Texas BBQ

[texasdago 7573]

I know people have different opinions on it but just sitting outside eating a Rudy's pork loin sandwich with pickles and sauce tastes pretty damn good, right.  It's the simple things

[Jerry Callo 8703]

9 minutes ago, texasdago said:

I know people have different opinions on it but just sitting outside eating a Rudy's pork loin sandwich with pickles and sauce tastes pretty damn good, right.  It's the simple things

Knowing what to get where makes a huge difference.  Although they've served me some overcooked, dry pork loin before. 

[utee94 15823]

Pork loin and smoked turkey are usually very good at Rudy's.  

[jimmyjazz 45953]

25 minutes ago, texasdago said:

I know people have different opinions on it but just sitting outside eating a Rudy's pork loin sandwich with pickles and sauce tastes pretty damn good, right.  It's the simple things

I don't think I've ever tried that.  It's on the list.

[DalTxHornFan 3101]

58 minutes ago, utee94 said:

Pork loin and smoked turkey are usually very good at Rudy's.  

My bride could eat her weight in Rudy's smoked turkey.  Thankfully, she seldom gets over 100#!

[Mittens 8282]

https://www.texasmonthly.com/style/black-gold-austin-barbecue-restaurant-design

Inside Austin’s New “Elevated” Barbecue Restaurant, Where You Can See the Pits From Every Table

The team behind Black Gold, opening on November 9, converted an auto-customization shop into a sit-down spot that seeks to blend good design and craftsmanship into the barbecue experience.

Standing in Black Gold’s pit room about a week before the Austin restaurant’s opening day on November 9, Mems Davila rests his hand on the handle of Stevie Ray, one of two 22-foot-long smokers custom-made by Cen-Tex Smokers in Luling. (The other pit is named Jimmy.) The mustachioed pitmaster and former musician has been serving barbecue out of his Wünder Pig food truck since 2014, and he’s spent the past three years working with local firm 3 Fold Design to transform this former Crestview van-customization shop into an upscale barbecue restaurant with a style as sexy as the crispy bark on Davila’s brisket.

Stevie Ray and Jimmy, their names a nod to Davila’s music background, power both the food and design of Black Gold. Because Davila wants his guests to witness the alchemy of smoke and flame as they dine, he asked Allison Gaskins and Page Gandy of 3 Fold to incorporate the pit room into the interior of the restaurant, an engineering and permitting challenge that the City of Austin said could not be done. But during the lengthy process of converting the property, 3 Fold made it happen. And here we are, admiring Stevie Ray’s nineteen-foot iron exit stack, through which all that good smoke will, indeed, exit the building.

Elegant steel pendant lamps dangle from the pit room ceiling, an uncommonly luxurious touch for a space that, in most barbecue joints, is tucked away and covered in offal. “These are pendants you would typically see hanging over a kitchen island in a high-end build,” says Gaskins. “They are statement pieces. And here we are, we threw them over pits. We needed to have these accents in here to make it flow with the whole space.”

This union of massive industrial barbecue pits with pretty pendant lights is an apt metaphor for Black Gold’s overall mission: to blend good design and craftsmanship into the barbecue experience. “We did not want it to be ‘give me the tray of the half pound of this, half pound of that,’ ” says Davila, wearing a black T-shirt with the curvy yellow letters of the Black Gold logo, a tattoo of a pig sneaking out from the right sleeve as he gestures with his hands. (He isn’t leaving the old-school ordering method completely behind, though: Black Gold will use it at its backyard food truck, open daily from 11 a.m. to 2 p.m.) “We want to have the method of cooking, grilling, whether it’s smoked or reverse sear or whatever it may be, to be part of an elevated experience. You know, with beautiful details. With Wally’s Oaxacan old-fashioned, you can actually see the smoke coming off the glass.”

 

 

https://blackgoldatx.com/

1521 W Anderson Ln.
Austin, TX 78757

https://maps.app.goo.gl/rsZWAQD2cbMR1Lp69

[Deej 76791]

Shouldn't the second pit be named "Jimmie"?

Amateur hour.

