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5 hours 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

I was similarly underwhelmed when I made my first trip there this past November.  Beef Rib was delicious (LaBBQ was better by a lot), but the brisket was awful with no bark.  Sausage was meh.  I posted about it.  Your slice of brisket looks better than mine did.

Edited by dcbc

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  • 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

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  • bborange
    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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6 hours ago, tx 3 putt said:

 

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 

Yup. I remember when I got reamed 4-5 years ago for saying City Market, Coopers, Salt Lick, Louie Mueller, Blacks, Kreuz, and Smittys were all shit compared to Mickelthwait, Franklin, Truth, etc. 

 

And yes, id include Snows in that list of places that dont hold a candle to the new school spots. But people tend to pimp that place because of a female pitmaster and the fact that no one wants to wait in line for 6 hours and realize they could Uber Eats better cue (at least I can uber eats better cue from 3-4 different spots).

On 3/8/2025 at 3:10 PM, 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. :/
 

Well, the least talented BBQ cook in the family runs it…

23 hours ago, GreenspointTexas said:

And yes, id include Snows in that list of places that dont hold a candle to the new school spots. But people tend to pimp that place because of a female pitmaster and the fact that no one wants to wait in line for 6 hours and realize they could Uber Eats better cue (at least I can uber eats better cue from 3-4 different spots).

You were doing good until this. 

On 3/8/2025 at 8:47 PM, GreenspointTexas said:

Yup. I remember when I got reamed 4-5 years ago for saying City Market, Coopers, Salt Lick, Louie Mueller, Blacks, Kreuz, and Smittys were all shit compared to Mickelthwait, Franklin, Truth, etc. 

4-5 years ago?  reamed where?  here?  dubious.

 

On 3/8/2025 at 8:47 PM, GreenspointTexas said:

And yes, id include Snows in that list of places that dont hold a candle to the new school spots. But people tend to pimp that place because of a female pitmaster and the fact that no one wants to wait in line for 6 hours and realize they could Uber Eats better cue (at least I can uber eats better cue from 3-4 different spots).

erroneous. 

Went to Pinkerton's spot in SA last Thursday for lunch. Ribs were on point as always but the brisket was not the best I've had from there. I'll chalk that up to it being a tiny brisket that when they pulled it out it only weighed 3 lbs and the "moist" end tasted like a normal flat. Jalapenos Sausage was fantastic as was the duck/sausage jambalaya side. 

A whole packer weighed 3 lbs post-cook?  That would be what, 5 lbs pre-cook?  Was it a midget cow?  Excuse me, a little cow?

On 3/8/2025 at 3:10 PM, 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

I've never had a particularly good food experience bbq wise there, going back 5 visits and a decade - much of those with LM being the second stop in a mini bbq trip with Snows for people who hadn't been there before.

I think it's very telling that every time I see someone go there now from the bbq people I follow they almost always only order the beef rib.

Again, know a ton of people has great experiences and love it. I just haven't. Sub par bbq, sub par sides and some of thr absolute worst cutters in BBQ (training issue)

16 hours ago, luke duke said:

Well, the least talented BBQ cook in the family runs it…

Wayne vs John is a discussion, I'm sure, but did LeAnn ever cook anything?

1 minute ago, NoName said:

Wayne vs John is a discussion, I'm sure, but did LeAnn ever cook anything?

I believe most people would say that there’s no discussion to be had regarding Wayne vs John. According to John, Leann could cook. I don’t recall him ever saying the same thing about his brother. 

4 minutes ago, NoName said:

I think it's very telling that every time I see someone go there now from the bbq people I follow they almost always only order the beef rib.

That's my go-to.  It's almost always delicious.  I'm not sure why that doesn't translate to the brisket.  And, I put a lot of emphasis on the "ambience", which LM has in spades.

1 minute ago, luke duke said:

I believe most people would say that there’s no discussion to be had regarding Wayne vs John. According to John, Leann could cook. I don’t recall him ever saying the same thing about his brother. 

