20lbs - 6 racks of ribs coming out of the smoker.
Monday, August 6, 2018
Weekend ribeye steaks kissed with smoke and rosemary garlic butter
Ribeye’s cooked low and slow on the grill with wood pellets adding a smokey kiss. Dry/brined with sea salt, the fresh rosemary served as a basting brush for garlic butter.
Soulman's Bar-B-Que
Points are often awarded to a barbecue joint if they are located in a shady building, have tired interiors filled with old beer signs and pictures, have a smoke stack out back pumping out smoke, or in general make you feel you should bring a knife for protection. In fact, some of the best BBQ joints capture all these elements. Soulman's Bar-B-Que however, manages to crank out some decent 'que despite capturing none of the sought after qualities. A small chain of BBQ restaurants, Soulman's has been making que for many years now. We visited the Southlake, TX location in July 2018 for our first experience with the brand.
First, the restaurant is located in a former Boston Market. That is to say - it looks nice, is clean and modern inside, and has very few of the visual cues you associate with great BBQ joints. No beer signs inside (in fact, they don't serve beer at all... and I deducted points for that). No visible piles of wood. No smoke meandering from the back. Secondly, in case you missed it the first time, they do not serve beer. Seriously!?
Upon entering you approach the order counter to select from a decent sized menu of "meals" and "combos." I opted for the three meat combo selecting brisket, ribs and pulled pork while my step-son selected the brisket, sausage and pulled pork. The brisket was very tender and juicy (I was served both lean and fatty) but lacked a strong taste of spices such as salt or pepper. I could however actually taste the hickory smoke. Overall, while the brisket was moist and tender it lacked the taste punch I look for in this succulent meat. I give it a B-.
The pulled pork sits as an uncut shoulder on the cutting board and upon ordering, they chip off a few pieces and rough chop before placing on the plate. The meat better be good here because there are no vinegar sauces drowning out imperfections. In fact, this was the best meat of the meal. It was full of flavor, had a nice bark, and remained moist (no doubt a function of being "pulled" just moments earlier). Both James and I remarked on how good the pulled pork was - we both cleaned every morsel from the plate. I give the pulled pork an A-.
The sausage was of the German style and had a decent snap of casing with a decent amount of moisture inside. While the overall taste was mild it was nice not to have any overbearing spices. I'll give the sausage a B+, even if it was not that imaginative.
The ribs are what Soulman's claims as their best meat - their signature. I received two pork ribs from a St Louis style rack. While the meat pulled away from the bone without falling off, the bark was hard and stringy. The ribs had clearly been reheated and thrown under a broiler before serving. You could still see the oven rack marks on the bark. They did have a decent taste and I wonder if they might have been great had they not been abused. I give them a B-.
Onto the sides - after receiving your plate of meat you step down the cafeteria style line to select two sides from about eight options. We selected the ranch style beans, man n cheese, mashed potatoes. The beans were pretty spectacular with chunks of onion, tomato and jalapeño with a mild spicy finish. James seemed to like the mac n cheese but agreed the beans were the best. I'll rate the beans a B+ and the others a solid B.
We were both unable to finish our plates - I estimate we'd been served about one pound of food each. At $17 for the three meat plate (including sides) I'd say their prices are about average. We left full and satiated. I do have to knock them for not serving beer - THE official beverage of BBQ in Texas. Nothing goes better with a nice brisket than an ice cold beer. That said, they provide a solid meal of BBQ at a decent price in a neighborhood setting. We'll definitely return for those mid-week BBQ hankerins' when I don't feel like making my own. My overall rating is a B.
Soulman's Bar-B-Que, 125 Davis Blvd, Southlake, TX 76092
First, the restaurant is located in a former Boston Market. That is to say - it looks nice, is clean and modern inside, and has very few of the visual cues you associate with great BBQ joints. No beer signs inside (in fact, they don't serve beer at all... and I deducted points for that). No visible piles of wood. No smoke meandering from the back. Secondly, in case you missed it the first time, they do not serve beer. Seriously!?
Upon entering you approach the order counter to select from a decent sized menu of "meals" and "combos." I opted for the three meat combo selecting brisket, ribs and pulled pork while my step-son selected the brisket, sausage and pulled pork. The brisket was very tender and juicy (I was served both lean and fatty) but lacked a strong taste of spices such as salt or pepper. I could however actually taste the hickory smoke. Overall, while the brisket was moist and tender it lacked the taste punch I look for in this succulent meat. I give it a B-.
