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On 2/17/2025 at 6:07 PM, texasdago said:

NVM went to Southside Market 

Anyone been to this place in Houston?

brisket and rice reviews https://g.co/kgs/fQiqwo6

been to billy and southside.  southside is better. theres another one down the road in ellinger, next to hruska's.  its not worth a stop either.

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    bborange

    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

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If you are driving though the small town of Woodsboro during the lunch hour on a Tuesday or Saturday ,  you all need to stop at Tuttle’s Meat Market for all you can eat brisket, sausage, pork ribs and sides.    Good BBQ and not a bad deal for $18.    

Found some North Texas vintage greatness in an old scrapbook. Can’t recall if the BBQ was any good, but those onion rings were life changing.

d7afabb18c1c8056595c42fb2d1db52d.jpg

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So, shout out to a legacy joint, legendary to many of us of a certain age: Bert’s BBQ.
Have family in town for my father’s memorial. Yesterday was just a family day together, and I figured I’d serve brisket and such for all of us to have a nice dinner and visit. But had too much going on to smoke one myself. Recalled that Bert’s will smoke it for you for $1 a pound. Wife dropped it off on Thursday (and the experience cracked her up - she walked in at 2:00, and two tables of old men stopped talking and just watched her walk in all the way to the counter - it’s such a dude place).
Went to pick it up yesterday with the boy….walk in the door, and traveled back in time. The smell was incredible. All the game animals on the wall, all the UT gear and memorabilia, just magical.

d55fc8175d1495cafcee08830cc51c8c.jpg

The boy really took it all in. Two of his best friends from school (two English girls from Surrey and Manchester) are dead-set on a Texas visit this summer. He looked around and grinned and said “I DEFINITELY taking them to lunch here.”
The brisket itself:
21af2bab574cc18cd061628661973d35.jpg

It was pretty damned good. Was it on par with any of the new super-high-end places, like interstellar or Franklin? No. But was it really, really good? Fuck yes it was. A solid B+ at worst. And let’s be clear, if you aren’t an experienced bbq snob, it would be one of the best bites of food you ever had.
Man. I lived a coupla blocks from the MLK Bert’s back in the day. I even took dates there.

Yeah, I've had them smoke briskets for me several times.  It's always good, rarely fantastic.  A level above Rudy's, I'd say.  For the price?  Holy crap.  ~ $4 (retail grocery) + $1 per lb, with shrinkage (cue Constanza) maybe $7/lb plus tip.

Mondays lunch one of the Royal-era national championship football teams hangs out there.  Not sure if it's every Monday but I've seen them there more than once.  Legends, all.

What’s the general turnaround for them to smoke meat? Assume 48 hours isn’t the norm, correct?

8 minutes ago, Party_Taco said:

What’s the general turnaround for them to smoke meat? Assume 48 hours isn’t the norm, correct?

24 hours or less.  Basically, overnight.

56 minutes ago, jimmyjazz said:

24 hours or less.  Basically, overnight.

how would you know this?  you didn’t even go to UT for undergrad. 

Not sure who recommended SLAB on Brodie upthread, but that was a decidedly mid experience. 50% of their menu cut down including most of the sides, sausage was “fine” and the white sauce chicken sandwich was pretty good.

24 hours or less.  Basically, overnight.

Yeah, they wanted us to get it there on Thursday just to make it less of a hassle for them.

Following up on the rib pricing discussion from last week, you can get a whole rack of spare ribs - uncut - from Moreno BBQ for $35. If you buy them by the pound they're $28/lb. So yeah, just get the whole damn rack for $7 more than one lb of ribs.

57 minutes ago, irishtexan said:

So yeah, just get the whole damn rack for $7 more than one lb of ribs.

Image of You'd better listen to him, Flounder. He's in premed.

