Not sure there, but here in central at Coopers you can buy two racks of ribs for 112.00 or a brisket for 120.00. Ok bbq but at least the bbq sauce sucks azz.
KD's here in Midland is outstanding, and good meat isn't cheap. You can eat what was pictured for about $18, and it's worth it IMO. High rollers here venture on down to Midland Meat Co, owned by a local ranching family, and pay big bucks for the primo stuff and DIY.
No photo, but I also really like Angelos in Fort Worth. Angelos has some of the best brisket I've ever had.
A Bud of mine told me that the famed Black's of Lockhart,TX has opened in Dallas. I need to give them a try as well. Supposed to be phenomenal.
This. For sure its worth a trip through Lockhart. Make sure to get a few pounds to take home to freeze in small bunches for sandwiches later or youll regret it.
Bbq must be the only type of food where crappy presentation and eating in a shack is preferred.
The quality of bbq improves, with the schittier the surroundings are. Most truly good bbq is found on paper plates, in a plywood shack or on the hood of a '79 El Dorado.
Used to eat at the Hard 8 in Stephenville back when baby sister was playing ball at Tarleton. Free beans and beer but they made up for it on the meat. It was good though.
There is no place like Texas for Meskin food, bbq, and pretty women, especially women!!!
It depends on where you're from and what you grew up eating. Brisket has never seemed like real bbq to me. The regional bbq around here is pork shoulder mopped with a spicy vinegar dip. That is what I think of when I think of bbq, by default.
It's all good but if I have a choice I will go for pork bbq every time.
There is no place like Texas for Meskin food, bbq, and pretty women, especially women!!!
It depends on where you're from and what you grew up eating. Brisket has never seemed like real bbq to me. The regional bbq around here is pork shoulder mopped with a spicy vinegar dip. That is what I think of when I think of bbq, by default.
It's all good but if I have a choice I will go for pork bbq every time.
I didn't grow up with either. For me beef brisket and pork ribs are way ahead of vinegar sauced pork shoulder.
I like steaks, chicken, pork ribs cooked on the bbq pit. Back straps, Axis meat, you name it. Brisket is about my last choice to put on the pit. Steaks and chicken are my favorites.
I like a big turkey, basted with brown sugar and water, it will look burnt until you cut it up. Damn they taste good cooked that way.
I like steaks, chicken, pork ribs cooked on the bbq pit. Back straps, Axis meat, you name it. Brisket is about my last choice to put on the pit. Steaks and chicken are my favorites.
I like a big turkey, basted with brown sugar and water, it will look burnt until you cut it up. Damn they taste good cooked that way.
Yep, smoked turkey is way up there for me too. More bbq joints should do turkey.
Adding to my lack of culinary sophistication: to me, barbecue has always denoted sauce; if there isn't sauce, it isn't barbecue. Also, the sauce needs to be thick and sweet. As for the meat, I do not enjoy eating charcoal or char. I fully realize that all of this makes me a despicable human being.
Adding to my lack of culinary sophistication: to me, barbecue has always denoted sauce; if there isn't sauce, it isn't barbecue. Also, the sauce needs to be thick and sweet. As for the meat, I do not enjoy eating charcoal or char. I fully realize that all of this makes me a despicable human being.
If you have to put sauce on it, it isn’t bbq. That ruins the taste of the smoked meat in my opinion. The wood you use is the important thing for bbq. I like mesquite best, but pecan and hickory are very good. They use hickory in smoke houses, because it makes very little soot. Oak is ok, but soots up your pit like crazy..
But, it’s like this girl told me once, “ What the fuuck do you know?”
I like a good smoked brisket very much, that’s been cooked low and slow. Cooked perfect, with a thick smoke ring, tender and flavorful. And a good sauce...to me...makes it even better.
There is no place like Texas for Meskin food, bbq, and pretty women, especially women!!!
Maybe where you’re at but the meskin food here is terrible.
No kidding?
Nope, i haven’t had any that can touch the food in NM.
I've always wanted to go to NM just to try some of those dishes with the Hatch Chiles that you see on TV food shows every once in a while. Stuff looks delicious.
There is no place like Texas for Meskin food, bbq, and pretty women, especially women!!!
Maybe where you’re at but the meskin food here is terrible.
No kidding?
Nope, i haven’t had any that can touch the food in NM.