The pulled pork sits as an uncut shoulder on the cutting board and upon ordering, they chip off a few pieces and rough chop before placing on the plate. The meat better be good here because there are no vinegar sauces drowning out imperfections. In fact, this was the best meat of the meal. It was full of flavor, had a nice bark, and remained moist (no doubt a function of being "pulled" just moments earlier). Both James and I remarked on how good the pulled pork was - we both cleaned every morsel from the plate. I give the pulled pork an A-.
The sausage was of the German style and had a decent snap of casing with a decent amount of moisture inside. While the overall taste was mild it was nice not to have any overbearing spices. I'll give the sausage a B+, even if it was not that imaginative.
The ribs are what Soulman's claims as their best meat - their signature. I received two pork ribs from a St Louis style rack. While the meat pulled away from the bone without falling off, the bark was hard and stringy. The ribs had clearly been reheated and thrown under a broiler before serving. You could still see the oven rack marks on the bark. They did have a decent taste and I wonder if they might have been great had they not been abused. I give them a B-.
Onto the sides - after receiving your plate of meat you step down the cafeteria style line to select two sides from about eight options. We selected the ranch style beans, man n cheese, mashed potatoes. The beans were pretty spectacular with chunks of onion, tomato and jalapeño with a mild spicy finish. James seemed to like the mac n cheese but agreed the beans were the best. I'll rate the beans a B+ and the others a solid B.
We were both unable to finish our plates - I estimate we'd been served about one pound of food each. At $17 for the three meat plate (including sides) I'd say their prices are about average. We left full and satiated. I do have to knock them for not serving beer - THE official beverage of BBQ in Texas. Nothing goes better with a nice brisket than an ice cold beer. That said, they provide a solid meal of BBQ at a decent price in a neighborhood setting. We'll definitely return for those mid-week BBQ hankerins' when I don't feel like making my own. My overall rating is a B.
Soulman's Bar-B-Que, 125 Davis Blvd, Southlake, TX 76092
No barbecue sauce no more?! Kreuz Market BBQ adds the unthinkable
I’m a Texan. I make Texas BBQ. My BBQ should stand on its own without sauce. But I won’t kick you out if you use it. Just please try it first without the sauce!
https://www.texasmonthly.com/bbq/kreuz-market-sauce/
https://www.texasmonthly.com/bbq/kreuz-market-sauce/
Friday, May 25, 2018
Texas Pit BBQ in Saginaw
Was in the mood for some new que so stopped into Texas Pit BBQ in Saginaw today for lunch. From the outside this place has all the hallmarks of a great bbq joint: crappy neighborhood, freestanding building in need of remodel, working class clientele and a dark, smokey interior.
Ordered up the sliced beef sandwich with baked beans and potato salad. Service is cafeteria style and after waiting a few minutes for my meat to be cut, the cashier delivered the goods for me. Keep your eyes above the waist line to avoid seeing the messy floor. Again - a hallmark of a great bbq joint! The brisket was cut from the point with lean and fatty meat. Both were heavily smoked with a spicey finish. The bark stood up to the mustard and buttered bread. While I enjoyed the sandwich - many would say the meat was over smoked. I admit I’ll be tasting this for the rest of the day. The lean was overly dry and I was thankful for the moisture of the fatty meat.
The sides were decent to above average. The beans, which start out as ranch style “I sort of tried” beans, are jazzed up with brown sugar and hunks of brisket. They were good enough to make me forget their humble beginnings. The potato salad was acceptable and cold but I prefer a few chunks of potato versus the “approved for the nursing home” variety they serve.
Overall - if you happen to be in Saginaw and need a quick que fix I’d recommend stopping in. I wouldn’t go far out of the way to drive here though.
Thursday, April 5, 2018
Q BBQ in Houston's Bush Airport
For my Houston friends… Would be interested to know if any of you have tried this barbecue joint. And yes – I know that it is owned by a New York City-based company. To be fair – New York has developed some pretty decent barbecue joints over the last decade (get a rope)
Sunday, April 1, 2018
A Standing (Roast) Ovation
10 lb bone-in standing rib roast, great wine and better company last night!
