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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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How long do you hover over your keyboard contemplating whether your drivel has captured the right amounts of smarmy and cocksucker before you hit reply?

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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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jimmyjazz

jimmyjazz 45429

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I can't remember if I've asked this before -- I saw a food channel feature on Pinkerton's and he claimed to smoke over mesquite.  Texas Monthly says he starts on mesquite and finishes on post oak.

Either way, does this somewhat dispel the claims that mesquite shouldn't be used to smoke low and slow?

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utee94

utee94 15733

Posted
Posted
22 minutes ago, jimmyjazz said:

I can't remember if I've asked this before -- I saw a food channel feature on Pinkerton's and he claimed to smoke over mesquite.  Texas Monthly says he starts on mesquite and finishes on post oak.

Either way, does this somewhat dispel the claims that mesquite shouldn't be used to smoke low and slow?

My dislike for mesquite comes from my own experimentation with it. I've tried it and I just don't enjoy the flavor for a long smoke, plus it burns a little hotter and faster and is tougher to control.  So I avoid it.

However, for grilling steaks, I think it's fantastic.  I'll take small mesquite splits, burn them down to coals, and then put the steaks on.  The mesquite is strong enough to influence the flavor, even during the quick duration of a steak sear.

 

 

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hornian

hornian 5186

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Posted

I smoke almost exclusively with mesquite. But I'm from South Texas originally (Medina County, where the parisa comes from). I say almost, because sometimes I can't find it in Austin. 

It does burn hotter/faster. I also have adjusted my temperatures and times over the years to account for that. I can smoke a 12 lb brisket in 8 hours on the regular (I try to smoke it around 350 instead of 225, and I pull it and rest it after that still wrapped), and to be quite humble, it's better than 90% of the homemade brisket in these parts that is over oak. 

It takes a little bit more babysitting, but hell, those beers aren't going to drink themselves. 

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UncleBuck

UncleBuck 6444

Posted
Posted (edited)
2 hours ago, jimmyjazz said:

I can't remember if I've asked this before -- I saw a food channel feature on Pinkerton's and he claimed to smoke over mesquite.  Texas Monthly says he starts on mesquite and finishes on post oak.

Either way, does this somewhat dispel the claims that mesquite shouldn't be used to smoke low and slow?

I learned how to bbq out on a ranch that had post oak, live oak and mesquite on it. We cut and stacked up plenty but never really kept it separated. We'd bbq with whatever we grabbed. You could tell when you were going heavy with mesquite, but we cooked at a little higher temps regardless of wood, so it was never bad. 

Would I smoke a brisket low and slow with mesquite exclusively? I probably wouldn't, but I'd mix it in no problem.

High heat? I'll use mesquite all damn day (not necessarily on brisket, but other high heat items).

Edited by UncleBuck
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hornian

hornian 5186

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23 minutes ago, tx 3 putt said:

click if you want to be triggered …

  Hide contents

Screenshot2024-09-20at13_08_13.thumb.jpeg.7f0274e9f8b8c2881c815426de0f116a.jpeg

 

 

triggered GIF

Why would that trigger anyone? He got Fried Chicken and Iced Tea, which is great there. So are their breakfast tacos. Just don't get the "barbecue" and you'll be fine. 

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Trey3216

Trey3216 15321

Posted
Posted
4 hours ago, jimmyjazz said:

I can't remember if I've asked this before -- I saw a food channel feature on Pinkerton's and he claimed to smoke over mesquite.  Texas Monthly says he starts on mesquite and finishes on post oak.

Either way, does this somewhat dispel the claims that mesquite shouldn't be used to smoke low and slow?

Especially since the kids came along, I no longer cook 225.  I'm a 300 fan through and through now.   I build my bed of coals with Mesquite Charcoal and mesquite logs.  Then as the cook goes along, I move into my post oak.  If I'm adding any ribs or  poultry in the last several hours, it'll be split 50/50 with oak and pecan.  So my briskets will always have started with mesquite, moved to oak, and sometimes get a little pecan thrown in the mix.   

 

 

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jimmyjazz

jimmyjazz 45429

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1 hour ago, hornian said:

Why would that trigger anyone? He got Fried Chicken and Iced Tea, which is great there. So are their breakfast tacos. Just don't get the "barbecue" and you'll be fine. 