I've always wanted to go to NM just to try some of those dishes with the Hatch Chiles that you see on TV food shows every once in a while. Stuff looks delicious.
18 bucks for a sheet of paper and tiny Styrofoam cups?
There must be some margin in it!
Schit cuts of meat are all out of proportion to what they should be. And it reflects in today’s BBQ prices. So does the fact that it’s so trendy now.
Serving on paper is a nostalgia thing. Traditionally meat markets would serve BBQ on certain days/weekends and that’s how they handed the meat over the counter. On a piece of butcher paper.
Better than Coopers, easily. Coopers sirloin is better, only because Opie’s doesn’t serve it. Their sauce sucks too tho, I like Most BBQ with sauce. Some I eat dry, some sauce.
if yer asking about BBQ, good BBQ is sorely lacking in EP. State Line & Johnny's are probably the best two, but they don't really compare to the other TX BBQ joints I mentioned.
The messikan food here is not my favorite but I do like The Little Diner (inventor of the Gordita) and I like L&J over by the cemetery. Most other messikan food here leaves a lot to be desired IMHO. A lot of red chili slathered all over everything. I prefer green. There's some places here that make absolutely stellar green chili - Hatch.
The messikan food here reminds me of the dinner scene in The Three Amigos:
I have a smoker and I make some pretty stellar BBQ brisket. As others have stated, it's not the sauce, but the wood you use in your smoker. You should also use a smoker with an offset fire box. I don't particularly like mesquite - tastes a bit like turpentine IMO. The key is to mix yer wood. I generally smoke a brisket for 1 hr./lb., so a 12 lb. brisket will be on the smoker for 12 hrs. (low and slow ~ 220°). I start by rinsing the brisket, patting it dry and then using a dry rub - none of this basting crap - cook the brisket fat-side up and it bastes itself. I then make the fire (do not use lighter fluid of any kind or it will ruin the flavor of the meat) with a mixture of hickory and white oak, but a bit heavier on the hickory. After about 3-4 hrs. or slightly more, when I think a good smoke ring has formed, I'll wrap the brisket in foil throwing in 1-2 quartered jalapenos - I do this because if I leave it unwrapped for any longer, the smoke flavor can become overpowering. After wrapping the brisket - I use straight white oak. Mixing white oak and hickory also limits the power of any one wood. White oak is more benign. Mesquite, pecan, hickory, apple wood, will impart a very strong flavor if it's not tempered with another wood. As an example, a Bud of mine once smoked a brisket for 14 hrs. using only pecan wood. I asked him how it was and he said he schidt pecan fire the entire next day. Since I have no desire to schidt pecan fire, I haven't attempted to recreate the feat.
I have also smoked unwrapped using straight white oak for ~12 hrs, with excellent results. And when I don't feel like tending a fire for 12 hrs., I'll sometimes throw it in the oven (in a large roasting pan), after 4 hrs. of smoking, to finish (at 220°).
if yer asking about BBQ, good BBQ is sorely lacking in EP. State Line & Johnny's are probably the best two, but they don't really compare to the other TX BBQ joints I mentioned.
The messikan food here is not my favorite but I do like The Little Diner (inventor of the Gordita) and I like L&J over by the cemetery. Most other messikan food here leaves a lot to be desired IMHO. A lot of red chili slathered all over everything. I prefer green. There's some places here that make absolutely stellar green chili - Hatch.
The messikan food here reminds me of the dinner scene in The Three Amigos:
There is no place like Texas for Meskin food, bbq, and pretty women, especially women!!!
Maybe where you’re at but the meskin food here is terrible.
No kidding?
Nope, i haven’t had any that can touch the food in NM.
I've always wanted to go to NM just to try some of those dishes with the Hatch Chiles that you see on TV food shows every once in a while. Stuff looks delicious.
Other than at home - the best BBQ I've had was at Hodie's in Dalhart, TX. Come to northern NM or southern CO for the best Mexican food. WAY different from southern NM/ west TX.
There is no place like Texas for Meskin food, bbq, and pretty women, especially women!!!
Maybe where you’re at but the meskin food here is terrible.
No kidding?
Nope, i haven’t had any that can touch the food in NM.
I've always wanted to go to NM just to try some of those dishes with the Hatch Chiles that you see on TV food shows every once in a while. Stuff looks delicious.