Saturday, September 23, 2017
TCU Football Means Tailgate Food
This is tailgate food! Mesquite grilled burger topped with chopped brisket, cheddar, fried jalapeños and BBQ sauce on Hawaiian rolls. #GoFrogs
Wednesday, September 6, 2017
Making BBQ for Hurricane Harvey Victims in Houston TX
Houston friends... if you have the ability and desire to help those recovering from Harvey I work with an amazing organization called Operation BBQ Relief. THEY NEED VOLUNTEERS TOMORROW AND FRIDAY! Today alone we'll make over 65,000 BBQ meals that get driven, helicoptered, and boated to those most in need. Please sign up to volunteer at https://operationbbqrelief.org/volunteer/ and come downtown tomorrow! Please forward!
Saturday, June 10, 2017
Hash knife BBQ in Peadenville Texas
Ate at Hashknife BBQ in Peadenville while out for a drive today. Great BBQ spot when you travel through the Mineral Wells or Perrin area (because who doesn't go through Perrin). This place was mentioned in Texas Monthly recently and it certainly has very solid que. The pork ribs were baby backs and were incredibly moist considering they were just slightly undercooked. There was a nice sweet note on top of the smokey bark. The turkey was the low point which really disappointed me - I love a good smoked turkey. I think they cook it in a gas cooker and the propane taste imparted an aftertaste. It was otherwise very juicy and well seasoned. The beans are ranch style and would be otherwise forgettable except for a sprinkle of pinto bean seasoning on top. The potato salad was good but not memorable. Finally, The brisket - the star of the meal. Juicy, perfectly cooked, pulled apart easily with a nice smoke ring and bark. It was cut a little more than 1/4" thick, usually a trick to make dry meat seem more moist, but that was far from the necessary. I may have had brisket juice dripping off my chin. No worries - the friendly staff made sure my Shiners were full. Solid B+.
Saturday, April 1, 2017
Monday, July 4, 2016
Saturday, January 23, 2016
Tuesday, December 15, 2015
Opie's Barbecue in Spicewood - One of my favorites!
When you're in downtown Spicewood you need to stop in! Brisket, turkey, ribs, sausage, pork shoulder, butterbeans, pinto beans, craisan slaw, potato salad, and spicy creamed corn... it's what's for lunch! #RollMeOuttaHere #TMBBQTop50
Thursday, November 19, 2015
When in Hawaii try the BBQ
Leave it up to us to find an awesome BBQ joint in Maui.
Braddah Hutts BBQ Grill
Friday, November 6, 2015
Monday, September 7, 2015
Bacon Explosion and Armadillo Eggs Mean Tailgating Is Near
Brisket and bacon explosion (bacon weave stuffed with pound of Italian sausage, BBQ sauce, cheese, spices, then rolled and smoked) resting. Armadillo eggs (jalapeños halved and cored, stuffed with cheese, wrapped in hot Italian sausage, then wrapped in bacon, smoked, and topped with BBQ sauce) about to go in. Tailgate practice in full swing.
Friday, April 3, 2015
La Barbeque in Austin Texas to the Rescue
Got blanked at Franklins BBQ. Got in line by 8:30am and would be served at 3pm, if they still had meat. Resurrection at La Barbeque. Amazing brisket, pork ribs and beef ribs!
Sunday, March 29, 2015
New Smoker Seasoned with Surf and Turf
First cook on the new smoker. Seasoned oak with little bit of hickory. Surf and turf of smoked St Louis pork ribs and crab claws. Smoked Brussels sprouts with balsamic and country beans. Jury declared ribs "second best ever."
Friday, December 12, 2014
We Sacrifice for Our Northerly Neighbors
Dear Friends Up North - we got your postcard of the latest blizzard that's kept you homebound the last week. It's 72 here and we're grilling pizzas outside so suck it. - Sincerely, Texas.
Tuesday, October 7, 2014
Weekend BBQ: Brisket and Pork Shoulder
TCU Horned Frogs played OU this weekend in Fort Worth which meant lots of mouths to feed. Brisket is always a crowd pleaser for tailgating but pork shoulder can also be great and goes a long way for the money. I prepared the brisket with my typical salt and pepper rub and for the pork shoulder I used the brisket rub plus garlic, cayenne, paprika and brown sugar. I smoked both with hickory for about 15 hours.***
Both meats turned out great! I had 1/2 lb left over from the 24 lbs I cooked. Couple of lessons learned (there are always lessons learned):
1. My smoker temperature is too low: Sometimes (either as a result of fuel, low ambient temperature, wind, etc) your smoker won't keep the temperature you want/need. Despite your best attempts to add more fuel, use a welder's blanket, whatever the technique - you just can't keep the temp you need. In cases like this - best to move indoors and finish your cook in the oven. Word to the wise though - use an oven thermometer that is seperate from your oven as most oven's are off from their stated temp. Mine is about 40 degrees off. That's a huge difference (that needs to be fixed by the way).
