CFB51 College Football Fan Community
The Power Five => Big XII => Topic started by: utee94 on May 27, 2025, 11:22:55 AM
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Here's the Top 10:
1. Burnt Bean Co., Seguin
2. LeRoy and Lewis Barbecue, Austin
3. Goldee’s Barbecue, Fort Worth
4. Redbird BBQ, Port Neches
5. GW’s BBQ, San Juan
6. InterStellar BBQ, Austin
7. Dayne’s Craft Barbecue, Aledo
8. La Vaca BBQ, Port Lavaca
9. Truth Barbeque, Houston
10. Evie Mae’s Pit Barbeque, Wolforth
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Notable omission from the top 10, is Franklin BBQ, in Austin.
I've had 1,2,3,6 and 9, and Franklin is better than all of them.
But these days this list is probably more about being edgy, than it is about being right. They also use it to drive traffic to new or underrated places, and the truth is that Franklin is going to pack the crowds in, regardless.
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leaving out Dallas was probably for a good reason
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There are a couple good places in Dallas proper, but nothing Top 10 worthy IMO. Goldee's in Fort Worth is genuinely good and worthy of Top 10, it's just not better than Franklin. And I've heard good things about Dayne's in Fort Worth-adjacent Aledo.
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I don't think I remember Franklin BBQ in Austin. I either don't know about it or it wasn't around then.
I used to work in Seguin and I don't remember Burnt Bean Co. either. I thought we wore out the local eateries pretty good and I'd have found that one, but who knows. That was the main office and I was frequently off in Little Mexico, so maybe I wasn't as in the know about Seguin restaurants as I thought.
I think it's mostly a fool's errand to rank BBQ joints across this entire state. Too tall a task and too subjective, with too many that are too close. I liked a lot of BBQ in TX. I'm probably not enough of a food snob to make strong distinctions between them. I tend to think in terms of places I like and places I don't.....more binary than rank-ordered.
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(https://i.imgur.com/W77vseh.png)
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Franklin is "new" in the last 15 years or so, so you might have missed it. It started as a food truck and then opened a brick and mortar. It's excellent across the board, not a single weakness.
Burnt Bean is new in the last 3-5 years I think? I went with a friend last year, it's great, but ranking it ahead of Franklin is pretty much just to be "edgy."
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says Burnt Bean opened in 2020
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says Burnt Bean opened in 2020
Sounds right. I hadn't heard about it until 2023 I think. Then last year a friend and I made the trip down to Seguin and also stopped off in Lockhart. Burnt Bean was better than the old Lockhart Trifecta.
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How much of this is just personal preference? Or the variability inherent in visit to visit experiences?
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There's a pretty clear idea of what Texas BBQ is, and should be. Personal preference isn't going to make much of an impact because these places are all being judged against that standard.
And regarding the variability issue, the places that make the list, have been tried numerous times by the writer and his staff, to check for consistency. Any place making this list has to have proven it can consistently cook excellent BBQ. And places that are inconsistent but might occasionally be great, aren't going to make the list.
I think the real issue with the rankings, are the politics and the power of the influence. Most people still consider Franklin to be the best, but the list gets more attention if there's some controversy, so they'll rank others above Franklin. And also, they know they can help stimulate business at some of the lesser known places, and I think they rank them higher accordingly. Franklin has a 4-hour line every day anyway, and it's not going to hurt his business to be ranked a little lower. But a high ranking can really influence business at lesser known places.
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so, you agree with the rankings, for the most part?
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so, you agree with the rankings, for the most part?
I think everyone they put in their Top 50 is almost certainly very, very good. I obviously haven't had them all but I've had a lot of them and don't disagree that the ones I've had, are excellent.
As for the rankings within that Top 50? I might disagree with some of the ordering, but it's really picking nits. They're all tasty and worthy of patronage.