I would tend to agree but maybe someone here loves Wayne? John would have known more than me on both points as would you sounds like.

John really was the last of that old old breed in a lot of ways.

LM beef rib is definitely the best thing on the menu and used to be relatively uncommon at other places.  Beef ribs are on menus all over the place now, so not such a special item.

I don't go out of my way to eat at LM, but if I'm in Taylor around lunch time I usually try to stop.  LM and Smitty's are my two favorite old school barbecue locations for the history and vibe, unfortunately not for the barbecue.

On a side note, I cook up a batch of LM/John Mueller barbecue dipping sauce when I make beef ribs at home.   

4 minutes ago, Jerry Callo said:

LM and Smitty's are my two favorite old school barbecue locations for the history and vibe, unfortunately not for the barbecue.

Yup, Smitty's is my other top vibe spot, but unfortunately their food is pretty uniformly bad at this point.  And, for me it's a farther drive than LM.

 

Quote

On a side note, I cook up a batch of LM/John Mueller barbecue dipping sauce when I make beef ribs at home.   

Recipe?

39 minutes ago, jimmyjazz said:

A whole packer weighed 3 lbs post-cook?  That would be what, 5 lbs pre-cook?  Was it a midget cow?  Excuse me, a little cow?

 

miniature-cows (1).jpg

7 minutes ago, jimmyjazz said:

Yup, Smitty's is my other top vibe spot, but unfortunately their food is pretty uniformly bad at this point.  And, for me it's a farther drive than LM.

 

Recipe?

I have it jotted down at home, but here are the basics:

3 parts water to 1 part ketchup; roughly chopped onion; some beef bullion; kosher salt and 16 mesh black pepper to taste.

Bring to boil, boil to reduce to about half.  Check salt and pepper seasonings, I tend to lean heavily on black pepper.  Simmer for a while longer.

 

 

53 minutes ago, jimmyjazz said:

A whole packer weighed 3 lbs post-cook?  That would be what, 5 lbs pre-cook?  Was it a midget cow?  Excuse me, a little cow?

Yes. 3.22 lbs post cook and I'm not even sure how. It looked like a competition cut brisket and the cutters were also shocked by the size. Surprised they even served it and didn't put it to the side for the addon for mac n cheese.

Edited by BurntOrange&White

3 hours ago, Jerry Callo said:

LM beef rib is definitely the best thing on the menu and used to be relatively uncommon at other places.  Beef ribs are on menus all over the place now, so not such a special item.

I don't go out of my way to eat at LM, but if I'm in Taylor around lunch time I usually try to stop.  LM and Smitty's are my two favorite old school barbecue locations for the history and vibe, unfortunately not for the barbecue.

On a side note, I cook up a batch of LM/John Mueller barbecue dipping sauce when I make beef ribs at home.   

Recipe?  I've been playing around with thin, vinegar sauces for pork ribs and had some good results over the weekend.  But I'd like to see what this one looks like.

 

Edit:  Nevermind.  Saw you posted an approximation.  Thanks.

Edited by dcbc

Thinking about eating a plate of barbecue with that shirt Rogen is wearing gives me anxiety.

6 hours ago, NoName said:

Wayne vs John is a discussion, I'm sure, but did LeAnn ever cook anything?

 

labbq was damn good when she was around and associated with it

4 hours ago, tx 3 putt said:

 

labbq was damn good when she was around and associated with it

she always had a hired cook though I thought. 

23 minutes ago, futureman said:

she always had a hired cook though I thought. 

Well, first it was JM, then John Lewis.  After that, I lose track.  I don't know if hired is the right word, but I don't think she ever was working the pits.

Edited by dcbc

5 hours ago, Jerry Callo said:

Thinking about eating a plate of barbecue with that shirt Rogen is wearing gives me anxiety.

