Texas BBQ

[stork642 4498]

I’ll be in Waco Friday night for my nephew’s playoff game.  Best recommendations would be appreciated.  

[Kyrie Eleison 9312]

1 hour ago, stork642 said:

I’ll be in Waco Friday night for my nephew’s playoff game.  Best recommendations would be appreciated.  

Guess Family BBQ...

 

 

or Helberg BBQ...

[stork642 4498]

3 hours ago, Kyrie Eleison said:

Guess Family BBQ...

 

 

or Helberg BBQ...

May try to hit one on Friday and the other on Saturday. Thanks!

[Braff Zacklin 13566]

7 hours ago, South Austin said:

I'm skeptical of Putska, or any other food establishment in Hutto.

Haven't you heard? Putska is undefeated**.

 

 

 

** No idea if true; just wanted to riff on a Surly meme.

[tx 3 putt 76938]

5 hours ago, stork642 said:

I’ll be in Waco Friday night for my nephew’s playoff game.  Best recommendations would be appreciated.  

el campo ?

[DalTxHornFan 3101]

5 hours ago, stork642 said:

I’ll be in Waco Friday night for my nephew’s playoff game.  Best recommendations would be appreciated.  

The Fried Rib Tips Are Sacred at Mitch’s Corner Stop

 

https://www.texasmonthly.com/bbq/fried-rib-tips-mitchs-corner-stop-waco/

Edited November 17, 2021 by DalTxHornFan

[Bill Brasky 1447]

not saying that they aren't good, but that's not bbq 

[DalTxHornFan 3101]

6 minutes ago, Bill Brasky said:

not saying that they aren't good, but that's not bbq 

Take that up with Daniel Vaughn and his "BBQ Joint Reviews."

[Patricio Swayze 17058]

I was just texting with Ldogg about bbq and ended up scanning the 2017 Top 50 thread in the old country. Lulz. Some hilarious shit in there. Also, lamenting the price of a pound of bbq at $18. I wish.

[Sam Lin 3556]

10 hours ago, TXSG8R said:

Beef cheeks are amazing, I’m going to hit my butcher up and try to replicate.

Please make a detailed post when you do - I can get beef cheeks but I have zero clue how to prepare them, and am intrigued.

[Patricio Swayze 17058]

Please make a detailed post when you do - I can get beef cheeks but I have zero clue how to prepare them, and am intrigued.

I think Jerry Callo told me that he watched some of Evan’s videos and he shows how to do.

[NoName 16351]

11 hours ago, Sam Lin said:

Please make a detailed post when you do - I can get beef cheeks but I have zero clue how to prepare them, and am intrigued.

Evan and co go through exactly what their process is on *EVERYTHING* they cook on the Patreon. Including beef cheeks. Worth every penny.

[tx 3 putt 76938]

22 hours ago, TXSG8R said:

Went to L&L last week.  Beef cheeks are amazing, I’m going to hit my butcher up and try to replicate. The pork sausage was also really, really good. Barbacoa and pulled pork were solid, but honestly needed a kick from sauce or japs to be great. I could eat a bucket of the braised cabbage. Not sure what the acid component is in them but it’s perfect.  The pork hash was also good.
 

I was surprised at the number of people walking up and just ordering a burger. Is it that good or was it just the only burger available in the area (I didn’t look very hard at the other trailers)? 

heb has vaccum packs of beef cheeks. Most Barbacoa is beef cheeks 

[Trey3216 15346]

13 hours ago, Sam Lin said:

Please make a detailed post when you do - I can get beef cheeks but I have zero clue how to prepare them, and am intrigued.

I do them quite often at the house, but make barbacoa tacos out of them.   
 

I season them just like a brisket, but add a little cumin to the salt/pepper mix.   Cook for 3.5-4 hrs at about 275 on my stick burner with oak/pecan mix.   
 

then I get some corn on the cob, and grill/smoke the corn to add to a standard pico to make a smoked corn pico.   The cob is seasoned with taco seasoning after a ranch slathering.   The ranch cooks right off for the most part.   
 

corn tortillas with cheeks, smoked corn pico and fresh cilantro.   Damn tasty and doesn’t take all damn day.   

[Patricio Swayze 17058]

Thanks for the invite asshole.















Looks delicious.

[NoName 16351]

16 minutes ago, Trey3216 said:

I do them quite often at the house, but make barbacoa tacos out of them.   
 

I season them just like a brisket, but add a little cumin to the salt/pepper mix.   Cook for 3.5-4 hrs at about 275 on my stick burner with oak/pecan mix.   
 

then I get some corn on the cob, and grill/smoke the corn to add to a standard pico to make a smoked corn pico.   The cob is seasoned with taco seasoning after a ranch slathering.   The ranch cooks right off for the most part.   

corn tortillas with cheeks, smoked corn pico and fresh cilantro.   Damn tasty and doesn’t take all damn day.   

Spoiler

 

are you trimming to just the cheeks or using all of the meat?

[TXSG8R 3362]

17 minutes ago, Trey3216 said:

I do them quite often at the house, but make barbacoa tacos out of them.   
 

