Wendy's Pulled Pork Sandwich Review (aka "Tom Ventures into the Questionable" - cue the Adventure Music) 

Wendy's Pulled Pork Sandwich Webpage

Back in July Starbucks released their BBQ Brisket sandwich. Texas Monthly's Daniel Vaughn bravely rode forward, sampled one of them, and gave us his thoughts. Well, let it not be said that BBQ Recon fears to follow where Daniel leads. Since he took Starbucks, we'll take Wendy's.

(Al's comment: We will?! Ahem...um, sure...You go first.)

 

I picked one up from Wendy's for dinner tonight. It comes with slaw on it (I got mine without) and your choice of three types of sauce: sweet, spicy, or smoky (I got the smoky).

Unlike Starbucks' brisket sandwich, Wendy's actually claims on their website that this is "hickory-smoked pulled pork". Being brutally honest, I just didn’t taste it. The only smoke I got was from the sauce. The meat had no smoke flavor itself. It was overly salty, and while the meat itself was tender, there was a fair amount of gristle mixed in. In short, it was closer to salted pork than anything else.  

The sauce wasn’t bad and (as noted above) is the only thing that added any flavor besides salt to the sandwich. If they are making their own sauce they haven't done badly. It's a shame they wasted it on such a poor sandwich. 

 

Is it worth a visit? From a BBQ perspective, nope.

Is it worth a trip? You're kidding, right?
(Scott's comment: It's only worth the trip if it was hand-fed to me by the lovely red-headed woman from the Wendy's commercials.)

-Tom

White Sauce Musings (aka Tom's latest thoughts on White BBQ Sauce) 

 

Back in July I went to Slab BBQ. Among the things I tried was their white BBQ sauce. My verdict at the time was that it tasted like salad dressing (Caesar, to be precise). It wasn’t a bad taste, and in fact I used what was left on a salad later that day. But it didn’t seem to be a taste that went well with meat. 

 

My comments started a heated debate (OK, a few comments here and there) that Slab must have a very poor sauce, and wasn’t a “real” white BBQ sauce. A variety of suggestions came through, but one I noticed repeatedly was Big Bob Gibson White BBQ sauce.  

Using the advantage of an Amazon Prime membership I ordered a bottle ($9.99), and then tried some with BBQ I picked up this weekend, as well as some chicken I had. I tried it on brisket, pork ribs, pork shoulder, and chicken. My verdict? 

This is still salad dressing. Big Bob’s tastes a little more like a sharp ranch dressing with some extra vinegar, but it’s not anything I haven’t been putting on green leafy vegetables for years. My web perusal of the ingredient lists of other white BBQ sauce recipes seems to indicate the same thing. The flavor may range from Caesar to Ranch to Buttermilk, but the range all seems to be within the range of the white creamy salad dressings.  

Again, let me stress: The flavors aren’t bad. But to me the two I’ve tried just don’t seem to go with smoky meat. I’ll try my Big Bob on some fish next, as that seems like it might be a more complimentary flavor.

We’ve always stressed on this blog that taste is subjective. It may also be regional. I understand that this is very popular in the S.E. part of the country (Alabama, Florida, Georgia, etc.). Maybe they use different rubs that make the flavors more complimentary. Maybe their tastes are just flat out different. Either way, they like it, I don’t, and that’s cool. It’d be a boring world if we all liked the same thing. 

-Tom

John Mueller Meat Company Review (Austin, TX)

 

John Mueller Meat Co. info on Website, Facebook, & Twitter (@JSM_meat)



Does this mean Bevo is a cannibal?!

John Mueller Meat Company is a small trailer just off of 6th street in east Austin. Pits are plainly visible and unlike some trailers you wait while they prepare. I swung by there today to pick up lunch for myself and my wife, getting 1 pound each brisket and pork ribs, and a half pound each sausage, pork shoulder, and beef ribs (they were out of turkey and smoked prime rib). There wasn’t much of a wait, probably because of the holiday. 

 

 

Sausage: The sausage has a good snap in the casing, is juicy and tender. It starts with an extremely mild flavor, in fact so mild that I was starting to get disappointed. But then some heat kicked in and the rest of the taste came with it. It’s got a nice flavor once the heat comes. It’s not too hot, but provides a nice low warmth. 8.5/10. 

Brisket: The brisket has a nice bark, is moist and tender. It has a wonderful smoke flavor. On a personal preference note I’d like a little more pepper in the rub, but it is well prepared. 8.5/10.

Pork Shoulder: The pork shoulder has a good smoke flavor and a sweetness to it (and maybe a hint of fruit?). It’s not overly greasy. This is good stuff. 9.5/10.

Beef Rib: These are beef short ribs, so not quite as enormous as some you get, but still have ample meat. The bark is good and there’s a good smoke flavor. They are tender without being overcooked. Again, I wouldn’t mind a little more pepper. 8.5/10.  

