapy always said "if you got to put something on that meat to eat it...you aint cooking it right."

You don't need it to make you eat it. If you cook the pork butt right so that all the fat and connective tissue renders into the meat, you can just eat it with your fingers, nothing else required. Hence, pulled pork.

[Astroholic]

You don't need it to make you eat it. If you cook the pork butt right so that all the fat and connective tissue renders into the meat, you can just eat it with your fingers, nothing else required. Hence, pulled pork.

And that would be just fine....without the vinegar,coleslaw,sause,etc.

[Arky Vaughan]

And that would be just fine....without the vinegar,coleslaw,sause,etc.

Agreed. I think a good vinegar sauce, the shredded cabbage and the bun are enhancements, but not necessities. If the meat isn't good enough to be eaten by itself, then no amount of dressing it up will help.

[Astroholic]

Agreed. I think a good vinegar sauce, the shredded cabbage and the bun are enhancements, but not necessities. If the meat isn't good enough to be eaten by itself, then no amount of dressing it up will help.

Most of what I had (went to several pull pork parties --that doesnt sound right), tasted like eating fish at long john silvers.

[Arky Vaughan]

Most of what I had (went to several pull pork parties --that doesnt sound right), tasted like eating fish at long john silvers.

That sucks. Bad BBQ is a disrespect to the animal sacrificed to make it.

You really shouldn't be eating fish at LJS, by the way.

[Astroholic]

That sucks. Bad BBQ is a disrespect to the animal sacrificed to make it.

You really shouldn't be eating fish at LJS, by the way.

In highschool, some of use went behind the dumpster at watabuger and shortly after that we got hungry.  LJS was one of those places that took care of the muncies.

[Bonomaniac]

In highschool, some of use went behind the dumpster at watabuger and shortly after that we got hungry.  LJS was one of those places that took care of the muncies.

and supply you with a good case of mud butt

[Astroholic]

and supply you with a good case of mud butt

Thats what caused the explosion the next day!  I always wondered.

[Arky Vaughan]

Thats what caused the explosion the next day!  I always wondered.

This thread had been making me hungry.

[Astroholic]

This thread had been making me hungry.

Don't see how.  We have been talking about pulled pork (vinegar style) for Christs sakes.  IMO its not a huge leap from pulled pork to mud butt.

[HudsonHawk]

Most of what I had (went to several pull pork parties --that doesnt sound right), tasted like eating fish at long john silvers.

. 


God knows what went on at your "pull pork parties".  If you were in North Carolina, you'd have gone to a "pig pickin", which would have been fabulous.

[Rammer33]

I get the no sauce thing when eating a steak - and I can't stand any sauce and it being cooked any where above rare+ ... but most BBQ is pretty mediocre to bad cuts of meat and sauce seasonings and rubs are a big part of great BBQ ... if it taste great without, that’s fine but I see no reason to be picky about savoring the natural flavors of those cuts of meat ... but again that’s just me ...

[Arky Vaughan]

Don't see how.  We have been talking about pulled pork (vinegar style) for Christs sakes.  IMO its not a huge leap from pulled pork to mud butt.

Your experience, not mine.

[Arky Vaughan]

I get the no sauce thing when eating a steak - and I can't stand any sauce and it being cooked any where above rare+ ... but most BBQ is pretty mediocre to bad cuts of meat and sauce seasonings and rubs are a big part of great BBQ ... if it taste great without, that’s fine but I see no reason to be picky about savoring the natural flavors of those cuts of meat ... but again that’s just me ...

Wet and dry rubs and mops are fine, in fact necessary, for the preparation. It's whether you have to slather the meat with sauce in order to eat it that's the problem.

Even a good steak can benefit from a little something when being prepared.

[Astroholic]

. 


God knows what went on at your "pull pork parties".  If you were in North Carolina, you'd have gone to a "pig pickin", which would have been fabulous.

Yall eat whatever you want up there.  Just fix me a damn brisket.

