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#6551

I’ll be in Waco Friday night for my nephew’s playoff game.  Best recommendations would be appreciated.  

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#6552
1 hour ago, stork642 said:

I’ll be in Waco Friday night for my nephew’s playoff game.  Best recommendations would be appreciated.  

Guess Family BBQ...

254301836_2014604122038247_3070575846822

 

 

or Helberg BBQ...

Waco_web2.jpg?auto=compress&crop=faces&f

#6553
3 hours ago, Kyrie Eleison said:

Guess Family BBQ...

254301836_2014604122038247_3070575846822

 

 

or Helberg BBQ...

Waco_web2.jpg?auto=compress&crop=faces&f

May try to hit one on Friday and the other on Saturday. Thanks!

#6554
7 hours ago, South Austin said:

I'm skeptical of Putska, or any other food establishment in Hutto.

Haven't you heard? Putska is undefeated**.

 

 

 

** No idea if true; just wanted to riff on a Surly meme.

#6555
5 hours ago, stork642 said:

I’ll be in Waco Friday night for my nephew’s playoff game.  Best recommendations would be appreciated.  


el campo ?

#6558
6 minutes ago, Bill Brasky said:

not saying that they aren't good, but that's not bbq 

Take that up with Daniel Vaughn and his "BBQ Joint Reviews."

#6559

I was just texting with Ldogg about bbq and ended up scanning the 2017 Top 50 thread in the old country. Lulz. Some hilarious shit in there. Also, lamenting the price of a pound of bbq at $18. I wish.

#6560
10 hours ago, TXSG8R said:

Beef cheeks are amazing, I’m going to hit my butcher up and try to replicate.

Please make a detailed post when you do - I can get beef cheeks but I have zero clue how to prepare them, and am intrigued.

#6561
Please make a detailed post when you do - I can get beef cheeks but I have zero clue how to prepare them, and am intrigued.

I think Jerry Callo told me that he watched some of Evan’s videos and he shows how to do.
#6562
11 hours ago, Sam Lin said:

Please make a detailed post when you do - I can get beef cheeks but I have zero clue how to prepare them, and am intrigued.

Evan and co go through exactly what their process is on *EVERYTHING* they cook on the Patreon. Including beef cheeks. Worth every penny.

#6563
22 hours ago, TXSG8R said:

Went to L&L last week.  Beef cheeks are amazing, I’m going to hit my butcher up and try to replicate. The pork sausage was also really, really good. Barbacoa and pulled pork were solid, but honestly needed a kick from sauce or japs to be great. I could eat a bucket of the braised cabbage. Not sure what the acid component is in them but it’s perfect.  The pork hash was also good.
 

I was surprised at the number of people walking up and just ordering a burger. Is it that good or was it just the only burger available in the area (I didn’t look very hard at the other trailers)? 


heb has vaccum packs of beef cheeks. Most Barbacoa is beef cheeks 

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#6564
13 hours ago, Sam Lin said:

Please make a detailed post when you do - I can get beef cheeks but I have zero clue how to prepare them, and am intrigued.

I do them quite often at the house, but make barbacoa tacos out of them.   
 

I season them just like a brisket, but add a little cumin to the salt/pepper mix.   Cook for 3.5-4 hrs at about 275 on my stick burner with oak/pecan mix.   
 

then I get some corn on the cob, and grill/smoke the corn to add to a standard pico to make a smoked corn pico.   The cob is seasoned with taco seasoning after a ranch slathering.   The ranch cooks right off for the most part.   
 

corn tortillas with cheeks, smoked corn pico and fresh cilantro.   Damn tasty and doesn’t take all damn day.   

1BAA4E4E-2548-4502-850B-38E70830D573.jpeg

102E5648-F9D8-460B-9042-7A724F181B48.jpeg

32348FE7-87F3-4797-9F01-7161FC80170D.jpeg

#6566
16 minutes ago, Trey3216 said:

I do them quite often at the house, but make barbacoa tacos out of them.   
 

I season them just like a brisket, but add a little cumin to the salt/pepper mix.   Cook for 3.5-4 hrs at about 275 on my stick burner with oak/pecan mix.   
 

then I get some corn on the cob, and grill/smoke the corn to add to a standard pico to make a smoked corn pico.   The cob is seasoned with taco seasoning after a ranch slathering.   The ranch cooks right off for the most part.   

corn tortillas with cheeks, smoked corn pico and fresh cilantro.   Damn tasty and doesn’t take all damn day.   

Spoiler


1BAA4E4E-2548-4502-850B-38E70830D573.jpeg

102E5648-F9D8-460B-9042-7A724F181B48.jpeg

32348FE7-87F3-4797-9F01-7161FC80170D.jpeg

 

are you trimming to just the cheeks or using all of the meat?