2. Brisket stall: Briskets will stall (meaning they stop climbing in internal temperature) at about 160 - 180 and will remain at this temperature for hours. Many novice BBQ'ers will freak out wondering what is happening and ruin their cook by applying more heat. Learn about the stall and learn how to control and manage it.
3. Don't use a serrated knife to cut brisket: I forgot a good knife and the only one I had in my tailgating bucket was a cheap, serrated knife. My meat was so tender that the knife shredded it (notice the pulled/shredded apperance). Still tasted great and was moist but didn't have the pretty brisket slices I wanted.
*** Tips for Cooking Brisket and Pork Shoulder - especially when things go wrong: For some reason my smoker had a hard time keeping temperature about 9 hours into my cook. I tried adding more fuel but that didn't work. I had a 10am hard stop and was concerned the meat wouldn't cook fast enough so I removed both the brisket and the shoulder and placed them in the oven at my desired cook temp. I watched the internal temperature like a hawk but it wasn't climbing (even after tenting with foil to expedite getting through the stall). Come to find out my oven thermometer is about 40 degrees off. Heck of a time to find that out! I cranked up the oven temp to hit my target temp and finally got the meat to 198 degrees (my internal temp target for both).
Both meats turned out great! I had 1/2 lb left over from the 24 lbs I cooked. Couple of lessons learned (there are always lessons learned):
1. My smoker temperature is too low: Sometimes (either as a result of fuel, low ambient temperature, wind, etc) your smoker won't keep the temperature you want/need. Despite your best attempts to add more fuel, use a welder's blanket, whatever the technique - you just can't keep the temp you need. In cases like this - best to move indoors and finish your cook in the oven. Word to the wise though - use an oven thermometer that is seperate from your oven as most oven's are off from their stated temp. Mine is about 40 degrees off. That's a huge difference (that needs to be fixed by the way).
2. Brisket stall: Briskets will stall (meaning they stop climbing in internal temperature) at about 160 - 180 and will remain at this temperature for hours. Many novice BBQ'ers will freak out wondering what is happening and ruin their cook by applying more heat. Learn about the stall and learn how to control and manage it.
3. Don't use a serrated knife to cut brisket: I forgot a good knife and the only one I had in my tailgating bucket was a cheap, serrated knife. My meat was so tender that the knife shredded it (notice the pulled/shredded apperance). Still tasted great and was moist but didn't have the pretty brisket slices I wanted.
*** Tips for Cooking Brisket and Pork Shoulder - especially when things go wrong: For some reason my smoker had a hard time keeping temperature about 9 hours into my cook. I tried adding more fuel but that didn't work. I had a 10am hard stop and was concerned the meat wouldn't cook fast enough so I removed both the brisket and the shoulder and placed them in the oven at my desired cook temp. I watched the internal temperature like a hawk but it wasn't climbing (even after tenting with foil to expedite getting through the stall). Come to find out my oven thermometer is about 40 degrees off. Heck of a time to find that out! I cranked up the oven temp to hit my target temp and finally got the meat to 198 degrees (my internal temp target for both).
TMBBQ Pitmasters: Bo Phillips from Cooper's BBQ in Llano
Love me some Cooper's BBQ in Llano! Always interesting to hear how each Pitmaster executes his craft.
Tuesday, August 12, 2014
Hinze's BBQ Fire Destroys Wharton BBQ Institution
A Wharton icon has been destroyed. Hinze's BBQ has been a staple in the community for 40 years, but on Monday night a fast-moving fire gutted it.
The fire started Monday at around 7 p.m. as a grease fire in one of the pits. Employees tried to put it out but their fire extinguisher ran out and the fire spread. read more on Hinze's BBQ fire...
THE TEXAS BBQ AESTHETIC
Texas-style barbecue seems to be taking over the world, and that doesn’t just mean you can find smoked brisket on the menu in Seattle and New York. There’s an aesthetic to presentation that has permeated these places deeper than post-oak smoke... (
http://www.tmbbq.com/the-texas-bbq-aesthetic/)
Metro Port A Pit BBQ Chicken at Keller Farmer's Market
I heard this purveyor at the Keller Farmer's Market was cranking out some proper que in the form of half and whole smoked chickens. Rumor had it they often sell out before noon. I decided a visit was in order for Metro Port-A-Pit.
