tag:blogger.com,1999:blog-45686990637180631172024-03-27T19:53:46.756-04:00BBQ ReconServohttp://www.blogger.com/profile/16722280935789817607noreply@blogger.comBlogger99125tag:blogger.com,1999:blog-4568699063718063117.post-35033111464479341492018-01-20T17:00:00.000-05:002018-02-16T22:55:02.267-05:00<br />
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Brotherton's
Black Iron BBQ (AKA Black Iron Eats) (Pflugerville, TX) </div>
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<span style="color: #c00000; font-family: "georgia"; font-size: 14pt;">Brotherton's Black Iron's <a href="http://blackironeats.com/">Website</a>, <a href="https://www.facebook.com/PFTXBBQ/">Facebook</a>, <a href="https://www.instagram.com/pftxbbq/">Instagram</a> &
<a href="https://twitter.com/PFTXBBQ">Twitter</a></span><span style="font-family: "calibri"; font-size: 11pt;"> </span></div>
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John Brotherton’s
popups have been wildly popular in the area for quite a while, so we obviously
had to check out his brick and mortar when we got around to it. Scott, James
and I headed over there on a Saturday morning to see if having a set location
made an appreciable difference. </div>
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He’s set up a
sizable menu. While offering BBQ by the pound, there’s also a variety of
sandwiches. And not your normal pulled pork or chopped beef varieties either
(although there is a brisket sandwich). Rather, John has used Texas BBQ to
provide a twist on some other classic sandwiches, including a Pfilly*, Texas
versions of the Cuban and the Reuben, and a Brisket Kimchi Banh Mi, among
others. </div>
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<span style="font-size: 12pt;">(*This
is the default </span><span style="font-size: 14pt; font-weight: bold;">Ph</span><span style="font-size: 12pt;"> spelling for </span><span style="font-size: 12pt; font-weight: bold;">EVERYTHING</span><span style="font-size: 12pt;"> in the
Pflugerville area, including at least one child I know named </span><span style="font-size: 12pt; font-weight: bold;">Pfill</span><span style="font-size: 12pt;">.*)</span></div>
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But we’re here to
eat, not talk, so we start eating. As always, not everyone tries everything. </div>
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<span style="font-weight: bold;">Turkey:</span> The turkey is tender and extremely
moist. It has some nice spice and pepper to it, and the smoke is definitely
noticeable. It stayed moist throughout my meal, which is always a plus. I was
the only one eating it, but score it 9.0/10. </div>
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<span style="font-weight: bold;">Pork Rib:</span> The ribs are tender and juicy, with a
nice ratio of meat to bone. There a good smoke flavor. There an interesting
flavor in the rub, which I think is ancho chili? It adds a lovely flavor. Call
this 9.0/10 as well. </div>
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<span style="font-weight: bold;">Sausage:</span> There’s a good snap in the casing, and
it is juicy without being overly greasy. There’s definitely some heat in here,
as well as some smoke. 8.5/10. </div>
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<span style="font-weight: bold;">Boudin:</span> The smoke isn’t as noticeable in this
as the other items, but there’s a lot of other flavors competing. It has a hint
of heat but is milder than the original sausage. Call it 8.0/10. </div>
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<span style="font-weight: bold;">Jalapeno Sausage:</span> <em><strong><span style="color: lime;">Scott's comment: I give it an 8.5/10. I would give more specifics about it, but I am still swooning about that pork chop...and Gillian Anderson in season 11 of the X-Files.</span></strong></em></div>
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<span style="font-weight: bold;">Pfilly Sandwich:</span> This take on the Philly uses
brisket and queso in addition to onions and red peppers. The brisket adds a
nice smokiness, and you get more flavor from the queso than you would from
regular cheese sauce that a normal philly would come with. It’s an excellent
sandwich. Tom: 9.0/10. James: 8.0/10. Avg: 8.5/10. <span style="font-style: italic;">Note: In the spirit of openness John comped us the
sandwich. Thanks!</span></div>
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<span style="font-weight: bold;">Brisket:</span> The brisket has a nice smoky flavor
with some wonderful black pepper. We were so distracted by the menu that I
forgot to specify, so I got a mix of moist and lean. Even the lean was
surprisingly tender and flavorful, and the moist was almost fall-apart tender.
All three of us rated this 9.0/10.</div>
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<span style="font-weight: bold;">Pork Chop:</span> A moment of reflection here. A
well-done pork chop is a work of art. Give us a wonderful flavor in a tender
and juicy piece of pork, and we are ecstatic. For Scott, it <em>was</em> Opie’s and for
me, it <span style="font-style: italic;">was</span> Cooper’s…. (Note
the past tense). The pork chop here is incredibly tender. I was almost able to
cut it with a fork (and probably could have if it hadn’t been 2 inches thick).
There’s a nice smoky/spicy flavor that goes all the way through. My initial
thought is that I now have something nice to bring when I want to suck up to my
bosses at work that isn’t a beef rib. They’ve knocked it out of the park with
this one. All of us agreed: 10/10. </div>
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If anything, setting
up a brick and mortar has allowed John to improve his game as well as increase
his offerings. We agreed that we need to come back sometime soon just to try
sandwiches, as they all looked good and interesting. Black Iron BBQ gives Pflugerville
something it has been missing, namely a top tier BBQ place, and helps fill the
hole on the I-35 corridor between Georgetown and Austin.</div>
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</div>
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-Tom</div>
Servohttp://www.blogger.com/profile/16722280935789817607noreply@blogger.com14Pflugerville, TX, USA30.4548451 -97.62226650000002330.3453266 -97.783628000000022 30.5643636 -97.460905000000025tag:blogger.com,1999:blog-4568699063718063117.post-4027574382304034892017-08-02T22:00:00.000-04:002017-08-06T23:43:20.279-04:00
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<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Book
Review: <span style="text-decoration: underline;">The Cooking Gene: A Journey
Through African American Culinary History in the Old South</span> by Michael
Twitty </div>
<br />
<div style="margin: 0in;">
<span style="color: #c00000; font-family: Georgia; font-size: 14pt;">Michael Twitty's <a href="https://afroculinaria.com/">Website</a>, <a href="https://www.facebook.com/MichaelWTwitty">Facebook </a>& <a href="https://twitter.com/KosherSoul">Twitter</a></span><span style="font-family: Calibri; font-size: 11pt;"><a href="https://twitter.com/KosherSoul"> </a></span></div>
<br />
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
The
Cooking Gene <a href="https://thecookinggene.com/">Website</a> & <a href="https://www.amazon.com/dp/B01BSJIBJI/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1">Amazon</a> Page</div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
And now for
something a little different. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
When I heard that Michael Twitty was
writing a book exploring African American culinary history, I knew it was a
must-read.<span style="font-size: large;"><strong>*</strong></span> For those who don’t know him, Michael regularly blends the history
of food into his thoughts about African American history, Jewish history and
cultural understanding. I suspected I wouldn’t be getting a cook book, but a
look at history from a perspective I haven’t seen (and grew up on the other
side of).<span style="font-size: large;">**</span> </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
“The Cooking Gene” is many things: a look
at history, an autobiography, and a genealogy. It’s Michael’s journey of
self-discovery of his roots and culture. Woven throughout is how African
culture and cuisine played a role in life and growth in the US. It is a hard
look, being open and frank about the role slavery played in bringing African
influence to American cuisine, and does not soften that role in the slightest.
</div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
Michael tells the story in much the way
he discovered it. As a result, it’s not a linear journey. We’re reading parts
of a life journey of discovery of faith, gender, heritage, and identity. And in
almost every page are subtle nods to the role food plays, both for him and for
the people of the times in question. Whether BBQ, veggies, or sugar cane, we
learn how African culture has influenced it to this day. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
Let me be clear: this is not an easy book
to read. It’s going to make you question a lot of what you knew (or thought you
knew) about food, but also about race and history. And that’s a good thing,
because if it didn’t make you question then it would have failed in its job.
This is definitely a success. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-style: italic; font-weight: bold;">Is it worth a read?</span> Absolutely. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-style: italic; font-weight: bold;">Is it worth owning?</span> I certainly think so. Again, let me clarify
that this isn’t a cook book (although there are quite a few excellent looking
recipes). This is history. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
-Tom </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-size: large;">*</span> “The Cooking Gene” was <a href="https://thecookinggene.com/indiegogo-campaign/">crowd sourced funded</a>. I did contribute a small amount. I was not paid for the review and
purchased my copy. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-size: large;">**</span> One of the places Michael visited was
Middleton Place in Charleston, SC. I’ve visited there myself as part of a
family reunion, since I am a Middleton on my father’s side of the family. It’s
definitely eye-opening to get a perspective from the other side.</div>
Servohttp://www.blogger.com/profile/16722280935789817607noreply@blogger.com14Georgetown, TX, USA30.6332618 -97.67798419999996930.414710799999998 -98.000707699999964 30.8518128 -97.355260699999974tag:blogger.com,1999:blog-4568699063718063117.post-89744918962853393472017-07-14T15:00:00.000-04:002017-07-25T22:46:09.220-04:00
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<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
A
Revisit to Freedmen's BBQ (Austin, TX) </div>
<br />
<div style="margin: 0in;">
<span style="color: #c00000; font-family: Georgia; font-size: 14pt;">Freedmen's <a href="http://www.freedmensbar.com/">Website</a>, <a href="https://www.facebook.com/Freedmens">Facebook</a>, <a href="https://www.instagram.com/freedmens/">Instagram</a> & <a href="https://twitter.com/FreedmensBar">Twitter</a></span><span style="font-family: Calibri; font-size: 11pt;"> </span> </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
Scott, James, Mom, and I went to
Freedmen’s Saturday. Mom wanted BBQ, I needed to revisit them to continue my
<a href="http://features.texasmonthly.com/sponsored/bbqpassport/">BBQ Passport</a>, and James and Scott came along for the ride (literally in James’
case, as he joined us after his 20 mile bike ride). </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
We won’t go into as much detail about the
place this time, as you can read it all <a href="http://www.bbqrecon.com/2016/06/reviewof-freedmens-bbq-austin-tx.html">in our earlier post</a>. It is still
sit-down, and still has a heck of a whiskey selection. We get moist brisket,
pork ribs, pulled pork, sausage, and turkey. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRmsZUt3tZt4rIH-mmA3T3llepTERzEY1RcH-ezgoS0u_k2fOZQwQSOpf9wEOe-JPgx_u8TBo02f2MIzpWvk3Tt1IQtTQKuKJps86BMPxp9ykXcvwugtZJOVELrSh6RRMs7S83EaTRA7bO/s1600/IMG_4091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRmsZUt3tZt4rIH-mmA3T3llepTERzEY1RcH-ezgoS0u_k2fOZQwQSOpf9wEOe-JPgx_u8TBo02f2MIzpWvk3Tt1IQtTQKuKJps86BMPxp9ykXcvwugtZJOVELrSh6RRMs7S83EaTRA7bO/s320/IMG_4091.JPG" width="240" /></a></div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-weight: bold;">Brisket</span>:
The brisket is still moist and tender, but not quite as much as last time.
There’s a nice smoke flavor and some good black pepper (Mom thinks it is a bit
much). Scott and I both agree it is good, but not quite as good as last time.
Mom and Scott: 7.5/10. James and Tom: 8.0/10. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipB1De2ai7X7LH774kQNu72WGM-f2B8sRgP9IMB5MwTbAsEJ4NCZOzDU9WHwvyP0P1a0MJy_TbwG9_ntpjAuLzlgatJo7iasilK9N2zVvJvsmtmTvjzNbHn3GAR5jlxsoMwMKdqnHsqq_b/s1600/IMG_4089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipB1De2ai7X7LH774kQNu72WGM-f2B8sRgP9IMB5MwTbAsEJ4NCZOzDU9WHwvyP0P1a0MJy_TbwG9_ntpjAuLzlgatJo7iasilK9N2zVvJvsmtmTvjzNbHn3GAR5jlxsoMwMKdqnHsqq_b/s320/IMG_4089.JPG" width="240" /></a></div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-weight: bold;">Ribs:</span>
The ribs are tender and juicy, with a nice crust. They have a great flavor,
nice smoke, and lots of pepper. The flavor goes to the bone. We have a
unanimous consensus. Mom, Scott, and Tom: 8.5/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-weight: bold;">Sausage:</span>
It’s still the jalapeno blend, so no score from Tom. It is juicy and tender,
although the casing is somewhat tough and chewy (no real snap). However, for
those who love the jalapeno, this one is excellent. Scott and Mom: 9.0/10.
James: 7.0/10. <span style="font-style: italic;">(Tom: Ignoring flavor, I’d
probably drop one point on whatever score I would give because the casing was
extremely tough this time).</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGOa9-fA3A70idSPE_UJl3EQP1NvTSdJof-Vio2XjR2afbFoZEZ0RBgSZR2O-NygdkiynGQAjoCuxFUG7bKDHGss1-_2Pbng-mrHQKHmzrpmczi8IDvGd5jsLazpFuI2FQSvCr5O8IY_Fb/s1600/IMG_4092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGOa9-fA3A70idSPE_UJl3EQP1NvTSdJof-Vio2XjR2afbFoZEZ0RBgSZR2O-NygdkiynGQAjoCuxFUG7bKDHGss1-_2Pbng-mrHQKHmzrpmczi8IDvGd5jsLazpFuI2FQSvCr5O8IY_Fb/s320/IMG_4092.JPG" width="240" /></a></div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-weight: bold;">Turkey:</span>
The turkey is extremely tender and moist. There’s a lot of spice in here, not
just pepper (although that is present as well). It actually has a bit of a
burn, but the flavor is wonderful. They are definitely doing this right. Mom
finds the pepper a hair much. Mom: 8.0/10. Scott, James, and Tom: 9.0/10. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo46V1wIzFs1Od-3ERHMRsCyMIm_DHHT7H_MKMpn2PtSCpPy9UMyvy0JGvaQEW_eGelis43mE-3bwpfW3oRI69xEe1m5WD1SVjfy7RWvTHCzAuzGNfOcp2FZdwGWHeHwb77A1AuKT3xYGg/s1600/IMG_4093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo46V1wIzFs1Od-3ERHMRsCyMIm_DHHT7H_MKMpn2PtSCpPy9UMyvy0JGvaQEW_eGelis43mE-3bwpfW3oRI69xEe1m5WD1SVjfy7RWvTHCzAuzGNfOcp2FZdwGWHeHwb77A1AuKT3xYGg/s320/IMG_4093.JPG" width="240" /></a></div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-weight: bold;"> Pulled
Pork:</span> Tender and moist without being greasy There’s some nice spice in
here similar to the turkey, but also a sweetness. This is good enough that it
is worth getting extra to take home. James, Tom, and Scott: 9.0/10. Mom:
9.5/10. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
Scott and I finish with a shot of whiskey
each (since this is my first meal of the day does that mean I had whiskey for
breakfast?). They have a huge selection and our server seems knowledgeable, so
Scott gets some advice before making a selection. I’ve heard that there are
some good things coming out of Japan, so try a shot of the <a href="http://whisky.suntory.com/en/na/products/hakushu/index.html">Hakashu 12 year</a>.
Both are excellent. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
Freedmen’s is definitely a worthy entry
into <a href="http://www.texasmonthly.com/food/the-list-the-top-50-barbecue-joints-in-texas/">Texas Monthly’s Top 50 list</a>. It’s a great place to get some BBQ in a
relaxed sit-down setting, and enjoy a good drink while eating. </div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHT2G4c2A1eAaumVnWEW-NS2jc8W9LTFTQJKNPoz4xxAjh_-cwAzdvbP02pJ5pmqfBZtkcWi-I_PeVqWD7uLM-DgtXhpos7C85tjDlZcOOkhKu_pAIW6JhRodpesbnqeOHjkz__1eUaEMa/s1600/IMG_4100.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="742" data-original-width="1000" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHT2G4c2A1eAaumVnWEW-NS2jc8W9LTFTQJKNPoz4xxAjh_-cwAzdvbP02pJ5pmqfBZtkcWi-I_PeVqWD7uLM-DgtXhpos7C85tjDlZcOOkhKu_pAIW6JhRodpesbnqeOHjkz__1eUaEMa/s320/IMG_4100.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Let the Meat Coma commence!</td></tr>
</tbody></table>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-style: italic; font-weight: bold;">Still worth both a visit and a trip. </span></div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
-Tom</div>
Servohttp://www.blogger.com/profile/16722280935789817607noreply@blogger.com9Austin, TX, USA30.267153 -97.74306079999996729.828484 -98.388507799999971 30.705822 -97.097613799999962tag:blogger.com,1999:blog-4568699063718063117.post-88197377519585232432017-07-01T20:00:00.000-04:002017-07-07T22:21:56.470-04:00
<br />
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Review
of John Mueller's Black Box Barbeque (<a href="http://mapq.st/2szG5eo">Georgetown, TX</a>) </div>
<br />
<div style="margin: 0in;">
<span style="color: #c00000; font-family: Georgia; font-size: 14pt;">Black Box Barbeque's <a href="https://www.blackboxbbq.com/">Website</a>, <a href="https://www.facebook.com/blackboxbbq/">Facebook</a>, <a href="https://www.instagram.com/blackboxbbq/">Instagram</a> & <a href="https://twitter.com/JSM_meat">Twitter</a></span><span style="font-family: Calibri; font-size: 11pt;"> </span> </div>
<div style="margin: 0in;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAkp_sKpKR58Okwl9v6apYffv-o0StPlQ0KpmTby6OETprdi_6f79NIxwNYc7wsOr8nLM56G0EZ27mGZ8Td9UG_ztU3S0vsACL3lh1aSA9akHo_Ny9MB0jSjmvo07LdlfHfbXfMFTyfq6o/s1600/IMG_4040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAkp_sKpKR58Okwl9v6apYffv-o0StPlQ0KpmTby6OETprdi_6f79NIxwNYc7wsOr8nLM56G0EZ27mGZ8Td9UG_ztU3S0vsACL3lh1aSA9akHo_Ny9MB0jSjmvo07LdlfHfbXfMFTyfq6o/s320/IMG_4040.JPG" width="240" /></a></div>
<div style="font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-family: Calibri;">Jason Voorhees. Michael
Meyers. John Mueller. What do they have in common? They never stay down for
long. </span><span style="color: #00b050; font-family: Calibri;">(Scott: No
Godzilla on the list?)</span><span style="color: #c5000b; font-family: Verdana;"> </span><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>With Black
Box Barbeque, John (related to the same Mueller family who runs Louie Mueller’s
in Taylor) is on his third business in six years. And he’s come out swinging.
