Two Plus Two Publishing LLC Two Plus Two Publishing LLC
 

Go Back   Two Plus Two Poker Forums > 2+2 Communities > Other Other Topics

Notices

Other Other Topics Discussion of arts & entertainment, pop culture, food & drink, health and exercise, fashion, relationships, work, and just about anything else in life except poker, sports, religion and politics.

Reply
 
Thread Tools Display Modes
Old 01-15-2010, 03:28 PM   #1
Carpal \'Tunnel
 
Join Date: Sep 2004
Posts: 16,206
The BBQ Thread

There's been a steak thread and a sushi thread and even a BBQ sauce thread so I figure why not do a BBQ thread devoted to all the top BBQ places around the country.

I live in Austin, Texas. Right in the middle of a 100 mile radius of land lovingly called by some locals "The Smoke Ring". The BBQ in Austin while good, is not mind blowing like some of the places in small Texas like Taylor or Lockhart or Luling or Lexington.

While folks outside Texas often bring up The Salt Lick, local foodies realize that Salt Lick is a mid tier BBQ place and their original popularity stemmed more from their atmosphere and their BYOB policy.

Texas BBQ is predominately known for Brisket and to a lesser extent Beef Ribs.



That is a picture of Brisket , Beef rib, and sausage from Louie Mueller's in Taylor. One of the most venerable of central Texas BBQ joints.



The above is a slice of brisket from Kreuz Market in Lockhart.

Brisket has a fatty end and a lean end, typically the fatty end is better tasting at least to me. The key requirement for a good piece of brisket at least for me is a deeply flavorful bark ie outer layer, followed by a layer of smoky fat about 1/3 inch in thickness followed by tender meat that does not require much chewing but doesn't fall in to shreds like stewed meat either. The Seasoning rub should be minimal, salt, Pepper, maybe some cayenne and the meat should be enjoyable without sauce. The brisket should glisten with a deep smoke ring in appearance and should have a pronounced smoky flavor.


more to come.... in the meanwhile, name some of your favorite bbq.
amoeba is online now   Reply With Quote
Old 01-15-2010, 04:12 PM   #2
Pooh-Bah
 
JackInDaCrak's Avatar
 
Join Date: Dec 2006
Posts: 4,715
Re: The BBQ Thread

I've never had BBQ at a restaurant that even sniffed the same league as decent homemade BBQ.
JackInDaCrak is online now   Reply With Quote
Old 01-15-2010, 04:19 PM   #3
Carpal \'Tunnel
 
ThaSaltCracka's Avatar
 
Join Date: Sep 2003
Location: Seatown
Posts: 66,877
Re: The BBQ Thread

I love BBQing, but since I don't have a smoker I can't make many of the slow cooked stuff. I usually stick to chicken, steaks, salmon, and sausage. My pops will cook just about anything on his webber. Turkey's, Chickens, Salmon, Ham, steaks, flank steak, etc.

Actually BBQing is one of my favorite things to do. Grab some beers, some meat, and spend some time on the deck drinking and cooking.

Anyway, being from the Pac NW, our legit BBQ places are limited. Most places posing as BBQ really aren't anything special. However, there is one place here in Portland that is legit. Its called Podnah's Pit, on 15th and Prescott, and they make a delicious pulled pork or brisket sandwich. It is some slow cooked BBQ goodness.
ThaSaltCracka is offline   Reply With Quote
Old 01-15-2010, 04:21 PM   #4
grinder
 
Join Date: Nov 2009
Location: lake titty bang
Posts: 659
Re: The BBQ Thread

that looks so good. no good bbq in boston imo. any suggestions oot?
chester cheetah is offline   Reply With Quote
Old 01-15-2010, 04:21 PM   #5
Carpal \'Tunnel
 
Join Date: Sep 2004
Posts: 16,206
Re: The BBQ Thread

I can make a lot of delicious pork based bbq from home but Brisket I really struggle with. BTW, JackinDaCrak, that looks delicious. What is that? pork loin?
amoeba is online now   Reply With Quote
Old 01-15-2010, 04:23 PM   #6
Carpal \'Tunnel
 
punkass's Avatar
 
Join Date: Oct 2002
Location: hip deep in pie
Posts: 9,403
Re: The BBQ Thread

Those smoke rings are the most beautiful things ever.
punkass is online now   Reply With Quote
Old 01-15-2010, 04:24 PM   #7
Carpal \'Tunnel
 
Join Date: Jan 2008
Location: Foothills
Posts: 6,901
Re: The BBQ Thread

Quote:
Originally Posted by JackInDaCrak View Post
I've never had BBQ at a restaurant that even sniffed the same league as decent homemade BBQ.
then you obv haven't eaten bbq in central texas where op resides

i used to live there and greatly miss the bbq, because bbq pretty much sucks in dallas and i have to make it myself if i want good bbq

incedentally my fave bbq in austin is Ruby's (not top be confused with Rudy's) and it's a tiny bit untraditional but i love it still and they smoke it in a true old fashioned woodfired pit not a glorified oven

bbq beef brisket, incedentally, is imo the true test of a pitmaster because it's an incredibly unforgiving cut of meat to smoke. ribs/sausage/butt are pretty easy to smoke, chicken to a lesser extent.

i will go head-to-head against anyone with a baby back bbq ribs contest.

bbq is heavily regional btw, and cen-tex bbq is vastly different than KC (sweet molasses sauce on ribs or chicken) or the carolinas (pulled pork with the sauce of the subregion) or socal (tri-tip) and the term "BBQ" is far too broad for meaningful comparisons
JasonInDallas is online now   Reply With Quote
Old 01-15-2010, 04:25 PM   #8
centurion
 
Join Date: Nov 2004
Posts: 114
Re: The BBQ Thread

Just got a Bradley Digital electric smoker for Xmas.