Other than at home - the best BBQ I've had was at Hodie's in Dalhart, TX. Come to northern NM or southern CO for the best Mexican food. WAY different from southern NM/ west TX.
Umm, it may be different , but the Mexican food in southern NM is excellent.
No place but Texas for bbq. We use mesquite wood, cook on pits made of steel. We don’t use grills or pellet smokers. Built this one last summer
Springfield, MO has City Butcher, and I’ll put there bbq against antibodies. But, they’re from Texas...
$18/lb for burnt ends. They’re worth at least $20. Salt. Pepper. Smoke.
Everybody around here raves about KC bbq, I’ve decided I’m not a fan. Over sauced meat. Hurts because it’s my “local” style.
Originally Posted by MARCEL
Hope to get to Snows before she kicks the basting bucket. Met her at a BBQ festival back in 2015. Nice old gal. Her bbq is legendary.
Wife’s family is local to Snow’s, 20 miles away, but they haven’t been in 20 years. Don’t want to wait the 3 hours in line to get it.
Originally Posted by TheKid
Used to eat at the Hard 8 in Stephenville back when baby sister was playing ball at Tarleton. Free beans and beer but they made up for it on the meat. It was good though.
I’ve worked in Stephenville over the years, once was 30 days straight, Hard 8 was on our regular “circuit”. Only place I’ve been asked if I wanted my 1/2 smoked chicken ‘dunked’. Huh? Oh, you mean dunk the whole damn thing in a 5 gallon stainless bucket full of melted butter. Of course I want it dunked.
I have a smoker and I make some pretty stellar BBQ brisket. As others have stated, it's not the sauce, but the wood you use in your smoker. You should also use a smoker with an offset fire box. I don't particularly like mesquite - tastes a bit like turpentine IMO. The key is to mix yer wood. I generally smoke a brisket for 1 hr./lb., so a 12 lb. brisket will be on the smoker for 12 hrs. (low and slow ~ 220°). I start by rinsing the brisket, patting it dry and then using a dry rub - none of this basting crap - cook the brisket fat-side up and it bastes itself. I then make the fire (do not use lighter fluid of any kind or it will ruin the flavor of the meat) with a mixture of hickory and white oak, but a bit heavier on the hickory. After about 3-4 hrs. or slightly more, when I think a good smoke ring has formed, I'll wrap the brisket in foil throwing in 1-2 quartered jalapenos - I do this because if I leave it unwrapped for any longer, the smoke flavor can become overpowering. After wrapping the brisket - I use straight white oak. Mixing white oak and hickory also limits the power of any one wood. White oak is more benign. Mesquite, pecan, hickory, apple wood, will impart a very strong flavor if it's not tempered with another wood. As an example, a Bud of mine once smoked a brisket for 14 hrs. using only pecan wood. I asked him how it was and he said he schidt pecan fire the entire next day. Since I have no desire to schidt pecan fire, I haven't attempted to recreate the feat.
I have also smoked unwrapped using straight white oak for ~12 hrs, with excellent results. And when I don't feel like tending a fire for 12 hrs., I'll sometimes throw it in the oven (in a large roasting pan), after 4 hrs. of smoking, to finish (at 220°).
Do you have it wrapped in tinfoil when you finish it in the oven?
jaguartx: it's not necessary to wrap the brisket if yer roasting pan has a tight-fitting lid. Putting the brisket in the oven after 3-5 hrs. of smoking really cuts down on the hassle of maintaining the fire for hrs. & hrs. but you will need to add some water (or beef broth) and check the level every so often. You can also toss in some crushed garlic cloves. Don't forget a large quartered fresh Jalapeno as well.
hanco: try a mixture of ~ 1/3 Hickory and 2/3 white oak - just eyeball the ratio - it's not critical. 1/2 & 1/2 will also work well. I think you may like hickory better than Mesquite. Academy Sports generally has bags of white oak, hickory and mesquite if you have trouble sourcing wood.
jaguartx: it's not necessary to wrap the brisket if yer roasting pan has a tight-fitting lid. Putting the brisket in the oven after 3-5 hrs. of smoking really cuts down on the hassle of maintaining the fire for hrs. & hrs. but you will need to add some water (or beef broth) and check the level every so often. You can also toss in some crushed garlic cloves. Don't forget a large quartered fresh Jalapeno as well.
hanco: try a mixture of ~ 1/3 Hickory and 2/3 white oak - just eyeball the ratio - it's not critical. 1/2 & 1/2 will also work well. I think you may like hickory better than Mesquite. Academy Sports generally has bags of white oak, hickory and mesquite if you have trouble sourcing wood.
