Oh I agree, like I said: get paid. I'm not romanticizing anything, and there are always exceptions, it's just that when restaurants expand the quality inevitably decreases, and it cheapens the brand and the wonderfulness that made the original great in the first place. Ok, maybe I am romanticizing things.
There are a few places in the Austin area that are doing just rediculous business, so it must be really tempting to open a place here (Franklin's, the Salt Lick, are just a couple). I hope it ends up being good, because we can never have too much good BBQ. I agree that it's a risk, though.
Thelma's ALL TIME FAVE = Back in 2006 when she was off live oak! Original Burns when they were on Depriest Rudys Just because it is always so consistent Chappel Hill BBQ in Brennham best bread ever! Tripple J's off homestead
Chappell Hill BBQ is in Chappell Hill. Brenham has Nathan's "aint no fib bout those ribs" and J's BBQ. If in the Brenham area pick up Herbert's BBQ sauce. It is only available in the Brenham (and maybe Bellville) area at HEB and some of the small country stores.
Last time I was at Black's, they stuck my barbeque in a microwave to heat it up. As such, they now rank slightly below Luther's.
That place isn't too far from me, but I've never been. Its popularity has grown in recent years, I think, but I'm not sure it's deserved or not. I'll have to try it one day.
The reason is kids are opening Terry Blacks Austin is because their uncle and current owner of Blacks in Lockhart is doing **** like putting stuff in Microwaves and buying sides from outside vendors. Blacks has gone to crap. http://austin.eater.com/archives/20...euds-and-reviving-barbecue-tradition.php#more
Thought I'd remind our BBQ lovers, who appreciate fine food of any sort, I'm sure (being lovers of good Q), that this coming weekend is the New Orleans Food Fest! The fest is free to attend, is in the French Quarter, and always a good excuse to visit NOLA, as if an excuse is needed. Something like 50 venders will be selling samples of delicious goodies from not only Louisiana, but from all over the country, including BBQ from Texas and Tennessee - Mueller's of Taylor and Central BBQ of Memphis, possibly more. I love the food of Louisiana, and all the other wonderfulness is icing on the cake, as far as I'm concerned. - Laissez les bons temps rouler! nolafoodfest.com
Everything comes from an outside vendor. That's how ALL restaurants work. They don't own a garden for their sides or a slaughterhouse for the meat. Its all ordered and delivered. Their brisket is legit.
This is right by my house, and it is damn good. It doesn't quite compare to central texas BBQ, but for Houston it is among the best.
I've been about half a dozen times. It's been wildly inconsistent. When it's good; it's really, really good. But I've had some Dickey's level brisket there, too.
Franklin* BBQ is really good. Personally, I would never wait that long in line for food. We had it catered. I think a lot of people do because of the experience.