[Astroholic]

Wet and dry rubs and mops are fine, in fact necessary, for the preparation. It's whether you have to slather the meat with sauce in order to eat it that's the problem.

Even a good steak can benefit from a little something when being prepared.

Agreed.  They knew what we were talking about.

[Astroholic]

Now let’s discuss technique.  I like Mesquite/hickory/pecan mixed.  I use a water smoker.  About 15 hrs between 215 and 245 deg.

[Arky Vaughan]

Now let’s discuss technique.  I like Mesquite/hickory/pecan mixed.  I use a water smoker.  About 15 hrs between 215 and 245 deg.

I've got one of these:

http://www.tejassmokers.com/images/a_2040CC_%20front_view_1_with_stainless_steel_shelf_cover.jpg

The problem is, it takes a while to get the hang of mastering the heat, which I haven't quite done yet. Hence, my preference for smoking a pork shoulder, which is more forgiving than a brisket. The smoked ribs come out very good, as does turkey on Thanksgiving. If I can ever master brisket, then I can truly say I deserve to have that rig in my backyard.

I've been using oak or pecan and had good results. I could probably do with some stregthening by way of mesquite or hickory, though.

[Arky Vaughan]

I've got one of these:

http://www.tejassmokers.com/images/a_2040CC_%20front_view_1_with_stainless_steel_shelf_cover.jpg

The problem is, it takes a while to get the hang of mastering the heat, which I haven't quite done yet. Hence, my preference for smoking a pork shoulder, which is more forgiving than a brisket. The smoked ribs come out very good, as does turkey on Thanksgiving. If I can ever master brisket, then I can truly say I deserve to have that rig in my backyard.

I've been using oak or pecan and had good results. I could probably do with some stregthening by way of mesquite or hickory, though.

If I can maintain 225 consistently, that works for me.

[austro]

If I can maintain 225 consistently, that works for me.

220, 221, whatever it takes.

[Astroholic]

I've got one of these:

http://www.tejassmokers.com/images/a_2040CC_%20front_view_1_with_stainless_steel_shelf_cover.jpg

The problem is, it takes a while to get the hang of mastering the heat, which I haven't quite done yet. Hence, my preference for smoking a pork shoulder, which is more forgiving than a brisket. The smoked ribs come out very good, as does turkey on Thanksgiving. If I can ever master brisket, then I can truly say I deserve to have that rig in my backyard.

I've been using oak or pecan and had good results. I could probably do with some stregthening by way of mesquite or hickory, though.

That is one hell of a rig.  I have had to change a few times over the years.  It takes some learning to get it right.

[Astroholic]

You could always cheat and go to HEB and get a pre cooked one.  Smoke it for a few hours and wala.  I have had to do this when I did not have to time to cook a raw one.

[austro]

You could always cheat and go to HEB and get a pre cooked one.  Smoke it for a few hours and wala.  I have had to do this when I did not have to time to cook a raw one.

"One hour 'til the brisket!"

Seriously, are those things any good? I've never tried one.

[Astroholic]

"One hour 'til the brisket!"

Seriously, are those things any good? I've never tried one.

Pretty damn good if you smoke it for two hours @ approx 220.  Dont get it anywhere near a oven.  And get a whole one not a pre sliced, it will dry out.

[Astroholic]

And one more thing that helps.  Get you a little note book and write down what you did, for how long and how it turned out.  When you commence to drinking brew, you tend to forget what the hell you did and can't duplicate it the next time.

[ybbodeus]

Thus why Wet Ribs sound disgusting to me, though many places serve just that, even in Texas. 
I lived in Richmond VA for 2 years and will second (or third) the distain I had for vinegar with pulled pork.  And to top it off they put Cole Slaw on the sandwich with the pork.  Disgusting.

It's not disgusting if you grow up with it, which we did in Tennessee, as well.  That was generally a trick to improve your sandwich if the q was a day old, though I think the practice could have EASILY have grown out of having the slaw on the side and someone's decidin' to just mesh the two together to save time...or cuz he didn't have a fork or something.