#6567
17 minutes ago, Trey3216 said:

I do them quite often at the house, but make barbacoa tacos out of them.   
 

I season them just like a brisket, but add a little cumin to the salt/pepper mix.   Cook for 3.5-4 hrs at about 275 on my stick burner with oak/pecan mix.   
 

then I get some corn on the cob, and grill/smoke the corn to add to a standard pico to make a smoked corn pico.   The cob is seasoned with taco seasoning after a ranch slathering.   The ranch cooks right off for the most part.   
 

corn tortillas with cheeks, smoked corn pico and fresh cilantro.   Damn tasty and doesn’t take all damn day.   

1BAA4E4E-2548-4502-850B-38E70830D573.jpeg

102E5648-F9D8-460B-9042-7A724F181B48.jpeg

32348FE7-87F3-4797-9F01-7161FC80170D.jpeg

Do you see any issues with the cheeks getting dry?  Only reason I ask is because L&L confits their cheeks after 4 hours on the smoke. 

#6568
1 minute ago, TXSG8R said:

Do you see any issues with the cheeks getting dry?  Only reason I ask is because L&L confits their cheeks after 4 hours on the smoke. 

I spritz them a bit with a beer and ACV mixture, then wrap in a foil pan and rest for 45-60 minutes.  Haven't dried them out yet and I've done the same thing about 6 different times.  

#6569
5 minutes ago, NoName said:

are you trimming to just the cheeks or using all of the meat?

I trim all the membrane and some of the tough fat off.  I buy the vacuum packed cheeks from HEB.  So outside of membrane and unneeded tough fat, everything is used.  

#6570
38 minutes ago, Trey3216 said:

I do them quite often at the house, but make barbacoa tacos out of them.   
 

I season them just like a brisket, but add a little cumin to the salt/pepper mix.   Cook for 3.5-4 hrs at about 275 on my stick burner with oak/pecan mix.   
 

then I get some corn on the cob, and grill/smoke the corn to add to a standard pico to make a smoked corn pico.   The cob is seasoned with taco seasoning after a ranch slathering.   The ranch cooks right off for the most part.   
 

corn tortillas with cheeks, smoked corn pico and fresh cilantro.   Damn tasty and doesn’t take all damn day.   

1BAA4E4E-2548-4502-850B-38E70830D573.jpeg

102E5648-F9D8-460B-9042-7A724F181B48.jpeg

32348FE7-87F3-4797-9F01-7161FC80170D.jpeg

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#6571
17 hours ago, Patricio Swayze said:


I think Jerry Callo told me that he watched some of Evan’s videos and he shows how to do.

LeRoy & Lewis has a Patreon page with videos for beef cheeks and barbacoa (costs $30/mo. but you can watch all the videos and cancel).  Bradley Robinson, who works at L&L, has free videos under Chuds bbq on youtube for barbacoa and beef cheek burnt ends (whole beef cheeks are the same, just not cubed).  Chuds videos covers how L&L finishes cheeks in beef tallow which makes L&L different than a simple smoke.

 

Edited by Jerry Callo

#6573
For the budget conscious eater:
 
 

Well, the prices line up with the quality. I don’t care how historic or true to H-Town, I thought their bbq was unimpressive.
#6575
18 hours ago, Jerry Callo said:

LeRoy & Lewis has a Patreon page with videos for beef cheeks and barbacoa (costs $30/mo. but you can watch all the videos and cancel).  Bradley Robinson, who works at L&L, has free videos under Chuds bbq on youtube for barbacoa and beef cheek burnt ends (whole beef cheeks are the same, just not cubed).  Chuds videos covers how L&L finishes cheeks in beef tallow which makes L&L different than a simple smoke.

 

Jerry Gallo?  No, Jerry Callo.  Wait, no.  Jerry Tallow.

#6576

Working from home today and felt like getting a bbq sandwich from a place I hadn’t been before. Didn’t want to drive too far, so I rolled the dice on a place on 529 called Big Bertha’s Barbecue.  I didn’t have high expectations…or really any expectation. I suspect any of y’all that have worked at or had meetings Oceaneering have been here. 
Well, I was pleasantly surprised. Sliced brisket sandwich was pretty damn good. Not saying it’s at the level of top tier joints, but I’ll probably drop in again for another. The jalapeño cheese bun was tasty.  Jalapeño sausage was decent. 
 

sometimes you want to get some bbq without all the lines. 
 

image.thumb.jpeg.2986858a72bcdb910d347e527283c35c.jpeg

#6577

That cheek video makes me want to cook them again. I’ve only cooked em once and thought they were a huge pain in the ass, had no idea what I was doing. Cubing them up looks much easier.