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That is kind of my "point", the best places are all superb, any point of distinction between say #1 and #5 is IMHO arbitrary, like CFB rankings. I see rankings of BBQ places around here also, I've been to some of them, my personal preference varies from the rankings but frankly I can't tell much difference in the actual BBQ of the places. They may be slightly different, but better? Worse? Personal preference, if that.
I took my wife to the one usually ranked No. 1 and she didn't care for it, I thought it was very good.
Heirloom Market BBQ – Atlanta - a MICHELIN Guide Restaurant (https://guide.michelin.com/us/en/georgia/atlanta_2884144/restaurant/heirloom-market-bbq)
It got a Michelin mention (not a star).
Heirloom Market BBQ - Bbq, Catering (https://heirloommarketbbq.com/)
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We've been to a nearby Persian restaurant about six times. One time, on Mother's Day, the service was bad enough we resolved not to return, but we did a few months later give them another chance and the service was fine. It gets VERY noisy at dinner, it's very popular.
There is another Persian place a block away that I prefer, we're going there in an hour for brunch. It doesn't get nearly as busy, or noisy, and I prefer the food, my wife prefers the first place.
Anyway, I used to be kind of attuned to "rankings" and obviously these days I view them a bit askance. I THINK any place in the top ten or so is going to be roughly as good as any of the others.
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If you're saying there's no point to any ranking, well, I guess.
Except that it drives business, which is a good thing.
Except that it also sometimes creates super-long lines at previously undiscovered gems like Interstellar which is about 3 minutes down the road from my house and where I could always get good BBQ quickly and easily and now all the dirty unwashed huddled masses want to wait in 4-hour lines, which is a bad thing (for me).
So there you have it. The rankings are pointless and/or good and/or bad.
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There are a couple good places in Dallas proper, but nothing Top 10 worthy IMO. Goldee's in Fort Worth is genuinely good and worthy of Top 10, it's just not better than Franklin. And I've heard good things about Dayne's in Fort Worth-adjacent Aledo.
Is Goldee's only open on Fridays and Saturdays? Google Maps says it doesn't open until 11 a.m. Friday.
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Is Goldee's only open on Fridays and Saturdays? Google Maps says it doesn't open until 11 a.m. Friday.
Friday, Saturday, and Sunday from 11 AM until sold-out. I'd imagine they're long since sold out for today, so they won't be open again until Friday.
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I guess I'd prefer just a piece on "unknown gems" to rankings of places everyone knows about and can form their own opinions.
And yeah, I generally disdain rankings because they so often are misused. The wine "rankings" really got me started, or stopped.
I hate that someone chooses #1 over #5 because of someone else's ranking, and opinion.
If the BBQ is really good, it's really good, enough said. If some "expert" thinks it's maybe slightly better at A vs B, well foosh.
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It doesn't bother me, I'll try them all if/when I'm nearby.
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Friday, Saturday, and Sunday from 11 AM until sold-out. I'd imagine they're long since sold out for today, so they won't be open again until Friday.
Thanks!
I wish that one of the ranked ones was in north Dallas. My sister lives in Van Alstyne and I owe her a visit.
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north Dallas?? thats 17 miles north of McKinney
I've played the bridges Golf course up there, nice place
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So, the list is "top 50" in Texas. Does that mean someone dined at every BBQ spot in Texas several times so as to make an assessment?
I wouldn't mind that job. I'd guess there are over a thousand spots that could be considered "Texas BBQ", plus others that are hybrids or feature other types.
One thing I notice in flight magazines (not so much any more) are lists of "top doctors in X in city Y". They really are paid ads, you get on the list by paying money. There is no credible way in my view to come up with a real list of "top 25 doctors in oncology in city X" other than asking them to pay.
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So, the list is "top 50" in Texas. Does that mean someone dined at every BBQ spot in Texas several times so as to make an assessment?
I wouldn't mind that job. I'd guess there are over a thousand spots that could be considered "Texas BBQ", plus others that are hybrids or feature other types.