[Taras Bulba]

I've got one of these:

http://www.tejassmokers.com/images/a_2040CC_%20front_view_1_with_stainless_steel_shelf_cover.jpg

The problem is, it takes a while to get the hang of mastering the heat, which I haven't quite done yet. Hence, my preference for smoking a pork shoulder, which is more forgiving than a brisket. The smoked ribs come out very good, as does turkey on Thanksgiving. If I can ever master brisket, then I can truly say I deserve to have that rig in my backyard.

I've been using oak or pecan and had good results. I could probably do with some stregthening by way of mesquite or hickory, though.

Don't know if you've tried it, but that rig works real well with an approximate 40 to 60 pound feral hog.  Easy, too.  Lay the pig on for about 4 to 6 hours with a dry rub of your choosing--hard to mess it up.  Great for standing around drinking beer while it cooks.  Just pick up the lid and start pulling.   

[ybbodeus]

Don't know if you've tried it, but that rig works real well with an approximate 40 to 60 pound feral hog.  Easy, too.  Lay the pig on for about 4 to 6 hours with a dry rub of your choosing--hard to mess it up.  Great for standing around drinking beer while it cooks.  Just pick up the lid and start pulling.   

4 to 6 hours of standing around drinking beer?  Who's up for Austin?  Got any Deadwood videos?

[Taras Bulba]

4 to 6 hours of standing around drinking beer?  Who's up for Austin?  Got any Deadwood videos?

I've got the third season.  Time to kill a hog.  Or, a Brewer.

[ybbodeus]

I've got the third season.  Time to kill a hog.  Or, a Brewer.

{Ybber breathes sigh of relief, as he was anticipating, "We've got a pool AND a pond...in the back.  The pond would be good for you....natural springs."} 

[MikeyBoy]

I've got the third season.  Time to kill a hog.  Or, a Brewer.

I've got a whole hog, a couple pounds of rub, and a 16' Klose pit...I just need some wood.

[chuck]

I've got one of these:

Where the hell is the trailer hitch?

[ybbodeus]

Trailer, Wheel & Frame pitch comin'?

[HudsonHawk]

If I can maintain 225 consistently, that works for me.

225 is a little hot for me.  I like around 190-200.  I usually do about 80/20 pecan/mesquite, turn and flip every 30 minutes.  I've used everything from hickory to apple, but as Jimmy Dean said "never cook with hickory when mesquite is within driving distance".  I make my own sauce.

[Rammer33]

Wet and dry rubs and mops are fine, in fact necessary, for the preparation. It's whether you have to slather the meat with sauce in order to eat it that's the problem.

Even a good steak can benefit from a little something when being prepared.

have to vs. want to - obviously if you ‘have to’ to cover something thats one thing but I view it as an enhancement to a meat that tastes better than it does on its own - I consider sauce an intricate part of BBQ ... on the other hand i don't like suaces or rubs on steaks because i prefer the natural flavor of the meat (unless of course its a carne asada but that’s along the same principle as bbq being a skirt steak)

at the end of the day what ever tastes good ...

[strobum]

225 is a little hot for me.  I like around 190-200.  I usually do about 80/20 pecan/mesquite, turn and flip every 30 minutes.  I've used everything from hickory to apple, but as Jimmy Dean said "never cook with hickory when mesquite is within driving distance".  I make my own sauce.

Pecan, Post Oak, and Red Oak are the only woods I use. They're pretty easy to come by, they give a good consistent burn and they are all pretty mellow. I only use mesquite for grilling. It burns too damn hot and if you use it for more than a few hours it will make the meat taste bitter.

As for technique, I usually keep the temp around 240. If you go any higher the meat will dry out, any lower and you won't be able to drive enough smoke into the meat. So, 240 for 2-3 hours - after that you're not going to drive any more smoke into the meat - then wrap your meat in heavy duty aluminum foil, crank the heat up to 300 and give it another 2-3 hours. Cuts your cooking time in half and the foil keeps all the juices in.