[texasdago 7573]

6 hours ago, Jerry Callo said:

Knowing what to get where makes a huge difference.  Although they've served me some overcooked, dry pork loin before. 

Pork was solid today but I saw them slicing brisket and it looked dry 

[Pablo 494]

Had Terry Black on Barton Springs on Sunday afternoon.

Beef Rib, Fatty Brisket, Jalapeno & Cheese Sausage

Overall, felt like it was just a little better than Rudy's, was not impressed. 

I mean sure, they do it all better than Rudy's, but it felt like a mass produced product and not one I would do again.

[dcbc 14484]

6 hours ago, Pablo said:

Had Terry Black on Barton Springs on Sunday afternoon.

Beef Rib, Fatty Brisket, Jalapeno & Cheese Sausage

Overall, felt like it was just a little better than Rudy's, was not impressed. 

I mean sure, they do it all better than Rudy's, but it felt like a mass produced product and not one I would do again.

I feel like I need to try whichever Rudy's you're using as the basis of this comparison.  Because that Rudy's sounds like it slaps for very little money. 

 

And I say that as someone whose most recent trip to Terry Black's in Waco was pretty lackluster compared to my previous two visits to the Dallas location, which were pretty decent.  But the last time I got sliced brisket at our local Rudy's, I swore I never would order anything but a chopped sandwich or baked potato there again.

[Pablo 494]

2 hours ago, dcbc said:

I feel like I need to try whichever Rudy's you're using as the basis of this comparison.  Because that Rudy's sounds like it slaps for very little money. 

 

And I say that as someone whose most recent trip to Terry Black's in Waco was pretty lackluster compared to my previous two visits to the Dallas location, which were pretty decent.  But the last time I got sliced brisket at our local Rudy's, I swore I never would order anything but a chopped sandwich or baked potato there again.

With actual BBQ joints basically everywhere, no need to go there anymore, lol.

As far as that Black's location goes, it just felt like it wasn't as carefully prepared as other well renown places I've eaten.  Stiles, Truth, LeRoy & Lewis, etc.

[NoName 16351]

On 11/4/2024 at 9:50 AM, closetojumping said:

Anybody got a recommendation for bbq that will still be open for dinner somewhere around South Congress on Friday night? We never stay down that way but for some reason we are this weekend and trying to figure out a good dinner option that includes being easy for kids. 

Leroy and Lewis is a little further away than Terry Black's but worth it for sure. I'm assuming you will get a ton of TB recs and they are really good but aren't L&L good.

[Pablo 494]

3 hours ago, NoName said:

Leroy and Lewis is a little further away than Terry Black's but worth it for sure. I'm assuming you will get a ton of TB recs and they are really good but aren't L&L good.

Only had L&L once, but it was enough to make me want to go back.  Seems they've revamped the menu and now offer brisket and beef cheeks all the time.

[Mittens 8282]

Had lunch at Leroy & Lewis today - 1st time on a weekday at the brick & mortar.  Was SHOCKED to show up at noon with zero people in line.  One guy was finishing up his order as we got to the counter.  By the time I left a bit after 1, there was a 20ish person line, and the highly suspect process they have I mentioned months ago was in full effect.  That line is slow af because their process is ass, my dude.

Had the burger, which was allsome as always.  Beef cheeks were on point, as was the flat iron.  Chorizo potatoes were quite salty - enough for me to not order them again.

Pains me to say it, but if I had to bet today, I think the brick and mortar move may kill L&L.  Maybe they are crushing it on the weekends, but there just weren't enough people at tables or in line for me to think they're doing well on the books.

[tx 3 putt 76958]

i had lunch at pinkerton’s yesterday and the line at 11:20 was out the door and down the building 

[HenryJames 66052]

21 minutes ago, Mittens said:

and the highly suspect process they have I mentioned months ago was in full effect.

What's the process?