My older son was the "chicken man" at the Burnet location, he made it for us at home several times.  Their chicken kicks ass.

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Brisketexan

Brisketexan 104228

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1 hour ago, hornian said:

Why would that trigger anyone? He got Fried Chicken and Iced Tea, which is great there. So are their breakfast tacos. Just don't get the "barbecue" and you'll be fine. 

He literally got the three items that make it worth going to Bill Miller's: 1) great fried chicken, 2) some of the best french fries around (they fry them in beef fat, the way that God and the rendering plant intended), and 3) giant iced tea.

Fuck, I'd grab that for dinner tonight if I was anywhere near a Bill Miller's.

If it was "Bill Miller's House of Tasty Fried Chicken," we'd all be singing its praises.  Just pretend their cue doesn't exist.

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tx 3 putt

tx 3 putt 75959

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On 9/20/2024 at 3:13 PM, Brisketexan said:

He literally got the three items that make it worth going to Bill Miller's: 1) great fried chicken, 2) some of the best french fries around (they fry them in beef fat, the way that God and the rendering plant intended), and 3) giant iced tea.

Fuck, I'd grab that for dinner tonight if I was anywhere near a Bill Miller's.

If it was "Bill Miller's House of Tasty Fried Chicken," we'd all be singing its praises.  Just pretend their cue doesn't exist.

 

more or less, i’ve eaten there for 30+ years 

never tried the bbq 

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DoobieWah

DoobieWah 1391

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10 hours ago, tx 3 putt said:

On Wednesday, September 18, San Antonio's Historic and Design Review Commission held a regular meeting to discuss the approvals of multiple agenda items, including a request to construct a Terry Black's Barbecue location at 2102 Broadway, near the city's developing Pearl area.

I don't suppose there's a Chili Queen stand or b&m down there somewhere is there?

'Cause there damned well ought be. 

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Jerry Callo

Jerry Callo 8647

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1 hour ago, Masshole Horn said:

image.jpeg.f90e053a3edefcd73c1df5a9dd075e5b.jpeg

 

Top 5 brisket!! Dry, unrendered, and barkless.

Yeah, that looks pretty bad.  Everything else in the pictures on the list looked pretty good, though.

No actual top ten barbecue list would leave the state of Texas.  There are probably a couple non-Texas places that would make the top fifty.

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hobbes2702

hobbes2702 12769

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Am I supposed to think Terry Blacks is better than the bests I’ve ever had? It’s great, especially for an open all day place, but I don’t think it’s better than Mueller Meat Co (RIP), Franklin, Pinkertons (the only other all day place I’ve had that seems consistently elite). 

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DallasSooner

DallasSooner 277

Posted
Posted
On 9/20/2024 at 9:34 AM, jimmyjazz said:

I can't remember if I've asked this before -- I saw a food channel feature on Pinkerton's and he claimed to smoke over mesquite.  Texas Monthly says he starts on mesquite and finishes on post oak.

Either way, does this somewhat dispel the claims that mesquite shouldn't be used to smoke low and slow?

When I used to smoke with Jordan Jackson some at Bodacious in Longview he used a mixture of Mesquite and Oak.  

 

Business going to be picking up in Longview at Sunbird.  Glad to see them expanding their cooking capacity. 

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tx 3 putt

tx 3 putt 75959

Posted
Posted
20 hours ago, Jerry Callo said:

Yeah, that looks pretty bad.  Everything else in the pictures on the list looked pretty good, though.

No actual top ten barbecue list would leave the state of Texas.  There are probably a couple non-Texas places that would make the top fifty.

 

imo, brisket tends to take ‘bad’ photos. it performs much better in videos 

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DallasSooner

DallasSooner 277

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3 hours ago, Iceman said:

Trying Edge Craft BBQ in OKC today. Before I get blasted, he does have a Texas flag in the establishment, and Texas ribs on the menu.  And SoundGarden blasting from inside, as opposed to the god-forsaken pop country music in this state. http://edgecraftbbq.com

My brother goes there. I  think they work hard and he's definitely cooking "Texas style"  That all steel smoke room he has looks like a lot of fun in the summer time. 