Scott and I headed there Saturday to see how this one compares to the others.
</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ewIa5HbUb3U6KVT_i_RDVUVwdJGpQL045qzPz9dJdIJ_HEsopcZQ7NKsIOv8XbeX0CLZRIIusg1b5BTwtX2xloHfzD8HrHSWVGYWVXS1RLtPBIGaZOcAGpJfH17XX610y7uzQpQd9jWu/s1600/IMG_4041.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ewIa5HbUb3U6KVT_i_RDVUVwdJGpQL045qzPz9dJdIJ_HEsopcZQ7NKsIOv8XbeX0CLZRIIusg1b5BTwtX2xloHfzD8HrHSWVGYWVXS1RLtPBIGaZOcAGpJfH17XX610y7uzQpQd9jWu/s320/IMG_4041.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scott double-fists beer and coffee??</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
Black Box is currently a food trailer,
which opened in late April around the <a href="https://poppy.georgetown.org/">Georgetown Red Poppy Festival</a>, although
there are plans for a brick and mortar. As he has in the past, John offers beer
to those waiting in line. Lone Star is today’s offering (a good breakfast beer
as my German brother-in-law calls it). But we aren’t here for beer <span style="color: #00b050;">(Scott: Officially)</span>. Scott and I order turkey,
sausage, ribs, and brisket, and sit down to eat. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjEZmkDNmtR8hUd5noGPC7MBs3nQd1Oa-CgsWZFpMOW3rKVmiB8F5Cn2ebJ8JMWJimogxDYijh8hqayVMAohtnWJf_vPRPyW2uZXLnCeVypJ2RZ2F-7tUozCPpP1vooggTHvtRMKt1x7U0/s1600/IMG_4043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjEZmkDNmtR8hUd5noGPC7MBs3nQd1Oa-CgsWZFpMOW3rKVmiB8F5Cn2ebJ8JMWJimogxDYijh8hqayVMAohtnWJf_vPRPyW2uZXLnCeVypJ2RZ2F-7tUozCPpP1vooggTHvtRMKt1x7U0/s320/IMG_4043.JPG" width="240" /></a></div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-weight: bold;">Turkey:</span>
The turkey is extremely tender and juicy. There’s lots of smoky flavor, and a
ton of black pepper adding a wonderful kick to it. It almost melts in the
mouth. Scott sums it up thusly: “When the spice and the turkey got together,
Barry White was playing in the background”. Tom, Scott: 9.5/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-weight: bold;">Brisket:</span>
We get moist. It has a nice thick bark with a lot of the black pepper 9it’s a
theme). There’s a good smoky flavor as well. Scott: 8.5/10. Tom: 9.0/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-weight: bold;">Ribs:</span>
The ribs have a nice meat to bone ratio. They are tender and juicy. There’s a
good smoky flavor. The pepper is present, but a bit more subdued than the other
items, which works well. Tom, Scott: 8.5/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-weight: bold;">Sausage:</span>
It’s a coarse ground beef sausage. There’s a nice snap, and it is moist without
being greasy. It starts very smooth on the flavor and then the heat kicks in
about 15 seconds later. Tom, Scott: 8.5/10. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
Note: Coarse ground pepper is a prevalent
part of the rub on the meats.<span style="mso-spacerun: yes;"> </span>It's
presence in the meats is a theme, leitmotif - (checking a thesaurus or
<a href="https://en.wikipedia.org/wiki/Leitmotif">Wikipedia</a>).</div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
A few people had asked me what I thought
about John opening a new place, and if it would be as good as his old ones. I
could get nostalgic, or poetic, but I think <a href="https://youtu.be/51t2_o_H_Rw?t=2m25s">paraphrasing</a> a John Wick quote will
sum it up best: </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="background: white; font-style: italic;">“People keep asking if he’s back and I haven’t really
had an answer, but yeah, I’m thinking he’s back</span><span style="background: white; color: #545454; font-style: italic;">”</span><span style="background: white; color: #545454;">. </span></div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-style: italic; font-weight: bold;">Is it worth a visit?</span> Absolutely. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-style: italic; font-weight: bold;">Is it worth a trip?</span> Again, absolutely. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
-Tom</div>
Servohttp://www.blogger.com/profile/16722280935789817607noreply@blogger.com10Georgetown, TX, USA30.6332618 -97.67798419999996930.414710799999998 -98.000707699999964 30.8518128 -97.355260699999974tag:blogger.com,1999:blog-4568699063718063117.post-21705930382263532002017-06-23T20:30:00.000-04:002017-07-05T22:45:22.140-04:00
<br />
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
City
Market Review (<a href="http://mapq.st/2srzS4l">Luling, TX</a>) </div>
<br />
<div style="margin: 0in;">
<span style="color: #c00000; font-family: Georgia; font-size: 14pt;">City Market (Luling) <a href="https://www.facebook.com/pages/City-Market/270640456740785">Facebook</a> & <a href="https://www.yelp.com/biz/city-market-luling-3">Yelp</a></span><span style="font-family: Calibri; font-size: 11pt;"> </span> </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
Our second stop of the day was City
Market in Luling. Located in downtown Luling, it has been in business for over
35 years. Interestingly, they have a room inside a room for ordering the BBQ,
as the main outside room is a store. We order brisket, sausage, and ribs. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-weight: bold;">Brisket:</span>
We ordered moist. It’s extremely uneven. Some of us got some that seemed
reasonably moist. I… didn’t. I actually have to work to tear mine. It’s dry,
tough, and has little to no flavor. This is easily the most contested ranking
of the day. James: 7.0/10. Mike: 6.0/10. Denise: 5.0/10. Hank: 4.5/10. Julie:
4.0/10. Suzanne: 3.0/10. Tom: 2.0/10. Average: 4.5. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-weight: bold;">Ribs:</span>
The skin is still on some of them, which a few of us don’t like. There’s a nice
rub on them and a touch of sweetness, but not a lot of smoke flavor. They are
tender. Mike: 7.5/10. Tom, Denise, James: 7.0/10. Hank: 6.0/10. Suzanne, Julie:
4.0/10. Average: 6.07. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-weight: bold;">Sausage:</span>
The coarse ground sausage has a nice snap, an excellent flavor, and a fair
amount of heat. It’s still a bit greasier than I like, but not as bad as the
day’s earlier offering, and overall seems to be the pick of City Market. Mike:
8.5/10. Denise, James: 8.0/10. Hank: 7.0/10. Tom: 5.5/10. Julie: 5.0/10.
Average: 7.0. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
City Market keeps a low profile (no
webpage and minimal social media (unofficial Facebook page)), but they are
turning out some solid ribs and sausage. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-style: italic; font-weight: bold;">Is it worth a visit?</span> Definitely. Seems like a solid place to
stop. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-style: italic; font-weight: bold;">Is it worth a trip?</span> Not at this time. Only one item had anyone
score it 8 or higher. We usually want three 8 or higher scores for a trip. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
-Tom</div>
Servohttp://www.blogger.com/profile/16722280935789817607noreply@blogger.com10Luling, TX 78648, USA29.68050659999999 -97.64749799999998529.625322099999991 -97.728178999999983 29.73569109999999 -97.566816999999986tag:blogger.com,1999:blog-4568699063718063117.post-25487123345087768032017-06-23T20:00:00.000-04:002017-07-05T22:15:00.564-04:00
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<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Kreuz's
Market Review (<a href="http://mapq.st/2srXXYF">Lockhart, TX</a>) </div>
<br />
<div style="margin: 0in;">
<span style="color: #c00000; font-family: Georgia; font-size: 14pt;">Kreuz's Market <a href="https://www.kreuzmarket.com/">Webpage</a>, <a href="https://www.facebook.com/KreuzMarketLockhart/">Facebook</a>, & <a href="https://twitter.com/kreuzmarket">Twitter</a></span><span style="font-family: Calibri; font-size: 11pt;"><a href="https://twitter.com/kreuzmarket"> </a></span> </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
Since a few of us are going to try and
complete the <a href="http://features.texasmonthly.com/sponsored/bbqpassport/">TMBBQ Passport Challenge</a> (we aren’t really trying for prizes so we
aren’t rushing), we made a road trip. First stop was Kreuz’s Market. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
Kreuz’s has been around since the early
1900s, and is one-half of one of the biggest BBQ rivalries in Texas history
(<a href="http://smittysmarket.com/">Smitty’s</a> being the other half). People in Lockhart are very passionate about
their respective favorite, and <a href="https://en.wikipedia.org/wiki/Food_Wars">Food Wars</a> even did an episode on the rivalry
back in 2010. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
But how are they today? I went along with
James, Mike, and some of Mike’s family (Denise, Hank, Suzanne, and Julie) to
see how they rate. After meeting up, we ordered. As usual, not everyone tried
everything, and we didn’t get as much as we normally would since we had other
spots lined up. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-weight: bold;">Brisket:</span>
We ordered moist, which turned out to be fortunate, as it was a little tough,
It did have a solid flavor with some nice smoke, but was just a bit tough to
call excellent. Quality seemed a bit uneven in the various servings, as some
ratings varied substantially from others.<span style="mso-spacerun: yes;">
</span>Tom, Hanks, James, and Denise: 7.0/10. Mike: 6.5/10. Suzanne: 5.5/10.
Julie: 4.0/10. Average: 6.29 </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-weight: bold;">Pork Rib</span>:
I was the only one who tried it. It was huge, with a nice meat to bone ratio.
It was tender without being overdone, and there was a nice peppery smoke
flavor. Tom: 8.5/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-weight: bold;">Chicken</span>:
The chicken is tender and juicy. There’s a light smoke flavor, but not much
else, and most of it is concentrated in the skin (it doesn’t carry through to
the bone). Tom, Denise: 7.0/10. Mike: 5.0/10. Average: 6.33</div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-weight: bold;">Original
Sausage:</span> It has a coarse grind, and there’s definitely some spice to add
a bit of heat. The underlying flavor is good and might have had a decent snap.
Unfortunately, it is loaded in grease to the point of dripping out when the
sausage is open. The grease overwhelms the flavor of the sausage. There’s a
line between moist/juicy and greasy, and this has crossed it. Of course,
opinions can vary. Hank: 6. Denise: 5. Tom: 4. Mike: 2. Average: 4.25. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
Kreuz’s certainly has some good BBQ. The
ribs are excellent and the brisket and chicken are solid. The sausage is more
hit/miss depending on how you feel about grease. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-style: italic; font-weight: bold;">Is it worth a visit?</span> It seems like a solid place to go for
lunch. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 8pt;">
<span style="font-style: italic; font-weight: bold;">Is it worth a trip?</span> We’d have to say no at this time. With the
exception of the rib (and only one of us scored that), nothing really stood out
in the exceptional range. I’d call them good, but not great. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
-Tom</div>
Servohttp://www.blogger.com/profile/16722280935789817607noreply@blogger.com5Lockhart, TX 78644, USA29.8849441 -97.66999959999998329.7748036 -97.831361099999981 29.9950846 -97.508638099999985tag:blogger.com,1999:blog-4568699063718063117.post-29627125319928000552017-05-22T22:32:00.000-04:002017-06-08T22:40:28.297-04:00
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<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Snow's
BBQ Review (<a href="http://mapq.st/2skL5Xl">Lexington, TX</a>) </div>
<br />
<div style="margin: 0in;">
<span style="color: #c00000; font-family: Georgia; font-size: 14pt;">Snow's BBQ <a href="http://snowsbbq.com/">Webpage</a>, <a href="https://www.facebook.com/Snows-BBQ-49740591406/">Facebook</a>, & <a href="https://twitter.com/snowsbbq">Twitter</a></span><span style="font-family: Calibri; font-size: 11pt;"><a href="https://twitter.com/snowsbbq"> </a></span></div>
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</div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
Snow’s is one of the
legendary BBQ places in Central Texas, and pitmaster Tootsie Tomanetz has been
putting out BBQ since 2003. Unusually for a BBQ place, Snow’s is only open on
Saturdays, and is definitely a trip from Austin. Mike, James, other James, Ric
and I headed on out with the goals of enjoying a good drive and having some
good BBQ. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
The lines at Snow’s
used to be long enough that if you weren’t there by 8am you were walking away
empty-handed. With the rise of other BBQ places closer to Austin, the lines
have died a little. We get there about 10:30 and spend about 45 minutes in line
waiting to order. It’s definitely worth the wait. Most of us get some to go as
well as something to eat there. They offer chicken, sausage (regular and
jalapeno), brisket, pork ribs, turkey, and pork shoulder. Note: I’m the only
one scoring this trip. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Chicken:</span> The chicken is extremely tender and
juicy, and has a wonderful smoky flavor. There’s a lot of pepper, and something
that I suspect is mustard seed in the rub as well. It’s one of the best I’ve
had. 9.5/10. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Brisket:</span> The moist brisket has a lot of smoke
and is very tender. There’s a nice amount of pepper as well. 8.5/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Pork Ribs:</span> There’s a good amount of meat on the
bones, and a lot of pepper (I’m noticing a theme). They are fairly tender
without being overdone. The smoke goes through to the bone. 8.5/10.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf5bqvcpPo78gS6iRIRciX_0tAPsykAe4YCqQ4W_UJ7mrtV9MhhScujMVVQGmmQgaV2wS-sBTUDYTbqtbtOK2WiK1hTucGKcaqH1aSy-Z-Nhb7q9D_BH2IXqJ2-kugAS46pZ0cXTLxREQU/s1600/image5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1100" data-original-width="930" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf5bqvcpPo78gS6iRIRciX_0tAPsykAe4YCqQ4W_UJ7mrtV9MhhScujMVVQGmmQgaV2wS-sBTUDYTbqtbtOK2WiK1hTucGKcaqH1aSy-Z-Nhb7q9D_BH2IXqJ2-kugAS46pZ0cXTLxREQU/s320/image5.jpeg" width="270" /></a></div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Turkey:</span> The turkey is tender and juicy, and has
a nice light smoke flavor with lots of pepper. 9.0/10.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuMeS06VixchVFK-aXeW6hfK0-vt-SSPRm-HcHChoqryBWyma0B7iFiN_FkdYbObgIii5bdwiJeuG6M66IXBe4cBPDyPW_0C1doV_Izq45ML9_wrBB0YQPThq9RvFHNvDdf_vt0LLl-ffV/s1600/image4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuMeS06VixchVFK-aXeW6hfK0-vt-SSPRm-HcHChoqryBWyma0B7iFiN_FkdYbObgIii5bdwiJeuG6M66IXBe4cBPDyPW_0C1doV_Izq45ML9_wrBB0YQPThq9RvFHNvDdf_vt0LLl-ffV/s320/image4.jpeg" width="240" /></a></div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Original Sausage:</span> The sausage has a nice snap
and a good flavor. It is a tad bit on the greasy side. 8.0/10.</div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
If you are wondering
if Snow’s deserves the praise it gets, wonder no further. They are turning out
