That joint is finally starting to come together. Anyone know when it's going to be open for business? I hope Clyde is a good cook =D I hope you all know what I'm talking about..
I never knew there was one before this new one.. They're building one right near Scott off of 45.. if you coming southbound you can see it off of the righthand side of 45 right before you get to the Scott exit..
Hmmm. Drexlers BBQ has been around since before the Phi Slamma Jamma days. Clyde used to work there when he was a kid. Am I missing something? Did it go away for a while? If you like good BBQ and your on the NW side, try Carl's on 290 and Huffmeister. Best BBQ in Houston. That's a fact, not an opinion.
It's only been around for about what? 15 years? His mother used to run the place on Dowling near downtown. The bbq is awful but I'm sure that Clyde think that it's "phenominal".
Phenomenon. Do doo do do do do do do Phenomenom. Do doo do do do do do do Phenomenom. DO doo do do do do do do doo do do doo do.
Its terrible! I went there twice (why twice? Some one was in town and did not listen to my review so we went), and the thing that jumped out at me the most the first time I went is they did not have their own ketchup, they had Wendy's to go packets.
The BBQ is so-so...perhaps the new digs will improve the food. If ya want good BBQ ribs &brisket, go to Williams Brothers Smokehouse in Acres Homes. I've been craving it bad lately.
My thoughts exactly. We went just before the old store closed a few months back. I wasn't too happy with the links and the rest was so-so at best. The scenery was the only thing going for the place, with those HUGE Hakeem shoes.
Tourist trap or not, Rendezvous dry ribs are awesome! Corky's is bad ass, also. I've not been to Blues City, either. My Ex and her family were/are from Memphis, and these were the places they liked. We went to Corky's the most often. Seriously, next time you're there, try Corky's out. You won't be disappointed. They also have barbequed spaghetti at Corky's. Just something different.
Fair enough Smeg....I just woke up too late that day, and was too far away. Also, I do a kick-ass brisket, myself! The secret is letting it smoke for at least 18 hours. Yes it's a pain in the ass but it's worth it. AND>>>> I'm going to give y'all the best recipe ever for when you're cooking a brisket. Take 3 1/2 to 4 lbs. chicken parts, the night before you're cooking, and soak the chicken in 3 cups buttermilk and 1 1/2 tablespoons tobasco sauce. Coat well, and stick in fridge overnight. Have the smoker with the brisket in it at around 210 degrees. drain the chicken, keep marinade, and place in underneath brisket for 40 minutes. return chicken to marinade. pour 1 1/2 cups flour, 2 tsp salt and 1 tsp pepper into a large ziplock bag. Shake and bake the chicken parts in there. In a large skillet, put 3 cups Crisco, and 3 tbsp. bacon grease, and heat at medium high. fry the chicken. (covered over medium heat for 10 minutes, uncover flip chicken and fry uncovered over medium heat 10 minutes more.) Take the fried chicken, and place back into the smoker for 5-7 more minutes. Voila! The best fried chicken you've ever had!
fine fine, ribs and sex don't quite go together. Wrong site . FIxed now . But you know, I think I will start a ribs & sex joint. Give a new meaning to playin' messy and dirty.