[Mittens 8282]

Typically you have it set up almost like Subway/Chipotle, no?  Like, I want X# of brisket, X# of sausage, etc up front and then the sides as you kind of move down the line.  Here, you order everything from one person who takes forever to relay your order to the other folks and then you move down to pick up and pay - all the sides are by the guy you're ordering from and the meat is at the other end of the counter.  I suppose it's not materially different from when ordering at the trailer, except even then you could see the meat cutter right next to the cashier listening and cutting while you're ordering.  If it was like Mum's where you order and they bring it to you at your table, no big deal - that's an expected wait and you're not standing around.  Maybe I'm making too much of it, but the way they have their counter set up seems backasswards to me and feels like it takes longer than it needs to. 

[GreenspointTexas 9602]

Places def need 2, maybe 3 people on the meats at all times

 

one person cutting the meat is such horseshit. Specially when dumbfucks dont know what they want

[dcbc 14484]

I drove down to New Braunfels today to go to Wurstfest with my son and his roommate tonight.  Since I was driving through Taylor, I decided to try Louie Mueller.  The beef rib lived up to the hype.  Outstanding.  The beef sausage was really good.  The brisket, however, was really disappointing.  No bark at all.  I'm not sure how they make a beef rib that is so good and serve up a barkless, albeit perfectly tender, slice of brisket.  Anywhere, here's a shot of the beef rib.  You can see the sad little barkless brisket peaking out from under the paper.

Edited November 8 by dcbc

[Etexhorn13 3051]

Ended up at Stiles Switch after the game yesterday, and they were seriously on point yesterday. It was the best I’ve had from there, and up there with some of the best I’ve had anywhere. My cousin and I split a lb of brisket, lb of ribs, and a couple links of jalapeno sausage with plenty to take home. 

[Fuga 180]

Not sure if it's been asked: How's HEB TrueTexas BBQ?

[Jerry Callo 8703]

1 hour ago, Fuga said:

Not sure if it's been asked: How's HEB TrueTexas BBQ?

I posted somewhere up thread back in August.   I thought the meats were pretty good.  The sides I had, collards and slaw, weren't great.

[NoName 16351]

Corkscrew BBQ got a star? What the actual fuck. It's gonna look bad when they miss the top 10 next time around

[thrillhammer 683]

went to tejas two weeks ago and la last week, both outstanding.  tejas was every bit as good as franklin - brisket, burnt ends, chile relleno sausage, pork ribs, turkey, beans, potato salad, carrot soufflé.  the beans and carrot souffle were the only things that didnt jump out as excellent.   la's brisket was as good as you will find anywhere.  sausage was dry and crumbly and subpar.  mac and cheese was one of the best bbq sides ive had in years.

[GreenspointTexas 9602]

Yeah. There are about 50 or so bbq places in Texas where you are virtually splitting hairs

 

but everyone loves arguing over them, including me

[texasdago 7573]

Finally hit up the Leroy & Lewis brick and mortar on Friday night.  I really liked the food truck so its weird to go to the new location.  Anyway, not too crowded on a Friday evening and I opted for one of their New School BBQ Sandwiches.  We'll see what happens now with the star.  Might get awfully busy.  I do miss the truck.

[DoobieWah 1437]

Sorry if a repost but I didn't see it. 

Michelin Texas 

[Fuga 180]

HEB's TrueTexasBBQ ...

Brisket flat DryAsFuck. Point not much better. Better than Rudy's? Not really. Regular sausage very good, for my tastes. Diner-mates say turkey was good, maybe better than brisket. Potato salad same stuff HEB has also sold packaged at the deli. Beans were OK.

The Lake Austin/Exposition location was hopping on a Monday early evening. Just a couple tables available. I'd try it again but won't go out of my way.

Edited November 12 by Fuga

[DallasSooner 279]

2 hours ago, Fuga said:

HEB's TrueTexasBBQ ...

Brisket flat DryAsFuck. Point not much better. Better than Rudy's? Not really. Regular sausage very good, for my tastes. Diner-mates say turkey was good, maybe better than brisket. Potato salad same stuff HEB has also sold packaged at the deli. Beans were OK.

The Lake Austin/Exposition location was hopping on a Monday early evening. Just a couple tables available. I'd try it again but won't go out of my way.

I ate at the one in Plano this summer.  I was pleasently surprised.  Plano doesn't have many if any GOOD BBQ joints and I would probably say this is at the top of the list around there. 

