Texas BBQ

[pops 6983]

On 9/21/2018 at 2:18 PM, futureman said:

 

 

Edited September 30, 2018 by pops
Accidental double post. ou still sucks

[HRSchenker 2268]

Been hearing a lot of good things about a place in Forney called Stiky Ribz. Just opened, used to be a private catering side gig done out of someone's back yard. Terrible name but look forward to it.

[Jerry Callo 8700]

Stopped by The Pit Room in Houston yesterday before heading home from a soccer game.  Brisket, pork ribs, jalapeno/cheese sausage, mac & cheese, sauteed okra.  Brisket and ribs were perfectly seasoned and smoked.  Sausage was uneventful.  Sauteed okra was great - probably my second favorite non-traditional side behind the carrot souffle at Tejas.

They had Waygu Beef ribs available and the couple ahead of us in line each got one.  At $35 a pound, they spend over $50 per rib.  Give me a break.

We liked the place last summer when we were covering the TM Top 50 (our favorite of the joints in Houston that made the list) and we were happy to be close enough to stop by yesterday.  Would recommend.

[Okie State 3818]

Interesting that you say the sausage was uneventful. I love their Czech sausage and it's what keeps me coming back. The brisket is also fantastic at times.

[immortal13 4059]

4 hours ago, Jerry Callo said:

Stopped by The Pit Room in Houston yesterday before heading home from a soccer game.  Brisket, pork ribs, jalapeno/cheese sausage, mac & cheese, sauteed okra.  Brisket and ribs were perfectly seasoned and smoked.  Sausage was uneventful.  Sauteed okra was great - probably my second favorite non-traditional side behind the carrot souffle at Tejas.

They had Waygu Beef ribs available and the couple ahead of us in line each got one.  At $35 a pound, they spend over $50 per rib.  Give me a break.

We liked the place last summer when we were covering the TM Top 50 (our favorite of the joints in Houston that made the list) and we were happy to be close enough to stop by yesterday.  Would recommend.

I'm not paying $35/lb for meat with a huge ass bone in it

Edited October 1, 2018 by immortal13
No homo

[luke duke 6412]

I don’t like ass bones either.

[Neonmoon 38129]

My brother came in town and we went to Blacks on Guadalupe. It was close. It is Monday and most everything is closed. I had never been. 

Sausage was good. Brisket was meh. Cole Slaw was gross. 

Very Disappointed

[PvilleStang 2875]

12 hours ago, Neonmoon said:

My brother came in town and we went to Blacks on Guadalupe. It was close. It is Monday and most everything is closed. I had never been. 

 Sausage was good. Brisket was meh. Cole Slaw was gross. 

Very Disappointed

Their sides are bad at that Blacks, for sure.  I think it's a solid 60% as good as the original.  Last time I ate their, meat was mediocre, sides sucked, and didn't really give me a desire to return.

[DougO 5243]

On 10/1/2018 at 2:52 PM, luke duke said:

I don’t like ass bones either.

Ass bones slay. Especially the jawbones.

[Your Mom 4805]

On 9/28/2018 at 12:07 AM, Patricio Swayze said:

Also a terrible photo, can’t even tell there is a pound and a half of brisket on the tray. And yes fucktards, there are tortillas in the foil.

That's all delicious stuff but when I go to Valentina's I can't bring myself to order the same BBQ you can get other places (even though it's outstanding).  I forget which day of the week they do fideo but it's the tits.  My favorite though is the ACP Taco (Arroz con Pollo).  Rice, chicken fajita, gangsta salsa, on a homemade tortilla.  But whatever I get I always add a slice of brisket on the side.  

[Your Mom 4805]

Valentina's fideo plate and an ACP Taco.

I feel like I should say they really went overboard on the sour cream that day on the ACP, there's usually not as much.

 

[Patricio Swayze 17058]

Alright, next time I go I will switch it up. But their brisket is some of the best in Texas.

What would be very interesting, and by interesting, I mean delicious, is if they did an alambre plate with brisket.