Going to try and smoke some cheese tomorrow morning and then ribs and sausages in the afternoon.
Mr_Soprano is offline   Reply With Quote
Old 01-15-2010, 04:26 PM   #9
My name is Carlos
 
thedeezy's Avatar
 
Join Date: Mar 2007
Location: My excited face
Posts: 21,423
Re: The BBQ Thread

After consistently hearing about Slow's BBQ located in Detroit I ventured down there earlier this week to see what all the fuss was about. A few days before I caught Man V Food on the travel channel where he actually went to Slow's and tried their Triple Threat Sandwich which is Applewood Bacon, Pulled Pork, and Ham on a poppy seed kaiser roll. The sandwich was absolutely delicious as well as the spare ribs that my girlfriend had as well. If anyone in the Detroit Metro area hasnt been to Slow's I would recommend checking it out.

http://www.youtube.com/watch?v=4HQm41ALRcs

The Slow's part of the show starts at 6:40
thedeezy is online now   Reply With Quote
Old 01-15-2010, 04:27 PM   #10
Pooh-Bah
 
JackInDaCrak's Avatar
 
Join Date: Dec 2006
Posts: 4,715
Re: The BBQ Thread

Amoeba - loin-back pork ribs. Meatier babybacks, essentially.
JackInDaCrak is online now   Reply With Quote
Old 01-15-2010, 04:29 PM   #11
Pooh-Bah
 
noseeds99's Avatar
 
Join Date: Nov 2005
Location: Playa
Posts: 5,921
Re: The BBQ Thread

As far as Kansas City restaurants go

Jack Stack > Arthur Bryant's > Gates imo
noseeds99 is offline   Reply With Quote
Old 01-15-2010, 04:34 PM   #12
Carpal \'Tunnel
 
Join Date: Sep 2004
Posts: 16,206
Re: The BBQ Thread

I really don't want this to become a dumb "my region has better bbq" thread.

I am just hoping people post their local specialties and favorite places.


My next topic is Texas style BBQ sausage. Traditionally, you will find either pork and beef or all beef sausage and there will be a regular version and a jalapeno version. Typically, sausage is the best at BBQ joints that have a Czech/German immigrant origin.

The hallmark of good sausage is a snappy crisp natural casing filled with smoky peppery ground meat with no filler. The meat should be juicy and coarsely ground and should release some rivlets of fat and juice when the sausage is cut in to yet not quite so much to overwhelm you with fat.



that is sausage from Smitty's also from Lockhart.

The current Smitty's owner's father was the original owner of the original Kreuz market. Before he passed away, he gave the right to use the Kreuz Market name to his Son and left the original Kreuz Market BBQ building to his daughter. Thus when his daughter got remarried, the original Kreuz market because Smitty's and the son moved down the street and opened a new Kreuz Market.



smoked prime rib also from Smitty's
amoeba is online now   Reply With Quote
Old 01-15-2010, 04:37 PM   #13
banned
 
Join Date: Oct 2005
Posts: 16,996
Re: The BBQ Thread

Quote:
Originally Posted by amoeba View Post
I can make a lot of delicious pork based bbq from home but Brisket I really struggle with. BTW, JackinDaCrak, that looks delicious. What is that? pork loin?
brisket, imo is not that tough once you get the routine down. I have a weber smoky mountain, but any smoker that can do 200* for 12 hours will work. I slit the fat in a criss/cross pattern, and add a ton of rub, and make sure there is a lot of water in the drip pan. I do 6 hours just normal, than I will put it into some tin foil and spritz some apple juice + watered down sauce, 2 hours in the foil, flip for 2 hours, and than let it sit wrapped tightly for 30 minutes. best thing in teh world
guids is offline   Reply With Quote
Old 01-15-2010, 04:39 PM   #14
Pooh-Bah
 
A S U's Avatar
 
Join Date: Aug 2004
Location: Orange County
Posts: 4,864
Re: The BBQ Thread

Quote:
Originally Posted by JasonInDallas View Post
bbq is heavily regional btw, and cen-tex bbq is vastly different than KC (sweet molasses sauce on ribs or chicken) or the carolinas (pulled pork with the sauce of the subregion) or socal (tri-tip) and the term "BBQ" is far too broad for meaningful comparisons
Gee, thanks for the knowledge.
A S U is offline   Reply With Quote
Old 01-15-2010, 04:43 PM   #15
Pooh-Bah
 
A S U's Avatar
 
Join Date: Aug 2004
Location: Orange County
Posts: 4,864
Re: The BBQ Thread

Places for BBQ here in Southern California are pretty few and far between. Lucille's might be the best around here. I like the food, but it doesn't compare to really good BBQ (memphis being my fav).

I am smoker-less so when my friends BBQ we head to the one friend's house who has a smoker. I don't particularly care for the way he prepares his ribs. He will smoke them with mesquite wood chips for like 5-6 hrs and then he finishes them in the oven by slicing them up and pouring beer & sauce, covering and baking for 2-3 more hours. I prefer to mop ribs while they smoke and then finish them on a very very hot grill.
A S U is offline   Reply With Quote

Reply
      

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



All times are GMT -4. The time now is 02:26 PM.


Powered by vBulletin®
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Content Relevant URLs by vBSEO 3.6.0 ©2011, Crawlability, Inc.
Copyright 2008-2010, Two Plus Two Interactive