#6579
On 11/17/2021 at 3:10 PM, Jerry Callo said:

LeRoy & Lewis has a Patreon page with videos for beef cheeks and barbacoa (costs $30/mo. but you can watch all the videos and cancel).  Bradley Robinson, who works at L&L, has free videos under Chuds bbq on youtube for barbacoa and beef cheek burnt ends (whole beef cheeks are the same, just not cubed).  Chuds videos covers how L&L finishes cheeks in beef tallow which makes L&L different than a simple smoke.

 

Yea, that’s why I asked about the cheeks drying out. I figured they did the confit step to prevent that. 

#6580
5 hours ago, Patricio Swayze said:

Working from home today and felt like getting a bbq sandwich from a place I hadn’t been before. Didn’t want to drive too far, so I rolled the dice on a place on 529 called Big Bertha’s Barbecue.  I didn’t have high expectations…or really any expectation. I suspect any of y’all that have worked at or had meetings Oceaneering have been here. 
Well, I was pleasantly surprised. Sliced brisket sandwich was pretty damn good. Not saying it’s at the level of top tier joints, but I’ll probably drop in again for another. The jalapeño cheese bun was tasty.  Jalapeño sausage was decent. 
 

sometimes you want to get some bbq without all the lines. 
 

image.thumb.jpeg.2986858a72bcdb910d347e527283c35c.jpeg


saisage looks good 

#6581

A good friend is doing his second pop up at Urban Sooth tomorrow. His first one last month was not bad, brisket was great. He sold out of everything.

if you haven’t been to Urban South, the brewery itself is worth the trip. They have some  very interesting beers. I’d be curious how some of the local bbq experts here review his que. 

I’ll probably be there right at 3. I’m 6-6 with a very long beard, hard to miss 

 

 

07D66156-77AA-442A-A2D4-23F9E17E385E.jpeg

#6582
7 minutes ago, tx 3 putt said:

A good friend is doing his second pop up at Urban Sooth tomorrow. His first one last month was not bad, brisket was great. He sold out of everything.

if you haven’t been to Urban South, the brewery itself is worth the trip. They have some  very interesting beers. I’d be curious how some of the local bbq experts here review his que. 

I’ll probably be there right at 3. I’m 6-6 with a very long beard, hard to miss 

 

 

07D66156-77AA-442A-A2D4-23F9E17E385E.jpeg

Half a mile from my house… too far

#6585

Stopped into Zavala and picked up 1/2 lb fatty brisket, 1/2 lb lean, 1/2 lb barbacoa, two links of jalapeño cheddar sausage, a couple of poppers and some spicy slaw. I thought everything was excellent, especially the brisket and sausage. Really liked the salsa verde.  Surprised by the lack of a significant line. 
 

image.thumb.jpeg.0b3e819a6eab62df062f991fbc169ab1.jpeg

#6586
5 hours ago, South Austin said:

Maiden voyage to Micklethwait.

0AD69F1A-C6FA-4640-84DE-2D6894F4542B.jpeg

19761D24-A6AC-4017-A170-67DA9A3A0D4B.jpeg

First in line and 30 minutes between first and second pic?

#6587

Smoked a test beef cheek, made a hell of a jerky lol. 275 seems way too hot for how small that meat trims out.  Next attempt I’ll go 250 and I’ll have beef tallow on standby in case it looks like it’s going to turn into charcoal before rendering that collagen. I only had one of three pieces actually render properly, other two were still tough as hell.  

#6588

Blackboard BBQ tomorrow in Boerne. Calling it in at 9 for pickup at noon. Deer blind by 4:30 PM. Will post pics on my way to the deer lease.

#6594
On 11/20/2021 at 12:22 PM, Patricio Swayze said:

Stopped into Zavala and picked up 1/2 lb fatty brisket, 1/2 lb lean, 1/2 lb barbacoa, two links of jalapeño cheddar sausage, a couple of poppers and some spicy slaw. I thought everything was excellent, especially the brisket and sausage. Really liked the salsa verde.  Surprised by the lack of a significant line. 
 

image.thumb.jpeg.0b3e819a6eab62df062f991fbc169ab1.jpeg

zavalas has been my second favorite west of dallas for a while now.  the lack of long line has always been confounding.

#6595
16 minutes ago, NOMAAA said:

zavalas has been my second favorite west of dallas for a while now.  the lack of long line has always been confounding.

I'm going to be in Plano this Friday and Saturday for a soccer tournament.  I think I'll swing down to Zavala's Saturday morning when they open.  What type of line should I expect?  How early before 11:00 should I get there if I don't want to wait in a long line?

#6599
On 11/21/2021 at 9:58 AM, CooterBrown said:


I read that as Hitler’s BBQ.

 

On 11/21/2021 at 10:02 AM, Brisketexan said:


Terrible place. They cook everything in ovens.

But it is kosher so......

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