I’d be more worried about this sitting next to Kathryn Hahn.

image.png.0d943730647c9fd2c0892c79901922ea.png

 

11 minutes ago, HenryJames said:

I’d be more worried about this sitting next to Kathryn Hahn.

image.png.0d943730647c9fd2c0892c79901922ea.png

 

giphy.gif?cid=6c09b95288zczhh4oc4iwqi6ee

18 hours ago, HenryJames said:

IMG_8122.png

That fucker looks like he's on death's doorstep.  Dry out for a month or two, breh.  

13 hours ago, futureman said:

she always had a hired cook though I thought. 

The guy they fucked over with the insurance claim after he injured himself on the job?

1 hour ago, Deej said:

The guy they fucked over with the insurance claim after he injured himself on the job?

I think he was running the meat grinder.

3 hours ago, dcbc said:

I think he was running the meat grinder.

His name was Chuck.

  • Popular Post

Lunch at Stiles Switch last week.  

IMG_6949.jpeg

Stiles Switch may not be the best, but I've never not had a solid meal there. 

Edited by Deej

1 hour ago, Deej said:

Stiles Switch may not be the best, but I've never not had a solid meal there. 

Same here.   I do a lot of business lunches there as the wait times are good as well. 

Edited by bborange

There was a massive thread on Reddit today about some Aussie’s epic Cen-Tex bbq trip, and SS ended up being his best surprise. Got a full tray of whatever he wanted at 6PM and it all smashed.

No surprise here, but I’m glad SS is close and always available.

Speaking of great bbq in that area, has anyone tried Black Gold yet?

OK - it's been a LOOOOOOoooooonnnnnnnngggggg time since I ate beef ribs at Iron Works.

I honestly had forgotten about them. And then I remembered many stained dress shirts in the mid 80's.  Do they stack up anymore?   Lord I cannot even remember the last time I ordered a beef rib, and I know when I did it was at Iron Works.   Please tell me it's at least good enough to get my nostalgia on to make it worth the parking. 

The great thing about Austin and the surrounding area, is you can't make a living long with sub-par BBQ. But at $20+ a pound... it better be good!

Anyhow appreciate feedback on if should check out iron Works again. or tell me where else to get a beef rib plate?

1 hour ago, Party_Taco said:

Speaking of great bbq in that area, has anyone tried Black Gold yet?

Went last week. Brisket, pork ribs, and beef rib were all great. Sausage had a bit of a creosote taste. No wait at all. I don't remember everything we got, but the appetizers and sides were all good. 

1 hour ago, BurntOrange&White said:

$17 for a chopped beef? Lmaoooo

Yeah, fuck those guys.

5 hours ago, BurntOrange&White said:

$17 for a chopped beef? Lmaoooo

 

this menu looked good ...

IMG_3323.thumb.jpeg.b3c490cc1cec4fe09522123a1d77cdaa.jpeg

 

i'll go back on a wednesday and try their burger night 

7 hours ago, tx 3 putt said:

 

this menu looked good ...

IMG_3323.thumb.jpeg.b3c490cc1cec4fe09522123a1d77cdaa.jpeg

 

i'll go back on a wednesday and try their burger night 

Need some time to save up.  What does that burger run?  $23.50?

13 hours ago, tx 3 putt said:

extremely extremely mid ....

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What time did you go?  A brick and mortar barbecue joint with two customers doesn't sound like a recipe for success.

13 hours ago, BurntOrange&White said:

$17 for a chopped beef? Lmaoooo

Fucking tariffs.  *nocr

47 minutes ago, Jerry Callo said:

What time did you go?  A brick and mortar barbecue joint with two customers doesn't sound like a recipe for success.

I went there once when Willow was still manning the pits and it looked about the same when I was there. I left thinking it must be a front for something.

1 hour ago, Jerry Callo said:

What time did you go?  A brick and mortar barbecue joint with two customers doesn't sound like a recipe for success.

4pm

1 hour ago, royiv said:

I went there once when Willow was still manning the pits and it looked about the same when I was there. I left thinking it must be a front for something.

wiillow bbq is opening a place about 2 mins from me. j bar is about 4'mins from me

as it got closer to 5, it was picking up. lot of pick ups too. it's a great space. they do a lot of live music too 

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