Pork Rib: The rib has a good crust, is tender and has a good meat/bone ratio. It is nicely flavored and again, a hint of fruit?. 9.5/10.

 

For those who follow John on Twitter, you know he takes great pride in his food, and is more than willing to “talk the talk”. Now, having tried his food, I can say he walks the walk as well. 

Is it worth a visit? Absolutely. Definitely swing by if you’re in the neighborhood.  

Is it worth a trip? Again, absolutely. Everything I tried fell into the exceptional range. That’s always worth a trip. This place definitely rates among the top names in the area.  

-Tom

Review of BBQ 512 (Austin, TX)  

BBQ 512 info on Website, Facebook, & Yelp

Scott and I decided to stop there for lunch today after running an errand. This place used to be Chisholm Trail Icehouse and BBQ. It’s typical counter-line service. We each order a three-meat plate. Scott gets brisket, pork ribs, and venison sausage. I get turkey, pork loin, and regular sausage. We will be sharing.

Pork Loin: Somewhat tough and very dry. Almost smoke flavor. The sauce doesn’t really help it al all, and there’s no real flavor from the rub. I have an end piece and can’t taste anything but pork flavor. Scores: Tom: 3/10, Scott: 4/10.

 

Turkey: Hard to see in the picture, but there’s a whitish/yellowish substance on the turkey (was covering the turkey when they brought it in). Turns out it is apparently butter (that’s what it tastes like anyway). The turkey has a decent smoke flavor and is reasonably tender. Not sure why the butter is there, and there’s enough clinging to the outside that it actually gets in the way. Both of us score it 6.5/10.

(Note: Would have been higher if there hadn’t been so much butter on it.)

 

Regular Sausage: Decent snap in the casing, and it is tender and juicy. It has a decent flavor with some spice. Both of us score it a 7/10.

Pork Ribs: Mine is tough and like the pork loin doesn’t have much rub flavor. While there is a smoke flavor, it’s actually more of a burnt flavor than a smoke flavor. It’s also a little on the dry side. Scott likes his a little better. Scores: Tom: 3/10; Scott: 5/10.  

Brisket: First thing we notice is that the bark has been cut off. There’s not a lot of smoke flavor, and rub flavor is minimal because the bark is gone. It is tender and reasonably moist. Scores: Tom: 5/10, Scott: 5.5/10.

 

Venison Sausage: Again, decent snap in the casing, and it is tender and juicy. It also has a good flavor (if a little more gamey). The spice starts softer than the original but finishes stronger. Both of us score it a 7/10. 

 

Like many places, BBQ 512 has some things it does well and some things that need work. I’d recommend leaving the bark on the brisket for starters.  

Is it worth a visit? It’s a decent place for a lunch. I’d stick with the sausage or the turkey. 

Is it worth a trip? Nope. While the sausage was on the upper side of good, nothing was on the exceptional side. 

 

-Tom

Review of Riders BBQ (Jarrell, TX)

 

Riders BBQ Website, Facebook, & Yelp 

Decided to swing up to Riders today while waiting for the opening of Rentsch brewery in Georgetown. Riders is located just south of Jarrell off of I-35. They’ve been there about 3 years, and are moving across the freeway in October.

 

Riders is typical counter service and has pits out front. They don’t really do plates as such (not on menu anyway), but offer several sandwiches and meat by the pound in as small a portion as you want. I get a few slices of brisket, a slice of turkey (they slice it big), a piece of sausage, and a St. Louis rib.

 

St. Louis Rib: The rib doesn’t have much crust. It has a good flavor, but there’s not much smoke flavor in it. It is tender. 7.0/10. 

 

 

Brisket: The brisket has a decent bark and is tender. There’s some smoke flavor, but not much other flavor (I’m not really tasting much in the way of salt/pepper or other rub). The smoke has worked in nicely, but it needs something to accent it. 7.0/10.

 

 

Sausage: Decent snap and tender. They apparently have someone else make it but it is their own recipe. There’s a sweet undertone that I can’t quite place. I don’t taste much smoke. 7.5/10.

 

Turkey: Nice subtle smoke flavor, and it is tender and has the right amount of saltiness. It’s the best of the items I tried. 8.0/10. 

 

Riders has turned out a solid offering in the BBQ market. 

 

Is it worth a visit? Yep. It would be a good choice for lunch if you are in the area. 

 

Is it worth a trip?  Not quite. They are on the high end of good with everything, but only the turkey made it into the excellent range, and I usually want 3 or more in that range for a “yes” here. A little work on the brisket rub and adding a little smoke to the sausage and I could reconsider. 

