Yo, I just talked to my butcher friend here in MF about beef ribs and I thought about ya. Give him a week's notice, 2 is better, and he can get you really good ones if you're ever interested in cooking at home. The Old Ingram Grocery in Ingram/Hunt and Harvest House in Johnson City are my other spots for fun stuff. You should try grilling some sweetbreads, so delicious. https://www.facebook.com/pages/Hill-Country-Fine-Meats/155303594506589
Nice, I appreciate it. Having butcher friends is the way to go. Tell me what time yours are coming off the smoker and I'll make the drive out that way. I loved making bread and pizza on my big green egg but unfortunately I just sold it last month when I downsized even further, so not sure when I'll be firing up a grill/smoker. In the past 2 years I've gone from living in 2500 sq foot on lake travis, to living in approx 70 sq ft in my Ford Transit i'm building out all around the lake. No room for a big grill in that small space although I have thought about putting a small BGE on a slide out drawer coming out of the back. For now I guess I'll have to just keep sampling beef ribs at all these great BBQ places popping up all over the state.
lol. what? care to explain? I am no bbq snob but I love feges. also, texas monthly could have put out a map that was slightly more useful. like at least show where the damn major highways are. sheesh.
The Brisket is OK, but the rest of that crap is awful. All of the sides are drenched in oil, the chicken and sausage are sub par, and the stuff is wayyyy overpriced. Its easy to get away with that pricing in Greenway, because its a b**** to get out of the building for lunch. Can't wait until we move over to the old Conoco Philips property.
Wait...what? A1? Pierce the meat? Did you learn to cook at Golden Corral? Does Appleby's just make the best steak for you? Please tell me that in a thread that's titled "BBQ Snob" you're kidding about using A1 and piercing meat before you cook it. This is just nuts. I get it if it's just not your flavor but there's no way Feges is worse than Papas or Dickey's.
story from 2004 (link is a pdf), scroll to page 5: https://libit.sulross.edu/archives/marfanews/sent94-04/2004-05-13.pdf
All of this **** is getting out of control. Every ******* in Chicago that has a Weber grill now thinks he can make Texas BBQ out here. They seem to think that they can make a brisket in an hour.... then they complain to me that it tastes different than in Texas.
Unpopular opinion: the gap between "the best" places for BBQ in Texas and "pretty good to decent" BBQ places in Texas isn't that wide.
One of my Minnesota friends who went with me to watch the eclipse wants to do a true Texas brisket. I’ve agreed to help. We’re planning on cooking it for 13 hours with taking shifts.
Similarly, my opinion of a BBQ place rests almost entirely with their brisket. Know what a sneaky good BBQ item is? Turkey. Smoked with a ton of rosemary. So. Good.
Yep, if they can nail brisket odds are everything else is good. Conversely, if they can screw up pork ribs...run! (see also: a TexMex place with bad salsa) Turkey breast and pork loin are so good when they're on...just make sure it's sliced in front of you, that stuff will dry out pronto if it's been sliced and sitting
That’s similar to what I’ve always said. Briskets are like relationships. You have Magical Briskets Mistakes and everything else
When I think of good bbq spot.. I typically look at their turkey as well as the brisket.. Also, just because a bbq spot has good meat doesn’t mean it’s the best place.. Would rather go somewhere that has good meats and good sides then somewhere with great meats and blah sides..