[hobbes2702 13033]

On 11/7/2024 at 2:17 PM, tx 3 putt said:

i had lunch at pinkerton’s yesterday and the line at 11:20 was out the door and down the building 

It’s always crazy at the SA location now.

[Steel Shank 9425]

Was just in Costco looking to pick up a couple of briskets. Everything they had was huge. Has there been any discussion on the possibility of cutting a 24 pound brisket lengthwise to create two skinny 12 pounders? Seems at least feasible.

[Braff Zacklin 13573]

TIL the Shank can't handle a big brisket. This is indeed a dark day for humankind.

Just goes to show--be careful when picking your heroes.

[Brisketexan 105139]

22 minutes ago, Braff Zacklin said:

TIL the Shank can't handle a big brisket.

[Steel Shank 9425]

27 minutes ago, Braff Zacklin said:

TIL the Shank can't handle a big brisket. This is indeed a dark day for humankind.

Just goes to show--be careful when picking your heroes.

24 pound brisket takes a long ass time to smoke. I got pipe to lay and other important shit.

[Braff Zacklin 13573]

1 minute ago, Steel Shank said:

24 pound brisket takes a long ass time to smoke. I got pipe to lay and other important shit.

Sounds like that's just more time for you to lay pipe and drink beer while the brisket smokes?

[Mack Tripper 696]

On 11/7/2024 at 1:59 PM, Mittens said:

Had lunch at Leroy & Lewis today - 1st time on a weekday at the brick & mortar.  Was SHOCKED to show up at noon with zero people in line.  One guy was finishing up his order as we got to the counter.  By the time I left a bit after 1, there was a 20ish person line, and the highly suspect process they have I mentioned months ago was in full effect.  That line is slow af because their process is ass, my dude.

Had the burger, which was allsome as always.  Beef cheeks were on point, as was the flat iron.  Chorizo potatoes were quite salty - enough for me to not order them again.

Pains me to say it, but if I had to bet today, I think the brick and mortar move may kill L&L.  Maybe they are crushing it on the weekends, but there just weren't enough people at tables or in line for me to think they're doing well on the books.

I've been multiple times late afternoon/early evening and they seem to be doing just fine. These are off peak hours and the line was 20+ deep and they were out of multiple meats. When I went the bbq line was moving fairly well. 3-4 wait staff take orders for the stuff on the menu that isn't straight bbq which helps eliminate people from the bbq line. Seemed fine to me except when they are out of pretty much everything. 

[Mack Tripper 696]

On 11/11/2024 at 8:33 PM, NoName said:

Corkscrew BBQ got a star? What the actual fuck. It's gonna look bad when they miss the top 10 next time around

Corkscrew got a star but not Franklin. That seems a little sus. There is no world where Corkscrew is better than Franklin. It's not even better than Tejas, let alone Truth, Pinkerton's, etc. 

[DoobieWah 1437]

That's great for Corkscrew and great for everyone who already stands in long lines everywhere else. 

 

[Bill Brasky 1449]

On 11/8/2024 at 5:33 PM, dcbc said:

I drove down to New Braunfels today to go to Wurstfest with my son and his roommate tonight.  Since I was driving through Taylor, I decided to try Louie Mueller.  The beef rib lived up to the hype.  Outstanding.  The beef sausage was really good.  The brisket, however, was really disappointing.  No bark at all.  I'm not sure how they make a beef rib that is so good and serve up a barkless, albeit perfectly tender, slice of brisket.  Anywhere, here's a shot of the beef rib.  You can see the sad little barkless brisket peaking out from under the paper.

They wrap the brisket too early 

[Steel Shank 9425]

On 11/8/2024 at 5:33 PM, dcbc said:

I drove down to New Braunfels today to go to Wurstfest with my son and his roommate tonight.  Since I was driving through Taylor, I decided to try Louie Mueller.  The beef rib lived up to the hype.  Outstanding.  The beef sausage was really good.  The brisket, however, was really disappointing.  No bark at all.  I'm not sure how they make a beef rib that is so good and serve up a barkless, albeit perfectly tender, slice of brisket.  Anywhere, here's a shot of the beef rib.  You can see the sad little barkless brisket peaking out from under the paper.

cold blooded

[dcbc 14484]

16 minutes ago, Steel Shank said:

cold blooded

$33 per pound for brisket earns an honest review.  Same for the solid review of the beef rib at $37 per pound.