Arriving about 10:45am, what I found was a large, portable, stainless steel pit wrapping up from the morning's cook. Under a small tent, three people were pulling chicken halves out of coolers just about as fast as they could. The chicken looked well smoked but I was cautious - how many times have you thought "this chicken looks beautiful" only to find something inside akin to rubber?
The chicken appeared to have been oiled and then rubbed with a dry rub that was savory and salty. I would imagine their blend of spices was something close to a poultry spice mix. The taste profile was pleasing - not too salty, not too smokey. The skin was cooked till it was tender but didn't pull away from the chicken completely when you bit into it (that's a good thing per KCBS BBQ rules).
While the dark meat was juicy and tender, the breast definitely suffered from the time spent in the cooler. It was dry and a bit rubbery. However, it was definitely edible and there was not a morsel of meat left on the bone after we devoured the entire chicken.
I definitely recommend this place if you happen by the Keller Farmer's Market. They also cater which might be an interesting option.
Friday, August 1, 2014
Salt and Pepper Brisket
Black and white, dalmation, zebra. What ever you call it this simple BBQ rub is beautiful! 1.5 cups Kosher salt to 1 cup coarse ground black pepper.
Applied to a 15lb. Prime whole packer.
Weekend BBQ: Mayo BBQ Smoked Chicken
When I attended the Foodways Texas Barbecue Summer Camp (review coming soon!) held at the Rosenthal Meat Center at Texas A&M University this summer (June 6-8, 2014) their esteemed poultry expert Christine Alvarado from the Department of Poultry Science showed us a recipe using chicken legs and wings dipped in mayonaise and BBQ'd in a smoker. I'll admit - I'm not a huge chicken fan to begin with and the thought of chicken being plunged into mayonaise turned my stomach a bit. However, after trying the final product I can vouch for this cooking technique - it produces a delicious, juicy and flavorful product that I'd be proud to serve me friends and family.
So, this recipe is on the roster for TCU Football tailgating for the 2014 schedule. I'll be executing a practice cook this weekend to make sure I have the recipe, cook temperature, cook time and holding times right.
Mayo BBQ Smoked Chicken Recipe:
Ingredients:
4 lbs chicken legs, wings or thighs
4 cups of mayonnaise (or enough mayonaise to provide a thick coat on each piece of chicken)
Spices to coat
Instructions:
1. Select your spices in advance and place in a flat dish. We tried two versions at BBQ Camp: jerk and salt/pepper. Both were excellent. The jerk spices were not as hot as I expected - I think a majority cooks off so go heavy on the application of spices. Basically, anything that goes well with chicken should work - but something with a little salt will be better.
2. Take each piece of chicken and apply a thick coating of mayonaise. When I say thick, I'm talking thick! Basically - submerge each piece of chicken in mayonaise and pull it out. Whatever sticks is how thick it should be - don't scrape anything off. Remember, most of this will cook off in the smoker.
3. Once coated in mayonaise roll each piece of chicken in the spices you have selected until there is a good coating.
4. Once your chicken has been dipped in mayonaise and coated in spices it's ready for the smoker.
5. Heat your smoker to about 225 - 250 degrees, apply your favorite wood for smoke, and wait for the TBS ("thin blue smoke") to appear.
6. Cook till internal temperature is 165 degrees as measured with a thermometer. (I swear by my Thermoworks Thermopen in TCU purple!)
So, this recipe is on the roster for TCU Football tailgating for the 2014 schedule. I'll be executing a practice cook this weekend to make sure I have the recipe, cook temperature, cook time and holding times right.
Mayo BBQ Smoked Chicken Recipe:
Ingredients:
4 lbs chicken legs, wings or thighs
4 cups of mayonnaise (or enough mayonaise to provide a thick coat on each piece of chicken)
Spices to coat
Instructions:
1. Select your spices in advance and place in a flat dish. We tried two versions at BBQ Camp: jerk and salt/pepper. Both were excellent. The jerk spices were not as hot as I expected - I think a majority cooks off so go heavy on the application of spices. Basically, anything that goes well with chicken should work - but something with a little salt will be better.
