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Washpark

By Washpark
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Posted by Patricio Swayze,

I disagree that Reese Bros is not worth ordering. I think it is every bit as good as 2M, which I love. Overall, these are my 10 favorite spots, in no particular order (not that anyone asked or cares): Truth Brisket & Rice Leroy & Lewis Burnt Bean Tejas Reese Bros Valentina’s Butter’s 2M Lavaca (although my pops said last time he went he was disappointed, need to confirm)

Top 10 list.

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Met my folks and brother and sister-in-law at Lost Pines this past weekend. Seeing that Snow's was just under an hour from Lost Pines, I put together an excursion to go Saturday morning. (I also had s

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Just got back to Dallas from Lexington. What a trip. We pulled up around 8:30/9 Fri night and were first on the scene. We went to the bar around the corner until they closed at midnight and came back

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1 minute ago, Brisketexan said:


Yeah, the rest of their bbq is fine. But the chicken is genuinely outstanding. If you want to get a side of jalapeño creamed spinach, that would be a good call too.

Definitely sounds like a good call.  Need to earmark this for the next trip to Austin this spring to see the older kid.

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Brisketexan

Brisketexan 107009

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Definitely sounds like a good call.  Need to earmark this for the next trip to Austin this spring to see the older kid.

There’s lots of other good stuff on the menu. Solid CFS and CFC, really good meatloaf, good catfish. When they have gumbo on special, it’s good. Will always have a soft spot for Hoovers - we were having dinner with friends there the night my wife went into labor with my daughter.
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HeHateMe

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14 minutes ago, Brisketexan said:


There’s lots of other good stuff on the menu. Solid CFS and CFC, really good meatloaf, good catfish. When they have gumbo on special, it’s good. Will always have a soft spot for Hoovers - we were having dinner with friends there the night my wife went into labor with my daughter.

The stain that the amniotic sac left on the carpet really ties the room together.

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luke duke

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23 hours ago, jimmyjazz said:

I caught a little Cooking Channel feature on Franklin BBQ this morning.  The show originally aired in 2017, but it was a compilation of segments, so I suppose the Franklin bit could have been shot as early as 2011 when he moved to the brick & mortar location.  Check out these prices:

image.thumb.jpeg.598e46ce76290f884df2381306f92615.jpeg


JMueller when it opened

image.jpeg

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Brisketexan

Brisketexan 107009

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Shit. The boy is currently on a train home to Mainz from Frankfurt. We found what seems to be a legit barbecue joint in Frankfurt, and that’s what we decided to do for our “second Christmas” dinner (we’re headed over in a week because the kids can’t make it home; friends of ours are hosting us for new years, so we’re going to provide dinner, and thought bbq would be ideal). So, he bought a whole brisket to take home and freeze till we get there.

1) people on his train keep asking him what’s in the bag, because it smells amazing.

2) check out the price…comes out to around $36 a pound. Sheeeeeeit.

21d26745eba143ccbf427cb90d837eb1.jpg

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utee94

utee94 16091

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On 12/21/2024 at 9:25 AM, jimmyjazz said:

Any recs for BBQ chicken in Austin?  We're hosting a big family dinner on XMas Eve with brisket & pulled pork, but we want some chicken too and I've never had much luck smoking that particular bird.

I'm aware of Rudy's.  Others?

Stiles Switch does BBQ chicken pretty well.   At least the one in CP, I don't think I've ever had it at N. Lamar.

It's funny though, it's getting tougher and tougher to find smoked yardbird on BBQ menus.  2-3 decades ago it was quite common, anyone who did brisket and sausage and pork spare ribs probably also did chicken.  Now it's common to see turkey and pork loin, and less common to see chicken.

 

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jimmyjazz

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25 minutes ago, GreenspointTexas said:

I cant believe there are actual real life people that skip brisket, ribs, and sausage in favor of chicken. Maybe if you’re a woman, i could understand

Maybe have, oh, I don't know . . . some brisket, a rib or two, some sausage AND some chicken?

What I find borderline criminal is loading up on potato salad and slaw with all that delicious meat available.

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hobbes2702

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22 hours ago, hobbes2702 said:

Went to Terry Black’s in Lockhart today. It slammed and went hard.

IMG_0708.thumb.jpeg.fca07df40979fedee23717938b2c651b.jpegIMG_0709.thumb.jpeg.f6517bf0ecfd4147d9204a7e2b7dd244.jpegIMG_0710.thumb.jpeg.5b2a87f24805c130850cb5c36df9b19b.jpeg

Just to follow up on this. There’s no reason to go to any of the old Lockhart places anymore. You want elite all day options? Terry Blacks. You want brisket on par with the best you’ve ever had? Barbs.

