tag:blogger.com,1999:blog-3233136766970701014.post5484669702241807791..comments2024-03-15T16:58:18.866-05:00Comments on Full Custom Gospel BBQ: The County Linesmokemasteronehttp://www.blogger.com/profile/13060574775769962975noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3233136766970701014.post-52331854434519803252010-09-04T00:15:53.462-05:002010-09-04T00:15:53.462-05:00Give it another try. The beef ribs are usually gre...Give it another try. The beef ribs are usually great--a solid 4, sometimes 5. The brisket is a little dry for me.Timnoreply@blogger.comtag:blogger.com,1999:blog-3233136766970701014.post-19692268703547024152009-11-09T10:31:50.322-06:002009-11-09T10:31:50.322-06:00When the best thing about a BBQ place is the butte...When the best thing about a BBQ place is the butter (and yes, I'm a bit of a bread aficionado, and their bread is decent but nothing great), they *should* be in trouble. It's even worse that it's just Land-o-Lakes Honey Butter, something that can be obtained outside of their "hallowed" walls. But with their locations (in Austin, at least), they seem to thrive off the butter, which along with the views, causes enchantment to its visitors and gets a lot of repeat business.<br /><br />Austin proper's BBQ isn't very good, so it's sad that this well-loved establishment with good locations has to fail so badly at the things that matter most.joshvarhttps://www.blogger.com/profile/10866777791657513398noreply@blogger.comtag:blogger.com,1999:blog-3233136766970701014.post-74947204829905600352009-05-22T09:06:14.907-05:002009-05-22T09:06:14.907-05:00Oh well rats. County Line is my favorite. I get th...Oh well rats. County Line is my favorite. I get the Big Daddy (beef ribs only w/sides), have them pack half of it up before it gets to the table, and get two meals out of it for $17--and dog bones! <br /><br />I guess I don't understand BBQ. I don't care for brisket. I'd rather roast a beef medium rare (and the pink around the edge of restaurant brisket looks nuclear), and I don't see the point of BBQing sausage, and pork ribs are always overdone to arid-desert consistancy in restaurants to kill all those trichinonis worms. <br /><br />The only BBQ I swooned over was in Llano at... Brothers, I think is the name. They used to do lamb, but nobody ordered it except me, and they stopped.<br /><br />I understand my husband's BBQ, but it hasn't much in common with any restaurant's.Anonymousnoreply@blogger.com