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Anyone in Louisville suggesting bbq over a hot brown is most likely an out of towner. 

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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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4 hours ago, South Austin said:

It was the best option that wasn’t out of the way. Brisket was just okay, but the jap cheese sausage slapped, and the potato salet and coleslaw were solid.

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Its not hyperbole when I say ive had banana pudding at maybe 100-200 Texas bbq joints and Opies has the best ive ever had. 
 

Its simply divine

12 minutes ago, GreenspointTexas said:

Its not hyperbole when I say ive had banana pudding at maybe 100-200 Texas bbq joints and Opies has the best ive ever had. 
 

Its simply divine

Hmm, I'm gonna have to consider the source and think about this one.  

1 hour ago, Underdog said:

Anyone in Louisville suggesting bbq over a hot brown is most likely an out of towner. 

Hot brown was boring AF and needing of...um...flavor.

BBQ feuds are the name of the game in Central Texas.  Black's, Smitty's/Kreuz, John Mueller vs. everyone...

14 hours ago, Underdog said:

I’ll have to consider the source on that opinion. 

I had it twice.  It was very "white people food."  I'd eat it again.  There's a shit ton of different cuisines I'd pick way before a fucking Hot Brown.

I like a hot brown, but it's just a dish, it's not a cuisine.

And, it's also not Texas BBQ.

Here's a hot take - Texas Monthly should expand the list to 100 and do a top-10 and top-50, but not rank them. I feel like we're at the point where the difference between #1 and #20 is probably insignificant and a matter of preference rather than objective superiority. 

For instance, Moreno BBQ didn't make the top-50. I go there because it's right down the street from me. And it's fucking excellent. And there's almost never a wait of more than 20 minutes. I'm positive there are not 50 bbq places better than Moreno. Selfishly, I'm a little happy they didn't make it because I will be able to continue to get top-tier bbq a few miles from my house with almost zero wait. But another part of me wished they'd made the list so Bo Moreno could make some money off of it.

12 minutes ago, irishtexan said:

Here's a hot take - Texas Monthly should expand the list to 100 and do a top-10 and top-50, but not rank them. I feel like we're at the point where the difference between #1 and #20 is probably insignificant and a matter of preference rather than objective superiority. 

For instance, Moreno BBQ didn't make the top-50. I go there because it's right down the street from me. And it's fucking excellent. And there's almost never a wait of more than 20 minutes. I'm positive there are not 50 bbq places better than Moreno. Selfishly, I'm a little happy they didn't make it because I will be able to continue to get top-tier bbq a few miles from my house with almost zero wait. But another part of me wished they'd made the list so Bo Moreno could make some money off of it.

I think that's a good idea but I wish they'd first rank 11-50.

Moreno is awesome and absolutely should have been on the list.

I was in Lockhart this morning and after ruling out Black's--recently hit the Guadalupe location--and Terry Black's--taking the FIL this weekend--decided to hit Kreuz for the first time in 10-15 years. Goddamn, Central Texas barbecue has gotten so good in the past ten years, and Kreuz is the worse for it. The meal was above average for Kreuz, but it was not good. I used to buy whole briskets from Kreuz, Smitty's, and Black's and fly them back to NY so I could host brisket parties back when I lived there. Those briskets would blow minds, but they really can't compete with the newer wave.

 

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32 minutes ago, irishtexan said:

Here's a hot take - Texas Monthly should expand the list to 100 and do a top-10 and top-50, but not rank them. I feel like we're at the point where the difference between #1 and #20 is probably insignificant and a matter of preference rather than objective superiority. 

For instance, Moreno BBQ didn't make the top-50. I go there because it's right down the street from me. And it's fucking excellent. And there's almost never a wait of more than 20 minutes. I'm positive there are not 50 bbq places better than Moreno. Selfishly, I'm a little happy they didn't make it because I will be able to continue to get top-tier bbq a few miles from my house with almost zero wait. But another part of me wished they'd made the list so Bo Moreno could make some money off of it.

I live near Moreno as well and couldn’t agree more.

1 hour ago, irishtexan said:

Here's a hot take - Texas Monthly should expand the list to 100 and do a top-10 and top-50, but not rank them.

That's essentially what they do now other than they rank the top 10.  Top 50 plus Honorable Mention = Top 100.

6 hours ago, jimmyjazz said:

KXAN is running a story about the Black's  BBQ feud.  I have no idea how much is truth and how much is fiction:

Black's & Terry Black's

I was watching KXAN over the lunch hour.  They aren't just running a story, they're dropping a full length documentary.  I guess I'll have to download KXAN+.  