[irishtexan 11518]

I get one brisket taco and one carnitas taco. I can’t bring myself to order anything else because those tacos are perfect both in taste and volume for a lunch.

[luke duke 6412]

That fideo looks like spaghetti.

[BurdineBandit 815]

49 minutes ago, luke duke said:

That fideo looks like spaghetti.

I almost agreed with you but on second look the 2-toned fideo (brown & tan pieces) seems to be legit. Spaghetti only has tan.

[BurdineBandit 815]

Went to Micklethwait a few weeks ago on a rainy sunday (so no line). I was wondering if the rain would do anything to the wood/smoke or if it's generally not a good idea to go on a bad weather day, but that brisket/tex-czch sausage/pulled lamb plate was great. I've lived within a mile from it for about 3 years now and finally pulled the trigger to try it out. I'm a fan. Sausage was the least impressive (but still above average).

[Jerry Callo 8700]

I'd be getting Mickelthwait all the time if I lived down the road.

[Both Tacos 1806]

BBQ Quest: Dallas-Ft.Worth episode

 

[gmr548 16576]

Was in Amarillo for work in August and tried Tyler's, which is a mainstay on the TM top 50 and seemed to be the consensus pick for best in town. Most of it was good but nothing terribly special, except for the ribs. Oh my God the ribs. So good, possibly the best I've ever had. Definitely recommend if you ever did yourself up there. No beer though.

Tried Mickelthwait for the first time this past weekend. Barely any wait on a Saturday around 12 and the free beer is a huge plus. Really enjoyed the sausage and brisket, pork shoulder was okay. Buddy got the pulled lamb and it was very distinct, I wantb to go back to get my my own portion. A worthy option as opposed to hours in line down the street at Franklin.

Sent from my SM-G920V using Tapatalk

[happyfunball 481]

[futureman 22453]

is that salt lick style sauce in the cup?

[utee94 15811]

Went to Stiles Switch for lunch today and it's been steadily improving for several years, but today the brisket and pork ribs were even better than before.  Really, really good stuff.  Line was about 20 minutes though, so it won't be long before the hipsters descend on the joint.

 

 

[HouTex 1866]

I don't get waiting in line. There's plenty of great BBQ to be had without waiting in line.

[Neonmoon 38129]

32 minutes ago, utee94 said:

Went to Stiles Switch for lunch today and it's been steadily improving for several years, but today the brisket and pork ribs were even better than before.  Really, really good stuff.  Line was about 20 minutes though, so it won't be long before the hipsters descend on the joint.

 

 

I accidentally posted in Bucks thread because bourbon, but went there a couple times recently and the brisket is definitely better than it used to be. I don’t know what they did, but it worked. Always had great pork ribs. 

[utee94 15811]

Yeah, I saw that posting, and champ's subsequent admonishment.  Can't ever be too careful around THAT one.

I've always liked the flavor on their pork ribs, but not always the cook.  Last several times including this one though, the cook was perfect.  Brisket has been improving steadily over the years, but now I think they have a (relatively) new pitmaster that came over from Franklin.  Someone  probably mentioned on this very thread a few pages back, but I'm too lazy to go back and look it up.

Oh, and I've ALWAYS liked their beef ribs.  Never had a bad one there, great flavor and cook every time.  But sometimes, like today, I choose not to spend $25-$35 on a rib.  The brisket and pork ribs were AOK.

 

 

[SizzleChest 8283]

5 hours ago, Neonmoon said:

I accidentally posted in Bucks thread because bourbon, but went there a couple times recently and the brisket is definitely better than it used to be. I don’t know what they did, but it worked. Always had great pork ribs. 

Braun (ex-Franklin) started in July.

They also went heavy with some new Moberg smokers in August.

 

[Lhorn 4913]

That's a sexy ass smoker

 

[Paco 1934]

Holy fuck!

[ChampKind 1314]

Braun (ex-Franklin) started in July.
They also went heavy with some new Moberg smokers in August.
 