.
Thank you, I will try it, have hickory and white oak stacked up. I never thought to try the white oak before. We have mesquite and pecan at the deer lease.
Miller 250 arc welder, could use a wire machine at times, especially on thin metal. It be nice to have a plasma cutter also. I’m old, no use buying that stuff now.
As others have alluded to, good BBQ is where you find it. Fortunately that is fairly easy to do in Texas. .And paying for good brisket is a non-issue. You usually get what you pay for, and really good brisket seldom comes on a dinner plate unless it's been done in a back yard.
As for sauce, I will agree with others that brisket needing BBQ sauce is a failure. Enjoy the taste of the brisket itself and don't turn it into something that it's not meant to be. Burnt ends from moist brisket are the best.......
i use white oak almost exclusively here in PA because i have a bunch of it. 7-8 hours on the smoke at 225-ish and then wrap and finish. i am a heathen though and add a little bbq sauce and a little beef broth in the foil for the finish. it ain't straight texan style but it is damn good.
I have a smoker and I make some pretty stellar BBQ brisket. As others have stated, it's not the sauce, but the wood you use in your smoker. You should also use a smoker with an offset fire box. I don't particularly like mesquite - tastes a bit like turpentine IMO. The key is to mix yer wood. I generally smoke a brisket for 1 hr./lb., so a 12 lb. brisket will be on the smoker for 12 hrs. (low and slow ~ 220°). I start by rinsing the brisket, patting it dry and then using a dry rub - none of this basting crap - cook the brisket fat-side up and it bastes itself. I then make the fire (do not use lighter fluid of any kind or it will ruin the flavor of the meat) with a mixture of hickory and white oak, but a bit heavier on the hickory. After about 3-4 hrs. or slightly more, when I think a good smoke ring has formed, I'll wrap the brisket in foil throwing in 1-2 quartered jalapenos - I do this because if I leave it unwrapped for any longer, the smoke flavor can become overpowering. After wrapping the brisket - I use straight white oak. Mixing white oak and hickory also limits the power of any one wood. White oak is more benign. Mesquite, pecan, hickory, apple wood, will impart a very strong flavor if it's not tempered with another wood. As an example, a Bud of mine once smoked a brisket for 14 hrs. using only pecan wood. I asked him how it was and he said he schidt pecan fire the entire next day. Since I have no desire to schidt pecan fire, I haven't attempted to recreate the feat.
I have also smoked unwrapped using straight white oak for ~12 hrs, with excellent results. And when I don't feel like tending a fire for 12 hrs., I'll sometimes throw it in the oven (in a large roasting pan), after 4 hrs. of smoking, to finish (at 220°).
I’m not a believer in fat up on brisket, it’s true with pork. I cook fat down to protect the bottom and if I wrap I use paper.
I’m not a believer in fat up on brisket, it’s true with pork. I cook fat down to protect the bottom and if I wrap I use paper.
Since I use a smoker with an offset fire box, I haven't needed to protect the underside of the brisket, and at 220° it never gets over-charred.
I also agree with Cheesy regarding KC BBQ. I'm not a fan of wet BBQ - way too much sauce which has way too much sugar. Properly smoked meat doesn't need sauce or sugar to camouflage improperly smoked meat.
I do use BBQ sauce sparingly, but I use it as a 'garnish' on top of the meat, which limits sugar intake. Also, Stubbs original BBQ sauce is relatively low in sugar and is good.
And beer for worsching it all down is important...
This is the best smoker I’ve ever used. Holds temp stable easily at 250 on one side and 225 the other, that’s what we were shooting for. The midstream company I worked for at the time bought it and we duplicated it. Reverse flow.
I’m not a believer in fat up on brisket, it’s true with pork. I cook fat down to protect the bottom and if I wrap I use paper.
Since I use a smoker with an offset fire box, I haven't needed to protect the underside of the brisket, and at 220° it never gets over-charred.
I also agree with Cheesy regarding KC BBQ. I'm not a fan of wet BBQ - way too much sauce which has way too much sugar. Properly smoked meat doesn't need sauce or sugar to camouflage improperly smoked meat.