some excellent BBQ that is definitely worth traveling for. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">Is it worth a visit?</span> Yep.<span style="font-style: italic; font-weight: bold;"> </span></div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">Is it worth a trip?</span>
Absolutely. It’s a very nice drive out there, and you’ll have some excellent
BBQ waiting at the end. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
-Tom</div>
Servohttp://www.blogger.com/profile/16722280935789817607noreply@blogger.com10Lexington, TX 78947, USA30.4190974 -97.01165149999997130.391710399999997 -97.05199199999997 30.4464844 -96.971310999999972tag:blogger.com,1999:blog-4568699063718063117.post-48217481029522668832017-04-09T22:00:00.000-04:002017-05-08T01:03:23.570-04:00<br />
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
A
Visit to the 2017 Houston Annual BBQ Festival (Houston, TX) </div>
<br />
<div style="margin: 0in;">
<span style="color: #c00000; font-family: "georgia"; font-size: 14pt;">Houston BBQ Festival <a href="https://houbbq.com/events/houbbq2017/">Webpage</a>, <a href="https://www.facebook.com/HoustonBarbecueFestival">Facebook</a>, & <a href="https://twitter.com/HouBBQ">Twitter</a></span><span style="font-family: "calibri"; font-size: 11pt;"><a href="https://twitter.com/HouBBQ"> </a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4MztaCoA6a5hp7EjeuGP__JUHCi0Rj3015i8v_3HzftDn7L0lJI5qv-hqH-G1hdyToqihySpEycoMx4t9VYjP-hChW3tt21E1_Pez6YlVWvbX4_WvXyrxcTm0bkD8Tgdpgx5E9bdrU7By/s1600/new-logo-small.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4MztaCoA6a5hp7EjeuGP__JUHCi0Rj3015i8v_3HzftDn7L0lJI5qv-hqH-G1hdyToqihySpEycoMx4t9VYjP-hChW3tt21E1_Pez6YlVWvbX4_WvXyrxcTm0bkD8Tgdpgx5E9bdrU7By/s1600/new-logo-small.bmp" /></a></div>
<div style="font-family: Calibri; font-size: 11pt; margin: 0in;">
For the second year
BBQ Recon hit up the Houston BBQ Festival. A lot of popular Houston names were
there, and this festival truly shows that Houston has come into its own as a
BBQ destination spot. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
One of the true joys
of a festival like this is getting to sample the creativity that people can
bring to BBQ. While we all love a well-prepared brisket or some juicy ribs,
there's something to be said for trying something a little different and
adventurous. Even if some of the experiments don’t work out that well, it's
still good to see people taking chances and pushing the boundaries a bit. After
all, places like Valentina's didn't get where they are by playing it safe.</div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
Loni and I were here
last year, so we knew what to expect. Joining us was our friend Bryan (no, not
the excellent @bbqbryan), who was attending his first BBQ festival. And was he
in for a treat. While there was plenty of brisket and sausage to go around,
there were a lot of special treats to go with them!</div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
What were some of
the high points?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgKOqiejo8-GNZpngCsQVi0yYC5HxqfOwHLjRouuWtnbqCjmCumYjQO6ufi6jS7jGg95oati93X3XjXQ2kwwKEHAMenPTOf-4EzjzynlBWf5WkxxYyADkcUCmGK4KIIFIO11RskiFci106/s1600/Gerardos1.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgKOqiejo8-GNZpngCsQVi0yYC5HxqfOwHLjRouuWtnbqCjmCumYjQO6ufi6jS7jGg95oati93X3XjXQ2kwwKEHAMenPTOf-4EzjzynlBWf5WkxxYyADkcUCmGK4KIIFIO11RskiFci106/s320/Gerardos1.bmp" width="320" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4BfpynIjpRmFKA-d-5zvRlplzj95CHweQV0gyN7LRfNAZVgG9iEWSMK_QvbUb7W-mcKP3Z1EVyT0Eq2P-MyBM6x0PI3elMkXaZM1vXkKNcdWlzkAU3BRggCuxoXBCT7t4gevp7872FpEa/s1600/Gerardos2.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4BfpynIjpRmFKA-d-5zvRlplzj95CHweQV0gyN7LRfNAZVgG9iEWSMK_QvbUb7W-mcKP3Z1EVyT0Eq2P-MyBM6x0PI3elMkXaZM1vXkKNcdWlzkAU3BRggCuxoXBCT7t4gevp7872FpEa/s320/Gerardos2.bmp" width="320" /></a></div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<a href="https://www.facebook.com/Gerardos-Drive-In-150039567730/">Gerardo's</a> came out
with some excellent Baracoa tacos. While this may seem basic, they were well
seasoned and show that Tex-Mex BBQ is here to stay. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJsxn26WGN6-Ijg6RZ3YUPRtG8PPqI03T2UXS3dQIKJkOqhZY9HpULCUhuNsaggm1WR8xJ3IYL-i4QDAqCtC77XPIO5ASrdzoaSs9NSaqbGt2huuZb-FjU_CAeQxE01OBsinhJj0HjKS4D/s1600/Pappa1.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJsxn26WGN6-Ijg6RZ3YUPRtG8PPqI03T2UXS3dQIKJkOqhZY9HpULCUhuNsaggm1WR8xJ3IYL-i4QDAqCtC77XPIO5ASrdzoaSs9NSaqbGt2huuZb-FjU_CAeQxE01OBsinhJj0HjKS4D/s320/Pappa1.bmp" width="240" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhyphenhyphen5iZvWS7GNEz5nnm9KKPfq02EqdDSS_fcAeMdng-pKskyZ1n8eeeguguMW2WfWK4J11e_pELklCQ1E9VWsjUuH9xsboMavlYapMf15b5qV4e56ZKEf3wsWqvbJcHRj51zVAhVpXi6CK/s1600/Pappa2.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhyphenhyphen5iZvWS7GNEz5nnm9KKPfq02EqdDSS_fcAeMdng-pKskyZ1n8eeeguguMW2WfWK4J11e_pELklCQ1E9VWsjUuH9xsboMavlYapMf15b5qV4e56ZKEf3wsWqvbJcHRj51zVAhVpXi6CK/s320/Pappa2.bmp" width="240" /></a></div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<a href="http://www.pappacharliesbbq.com/">Pappa Charlies</a> had a
wonderful candied pork bite, along with a great sausage!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOhQ5kDvEkIUPr8MH2wljWDWJU5XY3qJlJnlM7gfP1xYmMLTAxW2X3O6JJ61AcPmYxPU89N3zSuETTjldnpB18FisdahIBpNdA4-l9Ta-huUQQXPNt7e7BPZzRTjoGcBvjg0TqBWQWh0rP/s1600/Cork1.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOhQ5kDvEkIUPr8MH2wljWDWJU5XY3qJlJnlM7gfP1xYmMLTAxW2X3O6JJ61AcPmYxPU89N3zSuETTjldnpB18FisdahIBpNdA4-l9Ta-huUQQXPNt7e7BPZzRTjoGcBvjg0TqBWQWh0rP/s320/Cork1.bmp" width="240" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAlZGLXQ12IVh8BjhOEhl3w1QQGXbaNkLBZyFNo-wCIk2BYNPmiMgzqLz6BVPe3coStiFUxO7kmRrGUsc95EzqZ8i8D6nrP7m70Z-g_wOFDKF9OF4IXUfg_G9Tk2O1dH9901jPqLkyxBP/s1600/Cork2.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAlZGLXQ12IVh8BjhOEhl3w1QQGXbaNkLBZyFNo-wCIk2BYNPmiMgzqLz6BVPe3coStiFUxO7kmRrGUsc95EzqZ8i8D6nrP7m70Z-g_wOFDKF9OF4IXUfg_G9Tk2O1dH9901jPqLkyxBP/s320/Cork2.bmp" width="240" /></a></div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<a href="https://www.corkscrewbbq.com/">Corkscrew</a> convinced
me that I need to smoke my next prime rib. Why would you do it any other way?!?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Yu9RYkj_2x1CC3W6sWn1ch2Uz1_YdY6AjdjtdZ3osKWuaqZFP2i84qm5YTLdVxZqwMYlIHx28Gbo_N8xS1kDqovk9Z99P8jRFJRtdeKKOYRB36HWyi5QO0TNaqskiTs5B3u3F2sjXsat/s1600/LM1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Yu9RYkj_2x1CC3W6sWn1ch2Uz1_YdY6AjdjtdZ3osKWuaqZFP2i84qm5YTLdVxZqwMYlIHx28Gbo_N8xS1kDqovk9Z99P8jRFJRtdeKKOYRB36HWyi5QO0TNaqskiTs5B3u3F2sjXsat/s320/LM1.png" width="320" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzPRgHscJyshpbdtmoXUsGr5OOTyRqPrs4WX1Vakjelfe2Y1DbGcC-hGlxrLi3ta_vpnOioIntRhYFUTjVjzqHhED8kuaCtESIlKafsf7hmwM4R0Zhk6ZUfmqYpXM6hrDip7SWp-ucQO1/s1600/LM2.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzPRgHscJyshpbdtmoXUsGr5OOTyRqPrs4WX1Vakjelfe2Y1DbGcC-hGlxrLi3ta_vpnOioIntRhYFUTjVjzqHhED8kuaCtESIlKafsf7hmwM4R0Zhk6ZUfmqYpXM6hrDip7SWp-ucQO1/s320/LM2.bmp" width="320" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbhr_HNtdZmC6DDgX0rrrMo6TXFCsu1dYv4JlYs5nGLlFraY0EWBehPJnRjdKAmqYtfyfb-O-Q2clry2irOHLzepsOCUwSmTPvx4HVEAj6wt0ziiKAj_cddTWKT6cGLzuKa-N_eNj7Tqb/s1600/LM3.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbhr_HNtdZmC6DDgX0rrrMo6TXFCsu1dYv4JlYs5nGLlFraY0EWBehPJnRjdKAmqYtfyfb-O-Q2clry2irOHLzepsOCUwSmTPvx4HVEAj6wt0ziiKAj_cddTWKT6cGLzuKa-N_eNj7Tqb/s320/LM3.bmp" width="320" /></a></div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<a href="http://www.louiemuellerbarbecue.com/">Louie Mueller</a>
brought their beef rib (always one of the best around), and their lamb popper
was outstanding!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1wRbs27DEJsdeaCZAGIhFOJ7qJrS-X9gPSkyuxSvkxrFrmA3lQQjBqerxgHGi2ELRgQdqeUDUu2GXh-V1kyVl70fvlLLmrv9iNPkmfLn4znm8deOGBnDkG_F4dO7hHbf1e436d3YPyWcZ/s1600/Spring1.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1wRbs27DEJsdeaCZAGIhFOJ7qJrS-X9gPSkyuxSvkxrFrmA3lQQjBqerxgHGi2ELRgQdqeUDUu2GXh-V1kyVl70fvlLLmrv9iNPkmfLn4znm8deOGBnDkG_F4dO7hHbf1e436d3YPyWcZ/s320/Spring1.bmp" width="240" /></a> </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<a href="https://www.facebook.com/springcreekbarbeque/">Spring Creek BBQ</a> had
some really great glazed ribs and some excellent jalapeno poppers (and I say
that as a person who doesn’t normally like jalapeno). </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<a href="http://www.pinkertonsbarbecue.com/">Pinkerton's</a> had some
great burnt ends (I got their late and missed the other good stuff). But they
also had some awesome shirts!</div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
And there were quite
a few other good things as well that I may not have gotten pictures of. All of
it was good. But if I had to pick
my top two favorite things I tried, it's a tossup….</div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<a href="http://www.roegelsbarbecue.com/">Roegels BBQ</a> teamed
up with <a href="http://www.brothertonbarbecue.com/">John Brotherton</a> and was offering smoked pastrami that I could have
cheerfully eaten all day. Seriously, this needs to be a regular menu item if it
isn’t already!</div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<a href="https://www.killensbarbecue.com/">Killen's</a> had their
(always excellent brisket) and an excellent rib. But they also offered a pork
belly bite that probably needs to be classified as a controlled substance. In
other news, reports that a man in a BBQ recon was hitting people on the head and
taking their pork belly have been taken completely out of context!</div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
Hats off to Houston
BBQ for throwing an excellent festival! Things went very smoothly, and I love
that they had us pre-banded before opening. It made getting much smoother. I
have a huge list of places we need to visit more formally, so better start making
plans!</div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
-Tom</div>
Servohttp://www.blogger.com/profile/16722280935789817607noreply@blogger.com9Houston, TX, USA29.7604267 -95.369802828.8787477 -96.6606963 30.6421057 -94.0789093tag:blogger.com,1999:blog-4568699063718063117.post-84502308630662862832017-02-25T21:00:00.000-05:002017-03-06T21:42:26.160-05:00
<br />
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Brotherton
BBQ/Leroy & Lewis BBQ - </div>
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Pop-up
Event at the Growler Bar (Pflugerville, TX) </div>
<br />
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Leroy
And Lewis BBQ <a href="http://leroyandlewis.com/">Webpage</a>, <a href="https://www.facebook.com/LeRoyandLewis/">Facebook</a>, & <a href="https://twitter.com/LeRoyandLewis">Twitter</a> </div>
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Evan
Leroy's <a href="https://www.evanleroy.com/">Webpage</a> & <a href="https://twitter.com/evanleroy">Twitter</a> </div>
<br />
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Brotherton
BBQ <a href="http://www.brothertonbarbecue.com/">Webpage</a>, <a href="https://www.facebook.com/BrothertonBBQ/">Facebook</a>, & <a href="https://twitter.com/BrothertonBBQ">Twitter </a></div>
<br />
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
The
Growler Bar <a href="http://txgrowlerbar.com/">Webpage</a>, <a href="https://www.facebook.com/TheGrowlerBar/">Facebook</a>, & <a href="https://twitter.com/thegrowlerbar">Twitter </a> </div>
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
</div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
John Brotherton of
Brotherton BBQ and Evan LeRoy (former pitmaster at <a href="http://www.freedmensbar.com/">Freedman’s Bar</a>) teamed up
for a popup event at The Growler bar in Pflugerville. These are two of the best
pitmasters in the area, although neither has a brick and mortar or permanent trailer
spot at present (but each have plans in the work as I understand it?). But they
keep their fans happy with events such as this (and judging from the line I
suspect the Growler Bar is pleased with the business it brings in as well). </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
There’s a nice
crowd. I arrived at 3:45 and was about 25 spots back in line. I was joined by
my friend James, and had a nice conversation with Tim (and later his friend
Jeff) whom we ended up sitting with. When I left at 7:15, I’d estimate
there were still 70-80 people in line. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
The meat menu for
this event is a combination of classics and unusual. John is providing brisket,
pork spare ribs, and a bacon cheeseburger sausage. Evan offers up arroz con
pollo boudin, boudin stuffed quail, and a bacon chop. I’ll be trying
everything, and you’ll get ratings from James, Jeff, and Tim (guest scoring)
based on their orders. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Bacon Cheeseburger Sausage</span>: We all agreed this
was well-made, with a nice snap to the casing. It was juicy and tender without
being greasy. But for some reason the flavor didn’t really wow any of us. It
was good, but felt like it was missing something that kept it from being great.
On the way home I finished off my last bite and I think I figured out what it
was (IMHO): it’s TOO much like a cheeseburger. I’m tasting the beef, and the
cheese, but I’m not getting that spice flavor that makes me think sausage. This
may be a case where too much accuracy wasn’t ideal. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic;">Scoring Disclaimer</span>: We all agreed that the
quality of the preparation was well done. It was flavor that was the weak link
for us. Tim - 6.0/10, James, Jeff, Tom – 7.0/10. Avg: 6.75/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Bacon Chop</span>: The bacon chop had an excellent
flavor. There was some nice smoke and spice. It was a bit tough on the outside
parts, although more tender as you got closer to the bone. The toughness was
more of an issue to some than to others. Jeff – 6.5/10, Tim - 7.0/10, Tom –
8.0/10. Avg: 7.17/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Arroz con Pollo Boudin</span>: A nice snap on the
casing. Could be a bit more tightly packed, as it is a hair soft even for
boudin, but it has an excellent flavor. There some nice pieces of pepper to
compliment the spices. Tom – 8.0/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Pork Ribs</span>: The ribs have a nice crust. There’s
pepper, but also a nice sweetness at the finish. There’s a lot of meet on mine,
and the flavor goes to the bone. Tim – 8.0/10, Tom – 8.5/10. Avg: 8.25/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Brisket</span>: I forgot to specify, and I ended up
with lean. Despite that, it is extremely tender and flavorful. There’s black
pepper but also something a bit hotter this time? I can only imagine what the
moist was like, because this is close to melt in the mouth anyway. Tim and Jeff
– 8.0/10, James and Tom – 9.0/10. Avg: 8.5/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Boudin Stuffed Quail:</span> I’ve always found BBQ
quail to be very hit or miss, primarily because it is very easy to dry it out.
Not in this case. It is perfectly juicy, with a nice crusty skin that is
excellently seasoned. The boudin adds a wonderful flavor as well. This is perfect.