2. Take each piece of chicken and apply a thick coating of mayonaise. When I say thick, I'm talking thick! Basically - submerge each piece of chicken in mayonaise and pull it out. Whatever sticks is how thick it should be - don't scrape anything off. Remember, most of this will cook off in the smoker.
3. Once coated in mayonaise roll each piece of chicken in the spices you have selected until there is a good coating.
4. Once your chicken has been dipped in mayonaise and coated in spices it's ready for the smoker.
5. Heat your smoker to about 225 - 250 degrees, apply your favorite wood for smoke, and wait for the TBS ("thin blue smoke") to appear.
6. Cook till internal temperature is 165 degrees as measured with a thermometer. (I swear by my Thermoworks Thermopen in TCU purple!)
Tuesday, July 29, 2014
TMBBQ Fest 2014 - Tickets Bought!
Bought my tickets today for the TMBBQ Fest 2014. Can't wait to try BBQ samples from an amazing lineup of Texas BBQ institutions including Aaron Franklin's Franklin Barbeque, Tootsie's Snow's BBQ, John Lewis' La Barbeque and many others (see below). The animal carnage will be consumed in Austin on 9/14 which gives me about 1.5 months to prepare my body for the mass consumption of protein.
Here's a list of this year's BBQ participants: (ratings provided by TMBBQ)
Here's a list of this year's BBQ participants: (ratings provided by TMBBQ)
Pitmaster: Kent Black
Rating: 4.25
Rating: 4.25
Pitmaster: Harold "Buzzie" Hughes
Rating: 4.25
Rating: 4.25
Pitmaster: Gerald Birkelbach (since 1982)
Rating: 4.25
Rating: 4.25
Pitmaster: Multiple
Rating: 4.5
Rating: 4.5
Pitmaster:
Rating: 4.25
Rating: 4.25
Pitmaster: Daniel Martin and Glenn Wilke
Rating: 4.25
Rating: 4.25
Pitmaster: Aaron Franklin
Rating: 5
Rating: 5
Pitmaster: Tim Rattray
Rating: 4
Rating: 4
Pitmaster: Kenny Hatfield
Rating: 4
Rating: 4
Pitmaster: Michael Hernandez; Aaron Hernandez (since 2009); and Omar Serna (since 2012)
Rating: 4
Rating: 4
Pitmaster: Tim Hutchins (since 1999)
Rating: 4.25
Rating: 4.25
Pitmaster: Ronnie Killen and Manny Torres
Rating: 4.75
Rating: 4.75
Pitmaster: John Lewis, Francisco Saucedo, and Chris McGhee
Rating: 4.5
Rating: 4.5
Pitmaster: Zach Davis
Rating: 4.25
Rating: 4.25
Pitmaster: Tim McLaughlin and Will Fleischman
Rating: 4.5
Rating: 4.5
Pitmaster: Wayne Mueller (since 2008)
Rating: 4.75
Rating: 4.75
Pitmaster: Dirk Miller and Robert Reid
Rating: 4.25
Rating: 4.25
Pitmaster: Seth Glaser and Marina Sanchez
Rating: 4.5
Rating: 4.5
Pitmaster: Justin Fourton
Rating: 4.75
Rating: 4.75
Pitmaster: Israel Campos
Rating: 4
Rating: 4
Pitmaster: Tootsie Tomanetz
Rating: 4.75
Rating: 4.75
Pitmaster: Nick Pencis (since 2006) and Jonathan Shaw (since 2009)
Rating: 4.5
Rating: 4.5
Pitmaster: Lance Kirkpatrick
Rating: 4
Rating: 4
Pitmaster: Javier Rodriguez
Rating: 4.25
Rating: 4.25
Pitmaster: Tyler Frazer
Rating: 4
Rating: 4
Friday, June 27, 2014
Austin BBQ Crawl 2014
Tomorrow's Austin BBQ Crawl 2014 (ordering Texas trinity (brisket, ribs and sausage) from each spot) for an end-to-end compare:
Blacks BBQ - WINNER (Ribs)
John Muellers
Micklethwait Craft Meats - Honorable Mention
Stiles Switch BBQ
La Barbeque - WINNER (Brisket)
John Muellers
Micklethwait Craft Meats - Honorable Mention
Stiles Switch BBQ
La Barbeque - WINNER (Brisket)
Alternates:
House Park
Franklin's (depends on the line)
House Park
Franklin's (depends on the line)
Saturday, June 7, 2014
Saturday, May 24, 2014
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