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DallasSooner

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Posts posted by DallasSooner

  1. So is the LA BBQ post about first lesbian owned BBQ joint or whatever a reminder since Barb's is opening? Also Barb's BBQ prices are insane in a world where BBQ prices are already insane. 

  2. Some of the lengths towns and cities will go to against businesses is amazing.  Now if you serving a concession stand at a basketball game, sell whatever you want and nobody will care, city doesnt get involved, etc.  

    But man food trucks and trailers really go under a lot of scrutiny. 

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  3. Honestly in thost parameters there isn't much over in that area.  Mid day mid week is hard. Oak'd BBQ just opened a new location in Addison www.oakdbbq.com or there is a location of Loro in Addison also. 

  4. Who's good at this?  I wanna make them.  Struggle getting the bacon cooked without overcooking shrimps. 

    I know you need to precook bacon (five mins or so in oven) let it cool then wrap shrimps.  Do you cook them in the oven for best result?  I've always tried grilling them. 

    Thoughts from the experts?

  5. 2 hours ago, BurntOrange&White said:

    Pretty crazy his location was fine up until he became mayor lol 

    he got married too.  Maybe he needed something that was less hours?  Not sure. 

  6. 23 minutes ago, jimmyjazz said:

    I like the idea of the iPhone interface, but I only need one channel.  Have any of you used the BlueDOT?  $69 is hard to beat.

    I have one and it works great.  They run them on sale from time to time for like $45. 

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  7. 16 minutes ago, GreenspointTexas said:

    Josephs riverport in jefferson. Only good spot on the way… unless u wanna detour

    Good people too.  Stephen is as nice a guy as there is in Texas BBQ.  Love the swamp fries (get a half order) and some other cool stuff.  Also if you've never been to Jefferson that's a cool ass little town of antique shops and a cool old school General Store which is worth 15 mins of your time.  All walking distance on the little town square. 

     

    https://www.yelp.com/biz_photos/josephs-riverport-barbecue-jefferson?select=UJhhd8bm-ETMSKucXGXbog

     

    I love ribs and catfish and you can get it in Jefferson.  He runs a nice place. 

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  8. Edge Craft in OKC

    Phat Tabbs in Idabel

    Wrights BBQ in Fayetteville, Arkansas area

     

    All doing Texas style pretty well.  But as a rule you'd be smart not to order sliced brisket outside of the locations you know can deliver deliver the goods.

  9. 1 hour ago, Deej said:

    I find it hard to believe a pitmaster could be bad at business. Is that even a thing?

     

     

    John-Mueller-3.jpg

    I wish I had that sign.  John used to talk to me on twitter a lot, always treated me good.  I know he had his enemies for a lot of good reasons I'm sure.  I miss our interactions. 

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  10. On 4/25/2023 at 9:31 AM, Texzilla58 said:

    Barbecue is a hard business to make a profit with regardless of model, but 1 day a week is a real challenge. Can you cover your nut in just one day when you can have zero leftovers?

    LENDING your store out to others for pop ups doesn’t sound like it’s part of the major rev stream. Bbq classes are also spotty. Her model seems perfect for a food truck based venture.

    I grew up as a retailer being taught that all people are green like money and one must do anything to avoid alienating anyone. If you’re looking to be a highly visible center of LGBTQ life, as the article suggests, then you risk alienating a lot of your potential customer base especially when there are so many alternatives to visit. Vegan proteins don’t seem like the right products for this particular market.

    Chuck is a righteous pitmaster and I hope she earns her bones to be the next Tootsie, and can pay her bills with her model. I’ve had her cooking at Goldee’s and she has mad skills at coaxing consistent greatness doing dozens of briskets at a time, a skill I marvel at with any great pitmaster.

    And to the point about taking it elsewhere. She would absolutely kill it in a place like Boulder or Ft Collins, or Santa Fe/Taos (would love her South Texas mexicue mashed up with New Mexican food) or the SF Bay Area or Reno. Her barbecue is so good it would be the best for miles around in 90% of Texas and the US. As for Utah, not only have I doubts there is a single decent bbq joint in the state, I’m not sure there is a decent restaurant of any type there.

    It will be an interesting story to watch and I look forward to the first surly reviews when she launches.

    For her to run the kind of business she laying out there in that article she would have to be getting free rent.  No way it works financially.  Now if she has someone who likes her story and her spin on BBQ life and says hey I got a space and you can come use it I can see this working.  I can't imagine any other way you can run a bbq business one day a week and make it pay rent on a downtown business any where these days. 

  11. When you set up your serving line put the sides and stuff first and your meat last so they don't have an empty plate to load a bunch of meat on.  They fill their plate with sides then get some meat at the end.  That will help your meat last longer.  Good luck!

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  12. 3 hours ago, NoName said:

    question about holding at home. talking about doing chopped brisket after church for a decent sized group of family/friends...

    if i wanted to "hold" it in my oven or a cooler, if i chopped it, put it in a hotel pan, covered the top w/ 2 layers of plastic wrap + foil do we think that would work out ok? basically holding it either in a pre-warmed cooler w/ towels or oven

    It would be fine.  Yes in a perfect world you would chop right before you serve but what you are describing is what every place that caters would do for an event.  Chop, use the plastic wrap to hold the moisture and then foil.   Once you uncover it, stir it good and you should be fine.  You are serving for a big group at a church they aren't expecting Truth BBQ.   Could always add a little sauce if you are worried about moisture as well.    I promise it will be good. 

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  13. 21 minutes ago, Texzilla58 said:


    What’s the name of his wife’s joint? I’ve never been at Zavalas for the breakfast tacos but wanted to try.

    I love his sausages because he keeps them on the smoke longer than most so the fat is rendered and they are well charred and snappy. Too many joints don’t leave their sausage on the fire long enough.

    https://www.dallasnews.com/food/restaurant-news/2023/02/06/small-grand-prairie-shop-with-big-name-mas-coffee-will-move-to-new-address/

  14. 10 minutes ago, Texzilla58 said:


    Zavala’s continues to up their game. A fine joint that is focused on his craft and doesn’t seem to be looking to become the next Rudy’s. In our sea of great joints I often forget him; I’m headed over tomorrow for lunch based on your post.

    True.  Seems he focusing more on his one location and then trying to get their rubs and sauces on shelves.  I know his wifes coffee shop/breakfast taco place moved just down the street.  That may be all they want on their plate at this time.  I've never been to Zavalas but from all accounts Joe is a really good dude. 

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