I do use BBQ sauce sparingly, but I use it as a 'garnish' on top of the meat, which limits sugar intake. Also, Stubbs original BBQ sauce is relatively low in sugar and is good.
And beer for worsching it all down is important...
Yes, that’s why I use paper, it’s not wet bark but helps from getting dry as well.
This is the best smoker I’ve ever used. Holds temp stable easily at 250 on one side and 225 the other, that’s what we were shooting for. The midstream company I worked for at the time bought it and we duplicated it. Reverse flow.
Nice, little tiny smoker. ^^^ But this is how we do it:
Actually, my Bud has a smoker that's very similar to yours at his ranch. It's huge and excellent, but we hardly every use it b/c it so large and there's not too much call for it.
I sure hope you're not saying that just b/c it can be built doesn't mean it should be built.
Do you use butcher paper? Maybe I'll try that next time - some smoke probably still gets through the paper, which is good. I use the foil b/c it holds liquid and moisture better than paper would.
Yes, some smoke still gets in and it doesn’t hold moisture as well as foil. I should have said that most of the the time I use paper. Some briskets seem to have a mind of their own, if I think it’s going to be dry I’ll use foil.
Yes, some smoke still gets in and it doesn’t hold moisture as well as foil. I should have said that most of the the time I use paper. Some briskets seem to have a mind of their own, if I think it’s going to be dry I’ll use foil.
Yes, some smoke still gets in and it doesn’t hold moisture as well as foil. I should have said that most of the the time I use paper. Some briskets seem to have a mind of their own, if I think it’s going to be dry I’ll use foil.
Yes, some smoke still gets in and it doesn’t hold moisture as well as foil. I should have said that most of the the time I use paper. Some briskets seem to have a mind of their own, if I think it’s going to be dry I’ll use foil.
18 bucks for a sheet of paper and tiny Styrofoam cups?
There must be some margin in it!
Hence my reply above.
Go find a cheap alternative and let us know how good it is.
I do all the time, a $8 beef fajita plate.
I'm a fajita eating machine myself. Speaking of a cheap, seasoned to the hilt, cut of meat.......flank steak is a slight step up from dog food. I was referring to a cheap brisket, and I'm sure you knew that.
This is the best smoker I’ve ever used. Holds temp stable easily at 250 on one side and 225 the other, that’s what we were shooting for. The midstream company I worked for at the time bought it and we duplicated it. Reverse flow.
Flank steak has great flavor. I just made fajitas from some flank steak, Marinated in cilantro, onions, some cumin, lime juice and Tapatio , salt
Originally Posted by JGRaider
Originally Posted by EdM
Originally Posted by JGRaider
Originally Posted by EdM
Originally Posted by Jim_Conrad
18 bucks for a sheet of paper and tiny Styrofoam cups?
There must be some margin in it!
Hence my reply above.
Go find a cheap alternative and let us know how good it is.
I do all the time, a $8 beef fajita plate.
I'm a fajita eating machine myself. Speaking of a cheap, seasoned to the hilt, cut of meat.......flank steak is a slight step up from dog food. I was referring to a cheap brisket, and I'm sure you knew that.
It is...we are talking about how much he loves to smoke my meat...
Hey, HN, they have those in smoked version now. Not bad with crackers, chedder and mayo while taking a lunch break while drowning a minnow for crappie.
Hey, HN, they have those in smoked version now. Not bad with crackers, chedder and mayo while taking a lunch break while drowning a minnow for crappie.
Duly Noted. I definitely need to go Crappie fishing again - it's been too long.
EDIT: Just made plans to go Crappie fishing w/ a Bud. Probably Lake Palestine.
Flank steak has great flavor. I just made fajitas from some flank steak, Marinated in cilantro, onions, some cumin, lime juice and Tapatio , salt
Originally Posted by JGRaider
Originally Posted by EdM
Originally Posted by JGRaider
Originally Posted by EdM
Originally Posted by Jim_Conrad
18 bucks for a sheet of paper and tiny Styrofoam cups?
There must be some margin in it!
Hence my reply above.
Go find a cheap alternative and let us know how good it is.
I do all the time, a $8 beef fajita plate.
I'm a fajita eating machine myself. Speaking of a cheap, seasoned to the hilt, cut of meat.......flank steak is a slight step up from dog food. I was referring to a cheap brisket, and I'm sure you knew that.
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