That's on the Texas Monthly list of 25. More variety on the weekends, so go then and get there early, they say. Also, don't ever trust Yelp.
Wednesday you shouldn't have to get there that early. Share a rib plate and a two or three meat plate
I hadn't even heard about the place, but I may give it a try soon... but BBQ recommendations scare me sometimes. Especially in the DFW area. There's some good bbq around, but man, there's a bunch of people around here that swear places like Dickey's have the best bbq around.
So, I'm sitting here working third shift, and thinking about this thread. I have an old charcoal grill in my back yard that I hardly use, for whatever reason(use my propane grill more for ease of use). It's probably (rough guess) 28 inches by about 14 inches, with maybe a 12-14 inch depth. I've decided I'm going to try and use this as a smoker for a few trial runs. I'll see if I like it before splurging on a more expensive smoker. I realize the depth is not adequate, and I may not get ideal results. I'm just trying to dabble and see how much I like it. I suspect I will thoroughly enjoy it, though. What kind of tips do you guys have for such a set up? Obviously, I'll have a hot and cold zone. I'm thinking a drip pan underneath where the meats are (that doubles as a border for the charcoal/wood. Then, the water pan would be directly above the fuel. Ideally, I'd love to start this weekend, but have too much going on. I think next week, I may get some warmer weather (50's), and on my day off, I may try something. Would love tips. I'll read through this thread as a start. It sounds cool, not being in Texas, but being from there, to be the local go to guy when it comes to good BBQ. The chains (and one independent place) here are not great. I went to one near Ralph Wilson stadium once (about 100 miles from me, so not totally local), and instead of brisket, they had smoked sirloin. Wtf.
The thick water pan will already be the drop pan and barrier Also invest in a good oven thermometer and meat thermometer If you like brisket, Aaron Franklin has a couple of videos in youtube He talks about everything: the smoker, wood, fire, trimming the rib, making the rub, smoking, correct oven and meat temps, wrapping, etc
Try a pork butt for your initial test run while you're getting to know your pit. Much more forgiving and cheaper than brisket. Smoked sirloins are pretty common, Cooper's in Llano has them pretty regularly. Good stuff.
<iframe width="560" height="315" src="https://www.youtube.com/embed/gWKOUxF-Dso" frameborder="0" allowfullscreen></iframe> No specifically Texan, but...
If it were my joint, I would've let him cut if he agreed to tweet or Instagram a pic of his food and how good it was.
Yeah, because that place needs more pr and someone to promote it sooo bad.... **** a kanye and **** his opinion.