[Albino Rhino]

http://www.virtualweberbullet.com/

Is an excellent resource for all your BBQ needs.  The Weber Smokey Mountain has never done me wrong.  I particularly like to cook a pork shoulder on the top rack and a brisket on the bottom; the brisket stays ~ 10 degrees cooler, and the rendering pork fat drips onto the brisket.  I usually go with a mustard/brown sugar/salt/pepper rub for the pork, and salt/pepper for the brisket, cooking at around 230 degrees.  I've read, and have reason to believe, that collagen (a/k/a connective tissue) turns to gelatin at around 195 degrees, so that's the target temp. 

In the far-flung, distant future, when I'm making fantastic quantities of money, I'll build a brick pit, and I'll be sure to report on my success/lack thereof. 

Opinions on bar-be-cue, much like those on religion and redheads, are better discussed than debated.

[HudsonHawk]

Pecan, Post Oak, and Red Oak are the only woods I use. They're pretty easy to come by, they give a good consistent burn and they are all pretty mellow. I only use mesquite for grilling. It burns too damn hot and if you use it for more than a few hours it will make the meat taste bitter.

As for technique, I usually keep the temp around 240. If you go any higher the meat will dry out, any lower and you won't be able to drive enough smoke into the meat. So, 240 for 2-3 hours - after that you're not going to drive any more smoke into the meat - then wrap your meat in heavy duty aluminum foil, crank the heat up to 300 and give it another 2-3 hours. Cuts your cooking time in half and the foil keeps all the juices in.

300 degrees for smoking a brisket?  Good grief.  Anything more than 225 and it's probably drier than a popcorn fart.  I've smoked as low as 175, when I have time, although it takes 14-20 hours for an 8-lb brisket.  "Low and Slow" is the secret.

[Wild Dog]

I also subscribe to the low temp/long time school of thought.  I never use oak.  Strictly pecan and mesquite for briskets.  Peach is incredible for smoking a ham while basting it with a pineapple-honey-wasabi plum sauce.

[Col. Sphinx Drummond]

I'm an old school hickory smoke guy. But if I've got some cherry or apple I'll go 50/50 with the hickory.

[matadorph]

Mueller's BBQ in Taylor was profiled on Food Network yesterday.

[strobum]

300 degrees for smoking a brisket?  Good grief.  Anything more than 225 and it's probably drier than a popcorn fart.  I've smoked as low as 175, when I have time, although it takes 14-20 hours for an 8-lb brisket.  "Low and Slow" is the secret.

I guess you glossed over the part where I said I wrap it in aluminum foil before I crank the heat up. The brisket finishes faster that way and the aluminum foil keeps all of the juices in.  I've done the 10 hour 225 degree smoke many times and I can tell you, this way is much better. One of my best friends taught me this method and he's won dozens of bbq cookoffs with it. Try it once and you'll never go back to the 10 hour grind. Make sure to use heavy duty aluminum foil.

[HudsonHawk]

I guess you glossed over the part where I said I wrap it in aluminum foil before I crank the heat up. The brisket finishes faster that way and the aluminum foil keeps all of the juices in.  I've done the 10 hour 225 degree smoke many times and I can tell you, this way is much better. One of my best friends taught me this method and he's won dozens of bbq cookoffs with it. Try it once and you'll never go back to the 10 hour grind. Make sure to use heavy duty aluminum foil.

I didn't gloss over it, I disagreed with it.  I've tried nine ways to Sunday to try to speed it up, including the foil wrap, and your way makes it worse.  You just can't get there with short cuts.

[strobum]

We'll have to agree to disagree on this one. If you ever go to bbq cookoffs in southeast/central Texas, sample some of the winning brisket. The odds are pretty high that it was cooked exactly like this. Done right, it's jucier, more charred on the outside, and has a nice pink quarter-inch smoke ring.

