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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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C-Man
C-Man

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?

C-Man
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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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Jerry Callo

Jerry Callo 8658

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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. 

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jimmyjazz

jimmyjazz 45492

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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.

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Mittens

Mittens 8146

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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.”
 
 
1521 W Anderson Ln.
Austin, TX 78757
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Pablo

Pablo 494

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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.

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dcbc

dcbc 14387

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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.

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Pablo

Pablo 494

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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.

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NoName

NoName 16271

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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.

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Pablo

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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.

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Mittens

Mittens 8146

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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.

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Mittens

Mittens 8146

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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. 

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dcbc

dcbc 14387

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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.


78d39c06f256bba0f65be7153da6e9ac.jpg

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Etexhorn13

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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. 

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thrillhammer

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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.

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texasdago

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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.

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Fuga

Fuga 180

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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.

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DallasSooner

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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. 

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