Thanks for coming in! Shoulda introduced yourself. And I’m gonna have to chunk all those damned glasses in the dumpster and get a beer rep to replace em.
Welp, this is Champ’s wedding week. I’ll be on the helm through Thursday this week, then handing the reins to Jared Jurena starting Friday the 7th. He’ll be running my regular lunch service through Friday the 14th, and I’ll back in action on Saturday the 15th. Y’all go see him and spend money.
Yeah, saw that review. Its perfectly acceptable to ask for more sauce one of the many times we check on your table. I don’t even charge for extra sauce.
Scott Sandlin. He’s a food writer for Houston Food Finder. He broke the news of my departure from PC. And, his aggie background notwithstanding, he’s a fucking outstanding human being.
Just a little sumpin sumpin. We’re still here, and still turning some damned good que on a daily basis. Barbacoa tacos Brisket tacos Ribs and boudin And some more press http://voyagehouston.com/interview/meet-jim-buchanan-bucks-barbeque-co-east-downtown-eado/ If ya live in Houston and haven’t been to see me yet, you really should
My b. Yeah, meant to quote the post about the best non-brisket sammich in Texas. And I’m sure the guy that made that comment has eaten every non-brisket in the state. Since he stated it was THE best non-brisket sammich in the state. How else would he know?
Brotherton has some solid non-brisket sammiches. So do I. Jimmy hasn’t tried mine. Nor do I think he has tried Brotherton’s. So...best in Texas? I’d bet that it isn’t.
What Franklin did started this new age of “craft” barbeque. Justin and his crew at Pecan Lodge came after that. Aaron was the first bbq guy to win a James Beard. And it inspired chef-types across the country to start doing bbq, where before it was just a bunch of jackwagons with no formal culinary training. Barbeque is the new “it” thing. But for how long? Those chef-types will go back to fine dining, and us jackwagons will be left to continue burning meat, one brisket at a time
Luis is doing good work up there in Austin, and he’s a good dude. Won’t be long before he’s out of that trailer and in a permanent location. So much good barbeque being cooked around the state these days. Its amazing to think how far the craft has come in the last 5-6 years.
Yeah? I’ve had the ribs at Joe’s. They aren’t as good as Grant’s. Or mine. Or about a half dozen other places I can think of. Broad statements like “best ever” are fucking dumb. Unless you’ve eaten at every place that serves that particular item.