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Washpark

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Its not hearsay, per se. Its also not a news story. Its their speculation about what might be happening based on several recent events. Bryan is a good dude (and posts on this board from time to time), and wouldn’t speak out of turn. They did some digging and this piece is their interpretation of what might be going on.

Give it a listen. Then go listen to the podcast they did with me back in Feb’ish.

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I finally bit the bullet on a decent smoker and after successful attempts at chicken and ribs tried my hands brisket this weekend. I’ve done a few mods on the smoker and am slowly learning how the keep the temp as stable as possible, but all in all it was a successful first attempt.

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Trimmed and Rubbed

She was 13 lbs prior to trimming, I probably could have taken a bit more off but I didn't want to fuck up my first attempt and have it dry out. 

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On to the smoke.

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About 3 hours in.

 

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I was a little sparing on the rub, but again I wanted to play it conservative on the first go. The bark actually turned out great.

 

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Overall I'm really pleased with how she turned out, though I definitely want to play with different techniques and woods. I also now realize just how much more I need to tinker with the smoker herself as she's a wood hog. I've added gaskets to the lids and chimney, and put Lava Lock on every seam, but she's still a bitch to regulate and keep consistent. The big issue for me is learning just how much wood to add and when so as not to go too hot or let the temp dip too low. All in all this is gonna be a damn fun hobby. 

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The Lockhart article, to me, is not fair at all.

I don't think it's that Lockhart is overrated. It's that Austin's BBQ scene has elevated the game. I don't see anyone ever suggesting that the old Lockhart places are better than Franklin, La BBQ, etc. So if that's the case I'd say Lockhart is accurately rated.

What was the best BBQ joint in Austin 15 years ago? 20 years ago? 

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20 hours ago, ChampKind said:

Its not hearsay, per se. Its also not a news story. Its their speculation about what might be happening based on several recent events. Bryan is a good dude (and posts on this board from time to time), and wouldn’t speak out of turn. They did some digging and this piece is their interpretation of what might be going on.

 

That link above to the podcast about Franklin is 404'd.

This is like the offseason the Food/BBQ Forum. :)

edit:  The Tales from the Pits guys posted an explanation on Twitter.  I'd repost, but it's a series of screen grabs (long statement).  Life goes on.

 

 

Edited by dcbc
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On 7/28/2018 at 1:57 PM, Both Tacos said:

Smoke Sessions BBQ, right outside of Rockwall, is on point. Grabbed a beef rib for myself and pulled pork sandwiches for the kids.

Thanks for the headsup.  No idea there was a good BBQ place there.  Next time I'm coming back from Lake Fork I'll check it out. 

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17 minutes ago, futureman said:

have you seen the view?  and the bread is delicious. 

yes, I’ve seen the view at both locations, and had the bread.  Bread is not BBQ last time I checked.  

I can get great views at lots of places around Austin.  I can get better bread at the HEB bakery.

I assume the tourists keep County Line in business.

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I was in college 95-99 and I remember our BBQ tour being Iron Works, Salt Lick, Green Mesquite, Ruby's, PokEJos, Sam's, and then the few rando trailer type setups in shopping centers like off Riverside. 

Lockhart was paradise compared to those places. 

It feels like unnecessary scoreboarding to dump on Lockhart now. They know they've been surpassed, let it be. 

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On 6/12/2018 at 2:48 PM, JSB said:

Went to Tender Smokehouse in Celina last Wednesday. Ribs had an odd sweet taste to them I didn’t care for, but the brisket and sausage were pretty fucking great. Great outdoor patio for the kids too. This may become my regular place for times I don’t want to drive too far for good brisket.

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Try the beans next time. They are phenomenal. 

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not Texas BBQ

 

The menu describes the meat as “72-hour brisket.”

OK.

Fifty percent to 60 percent of what I eat never makes it to print. I write mostly about those discoveries that I enjoy and want to share. That’s the goal, after all. I spare the gnarly details of much of what I eat, even if most of what I reject isn’t exactly gross. I want to tell you where to eat, not where not to eat.

 
ADVERTISING

Every once in a while, though, I do eat something I wish I could give back — like the “barbecue” brisket at the newly opened Left Coast Brewing Co. in Irvine. This is the second outpost of Left Coast Brewing. The original resides in San Clemente. But this is the first location with a full kitchen and food menu, for which they’ve chosen barbecue as a theme. Barbecue should be the perfect complement to a great lineup of beers.

If only.

The beers are great. But trust me: Do not eat here. The barbecue is genuinely wretched. The menu states that the brisket is cooked for 72 hours, which is, I suppose, interesting. But cooked how? Sous vide? Boiled? It is certainly not barbecued. This is how I imagine 3-D printed meat might taste if the printer were running low on toner.

If it tastes of anything, the closest comparison might be amateur corned beef. But that’s too generous a comparison. It’s as if the beef has been floating in a hot tub for 72 hours until every ounce of flavor has been leached from it, leaving behind a sterilized spongy mass with the faint flavor of latex gloves. The fat on barbecued brisket should melt in your mouth, not bounce between your teeth like a rubber band. The meat’s weird texture allows it to be sliced like bacon. This is a crime against the entire universe of barbecue.

RELATED LINKS

Opening a restaurant is hard, I know. Most new restaurants go through a period of recipe testing. I can’t imagine the recipes that must have been rejected before someone tasted this version and said, “Yes, that’s it. We have a winner!”

No amount of sauce, delicious or not, can save this travesty. It is easily the worst thing I’ve eaten this year.

On a positive note, the cornbread and the pickle were both delightful.

Left Coast Brewing Co.

Where: 6652 Irvine Center Dr., Irvine

When: Lunch and dinner daily

Cost: $18.99

Phone: 949-387-5170

Online: leftcoastbrewing.com

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