I season them just like a brisket, but add a little cumin to the salt/pepper mix.   Cook for 3.5-4 hrs at about 275 on my stick burner with oak/pecan mix.   
 

then I get some corn on the cob, and grill/smoke the corn to add to a standard pico to make a smoked corn pico.   The cob is seasoned with taco seasoning after a ranch slathering.   The ranch cooks right off for the most part.   
 

corn tortillas with cheeks, smoked corn pico and fresh cilantro.   Damn tasty and doesn’t take all damn day.   

Do you see any issues with the cheeks getting dry?  Only reason I ask is because L&L confits their cheeks after 4 hours on the smoke. 

[Trey3216 15346]

1 minute ago, TXSG8R said:

Do you see any issues with the cheeks getting dry?  Only reason I ask is because L&L confits their cheeks after 4 hours on the smoke. 

I spritz them a bit with a beer and ACV mixture, then wrap in a foil pan and rest for 45-60 minutes.  Haven't dried them out yet and I've done the same thing about 6 different times.  

[Trey3216 15346]

5 minutes ago, NoName said:

are you trimming to just the cheeks or using all of the meat?

I trim all the membrane and some of the tough fat off.  I buy the vacuum packed cheeks from HEB.  So outside of membrane and unneeded tough fat, everything is used.  

[South Austin 52494]

38 minutes ago, Trey3216 said:

I do them quite often at the house, but make barbacoa tacos out of them.   
 

I season them just like a brisket, but add a little cumin to the salt/pepper mix.   Cook for 3.5-4 hrs at about 275 on my stick burner with oak/pecan mix.   
 

then I get some corn on the cob, and grill/smoke the corn to add to a standard pico to make a smoked corn pico.   The cob is seasoned with taco seasoning after a ranch slathering.   The ranch cooks right off for the most part.   
 

corn tortillas with cheeks, smoked corn pico and fresh cilantro.   Damn tasty and doesn’t take all damn day.   

[Jerry Callo 8701]

17 hours ago, Patricio Swayze said:

I think Jerry Callo told me that he watched some of Evan’s videos and he shows how to do.

LeRoy & Lewis has a Patreon page with videos for beef cheeks and barbacoa (costs $30/mo. but you can watch all the videos and cancel).  Bradley Robinson, who works at L&L, has free videos under Chuds bbq on youtube for barbacoa and beef cheek burnt ends (whole beef cheeks are the same, just not cubed).  Chuds videos covers how L&L finishes cheeks in beef tallow which makes L&L different than a simple smoke.

 

Edited November 17, 2021 by Jerry Callo

[Mittens 8268]

For the budget conscious eater:

 

 

[Patricio Swayze 17058]

For the budget conscious eater:
 
 

Well, the prices line up with the quality. I don’t care how historic or true to H-Town, I thought their bbq was unimpressive.

[TXSooner518 2438]

Thanks for the info earlier, we did Guess after the OU Baylor game and was glad to leave Waco with this taste in our mouths rather than the game. Good stuff!

[SizzleChest 8283]

18 hours ago, Jerry Callo said:

LeRoy & Lewis has a Patreon page with videos for beef cheeks and barbacoa (costs $30/mo. but you can watch all the videos and cancel).  Bradley Robinson, who works at L&L, has free videos under Chuds bbq on youtube for barbacoa and beef cheek burnt ends (whole beef cheeks are the same, just not cubed).  Chuds videos covers how L&L finishes cheeks in beef tallow which makes L&L different than a simple smoke.

 

Jerry Gallo?  No, Jerry Callo.  Wait, no.  Jerry Tallow.

[Patricio Swayze 17058]

Working from home today and felt like getting a bbq sandwich from a place I hadn’t been before. Didn’t want to drive too far, so I rolled the dice on a place on 529 called Big Bertha’s Barbecue.  I didn’t have high expectations…or really any expectation. I suspect any of y’all that have worked at or had meetings Oceaneering have been here. 
Well, I was pleasantly surprised. Sliced brisket sandwich was pretty damn good. Not saying it’s at the level of top tier joints, but I’ll probably drop in again for another. The jalapeño cheese bun was tasty.  Jalapeño sausage was decent. 
 

sometimes you want to get some bbq without all the lines. 
 

[RMac5 1551]

That cheek video makes me want to cook them again. I’ve only cooked em once and thought they were a huge pain in the ass, had no idea what I was doing. Cubing them up looks much easier.

[Doc Holliday 199]

Best BBQ in Billings, MT - Dickies.

Please send me BBQ. 😢

[TXSG8R 3362]

On 11/17/2021 at 3:10 PM, Jerry Callo said:

LeRoy & Lewis has a Patreon page with videos for beef cheeks and barbacoa (costs $30/mo. but you can watch all the videos and cancel).  Bradley Robinson, who works at L&L, has free videos under Chuds bbq on youtube for barbacoa and beef cheek burnt ends (whole beef cheeks are the same, just not cubed).  Chuds videos covers how L&L finishes cheeks in beef tallow which makes L&L different than a simple smoke.

 

Yea, that’s why I asked about the cheeks drying out. I figured they did the confit step to prevent that. 