One thing I notice in flight magazines (not so much any more) are lists of "top doctors in X in city Y". They really are paid ads, you get on the list by paying money. There is no credible way in my view to come up with a real list of "top 25 doctors in oncology in city X" other than asking them to pay.
Yup. Daniel Vaughn, the Texas Monthly BBQ editor, and his staff, visit hundreds of restaurants, multiple times each.
https://www.youtube.com/watch?v=zhVgDmbma_c&t=23s
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Thanks!
I wish that one of the ranked ones was in north Dallas. My sister lives in Van Alstyne and I owe her a visit.
By chance I just happen to know where that is and have been a couple of times. My wife's grandfather was born there, and so had his funeral and burial there, and her grandmother was later buried next to him there.
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https://www.youtube.com/watch?v=MuqfSrlsAGI
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Yup. Daniel Vaughn, the Texas Monthly BBQ editor, and his staff, visit hundreds of restaurants, multiple times each.
https://www.youtube.com/watch?v=zhVgDmbma_c&t=23s
So they say. I bet they send someone in the area to scope it out and report. Maybe said local goes twice. Really, I don't believe these things.
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So they say. I bet they send someone in the area to scope it out and report. Maybe said local goes twice. Really, I don't believe these things.
What a weird thing to doubt.
Vaughn is all over the place. This is his full-time job. Everyone in Texas BBQ circles knows that this is how it works. And even many years later after we sold our BBQ restaurant, my family still knows people in the business.
I guess you don't have to believe what's widely reported in articles and interviews, and you don't even have to take my personal word for it.
But if you don't, then you're really no different than MDot, just ignoring actual news sources and making up shit on your own.
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Two different areas of Texas got #3 and #1 and Matt Mitchell's list.
Even infinite skeptics like CD should realize that if MM made a video about it, then it's too funny not to be true.
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Two different areas of Texas got #3 and #1 and Matt Mitchell's list.
Even infinite skeptics like CD should realize that if MM made a video about it, then it's too funny not to be true.
Heh, I was pretty surprised he ranked Texas brisket heaven as the #1 region. He's not wrong. :)
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I figure conservatively there are 1,000 BBQ places in Texas, this is probably way low. So, a visit to each one time would cost $20 on average, I suspect, including taxes and tip. So, 1,000 x 3 visits by their "staff" x $20 = $60,000, plus gas, plus pay if they are paid staff.
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I figure conservatively there are 1,000 BBQ places in Texas, this is probably way low. So, a visit to each one time would cost $20 on average, I suspect, including taxes and tip. So, 1,000 x 3 visits by their "staff" x $20 = $60,000, plus gas, plus pay if they are paid staff.
I don't know how many places they visit. I doubt it's a thousand. There's no reason to visit every place in the state. I can tell you the top 20 to visit in Austin and tell you the bottom 50 not to bother with. These guys have been around for decades, there are no "surprises" here.
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So, they start with preconceived notions of where they should visit, and generate a "top 50", out of less than a thousand candidates.
Fine with me.
I was reading about the Michelin Guide folks coming to Atlanta for the first time and wondered how many places they could get data on, realistically. Then I read the city tourist department PAYS them to come, some unknown figure. Obviously, dining at higher end restaurants would quickly run up a bill.
So, I figure they start out with a pretty small list to evaluate, based on ... something.
We don't have that many BBQ places here in the metro, but there are enough to make a ranking challenging. And here we don't have some kind of standard BBQ, it's all over the place in terms of style. There is a place near me featuring "Korean BBQ", I've yet to try it.
Best Barbecue in Atlanta | Eater Atlanta (https://atlanta.eater.com/maps/best-barbecue-bbq-atlanta)
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So, they start with preconceived notions of where they should visit, and generate a "top 50", out of less than a thousand candidates.
Fine with me.
