Jump to content
View in the app

A better way to browse. Learn more.

Surly Horns

A full-screen app on your home screen with push notifications, badges and more.

To install this app on iOS and iPadOS
  1. Tap the Share icon in Safari
  2. Scroll the menu and tap Add to Home Screen.
  3. Tap Add in the top-right corner.
To install this app on Android
  1. Tap the 3-dot menu (⋮) in the top-right corner of the browser.
  2. Tap Add to Home screen or Install app.
  3. Confirm by tapping Install.
Football ... Basketball ... Baseball ... Other Sports ... Futbol ... 🤫995🤫 ... Gambling ... Movies & TV ... Music ... Hobbies ... Lulz ... Food & Travel ... Daily Texan ... Business & Markets ... Cloak Room ... Help ... For Sale ... Board Discussion ... Advertise... Tailgate Donations

Featured Replies

#5651
Seems like Pecan Lodge's quality has taken a hit from the huge growth in business.
That's what happens when an owner/pitmaster's head gets bigger than his pit room. Justin lost control over the quality not too very long after he moved to Deep Ellum. He stopped manning the puts and mostly just ran the kitchen and the Top 50 pub.
I think the same would happen to places like Cattleack or Snows if they went full blown from their limited days and menu. Either you have to be eaten up with quality like A-Aron Franklin or have dependable staff that can run the pits as well as the owner.
  • Replies 14.4k
  • Views 1.2m
  • Created
  • Last Reply

Top Posters In This Topic

Most Popular Posts

  • Met my folks and brother and sister-in-law at Lost Pines this past weekend. Seeing that Snow's was just under an hour from Lost Pines, I put together an excursion to go Saturday morning. (I also had s

  • Hit up a few spots recently. Always have a few people with me and take home leftovers. Mum Foods—brisket, pastrami, ribs, sausage, and turkey ( under the ribs)     Truth BBQ

  • How long do you hover over your keyboard contemplating whether your drivel has captured the right amounts of smarmy and cocksucker before you hit reply?

Posted Images

#5652
8 hours ago, Both Tacos said:

That's what happens when an owner/pitmaster's head gets bigger than his pit room. Justin lost control over the quality not too very long after he moved to Deep Ellum. He stopped manning the puts and mostly just ran the kitchen and the Top 50 pub.
I think the same would happen to places like Cattleack or Snows if they went full blown from their limited days and menu. Either you have to be eaten up with quality like A-Aron Franklin or have dependable staff that can run the pits as well as the owner.

This is true.  I know Pinkerton's will be good if Grant is around.  If he is not, there is no drop off so long as Robby -- the tall black guy with a beard -- is manning the pits.  If neither are there, it is hit or miss.

#5653
1 hour ago, Johnny Sack said:

This is true.  I know Pinkerton's will be good if Grant is around.  If he is not, there is no drop off so long as Robby -- the tall black guy with a beard -- is manning the pits.  If neither are there, it is hit or miss.

This business owner / sense of proprietorship para-dig-um is not limited to just bbq.  I have the same issue with my businesses.  

There  are core guys that "get it" and wouldn't be caught dead not producing the best product possible as they have bought in, care and put out the effort.  On the flip side there are others that have no sense of properietorship and will just go about their day producing "stuff" and don't really care if it is great, good, bad or indifferent; "hey, I got my paycheck and quality is not my problem."  

It is infuriating and perplexing to a business owner when this happens.

Edited by deadshank

#5655
15 hours ago, tx 3 putt said:

Hailing from Lockhart,TX, Terry Black's Barbecue is bringing its Central Texas-style smoked goodness to Houston

I was of the understanding that terry black’s was unaffiliated with black’s. 

#5658

Not "Texas", but Lewis Q (he worked for Aaron for a couple of years before taking a short stint under Shoeless Joe for some learnin' on "how you do it hot & fast vs. 17 hours")... John Lewis is in Charleston for a few years now.

We are probably taking a family trip East this summer & it looks like Charleston is on the list.  I'll try to make a stop by there & get a few pics for shits 'n giggles.

#5659

What Austin joint that is not Franklin, would you send visitors to? 

Valentinas? LA? Leroy & Lewis? Interstellar?

#5660

Valentina's for sure.

I am also a fan of Cooper's on Congress, so if they want the touristy thing then a brief walk up to the Capitol is not a bad combo.

#5661
15 minutes ago, dmtx said:

What Austin joint that is not Franklin, would you send visitors to? 

Valentinas? LA? Leroy & Lewis? Interstellar?

I've always had good luck at Micklethwait

#5662
26 minutes ago, dmtx said:

What Austin joint that is not Franklin, would you send visitors to? 

Valentinas? LA? Leroy & Lewis? Interstellar?

I'd go Leroy and Lewis and then La.  I love Valentinas but unless you're already down there for some reason it's out of the way.  Same with Interstellar up north.

