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"An ambitious ongoing survey of barbecue in Texas with significant coverage of Dallas." - DALLASFOOD.ORG
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"If you like Texas-style barbecue, you need to know about a website called Full Custom Gospel BBQ...It’s single-minded purpose is admirable." - ROADFOOD.COM
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"Over a hundred Texas barbecue joints reviewed...includes many of the legendary Texas joints you've heard about and hidden gems you probably won't read about anywhere else." - PIG TRIP
"Anyone planning an eating trip through Texas, here’s your Bible, with ratings to plan your trip around." - Queuno
"The man on a mission in Texas" - CNN
"If you like Texas-style barbecue, you need to know about a website called Full Custom Gospel BBQ...It’s single-minded purpose is admirable." - ROADFOOD.COM
"The best blog about Texas bar-b-q there is!" - KENT'S NC STYLE BBQ PAGE
"Over a hundred Texas barbecue joints reviewed...includes many of the legendary Texas joints you've heard about and hidden gems you probably won't read about anywhere else." - PIG TRIP
"Anyone planning an eating trip through Texas, here’s your Bible, with ratings to plan your trip around." - Queuno
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BBQ COGNOSCENTI
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GLOSSARY
Crust - Layer of black goodness around the edges of brisket or ribs that holds excellent flavor.
Meat Caramel - After gratuitous amounts of smoke are applied, and liquid rendered fat has come to the surface of the meat to mix with the applied rub, a chemical rendering takes place that creates a sweet sticky layer on the surface of the meat that clings to the tip of your finger when pulled away from the meat. This is affectionately known as meat snot.
Parboiled - A process in which ribs are boiled before being grilled or smoked. This is what makes meat fall off the bone, and it also leaves good, flavorful fat in the water. It's cheating.
Rendered - The process of cooking fat until it literally melts into the meat. Cook it too fast and the fat is absent from the meat creating dryness. If it's not cooked long enough, the fat remains gelatinous and unsavory. There's no need to put well rendered fat aside.
Roast-Beefy - Brisket that hasn't been bathed in smoke, but rather tastes as if it was thrown in an oven like any hunk of roast beef. It might be good food, but it's not BBQ.
Sauced - Unsolicited BBQ sauce slathered over top of your meat, usually to add what was non-existent flavor in the meat.
Smoke Line - Red line around the outside edge of sliced brisket just below the crust that signifies an adequate amount of time in the smoker.
Sugar Cookie - Fat that turns to a slightly sweet and crispy flavorful nugget after copius amounts of smoke are applied.
Meat Caramel - After gratuitous amounts of smoke are applied, and liquid rendered fat has come to the surface of the meat to mix with the applied rub, a chemical rendering takes place that creates a sweet sticky layer on the surface of the meat that clings to the tip of your finger when pulled away from the meat. This is affectionately known as meat snot.
Parboiled - A process in which ribs are boiled before being grilled or smoked. This is what makes meat fall off the bone, and it also leaves good, flavorful fat in the water. It's cheating.
Rendered - The process of cooking fat until it literally melts into the meat. Cook it too fast and the fat is absent from the meat creating dryness. If it's not cooked long enough, the fat remains gelatinous and unsavory. There's no need to put well rendered fat aside.
Roast-Beefy - Brisket that hasn't been bathed in smoke, but rather tastes as if it was thrown in an oven like any hunk of roast beef. It might be good food, but it's not BBQ.
Sauced - Unsolicited BBQ sauce slathered over top of your meat, usually to add what was non-existent flavor in the meat.
Smoke Line - Red line around the outside edge of sliced brisket just below the crust that signifies an adequate amount of time in the smoker.
Sugar Cookie - Fat that turns to a slightly sweet and crispy flavorful nugget after copius amounts of smoke are applied.
