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Posts posted by DallasSooner
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Mark Few grew up in Oregon and has been in Washington most of his professional life; I don't see that changing. I"m assuming Gonzaga is the last job he will have.
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2 hours ago, Fuga said:
HEB's TrueTexasBBQ ...
Brisket flat DryAsFuck. Point not much better. Better than Rudy's? Not really. Regular sausage very good, for my tastes. Diner-mates say turkey was good, maybe better than brisket. Potato salad same stuff HEB has also sold packaged at the deli. Beans were OK.
The Lake Austin/Exposition location was hopping on a Monday early evening. Just a couple tables available. I'd try it again but won't go out of my way.
I ate at the one in Plano this summer. I was pleasently surprised. Plano doesn't have many if any GOOD BBQ joints and I would probably say this is at the top of the list around there.
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3 hours ago, Iceman said:
Trying Edge Craft BBQ in OKC today. Before I get blasted, he does have a Texas flag in the establishment, and Texas ribs on the menu. And SoundGarden blasting from inside, as opposed to the god-forsaken pop country music in this state. http://edgecraftbbq.com
My brother goes there. I think they work hard and he's definitely cooking "Texas style" That all steel smoke room he has looks like a lot of fun in the summer time.
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On 9/20/2024 at 9:34 AM, jimmyjazz said:
I can't remember if I've asked this before -- I saw a food channel feature on Pinkerton's and he claimed to smoke over mesquite. Texas Monthly says he starts on mesquite and finishes on post oak.
Either way, does this somewhat dispel the claims that mesquite shouldn't be used to smoke low and slow?
When I used to smoke with Jordan Jackson some at Bodacious in Longview he used a mixture of Mesquite and Oak.
Business going to be picking up in Longview at Sunbird. Glad to see them expanding their cooking capacity.
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I'd love to be able to make some shrimp brochette. I don't know how you get the bacon and the shrimp done at the perfect time.
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On 9/8/2024 at 9:16 PM, futureman said:
I think bbq casuals don’t want to pay $50/lb for brisket. It worries me too.
This and it's going to get a lot of joints in the near future if you ask me. Not sure what they can do but pricey cuts are going to get some of these bbq joints. Pulled pork and chickens need to become more of a focus. I'm surprised more BBQ joints are limiting their brisket days to maybe Friday and Saturday. I think the bubble is bursting on the Texas BBQ scene to be honest. It's been a hell of a run for years.
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17 hours ago, The Ace of Aces said:
I would assume this is what BBQ looks like in the majority of folks minds in this country. Of course not here at Surly Horns on the BBQ; it's straight trash.
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RIP John. Always treated me well.
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On 5/4/2024 at 9:25 AM, Spaulding Smails said:
There's tons of open liens on the business associated with the tenant finish-out construction as well. I can't believe how the lender let them get away with opening without paying for construction in full. So, just to recap, they owe a construction loan, they owe InKind $1.5M, they're "significantly past due on rent", and who knows how many other vendors they owe. How does that happen in less than a year of being open unless there's significant fraud / embezzlement going down? And how do these lenders let it get this far out of whack? Predatory lender or not, how does InKind let an obviously struggling business accrue $1.5M in what I'm assuming is unsecured debt?
Just because you can cook a brisket doesn't mean you can run a business. You better have a book keeper hired and on staff. I'm guessing they were doing their own books and it spiraled out of control.
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My thermapen has finally crapped out I think. It closes but the slightest touch and it lights back up and operates. I don't know what's up with it. I've had it for 5+ years.
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14 hours ago, dcbc said:
I'm going off memory here. Stanley's was a B&M since the 1950s. The Pencis family got involved around 2003 or 2004 and got the opportunity to buy out the partners around 2005. Shortly after they took over, the City of Tyler condemned their pits. Out of necessity, they purchased rotisserie cookers and figured out how to inject wood smoke to cook ribs. Around 2009, Texas Monthly awarded them "best ribs." They won it either the next year or the year after as well. Jon Shaw became the pitmaster sometime in late 2000s or early 2010s and the got their brisket game together in the years that followed along with some big offsets. During the early 2010s, things like the Mother Clucker started showing up. Shortly before that, they added the deck and eventually covered it and added the original bar.