I’d be happy eating nothing but these all night. Tom – 10/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
I’d heard someone in
line wondering why two pitmasters would team up. Why aren’t they doing it by
themselves to promote their own business? I can’t (and won’t) speak for their
reason, but I do think a collaboration like this shows one of the best things about
BBQ. There’s a lot of different things out there to try. No one pitmaster is
going to be the best at every type of smoked meat or creative combination there
is. A collaboration like this allows two excellent pitmasters to combine their
skills to bring us an offering that is more than the sum of their parts. They
get to show their talents to a potentially wider audience, and we…we get to
taste the results. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
Can’t really do the
normal summation since neither of them has a permanent location (yet). But if
you can catch one or both somewhere, they are both worth trip distance (60
miles or more one way). </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
-Tom</div>
Servohttp://www.blogger.com/profile/16722280935789817607noreply@blogger.com7Pflugerville, TX, USA30.4393696 -97.620004330.3298666 -97.7813658 30.5488726 -97.4586428tag:blogger.com,1999:blog-4568699063718063117.post-88665567954633747832017-02-18T17:00:00.000-05:002017-02-28T23:27:21.698-05:00
<br />
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Kerlin
BBQ Review (<a href="http://mapq.st/2lx18L0">Austin, TX</a>) </div>
<br />
<div style="margin: 0in;">
<span style="color: #c00000; font-family: Georgia; font-size: 14pt;">Kerlin BBQ <a href="http://kerlinbbq.com/index.html">Webpage</a>, <a href="https://www.facebook.com/pg/KerlinBBQ/about/?ref=page_internal">Facebook</a>, & <a href="https://twitter.com/KerlinBBQ">Twitter</a></span><span style="font-family: Calibri; font-size: 11pt;"> </span> </div>
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<div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
Another
weekend, and another new brewery. Scott and I were going to pay a visit to <a href="https://twitter.com/HiSignBrewing">HiSign Brewing</a>, and we figured it would be a good time to scope out Kerlin BBQ,
especially since they’ve apparently started offering BBQ kolaches as a regular
offering Wed – Sun from 9 – 11. We get down there about 10, with James meeting
us for BBQ a little later. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="color: black;">Kerlin has two food trailers (one for BBQ and one for
kolaches) located on Caesar Chavez east of 35, a few blocks before reaching <a href="https://www.labarbecue.com/">LaBBQ</a>. They have a covered seating area. There’s no real line when we get there
at 10.</span> </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="color: black; font-weight: bold;">Kolaches:</span><span style="color: black;">
They list three regular offerings: a brisket and cheddar cheese; a pork
shoulder and jack cheese; and a jalapeno sausage. They also do one special each
day. Today’s was chorizo and egg (Sunday’s is scheduled to be spinach). They
also sell drinks, water, and <a href="http://rutamaya.net/">Ruta Maya Coffee</a>, if you don't bring you own
coffee.</span></div>
<div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
Scott
gets the sausage/cheddar and the chorizo, and I try the pork and the brisket. </div>
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<div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
We’ll
talk about the kolaches in one big group here, and they're all outstanding. The
bread has a nice sweetness that complimented the smoke in the meat. The cheese
added a good creaminess to the pork shoulder and the chorizo was excellently
seasoned. Scott really liked the jalapeno sausage. If there was any criticism
at all, the cheddar in the brisket was almost a little overpowering, but it was
still an excellent flavor. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<strong><em><span style="color: black;">(Incidentally, we know there’s a big debate over what is
and isn’t a kolache (</span><span style="color: #4f81bd;"><a href="https://en.wikipedia.org/wiki/Kolach">ahem...Wikipedia</a></span></em></strong><span style="color: black;"><strong><em>). Our response: This tastes good enough that if they want
to call it a kolache we aren’t going to argue with them).</em></strong> </span></div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="color: black;">We discussed scoring as neither of us has had a BBQ kolache
before (</span><span style="font-style: italic;">or more accurately any BBQ
kolache experience we've had is so dated, that we'll start with a clean slate,
assuming we know nothing (insert jokes here).) </span><span style="color: black;">We
decided on starting at 8.5/10. Not to say that they aren’t necessarily better
than that, but you don’t want to set the bar too high on the first outing.
They’ll certainly be the benchmark for future measurements. And in case you
have any further doubts, I liked them enough that I put in a pre-order to take
24 to work the next day for my staff. Honestly, if James hadn’t been coming we
probably would have just eaten kolaches all morning. </span></div>
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<div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
James
showed up about 10:50 and the BBQ trailer itself opened promptly at 11:00.
Interestingly, despite the good things we’ve heard about Kerlin there isn’t a
line. We're the first at the order window. They have a small meat menu:
brisket, pork ribs, pork shoulder, and sausage (we ask if it is jalapeno and
the lady serving says yes). They do some sandwiches and a Frito pie as well. We
get enough of a sampling to try everything. James also gets a chopped beef
sandwich. </div>
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<div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Sausage:</span> As noted above, they indicated the
sausage was a jalapeno sausage. However, the consensus among us was that on
THIS sausage (as opposed to the kolache), none of us tasted jalapeno. There was
some nice heat, but it seemed to be from red pepper. The sausage had a good
snap and texture, but was a bit heavy on the grease. Scott and James didn’t
mind this quite as much as I did. Scott and James score it 8.0/10. I give it
7.5/10 (just a tad too greasy for my taste). </div>
<div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
</div>
<div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
<strong><em>(P.S: When I picked up my kolaches Sunday morning they clarified that the sausage is a hotlink (which matches what we were tasting). When they use them in the kolaches, they add pickled jalapeños. So we are no longer confused.)</em></strong></div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="color: black; font-weight: bold;">Brisket:</span><span style="color: black;">
The brisket looks gorgeous, and has a wonderful smoke flavor. There’s a lot of
nice pepper. Scott and I did each get one bite that was a hair dry, but the
rest was perfectly moist and tender, that “melt in the mouth” consistency. All
of us call this 8.75/10. </span><span style="color: #00b050; font-style: italic; font-weight: bold;">(Scott's comment: Burnt end lottery winner!)</span> </div>
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<div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Pork Rib:</span> The ribs have a lovely pepper crust,
yet there’s a nice sweetness as well. They have the right amount of tenderness
and resistance, and there’s a lot of meat on each bone. The flavor includes
some excellent smoke and goes all the way to the bone. One of the best pork
ribs we’ve had. James gives it 9.0/10. Scott and I give it 9.5/10. </div>
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<div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Pork Shoulder:</span> This is moist without being
greasy. Looks like they use the same seasoning as on the rib, as there is the
nice combination of pepper and sweet. No gristle to speak of in the mix. Scott
and James give it 9.0/10. I give it 9.5/10. </div>
<br />
<div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
Kerlin
is turning out some excellent BBQ. The menu may be smaller than some places,
but everything is excellent. It’s worth checking out. I honestly can’t figure
out why the lines aren’t bigger. </div>
<br />
<div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">Is it worth a visit?</span> Yep. </div>
<br />
<div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">Is it worth a trip?</span>
Absolutely. Hell, I’d have called it a worthwhile trip just for the kolaches. </div>
<div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgjXXsVzMJBTWcKzSqmKjxjyt2fL9d81k4K93mAEbWz1GSd9bDsdtrz_NpETxNA67DLOSP_WydCHNDvhJXbu7MQbzaKUUusnDh47116zVbuWcsLMzqeLaDflKjGLXJFg1ET3k7uyBDP6F/s1600/IMG_3437.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgjXXsVzMJBTWcKzSqmKjxjyt2fL9d81k4K93mAEbWz1GSd9bDsdtrz_NpETxNA67DLOSP_WydCHNDvhJXbu7MQbzaKUUusnDh47116zVbuWcsLMzqeLaDflKjGLXJFg1ET3k7uyBDP6F/s320/IMG_3437.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>To beer or not to beer?!</em></td></tr>
</tbody></table>
<div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
And
while you’re in the area, detour a few miles east and check out <a href="http://www.hisignbrewing.com/">Hi Signbrewing</a>. They had their soft opening last weekend, and will have their official
opening 3/16/17. They are making some great beer, including a Blood Orange
Coffee Stout. We know it sounds strange, but it is really good! </div>
<div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
</div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
-Tom</div>
Servohttp://www.blogger.com/profile/16722280935789817607noreply@blogger.com5Austin, TX, USA30.267153 -97.74306079999996729.828484 -98.388507799999971 30.705822 -97.097613799999962tag:blogger.com,1999:blog-4568699063718063117.post-76482371768698300142017-01-21T17:12:00.000-05:002017-02-12T17:36:04.857-05:00<br />
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Review
of Hays County BBQ (<a href="http://mapq.st/2lyQF5E">San Marcos, TX</a>) </div>
<br />
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Hays
County BBQ <a href="http://www.hayscobbq.com/">Webpage</a>, <a href="https://www.facebook.com/HaysCoBBQ">Facebook</a>, & <a href="https://twitter.com/Hayscobbq">Twitter</a> </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
Scott had heard of a
new brewery between San Marcos and New Braunfels called <a href="http://www.drinkthedamnbeer.com/">Ruggedman Brewery</a> that
we decided to pay a visit to (more on that later). Since we were headed that
way anyway, it seemed like a good time to swing by Hays County BBQ. We'd like
what we'd seen of them at the <a href="http://www.bbqrecon.com/2015/11/texasmonthly-bbq-festival-long-center.html">Texas Monthly BBQ festival</a>, so an up-close visit
was in order. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
James, Scott, myself
headed down there and met Ric (my boss) and Jerry (Ric's dad). Hays County is
located on the feeder of southbound I-35. It's located in what honestly looks
like a small former used car dealership. They have some inside seating and a
large covered outside area out back with a venue for live music. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
They offer the
typical selection of meats: pork ribs, sausage (original and jalapeno-cheddar),
brisket, turkey, chicken, and pork chops. Between us we'll end up trying
everything but the chicken. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Jalapeno-cheddar sausage:</span> <span style="color: #00b050;">(</span><span style="color: #00b050; font-style: italic; font-weight: bold;">Scott's comments: A wonderful balance of jalapeño flavor,
cheese, and meat. Nice heat, but never overpowering. I swooned.)</span></div>
<div style="color: #0070c0; font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">(James' comments: Thought the cheese
was a little overpowering. </span></div>
<div style="color: #0070c0; font-family: Calibri; font-size: 11pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">Fact check about the swooning: I was
in close proximity to Mr. Valla at that moment, and he did some swooning.)</span></div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
James - 7.0/10, Scott - 9.0/10. Avg: 8.0/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Original Sausage:</span> The sausage is has an
excellent snap, and is very tender. There's a touch of heat. I personally found
it a touch greasy for my taste, but James and Scott both liked it more than I
did. Tom - 7.0/10, James and Scott - 8.0/10. Avg: 7.66/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Pork Chop</span>: The pork chop is bone-in, and is cut
to preference (so you can get it one inch thick, two inches thick, etc.). It is
extremely tender and has some excellent spices complimenting the smoky flavor.
Scott - 8.5/10. Tom and James - 9.0/10. Avg: 8.83/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Pork Ribs:</span> The pork ribs have a nice amount of
spice and there's a good smoky flavor. There was definitely some variation in
tenderness. Ric and I found ours to be reasonably tender, Scott felt his were a
bit tough, and James thought his was too tough. Scores varied a lot here as a
result. Tom and Ric - 8.5/10, Scott - 7.5/10, James - 6.0/10. Avg: 7.5/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Brisket:</span> The brisket has a heavy smoky flavor,
and there's a bit of pepper complimenting it (although smoke is definitely
dominant). It is very tender and well-rendered. My impression was that we all
felt it could use a heavier rub, and scores seemed to vary depending on how
much one likes smoke as the primary flavor. Ric - 6.5/10, Jerry - 7.0/10,
Scott, James, Tom - 8.0/10. Avg: 7.5/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Turkey:</span> The turkey was tender and extremely
juicy. It had a nice light smoky flavor, and a goodly amount of pepper.
Interestingly, the pepper flavor in the turkey was stronger (or at least more
noticeable) than it was in the brisket. James - 7.5/10. Ric, Scott, Tom -
8.5/10. Jerry - 9.0/10. Avg: 8.4/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
So what's the
verdict on Hays County? Well, you can look at it a couple of ways. We had
three items that averaged 8 or higher, which certainly ranks it as excellent in
our book. But you can also note that on every item that had more than two
people scoring it, at least two people found the item in the excellent range (8
or higher). So excellent ratings had a plurality or a majority for every item
there. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">Is it worth a visit?</span>
Definitely. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
Incidentally, once
you have had your BBQ, head a few miles further south to <a href="http://www.drinkthedamnbeer.com/">Ruggedman Brewery</a> (aka Drink the Damn Beer!).
It's run by three former marines who wanted to get into the brewing business.
They are turning out some excellent beer! </div>
<div style="color: #00b050; font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">(Scott:<span style="mso-spacerun: yes;"> </span>Every beer we had and sampled at
Ruggedman was very well done. We have a double IPA to look forward to drinking
next time around. And we're not IPA fans. It's that good!)</span></div>
<div style="color: #0070c0; font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">(James' comments: Absolutely agree!)</span></div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
-Tom</div>
Servohttp://www.blogger.com/profile/16722280935789817607noreply@blogger.com6San Marcos, TX, USA29.8832749 -97.94139410000002529.6629639 -98.26411760000002 30.1035859 -97.61867060000003tag:blogger.com,1999:blog-4568699063718063117.post-73808652975651852142016-12-27T18:00:00.001-05:002017-01-15T23:35:53.098-05:00<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
The Granary 'Cue & Brew (<a href="http://mapq.st/2jUT6yG">San Antonio, TX</a>) </div>
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<span style="color: #c00000; font-family: "georgia"; font-size: 14pt;">The Granary <a href="http://thegranarysa.com/">Webpage</a>, <a href="https://www.facebook.com/thegranarysa">Facebook</a>, <a href="https://www.instagram.com/thegranarysa/">Instagram</a>, and <a href="https://twitter.com/TheGranarySA">Twitter</a> </span><span style="font-family: "calibri"; font-size: 11pt;"> </span><br />
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="background: white; color: black;">The Granary has</span><span style="background: white; color: #cd232c;"> </span><span style="background: white; color: black;">been on our list for a while, especially once we’d heard about pastrami beef ribs on Tuesday. So, Scott, James and I headed down to see how it compared to the places in Austin. This certainly qualifies as a trip for us. </span> </div>
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<div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="background: white;">Nestled in the </span><span style="background: white; font-weight: bold;"><a href="http://atpearl.com/">Pearl District</a></span><span style="background: white;">, where the old Pearl Brewery once made beer. We'll leave the debate of that particular beer's quality for another day. The area has seen urban revitalization efforts come to fruition, and provide a new area for locals, San Antonio expats (*cough </span><span style="background: white; font-style: italic;">Scott</span><span style="background: white;"> cough*), and tourists alike to visit, just north of downtown (just west of 281, north of 35). Granary has obviously caught the eye and taste buds of </span><span style="background: white; font-style: italic;"><a href="http://www.expressnews.com/food/restaurants/article/Review-The-past-present-and-future-of-10835896.php">folks who get paid</a></span><span style="background: white;"> to check out places like this. </span> </div>
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<div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="background: white;">The Granary is counter service with pickup at a window
right next door. They also brew their own beer (Scott had their </span><span style="background: white; font-weight: bold;"><a href="https://untappd.com/b/the-granary-cue-brew-brown-ale/266791">Brown Ale</a></span><span style="background: white;"> while James and I had their </span><span style="background: white; font-weight: bold;"><a href="https://untappd.com/b/the-granary-cue-and-brew-socrates-coffee-ipa/316536">Coffee IPA (Socrates)</a></span><span style="background: white;">, both of which were excellent). Lunch is sandwiches
and plates (although meat can also be ordered ala cart), while the dinner menu
is more elaborate (smoked octopus? We must head back one evening!). But we each
order three meat plates, and will try most of their meats between us.</span></div>
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<div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
<strong>Chicken:</strong> <span style="background: white;">The chicken
was tender and had a slight smoky flavor. Mine as a touch dry in places, but
the others didn’t have this complaint. There also didn’t seem to be a lot of
flavor other than the smoke. This was probably the most divisive of the items
for us. Tom – 6.5/10. Scott – 7.5/10. James – 8.0/10. Avg: 7.33 </span></div>
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<div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
<strong>Pork Ribs:</strong> <span style="background: white;">I was the
only one trying these. They were juicy but just a tad tough. They had a decent
amount of smoke, and were nicely sweet with some black pepper to complement the
sweetness. A solid entry. Tom – 8.0/10. </span></div>
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<span style="background: white; font-weight: bold;">Brisket</span><span style="background: white;">: The brisket is very tender and has a nice bark. There’s a heavy smoke flavor complimented by black pepper. It’s good. All three of us score it 8.5/10. </span></div>
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<strong>Regular Sausage</strong>: The sausage is tender and juicy. It has a very good flavor, reminiscent of pastrami/corned beef itself (I ask, and someone tells me that the meat is brined before put in the sausage). It’s good. James and Tom – 8.5/10. Scott – 8.25/10. Avg: 8.42</div>
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<span style="background: white; font-weight: bold;">Spicy Sausage</span><span style="background: white;">: They use cayenne and red pepper instead of jalapeno,
which gives a nice bit of heat while not following the normal jalapeno model
(this is a plus in my book). It is also well-made, being tender and juicy.
James and Tom – 8.5/10. Scott – 9.0/10. Avg: 8.67. </span> </div>
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<span style="background: white; font-weight: bold;">Pulled pork</span><span style="background: white;">: The pulled pork is tender and moist without being
greasy. It is sweet and smoky, and does not need sauce to be good. Tom –
8.5/10. Scott – 9.0/10.</span><div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
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<span style="background: white;"></span> <strong>Pastrami Beef Rib</strong>: I was the only one to try this. I must admit I had some preconceptions. It’s always important to remember that pastrami is a style of preparation and technically NOT a flavor (although there are some common flavors used when making pastrami for deli meat). So, if you order this expecting to taste your normal pastrami sandwich, you’re going to be caught off guard. What you are getting is a beef rib that is VERY tender with a nice smoky flavor and some delicate seasoning. It also looks like it is rare (very red) even though it isn’t. It’s a quality beef rib. Tom – 9.0/10.
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The Granary has put together a quality BBQ place. They have some excellent food, and make some great beer to go with it. Consensus was that we’d probably spend way too much time here if we lived in San Antonio.