I was reading about the Michelin Guide folks coming to Atlanta for the first time and wondered how many places they could get data on, realistically. Then I read the city tourist department PAYS them to come, some unknown figure. Obviously, dining at higher end restaurants would quickly run up a bill.
So, I figure they start out with a pretty small list to evaluate, based on ... something.
We don't have that many BBQ places here in the metro, but there are enough to make a ranking challenging. And here we don't have some kind of standard BBQ, it's all over the place in terms of style. There is a place near me featuring "Korean BBQ", I've yet to try it.
Best Barbecue in Atlanta | Eater Atlanta (https://atlanta.eater.com/maps/best-barbecue-bbq-atlanta)
You yourself have provided us your own ranking of nearby BBQ restaurants. There are some you consider very good, I think one of them is called Fox Bros, and some you don't really care for. I'm sure you've tried some that you knew immediately were never going to make an Atlanta Top 5 BBQ restaurant list. None of this is particularly difficult stuff.
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It likely says something when long-time industry insiders already have widespread agreement on "top" places and places that aren't good. Some subjectivity? Sure. But those opinions coalesced around real-world factors. It makes sense to start with a manageable plethora of places to analyze further and not bother with a ton of others.
To think otherwise is the kind of thought process that says we really aren't evaluating ALL cfb teams, just the "helmet" teams, and ranking them, but we really don't know......and it allows derpy little teams to get in these oversized playoffs, get obliterated, and create terrible games.
Keep that lame playoff kind of thinking away from my BBQ lists.
I've had lots of BBQ around Texas I liked that probably don't make any of the lists. It's still good to have such lists in the event I want to treat myself and go for something truly S-tier and not just "I liked it and I'd go back."
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Sure, it's my opinion, and I've been to something like six BBQ places in Atlanta. And I'd say four are pretty good, two were disappointing, the time I visited (only went once).
I don't claim to be any expert on BBQ or have any discerning palette either. The last time I was at Fox Bros. I was frankly disappointed, but I ordered rubs, which I had never ordered before. They were mediocre, IMHO. They also have changed their fried okra which went from really good to meh.
One place I found disappointing makes the usual on line "best of" lists. Maybe I went at a bad time. Or ordered the wrong thing. Fat Matt's Rib Shack, near us. Maybe I should go back, it's packed most of the time.
I know there is variability in the restaurants we go to fairly often, sometimes they are great, sometimes a bit disappointing, on occasion they let me down, if it had been my first visit I'd probably not return.
One place we used to go to fairly often, a tapas place, good food, nice patio, OK to food service, and then suddenly the service dropped off. We went back a couple months later and the service was bad. We went back 8 or so months later and the service was bad. We haven't been back, food is still good.
I know enough owners and managers to know they still struggle to get good servers. The pricier places can attract the better ones, usually. I get used to top tier service at those places.
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It likely says something when long-time industry insiders already have widespread agreement on "top" places and places that aren't good. Some subjectivity? Sure. But those opinions coalesced around real-world factors. It makes sense to start with a manageable plethora of places to analyze further and not bother with a ton of others.
To think otherwise is the kind of thought process that says we really aren't evaluating ALL cfb teams, just the "helmet" teams, and ranking them, but we really don't know......and it allows derpy little teams to get in these oversized playoffs, get obliterated, and create terrible games.
Keep that lame playoff kind of thinking away from my BBQ lists.
I've had lots of BBQ around Texas I liked that probably don't make any of the lists. It's still good to have such lists in the event I want to treat myself and go for something truly S-tier and not just "I liked it and I'd go back."
Yeah, perfectly stated, agree across the board.
The closest BBQ joint to me is a small Austin-based regional chain called Smokey Mo's. You can eat there once and know that it's not ever going to make a top tier BBQ list nor should it, but it's a solid neighborhood joint that I'm glad I can eat there when I want a fix.
