OP = basso Article = top 25 new Texas bbq joints Writer = Daniel Vaughn Members who don’t understand this and think this whole thing is my opinion and it’s different than there’s =1
Here is the magazine's definition of 'new'... "Vaughn said the restaurants on the top 25 list were all either opened after the last list was published in 2017 or weren't visited by Texas Monthly staff until after the publication date." The ONE restaurant that you mentioned that opened in 2012 was a food truck until moving into a permanent location in 2017. How is that new Astros shortstop, Correa, working out?
This was all on the first page in the original article but thank you, bobrek, for reiterating it for the Tech grads in the audience.
Tried Feges today and enjoyed it quite a bit. Pork ribs were excellent and thought the brisket was a pnice combo of moist/lean. Not a big fan of having to choose between the two at places like Pinkertons, Pit Room, etc...as I find the differences to be too extreme (either a mouth full of fat or a bit dry). Corn was tasty, slaw was okay. Will prob go back to try more sides.
I wasn't a fan of Loro when we went for a company event. The ordering system is convoluted; there are no dedicated servers, only runners, and you are not allowed to keep a running tab. Every time you want to order something, even drinks, you have to go to the back of the counter service line, pay and close out your tab. Most of the food was good, but fell short of the restaurant's pedigree. The brisket, though, was very good. Basically Franklin's without the outrageous wait.
this looks great- need to try at home, using kamado to smoke, and cast iron for searing. "Why you don’t see many smoked burgers at barbecue and burger joints" https://www.houstonchronicle.com/en...don-t-see-many-smoked-burgers-at-13798142.php