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<span style="background: white;">Interestingly, the layout inside seems a little different than a lot of places. They seem broken up into smaller rooms. The section we were in would have sat no more than 20 I would suspect. Definitely a lot quieter than most places. We liked it. </span> <div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
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<span style="background: white;"><span style="background: white; font-style: italic; font-weight: bold;">Is it worth a visit?</span><span style="background: white;"> Definitely. </span></span> <div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
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<span style="background: white;"><span style="background: white;"></span></span><span style="background: white;"><strong>Is it worth a trip?</strong> </span><span style="background: white;">Absolutely. It qualified as a trip for us but we certainly considered the time well spent. </span><div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="background: white;"></span> <div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
-Tom</div>
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Servohttp://www.blogger.com/profile/16722280935789817607noreply@blogger.com3San Antonio, TX, USA29.4241219 -98.49362819999998928.5394974 -99.784521699999985 30.3087464 -97.2027347tag:blogger.com,1999:blog-4568699063718063117.post-32745067504807479962016-12-09T18:00:00.000-05:002016-12-18T23:14:35.072-05:00<br />
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Review
of Corkscrew BBQ<span style="mso-spacerun: yes;"> </span>(<a href="http://mapq.st/2hh59kQ">Spring, TX</a>) </div>
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<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Corkscrew
BBQ <a href="http://www.corkscrewbbq.com/">Webpage</a>, <a href="https://www.facebook.com/csbbq24930">Facebook</a>, & <a href="https://twitter.com/CorkscrewBBQ">Twitter</a> </div>
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Heading back from
visiting my friend Loni, I detoured into Spring to pick up some Corkscrew BBQ
to take to friends in Pearland. Corkscrew had impressed me at the various
festivals I had been to, so it was time to see how they did on a more formal
visit. </div>
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Corkscrew BBQ is
typical counter service BBQ. They offer a wide selection of plates and
sandwiches as well as meat by the pound. I’ll be trying moist brisket, sausage,
turkey, and pork ribs. </div>
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<span style="font-weight: bold;">Turkey:</span> The turkey is very tender and moist.
There’s a light smoke flavor. I can taste a hint of some pepper in the rub, but
the seasoning is a little light for my taste. Overall let’s call it
6.5/10. </div>
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<span style="font-weight: bold;">Pork Ribs:</span> The ribs are tender and juicy
and have a nice crust. There’s a nice smoke flavor, but like the turkey I’m not
tasting much other than smoke and maybe a hint of pepper. I’d like some more
flavor here. 6.5/10. </div>
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<span style="font-weight: bold;">Brisket:</span> The brisket is moist and tender and
has a very nice bark. It has a wonderful smoky flavor and there’s some nice
pepper working here. This has all the flavor that the previous two didn’t quite
live up to. Call it 8.5/10. </div>
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<span style="font-weight: bold;">Sausage:</span> I made a tactical error, and forgot to
ask what type of sausage they have. Turns out it is a jalapeno sausage, as one
of my friends pointed out when I brought it back. Needless to say, this had me
suspecting I had an <span style="font-style: italic;">un-scorable</span> item for
myself…. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
Except I don’t.
Corkscrew has actually done something I thought was impossible: they’ve made a
jalapeno sausage I don’t just like, but love. It’s tender and juicy, with a
nice snap in the casing. You get a nice light heat from the jalapeno, but the
other flavors mask the taste (which is a plus in my book). This is really good.
Call it 8.5/10. </div>
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Corkscrew BBQ is
definitely producing some solid BBQ. I’d like to get back and try beef ribs
(Saturday only) and their pulled pork. </div>
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<span style="font-style: italic; font-weight: bold;">Is it worth a visit?</span>
Definitely. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">Is it worth a trip?</span> By our
standards, not quite yet. Only two scores at an 8 or above (so far). This may
be subject to change if/when we try other items. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
-Tom</div>
Servohttp://www.blogger.com/profile/16722280935789817607noreply@blogger.com5Spring, TX 77373, USA30.0799405 -95.4171600999999929.9700085 -95.578521599999988 30.1898725 -95.255798599999991tag:blogger.com,1999:blog-4568699063718063117.post-70705406470093938972016-12-08T15:00:00.000-05:002016-12-18T23:11:15.193-05:00
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<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Review
of Lost Pines BBQ<span style="mso-spacerun: yes;"> </span>(<a href="http://mapq.st/2hgUZjS">Giddings, TX</a>) </div>
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<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Corkscrew
BBQ <a href="https://www.facebook.com/lostpines.barbque/">Facebook</a>, & <a href="https://www.yelp.com/biz/lost-pines-bbq-giddings">Yelp</a></div>
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We’d reviewed City
Market in Giddings twice before, and been unimpressed both times. However,
since I was heading down to Pearland to visit friends, it seemed like a good
time to take a look at one of their other option: Lost Pines BBQ.</div>
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Lost Pines is
located along 290 in Giddings, and is typical counter service BBQ. They offer
the typical 1-3 meat plates as well as meat by the pound. I’ll be trying moist
brisket, sausage, turkey, and pork ribs. </div>
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<span style="font-weight: bold;">Turkey:</span> The turkey is tender, but is a touch
dry in some places. There’s a heavy smoke flavor (a plus), but a hint of a
metallic after taste (a minus). Overall let’s call it 5.0/10, </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Brisket:</span> The brisket is moist and tender.
However, it doesn’t have a lot of bark. There’s a touch of heat, but I can’t
taste anything that is causing it. In fact, other than the heat it doesn’t have
much flavor at all. Again, call it 5.0/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Pork Ribs:</span> Reasonably tender and juicy, but not
much crust. Yet again, there’s a touch of heat but not much other flavor.
5.0/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Sausage:</span> They have an all-beef sausage that has
a nice snap in the casing and is reasonably tender. There’s some heat (sounding
familiar), but not much other flavor. 5.0/10. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
I find Lost Pines
very interesting. Usually when you are noticing some heat, you either are
tasting something that is causing it (cayenne, jalapeno, etc.), or you can
taste other spices that may be masking the source of the heat, but you taste
SOMETHING. In the case of three of the four items I tried, there wasn’t really
much noticeable flavor at all (even smoke) other than the base taste of the
meat and the heat, which saved it from being unacceptable. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">Is it worth a visit?</span>
Everything earns a minimal passing grade. It’s an OK place for lunch. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">Is it worth a trip?</span> Nope. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
-Tom</div>
Servohttp://www.blogger.com/profile/16722280935789817607noreply@blogger.com5Giddings, TX 78942, USA30.1827159 -96.93637100000000830.127813900000003 -97.017052 30.2376179 -96.85569000000001tag:blogger.com,1999:blog-4568699063718063117.post-35672955029450695782016-11-26T15:00:00.000-05:002016-11-28T22:03:02.897-05:00
<br />
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Review
of Chisholm Trail BBQ<span style="mso-spacerun: yes;"> </span>(<a href="https://www.google.com/maps/dir/''/chisholm+trail+bbq+lockhart/@29.8702265,-97.7391982,12z/data=!3m1!4b1!4m8!4m7!1m0!1m5!1m1!1s0x864356e90f75dfbb:0xa2f255f561bbba85!2m2!1d-97.669158!2d29.870245">Lockhart, TX</a>) </div>
<br />
<div style="margin: 0in;">
<span style="color: #c00000; font-family: Georgia; font-size: 14pt;">Johnny's <a href="http://lockhartchisholmtrailbbq.com/">Webpage</a>, <a href="https://www.facebook.com/chisholmtrailbbq">Facebook</a>, & <a href="https://www.instagram.com/chisholmtrailbbq/">Instagram</a></span><span style="font-family: Calibri; font-size: 11pt;"> </span></div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic;">Be warned:</span> This is arguably the most divided
of our reviews so far, thus proving the point that taste is subjective (and in
James’ case, wrong! (J/K)). But we were definitely divided on two of the
staples. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
We’d mentioned
previously that Mike likes to ask local law enforcement about their favorite
local BBQ place. So when a Sheriff’s Deputy stated that Chisholm Trail BBQ was
better than any of the more famous Lockhart places, we felt we’d better see if
he was right.</div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
Mike, James and I
headed down late Saturday morning and arrived about 11:00. Chisholm, Trail is
typical counter service, but they are open for breakfast hours, and in addition
to the usual choice of BBQ meats (ham, turkey, sausage, brisket, chicken, pork
ribs, beef ribs), they also offer salads, potatoes, and a pretty big selection
of side. We order a variety of things to try. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaPDp7Sunx0FuTxpzf7sJZ2YYD-9eVKbqn7iLlQt8Ii7tOoMDzM4ZfNtEtnY7DeJsl7lTgfj9xHlTY_slPOSmwKGy42BWr_YswInj3bXcNnkGWqRrtTkBcMQTsuzv7Q2JvRp7IdjJEfRC/s1600/IMG_3055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaPDp7Sunx0FuTxpzf7sJZ2YYD-9eVKbqn7iLlQt8Ii7tOoMDzM4ZfNtEtnY7DeJsl7lTgfj9xHlTY_slPOSmwKGy42BWr_YswInj3bXcNnkGWqRrtTkBcMQTsuzv7Q2JvRp7IdjJEfRC/s320/IMG_3055.JPG" width="240" /></a></div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Turkey:</span> I’m the only one who tries the turkey,
and when I did I was asked an unusual question: Did I want it warm or cold? I
said warm (of course), and was treated to the sight of a plate of wrapped
sliced turkey being taken out of the refrigerator and placed in a microwave.
Hard to say what it would have been like otherwise, but this is very dry and
chewy. It has a light smoke flavor, but no other noticeable spice. My suspicion
is that the turkey is primarily used on salads, but no one said anything about
that. Tom: 4.0/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Chicken:</span> The chicken is also a little on the
dry side. It is also very bland, with the only noticeable flavor coming from
the sauce Mike added to it. Otherwise, even the skin doesn’t have much flavor.
Tom: 4.0/10, Mike: 3.0/10. Avg: 3.5/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Brisket:</span> The brisket looked a little dry when
we saw it on the cutting board, and mine at least matches. I ordered moist, but
it is tough, somewhat dry, and fairly bland. There’s not much smoke or flavor
from the rub. Mike agrees with this. James likes his however, feeling that it
has a good flavor. Tom and Mike: 4.0/10. James: 7.0/10. Avg: 5.0/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Sausage:</span> I found the sausage hard to score. It
was definitely well-made with a good snap in the casing. It was very tender as
well. But (mine at least) had no flavor to speak of, so it tasted like I was
eating a hamburger flavored hotdog with maybe a smidgeon of heat well at the
end. As a result, the grease was very noticeable. On the other hand, Mike and
James liked theirs a lot more, agreeing that it was well-made, but feeling it
had decent flavor. Tom: 4.0/10. Mike: 7.0/10. James: 8.0/10. Avg: 6.3/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Pork Ribs:</span> The pork ribs are a touch tough, but
they have a good crust and an excellent flavor. A nice rub and there is some
good smoke in the taste as well. These are quite good. Tom and Mike: 8.0/10. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
As you can see, on
everything all three of us tried there was at least one person who was throwing
off the average. We’ve always said taste is subjective, and this review
probably shows that more that any other review of a single place we’ve done. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">Is it worth a visit?</span>
Splitting the difference, probably. James indicated he would go again if he
lived in the area, and Mike would for the sausage and ribs. I probably would
not (and would stick to ribs if I did). </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">Is it worth a trip?</span> We all
agreed it was not. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
-Tom</div>
Servohttp://www.blogger.com/profile/16722280935789817607noreply@blogger.com4Lockhart, TX 78644, USA29.8849441 -97.66999959999998329.7748036 -97.831361099999981 29.9950846 -97.508638099999985tag:blogger.com,1999:blog-4568699063718063117.post-1695037926680359282016-11-01T17:00:00.000-04:002016-11-09T23:38:47.798-05:00<br />
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Review
of Johnny's<span style="mso-spacerun: yes;"> </span>(<a href="https://www.google.com/maps/place/301+Thomas+Arnold+Rd,+Salado,+TX+76571/@30.9473162,-97.5423087,17z/data=!3m1!4b1!4m5!3m4!1s0x86453be3c458c7fd:0x807793b57d788149!8m2!3d30.9473162!4d-97.54012">Salado, TX</a>) </div>
<br />
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Johnny's
<a href="http://johnnyssteaksandbbq.com/">Webpage</a>, <a href="https://www.facebook.com/johnnyssteaksandbbq">Facebook</a>, & <a href="https://twitter.com/JohnnysOutback">Twitter</a> </div>
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<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
Scott had the week
off (Happy Birthday, BTW) and I'm off on Tuesdays, so seemed like a good day
for a BBQ run. We figured we'd swing up to Salado and check out Johnny's, so we
loaded up James and headed north. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
</div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
Johnny's is a little
different in that it is a true sit down restaurant. No counter ordering here.
They bring your menus, your food, etc. From a BBQ perspective they offer
chicken, turkey, brisket, pork ribs, and sausage (original and jalapeno). But
they also have a substantial menu of other items: steaks, burgers, chicken,
pork chops, sandwiches, catfish on Fridays, etc. In fact, it seems as though
BBQ is a secondary part of the menu. We also notice a sign that indicates their
food is prepared fresh …. (Foreshadowing: A valid literary technique). But
James orders brisket and jalapeno sausage, Scott orders brisket, jalapeno
sausage, and turkey, and I order brisket, original sausage, and pork ribs. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Brisket:</span> The brisket has a nice smoke flavor
(mine does anyway), and a nice bark. But the fat isn't well rendered on a lot
of it. It's also a bit tough and dry in places. Scott comments that his is
actually a bit bland. James seems to like his a bit more, but he's smothered
his in sauce. Scott and I give ours 6.0/10. James gives his 8.0/10. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Jalapeno Sausage</span>: It's well made, with a nice
snap in the casing and reasonably moist and tender. But Scott commented that
there wasn't as much heat as he would like (bland comes up again). He scores it
7.5/10.</div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Original sausage:</span> This sausage is also well
made, with a nice snap, and is juicy and tender. There's actually a fair amount
of heat, and a flavor that reminds me of Christmas ham. Possibly clove or
allspice. There is one thing missing, which I'll comment on below. I'll score
it 7.5/10. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Turkey:</span> The turkey has a very nice spice
flavor, as well as some pepper. It's an excellent rub. But it is a touch dry
and tough in places. Scott likens it to Saturday after Thanksgiving leftovers
in terms of texture. Scott and I score it 6.0/10. James gives it 7.0/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Pork Ribs:</span> The ribs are overdone, and fall
completely apart when picked up. They are also extremely bland with no real
flavor at all (not even much pork flavor). No crust to speak of. I score them
4.0/10. Scott gives them 6.0/10. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
You'll notice bland
comes up an awful lot here. And with the exception of the brisket, you'll
notice the absence of another word: smoke. Except for the brisket, none of the
meats had any noticeable smoke flavor to them. If someone told me that the
turkey and sausage were roasted in the oven and the ribs in a slow cooker, I'd
believe it. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
It's a shame really,
because there's definitely some potential here. The turkey and the original
sausage both had an excellent base flavor, and there was a nice smoke flavor to
the brisket. Like the Cubs in game 1, they have the runners on base, but can't
seem to bring them home. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
It was also
interesting to note the sign about "Our Food is Prepared Fresh. Please be
Prepared to Wait". At a table service place some waiting is expected, but
I found it interesting that we waited as long as we did given that (based on
what we ordered) everything should have already been ready to go. They may work
under a philosophy of first come, first served, but I saw one table of two that
sat after ours that got their burgers before us. So I'm really wondering
if the "Our Food is made fresh" part applies to the BBQ as well. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
But I suspect this
place is more popular for the other items on the menu. Of the tables I could
see while we were there, no one else had ordered BBQ. Steaks, burgers, and
sandwiches seemed to be the dominant theme. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">Is it worth a visit?</span> It seems
like an OK place for lunch. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">Is it worth a trip?</span> From a
BBQ perspective, nope. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
-Tom</div>
Servohttp://www.blogger.com/profile/16722280935789817607noreply@blogger.com4Salado, TX 76571, USA30.9471278 -97.53862040000001330.8926528 -97.619301400000012 31.0016028 -97.457939400000015tag:blogger.com,1999:blog-4568699063718063117.post-36946302445627671092016-10-29T17:00:00.000-04:002016-11-09T01:19:57.024-05:00<br />
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Texas
Monthly BBQ Brisket Brunch<span style="mso-spacerun: yes;"> </span>(Austin, TX) </div>
<br />
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Texas
Monthly <a href="http://tmbbq.com/events/tmbbq-brisket-brunch/">Event Site</a> </div>
<br />
<div style="margin: 0in;">
<span style="color: #c00000; font-family: "georgia"; font-size: 14pt;">Juliet Ristorante <a href="http://juliet-austin.com/">Webpage</a>,<span style="mso-spacerun: yes;">
</span><a href="https://www.facebook.com/JulietItalian">Facebook</a>, & <a href="https://twitter.com/JulietItalian">Twitter</a></span><span style="font-family: "calibri"; font-size: 11pt;"><a href="https://twitter.com/JulietItalian"> </a></span> </div>
<br />
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
The
Beast Paris Smokehouse<span style="mso-spacerun: yes;"> </span><a href="http://www.thebeast.fr/">Webpage</a>,<span style="mso-spacerun: yes;"> </span><a href="https://www.facebook.com/thebeastparis">Facebook</a>, & <a href="https://twitter.com/TheBeastParis">Twitter</a> </div>
<br />
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Barbecue
Wife <a href="http://www.barbecuewife.com/">Webpage</a>, <a href="https://www.facebook.com/catherine.stiles">Facebook</a>, & <a href="https://twitter.com/BarbecueWife">Twitter</a><br />
<br />
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</div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 10pt;">
On October 29th, 2016, Texas Monthly BBQ
held their first annual BBQ Brisket brunch. And they started off with a bang,
hosting a collaborative event with Pitmaster Thomas Abramowicz from <span style="font-weight: bold;">The Beast Paris Smokehouse</span> (Paris, France) and
Chef Jacob Weaver from<span style="font-weight: bold;"> Juliet Ristorante</span>
(Austin, TX). A shout-out also goes to Aaron Franklin, who loaned out a pair of
pits so they would have smokers available. </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3RGftvzXXWOvrB2Wks12MUt-E7twI2DnCpD-8BSE1QxKYRYSPZ1mF8ER8rh-AsWYLNbVPjj_u7ULnIFikgSOV2YNlwC6v9VQuDrpD-OMSIBLWb1J3iBieX83CM54x3bAJvhCHDAreMOHX/s1600/untitled14.bmp" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3RGftvzXXWOvrB2Wks12MUt-E7twI2DnCpD-8BSE1QxKYRYSPZ1mF8ER8rh-AsWYLNbVPjj_u7ULnIFikgSOV2YNlwC6v9VQuDrpD-OMSIBLWb1J3iBieX83CM54x3bAJvhCHDAreMOHX/s320/untitled14.bmp" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2nd from left - Thomas Abramowicz; Far right - Jacob Weaver</td></tr>
</tbody></table>
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Free mimosas and Bloody Maries (with the
latter courtesy of <span style="font-weight: bold;">Barbeque Wife</span>) were
served at the beginning. After a brief speech by <a href="https://twitter.com/BBQsnob">Daniel Vaughn</a> (Texas Monthy's
BBQ Guru), they began serving. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 10pt;">
<span style="font-weight: bold;">First
course consisted three dishes:</span> Smoked red beets with pickled gold beets,
Dijon Chantilly Culatello, and chervil; Beef Tenderloin Carpaccio with
Parmigiano, fried capers, pea tendrils, and Tonnato; and Grilled Beef tongue
with Black truffle hash browns, shaved red onion, pickled jalapeno, and
Balsamic BBQ sauce. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 10pt;">
The beets had a wonderful smoky flavor.