I also have two top 100 joints within a 10 minute drive. One of them is a serve-at-lunch til you run out kind of place that has a 2-hour line most days, and the other serves full dining room hours at both lunch and dinner, 6 days per week. It's not quite as good but so much easier, I've never waited more than about 15 mins.
But even so, sometimes I just go to the closest one, the neighborhood chain joint, because it's easier, and it's good enough.
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If a person dined at #1 and then #50, would most folks say #1 was better, if they were unaware of the ranking?
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If a person dined at #1 and then #50, would most folks say #1 was better, if they were unaware of the ranking?
Yeah I think so. The top 10 or so are really elite.
But the differences from 1 to 10? Not much.
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Supposedly, I'd know based on the fact that I'd determine my brisket would not need bbq sauce.
However, I find that to be a category error in my case and highly unlikely to ever apply to me, because I'm from Louisiana, and bbq without sauce is not something we're accustomed to, as far as I know. i.e., if my brisket were that good, I probably wouldn't recognize it, because no matter how good it is, if there's no sauce, I'm looking around for the nearest bottle.
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heathen!
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Why would you want to hide the flavor of the meat behind sauce?
Do you put BBQ sauce on steak as well?
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Around here, the three major kinds of "BBQ" are ribs, pulled pork, and (less frequent) brisket. The pulled pork, to me, is pretty constant (ignoring the BBQ chains). The rubs vary all over in style and even type, the brisket can be pretty bad at some places, dried out, tough, not tasty. Fox Bros. IMHO has the best brisket of any place I've tried, but when I venture to a new place I USUALLY get pulled pork. But I suspect some places may have great ribs and mediocre PP and maybe not offer brisket.
I kind of wonder what makes the top ten truly elite. It would be fun to try one and then try #50 and see if I could discern a difference. I'd guess #50 in Texas might be better than anything in GA, or at least top ten in GA.
The sauce variable is another one in the southeast of course. A lot of folks here thing BBQ has to have sauce, and they may rank restaurants on how well they like the sauce.
The best ribs I ever had by far were cooked in my backyard on a trailer rig by some boys from Missouri. I've never come close to them, and the notion they needed sauce was foreign to my lips. They didn't, at all, need any sauce. The funny thing is it was for a work dinner and I had about 20 coworkers from Japan sitting in my backyard eating ribs, corn, baked beans, and water melon. They seemed content.
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Why would you want to hide the flavor of the meat behind sauce?
Do you put BBQ sauce on steak as well?
If it's not very good in the first place, yup.
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I'd just skip that steak entirely.
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I rarely put BBQ sauce or steak sauce on hamburger
never on a decent steak or BBQ or roast
I do love to sauce my chicken wings with the hot stuff - never BBQ sauce
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I'd just skip that steak entirely.
There are times of course where someone else chooses, like the Mexican place we went to in San Diego, located in a mall. There's your sign.
I think if the BBQ ranking really can differentiate between 1-10 and 40-50, it's worthwhile.
For general resurants it's easier in the sense one can start by going by the average dollar cost of a meal. That gives you a start, but of course some hole in the wall might be excellent and cheap.
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Why would you want to hide the flavor of the meat behind sauce?
Do you put BBQ sauce on steak as well?
I think of it not as hiding the flavor of the meat, but adding to it.
As for steak, I'm not much for it and hardly ever eat it, but when I do, I usually use steak sauce. I've had plenty steaks good enough without sauce, but I'd always prefer it. In that case, tho, it says as much about my liking for steak in general as anything about the particular steak.
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I'm like Utee on steak sauce, I might put some A1 on a burger, maybe, but not on a steak, ever, unless it's awful and I have to eat something.
I usually mess around with BBQ sauces here on pulled pork because a lot of places have 3-4-5 different types on the table, including mustard and vinegar based.
The brisket at Fox Bros. either comes "fatty" or "lean" and I've always gotten lean. We both usually get the two meats with Brunswick stew and fried okra, you about can't have a BBQ place around here without those two items. Ribs here usually come with sauce already on them.
