Brisket

[bird_dog0347]

Did Rudys last night since I was in Frisco and it wasn't bad. One pound of moist brisket, one pound of turkey and a smoked tater, it was da bomb in this cold ass weather! And I have left overs for lunch...

Rudy's is actually really good BBQ for what it is in my opinion. Obviously not high end...but solid.

I like Rudy's brisket... it's close by and pretty consistent. It's not my favorite but I can count on it being pretty good every time.

[Ruffdaddy]

Rudy's is actually really good BBQ for what it is in my opinion. Obviously not high end...but solid.

[Rick Modena]

Did Rudys last night since I was in Frisco and it wasn't bad. One pound of moist brisket, one pound of turkey and a smoked tater, it was da bomb in this cold ass weather! And I have left overs for lunch...

[Ruffdaddy]

Yep salt lick is still good enough, even the round rock location. I love me some burnt ends.

I think I'll go to blacks in lockhart or LA barbecue next week...I'll report back on my findings. I'm really curious if franklins is the best as they say.

[Roscoe]

Just ate at Killen's in Pearland again. Damn good BBQ.

Yup - I had their stuff at TMBBQ, it was really good.

[bcoop]

Just ate at Killen's in Pearland again. Damn good BBQ.

[Ruffdaddy]

I thought your bitch ass lived in Allen?

Austin now scrote. Technically Georgetown/round rock

[Rick Modena]

I think I'll have some salt lick tonight

I thought your bitch ass lived in Allen?

[Ruffdaddy]

You are spot on about the parking. Fuckin' hipsters have ruined BA. I used to love going to El Jordan for mexican breakfast, but its impossible to get in now.

Sauce is just part of barbeque guys. It's a part of the whole experience as well as good sides. Great meat without sauces and sides is a like dating a supermodel and only getting a HJ. It's just not a complete experience. Did I mention good cold beer? Even better.

The best barbeque places can do it all and do it all well.

I'd say bbq without sauce us more like dating a supermodel and only getting missionary with no kissing. I go to a BBQ place for the meat and never for the sides/sauce.

But good sauces and sides does add to the experience and spices it up. Franklins has some awesome sauce...the express coffee whatever it was called. But I didn't put it on a lot of what I ate.

I think I'll have some salt lick tonight

[BP]

Yep, places like Franklin's are usually 100% out by noon.

That's the goal but they've served until 3 before, it just depends on the crowd. After 1:00 they start piling it on to get rid of it.

[AnthonyS]

I had the same review about Lockhart in Bishop not to long after they opened. I went there twice within a couple of months just to make sure it wasn't opening pangs that got me the first time. Sausage was pretty good but the brisket was only "OK". Can't say that I remember them cutting with the grain though. I've gone there maybe three times in the past 6 months and it's been pretty consistent now. I never got why people have to have BBQ sauce though. To me the only need for sauce is to cover up bad BBQ. I like to taste the meat not the sauce. Leave that for Memphis and other parts of the country's BBQ but not Texas. Lockhart in BA is probably like ten minutes from me and the only reason I don't go there more often is that the parking sucks down there..

You are spot on about the parking. Fuckin' hipsters have ruined BA. I used to love going to El Jordan for mexican breakfast, but its impossible to get in now.

Sauce is just part of barbeque guys. It's a part of the whole experience as well as good sides. Great meat without sauces and sides is a like dating a supermodel and only getting a HJ. It's just not a complete experience. Did I mention good cold beer? Even better.

The best barbeque places can do it all and do it all well.

[Jose]

I haven't seen a mention for Cattle - Ack in Addison. It's only open for lunch Thursdays and Fridays but it's a whole lot better than many other chains.

I can remember when Lockhart opened in Bishop Arts! It sucked. No sauces, and the neckbeard was slicing brisket WITH the grain. Yes WITH the grain. Thank goodness they have gotten their act together somewhat but I'm still scarred by my first visit there. They have sauce now and now know how to slice the meat. They definitely have the right gear.

Also did anyone mention 10 50 in Richardson? It was opened by the guy that founded the Chili's chain. While it's not perfect they do a lot of things right and have a nice selection of sides and beverages.

Luling City Market? Great meat.... shitty sides though and that pisses me off. It's been rated top 5 in the state by many lists. Great meat.... heavenly meat..... sides nope.

I had the same review about Lockhart in Bishop not to long after they opened. I went there twice within a couple of months just to make sure it wasn't opening pangs that got me the first time. Sausage was pretty good but the brisket was only "OK". Can't say that I remember them cutting with the grain though. I've gone there maybe three times in the past 6 months and it's been pretty consistent now. I never got why people have to have BBQ sauce though. To me the only need for sauce is to cover up bad BBQ. I like to taste the meat not the sauce. Leave that for Memphis and other parts of the country's BBQ but not Texas. Lockhart in BA is probably like ten minutes from me and the only reason I don't go there more often is that the parking sucks down there..

[bcoop]

I can remember when Lockhart opened in Bishop Arts! It sucked. No sauces, and the neckbeard was slicing brisket WITH the grain. Yes WITH the grain. Thank goodness they have gotten their act together somewhat but I'm still scarred by my first visit there. They have sauce now and now know how to slice the meat. They definitely have the right gear.

Good BBQ doesn't need sauce. That is Yankee bullshit.

Also did anyone mention 10 50 in Richardson? It was opened by the guy that founded the Chili's chain. While it's not perfect they do a lot of things right and have a nice selection of sides and beverages.

I have not been personally, but all I've heard from people whose opinion's I respect highly is that 1050 is shit. There are more than a few on here that agree. When the consensus is that it sucks a bag of dicks, I won't waste my time.

Luling City Market? Great meat.... shitty sides though and that pisses me off. It's been rated top 5 in the state by many lists. Great meat.... heavenly meat..... sides nope.

I'll admit I'm guilty of this on occasion.... BUT - If you're judging a BBQ place on sides - you don't get it.

[AnthonyS]

I haven't seen a mention for Cattle - Ack in Addison. It's only open for lunch Thursdays and Fridays but it's a whole lot better than many other chains.

I can remember when Lockhart opened in Bishop Arts! It sucked. No sauces, and the neckbeard was slicing brisket WITH the grain. Yes WITH the grain. Thank goodness they have gotten their act together somewhat but I'm still scarred by my first visit there. They have sauce now and now know how to slice the meat. They definitely have the right gear.

Also did anyone mention 10 50 in Richardson? It was opened by the guy that founded the Chili's chain. While it's not perfect they do a lot of things right and have a nice selection of sides and beverages.

Luling City Market? Great meat.... shitty sides though and that pisses me off. It's been rated top 5 in the state by many lists. Great meat.... heavenly meat..... sides nope.

[bcoop]

Or gets wrapped in plastic and the entire thing turns into a grease ball.

Wrapping bbq for holding is a necessary evil. You don't have to wrap to cook but you do have to wrap to hold, period. No way around it. I know a ton of people even wrap when holding in humidified holding cabinets that are specifically designed to hold and reduce/eliminate shrinkage, etc. And it certainly can have negative effects. But you've got to, to be able to cook and serve enough product to turn a profit. BBQ is a horse of a different color when it comes to this. It's a totally different animal when compared to the rest of Foodservice.


It is one of many reasons I want nothing to do with a BBQ dinner at a restaurant. If I cook it myself and plan it for a dinner time serve, that is one thing. Restaurants don't do it that way though.