Stiles has Braun Hughes, Chris McGhee, Marco Oglesby, and Bill Dumas in their pit room. And they bought an armada of pits from Moberg. So....yeah, their product oughta be pretty fucking good now

[Neonmoon 38129]

I’m surprised there aren’t more joints in North Central Austin. Seems like someone would clean up if they opened a good place on Burnet by the gimpy HEB or around those parts. 

[happyfunball 481]

18 hours ago, futureman said:

is that salt lick style sauce in the cup?

Truth is experimenting on making new sauces and that one was vinegar based. 

[RMac5 1551]

That Pancho an Lefty pit by Moberg is fucking badass looking. 

[CooterBrown 18006]

I’m surprised there aren’t more joints in North Central Austin. Seems like someone would clean up if they opened a good place on Burnet by the gimpy HEB or around those parts. 

The Frisco is for lease if someone is so inclined.

[Coyote 269]

Stiles has Braun Hughes, Chris McGhee, Marco Oglesby, and Bill Dumas in their pit room. And they bought an armada of pits from Moberg. So....yeah, their product oughta be pretty fucking good now

You name dropping cooks is hilarious. You and bottlecap should team up for a newsletter.

[ChampKind 1314]

Name dropping? Mmkk

[michael78747 14]

1 hour ago, ChampKind said:

Name dropping? Mmkk

You did list four names in your post. What would you call that? You can cook, but I question your IQ.

[ChampKind 1314]

First off, you can eat a bag.

I engaged in a conversation about the quality of product at Stiles and specifically responded to a post that mentioned one of the pit guys I named. Knowing who is running the pits is kinda relevant

[Anastasis 23469]

8 hours ago, RMac5 said:

That Pancho an Lefty pit by Moberg is fucking badass looking. 

what the fuck is the finish on that thing.  i want to dry hump it. 

[Anastasis 23469]

some fucking newbs getting all chippy in here feeling their oats after a texas win. slow down on the jager shots bros. 

[RMac5 1551]

4 minutes ago, Anastasis said:

what the fuck is the finish on that thing.  i want to dry hump it. 

It looks like he took a 3m Scotch Bright pad on a grinder to it. I’m sure he sealed it with some sort of clear sealant to keep it clean and bright.

 

its a damn good looking smoker, I love that raw metal look.

[Anastasis 23469]

Just now, RMac5 said:

It looks like he took a 3m Scotch Bright pad on a grinder to it. I’m sure he sealed it with some sort of clear sealant to keep it clean and bright.

 

its a damn good looking smoker, I love that raw metal look.

it looks like a damascus steel smoker. 

[Neonmoon 38129]

16 hours ago, michael78747 said:

You did list four names in your post. What would you call that? You can cook, but I question your IQ.

Lighten up Francis 

[utee94 15811]

Is talking about the cooks at Texas BBQ restaurants somehow not appropriate on the Texas BBQ thread.  That seems... odd.

 

Anyway, I'm all for a good place on Burnet, but I suspect that the RENT IS TOO DAMN HIGH.

 

[ChampKind 1314]

what the fuck is the finish on that thing.  i want to dry hump it. 

He stripped the paint and then hit it with automotive clear. Oh wait, should I have shared that? Or is that name dropping or some other such stupid shit?

[IDIOTsavant 8483]

On 10/6/2018 at 5:52 PM, michael78747 said:

You did list four names in your post. What would you call that? You can cook, but I question your IQ.

You called out a well respected poster on this board with 8 whole posts. Whose IQ is in question? 

Edited October 8, 2018 by IDIOTsavant

[Jerry Callo 8700]

I appreciate Jim's contribution to this thread and that he keeps his own stuff confined to the Buck's Barbeque thread (in spite of the fact that he uses the "que" instead of "cue").  Keep up the good work, Jim.

[Patricio Swayze 17058]

I’ll just say it, Michael seems a like punk bitch.

[luke duke 6412]

Apparently Guillermo is at Lockhart Smokehouse.

[futureman 22453]

I wonder what guillermo makes in a year. 

[SizzleChest 8283]

He's paid in tortillas and hair product.