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. . . We don't have that many BBQ places here in the metro, but there are enough to make a ranking challenging. And here we don't have some kind of standard BBQ, it's all over the place in terms of style. There is a place near me featuring "Korean BBQ", I've yet to try it.
Best Barbecue in Atlanta | Eater Atlanta (https://atlanta.eater.com/maps/best-barbecue-bbq-atlanta)
I don't know if it would qualify as barbecue, but when I was in Korea (nearly 40 years ago), I liked what they called barbecue. I like a lot of hot/spicy Korean food.
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I don't know if it would qualify as barbecue, but when I was in Korea (nearly 40 years ago), I liked what they called barbecue. I like a lot of hot/spicy Korean food.
I don't know if it's the same actually in Korea, but here in the US what they call "Korean BBQ" is just grilled meats. It's delicious and I really enjoy it, but it's not smoked low and slow.
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Is smoked fish BBQ?
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Lewis Grizzard wrote that you can spot a good BBQ place if it smells like smoke, has a least one Cadillac parked out front, and has several pickups near it. Obviously it's a lot easier to serve "hamburgers" etc. than real BBQ which takes time and attention and a lot more training.
I mentioned before we stopped somewhere between Austin and San Antonio on some four lane highway, not an interstate, at a crowded place that I think was a chain, I didn't know that, and I thought it was mediocre, going to show I can find mediocre amidst greatness. It may have been this place.
Old 300 BBQ - Texas BBQ in the Heart of the Hill Country, Blanco, Texas (https://www.old300bbq.com/)
We had stayed on River Walk and were headed back to my wife's friend's place south of Austin intending to go through "wine country". I did find a winery that was very nice and had pretty good wine. I got a membership for my wife's friend who had put us up several days.
I'd guess we'd have more Q places around here if it wasn't so time consuming to prepare everything. The places we have tend to be crowded. I have some more to try out, I'm not overly impressed, but some are pretty good.
There was a chain place near us in Cincy that was solid, we went there pretty often. Another place had really good chicken but their pulled pork was oddly not great or even very good. I never understood that, the owner knew what he was about.
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Is smoked fish BBQ?
if it's low & slow & has smoke? Yes
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Is smoked fish BBQ?
Cold smoked? No, I don't think so. You'd certainly never find it listed as BBQ on any traditional Texas BBQ menu.
Some of the BBQ/Asian fusion restaurants that have popped up, though? Maybe so.
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Never heard of Old 300, looks like it's a standalone rather than a chain.
Chain BBQ outside of San Antonio was probably Rudy's. It originated there although it has locations all over the state and even some in surrounding states, now.
(https://i.imgur.com/HCryxF1.png)
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Do Texas BBQ joints have chicken? Goat? Lamb? Armadillo? Snake? Ostrich?
Or anything a bit unusual, like say "hamburger"?
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Do Texas BBQ joints have chicken? Goat? Lamb? Armadillo? Snake? Ostrich?
Or anything a bit unusual, like say "hamburger"?
Hamburgers are definitely not on a traditional Texas BBQ joint menu. :)
But yeah, yardbird (chicken) is common on the menu. So are turkey and pork loin. Pulled pork is becoming more common, most top places have it, these days. But that's definitely coming from the southeastern influence, when I was growing up, nobody served pulled pork. I'm glad they do now, though, it's tasty.
BBQ goat is more along the lines of something you'll find at a Mexican restaurant-- cabrito. It's delicious, but most BBQ joints don't sell it. Lamb might make its way on as a special at some places, occasionally.
Oh, my absolute favorite bite of BBQ, anywhere, is the smoked beef cheeks at local joint Leroy and Lewis. They're absolutely divine.
But in Texas, the "Holy Trinity" of BBQ are brisket, pork spare ribs, and smoked sausage. Every joint is judged primarily on those three. Beef ribs are also pretty common but they're huge and expensive and some places only do them on weekends and such.