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tx 3 putt

tx 3 putt 75959

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26 minutes ago, Jerry Callo said:

Evan LeRoy just announced that LeRoy & Lewis will be doing brisket and beef cheeks everyday as opposed to being just daily specials.  Also, they will be open Wednesday through Monday.

 

beef cheeks seem like they’d be very easy to nail great taste 

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Mack Tripper

Mack Tripper 693

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Anyone been by L&L on a weekday lately?  I've made just the one trip on a Sunday, but curious what the wait is like during the week.

I’ve been at dinner during the week. The bbq wait was maybe 20 minutes. There was no wait for rest of the menu (burgers, etc) and they took your order at the table.
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Jerry Callo

Jerry Callo 8647

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Hit Butter's BBQ in Sinton on the way to N. Padre today.   Ordered the Mini Trinity with moist brisket, pork ribs, jalapeño cheese sausage, elotes, and tater tot casserole.
20241004_113758.thumb.jpg.d42b50e76c245d5e34915d7685fcce91.jpg
Everything was excellent.  
20241004_114421.thumb.jpg.4dc95f4e52f006cd2a7d732c6cbd31c9.jpg
Certainly deserving of a spot on the TM Top 50.  Highlighting places like this is why I respect Daniel Vaughn and what his team does.

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pch

pch 1259

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5 hours ago, Jerry Callo said:

Hit Butter's BBQ in Sinton on the way to N. Padre today.   Ordered the Mini Trinity with moist brisket, pork ribs, jalapeño cheese sausage, elotes, and tater tot casserole.

20241004_113758.thumb.jpg.d42b50e76c245d5e34915d7685fcce91.jpg

Everything was excellent.  

20241004_114421.thumb.jpg.4dc95f4e52f006cd2a7d732c6cbd31c9.jpg

Certainly deserving of a spot on the TM Top 50.  Highlighting places like this is why I respect Daniel Vaughan and what his team does.

I have a reunion coming up in Corpus shortly and I am going to this location.  That picture sez come to butthead!!

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b_p

b_p 452

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I didn’t take any pics but I ordered from 2 Guys 1 Pit in Spring since I’d heard decent things and was in a hurry to feed a group. Had moist and lean brisket, turkey, burnt ends, and pork ribs. It was all crap. The green beans were the best thing we had. Everything else was dry af. Could not have been more disappointed. Rudy’s would have been better

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GreenspointTexas

GreenspointTexas 9546

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4 hours ago, b_p said:

I didn’t take any pics but I ordered from 2 Guys 1 Pit in Spring since I’d heard decent things and was in a hurry to feed a group. Had moist and lean brisket, turkey, burnt ends, and pork ribs. It was all crap. The green beans were the best thing we had. Everything else was dry af. Could not have been more disappointed. Rudy’s would have been better

Never trust food opinions from people that live in the suburbs…. Ever

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tx 3 putt

tx 3 putt 75959

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13 hours ago, Jerry Callo said:

Hit Butter's BBQ in Sinton on the way to N. Padre today.   Ordered the Mini Trinity with moist brisket, pork ribs, jalapeño cheese sausage, elotes, and tater tot casserole.
20241004_113758.thumb.jpg.d42b50e76c245d5e34915d7685fcce91.jpg
Everything was excellent.  
20241004_114421.thumb.jpg.4dc95f4e52f006cd2a7d732c6cbd31c9.jpg
Certainly deserving of a spot on the TM Top 50.  Highlighting places like this is why I respect Daniel Vaughn and what his team does.
 

 

damn that looks good 

 

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tx 3 putt

tx 3 putt 75959

Posted
Posted (edited)
6 hours ago, b_p said:

I didn’t take any pics but I ordered from 2 Guys 1 Pit in Spring since I’d heard decent things and was in a hurry to feed a group. Had moist and lean brisket, turkey, burnt ends, and pork ribs. It was all crap. The green beans were the best thing we had. Everything else was dry af. Could not have been more disappointed. Rudy’s would have been better

 

i went to rudy’s earlier this year and it was very horrible. i’ll never go back 

Edited by tx 3 putt
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Mittens

Mittens 8126

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17 hours ago, tx 3 putt said:

 

i went to rudy’s earlier this year and it was very horrible. i’ll never go back 

Went for the 1st time in years a couple weeks ago and it was pretty solid.  Brisket, turkey, pork ribs.  

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