On 3/2/2025 at 9:15 AM, Brisketexan said:

So, shout out to a legacy joint, legendary to many of us of a certain age: Bert’s BBQ.
Have family in town for my father’s memorial. Yesterday was just a family day together, and I figured I’d serve brisket and such for all of us to have a nice dinner and visit. But had too much going on to smoke one myself. Recalled that Bert’s will smoke it for you for $1 a pound. Wife dropped it off on Thursday (and the experience cracked her up - she walked in at 2:00, and two tables of old men stopped talking and just watched her walk in all the way to the counter - it’s such a dude place).
Went to pick it up yesterday with the boy….walk in the door, and traveled back in time. The smell was incredible. All the game animals on the wall, all the UT gear and memorabilia, just magical.

d55fc8175d1495cafcee08830cc51c8c.jpg

The boy really took it all in. Two of his best friends from school (two English girls from Surrey and Manchester) are dead-set on a Texas visit this summer. He looked around and grinned and said “I DEFINITELY taking them to lunch here.”
The brisket itself:
21af2bab574cc18cd061628661973d35.jpg

It was pretty damned good. Was it on par with any of the new super-high-end places, like interstellar or Franklin? No. But was it really, really good? Fuck yes it was. A solid B+ at worst. And let’s be clear, if you aren’t an experienced bbq snob, it would be one of the best bites of food you ever had.
Man. I lived a coupla blocks from the MLK Bert’s back in the day. I even took dates there.

username checks out

1 hour ago, BurntOrange&White said:

If you go to Burnt Bean what is a good time to get there on a Saturday?

Friday?

5 hours ago, BurntOrange&White said:

If you go to Burnt Bean what is a good time to get there on a Saturday?

yesterday 

figure 2hrs before opening. well worth the wait. order everything and all the deserts

Edited by tx 3 putt

2 minutes ago, BurntOrange&White said:

 

RT-removebg-preview.png.4e7fcd7d296117b9975889a120655af8.png

 

 

 

Thanks

 

take a chair, makes the wait out there much easier

i got there an hour before opening on a saturday and we were about 15th in line.

At most places there is a noticeable difference between an hour before and an hour and 15 minutes before.

2 hours ago, Jerry Callo said:

At most places there is a noticeable difference between an hour before and an hour and 15 minutes before.

Most would notice it's 15 minutes difference...

Burnt bean is the shit! Everything there slaps. Get a piece of choc cake too. 8 dollars a  slice was enough for 7 ppl to eat off of. 

22 minutes ago, Texasborn91 said:

Burnt bean is the shit! Everything there slaps. Get a piece of choc cake too. 8 dollars a  slice was enough for 7 ppl to eat off of. 

 

order one of everything and all the desserts 

Edited by tx 3 putt

8 hours ago, Jerry Callo said:

At most places there is a noticeable difference between an hour before and an hour and 15 minutes before.

 

full on truth here. imo, the general game plan is to get in line 1 hr before open. 15 minutes earlier and you jump a lot people. 15 mins after and you're behind a lot of people 

Tyler's in Amarillo on Thursday only for Green Chile Mac & Cheese( bacon and reg also available. Got thrown a curveball because they let you pick a dessert as a side. No bread pudding because a recipe takes a dozen eggs and made it way more expensive than the others. So I got green beans, which are a great consolation prize. 
  That's enough about sides. The fatty brisket is freaking perfect and the peppercorn sausage is my favorite non- traditional cen-tex ring link.  Great lunch today!!!

Edited by Iceman

After a couple of years, I finally convinced my out of state coworkers to get bbq with me for dinner during our annual dept conference. It’s hard to get them too far from downtown once everyone’s in, etc. I took them to Pinkertons and pretty much from the minute we walked in I could tell these guys were in awe. Pinkerton’s was on point, so they did me a solid and made me look good to the out of towners.