[tx 3 putt 76938]

5 hours ago, Patricio Swayze said:

Working from home today and felt like getting a bbq sandwich from a place I hadn’t been before. Didn’t want to drive too far, so I rolled the dice on a place on 529 called Big Bertha’s Barbecue.  I didn’t have high expectations…or really any expectation. I suspect any of y’all that have worked at or had meetings Oceaneering have been here. 
Well, I was pleasantly surprised. Sliced brisket sandwich was pretty damn good. Not saying it’s at the level of top tier joints, but I’ll probably drop in again for another. The jalapeño cheese bun was tasty.  Jalapeño sausage was decent. 
 

sometimes you want to get some bbq without all the lines. 
 

saisage looks good 

[tx 3 putt 76938]

A good friend is doing his second pop up at Urban Sooth tomorrow. His first one last month was not bad, brisket was great. He sold out of everything.

if you haven’t been to Urban South, the brewery itself is worth the trip. They have some  very interesting beers. I’d be curious how some of the local bbq experts here review his que. 

I’ll probably be there right at 3. I’m 6-6 with a very long beard, hard to miss 

 

 

[GreenspointTexas 9600]

7 minutes ago, tx 3 putt said:

A good friend is doing his second pop up at Urban Sooth tomorrow. His first one last month was not bad, brisket was great. He sold out of everything.

if you haven’t been to Urban South, the brewery itself is worth the trip. They have some  very interesting beers. I’d be curious how some of the local bbq experts here review his que. 

I’ll probably be there right at 3. I’m 6-6 with a very long beard, hard to miss 

 

 

Half a mile from my house… too far

[South Austin 52494]

Maiden voyage to Micklethwait.

[Johnny Sack 8397]

Just stopped at Brick Vault in Marathon on way to Big Bend.  Is not bad at all.  Beer is also good

[Patricio Swayze 17058]

Stopped into Zavala and picked up 1/2 lb fatty brisket, 1/2 lb lean, 1/2 lb barbacoa, two links of jalapeño cheddar sausage, a couple of poppers and some spicy slaw. I thought everything was excellent, especially the brisket and sausage. Really liked the salsa verde.  Surprised by the lack of a significant line. 
 

[Deej 76772]

5 hours ago, South Austin said:

Maiden voyage to Micklethwait.

First in line and 30 minutes between first and second pic?

[TXSG8R 3362]

Smoked a test beef cheek, made a hell of a jerky lol. 275 seems way too hot for how small that meat trims out.  Next attempt I’ll go 250 and I’ll have beef tallow on standby in case it looks like it’s going to turn into charcoal before rendering that collagen. I only had one of three pieces actually render properly, other two were still tough as hell.  

[pearlandhorn 3269]

Blackboard BBQ tomorrow in Boerne. Calling it in at 9 for pickup at noon. Deer blind by 4:30 PM. Will post pics on my way to the deer lease.

[RollLeft 5045]

Whats the word on Hitters BBQ?

[CooterBrown 18010]

Whats the word on Hitters BBQ?

I read that as Hitler’s BBQ.

[Brisketexan 105123]

I read that as Hitler’s BBQ.

Terrible place. They cook everything in ovens.

[CooterBrown 18010]

Terrible place. They cook everything in ovens.

This guy approves of gas fired bbq.

[DallasSooner 279]

These are my boys...

 

Daniel Vaughn new article on Sunbird BBQ in Longview.  

[NOMAAA 1696]

On 11/20/2021 at 12:22 PM, Patricio Swayze said:

Stopped into Zavala and picked up 1/2 lb fatty brisket, 1/2 lb lean, 1/2 lb barbacoa, two links of jalapeño cheddar sausage, a couple of poppers and some spicy slaw. I thought everything was excellent, especially the brisket and sausage. Really liked the salsa verde.  Surprised by the lack of a significant line. 
 

zavalas has been my second favorite west of dallas for a while now.  the lack of long line has always been confounding.

[Jerry Callo 8701]

16 minutes ago, NOMAAA said:

zavalas has been my second favorite west of dallas for a while now.  the lack of long line has always been confounding.

I'm going to be in Plano this Friday and Saturday for a soccer tournament.  I think I'll swing down to Zavala's Saturday morning when they open.  What type of line should I expect?  How early before 11:00 should I get there if I don't want to wait in a long line?

[NOMAAA 1696]

every time ive been its been no longer than 15-20 minutes.

[Jerry Callo 8701]

11 minutes ago, NOMAAA said:

every time ive been its been no longer than 15-20 minutes.

Any thoughts on Hurtado in Arlington?

[NoName 16351]

1 hour ago, DallasSooner said:

These are my boys...

 

Daniel Vaughn new article on Sunbird BBQ in Longview.  

Bryan is good people. Based on his relationship and my like two interactions with him, Dave is too.

[deadshank 24652]

On 11/21/2021 at 9:58 AM, CooterBrown said:

I read that as Hitler’s BBQ.

 

On 11/21/2021 at 10:02 AM, Brisketexan said:

Terrible place. They cook everything in ovens.

But it is kosher so......

[South Austin 52494]

Holy shit.