I recently had a business trip to Austin Tx (Brenham actually) and wanted to find the best Q available. (in Texas, that should not be a problem, right?) I managed to hit Southside Market in Elgin, and Smitty's and Kreuz's in Lockhart. Southside market was a recommendation. Smitty's and Kreuz's were ranked by Texas Monthly Magazine as in the top 5 in the state for 2008 (#1 was Snow's but they are only open on saturday). I also wanted to try Louis Meuller's (sp) but only had time to hit a few.
Anyway, here is my story. I really like my Q that I make on my WSM (and previously on my moded Chargiller). It is a little hit and miss, but with baby backs, brisket, pulled pork, etc. I am usually very pleased with the results. I can definitely see room for improvement, but it is much better than anything I have had at any restaurant or chain that I have been at previously (Famous Dave's, KC Masterpiece, Local shops here in Wisconsin etc.). I have had some decent ribs before (Smokey Jon's in Madison Wi was pretty tasty and every once in a while ribs at Dinosaur BBQ in Rochester NY), but brisket is always a disappointment.
Anywho, I managed to sample (between the three places) beef ribs and pork ribs, and also had brisket and sausage at all three places. I was not worried about sides. Here was my chance to have BBQ (brisket especially) that was prepared by some of the best pros in the country. Here are my impressions. No sauces on anything.
First, I thought the briskets were tender, but dry overall, but there were portions of some that were very moist and tender. I ordered from the "fat end" a couple of times and this was far better than the standard "lean" slice. As far as tenderness and juiciness, my homemade stuff wins hands down. I know some of that is a holding issue, but.
Second, the thing that overwhelmingly went to them was the quality, flavor, and permeation of their smoke. It was amazing. I usually use red oak on beef and like the flavor, but find it a little harsh when I get as much intensity as I would like. This stuff had a ton of smoke flavor, but was still mild and almost sweet. I read some background and found they use "post oak" which I have to do some more research on. All the brisket had at least a 1/4" dark red smoke ring. On smoke flavor and intensity, they win hands down. That is one of the things I can improve on, quality and amount of smoke. I usually either get too much or too little.
The beef ribs at Southside market were freaking amazing. I had just one and it melted in your mouth and had that same intense yet mild/sweet oak smoke flavor. Not a lot of spice either, but man I could have spent a week eating my way out from under a pile of those ribs.
Third was the sausage. All of it was very good, but I liked the Jalapeno at Kreuz's the best. Nice heat, nice smoke, good pop in the natural casing, and good texture (not too fine of grind). That is my next big challenge I would like to tackle, to get a good natural casing 100% beef sausage put together from scratch.
Finally, the pork ribs (spares) from Kreuz's. They were okay. nice smoke intensity and rub, but I prefer fruit wood on my pork Q (apple, cherry, pecan, etc.) Texture and moisture were lacking, ribs were a little tough and slightly dry. I still have yet to find ribs on the outside that are better than I can make.
All in all, it was very good and a great "holdover" for between cooks, but I believe with a little adjustment I can make it all as good or better at home.
Do you guys find the same thing or do you know of places that blow your homemade stuff away?
Thanks for reading. Cheers to ya...
Anyway, here is my story. I really like my Q that I make on my WSM (and previously on my moded Chargiller). It is a little hit and miss, but with baby backs, brisket, pulled pork, etc. I am usually very pleased with the results. I can definitely see room for improvement, but it is much better than anything I have had at any restaurant or chain that I have been at previously (Famous Dave's, KC Masterpiece, Local shops here in Wisconsin etc.). I have had some decent ribs before (Smokey Jon's in Madison Wi was pretty tasty and every once in a while ribs at Dinosaur BBQ in Rochester NY), but brisket is always a disappointment.
Anywho, I managed to sample (between the three places) beef ribs and pork ribs, and also had brisket and sausage at all three places. I was not worried about sides. Here was my chance to have BBQ (brisket especially) that was prepared by some of the best pros in the country. Here are my impressions. No sauces on anything.
First, I thought the briskets were tender, but dry overall, but there were portions of some that were very moist and tender. I ordered from the "fat end" a couple of times and this was far better than the standard "lean" slice. As far as tenderness and juiciness, my homemade stuff wins hands down. I know some of that is a holding issue, but.
Second, the thing that overwhelmingly went to them was the quality, flavor, and permeation of their smoke. It was amazing. I usually use red oak on beef and like the flavor, but find it a little harsh when I get as much intensity as I would like. This stuff had a ton of smoke flavor, but was still mild and almost sweet. I read some background and found they use "post oak" which I have to do some more research on. All the brisket had at least a 1/4" dark red smoke ring. On smoke flavor and intensity, they win hands down. That is one of the things I can improve on, quality and amount of smoke. I usually either get too much or too little.
The beef ribs at Southside market were freaking amazing. I had just one and it melted in your mouth and had that same intense yet mild/sweet oak smoke flavor. Not a lot of spice either, but man I could have spent a week eating my way out from under a pile of those ribs.
Third was the sausage. All of it was very good, but I liked the Jalapeno at Kreuz's the best. Nice heat, nice smoke, good pop in the natural casing, and good texture (not too fine of grind). That is my next big challenge I would like to tackle, to get a good natural casing 100% beef sausage put together from scratch.
Finally, the pork ribs (spares) from Kreuz's. They were okay. nice smoke intensity and rub, but I prefer fruit wood on my pork Q (apple, cherry, pecan, etc.) Texture and moisture were lacking, ribs were a little tough and slightly dry. I still have yet to find ribs on the outside that are better than I can make.
All in all, it was very good and a great "holdover" for between cooks, but I believe with a little adjustment I can make it all as good or better at home.
Do you guys find the same thing or do you know of places that blow your homemade stuff away?
Thanks for reading. Cheers to ya...