[das]

Agreed. I think a good vinegar sauce, the shredded cabbage and the bun are enhancements, but not necessities. If the meat isn't good enough to be eaten by itself, then no amount of dressing it up will help.

Clearly, you are not French.

[das]

In highschool, some of use went behind the dumpster at watabuger and shortly after that we got hungry.  LJS was one of those places that took care of the muncies.

A friend of mine in college knew the dump schedule at Church's Fried Chicken (poor Popeye's ripoff) out in California.  20 minutes under the warmer, the unsold chicken was dumped.  Like clockwork.  He'd jump in the dumpster with a big garbage bag opened up like the gaping maw of a humpback whale catching krill.  It was not until his 2nd semester of doing this that his frat brothers figured out what he was doing and that he, in fact, did not have a "friend" that was giving them chicken of the sly.  Go Pikes!

Still, *he* never went hungry.

[das]

I've got one of these:
http://www.tejassmokers.com/images/a_2040CC_%20front_view_1_with_stainless_steel_shelf_cover.jpg

Where does the propane tank go?  (that's for you, Melvin...)

[strosrays]

A quick Google review reveals "wet ribs" to be a Memphis term for ribs with sauce.  The rest of the world just calls them "ribs with sauce". 

a/k/a An Abomination

[Limey]

Agreed. I think a good vinegar sauce, the shredded cabbage and the bun are enhancements...

That's not an enhancement, that's a kimchi sandwich.

[SaltyParker]

Being born and raised in Houston but having lived 30 years in central Texas here is my 2 cents
to this thread:

When in Lockhart try Chisholm Trail where the BBQ Fajita meat is outstanding, but the
Brisket at $6something per lb. is the best value in Texas. It is where the locals in Lockhart
eat, and does the highest volumn of sales in Lockhart. As with any good BBQ establishment,
don't hesitate to specify your brisket dry, lean, ex-moist, or however you prefer it.

I am living in Taylor right now and I will take Lockhart BBQ over Mueller's or Mikeska's anyday.
Kruez's, Chisholm Trail (Floyd's), to a lessor extent Smitty's, and perhaps even Black's. And for
the sake of discussion, I have never thought of The Luling City Meat Market as a contender for
my BBQ dollars. The Luling location dosen't pose any competition to any of the Lockhart
establishments. Never tried the one in Houston, but if I suppose one were in a bind ..........For
sausage, give me Southside in Elgin. Regarding Rudy's in Austin; it very well may be the best
BBQ available in Austin but at $16 per lb., I'll go with the 30 mile trip.

[Taras Bulba]

The intensity of the barbecue experience in Lockhart is fascinating.  There are four establishments in that little town that would shame virtually anything resembling barbecue produced throughout the entire free world.  As interesting are the loyalties the natives have to each joint and the bitterness aimed toward the others.  I know people who will pretty much not speak to someone that has chosen to go to Smitty's versus Kreuz.

Never ever ask for sauce.

[Duke]

Have y'all ever eaten at Cotton's in Robstown.  I always stop there on the way to SPID.  Pretty good meat.

[Astros Fan in SoCal]

Have y'all ever eaten at Cotton's in Robstown.  I always stop there on the way to SPID.  Pretty good meat.

Yes. Wow. Cotton's. We used to stop there every year on our annual trip to the valley. Thanks for the memories. Man, I'm hungry.

[Astroholic]

I guess you glossed over the part where I said I wrap it in aluminum foil before I crank the heat up. The brisket finishes faster that way and the aluminum foil keeps all of the juices in.  I've done the 10 hour 225 degree smoke many times and I can tell you, this way is much better. One of my best friends taught me this method and he's won dozens of bbq cookoffs with it. Try it once and you'll never go back to the 10 hour grind. Make sure to use heavy duty aluminum foil.

I am Qing today.  I decided to give your method a shot.  Will let yall know it goes.