I was pretty amazed at how empty it was yesterday at 1230. Can’t believe those other places are robbing people still.

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tx 3 putt

tx 3 putt 78739

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1 hour ago, hobbes2702 said:

Just to follow up on this. There’s no reason to go to any of the old Lockhart places anymore. You want elite all day options? Terry Blacks. You want brisket on par with the best you’ve ever had? Barbs.

I was pretty amazed at how empty it was yesterday at 1230. Can’t believe those other places are robbing people still.

 

nostalgia and tourists 

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BurntOrange&White

BurntOrange&White 42005

Posted
Posted (edited)
On 12/21/2024 at 9:02 AM, jimmyjazz said:

I caught a little Cooking Channel feature on Franklin BBQ this morning.  The show originally aired in 2017, but it was a compilation of segments, so I suppose the Franklin bit could have been shot as early as 2011 when he moved to the brick & mortar location.  Check out these prices:

image.thumb.jpeg.598e46ce76290f884df2381306f92615.jpeg

#TakeMeBack

 

 

image.png.df5d5f7ea9f4ec7681490263c6f36e46.png

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Brisketexan

Brisketexan 107009

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11 hours ago, hobbes2702 said:

I wouldn’t do that to even a tourist. Those places are serving dog meat.

Think I have Terrys ahead of Pinkertons. Glad we are getting one in SA.

It's been a year or so since we hit the original Blacks in Lockhart, but it sure as hell wasn't dog meat.  It was damned fine cue.

Honestly, for those of us old enough to remember....we are spoiled, living in a golden age of great BBQ.  Seriously, what some of the snob crowd is calling "dog meat" is the same as it was 20 years ago, which was and is really good stuff.

The "argument" is about whether you're getting an 8-9 quality, or a 10, maybe.  I'm serious, put a perfect slice of brisket from Black's next to one from Barbs, Franklin, Terry Blacks, Leroy and Lewis.....only someone with deep experience with all of them could tell you the difference.  Every one of them would be a) glorious, and b) better than 98% of the barbecue that was around even 10-20 years ago.  There are probably 20 individual locations within an hour of Austin today that serve a slice of brisket that would be life-changing for anyone who doesn't eat great Texas bbq with any regularity.  Instead of shitting on some of them, and boosting the 4-5 that are getting all the buzz today, how about we sit back and marvel at the wealth of options we have?  FFS, tonight, I can swing by the Black's location on Gaudalupe and bring home a pound of brisket that will be light years better than ANY cue I could have gotten in the city limits 20 years ago.  And that's just the place that's on my way home.

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tx 3 putt

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5 minutes ago, Brisketexan said:

It's been a year or so since we hit the original Blacks in Lockhart, but it sure as hell wasn't dog meat.  It was damned fine cue.

Honestly, for those of us old enough to remember....we are spoiled, living in a golden age of great BBQ.  Seriously, what some of the snob crowd is calling "dog meat" is the same as it was 20 years ago, which was and is really good stuff.

The "argument" is about whether you're getting an 8-9 quality, or a 10, maybe.  I'm serious, put a perfect slice of brisket from Black's next to one from Barbs, Franklin, Terry Blacks, Leroy and Lewis.....only someone with deep experience with all of them could tell you the difference.  Every one of them would be a) glorious, and b) better than 98% of the barbecue that was around even 10-20 years ago.  There are probably 20 individual locations within an hour of Austin today that serve a slice of brisket that would be life-changing for anyone who doesn't eat great Texas bbq with any regularity.  Instead of shitting on some of them, and boosting the 4-5 that are getting all the buzz today, how about we sit back and marvel at the wealth of options we have?  FFS, tonight, I can swing by the Black's location on Gaudalupe and bring home a pound of brisket that will be light years better than ANY cue I could have gotten in the city limits 20 years ago.  And that's just the place that's on my way home.

 

we remember when stopping in lockhart was a damn treat !

 

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Brisketexan

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12 minutes ago, tx 3 putt said:

 

we remember when stopping in lockhart was a damn treat !

 

Yep.

When JM came to town, it was the first "high-end" great bbq joint in the city limits.  If you went back in time to the day before JM opened, and you dropped in Mickelthwaite, or Franklin, or Leroy and Lewis, or even an outpost of Blacks, or Terry Blacks, etc. etc. etc.....we'd all have gone nuts about the fantastic, amazing barbecue that you could now get in the city proper.  And we'd have been right.