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16 comments:
Really cool site!! Have you tried McClard's in Hot Springs, AR? It's pretty darn yummy and locally famous in AR. It resonates with folks outside of AR too in that they have tons of celeb autographed pics on the walls...Willard Scott loves 'em and he looks like he knows a lot about bbq... lol. It was named one of the Travel Channel's Top Ten BBQ Restaurant....worth the drive. www.mcclards.com
I'm not sure where else to put this. Great article but I can't believe, unless I missed it, that you are in Dallas and haven't been to Angelos or Railhead in Ft. Worth. Both are famous. Angelos use dto be tops in the old days with the sawdust on the floor, etc but the cooks went to Railhead. Angelos still has the coldest schooner of beer with the BBQ. Those places and Stanleys in Tyler. Stanleys has won awards from Texas Monthly.
Also, real BBQ and down home..Pat Gees in Tyler...I mean look at this place. The BBQ is incredible
http://members.virtualtourist.com/m/tt/e4a3/
That's how I found you, and glad I did.
Sweet blog! Nice article too!
Big thanks for this great blog! I'm going to check it out every time I drive around TX.
BTW, have you ever tried Leon's BBQ in Galveston? They are really good to my taste. But it would be really interesting to read your opinion.
I also found your site from the CNN article. I'm diggin' it; have bookmarked it; and look forward to reading your reviews.
You have to try "Mesquite Wood Bar-B-Que" in Iraan, Texas. Best in the West!
Great blog! You've got to try Wright's BBQ in Mexia and Swick's in Groesbeck.
DUDE THE BEST BAR-BE-QUE IS AT COOK-OFF, LIKE THE RIBFEST COMING UP JUNE 6TH IN AMARILLO, TX
Billy Joe's BBQ in Port Neches, Tx.
I live far away now and still dream about their sliced beef sandwiches.....
http://billyjoesbbq.com/
Great article on CNN! If you ever go to North Carolina, let me know and I'll take you to some places that make finger lickin' good barbecue!
I myself have been on a life long Journey to find the best BBQ. I hail from Alabama where our Pork is chopped to a little more than dust and smothered with Vinegar or Ketchup based sauce.
The best ribs are in Memphis. The best meat is in Texas and North Carolina just ruins BBQ all together.
BBQ is supposed to be meat with sauce. To call it the best you have to have a baseline or benchmark. Mine is pulled or chopped pork shoved between local food service hamburger buns and the house sauce. With a sweet tea to wash it down.
Cole slaw is a side item not something that goes on the sandwich.
Dude, I appreciate your hard work finding the best place to eat treated beef. Having lived in Texas, Kansas, Mississippi, and North Carolina, however, you are wasting a good bit of time hunting for barbecue if you think it is made from beef. Barbecue is always pork and the best barbecue restaurants will use a vinegar and pepper sauce. You can find them in eastern North and South Carolina and there are dozens in small towns from Wilson, NC to Manning, SC. Liberate yourself and move to the home of real barbecue.
Stormy - I can't wait to make it to McClard's. I think I've heard more about this place in AK than any other.
Chris - I've been to both Angelo's and Railhead, and both reviews are on the blog.
Mack, Jeb & Mcswain - Thanks
michailvi - I have Leon's on the to-do list
Anonymous - I've added Mesquite Wood Bar-B-Q
Rhonda - Wright's & Swick's have been added to the list
TT - I have Billy Joe's on the to-do list
John - I let you know when in the Carolinas
Chris - Well said except the requirement of sauce. The only rule I place on 'cue is that it's smoked low and slow over wood
Anonymous - Dude, see above you pork-centric regionist tyrant. Arguing the merits of Carolina pork over Texas beef is about as useful as arguing that beer is always better than bourbon. They're both good, and both very different. Liberate your mind, and your tastebuds will thank you.
check out smoky jon in madison wisconsin.
BBQ Snob..sorry I missed that you had reviewed Angelos and Railhead. I, like you, have always found Angelos better rated. I grew up in Ft. Worth and went to TCU so Angelos was a weekly place to go for BBQ and cold schooners in college.
Check out the Tyler places. Pat Gees is really a shack that does it right!
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