Edited by Etexhorn13

2 hours ago, Etexhorn13 said:

After a couple of years, I finally convinced my out of state coworkers to get bbq with me for dinner during our annual dept conference. It’s hard to get them too far from downtown once everyone’s in, etc. I took them to Pinkertons and pretty much from the minute we walked in I could tell these guys were in awe. Pinkerton’s was on point, so they did me a solid and made me look good to the out of towners.

Cheer Applause GIF by Peanuts

Y’all ever had the bbq at Deloitte University? Surprisingly good for a glorified, corporate-washed JW Marriot.

1 hour ago, Vegas64 said:

Y’all ever had the bbq at Deloitte University? Surprisingly good for a glorified, corporate-washed JW Marriot.


over in Westlake? It’s possible they cater from Meat U Anywhere bbq. I think that’s what the owner of Meat U told me ~5 years ago. 

3 hours ago, Firemans4Horn said:


over in Westlake? It’s possible they cater from Meat U Anywhere bbq. I think that’s what the owner of Meat U told me ~5 years ago. 

Yep. I did notice that Meat U Anywhere over there by 114 or whatever that area was and thought it had a funny name.

Sounds like a Goldees cookbook is coming out soon ish with Homesick Texan

IMG_0700.thumb.jpeg.e9b1842f529573b77f63f99f68ebf8f0.jpeg

 

 

Edited by NoName

51 minutes ago, HenryJames said:

man taking a stand in a town hall meeting Meme Generator - Imgflip

Homesick Texan's chili recipe is shit.

 

it's for non texans 

1 hour ago, HenryJames said:

Homesick Texan's chili recipe is shit.

I had to look it up.  Yikes.  Color coded for opinion, spoilered for length.  "A true, authentic Texas chili recipe."

Spoiler
  • 6 anchos, seeded and stemmed
  • 2 pasilla, seeded and stemmed
  • 2 costeños, seeded and stemmed
  • 2 guajillos, seeded and stemmed
  • 4 chiles de arbol
  • 4 pieces bacon
  • 4 pounds chuck roast, cut into 1/4 inch cubes
  • 1 large onion diced
  • 6 cloves garlic, crushed
  • 1 cup brewed coffee
  • 1 bottle beer
  • 2 cups water
  • 1 tablespoon cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp clove
  • 1/2 tsp allspice
  • 1 tsp coriander
  • 1/2 tsp cayenne
  • 2 chipotles in adobo
  • Salt
  • 1/4 cup masa harina
  • 1/3 Mexican hot chocolate tablet, grated

 

6 minutes ago, jimmyjazz said:

I had to look it up.  Yikes.  Color coded for opinion, spoilered for length.  "A true, authentic Texas chili recipe."

  Hide contents
  • 6 anchos, seeded and stemmed
  • 2 pasilla, seeded and stemmed
  • 2 costeños, seeded and stemmed
  • 2 guajillos, seeded and stemmed
  • 4 chiles de arbol
  • 4 pieces bacon
  • 4 pounds chuck roast, cut into 1/4 inch cubes
  • 1 large onion diced
  • 6 cloves garlic, crushed
  • 1 cup brewed coffee
  • 1 bottle beer
  • 2 cups water
  • 1 tablespoon cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp clove
  • 1/2 tsp allspice
  • 1 tsp coriander
  • 1/2 tsp cayenne
  • 2 chipotles in adobo
  • Salt
  • 1/4 cup masa harina
  • 1/3 Mexican hot chocolate tablet, grated

 

That has to be an epic troll job.

10 minutes ago, royiv said:

That has to be an epic troll job.

Nope. She does that shit with lots of recipes. Check out her fideo loco recipe.

2 hours ago, jimmyjazz said:

I had to look it up.  Yikes.  Color coded for opinion, spoilered for length.  "A true, authentic Texas chili recipe."