[Shaddie 1651]

9 minutes ago, dcbc said:

$33 per pound for brisket earns an honest review.  Same for the solid review of the beef rib at $37 per pound.

Charge premium it better be premium. 

[dcbc 14484]

13 minutes ago, Shaddie said:

Charge premium it better be premium. 

2/3 of my order was.  And the beef rib was what I was there for.  But if you zoom in on the fat cap side of that brisket, you can count the bits of pepper on it.  That shouldn't be a thing at a top 50 joint, much less a place that goes as pepper heavy as LMBBQ is known to go.  I mean look at that beef rib.  Just make it look like that.  And if it doesn't, set it aside for chopped sandwiches.  I paid $116 for three meats, no sides, and a drink.  I'm speaking my mind on that brisket.

Edited November 14 by dcbc

[CycleTex87 2970]

Killen’s on 290 in Cypress:  chopped brisket sandwich so dry you can’t swallow a bite.  Pinto beans ok but not my favorite.  Peach cobbler was just a dry glop of inedible mess.  But I did spend $35 for my trouble.  Will not be returning. 

[Jerry Callo 8703]

Heading to Houston tomorrow.  Staying downtown.  Looking at either Feges or J Bar M for early afternoon.   These are two that i haven't been to.   Thoughts?

[tx 3 putt 76958]

On 11/12/2024 at 3:23 PM, Steel Shank said:

Was just in Costco looking to pick up a couple of briskets. Everything they had was huge. Has there been any discussion on the possibility of cutting a 24 pound brisket lengthwise to create two skinny 12 pounders? Seems at least feasible.

[GreenspointTexas 9602]

22 hours ago, Jerry Callo said:

Heading to Houston tomorrow.  Staying downtown.  Looking at either Feges or J Bar M for early afternoon.   These are two that i haven't been to.   Thoughts?

Cant go to pit room or truth or pinkertons? Although im assuming you have already been to both.

 

j bar m is not good and feges is fine

[Jerry Callo 8703]

Cant go to pit room or truth or pinkertons? Although im assuming you have already been to both.
 
j bar m is not good and feges is fine

As I got into the heart of Houston I realized that I'd typed the wrong Feges into Waze.  Instead of heading the other way, I opted for The Pit Room.

Two meat with moist brisket, pork ribs, slaw, and green beans.  Overall a pretty good meal, not outstanding.  They have probably the most efficient barbecue line, which I really appreciate after spending too much time in inefficient lines.   After 10 minutes in line, I was grabbing pickles, red onions, and my drink.    Ate outside on the porch bar just following a brief downpour. 
All in all a good experience.  Might try to hit Tejas on my return trip to Austin. 

[tx 3 putt 76958]

10 hours ago, Jerry Callo said:

As I got into the heart of Houston I realized that I'd typed the wrong Feges into Waze.  Instead of heading the other way, I opted for The Pit Room.

Two meat with moist brisket, pork ribs, slaw, and green beans.  Overall a pretty good meal, not outstanding.  They have probably the most efficient barbecue line, which I really appreciate after spending too much time in inefficient lines.   After 10 minutes in line, I was grabbing pickles, red onions, and my drink.    Ate outside on the porch bar just following a brief downpour. 
All in all a good experience.  Might try to hit Tejas on my return trip to Austin. 
 

 

place serves a solid lunch. best chicken tacos in town 

[stc 1462]

hit up 2 places over the weekend

1. bcooper bbq on manor. it's a food truck in the back of a pickleball club...that should've been enough of a red flag i guess. brisket was dry af and tough, lots of unrendered fat. same story with the baby back ribs, tough and dry. would not go back. 

 

2. mum foods. had the pastrami and some pork ribs. pastrami was very good but the pork ribs were remarkably delicious. perfectly cooked and great bark. some of the best ribs i've had in a long time.