ayjay + bbq   10

Heim Barbecue : TMBBQ
They deserve the attention. Over several visits, I’ve witnessed the evolution of the quality of Heim’s barbecue. With each meal, service has become better and better, an impressive feat when you consider the relatively steep learning curve the Heims had. Neither of them had experience running a restaurant, so they had to figure it out on the fly. Early on, production was a challenge. They were cooking ultra-small-batch barbecue because they didn’t have much room in their single smoker (they added a second and a third is on the way). As Heim’s reputation grew, the business struggled to meet demand. The line became excruciating not due to its length, but because of its glacial speed. It was like a being in the express line at the at the grocery store, but everyone in front of you had forty items, a stack of coupons, and a checkbook. I counted one morning as the first ten orders were filled in fifty minutes. This past Friday things moved more swiftly, but don’t expect to get in and out on your lunch hour.
texas  bbq 
october 2016 by ayjay
Red Wagon BBQ : TMBBQ
Like the beef ribs, the brisket is all-natural, Prime grade Angus. The sliced version was equally good on its own as it was on the sandwich. The beef could have used more salt, but it certainly didn’t lack for other flavors. Slack says he learned about barbecue from John Lewis, formerly of La Barbecue and now with Lewis Barbecue in South Carolina. One of Lewis’s signatures is to slather a bit of pickle juice and mustard on raw briskets to help the seasoning stick. Slack uses the same method for his rub of black pepper, kosher salt, and paprika.

Slack also modeled his smokers after Lewis’s. In addition to the woodworking, weaving, and blacksmithing you can witness on site at the Homestead, Slack also has a welding shop at his disposal. He used it to build both smokers which he hopes will soon be at capacity. Once his Friday service gets busy enough, Slack hopes to add Thursdays as well. For now, your best bet is a Saturday visit if you want to see the craft village in action, and get the best brisket I’ve found in Waco.
texas  bbq 
july 2016 by ayjay
Micklethwait Craft Meats
1309 ROSEWOOD, AUSTIN, TX
texas  bbq 
july 2015 by ayjay
Tony Demaria's
Today, Geoff’s wife Elizabeth, son Blake, and nephew Anthony help operate the restaurant which is open for business Monday – Friday from 9am to 2pm and on Saturday from 9am to 1pm. Don’t let the hours fool you, barbecue is cooked fresh daily and served until there’s nothing left and is typically sold out well before closing time. Call-in orders are welcomed 254.755.8888.
food  texas  bbq 
may 2013 by ayjay
The List: The Top 50 Barbecue Joints | Texas Monthly
Every five years or so (since 1997), this magazine dispatches a team of trained eaters to travel around Texas incognito, ingesting huge amounts of barbecue. Their goal is to visit as many of the state's approximately two thousand barbecue joints as possible in order to come up with a list of the fifty best. At each joint, the eaters sample at least three meats, a couple of sides, and a dessert. In areas of high barbecue density, they may visit as many as nine places in a day. Immediately after each visit, our eaters fill out a detailed score sheet. The final score considers intangibles like setting, service, and history, but mainly it is based on the meat. The brisket score counts the most. This time, eighteen places from the 2008 top fifty made it onto the list. (The joints with asterisks are ones that were featured on the list in 2008.)
food  texas  bbq 
may 2013 by ayjay
The BBQ Pit | Waxahachie, TX | Restaurants | D Magazine
You don't often find piping hot barbecue sauce in a communal crock pot, but feel free to ladle it on. The sauce makes the Pit's quality smoked meats sing.
texas  bbq 
november 2012 by ayjay
Bubba’s Bar-B-Q and Steakhouse | Ennis, TX | Restaurants | D Magazine
You can choose a raw steak from the cooler at the entrance, or make your way back to the counter where tender meats are sliced to order.
texas  bbq 
november 2012 by ayjay
Hammond’s Bar-B-Que | Glen Rose, TX | Restaurants | D Magazine
You'll like the friendly service at the communal picnic tables, but plan to enjoy the smoky and tender brisket even more. Don’t forget to BYOB from the gas station next door.
texas  bbq 
november 2012 by ayjay
D Magazine : The Best Barbecue in Dallas (That’s Not Really in Dallas)
In the following pages, for the first time ever, I reveal my list of the 16 best barbecue spots in the Dallas area (which, yes, includes Fort Worth). I evaluated each joint mainly on the essence of Texas barbecue: sliced brisket and pork ribs. I considered sausage only if it was made on-site. Barbecue sauce was taken into consideration, but, for this list, I operated on the philosophy that properly cooked meat needs no adornment. Since specific cuts of meat change from day to day, every place on this list received multiple visits to ensure consistency.
texas  bbq 
november 2012 by ayjay

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