  Hide contents
  • 6 anchos, seeded and stemmed
  • 2 pasilla, seeded and stemmed
  • 2 costeños, seeded and stemmed
  • 2 guajillos, seeded and stemmed
  • 4 chiles de arbol
  • 4 pieces bacon
  • 4 pounds chuck roast, cut into 1/4 inch cubes
  • 1 large onion diced
  • 6 cloves garlic, crushed
  • 1 cup brewed coffee
  • 1 bottle beer
  • 2 cups water
  • 1 tablespoon cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp clove
  • 1/2 tsp allspice
  • 1 tsp coriander
  • 1/2 tsp cayenne
  • 2 chipotles in adobo
  • Salt
  • 1/4 cup masa harina
  • 1/3 Mexican hot chocolate tablet, grated

 

 

what in the good fuck is that.gif

No problem with the bacon, I often cook some bacon to render the grease, then sear my cubed beef in that.  I'll also use rendered chorizo grease in the same way.  Later on the cooked product goes back into the pot.

And beer is fine to add to the braising liquid too.

That other stuff, though...

Oh Uh GIFs - Find & Share on GIPHY

 

2 hours ago, utee94 said:

No problem with the bacon, I often cook some bacon to render the grease, then sear my cubed beef in that.  I'll also use rendered chorizo grease in the same way.  Later on the cooked product goes back into the pot.

And beer is fine to add to the braising liquid too.

Pork is pretty common in very traditional Texas chili.  Beer?  Coffee?  Nah.  Plus the other shit.

Not saying it might not be delicious, but it's just not traditional/authentic, which does sorta mean something.

5 hours ago, utee94 said:

No problem with the bacon, I often cook some bacon to render the grease, then sear my cubed beef in that.  I'll also use rendered chorizo grease in the same way.  Later on the cooked product goes back into the pot.

And beer is fine to add to the braising liquid too.

That other stuff, though...

Oh Uh GIFs - Find & Share on GIPHY

 

Always bacon fat to brown the beef.

55 minutes ago, HenryJames said:

No one has a problem with bacon you regarded fagets.

image.png.dfb603f57d5636361ebc88d9142046cb.png

4 hours ago, jimmyjazz said:

Pork is pretty common in very traditional Texas chili.  Beer?  Coffee?  Nah.  Plus the other shit.

Not saying it might not be delicious, but it's just not traditional/authentic, which does sorta mean something.

I drunkenly spill beer in my chili quite often.

Hit Stiles Switch in Cedar Park on the way back from a hike at the lake this morning.

Moist brisket, pork ribs, pimento cheese sausage, Brussel sprouts, and slaw.  Everything was great. 

20250308_120738.thumb.jpg.8eafe0af1345a5fb10778618e5430710.jpg

While InterStellar is better, top to bottom, its nice  to have a good barbecue joint without a hour long line.

Anyone tried 3rd Coast BBQ in Spring?

Was passing through Taylor and made the mistake of stopping at LM…

Would be interested to hear other opinions, but it seems to me that the bbq scene has passed them by and they’re merely resting on their laurels.

Sausage was chewy, rib was cooked well but light on flavor and the “moist” brisket was simply bad. Occasionally I might be interested in a 3/4 thick piece of brisket, but certainly not here.

Atmosphere still slaps but everything else was decidedly meh. :/

e13707578abc7f3aa90c9cf4f3af46e9.jpg

1 hour ago, Rip76 said:

Anyone tried 3rd Coast BBQ in Spring?

 

looking forward to your pics and review 

23 minutes ago, Party_Taco said:

Was passing through Taylor and made the mistake of stopping at LM…

Would be interested to hear other opinions, but it seems to me that the bbq scene has passed them by and they’re merely resting on their laurels.

Sausage was chewy, rib was cooked well but light on flavor and the “moist” brisket was simply bad. Occasionally I might be interested in a 3/4 thick piece of brisket, but certainly not here.

Atmosphere still slaps but everything else was decidedly meh. :/

e13707578abc7f3aa90c9cf4f3af46e9.jpg

 

the texas bbq revolution has left the older places behind 

my last stop at city market, i'll say the place was good. not elite, but ill stop more often 

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