[JGrave]

Have y'all ever eaten at Cotton's in Robstown.  I always stop there on the way to SPID.  Pretty good meat.

Ok, is this the place that is supposedly "Nolan Ryan's Favorite BBQ?"  I haven't been to Robstown in years but I remember going to a place that gave itself that moniker. 

[Duke]

Ok, is this the place that is supposedly "Nolan Ryan's Favorite BBQ?"  I haven't been to Robstown in years but I remember going to a place that gave itself that moniker. 

I never heard that.  It's good though.  During the week there are always a DPS helicopter or two parked on the Highway 77 median out front.  Probably dropping in from Austin for lunch.

[JimR]

Have y'all ever eaten at Cotton's in Robstown.  I always stop there on the way to SPID.  Pretty good meat.

the only thing i wanted to do in Robstown was get the hell out of there.

[Duke]

the only thing i wanted to do in Robstown was get the hell out of there.

But you won that game.  You should love it.

[VirtualBob]

Where does the propane tank go?  (that's for you, Melvin...)

I suppose the obvious answer here is, well ... obvious?

[strobum]

I am Qing today.  I decided to give your method a shot.  Will let yall know it goes.

Well, I'm sitting at work, so you're going to come out ahead no matter what comes of it.

[Taras Bulba]

the only thing i wanted to do in Robstown was get the hell out of there.

I was fishing once out of Riviera and some guys convinced me to go to a strip joint in Robstown.  Yes, Robstown.  Roughnecks and outlaws along with the four of us who upon entering realized that we stood a good chance of receiving a sound ass kicking.  The girls looked terrified.  I asked one of the dancers her career aspirations: "I want to work in the FBI."  

That's the kind of shit you wind up doing when the wind's howling on Baffin Bay.

[ybbodeus]

Yes. Wow. Cotton's. We used to stop there every year on our annual trip to the valley. Thanks for the memories. Man, I'm hungry.

As did our family when making the sojourn from Memphis to Brownsville.  Always a treat!  Still going strong, we presume, Duke?

[Outlawscotty]

I was fishing once out of Riviera and some guys convinced me to go to a strip joint in Robstown.  Yes, Robstown.  Roughnecks and outlaws along with the four of us who upon entering realized that we stood a good chance of receiving a sound ass kicking.  The girls looked terrified.  I asked one of the dancers her career aspirations: "I want to work in the FBI."  

That's the kind of shit you wind up doing when the wind's howling on Baffin Bay.

That one was closed, so we went to Kingsville instead.  Pure.  Talent.  Baby.

Whatev.....

[JimR]

But you won that game.  You should love it.

yes, but that was only half of our goal. the team met in my room the night before the game, and my pep talk consisted of: "let's win this game and get the hell out of Robstown."

we did both.

Mark needs to tell the story of the team's being hassled all night by the hotel security guard. no doubt in my mind where that guy went to HS.

[strosrays]

Never ever ask for sauce.

If the Big Bobby Flay In The Sky had wanted you to put sauce on your ribs, your standard barnyard pig would have huge pustules full of the stuff growing all over him.

[chuck]

...some guys convinced me to go to a strip joint in Robstown.

After all these years I am very seldom surprised by anything I read on this board anymore. But it does happen.

[NeilT]

This is like asking about apple computers, but does anybody use a big green egg?

[94CougarGrad]

The family and I are heading to Fort Worth on Thursday and will be spending the night near the stockyards before we venture to Dallas on Friday morning. Anybody have any good bbq restaurant suggestions near the stockyards? For one meal, we will probably be eating at Joe T. Garcia's, and for the other, the boys will probably want barbecue.

[Astroholic]

Well, I'm sitting at work, so you're going to come out ahead no matter what comes of it.

Brisket turned out nice and tender.  It was not quite as smokey as I like, but I think there might be hope for this fast style.

