For sure, it’s not bad by any means. And their Twitter is a fun follow
It’s funny how quickly things progress. Seems like only yesterday they were a scrappy upstart, and the Pecan Lodge couple was eking by out of the farmer’s market stall. Now they’re the commercialized has-beens of the scene. Probably speaks to my age and how all your consumer preferences are frozen in place when you start having kids.
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That list just reminds me that Houston has amazing barbecue and I need some again soon
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Tough day for the Hill Country, but Black Board BBQ in Sisterdale did get an honorable mention spot.
My beloved Texas BBQ has been fully hipsterized. Both Snow’s and Franklin demoted because they’re not changing fast enough with the times? I guarantee you both make better brisket than anyone ranked higher on the list. I forget which one it was in the top ten, but they offer a fucking Kimchi sauce, And the reviewers used that as a PLUS. This is the worst timeline.
Fuck that list. I want brisket, ribs and sausage. Review the chicken and the turkey, and each place gets one special item (preference given to pork chops (Coopers) or Beef Ribs (the entire Mueller family tree)).
Can I get a “top 50 bbq meats” list please? That list has turned into “things that are cooked over indirect heat.”
Note that I’m certain the other restaurants listed are worth a visit, and I’ll try all the things. I’m down for good food. But that list has strayed quite a ways from it’s intention.
Final edit - get off my lawn.
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@Jdonelson probably
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This made me LOL, well put
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@Jdonelson getting taken away by the Texas Monthly security when he goes to their offices.
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You gotta be running that air raid HUNH offense now, can’t be sticking to the traditional pro style offenses.
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Wait your complaint about BBQ hipsterism is that Franklin, the OG gentrified hipster of BBQ, isn’t ranked high enough?
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I love you all.
Aaron is quite the hipster, but his food isn’t. Or rather, the things he adds to traditional BBQ (espresso sauce, a sandwich-type-creation) are ADDITIVE to the brisket, sausage, and ribs, not in replacement thereof.
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I don’t think you can get much more traditional than salt+pepper+oak
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But even the new comers are using post oak on offsets and/or pits, and the cooking their meat low and slow. The “new school” place with a kimchi side btw is doing such newfangled stuff as barbacoa and whole hog. Also traditional, just slightly different traditions. If it’s good it’s good.
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Wait wait wait – so you say that whole hog is “newfangled stuff” but “also traditional.” I’m a diasporic North Carolinian, so whole hog is “real barbecue” if you want to get right down to it. This whole brisket game is the new kid on the block if you ask me (which you didn’t, but offering unsolicited hot takes is why the internet exists, right?)
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Top 50 bbq meats
1-45: Pork anything
46: Brisket
47: Chicken Wings
48: Turkey
49: Beef Ribs
50: Whole Chickens
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How many flags does it take to get this taken down?
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I mean…. how is he wrong? Pork BBQ is absolutely the more traditional barbecue whether you like it more or like it less.
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I don’t think smoked brisket was really mainstream until the 1950’s. I know it was the Czechs and Jew’s that brought smoked brisket to TX in the early 1900’s.
That doesn’t change the fact that brisket is way better than pulled pork though.
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