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Posts posted by DallasSooner
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I 100% get what they are saying but doesn't the fact you take the trimmings and turn them into another product (sausage, burgers,etc) that you sell mean that it's not actual "loss" on a brisket. Sure it's repurposed but you do eventually make money off of it.
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7 hours ago, Texzilla58 said:
You are correct here. It’s also one DV will likely miss as I would bet he doesn’t wait in line at long line joints. I would imagine he gets seated and served, regardless if he pays the check. Does he get told after an hour long plus wait they’re out of brisket and ribs?
I didn’t think of it either because I won’t wait in line more than 15 minutes or so for any restaurant if there are other choices. I’ve eaten a lot of great barbecue but none worth standing in line for hours.
A lot of these joints would make more money if they would figure out more efficient ways to turn their tables faster and get folks in and out. Most of them don’t know any other way because they aren’t true restauranteurs; many are hobbyist barbecues who figured out how to monetize it.DV definitely stands in the line and pays for his meals. NOW, I'm not going to tell you he doesn't get recognized and get served the best piece of brisket a place can serve if they do see him in line. But the other two points I know for sure he does. I've read enough of his reviews that yes sometimes when he is hitting multiple places in a day that they have run out of a particular item.
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27 minutes ago, jimmyjazz said:
oof
I can't find online prices at the Sizzler to make comparisons.
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Guys you can get a 23oz Porterhouse T-Bone at Texas Road House with two sides and bread for $32.99.
12 oz New York Strip is $22
So you eventually have to ask yourself some questions if the brisket is worth it. Unfortunately it's exploded in price on the retail scene for sure.-
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Whomever made the noodle dish may be one of the best things I've ever seen on this thread. Unreal.
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I think the foil boat just takes the place of the wrap. I'm guessing 170ish you could foil boat. I'm not sure if it makes a big difference what temp if the bark is set, etc. But I have a long history of mid briskets soooooooo.
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I'd foil boat for sure.
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How much did lunch cost today at LM?
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Just chop and sauce anytime your brisket doesn't meet your expectations. Put that on a toasted bun and nobody is going to be complaining.
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Is Merritt Meats run by Truth? Isn't that right? Sure looks like it from the pics.
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1) 200 is awful low for a fire
2) Most ovens won't go lower than 170
My best briskets usually get that long rest. 8 hours minimum.
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About ten minutes, there was no line. I rarely ever see a line at Micklewaithe. That's why it's one of the best locations to hit for sure.
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Question for you ice chest holders vs. oven at 170 (cause that's how I been doing it) are you pulling your brisket at 205 or whatever then letting it rest for say and hour on the counter to bring the internal temp down then tossing it in the cooler? Or do you pull from smoker and put in the ice chest almost immediately?
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Hit Austin this weekend for the day grabbed a 1/2 lb of moist at Rolling Smoke, 1/2 lb of moist and a sausage at Micklewaithe and got full meals at Stiles Switch. Pics coming later today. (Wasn't disappointed with any of it.)
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IF I made it to Ft. Worth on Saturday. Where would be my best BBQ bets? I am not standing in line at Goldees so that's out. I'm thinking Panther City and Daynes. Anywhere else you might suggest on that level? Brix? Thanks!
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1 hour ago, dcbc said:
I get it. I live here. I love Stanley's. I know the owners well. My older son works there. Rudy's is not in the same league. But sometimes, despite my preference, I have found myself, as a matter of convenience or at the whim of others, at Rudy's.
Okay when I go to East Texas I hit 1) Sunbird 2) Jeffersons Riverport (because I love Stephen Joseph) and 3. Bodacious Hallsville.
I have never stopped at the Country Tavern in Kilgore and I have always wanted to. What's your thoughts on it??
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Leaving Dallas early on Saturday morning and taking a trip down to Lampasas (buddy wants to look at some cows) anyway on way back home later I'm thinking Helberg for lunch. That's the best option I know of, if anyone has any other ideas I'm open. Not keen on Millers in Belton.
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I've gone to ordering all my burgers on toast and some creamy pepper dressing. Has elevated my burger experience once again.
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16 hours ago, deft said:
I’ve said before but I like Rudy’s in the Austin area for consistency sake and not needing to be in a line at 7 am. I’ve never had them cut or scrape the bark off. In fact, they’ll do you right (as right as they can I suppose) if you ask for moist outside cut.
There is a sliding scale though. The farther north you travel, the worse the Rudy’s get. It’s science or something.I don't believe you... https://www.facebook.com/watch/?v=649503753855230
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Nothing like stringy brisket. If you gonna chop it you better chop it.
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26 minutes ago, Cajun said:
On a day in/day out basis I've still never had better than Franklin brisket.
Just haven't.
I've only had Franklin once and it was so long ago that it was Aaron who was working the block. I do remember the brisket being brilliant but everything else was kinda average in my memory bank. I need to go back and sample some more all these years later.
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If I'm having a last meal i might need Truth. Only had it twice now but it was perfect from start to finish both times. I will say my favorite place to go to is Stiles Switch though. Just like the setup of that whole place.
Texas BBQ
in Food and Travel
Posted · Edited by DallasSooner
Truth at #46? Get that list the hell out of here. I stopped reading after that.