1 hour ago, creeper said:

I was in Lockhart this morning and after ruling out Black's--recently hit the Guadalupe location--and Terry Black's--taking the FIL this weekend--decided to hit Kreuz for the first time in 10-15 years. Goddamn, Central Texas barbecue has gotten so good in the past ten years, and Kreuz is the worse for it. The meal was above average for Kreuz, but it was not good. 

I have a soft spot for Kreuz.  My first hookup with one of the gals I dated in grad school was on a road trip to Lockhart.  We drove back to Austin smelling like brisket, pork and smoke, and none of that was an impediment to sealing the deal.  I'm pretty sure it was the world's most potent aphrodisiac.

23 minutes ago, jimmyjazz said:

I have a soft spot for Kreuz.  My first hookup with one of the gals I dated in grad school was on a road trip to Lockhart.  We drove back to Austin smelling like brisket, pork and smoke, and none of that was an impediment to sealing the deal.  I'm pretty sure it was the world's most potent aphrodisiac.

My then girlfriend, now wife, and I had Kreuz in college when it was still at the old location (Smitty's current location).  That was my first road trip for barbecue. 

Kreuz is actually my first memory of Texas barbecue as we ate there in the early 80s when my family was in Lockhart visiting graves of relatives in the Lockhart City Cemetery.  My grandmother made a statement that someone in our family started Kreuz, but I can't make the link to Kreuz, Schmidt, or Sweringen if it actually exists.

ETA:  Charles Kreuz, Sr. was married to Christine Marie Sophia Rose.  My grandmother's middle name was Rose. Hmm.

Edited by Jerry Callo

48 minutes ago, Jerry Callo said:

That's essentially what they do now other than they rank the top 10.  Top 50 plus Honorable Mention = Top 100.

Confused Math Lady GIFs - Find & Share on GIPHY

2 hours ago, creeper said:

Moreno is awesome and absolutely should have been on the list.

I was in Lockhart this morning and after ruling out Black's--recently hit the Guadalupe location--and Terry Black's--taking the FIL this weekend--decided to hit Kreuz for the first time in 10-15 years. Goddamn, Central Texas barbecue has gotten so good in the past ten years, and Kreuz is the worse for it. The meal was above average for Kreuz, but it was not good. I used to buy whole briskets from Kreuz, Smitty's, and Black's and fly them back to NY so I could host brisket parties back when I lived there. Those briskets would blow minds, but they really can't compete with the newer wave.

 

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Kreuz and Smitty’s are battling for last place in Lockhart now in my option.  Neither of those are close to anything from the newer wave of bbq. Even back before the new wave I though both of those brisket wise and even ribs were ok at best, it was always kinda dry and not seasoned enough and I gave them another try four or so years ago and it was the same. The sausage is still solid though.  

Edited by Hook1997

7 minutes ago, Hook1997 said:

Kreuz and Smitty’s are battling for last place in Lockhart now in my option.  Neither of those are close to anything from the newer wave of bbq. Even back before the new wave I though both of those brisket wise and even ribs were ok at best, it was always kinda dry and not seasoned enough and I gave them another try four or so years ago and it was the same. The sausage is still solid though.  

I've had downright bad barbecue at Smitty's in the past 5-7 years.  Been a while since I've been to Kreuz.  HOWEVER, I ate there on the actual opening day of the new Kreuz digs (it was opening day of dove season, we ate a bunch of bbq and then went hunting, it was a glorious day).  Haven't been there in a quite a few years, though.  Our typical Lockhart routine is 1) take some of the kids' out-of-town friends shooting at Lone Star Gun range, then lunch at Black's.  Which has always been outstanding.

Black's is still very good.

Kreuz is more like a BBQ-themed tourist trap place, than anything else, these days.  It's edible at least.

And Smitty's which was my favorite, is just about inedible now.  Really sad.

 

per reports, lavaca bbq was slammed all last week / weekend 

 

city market is nowhere close to top 50, but it's half the price and pretty damn tasty 

7 hours ago, tx 3 putt said:

city market is nowhere close to top 50, but it's half the price and pretty damn tasty 

Impossible! If it isn’t on the Top 50 list, it’s crap!

 

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Doziers

 

Slightly above average. Ribs were awesome. Had a dry rub/bark on the outside that I may not have had before today.

 

 

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daniel vaughn did a double segment on the ticket just now.  I’m pretty sure he said he’s from fucking ohio.  he did say peggy sue turned him on to texas bbq way back in the day; brought a tear to my weary eyes. 

I make brisket enchiladas all the time.  Every year my family has an "Enchilada-off" where we all bring a different enchilada dish, and then we sample all of the offerings and vote on the winner.  One year they forbade me from bringing my brisket enchiladas because they were tired of me always winning, so I made smoked duck enchiladas instead, and whupped their asses even worse.