#5663
1 hour ago, ROFL BOX said:

Not "Texas", but Lewis Q (he worked for Aaron for a couple of years before taking a short stint under Shoeless Joe for some learnin' on "how you do it hot & fast vs. 17 hours")... John Lewis is in Charleston for a few years now.

We are probably taking a family trip East this summer & it looks like Charleston is on the list.  I'll try to make a stop by there & get a few pics for shits 'n giggles.

It’s really good.

#5664

Might be a thread on this that I haven't seen, but the JBS cyber attack is gonna fuck over a ton of restaurants - and even moreso some barbecue places I'd think. 1/4 of the county's beef supply is shut down - it's going to get ugly for places.  

#5665
I've always had good luck at Micklethwait
I refuse to eat there because "craft meat".
#5666
6 hours ago, ROFL BOX said:

I am also a fan of Cooper's on Congress, so if they want the touristy thing then a brief walk up to the Capitol is not a bad combo.

Cooper’s is meh. Every time they cut your brisket they move toward dipping it into the big vat of sauce while asking, “do you want sauce with that,” like there’s a presumption their BBQ should be dipped in sauce. Very Greg Abbott. #nocloakroom

#5667
10 minutes ago, South Austin said:

Cooper’s is meh. Every time they cut your brisket they move toward dipping it into the big vat of sauce while asking, “do you want sauce with that,” like there’s a presumption their BBQ should be dipped in sauce. Very Greg Abbott. #nocloakroom

Totally with you.  But frankly, you do need the sauce to be able to eat their 'cue these days.  I don't know where they got the idea that their rub should have more salt than pepper in it -- but it was and is a bad idea.  As far as Austin joints these days, I'm on team Terry Black's.

#5668

Don't plan on buying extra at Cooper's to eat later. After curing for a few hours, it's a complete salt bomb. 

#5669
11 hours ago, Paco said:
17 hours ago, mbtex said:
I've always had good luck at Micklethwait

I refuse to eat there because "craft meat".

So refreshing to see a man plant his flag for what he believes.   

#5670
Not "Texas", but Lewis Q (he worked for Aaron for a couple of years before taking a short stint under Shoeless Joe for some learnin' on "how you do it hot & fast vs. 17 hours")... John Lewis is in Charleston for a few years now.
We are probably taking a family trip East this summer & it looks like Charleston is on the list.  I'll try to make a stop by there & get a few pics for shits 'n giggles.

Wife and I did honeymoon in Charleston and Savannah and hit up John Lewis’ place. It was great. ebae27afdc253fd289d62a9a5b735af0.jpg
#5671
So refreshing to see a man plant his flag for what he believes.   
It's my little hill and I'm happy to die on it. Love, Paco
#5674

Has anyone tried Moreno BBQ off of Stassney and Manchaca? 

Haven't heard anything about it but I'm living around the corner and it's piqued my interest. 

Looks like Daniel Vaughn sang its praise in TM. 

Edited by ztejas

#5675
1 hour ago, ztejas said:

Has anyone tried Moreno BBQ off of Stassney and Manchaca? 

Haven't heard anything about it but I'm living around the corner and it's piqued my interest. 

Looks like Daniel Vaughn sang its praise in TM. 

Hadn't heard of it until your post.  I'll have to give it a go next time I'm passing by.

#5676
3 hours ago, ztejas said:

Has anyone tried Moreno BBQ off of Stassney and Manchaca? 

Haven't heard anything about it but I'm living around the corner and it's piqued my interest. 

Looks like Daniel Vaughn sang its praise in TM. 

Have had it 3 or 4 times.  It's good.  Certainly worth trying.

#5677
On 6/5/2021 at 12:23 AM, Seasick Sailor said:

 

Man I love me some pork.  Does anyone in Dallas do this?  Have the hog on the pit and serve you directly from the hog?  

#5680

We live about a minute from Pit Room, so it's our go-to by default...and very solid in my book.  Never had a bad meal.

We finally got around to branching out and made our way to Blood Bros.

It was damn good.  Brisket and ribs were fantastic. Both were melt-in-your-mouth good.  Wife got the Togarashi half chicken...good flavor/spice.

Potato salad was ok.

Smoked Gouda Mac and cheese was great.

Jalapeńo creamed corn was good too.

We got there just before noon and there was a bit of a line (but still inside for those that have been there).  They do a lot of daily specials and they started calling out stuff before 1 that was already sold out.  I wasn't paying attention, but I assume it was some of the specials that were gone (beef Rib, brisket cheeseburger)

 

I'll be back to try some of their specialty offerings for sure.  Thai sticky ribs, maybe that brisket cheeseburger, banh mi etc..

#5682
18 hours ago, Storm the Field said:

Man I love when my boss takes clients to Truth, orders 4x what a normal table could ever eat and brings back enough "leftovers" for rest of office to have lunch.

Whataburger narrator:  Everybody likes that guy.

