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DallasSooner

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Everything posted by DallasSooner

  1. Jordan Jackson was also working at Stanleys at the time (invented the Mother Clucker). Went on to fix Bodacious on Mobberly.
  2. Full bars, hamburgers and chicken pay better than smoked brisket.
  3. I also think you have to take in to account going from a trailer to a HUGE restaurant. There maybe should be some kinda step up in scale but maybe not the huge leap some joints are trying. Sunbird is a pretty good description of going from a food truck to a building without trying to be the taj mahal in the process. Sure if their business takes off they can always move/build at even bigger location.
  4. If you invested in multiple BBQ ventures and lost money I would question your investment strategy. Fool me once.
  5. Those Brussel sprouts are one of my favorite side dishes in BBQ and I really don't like vegetables
  6. I mean I get it. I bought four briskets for Easter (prime from Sams) and they were right at $70 each. But sheesh its just crazy when you think about it.
  7. Hutchins laughing at those prices they get $33.99 on brisket and they've had lines wrapped around both locations this weekend. https://hutchinsbbq.com/mckinney-menu
  8. Not the first time I've heard that.
  9. I ate BBQ at the Plano HEB location and honestly the food I had I was very happy with; it's not ELITE but it's good. I would put it over the Rudy's of the world, etc.
  10. Man that brisket fried rice looks fantastic. When you get used to it having some veggies in it and you go to some place and it's just the rice you are so disappointed. Looks like enough to feed an army too.
  11. Did McKinney get rid of the AYCE? Last time I was in there and saw a price it was $35. I think the first time I went it was $14.99 (was definitely under $20) and that is when you could get catfish with it and they still served cornbread muffins and hot rolls. Damn me and that place had some good times. They had a little tv in the corner and I'd drive up watch football and kill that thing.
  12. Smoked four briskets; pulled at 200-205 area; I only temped one. The other three I just felt around on (insert joke). They were wrapped in paper. I then took them off and wrapped them in plastic wrap. Put a towel in the bottom of the my cooler and up the walls; laid the four briskets in kind stair stepping them (trying to not smash the bottom one) ended up with three bath towels on top and shut the cooler at 10:30 at night; opened cooler the next morning at 8:30 and top brisket temped at 148. Results were good. I will do it that way moving forward. I'll post pics in a bit.
  13. I like Railhead. Good location, Good ribs, great fries and big schooner of beer if you are in to that kind of thing.
  14. Why not an electric roaster? They go down to 150 degrees from what I can see. https://www.walmart.com/ip/AROMA-22Qt-Roaster-Oven-with-High-Dome-Lid-ART-732SBH/1178538713?wmlspartner=wlpa&selectedSellerId=0
  15. I'm still not sure I would worry about a smoked brisket being in danger overnight in a cooler. We are talking about a piece of smoked meat. I mean yes I can see being an issue with something left out on the counter all day and not at 140 degrees. But isn't this one of the reason our ancestors started smoking meats in the first place was because it preserved it?? Acids: smoke emits a number of acids which cling to the meat and form an outside layer or skin. The acids help the coagulation of the surface meat, and also help preserve the meat by preventing the growth of surface mold and bacteria. That's from the Culinary Institute of America
  16. Yeah; i would like to use the oven method but I'm gonna have multiple briskets. I could definitely put one or two in the oven if need be.
  17. Thanks for the pep talk. Probably gonna pull a little early because it's going to sit and rest for so long. No I won't pull it if it's close. But most briskets are ready in that 195-205 range from my experience.
  18. Smoking briskets this weekend for Easter. Need some insight. My plan as of today is to start the smoke early in the morning, say 7 am and hope to be done in 12-14 hours if the brisket cooperates. My question comes with the hold. Now I usually paper wrap. I'm planning to pull the brisket at say 195 degrees and then wrap in plastic wrap and a towel. Then take an ice chest with a towel in the bottom lay my brisket package in there and cover with another towel and let that thing hold until the next morning. Anyone have any expertise in such? I don't have a YETI just a Coleman 5 day cooler, etc.
  19. Did you get a picture of the menu board/prices? I was wondering where they were price wise these days. They have always had lower than normal brisket prices in the past. Meaning say $5 cheaper than most places it seemed.
  20. Panther City continues to impress me. Sandwich was $19.
  21. That tray looks damn good in my humble opinion.
  22. It's been quite a while since I've been there. I would say you will be okay as far as them running out of the staples. If they have a special you might be in trouble. I look forward to your report on them. Been a long while.
  23. https://houston.culturemap.com/news/restaurants-bars/doziers-bbq-fulshear-closing/ Doziers in Fulshear is closing.
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