 

-Tom

Review of Jimmy  P's Butcher Shop & Deli (Naples, FL) 

Jimmy P's Website & Facebook & Twitter(@Jpsbutchershop)

In the search for more BBQ, a friend from work suggested I check out Jimmy P's. Now to be clear, Jimmy P's is a butcher shop first, but also is a lunch deli and a restaurant (which they opened this summer as Jimmy's Charred - it is more of formal plated meals of steaks and chops prepared there.) It isn't your typical BBQ place in terms of appearance or style, but these guys love their meats and the cooking! When I mentioned Texas BBQ, immediately they asked about my experience with Franklin in Austin without prompting. They prepare everything on site and have two smokers (the one I saw was the "inside" smoker) to do the work. They also experiment with different woods - on this day they had prepared beef and pork with Green Oak and White Hickory for the poultry. But they also explained they often use Applewood as well.  

 

 

They cook and serve the traditional meats of pork, sausage, ribs, turkey, chicken, and beef (they specialize in Kobe/Wagyu) in their deli. But you can get all the meats cold to take home and prepare (as you would expect from a butcher shop), plus they prepare and cook to take home the more gamey and exotic meats including buffalo, goat, kangaroo, ostrich, rabbit, and venison. These guys never met a meat they didn't like. 

 

(Tom's comment: Where's MY Kobe beef?!?)

 

For lunch today, I sample the pulled roast pork; wagyu beef brisket (sliced and chopped); and the turkey. I would have tried the pork ribs and sausage, but there was just too much for me to eat.  

Roast Pork: Initially, the pork looks a light on color and greasy. But its tender with good flavor in the meat and the smoke is mild. It's good, but not overwhelming. 7.0/10.

 

Beef Brisket: The brisket kind of varies depending on whether it is sliced or chopped. The sliced is tender, but no bark - still there is a nice smoke ring. There's a good mix of fat that melts well and makes it very tender and juicy. The smoke is mild, but more consistent - it stays with you in every bite without overwhelming. With the chopped, it remains tender, but the bark is mixed in more and it gives the flavor even more of a meaty and seasoned taste. The smoke is as with the sliced - mild but always present. It's probably the best brisket I have tried recently. 8.5/10.

Turkey: As they tell me, the turkey is sliced more like a sandwich lunch meat and less like a meal cut. So it comes off lighter than I expect. The meat is easy to eat, but the flavor is very mild - a little spicy on the aftertaste and you can taste a little charcoal and ash - my guess is that the effect of the hickory (which surprisingly, doesn't overwhelm the meat). Overall, not bad but not outstanding. 6.0/10 

 

Is it worth a visit? Yes. It's a great place to try some good meats and maybe do some shopping for your next dish. You'll get some great help from the butchers too if you have questions.

Is it worth a trip? Not really. I can't say it’s a BBQ place  - I just found they did some good brisket. You'll probably go there more for some specialized meats to take home than as a BBQ haven.   

I found the place to be pretty nice, and maybe I'll check it out again to see how the restaurant side works out.     

-Alex

Review of Big Cat BBQ (Cedar Park, TX)

Big Cat BBQ Facebook & Yelp & Twitter (@BigCatBBQ1)  

I’d heard this place had opened about a week ago, so thought I’d give it a try and stopped to pick up lunch today. They’re located just west of 183 in Cedar Park. It looks like brisket, sausage (German and jalapeno), pork ribs, and pulled pork are the normal items, with other items as specials depending on the day (Facebook indicates they had beef ribs this weekend).

I ordered a three-meat plate (ribs, German sausage, and brisket. The person preparing my food comments that they order their briskets from the same place Franklin BBQ gets theirs. 

Sausage: The sausage has a decent flavor in the meat itself and is juicy. The casing is a little chewy and doesn’t snap quite the way I want. There’s also not a lot of smoke flavor. It has a food flavor, but not a smoky flavor. Call it 5.0/10.

Brisket: The brisket looked fabulous. Nice and moist, a good looking bark, and not over-cooked. But the flavor again seemed to lack much in the way of smoke. I can taste the rub (and it’s a good rub), but not much smoke. I’m wondering if they need to check their venting (maybe venting a little too much)? Call it 5.5/10.

Ribs: With two down I wasn’t sure what to expect, but this is where Big Cat really impressed me, Their ribs have a nice crust, are tender and juicy (without being overcooked), and have a good meat to bone ratio. There’s a lovely spicy undertone in the rub. And most importantly, the smoke flavor that was missing in the other two is present here. This is a damn good rib. 9.0/10.

Is it worth a visit? I’d certainly be willing to stop there for lunch and get some ribs. And I’ll have to stop back and try some of their other items. I can also see the potential in their other items if they can just get the smoke added to the meat.

Is it worth a trip? Not at this time. 60+ miles just for their ribs isn’t a good time investment at this point. Let’s reevaluate once they’ve had some time to get their feet more firmly grounded.
 

-Tom