#5683

I’m living outside of Texas and yesterday a colleague told me about his secret to “great ribs” which involved his secret rub, an Instapot, and Mississippi Sweet and Spicy sauce. 
 

Just living vicariously where y’all argue whether one of the world’s best joints was “on” or not on a given day. 

#5684
4 minutes ago, 956 Worldwide said:

I’m living outside of Texas and yesterday a colleague told me about his secret to “great ribs” which involved his secret rub, an Instapot, and Mississippi Sweet and Spicy sauce. 
 

Just living vicariously where y’all argue whether one of the world’s best joints was “on” or not on a given day. 

Ah, the old "secret rub".  Backyard BBQ pitmaster decides HIS rub needs coriander or lavender to take it next level, but "shhh, I can't tell anybody".

(It's not lost on me that he isn't smoking his ribs.)

Edited by jimmyjazz
dumn

#5685

Picked up a Valentina's brisket taco at Austin FC stadium. I was skeptical that the quality wouldn't be there, but I'm pleasantly surprised. Homemade tortilla, 3 slices of brisket, and a creamy Verde sauce. Really good. Airport prices, but still worth it.

#5686

Had the opportunity to hit up Brett's in Rockdale this past Monday shortly before they closed. They were out of brisket of course but I got the last of their pork ribs and they were superb. I'm looking forward to trying it again. 

What a cool spot as well  with ample outdoor seating and parking. They're one of the few BBQ joints in Texas open 7 days a week so those of you in Austin/Round Rock should take a short drive north on 79 to check it out. It's also a short drive from Taylor and Lexington for you bbq roadie nerds.

#5690

Went to Pinkerton's today in Houston (first time there).  Meat was so-so.  Sides weren't good.

Brisket flat was probably the best brisket I've ever had.  Pulled pork wasn't good.  Jalapeno cheese sausage was ok.  Beef rib was ok.

#5691
8 hours ago, 956 Worldwide said:

I’m living outside of Texas and yesterday a colleague told me about his secret to “great ribs” which involved his secret rub, an Instapot, and Mississippi Sweet and Spicy sauce. 
 

Just living vicariously where y’all argue whether one of the world’s best joints was “on” or not on a given day. 

 

8 hours ago, jimmyjazz said:

Ah, the old "secret rub".  Backyard BBQ pitmaster decides HIS rub needs coriander or lavender to take it next level, but "shhh, I can't tell anybody".

(It's not lost on me that he isn't smoking his ribs.)

I mean, I don't have anything against braised, glazed ribs.  They can be really tasty.

As long as nobody refers to them as BBQ, and also as long as all parties understand they're not nearly as good as smoked ribs.

#5692
30 minutes ago, utee94 said:

I mean, I don't have anything against braised, glazed ribs.  They can be really tasty.

As long as nobody refers to them as BBQ, and also as long as all parties understand they're not nearly as good as smoked ribs.

Agreed.  I love corned beef and pastrami.  They aren't BBQ.  If you Instapot your ribs, you're in another world.  Might be a nice world.

#5695

This may be a stupid question, but is @ChampKind still posted up making amazing food somewheres? I miss his menu updates (and butterfinger brisket photo porn)

 

#5697
This may be a stupid question, but is [mention=286]ChampKind[/mention] still posted up making amazing food somewheres? I miss his menu updates (and butterfinger brisket photo porn)
 

Not this again. Y’all need to read through the thread(s).
#5698
4 minutes ago, Patricio Swayze said:


Not this again. Y’all need to read through the thread(s).

Right. Delete post, ban user, etc.

#5699
6 hours ago, utee94 said:

 

I mean, I don't have anything against braised, glazed ribs.  They can be really tasty.

As long as nobody refers to them as BBQ, and also as long as all parties understand they're not nearly as good as smoked ribs.

Sure. I love ribs of all types, braised Asian sticky ribs slam. It’s just not BBQ. And I don’t bother with “bbq flavor” without real BBQ.

#5700
11 hours ago, NWBuck said:

This may be a stupid question, but is @ChampKind still posted up making amazing food somewheres? I miss his menu updates (and butterfinger brisket photo porn)

 

He’s working at Dozier’s in Fulshear west of Houston.  Dozier’s product has done a 180 and is actually good now.  
 

 

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...
Football ... Basketball ... Baseball ... Other Sports ... Futbol ... 🤫995🤫 ... Gambling ... Movies & TV ... Music ... Hobbies ... Lulz ... Food & Travel ... Daily Texan ... Business & Markets ... Cloak Room ... Help ... For Sale ... Board Discussion ... Advertise... Tailgate Donations

Configure browser push notifications

Chrome (Android)
  1. Tap the lock icon next to the address bar.
  2. Tap Permissions → Notifications.
  3. Adjust your preference.
Chrome (Desktop)
  1. Click the padlock icon in the address bar.
  2. Select Site settings.
  3. Find Notifications and adjust your preference.