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Cattleack continues to knock it out of the park. Got there at 10:30 and was about the 10th person out the door. Probably a 30 minute line. When I left the line was past the sidewalk and out into the parking lot.7b224c2273fd76e56b5e506a3913cac5.jpgda12f536b73649c52b4b191e644d182c.jpg28b8d6e7ec577bcb20163202e14ce0aa.jpg7f992513eb129a45810e2f1674a05b69.jpg

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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

  • 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?

  • 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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I wonder what its like to only have to cook two days a week

3 minutes ago, ChampKind said:

I wonder what its like to only have to cook two days a week

My wife cooks 2 days a year.  

7 minutes ago, ChampKind said:

I wonder what its like to only have to cook two days a week

It's like catering, but easier... ;)

 

 

Edited by utee94

12 minutes ago, ChampKind said:

I wonder what its like to only have to cook two days a week

Ask Ms. Tootsie.

3 hours ago, relapse98 said:

Ask Ms. Tootsie.

She’s also overrated. 

2 minutes ago, Neonmoon said:

She’s also overrated. 

your opinion is clearly overrated. 

2 minutes ago, futureman said:

your opinion is clearly overrated. 

Maybe...but the BBQ didn’t match the hype when I went to Snow’s. I guess it was an off day. But they’re only open once a week, so I guess it was an off week. 

I wonder what its like to only have to cook two days a week
He says it's pretty f'ing nice.
Ask Ms. Tootsie.


Snow’s only serves one day a week. But that crew actually cooks several days a week
1 hour ago, Errestaurants said:

Hit up Valentina's this week. Rib plate, brisket tacos and Big red

 

32082717_10216516524688158_5731385585927

Beans look weak.  Comino, black pepper and and chili powder.  How do it work?

Beans look weak.  Comino, black pepper and and chili powder.  How do it work?


That’s all you put in your beans? The fuck?
9 minutes ago, DalTxHornFan said:

Beans look weak.  Comino, black pepper and and chili powder.  How do it work?

I didn't go there for the beans

18 minutes ago, DalTxHornFan said:

Beans look weak.  Comino, black pepper and and chili powder.  How do it work?

2a1rm5.jpg

Beans look weak.  Comino, black pepper and and chili powder.  How do it work?


Awww, that’s cute
8 minutes ago, ChampKind said:

 


Awww, that’s cute

 

15REST-FRANKLIN-slide-HMM7-superJumbo.jpg

Aaron Franklin says "Hello".

You think those are the only three ingredients he uses? If you even looked at the photo you posted you’d know you’re wrong.

 

5 minutes ago, ERhine said:

You think those are the only three ingredients he uses? If you even looked at the photo you posted you’d know you’re wrong.

 

My point is that Valentina's seems to have left out a couple of those ingredients.  Pale, pink pintos are no bueno.

Edited by DalTxHornFan

If that was your point, then you should work on your writing skills.

who gives a fuck about beans?  they’re usually free and a palate cleanser.  give me ranch style beans straight from the can next to my brisket.  

3 minutes ago, Okie State said:

We really arguing about got damned beans?

My bad.  I fucked up.  Please carry on.

There are some real bbq dumbfucks in this thread. 

52 minutes ago, DalTxHornFan said:

15REST-FRANKLIN-slide-HMM7-superJumbo.jpg

Aaron Franklin says "Hello".

 

Thanks for the new wallpaper.

3 hours ago, Neonmoon said:

She’s also overrated. 

 

3 hours ago, futureman said:

your opinion is clearly overrated. 

 

Yeah, that's pretty much a pisspoor take.

Tootsie's been honing her craft since the late 60's.  She only cooks once a week cause that's the way she wants it.

Best you just sleep it off next time.

 

15REST-FRANKLIN-slide-HMM7-superJumbo.jpg
Aaron Franklin says "Hello".


Stand by. I’ll txt Aaron and ask him if that’s all he puts in his beans. That should solve this dispute, no?

Brotherton's Black Iron Barbecue in Pflugerville.

Two meat plate with brisket and jalapeno sausage, green chile mac & cheese, bacon/jalapeno cabbage.  I made the rookie mistake of not specifying moist over lean.  Although it was leaner than I prefer, the brisket was well seasoned and juicier than it appears in the picture.  Not much by way of a smoke ring, but it tasted fine.  Sausage and sides were very good.  I would recommend.  

They had several sandwiches on the menu, including a Banh Mi brisket sandwich, a Texas reuben, and a brisket philly.  Next time, I'm going to try one of the sandwiches.