They thought about adding a location in south Tyler around this time, but, instead, extended their hours to dinner service, upped their bar game, and started booking live music. For some of those first shows, I was supplying microphones and mic stands. They really put a ton of work, blood, sweat, and tears into getting that place into the machine it is today. Right before COVID, they purchased the rest of the building on their lot, built a really nice bar, and then watched it sit for months during the pandemic. They'd opened up another restaurant called Roast a few years prior and, while it survived the pandemic off and on, it closed when the lease ended. Too bad, it was really good.
Jordan Jackson was also working at Stanleys at the time (invented the Mother Clucker). Went on to fix Bodacious on Mobberly.
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2 minutes ago, DalTxHornFan said:
I get the whole idea of perfecting your craft and all that stuff.
The truth is that there is likely way more money to be made from full bars than smoked brisket.
Full bars, hamburgers and chicken pay better than smoked brisket.
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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.
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23 minutes ago, tx 3 putt said:
Multiple ventures
If you invested in multiple BBQ ventures and lost money I would question your investment strategy. Fool me once.
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On 4/14/2024 at 7:59 AM, Jerry Callo said:
Had another decent meal at Stiles Switch in Cedar Park. Brisket, pork ribs, jalapeño slaw, Serrano fried Brussel sprouts, chessy tater tot casserole, and smoked Buffalo wings.
Not outstanding like many of the top places, but it's nice to be able to get good barbecue on a Saturday night when everyone else has already closed.
Saved one slice of brisket for breakfast and most of the wings to eat later today during the Austin FC match.
Those Brussel sprouts are one of my favorite side dishes in BBQ and I really don't like vegetables
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38 minutes ago, Jerry Callo said:
I didn't take a picture of the LeRoy & Lewis menu with the prices, but its not cheap. I know the brisket, which is only available on Saturdays, was $40/pound. The $23 two meat plate had an upcharge of $2 for sliced beef and $3 for brisket.
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.
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Hutchins laughing at those prices they get $33.99 on brisket and they've had lines wrapped around both locations this weekend.
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15 hours ago, thunderlounge said:
Not near enough weiner.
Not the first time I've heard that.
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34 minutes ago, jimmyjazz said:
The subject of Houston BBQ came up on the HEB thread. The other day I saw a story on one of the food channels in which The Pit Room was profiled. The owner seemed to talk the talk about Central Texas BBQ. Any opinions on the quality of the food?
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.
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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.
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13 minutes ago, BeardIP said:
Threw a party recently and catered it with Hutchins BBQ in Frisco.
Now I'm old enough to remember when a) snobs would say the McKinney was the good stuff and Frisco location sucks and b) Hutchins had AYCE
That said, maybe I'm just losing the spirit for Texas BBQ, but nothing really moves the needle for me anymore. The laypeople I had over were all in awe of the delicious brisket of course, as their idea of good bbq is something this thread would ridicule, but for me, it's all very good and all very rich.
Maybe it's a young man's game.
Or maybe as BB King once said, the thrill is gone.
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.
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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.
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Fenway (Boston) Recs
in Food and Travel
Posted
I just got back from Boston. Fire away if you have any questions. I stayed in Back Bay and didn't have a car; you really don't need one in Boston. Walked all over the place hit up two games at Fenway (Boston won both) vs. The Yankees. Games at Fenway are a whole different vibe than the other MLB games I've been to save St. Louis.
Good food everywhere. Walked across the bridge to MIT and Harvard to look around.
Walked all over the North End, China town, etc. For me I'm content just walking and looking at old brownstones and historical buildings. I will say three days in Boston is probably plenty of time to see everything.