Brisket

[Rick Modena]

I don't trust anyone who says salt lick is bad. Overhyped...sure. Its still good BBQ though.

I'm not saying it sucked, but there is some better BBQ out there for sure. I had Blacks on Labor day weekend and Salt Lick in Roundrock in early November, Blacks by far was better, better Brisket, better sausage and the sides were definitely better. As far as in this area, Hutchins so far for me is the best (east McKinney location).

[Rick Modena]

BTW, I had Meshacks, yesterday. Damn I miss that place.

[mstng86]

We had some ribs at Stubbs in downtown Austin. They may have been the best ribs I have ever had.

[War Machine]

We had some ribs at Stubbs in downtown Austin. They may have been the best ribs I have ever had.

Stubs is really good, and that creamed spinach ftw

[mstng86]

Also, if you are in Austin, don't bother with the Moonshine. Ribs were over cooked and the food was really underwhelming.

[bcoop]

I've heard la barbecue in austin is really good as well. Maybe I'll try that this weelend.

I don't trust anyone who says salt lick is bad. Overhyped...sure. Its still good BBQ though.

It's not bad, it's just not that good. Sure, it is light years ahead of Dickey's, for instance. But their rub is way too salty and not enough emphasis on the meat itself.

[Ruffdaddy]

OK so were all on the same page.

Hutchins was awesome at lunchtime... Any other time it sucked.

Has anyone here seen the movie chef? Its got the guys from franklins in it. Thought that was pretty neat.

[mstng86]

https://www.yahoo.com/food/the-11-best-bbq-cities-in-america-111309523816.html

Austin is number 1

Lockhart, TX number 3

[bird_dog0347]

So I know it's not brisket, but since it's my first time to cook beef ribs I'm trying to do it a lot like I do the brisket... I'll let you guys know how it turns out. I tried to follow Franklin's advice mostly.

[bcoop]

Hutchins was awesome at lunchtime... Any other time it sucked.

The same holds true for any BBQ worth their weight. If you're not there by 12:00, you can't truly Jusge a bbq joint. Personally if I want BBQ I'm in line at 11. BBQ done the proper way, you can't just show up any time and base it on that. These aren't chicken wings you can cook in 10 minutes. It takes time, and lunch is money. Dinner is not. I rarely even eat at a BBQ joint that is open into evening hours, and when I do, I'm reminded why I have that rule. Shit sits in hot boxes all day and dries the fuck out.

[RabidJackal]

The same holds true for any BBQ worth their weight. If you're not there by 12:00, you can't truly Jusge a bbq joint. Personally if I want BBQ I'm in line at 11. BBQ done the proper way, you can't just show up any time and base it on that. These aren't chicken wings you can cook in 10 minutes. It takes time, and lunch is money. Dinner is not. I rarely even eat at a BBQ joint that is open into evening hours, and when I do, I'm reminded why I have that rule. Shit sits in hot boxes all day and dries the fuck out.

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

[Ruffdaddy]

The same holds true for any BBQ worth their weight. If you're not there by 12:00, you can't truly Jusge a bbq joint. Personally if I want BBQ I'm in line at 11. BBQ done the proper way, you can't just show up any time and base it on that. These aren't chicken wings you can cook in 10 minutes. It takes time, and lunch is money. Dinner is not. I rarely even eat at a BBQ joint that is open into evening hours, and when I do, I'm reminded why I have that rule. Shit sits in hot boxes all day and dries the fuck out.

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

Rabid...Franklins wasn't out until maybe 2 when I was there a month or so ago. It was a Saturday too. So don't let that scare you from going! They will tell you if they think they have enough for you based on where you are in line.

[Jose]

You know I'm up for a BBQ GTG anytime, bro...

Sounds good, I'll holler at you Friday and see what's up.

BTW, I had Meshacks, yesterday. Damn I miss that place.

Man I really need to check them out.

Has anyone here seen the movie chef? Its got the guys from franklins in it. Thought that was pretty neat.

Great movie, I had posted something about it last year in this forum. It's on Netflix Streaming for anyone that wants to check it out.

So I know it's not brisket, but since it's my first time to cook beef ribs I'm trying to do it a lot like I do the brisket... I'll let you guys know how it turns out. I tried to follow Franklin's advice mostly.

Looking good.

[AnthonyS]

We had some ribs at Stubbs in downtown Austin. They may have been the best ribs I have ever had.

Stubbs is seriously underrated and underappreciated. He does BBQ chicken better than any other person on the planet.

[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.