[JimR]

The family and I are heading to Fort Worth on Thursday and will be spending the night near the stockyards before we venture to Dallas on Friday morning. Anybody have any good bbq restaurant suggestions near the stockyards? For one meal, we will probably be eating at Joe T. Garcia's, and for the other, the boys will probably want barbecue.

i ate at Joe T.'s a couple of weeks ago along with about a million other people. what a crowd.

[strobum]

Brisket turned out nice and tender.  It was not quite as smokey as I like, but I think there might be hope for this fast style.

That's good to hear. I generally smoke it (unwrapped) for about 3 hours. Sometimes more, sometimes less (depending on the size of the brisket). I forgot to tell you, take the juice that's in the foil, pour it into a jar, and throw it into the freezer for a few hours. All of the fat will rise to the top. Scrape off the fat and stir the remaining juice into whatever sauce you use. This will turn a mundane bbq sauce into something amazing

For the record, I generally don't put sauce on my brisket, but my guests often ask for it.

[ybbodeus]

I understand that you no longer enter through the kitchen at Joe T's....blasphemy!!! 

It wasn't the best bar b q, but there's another Ft Worthless institution on White Settlement*, I believe it is, called Angelo's.  Like Joe T's, it's a Forth Worth destination more so than it is a shrine for food worship.


* and I thought growing up in a suburb called Whitehaven was bad...having second thoughts; Whitehaven sounds just as bad, if not worse.

[Astroholic]

That's good to hear. I generally smoke it (unwrapped) for about 3 hours. Sometimes more, sometimes less (depending on the size of the brisket). I forgot to tell you, take the juice that's in the foil, pour it into a jar, and throw it into the freezer for a few hours. All of the fat will rise to the top. Scrape off the fat and stir the remaining juice into whatever sauce you use. This will turn a mundane bbq sauce into something amazing

For the record, I generally don't put sauce on my brisket, but my guests often ask for it.

Yep did that with the first three hours.  Next time I will generate more smoke in the first three hours.

[Duke]

As did our family when making the sojourn from Memphis to Brownsville.  Always a treat!  Still going strong, we presume, Duke?

You bet.  Last time I was in Cotton was still hosting.

[Limey]

I forgot to tell you, take the juice that's in the foil, pour it into a jar, and throw it into the freezer for a few hours. All of the fat will rise to the top. Scrape off the fat and stir the remaining juice into whatever sauce you use. This will turn a mundane bbq sauce into something amazing.

The war generations back in Limeyland who lived with food rationing for decades learned to use everything from everything.  My Mum would do the same thing, but could never get us to eat sandwiches made with "dripping" like she had to as a kid.

It did spawn one of the best, terrible chat-up lines:  "Do you like beef?  Well eat this it's dripping."

[WulawHorn]

I can't believe that this thread has stayed on topic for nine pages- that has to be an OWA record.

[Taras Bulba]

I can't believe that this thread has stayed on topic for nine pages- that has to be an OWA record.

Do lesbians barbecue?

[Ty in Tampa]

I can't believe that this thread has stayed on topic for nine pages- that has to be an OWA record

Beer threads stick pretty close, too. These are sacred things.

[ybbodeus]

Do lesbians barbecue?

Yes, but I've always heard that they use a different kind of sauce, sorta like the issue of what's the content of Jack Daniels Green Label....no one's quite sure WHAT it is.

[WulawHorn]

Yes, but I've always heard that they use a different kind of sauce, sorta like the issue of what's the content of Jack Daniels Green Label....no one's quite sure WHAT it is.

I think it's musky with a hint of tuna.

[homer]

The family and I are heading to Fort Worth on Thursday and will be spending the night near the stockyards before we venture to Dallas on Friday morning. Anybody have any good bbq restaurant suggestions near the stockyards? For one meal, we will probably be eating at Joe T. Garcia's, and for the other, the boys will probably want barbecue.

I like Railhead:

http://travel.yahoo.com/p-travelguide-2742962-railhead_smokehouse_fort_worth-i

Its about 10 minutes away from the Stockyards.

[lc_db]

Do lesbians barbecue?