They had some moisture but were not overly juicy. Smoking seemed to make them a
little less sweet than normal (which is a plus in my book). I normally don't
like beets, but I liked these. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 10pt;">
The Carpaccio was extremely tender and
had a wonderful flavor. Fried capers were an interesting touch. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 10pt;">
The grilled beef tongue also tasted
wonderful, and was easily cut with a fork. The balsamic BBQ sauce made a nice
contrast. I did not try the hash browns (allergy issue). </div>
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<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 10pt;">
<span style="font-weight: bold;">Second
course consisted of:</span> Jalapeno cornbread muffins; a greens salad; sliced
brisket; pork and duck liver terrine, Dijon, Cornichon, and Mostarda; and a
Cassoulet with Duck, Tarbais beans and other wonderful things.</div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 10pt;">
The jalapeno cornbread muffins and the
salad were both good for what they are. The salad had a dressing that had an
interesting bitterness to it. I liked it, but noticed that not much got eaten
by the rest of the table. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 10pt;">
The brisket had an excellent smoky
flavor, as well as some nice pepper. Having said that, it was definitely on the
tough side, as it had to be cut with a knife. This was commented on by others
at the table. If I was scoring it on a Recon scale, 6.5/10. Flavor is
excellent, but for a Texas style BBQ it needs to be a lot more tender. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 10pt;">
I've never had pork or duck liver before,
and to be honest I expected to not like this one. But this tasted really good.
It looked almost like slices of bread, and had a nice slightly sweet flavor.
You could taste both meats in there, and this was my favorite dish so far….</div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 10pt;">
Until the Cassoulet. Oh my goodness. The
Pitmaster and his team would come out later and talk about this dish. It was
prepared in the smokers, and had homemade sausage, smoked duck, what appeared
to be pork belly, and some wonderful beans and onions. Honestly, if I had gone
home having had just this dish, it would have been a worthwhile event. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 10pt;">
<span style="font-weight: bold;">Third
Course: </span>Apple pie with a cheddar crust and caramel whipped cream. The
apple pie part itself was very good, as was the whipped cream. I've never had a
cheese crust in pie, and this just didn’t appeal to me. I know apples and
cheese are a popular combination with some, but I'm not a fan of that flavor
combination and it also made the crust a lot tougher. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0pt 0pt 10pt;">
This was an excellent first brunch. The
food was outstanding and the combination of styles made for some interesting
dishes. Hats off to Thomas, Jacob, and their staff, and a big Thanks to Texas
Monthly for setting this up. See you there next year!</div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
-Tom</div>
Servohttp://www.blogger.com/profile/16722280935789817607noreply@blogger.com9Austin, TX, USA30.267153 -97.74306079999996729.828484 -98.388507799999971 30.705822 -97.097613799999962tag:blogger.com,1999:blog-4568699063718063117.post-20405714361130254302016-10-21T17:00:00.000-04:002016-10-31T16:45:27.055-04:00
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<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Review
of Pecan Lodge (Dallas, TX) </div>
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<div style="margin: 0in;">
<span style="color: #c00000; font-family: Georgia; font-size: 14pt;">Pecan Lodge <a href="http://pecanlodge.com/">Webpage</a>,<span style="mso-spacerun: yes;">
</span><a href="https://www.facebook.com/PecanLodge">Facebook</a>, & <a href="https://twitter.com/PecanLodge">Twitter</a></span><span style="font-family: Calibri; font-size: 11pt;"><a href="https://twitter.com/PecanLodge"> </a></span></div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
October 21<span style="vertical-align: super;">st</span>, 2016. Friday. About 1:30pm. In less
than 24 hours I'll be participating in the Dallas area <a href="https://toughmudder.com/obstacles">Tough Mudder</a>.
Given that I'm 47 and not in the greatest shape, where should I have what may
be my last meal? Let's try Pecan Lodge. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
Located in what I
believe is called the "Deep Ellum" area of downtown Dallas, Pecan
Lodge still manages a rustic feel on the inside, as well as a decent-sized
outside dining area. You order at one counter and pick up at another, and they
also have a separate line for large orders (5 pounds or bigger I believe). </div>
<div style="color: #00b050; font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">(Scott's Comment: Deep Ellum is
actually east of downtown.)</span></div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
Their smoked meat
menu isn't as large as some places, as they offer brisket, beef ribs, pulled
pork, pork ribs, and sausage (original and jalapeno). But I do see a sign
inside for burnt ends, and they also serve fried chicken. I decide to get a
three-meat plate (moist brisket, pulled pork, pork ribs), and add on a link of
original sausage. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Sausage</span>: The original sausage is a pork
sausage. The casing has an excellent snap, and there is plenty of moisture
inside. It has a nice smoky flavor and a touch of heat from the spices. Call it
9.0/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Pulled pork</span>: The pulled pork is moist but not
greasy. It also has a nice smoke flavor, but there's a touch of sweetness in
there, as well as some pepper. It stands quite well on its own without sauce. I
give it 9.0/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Pork Rib</span>: The rib had a very nice crust, but
was still tender inside without being overdone. There's a lot of meat on the
one I got. Again, there's a lot of smoke flavor, some nice pepper, that touch
of sweetness, and just a bit of heat. This rib is excellent. Call it 9.5/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Brisket</span>: The brisket has an excellent bark and
is incredibly tender. It has a very strong smoky flavor (always a plus), and a
nice strong pepper flavor as well. It practically melts in the mouth. Call it
9.5/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
I'd heard good
things about Pecan Lodge, and it certainly lives up to the hype. It's easily a
contender for one of the best places in Texas (and the lunch lines seem to
support it). Jeremy (the Pitmaster) is certainly turning out some of the best
BBQ in the state. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">Is it worth a visit?</span>
Absolutely. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">Is it worth a trip?</span> Again,
absolutely. I'd come to Dallas primarily for the Tough Mudder, but if I'd
turned around and gone home after eating here, I'd still have considered it a
day well spent. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
One thing to note:
As near as I can tell, there's no free parking in the area. Plan on paying (I
spent $2 in the lot a block over). </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
-Tom </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
PS: It wasn't
pretty, but yes, I did survive the Tough Mudder.</div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="color: red; font-style: italic; font-weight: bold;">(Mudder's response:
"You survived this time... Next time however...")</span><span style="color: black;"> </span></div>
Servohttp://www.blogger.com/profile/16722280935789817607noreply@blogger.com6Dallas, TX, USA32.7766642 -96.79698789999997632.3496592 -97.442434899999981 33.2036692 -96.151540899999972tag:blogger.com,1999:blog-4568699063718063117.post-21792783380751633332016-10-16T17:00:00.000-04:002016-10-31T16:10:10.235-04:00
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<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Visiting
the Gettin' Sauced Festival (Austin, TX - <a href="http://shadyspringspartybarn.com/">Shady Springs Party Barn</a>) </div>
<br />
<div style="margin: 0in;">
<span style="color: #c00000; font-family: Georgia; font-size: 14pt;">Gettin' Sauced Festival <a href="https://www.facebook.com/pages/Gettin-Sauced/139872462725933">Facebook</a>, <a href="https://twitter.com/GettinSauced">Twitter</a>, & <a href="http://www.gettinsauced.com/">Webpage</a></span><span style="font-family: Calibri; font-size: 11pt;"> </span> </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
BBQ Festivals come
in all shapes in sizes. At one end you have <a href="http://www.bbqrecon.com/2015/11/texasmonthly-bbq-festival-long-center.html">Texas Monthly’s BBQ festival</a>, which
will have 27 participating BBQ joints this year and will have thousands of
visitors (with correspondingly long lines). On the other side you have Gettin’
Sauced . </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
A smaller and much
more laid-back affair, Gettin’ Sauced held their 6<span style="vertical-align: super;">th</span> annual festival (and their 5<span style="vertical-align: super;">th</span>
was held in 2014) this weekend. A grand total of 12 vendors were there, and two
of them were sauce only. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
Yes, Gettin’ Sauced
is a BBQ sauce festival as much as a BBQ festival, with a sauce judging
contest. So we will actually be discussing sauce in this posting. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
You wonder: <span style="font-style: italic;">For a cost of $40 is it worth going to?</span> Well,
not only do you get to sample (mostly unlimited) BBQ from some of the better
places around, but there was also live music AND free beer. Several breweries
including <a href="http://www.independencebrewing.com/">Independence</a>, <a href="http://www.middletonbrewingtx.com/">Middleton</a>,<a href="http://infamousbrewing.com/index.html"> Infamous</a>, and <a href="http://www.saintarnold.com/">St. Arnold</a> were there, and if
you bought a BBQ pass the beer was free. There was free <a href="http://www.topochicousa.net/#default">Topo Chico</a> mineral
water as well. In short, you actually got a lot of extras for your $40. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
You can see the list
of BBQ places on the website above. It should be made clear that there was
nothing bad there. Everything ranged from at least good to excellent. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
Six of us went to
the festival: Myself (Tom), Tish, Scott, Sherrie (whom you may remember from
TMBBQ Fest last year), Stephen, and James. What we’ve decided to do is ask each
of us what three food items and sauces stood out the most from the festival. (Not
everyone replied). </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Tom</span>: For Food, the three items that stood out
the most would have to be <a href="https://twitter.com/BBQBrotherton">BBQ Brotherton’s</a> Blackened Shrimp boudin (which was
awesome), the pork rib from <a href="http://www.miltspitbbq.com/">Milt’s</a> (which had a delightful bit of heat), and
the boudin from <a href="http://tinroofbbqtexas.com/">Tin Roof</a> (which was also excellent)! For sauces it would have
to be <a href="https://www.facebook.com/pages/Mikey-Vs-Foods/232309543567027">Mikey V’s Cherry BBQ Sauce</a> (at the BBQ Brotherton table) which has an
awesome flavor but would seem to go best with pork, chicken, or seafood;
<a href="http://m.mainstreethub.com/louiemuellerbarbecue">Louie Mueller’s</a> Mustard -based sauce; and <a href="http://realdopebbq.com/">Slab BBQ’s</a> Mustard based sauce. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Tish</span>: For food it was the pork rib and the
boudin from Tin Roof BBQ, and the serrano cheese sausage from <a href="https://www.facebook.com/2M-Smokehouse-catering-1707902716153504/">2M Smokehouse</a>.
For sauce it was Louie Mueller’s Jalapeno sauce, the <a href="http://www.mikeyvsfoods.com/">Mikey V’s Rasberry Reaper</a>,
and Tin Roof’s original sauce. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Stephen:</span> <span style="background: white;">Brotherton's
had the best overall. This includes meat and sauce. Their raspberry sauce was
amazing. Only thing is that if I had a BBQ at home I would still need some
other sauce. As good as the raspberry sauce was I don't think I could have eat
it with a whole meal. </span></div>
<div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="background: white;">Louis Miller had a great mustard sauce. I'm not a huge
pulled pork fan. I don't hate it I'm just ambivalent. But that mustard BBQ
sauce was the perfect compliment. </span></div>
<div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="background: white;">I wasn't particularly impressed with any of the
brisket. Maybe I'm spoiled with having Valentina's right down the road but they
all could have been rendered a bit more. That said the very first booth (Tin
Roof) had some great ribs. But their sauce wasn't good. It was way too
“tomatoie”. I like my BBQ sauce thin. I also like my spaghetti sauce thin and I
couldn't tell which of the two this was supposed to be.</span><span style="background: white;"> </span></div>
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<div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="background: white; font-weight: bold;">Sherrie</span><span style="background: white;">: (Sherrie only commented on one of each). For sauce it was Slab BBQ’s
mustard sauce (hot and tangy without being sweet). . For food it was Louie
Mueller’s pulled pork (moist and tangy). </span><span style="background: white;"> </span></div>
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<div style="color: black; font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="background: white;">I will say that a low key festival like this is really
nice. TMBBQ offers more selection, but there’s a lot more to enjoy in a quiet
atmosphere like this. We all had a good time and it is definitely something we
hope to go to again.</span> </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
-Tom (writing on
behalf of all of us)</div>
Servohttp://www.blogger.com/profile/16722280935789817607noreply@blogger.com3Austin, TX, USA30.267153 -97.74306079999996729.828484 -98.388507799999971 30.705822 -97.097613799999962tag:blogger.com,1999:blog-4568699063718063117.post-28784754548647072052016-09-30T18:00:00.000-04:002016-10-01T22:09:07.662-04:00
<br />
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
La BBQ
Revisited (Austin, TX - <a href="https://www.google.com/maps/place/1906+E+Cesar+Chavez+St,+Austin,+TX+78702/@30.2568297,-97.723919,19z/data=!4m5!3m4!1s0x8644b5b45e48e3f1:0x59f1018d4f3551b5!8m2!3d30.257146!4d-97.723919">Aztec Food Park</a>) </div>
<br />
<div style="margin: 0in;">
<span style="color: #c00000; font-family: Georgia; font-size: 14pt;">La BBQ <a href="https://www.facebook.com/labbq78704">Facebook</a>, <a href="https://twitter.com/la_Barbecue/with_replies">Twitter</a>, & <a href="http://www.labarbecue.com/">Webpage</a></span><span style="font-family: Calibri; font-size: 11pt;"> </span></div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
It has been a little
over a year since <a href="http://www.bbqrecon.com/search?q=La+BBQ+Review">I visited La BBQ</a>, and in that time they moved from their old
location to a new one on East Caesar Chavez. Mike mentioned he and Johnny were
going to pick up some BBQ and I headed on down to say “Hi”, pick up some for
Tish and myself (and Scott chimed in for some as well), and see what (if
anything) had changed. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
They are now located
in the Aztec Food Park, and lines do start forming early. There were about 15
people ahead of us and another 40 or so behind us at 10:45. When I get to order
(more on that at the bottom) I order moist brisket, pork ribs, turkey, sausage,
and a beef rib. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Sausage:</span> The sausage is still their hot gut. It
had a flavor last time that didn’t quite appeal to me. Not sure what they
changed, but this is definitely better. It is still excellently prepared, with
a nice snap, and there is some very nice heat in the flavor. Incidentally, if
you like savoring the different flavors of your BBQ I’d eat this one last. I’m
now scoring this 8.0/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Pork Ribs:</span> They still have a wet rub in the
process, but there’s definitely a better crust this time. They have a nice
combination of sweet and spice, and are tender without being overcooked. I’m
now scoring them 8.5/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Beef Rib:</span> The beef rib has a nice smoky flavor,
and is nice and tender. There’s a lot of good pepper and it isn’t as salty as
last time. Call it 9.0/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Turkey:</span> The turkey is tender and juicy, with a
nice amount of pepper in the rub. It has a nice smoke flavor as well. Call it
9.0/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Brisket:</span> The brisket is as excellent as I
remember. It has a nice bark, is moist and smoky, and there’s a nice pepper
flavor as well. Still 9.5/10. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
It looks like the
move hasn’t hurt La BBQ in terms of quality. Everything was either the same or
has improved. They are definitely turning out one of the best smokes in the
area, and it is worth checking out if you have the time. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
And if there’s a
catch, it is going to be time. In my last write-up, I commented that as a
trailer the line seemed to move slower. It sparked a post on perception, as I
had been in a line half as long as a Franklin line, but still waited 2 hours. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
But today there were
15 people in front of us, and they weren’t all separate orders. Line started
being served at 11:00, and I got my order at 11:58. So basically an hour to
serve 18 people (and not 18 orders). I’m not sure what’s slowing things down
(although it seems that take-out orders may be part of it) and maybe I just
caught them on a really bad day. But be aware that the wait at La BBQ seems to
be a lot longer than the norm (even for trailers). </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">Is it worth a visit?</span>
Absolutely. *</div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">Is it worth a trip</span>? Again,
absolutely. * It is some of the best BBQ in the area. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
*With the caveat
that the wait may add substantially more to the time than the norm. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
-Tom </div>
Servohttp://www.blogger.com/profile/16722280935789817607noreply@blogger.com6Austin, TX, USA30.267153 -97.74306079999996729.828484 -98.388507799999971 30.705822 -97.097613799999962tag:blogger.com,1999:blog-4568699063718063117.post-68250446141922158142016-09-17T18:00:00.000-04:002016-10-01T21:44:19.176-04:00<br />
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Porker's
BBQ Review (Naples, FL @ Naples Beach Brewery) </div>
<br />
<div style="margin: 0in;">
<span style="color: #c00000; font-family: "georgia"; font-size: 14pt;">Porker's BBQ <a href="https://www.facebook.com/porkerbbq/">Facebook</a>, <a href="https://twitter.com/porkerbbq">Twitter</a>, & <a href="https://www.yelp.com/biz/porker-bbq-naples?adjust_creative=bing&utm_campaign=yelp_feed&utm_medium=feed_v2&utm_source=bing">Yelp</a> Page (<a href="http://porkerbbq.com/">Website</a> is
there; but not really up yet) </span></div>
<div style="margin: 0in;">
<span style="color: #c00000; font-family: "georgia"; font-size: 14pt;"><a href="http://www.naplesbeachbrewery.com/">Naples Beach Brewery</a></span><span style="font-family: "calibri"; font-size: 11pt;"> </span></div>
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You've heard mention
of Al, who lives in Marco Island, Florida and has posted to this blog a few
times. Our friend Loni and I went to visit him. While the bulk of the time was
spent eating seafood (Loni may live in the Houston area but I live in Austin),
we did want to see if there was good BBQ in the area. As luck would have it, we
were able to combine the trip with some good beer. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
Porker's is not a
typical business (at least by Texas standards). As near as I can tell, they are
a small trailer only open Friday and Saturday at the Naples Beach Brewery (you
were wondering why that was linked above, weren't you?). </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<em><strong><span style="color: #0b5394;">(Al's comment: In talking with the guys, it looks like they have a commissary in the same park as the brewery, but that is mostly for the catering side of things.)</span></strong></em></div>
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Despite being small they
have a fairly good selection of meats. We hit the brewery about noon on
Saturday, and ordered our BBQ about 12:30pm. They do a combo platter for one or
two, so we just got it for 3. It consisted of pork belly, pork ribs, brisket,
burnt ends, original sausage, and jalapeno-cheddar sausage. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Jalapeno-Cheddar Sausage:</span> Al and Loni tried
this one. It is an all-pork sausage. They both felt that while the basic
preparation was good (juicy, good snap), the cheese was overpowering. That's
one thing I seem to hear a lot about this particular type of sausage. It's hard
to strike the balance, and too much cheese can get in the way. They rule it as
decent, but not great. Loni gives it 6.0/10. Al gives it 6.5/10. </div>
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<span style="font-weight: bold;">Brisket:</span> Al and I try the brisket. It is tender
and moist. Both of us agree that it is a touch heavy on salt, and light on
pepper and smoke. There's a decent bark on it, so it is partially the rub and
partially the wood. It is definitely on the high end of good, but not quite
into great. The burnt ends (they were served separately) don't really change
our impression. Al and I both give it 7.0/10. </div>
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<span style="font-weight: bold;">Pork Ribs:</span> The ribs have a good crust on them.
