Last edit by: swag
Consolidated "BBQ" thread
#856
Join Date: Feb 2004
Location: ORD
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I had a short business trip to Austin, a con was not having enough time to even begin to dig into all the delicious food in Austin, a big pro was the company held a private evening dinner at Franklin, so no wait. Open bar & all you can eat BBQ.
The links & turkey were so-so. The brisket & pork spareribs were out of this world delicious. The pulled pork was surprisingly good. I didn't expect as many pork items being in Texas.
The links & turkey were so-so. The brisket & pork spareribs were out of this world delicious. The pulled pork was surprisingly good. I didn't expect as many pork items being in Texas.
#857
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I have family in Texas now, so I'm looking forward to a trip sometime. I won't mind spending a morning waiting in line at Franklin's. Beef is my favorite kind of barbecue --- pork ribs are easier to find here in Chicago, in KC, and other places --- so the next time I get to Texas I am going to eat beef ribs and brisket every chance I get.
Chicago does rib tips extremely well!
#858
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I have family in Texas now, so I'm looking forward to a trip sometime. I won't mind spending a morning waiting in line at Franklin's. Beef is my favorite kind of barbecue --- pork ribs are easier to find here in Chicago, in KC, and other places --- so the next time I get to Texas I am going to eat beef ribs and brisket every chance I get.
#859
Join Date: Apr 2005
Location: Central Texas
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While Franklin's has its attractions, the Mecca of real BBQ addicts involves a couple of days in Lockhart pigging out at the local temples.
...But then there are those of us whose lives have been spent on the back roads of the state, stopping at gravel parking lots and hand-painted signs in hopes of encountering Nirvana. Why, I've even been to joints where the cooks and diners argue over an ancient question, whether or not a "Shoulder Clod" may be preferable to brisket. Then there's that continuing debate as to whether "Sauce", especially the "Store Bought" sort, ought to be served at all. I do travel occasionally with "Purist Ideologues" for whom anything beyond drippings, stock and some seasoning remains heretical.
...But then there are those of us whose lives have been spent on the back roads of the state, stopping at gravel parking lots and hand-painted signs in hopes of encountering Nirvana. Why, I've even been to joints where the cooks and diners argue over an ancient question, whether or not a "Shoulder Clod" may be preferable to brisket. Then there's that continuing debate as to whether "Sauce", especially the "Store Bought" sort, ought to be served at all. I do travel occasionally with "Purist Ideologues" for whom anything beyond drippings, stock and some seasoning remains heretical.
#860
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Chisholm Trail, and then when you're hungry go back to
Black's. For variation, drive to San Marcos and check
out Kent Black's and then Austin for Terry Black's (a
black sheep of the family sort of place). Or Black's
up by UT, which is an offshoot of Lockhart Black's.
But today, not being in Austin, I had a pound of
coriander-crusted tri-tip and half a pound of salt-
rubbed smoked Akaushi brisket from Valley Farm BBQ
in Spring Valley, CA. Both first-rate.
#861
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Thanks for the suggestion. I'm going to be in the area later this week, and called them about preordering for a small dinner group. They could only take advance orders on the tri-tip.
#862
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#863
Join Date: Apr 2005
Location: Central Texas
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For those who read/post here who are (a) not addicted to BBQ, or (b) not so inculcated by time and culture so as to require worship at one of the constantly changing "Grand Temples" of BBQ (As in Franklin's which is really good but will be replaced atop the heap by another, neither of them as good as the BBQ BGEN Wiley Stem and his unit of the 36th used to serve up on the N. Bosque), "Rudy's" is a small chain of restaurants masquerading as gas station/convenience stores with a half dozen (maybe more now) locations across South & Central Texas, most close to IH35. The BBQ is decent, consistsnt and traditional (and available) served up on butcher paper.
#865
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The sauces were amazing, though. The chipotle-cilantro sauce was one of the best sauces I've ever had (though I didn't taste the cilantro in it). The classic was a bit sweet for my taste, but the zesty was excellent as well. I tried to buy some of the chipotle sauce but they don't have it bottled (yet?).
On the server's recommendation, I returned today for lunch to try a burnt-end burger. Now, this--this I would return for. Excellently executed and an amazing mix of tastes and textures from a perfectly-cooked-to-medium patty, thinnish slices of juicy burnt ends, and a thick layer of cole slaw topped with house-made pickles and jalapeños. I asked for and added a little bit of the chipotle-cilantro sauce for some extra zing. Delish.
That said, the Z-Man at Joe's still remains my favorite barbecue-joint sandwich (and possibly my favorite BBQ meal) in KC, and for actual meats, I simply haven't found anything that holds a candle to what they do down in Texas (where "real barbecue don't need no sauce"). I also can't go without mentioning one of my favorite sandwiches of all time, the Pitmaster from Pecan Lodge in Dallas (brisket+pulled pork+sausage+slaw+jalapeños), which frankly knocks the socks off of anything I've had in KC.
If I were to go back to Q39, I'd ask for moist brisket (if they can even do that), since they seem to serve it very lean by default. I'd also just go straight for the sauces and not even bother trying the meats without them; they elevate the meal from mediocre to very good, though still subpar to Central Texas, IMHO.
That's not to say I would ever turn KC BBQ down. I eat BBQ wherever it's good.
#866
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On the server's recommendation, I returned today for lunch to try a burnt-end burger. Now, this--this I would return for. Excellently executed and an amazing mix of tastes and textures from a perfectly-cooked-to-medium patty, thinnish slices of juicy burnt ends, and a thick layer of cole slaw topped with house-made pickles and jalapeños. I asked for and added a little bit of the chipotle-cilantro sauce for some extra zing. Delish.
#867
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Was shocked to find his sauce in an H.E.B. as well.
Sauce is used to cover up poorly cooked meat.
#869
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I used to work for H.E.B. They have a program which allows local businesses to sell their products in local stores. The only caveat is that distribution may be very limited to a handful of H.E.B. stores, depending on the product.
#870
Join Date: Oct 2010
Posts: 1,922
Ma Kettle did said she liked the turkey though and my nephew seemed happy with his proprietary sandwich (The Ex Wife, I believe they called it), but I think I'll take a pass going forward.