Just the "bone"-less meats though.

However, this might give new meaning to sopping the meat.

[94CougarGrad]

i ate at Joe T.'s a couple of weeks ago along with about a million other people. what a crowd.

It *was* crowded last night, but they had crowd movement down to an art. When we walked up, there had to have been fifty people waiting in a long line outside the front door, so we were intimidated, but we stuck it out, and ended up sitting at our table in less than 20 minutes. The food wasn't anything outstanding in presentation or exotic ingredients- it was just good, simple, home-cooked Mexican food, and it was yummy. And the family member on duty was friendly and attentive to her guests in spite of the fact that there were about a hundred of them in the seating area where we were, and hundreds more in the back.

We got our bbq fix down the street from our hotel at [/url=http://www.risckys.com/]Riscky's[/url], where the chopped beef brisket sandwich was good, the sausage was better, the barbecued bologna was surprisingly tasty, the pork ribs were a bit salty but still quite good (and served with sauce on the side rather than on top), and your Shiner arrives in a fishbowl. The one complaint I had was that the sauce was VERY sweet. Some traditional Polish thing, maybe? Iunno.

[JimR]

It *was* crowded last night, but they had crowd movement down to an art. When we walked up, there had to have been fifty people waiting in a long line outside the front door, so we were intimidated, but we stuck it out, and ended up sitting at our table in less than 20 minutes. The food wasn't anything outstanding in presentation or exotic ingredients- it was just good, simple, home-cooked Mexican food, and it was yummy. And the family member on duty was friendly and attentive to her guests in spite of the fact that there were about a hundred of them in the seating area where we were, and hundreds more in the back.

We got our bbq fix down the street from our hotel at [/url=http://www.risckys.com/]Riscky's[/url], where the chopped beef brisket sandwich was good, the sausage was better, the barbecued bologna was surprisingly tasty, the pork ribs were a bit salty but still quite good (and served with sauce on the side rather than on top), and your Shiner arrives in a fishbowl. The one complaint I had was that the sauce was VERY sweet. Some traditional Polish thing, maybe? Iunno.

i think they almost advertise that the food is not the greatest in the world but good nonetheless. two choices only--fajitas or enchiladas. both come with sides. great margs.

same here--i looked at the crowd and asked if my group wanted to leave. we got in line and were seated in under 30 minutes. it was astonishing. the crowd to sit outside was way more people than for inside, but they moved just as fast.

[94CougarGrad]

i think they almost advertise that the food is not the greatest in the world but good nonetheless. two choices only--fajitas or enchiladas. both come with sides. great margs.

same here--i looked at the crowd and asked if my group wanted to leave. we got in line and were seated in under 30 minutes. it was astonishing. the crowd to sit outside was way more people than for inside, but they moved just as fast.

Quick summary, for those who've never been to Joe T's:
We each had a traditional cheese nacho (a whole corn tortilla with cheese melted on top), two shredded beef tacos, two cheese enchiladas, beans, rice, guacamole, hot corn tortillas with butter, chips and two salsas (not very hot and hotter), and sopaipillas. All served family style. With drinks, we paid $33 before tip. Really not bad for 4 people, and the service we got was a bonus. They were friendly AND attentive, rather than one or the other. And NO CREDIT CARDS. Cash only, although there's an atm onsite.

[drew corleone]

Dammit... I always get sucked into this thread. Now I want a chopped beef sandwich.

There's a place in Temple (Al's BBQ Barn) that has chopped beef sandwiches for $2, I think. It's not necessarily the best sandwich out there, but for the price it ain't bad at all. Good Lord, I must be hungry if I'm wishing I were in Temple right now.

[ybbodeus]

Just the "bone"-less meats though.

However, this might give new meaning to sopping the meat.

Do lesbians trust their stuff?

[Craig]

Do lesbians trust their stuff?

Of course they do. In fact, they like their stuff so much, they pack all of it in a U-Haul and bring it to the second date.