Update on Tejas Chocolate... Picked up and ate my pork ribs. Combo rub/glaze. Seasoned well, but they eat much more like a beef rib than pork. They were good, but I wanted a fall off the bone glazed rib. I questioned myself constantly wondering if they gave us beef instead, but no definitely not. Good, but not what I wanted.
Fall off the bone means overcooked. A perfect cook is a bite with no give but all that comes off is what you bit. No clue what your ribs were like
Or boiled or steamed, or wrapped for too long to steamed in its own heat/juices. Im looking at you Chilis. Met a group for lunch there and I dont know how they cook their ribs but Im sure it starts in a vacuum sealed bag and heated up in it and then thrown on a grill for a few minutes. Good ribs will always have the stuck on skin on the back of the bone.
Yeah doubt Chili’s has a smoker in back! Lots of people prefer fall off the bone including my wife. I was just telling the poster that any self-respecting BBQ place won’t give you fall off the bone ribs so don’t judge it negatively if that is the way you prefer them.
Sounds like the first time I struggled to eat a tamale as a kid : "How the hell do people eat this crap?" "Hey man, unwrap it first ..." "Oh."
That’s a shame. I’ve tried Tejas Samples at a few BBQ festivals and I liked it but not good if they gave you tough ribs.
They have these things called electric smokers nowadays. They even come in the same sizes as a mini fridge now. I wasnt surprised they werent all that good. I was surprised on how terrible they were. Its not like I went to chilis to seek out some fantastic bbq, I just happened to be there for a group meet and craved bbq. It was like eating boiled ribs with sauce slathered on it.
Yeah, it's one of those debates that gets different answers from everybody. Most competition cookers I've seen do remove the membrane because it inhibits smoke/flavor penetration, but then I've seen a lot of chefs and other cookers say keep it on because it retains fat/flavor. I'll eat it either way as long as it tastes good.
For those of you with Netflix : https://www.netflix.com/title/81292974 Chef's Table: BBQ The Emmy-nominated series delves into the juicy, smoky world of barbecue, visiting acclaimed chefs and pitmasters in the US, Australia and Mexico.
I took a couple girls to Baba Yega's a few years ago for brunch. I ordered us a stuffed artichoke as an appetizer. Minutes into it I see puzzled looks on their faces. I finally see what's going on and say "you idiots. You're not supposed to actually eat the leaves!"
I've been to Snow's and it's still one of the 2 or 3 best briskets I've probably ever had even though the cut I got was a bit salty. I've always wanted to try Rodney Scott's, and was going to head out to the Carolinas in the Spring, but then... 2020 happened.
Assuming Snow's will be insane to try to get for a few months now due to Netflix. Great episode and story.
at the texas monthly bbq fest, their line was the longest. their website said they are closed due to the pandemic but you can still order online
They need to protect her. I don't know when I'll get the opportunity to go but it's going to happen. Just want to make sure I get there before she dies...though she strikes me as the type that's going to keep on working and living until she's 115.