There's a nice smoke flavor, and they are definitely tender without being
overdone. There's a lot of meat on them. The rub has some nice pepper but also
just a touch of sweetness from their sauce. Al and I both give them 8.5/10. </div>
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<span style="font-weight: bold;">Pork Belly:</span> The pork belly has a good smoky
flavor. It's very tender and there is a very nice pepper flavor to them. They
are a touch sweet as well. Loni gives it 8.0/10. Al and I give it 8.5/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Pulled Pork:</span> Again, there's that touch of
sweetness, and an excellent smoky flavor. It's moist without being greasy. It
tastes just fine without the sauce, although sauce doesn’t hurt it. Loni gives
it 8.0/10. Al and I give it 8.5/10.</div>
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<span style="font-weight: bold;">Pork Loin:</span> The pork Loin is tender and moist
with a nice crust. It has a nice smoky flavor and a good touch of spice
with just a hint of heat. Al and I both give it 8.0/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Original Sausage:</span> This is also a pork sausage.
There's a nice snap in the casing. You can taste smoke, some spice, and just a
bit of heat. It's very tender and juicy as well. Al gives it 8.0/10 while Loni
and I give it 8.5/10 (and Loni liked it enough that she ordered a second link
to nibble on while Al and I were drinking). </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
The question I asked
before I left on this trip was "Could anyone recommend a good BBQ place in
South-West Florida"? No one came up with any suggestions. But it looks
like we managed to find some anyway. Porker's is definitely turning out some fine
quality smoked meats. Nothing scores below good, and everything pork related
(except the jalapeno-cheddar sausage) rates as excellent and can hold its own
with anything over here. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<strong><em><span style="color: #0b5394;">(Al's comment: It's my oasis in a BBQ desert. :-))</span></em></strong></div>
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<span style="font-style: italic; font-weight: bold;">Is it worth a visit?</span>
Absolutely.</div>
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</div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">Is it worth a trip?</span>
Absolutely, with a disclaimer. To the best of my ability to determine, it is
only open on Friday and Saturday at the Naples Beach Brewery. The Brewery is
certainly worth a trip in itself, and there are some board games there as well
as the usual TVs showing sports, but you may want to consider whether you pack
the young kids up for a 60+ mile trip just for the BBQ if the venue doesn't
appeal. But then, what's not to like about great BBQ and great beer? <br />
</div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
-Tom </div>
Servohttp://www.blogger.com/profile/16722280935789817607noreply@blogger.com8Naples, FL, USA26.1420358 -81.794810325.913972299999998 -82.11753379999999 26.3700993 -81.4720868tag:blogger.com,1999:blog-4568699063718063117.post-37126180310033704382016-08-26T20:30:00.000-04:002016-09-03T19:52:32.866-04:00
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Brotherton
Barbeque & Catering (AKA BBQBrotherton - Pflugerville, TX)</div>
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<span style="color: #c00000; font-family: Georgia; font-size: 14pt;">Brotherton's <a href="http://www.brothertonbarbecue.com/">Website</a>, <a href="https://www.facebook.com/BrothertonBBQ/about/?entry_point=page_nav_about_item&tab=overview">Facebook</a>, <a href="https://twitter.com/BBQBrotherton">Twitter</a>, & <a href="https://www.yelp.com/biz/brotherton-barbecue-and-catering-pflugerville">Yelp</a> Page</span><span style="font-family: Calibri; font-size: 11pt;"> </span></div>
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Those who follow BBQ
may know John Brotherton from former locations <a href="https://www.yelp.ca/biz/hall-of-flame-bbq-pflugerville-2">Hall of Flame BBQ</a> in
Pflugerville or <a href="https://www.facebook.com/CurlysPerfectPig/about/?entry_point=page_nav_about_item&tab=overview">Curly’s</a> in Round Rock. Some may also know that he currently
runs Brotherton BBQ as a catering business. But he does do the occasional
pop-up. On Wed, 7/27/16, he did one at <strong><a href="http://txgrowlerbar.com/">The Growler Bar</a></strong> in Pflugerville? How’d
it go? <a href="http://www.wideopencountry.com/pop-up-barbecue-restaurant-has-texans-lining-up-for-hours/">Well, apparently there were long lines and police controlling traffic:</a> </div>
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I missed that one
(Wednesday and Tuesday aren’t the same day?), so when I heard he was doing
another one on Friday 8/26, I figured I needed to swing by. I also thought I’d
be smart and show up about 45 minutes before opening. Good call, as I was
“only” about 100 people back in line. (Note to self: show up much earlier next
time). </div>
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The line was a lot
like the line at Franklin: very casual with a lot of socializing. The Growler
staff was checking on people, and everyone was very willing to hold your place
while you went and got a drink or hit the facilities. A lot of people have come
out specifically to see John, and I personally recognized Bryan (<a href="https://twitter.com/BBQBryan">@BBQ Bryan</a>) as
well as Robert from <a href="https://www.yelp.com/biz/fullhouse-bbq-georgetown">Fullhouse BBQ</a>. They bring by samples of burnt beef belly, which are excellent! </div>
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John is extremely
friendly, and is spending a lot of time with the crowd chatting about pretty
much everything and anything they want. KVUE news shows up and spends some time
interviewing John as well as taking some establishing shots of the crowd. He does
take a few people (including myself) back behind the trailer and we get some
larger than normal samples of brisket while we’re waiting for our order. I end
up with a lovely piece of burnt end that is just the right combination of
crispy and tender, and I’m suddenly very glad I’ve already ordered or else my
wallet might be in trouble.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pBOjWfl88xgG1oL723DVzfexBug3xyV7oBjNHqqHs-fd3bObkuLk5pcflWPkeF-kqHElycG8beJ1htT88hqMXpIflu20ypD0EFDQB1St7lCFZIIHT0bbTH8Jf75leb1lzcJsiej8bWPe/s1600/First+taste+free+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pBOjWfl88xgG1oL723DVzfexBug3xyV7oBjNHqqHs-fd3bObkuLk5pcflWPkeF-kqHElycG8beJ1htT88hqMXpIflu20ypD0EFDQB1St7lCFZIIHT0bbTH8Jf75leb1lzcJsiej8bWPe/s320/First+taste+free+2.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>(Hey... The first taste is free)!</strong> </td></tr>
</tbody></table>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
They are serving
ribs, pork belly, brisket, turkey, and sausage (mild and jalapeno/cheddar), but
run out of ribs just before I order and mild sausage just after I order (but
before I get my food), so I’ll be trying brisket, turkey, and pork belly. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_oJtj-nQ8FWvz6OH8ucrNsRiDTiUEyQIVk19IqmQnlpK4A4jCVWOWrC1c7Rrp5psnhusrMgclGGEdTMnGjItWQAS-FAFnI7-Hz8yYfr1nelJdVk5J_TbbppFEoE_bJQvlCWS7BTr8uFd7/s1600/pork+belly.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_oJtj-nQ8FWvz6OH8ucrNsRiDTiUEyQIVk19IqmQnlpK4A4jCVWOWrC1c7Rrp5psnhusrMgclGGEdTMnGjItWQAS-FAFnI7-Hz8yYfr1nelJdVk5J_TbbppFEoE_bJQvlCWS7BTr8uFd7/s320/pork+belly.JPG" width="240" /></a></div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Pork Belly:</span> The pork belly is nice and tender
without being overcooked or greasy. It has a light smoky flavor, some nice
pepper, and a hint of other spices. Don’t worry Charlotte, Wilbur died for a
noble cause. I score it 8.5/10. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvE6htE1KBiVM5rTt3cvU21CBu0V5uoLjcAUYLPKCDtZkctN_hKlWbPB9faUGPaJQxASh5t88Xz0rIPYYzjmkxdl_jWSalPSimWRGZPksYAlDjAtZevXQTZ4JO6R5-2NqJVxXVIXVVLh4h/s1600/turkey.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvE6htE1KBiVM5rTt3cvU21CBu0V5uoLjcAUYLPKCDtZkctN_hKlWbPB9faUGPaJQxASh5t88Xz0rIPYYzjmkxdl_jWSalPSimWRGZPksYAlDjAtZevXQTZ4JO6R5-2NqJVxXVIXVVLh4h/s320/turkey.JPG" width="320" /></a></div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Turkey:</span> The turkey is extremely tender and
juicy. There’s a medium amount of smoke, and a strong black pepper flavor. I
also had an end piece with some skin on it and it was nice and crispy. I’ll
score it 9.0/10. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH7hc0LjaW0uT07bwhpL4u_NZ5hySrEOA5GnzZd8w5XokLuNridBP7WgfDE-83KvnyKP0W7mobXijsBxcsp0ezwQo5cXhvpeAJzVGoU1czhrWPBHDmW7I3px30Z2CCZlGnf8hkc5TAHYMv/s1600/brisket.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH7hc0LjaW0uT07bwhpL4u_NZ5hySrEOA5GnzZd8w5XokLuNridBP7WgfDE-83KvnyKP0W7mobXijsBxcsp0ezwQo5cXhvpeAJzVGoU1czhrWPBHDmW7I3px30Z2CCZlGnf8hkc5TAHYMv/s320/brisket.JPG" width="240" /></a></div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Brisket:</span> The brisket has a very strong smoke
flavor (a personal preference of mine) as well as a lot of black pepper.
There’s also a touch of sweetness to it I can’t quite place, but accents the
pepper nicely. It is a classic example of melt-in-your-mouth. I had a large
burnt end in my order, and it showed that the one I got as a sample from John
was no fluke. This is brisket done right. Call it 9.5/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
“How good can it be?
It’s just a trailer,” was a comment I did overhear from one person while I was
getting a drink and waiting for it to open. This did seem to be someone who was
not waiting for the BBQ. It’s always interesting to see how people react to
food trailers. Austin seems to enjoy them for the most part while Georgetown
seems reluctant to embrace them. Based on the line I saw and the comments from
the people around me in line (most of whom were from Pflugerville), there
doesn’t seem to be too much problem with the food trailer in that area. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjprgupN314b0bFIGiL9y11I4nzSOxUatWRVjeC_nJErUjRI4S8YTiWB2N8Kxhe1I1CS8LBxThDQ3sLvNKrrAm6lAB9Fwe1m3vq1TAgDUowibHReNDwkc3ewWGzcvbI4xfdxotqo_4dXeD2/s1600/Smoker.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjprgupN314b0bFIGiL9y11I4nzSOxUatWRVjeC_nJErUjRI4S8YTiWB2N8Kxhe1I1CS8LBxThDQ3sLvNKrrAm6lAB9Fwe1m3vq1TAgDUowibHReNDwkc3ewWGzcvbI4xfdxotqo_4dXeD2/s320/Smoker.JPG" width="320" /></a></div>
<div style="font-size: 12pt; margin: 0in;">
<span style="font-family: Calibri;">Pflugerville
could use some good BBQ on a regular basis, and the BBQ from Brotherton BBQ
certainly qualifies. John has indicated in other interviews that he does plan
on opening a truck and eventually a brick and mortar place at some point. (A
few of us did comment that there’s a nice empty lot next to The Growler </span><span style="font-family: Wingdings;">J</span><span style="font-family: Calibri;">
). But in the meantime we’ll have to be satisfied catching him at the
occasional pop-up (unless you have a catering need). </span></div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">Is it worth a visit? Is it worth a
trip?</span> I’m combining these two because with three scores of 8 or higher
the answer is obviously “yes” to both. I do have to throw in the disclaimer
that because of the nature of his business, you’re either going to have to
catch him when he’s working a pop-up or else hire him for catering (I don’t
think you’d regret it). Hopefully we’ll see him on a more regular basis
sometime in the relatively near future. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
-Tom </div>
Servohttp://www.blogger.com/profile/16722280935789817607noreply@blogger.com143Pflugerville, TX, USA30.4393696 -97.620004330.3298666 -97.7813658 30.5488726 -97.4586428tag:blogger.com,1999:blog-4568699063718063117.post-91646700977742217422016-08-13T17:00:00.000-04:002016-08-23T22:20:46.857-04:00
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<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Inman's
Kitchen Review (Llano, TX) </div>
<br />
<div style="margin: 0in;">
<span style="color: #c00000; font-family: Georgia; font-size: 14pt;">Inman's Kitchen <a href="http://www.inmanskitchen.com/">Website</a>, <a href="https://www.facebook.com/inmanskitchen/about/?entry_point=page_nav_about_item&tab=overview">Facebook</a>, <a href="https://www.instagram.com/explore/locations/34574297/">Instagram</a>, & <a href="https://www.yelp.com/biz/inmans-kitchen-bar-b-q-and-catering-llano">Yelp</a> Page</span><span style="font-family: Calibri; font-size: 11pt;"> </span></div>
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</div>
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</div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
Working at a contact
center like Mike, myself and (until recently) James, you can hear about a lot
of different places throughout the state. But someone suggested Inman’s Kitchen
to Mike, and added “It’s better than Cooper’s”. Now Mike is a HUGE <a href="http://www.bbqrecon.com/2015/06/coopers-bar-b-que-review-llano-tx.html">Cooper’s</a>
fan, and I’ve enjoyed my trips out there enough to know that this is a pretty
big claim. So Mike, James, Hank (Mike’s brother-in-law) and I drove that way to
see how it measured up. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ__BQkqL4wQpxirMjbz0qPqJIallz5pwe_S63sSj75tjQr-cV9IeYq5G1CV1b8RFL7AWJnprM_038VKzKc59Ws3uMnYGRvA4JJZWpRWya5PMlPsN4DrurnIjLk6azMuJH386EwXaXIaOO/s1600/IMG_2299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ__BQkqL4wQpxirMjbz0qPqJIallz5pwe_S63sSj75tjQr-cV9IeYq5G1CV1b8RFL7AWJnprM_038VKzKc59Ws3uMnYGRvA4JJZWpRWya5PMlPsN4DrurnIjLk6azMuJH386EwXaXIaOO/s320/IMG_2299.JPG" width="240" /></a></div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
Inman’s is located
on HWY 29 in Llano literally about 300 yards past Cooper’s (and there’s another
BBQ joint between them). They have a good selection on their menu, but are
apparently known for their turkey sausage. I’m looking forward to trying this,
since I’ve only tried one previously and I’m not sure what the norms are on
texture and snap. But I’ll be trying their turkey sausage, ham, pork ribs, pork
tenderloin, turkey, and brisket. The others aren’t as adventurous (or hungry)
as I am so they try roughly two things each. I also brought back pork
tenderloin, brisket, and jalapeno/cheddar turkey sausage for Scott, and some
pork tenderloin for Tish. <em>(So note that Scott’s and Tish’s scores are going to
be based on reheats).</em> </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Pork Ribs:</span> The pork ribs have an excellent
flavor, with some very nice spice and a nice smoky taste. However, they are
somewhat tough and chewy. Grant came out and spoke with us, and did say that he
had realized their best work. So, flavor is excellent but definitely not the
best preparation. Score: Tom 6.5/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Ham:</span> The ham is tender, and has a light smoky
flavor. There’s a hint of pepper and some salt. It’s not overly fatty, which is
something I’ve noticed at other places at times. Score: Tom 8.0/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Turkey:</span> The turkey is extremely tender and
moist. It has a light spicy taste, and a heavier smoke flavor than I find in a
lot of other turkeys. It’s really good. Score; Tom 8.5/10. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Turkey Sausage:</span> The sausage has an excellent
flavor, with spice and pepper dominating (and some garlic). Unlike my previous
adventure at Killen’s, this is definitely a lot more tightly packed and firm.