The argument about which is great and which is bleh is like fighting over who was hotter, peak Cindy Crawford or peak Kathy Ireland.  My dudes, they were both amazing, and any sane person would be over the moon to be with either one of them.  Again, we have an embarrassment of riches of bbq nowadays, how about we just bask in that great situation and enjoy it?

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Hermanator

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5 hours ago, Brisketexan said:

It's been a year or so since we hit the original Blacks in Lockhart, but it sure as hell wasn't dog meat.  It was damned fine cue.

Honestly, for those of us old enough to remember....we are spoiled, living in a golden age of great BBQ.  Seriously, what some of the snob crowd is calling "dog meat" is the same as it was 20 years ago, which was and is really good stuff.

The "argument" is about whether you're getting an 8-9 quality, or a 10, maybe.  I'm serious, put a perfect slice of brisket from Black's next to one from Barbs, Franklin, Terry Blacks, Leroy and Lewis.....only someone with deep experience with all of them could tell you the difference.  Every one of them would be a) glorious, and b) better than 98% of the barbecue that was around even 10-20 years ago.  There are probably 20 individual locations within an hour of Austin today that serve a slice of brisket that would be life-changing for anyone who doesn't eat great Texas bbq with any regularity.  Instead of shitting on some of them, and boosting the 4-5 that are getting all the buzz today, how about we sit back and marvel at the wealth of options we have?  FFS, tonight, I can swing by the Black's location on Gaudalupe and bring home a pound of brisket that will be light years better than ANY cue I could have gotten in the city limits 20 years ago.  And that's just the place that's on my way home.

I would gladly pick up BBQ from a Luling City Market/Kreutz level place again today if their prices were the exact same as then just adjusted for inflation. Sure it's not quite as good as the top end stuff, but it's 1/3 the price or possibly lower. 

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Brisketexan

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5 minutes ago, Hermanator said:

I would gladly pick up BBQ from a Luling City Market/Kreutz level place again today if their prices were the exact same as then just adjusted for inflation. Sure it's not quite as good as the top end stuff, but it's 1/3 the price or possibly lower. 

You sound like my dad and his rants against overpriced fajitas ("Goddammit, I remember when they were 29 cents a pound, before those assholes at Chili's made 'em popular with gringos!").  What was a cheap, throw-away cut became a price victim of its popularity.  Brisket has followed that lead.

Shit cuts that used to be cheap as hell are now expensive due to mass popularity.

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Hermanator

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Just now, Brisketexan said:

You sound like my dad and his rants against overpriced fajitas ("Goddammit, I remember when they were 29 cents a pound, before those assholes at Chili's made 'em popular with gringos!").  What was a cheap, throw-away cut became a price victim of its popularity.  Brisket has followed that lead.

Shit cuts that used to be cheap as hell are now expensive due to mass popularity.

Yep, feel the same about fajitas. Those I easily make really well at home. I'm not a smoker though. 

The problem is they're still shit cuts of beef. For the price I'd rather have a decent ribeye or chateaubriand 

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trubbaman

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On 12/22/2024 at 3:29 PM, utee94 said:

Stiles Switch does BBQ chicken pretty well.   At least the one in CP, I don't think I've ever had it at N. Lamar.

It's funny though, it's getting tougher and tougher to find smoked yardbird on BBQ menus.  2-3 decades ago it was quite common, anyone who did brisket and sausage and pork spare ribs probably also did chicken.  Now it's common to see turkey and pork loin, and less common to see chicken.

 

I remember reading something from one of the local pitmasters a while back about chicken and that it took up too much space on the smoker for the amount of $$$ it brought in, and that was why a lot of places stopped serving chicken.

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hobbes2702

hobbes2702 13505

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@Brisketexan @tx 3 putt

I dunno the last time yall went to any of the Lockhart spots other than Blacks. Original blacks is still pretty good (but not any better than about a dozen places in the Centex/SA region) but frankly the other 3 are just not good. Dry briskets. Nothing like the level of the other places you mentioned in your post.
Luling still has the great sausage and maybe my favorite sauce.

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tx 3 putt

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28 minutes ago, hobbes2702 said:

@Brisketexan @tx 3 putt

I dunno the last time yall went to any of the Lockhart spots other than Blacks. Original blacks is still pretty good (but not any better than about a dozen places in the Centex/SA region) but frankly the other 3 are just not good. Dry briskets. Nothing like the level of the other places you mentioned in your post.
Luling still has the great sausage and maybe my favorite sauce.

 

i live 5 mins from pinkerton's and truth, im covered when it comes to bbq.  haven't been to a lockhart place in many many years. i will stop now and then at city market for sausage 

i went to babes last year, very good

burnt bean is the best i've been too 

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