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DallasSooner

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Posts posted by DallasSooner

  1. 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. 

    • Hook 'Em 3
  2. 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. 

    • Hook 'Em 1
  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. 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. 

    • Haha 1
  5. 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. 

    20240413_185447.thumb.jpg.38577f0735a7b9686a18d62507fdec6a.jpg

     

    Those Brussel sprouts are one of my favorite side dishes in BBQ and I really don't like vegetables 

    • Hook 'Em 2
  6. 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. 

  7. 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?

    The Pit Room BBQ

    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. 

  8. 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. 

    • Like 1
  9. 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.  

     

  10. 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. 

    • Hook 'Em 3
  11. 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

  12. 29 minutes ago, Wally Fairway said:

    Looks like Champ is going to have to find another pit to run - Good luck Jim, hope it works out for you, missed out on getting to Dozier's my last trip to Houston.

    https://www.doziersbbq.com/

    Dozier's BBQ
     
     
     
     
     

    THE LAST FIRES IN THE PITS AT DOZIER’S BBQ WILL BE LIT ON MARCH 30TH, 2024.

     

    We are saddened at this difficult decision,
    and it has been an honor to be a part of this community since 1957. 

    We invite you to come by for a fond farewell from the Dozier’s family through the end of the month. 

    Um....

  13. 37 minutes ago, NoName said:

    how long are you talking about holding? you get diminishing returns at a certain point - like 10ish? hours

    i do the long rest in the oven, turn it as low as it will go and sleep well. don't have to worry about anything that way - i do this with the foil boat method but it is absolutely fine with peach paper. just remember to pull it from oven early and let it cool to cutting/eating temp on the counter - don't pull it, it then cut it immediately.

    you will never do another one without the long rest, it makes a huge difference.

     

    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.

    • Hook 'Em 1
  14. 25 minutes ago, thunderlounge said:

     

    You’re going to fuck this up. 195? The fuck does that even mean?

    Pull it when it probes right, not by temp. 

    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. 

  15. 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.   

  16. 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.  

  17. On 3/21/2024 at 9:04 AM, TXSooner518 said:

    looking at going to Cattleack tomorrow.  I see they open at 10. How early do I need to get there to be sure they have everything? If I arrive at 10, what's the wait? Arrive at 11, too late? Or if not, approx wait? Thanks!

    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. 

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