Maybe too firm, as the casing is very tough and a bit difficult to bite
through. But the flavor is excellent. Hank tried it as well. He wasn’t as
excited about it, but admitted that he had tried a sample of the Jalapeno
cheddar, which was much better so he was comparing it to that. Scores: Tom
8.5/10, Hank 6.0/10. Avg: 7.25.</div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Jalapeno/Cheddar Turkey Sausage:</span> <span style="color: #76923c; font-style: italic; font-weight: bold;">Scott:</span> Has an
excellent flavor. It’s not very hot but you can really taste the flavor of the
jalapeno. The casing is a bit tough. Score: Hank 8.0/10, Scott 8.5/10. Avg:
8.25.</div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Brisket:</span> The vast majority of the brisket we
were given was lean…. And despite that it was still very tender and moist. It
has a very nice smoky flavor and falls apart nicely. There’s noticeable black
pepper. No one is disappointed. Scores: Tom 8.0/10, Mike 9.0/10, Hank 8.0/10,
James 8.0/10, Scott 8.5/10. Avg: 8.3.</div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Pork Tenderloin:</span> The pork tenderloin is a nice
pink all the way through. Tasting this, I suspect they brine it before smoking
(and my wife suggested the same). Whatever they are doing, it works. IT is
incredibly tender (I was able to cut an inch-thick piece with a fork), has a
lovely smoke flavor, and there’s some nice light spice as well. If I’d come out
here and gotten nothing but this, it would have been worth the 60+ mile trip.
Scores: Mike 8.5/10, Hank 9.0/10, James 9.0/10, Scott 9.0/10, Tish 10/10, Tom
10/10. Avg: 9.25. </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
I have to admit I
was skeptical of the “Better than Cooper’s” claim. This was a place I hadn’t
heard anything about until Mike learned of it. But it goes to show that you can
find excellent BBQ everywhere, sometimes right next door to another excellent BBQ
place. Is it better than Cooper’s? That’s a tough call. In truth, when you
start dealing with scores of an 8 or higher, you’re dealing with individual
preferences in taste. I can certainly see why someone might say this place is
better, and I’m not sure I could argue the opposite strongly. They each have
their strengths. The true winner is the city of Llano, which has at least two
excellent choices for BBQ. </div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
</div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">Is it worth a visit?</span>
Definitely </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">Is it worth a trip?</span> Well,
it’s 67 miles from my door to their parking lot, and I certainly think it was a
day well spent, so yes. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="color: #e36c09; font-style: italic; font-weight: bold;">Mike’s Comments:</span>
<span style="color: #e36c09; font-style: italic; font-weight: bold;">Cole slaw was
dry which I prefer to over mayonnaise versions. Inman's has homemade
bread which is outstanding and several varieties of homemade pies. I took home
a cherry pie. The crust was flaky and the pie delicious. Cooper's is still the
best!</span> </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
-Tom </div>
Servohttp://www.blogger.com/profile/16722280935789817607noreply@blogger.com4Llano County, TX, USA30.692528 -98.74811669999996930.2556425 -99.393563699999973 31.1294135 -98.102669699999964tag:blogger.com,1999:blog-4568699063718063117.post-35016963812914532562016-07-02T17:00:00.000-04:002016-07-03T21:36:00.694-04:00<br />
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Brown's
Bar-B-Que Review (<a href="http://mapq.st/29rR8ik">Austin, TX</a>) </div>
<br />
<div style="margin: 0in;">
<span style="color: #c00000; font-family: "georgia"; font-size: 14pt;">Brown's <a href="https://www.facebook.com/BrownsBarBQue/info/?entry_point=page_nav_about_item">Facebook</a>, <a href="https://twitter.com/BROWNSBBQ_ATX">Twitter</a>, & <a href="http://www.yelp.com/biz/browns-bar-b-que-austin">Yelp Page</a></span><span style="font-family: "calibri"; font-size: 11pt;"> </span><br />
<span style="font-family: Calibri;"></span> </div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
A few weeks ago the
<a href="http://austin.eater.com/">Austin Eater</a> held a survey for voters to decide the <a href="http://austin.eater.com/2016/6/17/11965060/austin-barbecue-poll-results">best BBQ in the Austin area</a>. The winner? Brown's Bar-B-Que, with a plurality of 28% of the vote. While
we had heard of Brown's before, it hadn't been on our radar as one of the best places.
Obviously we needed to see what all the fuss was about. <br />
</div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
Brown's is a trailer
located on South Lamar in the parking lot of Corner Bar. They apparently have a
deal worked out where you can get a free plate Sunday afternoons if you have a
$10 bar tab. But Scott and I get there late Saturday morning so no drinking (I
don't even think the bar is open). They have a good selection of meats here, as
well as two and three meat plates. No prices on the plates. You tell them how
much you want and it is based on weight. We get 2 three meat plates, and will
be trying brisket, beef ribs, pork ribs, pulled pork, sausage, and turkey.</div>
<br />
<div style="color: #4f6128; font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">(Scott's comment: For those
navigating by visual landmarks, it's literally right in front of the place
called <a href="http://cornerbaratx.com/">Corner Bar</a>, look for the Chase ATM where South Lamar intersects
with Heather Street and West Mary.)</span><br />
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</div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Sausage:</span> The sausage is a beef sausage. It has
an excellent flavor, with some nice smoke and a decent amount of spice. Going
by taste alone it is excellent. However, it does lack in consistency. There's
no snap in the casing (mine fell apart on the second bite) and it is loaded
with grease (by the end it is actually pooling on the plate). Again, it tastes
good but is lacking in texture. They have a limited pit setup (at least onsite
from what we saw) and this may be a limitation of the facilities. Scott and I both
score it a 7.0/10. <br />
</div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Beef Ribs:</span> They do them small but tender here.
From the flavor it appears a wet rub goes on at some point in the process. The
smoke flavor is lighter than other meats, but there's a good spice flavor on
mine. Scott feels the spice is a little light on his but the meat speaks for
itself. Scott scores 7.5/10. I score 8.0/10. <br />
</div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Pulled Pork:</span> The pulled pork has a strong smoky
flavor, with an underlying sweetness and a hint of spice. Flavorwise this is
one of the better pulled porks I've had, and Scott likes the flavor as well.
However, there's a lot of fat mixed in and it is very greasy as a result. If
they could reduce the grease content by about 50% this would be a 10. As is, we
both score it 8.0/10. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
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</div>
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Brisket:</span> The brisket (Moist of course) is
extremely tender. It has a nice smoky flavor (which is dominant), with mild
notes of salt and pepper underneath. The fat is well-rendered and they serve
nice thick slices. We both agree we'd like a little more pepper. Scott scores
it 8.25/10 and I score it 8.5/10. <br />
</div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Pork Ribs:</span> Like the beef ribs it tastes like a
wet rub was used at some point in the process. There's a light smoke flavor but
it is complemented by some very nice spices and just a touch of heat. The ribs
are juicy and tender with a nice crust, and there's a good amount of meat on
the bone. We both score it 8.5/10. <br />
</div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-weight: bold;">Turkey:</span> The turkey is tender and juicy. It has
a light smoke flavor, but a very nice spice flavor. It is very well seasoned,
and the flavor goes all the way through. This is really good. We both score it
9.0/10. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
Brown's has
definitely put together an impressive resume of BBQ. Is it the best in Austin?
Scott and I discussed this. We decided that we personally would not say so, but
we could see why it won the vote. It's excellent BBQ, reasonably priced,
and reasonably located. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic;">Just a note: the parking situation appears extremely
limited. If there's any line at all you'll probably be parking somewhere else
and walking over. </span></div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">Is it worth a visit?</span>
Definitely. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
<span style="font-style: italic; font-weight: bold;">Is it worth a trip?</span> Again,
absolutely. The BBQ is excellent, and it's one of the better priced places in
the area. </div>
<br />
<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
-Tom & Scott</div>
Servohttp://www.blogger.com/profile/16722280935789817607noreply@blogger.com4Austin, TX, USA30.267153 -97.74306079999996729.828484 -98.388507799999971 30.705822 -97.097613799999962tag:blogger.com,1999:blog-4568699063718063117.post-41494793650641804512016-06-11T17:00:00.000-04:002016-06-12T17:14:30.305-04:00<br />
<div style="color: #c00000; font-family: Georgia; font-size: 14pt; margin: 0in;">
Review
of Freedmen's BBQ (Austin, TX) </div>
<br />
<div style="margin: 0in;">
<span style="color: #c00000; font-family: "georgia"; font-size: 14pt;">Freedmen's <a href="http://www.freedmensbar.com/">Website</a>, <a href="https://www.facebook.com/Freedmens">Facebook</a>, & <a href="https://twitter.com/FreedmensBar">Twitter</a></span><span style="font-family: "calibri"; font-size: 11pt;"><a href="https://twitter.com/FreedmensBar"> </a></span></div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
Freedmen's had been
on our list for a while. Scott and I had both enjoyed what we had at the Texas
Monthly BBQ Festival, and I had liked what I tried at the Red Dirt BBQ
Festival. So we headed down that way to get a more complete sampling. </div>
<br />
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
Freedmen's is in an
older building off of San Gabriel and 24<span style="vertical-align: super;">th</span>
with a lot of history, having originally been a gathering place for the
"freed man" community in Austin (which is where it gets the name).
There's a lot more detail on their website and it is a fascinating read. <br />
<br />
<span style="color: #38761d;"><em><strong>Scott's comment: You get an instant impression of Austin's past (the 1860's era building) and its present/future (the sounds of road and building construction) just down the block.</strong></em></span><span style="color: #cd232c;"> </span></div>
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<div style="font-family: Calibri; font-size: 12pt; margin: 0in;">
Freedmen's is an
actual sit-down to order place, with inside and outside dining. It's also a
whiskey bar with more types of whiskey on the menu than everything else
combined. They tend to stick to a smaller BBQ menu when it comes to the meats:
brisket, sausage, pork ribs, chicken, and pulled pork. We get ½ pound of
everything (and ¼ dark meat chicken). </div>
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<span style="font-weight: bold;">Pulled Pork:</span> The pulled pork is moist without
being greasy. On my first helping I noticed it was a bit sweet but otherwise a
bit bland and was leaning towards rating it a 6. Scott thinks he has a spice
pocket in his and he likes it a little more. On my second serving I notice a
little more spice, which does improve it, and I would have given a 7 just to
that part. We both agree that it feels like it is missing something, and that
the sauce helps this one. Final scores: Tom 6.5/10, Scott: 7.0/10. <br />
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<span style="color: #38761d;"><strong><em>Scott: I tried a little bit of the sauce that was provided on the pulled pork, and I felt it did provide some enhanced flavor for it. Readers of previous reviews will recall we normally don't try sauces, but this was a test, and in this case, sauce did provide some additional benefit.</em></strong></span><span id="yiv2178246095yui_3_16_0_ym19_1_1465762749972_4016" style="color: #9d1811;"> </span></div>
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<span style="font-weight: bold;">Sausage:</span> The sausage is a jalapeno blend (so no
score from Tom). There's a good snap in the casing and it is obviously
well-prepared. The heat starts subtle and finishes strong. Scott is really
impressed. Score - Scott: 8.5/10. <span style="color: #38761d;"><strong><em>Scott: My jalapeno sausage happy place...</em></strong></span> </div>
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<span style="font-weight: bold;">Chicken:</span> The chicken is tender and juicy. It
has a nice light smoky flavor and a mild bit of pepper. We both really like it.
Score - Tom and Scott: 8.0/10. </div>
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<span style="font-weight: bold;">Brisket:</span> They really cut the brisket thick
here, as our half-pound was two slices. There's an excellent bark, and a heavy
smoke flavor. There's also a strong pepper flavor as well. The fat is
well-rendered and it is extremely tender. Score - Scott and Tom: 8.5/10. </div>
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<span style="font-weight: bold;">Pork Ribs:</span> The ribs have a nice crust and are
heavily coated with black pepper, with that being the strongest flavor,
although there's some nice smoke underneath. They are reasonably tender, and
there's a good amount of meat on them. Score - Scott and Tom: 8.5/10.<br />
<span style="color: #38761d;"><em><strong>Scott: </strong></em><em><strong>The pork ribs weren't falling off the bone variety, but that's fine. There was plenty of meat on the bone, and we got our money's worth for the meat to bone ratio.</strong><span style="color: #cd232c;"></span></em></span><span style="color: #cd232c;"> </span></div>
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There haven't been
many sit-down places that truly impress, but Freedmen's is definitely one of
the exceptions. Their BBQ is definitely exceptional, and it looks like a great
place to have a slower-paced meal and enjoy a high-end drink while eating. While
we don't normally comment on sides, their beans (with chopped beef, pork, brown
sugar, and Lone Star) are the best we've had. </div>
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<span style="font-style: italic; font-weight: bold;">Is it worth a visit?</span>
Absolutely.</div>
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<span style="font-style: italic; font-weight: bold;">Is it worth a trip?</span> Again,
absolutely. </div>
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<span style="font-style: italic;">One note: The parking situation seems a little tight
in their back lot. If you live on a bus route, that might be the better way to
get there. </span><br />
<span style="color: #38761d;"><strong><em>Scott: If you drive there and plan on having a whiskey or two (or more), make sure someone's brave/able enough to navigate the Freedmen's parking lot in reverse. Other nearby businesses' have parking lot signs specific for their businesses and say they'll tow. Passing along the warning to save you any possible impound fee. Save that money for more BBQ.</em></strong></span></div>
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-Tom<br />
<br />
<span style="color: #38761d;"><strong><em>Scott's PS: If you have the $111.00 to spend on the </em></strong></span><a class="yiv2178246095edited-link-editor yiv2178246095enhancr2_1bd2cf04-be84-6a24-8bed-1456736136f0" href="http://oldripvanwinkle.com/products/pappy-van-winkles-family-reserve-23yr/" id="yiv2178246095yui_3_16_0_ym19_1_1465762749972_4453" rel="nofollow" shape="rect" target="_blank"><span style="color: black;"><strong><em>Van Winkle 23YR Limited Release Bourbon</em></strong></span></a><span id="yiv2178246095yui_3_16_0_ym19_1_1465762749972_4112" style="color: #555555; font-weight: bold; line-height: 19.8px;"><span style="color: #38761d;"><em><span style="color: #38761d;">,</span> </em></span></span><span id="yiv2178246095yui_3_16_0_ym19_1_1465762749972_4179" style="line-height: 19.8px;"><span id="yiv2178246095yui_3_16_0_ym19_1_1465762749972_4178" style="color: #cd232c;"><span style="color: #38761d;"><strong><em>please let me know how it is and how it complements the BBQ experience. I'm curious, but this is a BBQ blog on a budget.</em></strong></span> </span></span></div>
Servohttp://www.blogger.com/profile/16722280935789817607noreply@blogger.com7Austin, TX, USA30.267153 -97.74306079999996729.828484 -98.388507799999971 30.705822 -97.097613799999962