Anyway, yeah, brisket enchiladas are delicious and one of life's special treats.

That person’s voice is enough to make me steer clear of Texan pride bbq brisket enchiladas 

On 6/3/2025 at 12:19 AM, tx 3 putt said:

city market is nowhere close to top 50, but it's half the price and pretty damn tasty 

City Market ribs with their sauce = my platonic ideal of a smoked pork sparerib. 

City Market ribs with their sauce = my platonic ideal of a smoked pork sparerib. 

Yall should listen. Hornian invented the rib and narbecue.

this guy hit lavaca bbq with grant pinkerton last week. menu looks damn good outside the traditional bbq 

 

 

11 hours ago, Brisketexan said:


Yall should listen. Hornian invented the rib and narbecue.

He didn’t invent the rib, just the 3-2-1 method. 

1 hour ago, jimmyjazz said:

Well, I'm starving.  Need to head to Port Lavaca.

They also in victoria. Fantastic cue

 

 

went to Space City bbq today. Ribs were fantastic but a tad undercooked. Brisket was awesome. Sausage was too coarse and borderline inedible. Burnt end beNs and cornbread cassarole were tits. Both housemade sauces were legit. No line and time from placing order to receiving order was under 90 seconds

 

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On 6/2/2025 at 1:39 PM, creeper said:

Moreno is awesome and absolutely should have been on the list.

I was in Lockhart this morning and after ruling out Black's--recently hit the Guadalupe location--and Terry Black's--taking the FIL this weekend--decided to hit Kreuz for the first time in 10-15 years. Goddamn, Central Texas barbecue has gotten so good in the past ten years, and Kreuz is the worse for it. The meal was above average for Kreuz, but it was not good. I used to buy whole briskets from Kreuz, Smitty's, and Black's and fly them back to NY so I could host brisket parties back when I lived there. Those briskets would blow minds, but they really can't compete with the newer wave.

 

IMG_9891.jpg

Does Kreuz do briskets? I seem to remember they did clod? 
 

I haven’t been since the mid-2000s. 

3 hours ago, 956 Worldwide said:

Does Kreuz do briskets? I seem to remember they did clod? 
 

I haven’t been since the mid-2000s. 

Yes and yes.  They do both.  

7 minutes ago, tx 3 putt said:

bought a smittys brisket many many years ago, it was very good 

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15 hours ago, utee94 said:

Yes and yes.  They do both.  

And last time I had Kreuz brisket, it was plenty good.  Not as good as the truly great joints, but was happy to eat some slices on a foldover sammich.  But that was a while ago.

On 6/4/2025 at 4:09 PM, utee94 said:

I make brisket enchiladas all the time.  Every year my family has an "Enchilada-off" where we all bring a different enchilada dish, and then we sample all of the offerings and vote on the winner.  One year they forbade me from bringing my brisket enchiladas because they were tired of me always winning, so I made smoked duck enchiladas instead, and whupped their asses even worse.

Anyway, yeah, brisket enchiladas are delicious and one of life's special treats.

Damon’s in Wharton does a Friday special with 3 brisket enchiladas…. If there’s a better way to spend 17 dollars I haven’t found it yet. 

On 6/4/2025 at 4:09 PM, utee94 said:

I make brisket enchiladas all the time.  Every year my family has an "Enchilada-off" where we all bring a different enchilada dish, and then we sample all of the offerings and vote on the winner.  One year they forbade me from bringing my brisket enchiladas because they were tired of me always winning, so I made smoked duck enchiladas instead, and whupped their asses even worse.

Anyway, yeah, brisket enchiladas are delicious and one of life's special treats.

Despite my devotion to the cheese enchilada with chili gravy, I’ve always liked the inclusion of barbecue into enchiladas as well.  The challenge is always the sauce.  
 

what sauce enrobes your brisket ones.  And now I gotta know more about these smoked duck enchiladas.  
 

4 hours ago, Texzilla58 said:

Despite my devotion to the cheese enchilada with chili gravy, I’ve always liked the inclusion of barbecue into enchiladas as well.  The challenge is always the sauce.  
 

what sauce enrobes your brisket ones.  And now I gotta know more about these smoked duck enchiladas.  
 

The sauce for the brisket enchiladas is a pretty standard red chile gravy, but I reserve the drippings from the brisket, and use that as the base fat for when i fry the sauce.

Same thing for the smoked duck enchiladas-- smoke the duck (I like pecan for fowl), save the fat, and use it for the frying step when making the sauce.

Oh, I also save just a little bit of the drippings to introduce into the oil when I lightly fry the corn tortillas before rolling, as well.

 

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