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Topic: Texas & OU = 16 teams = pods?

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Cincydawg

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Re: Texas & OU = 16 teams = pods?
« Reply #70 on: August 06, 2021, 11:30:42 AM »
Someone should do a BBQ "challenge" with all the SEC states now.  Missouri would be in the running in my book for ribs.
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CWSooner

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Re: Texas & OU = 16 teams = pods?
« Reply #71 on: August 06, 2021, 02:45:27 PM »
How about an evaluation/ranking of the BBQ served at each SEC stadium?
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utee94

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Re: Texas & OU = 16 teams = pods?
« Reply #72 on: August 06, 2021, 03:38:41 PM »
Not sure that any kind of BBQ served at a stadium concession stand is worth evaluating/ranking...?




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CWSooner

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Re: Texas & OU = 16 teams = pods?
« Reply #73 on: August 06, 2021, 04:13:09 PM »
You can always frame the contest as "Who serves the worst?"
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utee94

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Re: Texas & OU = 16 teams = pods?
« Reply #74 on: August 06, 2021, 05:39:14 PM »
Quote from: CWSooner on August 06, 2021, 04:13:09 PM
You can always frame the contest as "Who serves the worst?"

I suppose you could...

As far as I know, we've never had any BBQ concession stands in our stadium.  If we did, I wouldn't want to try.

In addition to the normal hot dog/burger/stadium nacho concession stands, we do have a Taco Bell, a Whataburger, and a couple of food trucks including a Mexican/Korean fusion one called "Ch'lantro."  Their bulgogi tacos and kimchi fries are fantastic.

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longhorn320

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Re: Texas & OU = 16 teams = pods?
« Reply #75 on: August 06, 2021, 06:30:07 PM »
Quote from: utee94 on August 06, 2021, 05:39:14 PM
I suppose you could...

As far as I know, we've never had any BBQ concession stands in our stadium.  If we did, I wouldn't want to try.

In addition to the normal hot dog/burger/stadium nacho concession stands, we do have a Taco Bell, a Whataburger, and a couple of food trucks including a Mexican/Korean fusion one called "Ch'lantro."  Their bulgogi tacos and kimchi fries are fantastic.


I agree

They would cook the brisket with liquid smoke
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utee94

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Re: Texas & OU = 16 teams = pods?
« Reply #76 on: August 06, 2021, 06:46:51 PM »
Quote from: longhorn320 on August 06, 2021, 06:30:07 PM
I agree

They would cook the brisket with liquid smoke
I'd certainly hope not!

But still, you'd have to cook it offsite and then hold it in a Cambro for some indeterminate period of time.  That's just not a good method for serving a high quality product.
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Cincydawg

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Re: Texas & OU = 16 teams = pods?
« Reply #77 on: August 07, 2021, 09:41:57 AM »
I dimly recall a Q place in Sanford Stadium, I agree I wouldn't try it.  It probably served pulled pork cooked offsite (one hopes anyway).  Pulled pork is not that hard to cook of course, and then most folks slather sauce on it.  The eastern Carolina sauce is interesting if you've never tried it, and South Carolina sauce is as well, very different.

Georgia has mostly the tomato based stuff.
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utee94

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Re: Texas & OU = 16 teams = pods?
« Reply #78 on: August 07, 2021, 02:01:43 PM »
Pulled pork is definitely easier to hold and warm, than brisket.

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Cincydawg

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Re: Texas & OU = 16 teams = pods?
« Reply #79 on: August 07, 2021, 02:06:27 PM »
I think it usually is served after being held for some time on a warmer.  I'm not sure that harms the flavor.  I'd guess ribs are often that way as well, maybe brisket also in many places.  Chicken too.
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utee94

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Re: Texas & OU = 16 teams = pods?
« Reply #80 on: August 07, 2021, 02:39:02 PM »
Quote from: Cincydawg on August 07, 2021, 02:06:27 PM
I think it usually is served after being held for some time on a warmer.  I'm not sure that harms the flavor.  I'd guess ribs are often that way as well, maybe brisket also in many places.  Chicken too.
Pulled pork holds just fine.  It can dry out a little, gotta be careful with the sauce/reserved liquids in a warmer, but it's pretty much made for keeping warm.

But brisket at any decent restaurant is pulled off the pit and sliced right in front of you.   Ribs too.  You can't pre-slice and expect them not to dry out quickly.

The problem with concession stands and the like, is that the people there, aren't really equipped for slicing, and probably don't know how, especially for a brisket.  So it's all presliced and held in warming trays.  Ends up really crappy that way.  Cafeteria-style, which works great for mac and cheese, but terrible for brisket.
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Cincydawg

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Re: Texas & OU = 16 teams = pods?
« Reply #81 on: August 08, 2021, 07:01:11 AM »
Makes sense, Fox Bros. has great brisket.  I had their pulled pork combo again last time and it was good, the first time it was mediocre.  You get both.  Have not tried ribs yet.  They have a "kiosk" at another location and I think are opening another full restaurant now.  Where they are is not that easy for us to get to today, but worth the effort.

Fat Matt's is near us but I was not impressed with their PP.  It is packed nearly all the time, and they have music at night.

Another place called "Community" gets high ratings and dined their once, take out only, it was decent, not superb.

I think I've become too picky maybe.

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bamajoe

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Re: Texas & OU = 16 teams = pods?
« Reply #82 on: August 08, 2021, 08:27:41 AM »
You don't order pp at Fat Matt's. You order ribs.
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utee94

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Re: Texas & OU = 16 teams = pods?
« Reply #83 on: August 08, 2021, 11:59:48 AM »
Quote from: Cincydawg on August 08, 2021, 07:01:11 AM
Makes sense, Fox Bros. has great brisket.  I had their pulled pork combo again last time and it was good, the first time it was mediocre.  You get both.  Have not tried ribs yet.  They have a "kiosk" at another location and I think are opening another full restaurant now.  Where they are is not that easy for us to get to today, but worth the effort.

Fat Matt's is near us but I was not impressed with their PP.  It is packed nearly all the time, and they have music at night.

Another place called "Community" gets high ratings and dined their once, take out only, it was decent, not superb.

I think I've become too picky maybe.



I'm extremely picky for BBQ.  Ten years of owning, working at, and occasionally seemingly living in, a BBQ restaurant in my youth, leaves me no room for tolerating bad or even average BBQ.  If it's not great, I don't bother with it. 
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