If they're still around and doing what they are doing now, they should be on the TM Top 50 next time around.  There are several current Top 50 that I would replace with Brotherton's.

dcd93b61cb21998a7c67a3154d2afb57.jpg


 

Edited by Jerry Callo

On 5/10/2018 at 1:59 PM, futureman said:

cattleack is the most overrated bbq spot in the lower 48. 

Wrong

3 hours ago, Jerry Callo said:

Brotherton's Black Iron Barbecue in Pflugerville.

Two meat plate with brisket and jalapeno sausage, green chile mac & cheese, bacon/jalapeno cabbage.  I made the rookie mistake of not specifying moist over lean.  Although it was leaner than I prefer, the brisket was well seasoned and juicier than it appears in the picture.  Not much by way of a smoke ring, but it tasted fine.  Sausage and sides were very good.  I would recommend.  

They had several sandwiches on the menu, including a Banh Mi brisket sandwich, a Texas reuben, and a brisket philly.  Next time, I'm going to try one of the sandwiches.

If they're still around and doing what they are doing now, they should be on the TM Top 50 next time around.  There are several current Top 50 that I would replace with Brotherton's.

dcd93b61cb21998a7c67a3154d2afb57.jpg


 

John uses Bewley pits. They are wood fired, with no gas.



Brotherton's Black Iron Barbecue in Pflugerville.

If they're still around and doing what they are doing now, they should be on the TM Top 50 next time around. 


 


Or they will be tied #51
John uses Bewley pits. They are wood fired, with no gas.
What is the significance of that?

Sent from my SM-G892A using Tapatalk

What is the significance of that?

Sent from my SM-G892A using Tapatalk



It relates directly to your comment on lack of smoke ring (which is purely cosmetic and has no affect on taste whatsoever). Gas fired pits don’t typically produce a smoke ring. John is not using gas. All wood, low temps.
On 5/12/2018 at 1:12 AM, ChampKind said:

lack of smoke ring (which is purely cosmetic and has no affect on taste whatsoever)

 

You sure about that Champ?  You telling me a brisket with no smoke ring is cooked as well as one with with a smoke ring?

There is a reason that KCBS and most other competition organizations instruct judges that they are not to consider smoke ring. It has no affect on taste, nor is it an indication of “how well” a brisket was cooked.

The best smoke ring I ever got was on a bag of Kingsford Blue with absolutely no wood added. But there are times when I get little to no smoke ring on a brisket when using oak lump and oak splits. Nothing else in my process varied.

And I could cook you a brisket in the oven using TenderQwik in my rub and it would have the most amazing smoke ring ever. Without a hint of smoke flavor

12 hours ago, Steel Shank said:

I give a shit about beans.

icwudt

On 5/10/2018 at 9:30 PM, Okie State said:

We really arguing about got damned beans?

See the chili thread.

On 5/13/2018 at 7:53 PM, ChampKind said:

There is a reason that KCBS and most other competition organizations instruct judges that they are not to consider smoke ring. It has no affect on taste, nor is it an indication of “how well” a brisket was cooked.

The best smoke ring I ever got was on a bag of Kingsford Blue with absolutely no wood added. But there are times when I get little to no smoke ring on a brisket when using oak lump and oak splits. Nothing else in my process varied.

This can not be stressed enough. Seems like every time I tried a slice of brisket with a really defined smoke ring it tasted like shit. I don't even look for a ring. I give zero fucks about it. If it's there and the brisket is good, it's kinda cute, but matters not.

On 5/10/2018 at 9:21 PM, futureman said:

who gives a fuck about beans?  they’re usually free and a palate cleanser.  give me ranch style beans straight from the can next to my brisket.  

Go eat the borrachos that Champkind is serving at lucky s and it will change your thoughts on beans. They’re a great companion to bbq. 

On 5/10/2018 at 9:21 PM, futureman said:

who gives a fuck about beans?  they’re usually free and a palate cleanser.  give me ranch style beans straight from the can next to my brisket.  

I do. If you’re going to serve sides with your bbq then make them the best sides you can make or don’t do them.  I don’t have to have them, but by god if you’re going to have them on the menu they best be good.  It’s like people arguing about Longhorns woman’s sports. People say “who gives a shit about softball”. Well, I do. If you have to have woman’s sports then have the best woman’s sports out there. I may not watch, but those programs represent our university. If you’re going to field a team in any sport it should be one that can win a championship.  I don’t give a shit what the sport is.  It that just me. I fucking hate losing. At anything. 

so beans are like women’s sports?   totally irrelevant?  got it. 

Going to be headed through Georgetown on my way back from dropping my son off at camp so I'm thinking of stopping off at John Mueller's place. Anyone been there lately?

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