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re: Overcooked Beef is not BBQ
Posted on 1/12/25 at 2:15 pm to captdalton
Posted on 1/12/25 at 2:15 pm to captdalton
Clown talking about steak at fricking waffle House thinking he has legit creds to talk food.
3
Posted on 1/12/25 at 2:30 pm to Mexican Martini
quote:
Clown talking about steak at fricking waffle House thinking he has legit creds to talk food.
He has 3 upvotes,
Posted on 1/12/25 at 2:35 pm to LSU Patrick
Not surprised by the responses on this thread
Posted on 1/12/25 at 2:42 pm to Mexican Martini
quote:
Clown talking about steak at fricking waffle House thinking he has legit creds to talk food
Waffle House is better than many Texas restaurants I have eaten at. Del Frisco’s is probably the best steak I have had in Texas. But it was not in the top ten.
It is surprising that Texans aren’t better at cooking.
Posted on 1/12/25 at 3:03 pm to captdalton
quote:
Del Frisco’s is probably the best steak I have had in Texas
There is/was a place in Daingerfield Texas that was excellent for steak. We would make a detour on work trips to get there.
Posted on 1/12/25 at 3:36 pm to deeprig9
BBQ requires slo heat, smoke, and spices. If I have to slather it with sauce after it's cooked, ya messed it up.
Any o you texicans wanna come over to Memphis, we'll show ya how.
Any o you texicans wanna come over to Memphis, we'll show ya how.
Posted on 1/12/25 at 3:55 pm to deeprig9
Nor grilling meat & putting sauce on AFTER it’s cooked.
Posted on 1/12/25 at 11:24 pm to jonnyanony
Oak and pecan is what I use on pork and beef
Posted on 1/13/25 at 3:12 am to dat yat
quote:
Perfectly smoked briskett is the highest form of BBQ. But ribs and pork shoulders are more forgiving, which let's the rest of the country participate. It's funny when NC/TN and KC boys say beef isn't "real BBQ" just because they can't beat Texas at it.
This is correct.
TX BBQ is the best style in the world simple rubs (mostly dalmatian) over post oak. And Houston Texas is the BBQ Capital of the world.
And to put in a plug for one of our many outstanding BBQ joints:
Feges BBQ - Spring Branch
Posted on 1/13/25 at 3:13 am to BigOrangeKen
quote:
Oak and pecan is what I use on pork and beef
Brisket - oak
Pork (ribs and shoulders) - 50:50 oak and pecan
Poultry - pecan
Posted on 1/13/25 at 8:50 am to AlwysATgr
quote:
Roegels Pastrami
Never had it but it looks amazing,
Roegels Pastrami Reuben
Roegels is a top 5 Houston joint for me, and somehow they're still underrated around here which shows how much the BBQ selection has improved over the last decade.
This post was edited on 1/13/25 at 8:52 am
Posted on 1/13/25 at 9:39 am to deeprig9
Look at that overcooked stew!
Posted on 1/13/25 at 9:41 am to Realistic Ag
According to some geniuses on here, only one of those items is actually BBQ.
Posted on 1/13/25 at 9:51 am to cramps
I've gotta say, even if you want to disqualify brisket, Texas' smoked sausage game is heads and shoulders above everyone else
Posted on 1/13/25 at 10:07 am to The Sultan of Swine
German and Czech culture is as influential in Texas as Mexico has been, something lost on most people here.
Posted on 1/13/25 at 10:14 am to deeprig9
We just got widespread GA BBQ restaurants to actually smoke butts within the last decade or so
the BBQ I and anyone else grew up with in GA was largely bland chipped/pulled pork and half decent Brunswick stew
we probably shouldn't throw stones, considering the "Texas-style" BBQ influence is the reason why GA BBQ is finally climbing out of the southern cellar
the BBQ I and anyone else grew up with in GA was largely bland chipped/pulled pork and half decent Brunswick stew
we probably shouldn't throw stones, considering the "Texas-style" BBQ influence is the reason why GA BBQ is finally climbing out of the southern cellar
Posted on 1/13/25 at 10:19 am to Realistic Ag
That is a good looking picture. From my experience I expect it would show up looking like this.
Posted on 1/13/25 at 10:23 am to captdalton
Pretty sure that's from a "Texas BBQ" spot in NYC or Brooklyn.
Posted on 1/13/25 at 10:27 am to cramps
Couldn’t be any dryer than Railhead, Angelo’s or Pinkerton’s.
Posted on 1/13/25 at 10:48 am to captdalton
That's a good thing about barbecue in Texas; you have options, despite most folks incorrectly thinking it's only about the brisket here. If that's all you want, then you're limiting your own experience.
I've never head of two of those you mentioned, but Pinkerton's does a good job overall for being a spot that prioritizes having its product available throughout the day rather than just at lunchtime. Also I've never had anything that looks like that at Pinkerton's, but it wouldn't surprise me either. Pitmasters change. It wouldn't pass the eye test for me, so I simply would order something else.
I've never head of two of those you mentioned, but Pinkerton's does a good job overall for being a spot that prioritizes having its product available throughout the day rather than just at lunchtime. Also I've never had anything that looks like that at Pinkerton's, but it wouldn't surprise me either. Pitmasters change. It wouldn't pass the eye test for me, so I simply would order something else.
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