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yummmm, beef ribs!
I rarely order pulled pork or chicken at any BBQ place
Brisket, ribs, sausage
cheeks and/or beef ribs if they have them
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Smoked chicken is sneaky good. But it's also quick and easy enough to do on my backyard smoker so I rarely order it.
Smoked turkey is delicious as well, it takes a little longer than chicken obviously.
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when my yankee brother started smokin, he started with pork butt and chicken because they were easiest to master
ribs were tougher and he finally got the brisket down after years of experience
most BBQ places, even the mediocre places around here, can pull off pulled pork and chicken
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Pulled pork is super easy. A pork butt is very forgiving. You can cook at a wide range of temps for a wide variance in time, and still get excellent results.
Chicken is actually quite a bit tougher, because it can easily overcook and when that happens, it's dry and gross.
Brisket's pretty easy when you have the right equipment and don't overthink it.
Pork spare ribs are also easy. 3-2-1, it's like magic.
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We were just at Costco and got one of their chickens for lunch, dinner, supper, and probably breakfast. They aren't smoked of course, but for $5 ...
My wife made cole slaw yesterday, she makes really good slaw. I'm getting hungry now.
I agree about pulled pork, it's usually pretty good even at mediocre places. The place we stopped south of Austin was a large white building as I recall. It may not have been a chain, it was crowded.
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I think overall I agree about pulled pork, but I really came to like pork bbq in the NE-Arkansas/W-TN-Memphis area. That region does something to their pork that other places just don't. At least to my taste buds. What TX is to brisket, that area is to pork, for me.
You can find a lot of people bbq'ing this or that at their house in LA, but not an abundance of bbq restaurants. The ones they have range from pretty decent to meh. I'm sure I'm speaking from a small sample size, but again, there aren't as many of those places in LA. Which I think is odd, because judging by what goes on in the backyards of suburbs, people like bbq quite a bit.
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In my experience living in the suburbs, I was the ONLY household trying to barbecue stuff. I had a small offset smoker that worked pretty well but it was still tricky, I had to trial and error a lot. Maybe someone else tried too of course, but I never smelled any evidence of it.
Around here I don't have the gear. Nor the time. I can in theory buy another small electric smoker.
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In my neighborhood pretty much every Saturday and Sunday you can smell someone smoking some BBQ.
Lotsa weekdays too, but every Saturday and Sunday for sure.
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Never heard of Old 300, looks like it's a standalone rather than a chain.
Chain BBQ outside of San Antonio was probably Rudy's. It originated there although it has locations all over the state and even some in surrounding states, now.
(https://i.imgur.com/HCryxF1.png)
There's a Rudy's in Norman.
Lincoln Riley did his weekly coach's show from it.
For a Texan, LR was not very well-versed on BBQ.
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In my neighborhood pretty much every Saturday and Sunday you can smell someone smoking some BBQ.
Lotsa weekdays too, but every Saturday and Sunday for sure.
I should move to Texas.
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Floods too much, plus most people here wind up with only one kidney. I wouldn't.
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I should move to Texas.
You'd hate it here. You'd never find a restaurant you liked.
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You know what's better than chatting about BBQ?
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Chatting about Cajun food?
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I fix a version of jambalaya on occasion. I haven't in a while. I have to "down spice" it for my wife.
Now I'm thinking about buying an electric smoker for the deck. Probably not, but maybe. I have a small Weber electric grill the previous owners left, it works pretty well.
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The other day I brought leftover gumbo to work for lunch, but overnight the rice drank all the roux. So I called it "gumbalaya."
(https://i.imgur.com/tZN1x4e.jpeg)
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I have a small Weber electric grill the previous owners left, it works pretty well.
I would guess you can set it on low and get some wood chips for smoke
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Might as well use a crock pot.
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just set it next to the open window
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Not in this weather. I could put something on a deck here if it's electric. High today only 82 with storms about.