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The Great BBQ Review Thread

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  • deemus

    my mama says I'm special
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    A couple of weeks ago we went to Texoma for a fishing trip. On the way home my buddy said we have to stop at this BBQ joint in McKinney. We were towing my boat and I really didn't want to try and find parking for that pig but he insisted.

    So we head into McKinney and find the place. It's Hutchins BBQ. Got lucky and there was enough was a big enough spot on the curb for my boat and truck.

    We go in and he tells me we're getting the "all you can eat" for $22.99.

    It was the best Q I've had in the four years I've been in Texas.

    The bad thing is it's an hour from home.

    Hutchins is top 5 in N Texas. It's all good.


    On the way home from the coast we stopped at Texas Pride on 1604 near San Antonio. It's a few miles S of I-10.

    Had a sample of it all. It was all good. Ribs were fall off the bone. Brisket was fantastic. Homemade sausage was very good. Beans were good. Yellow potato salad was too runny.

    I'll stop again when I'm in the area.
    Capitol Armory ad
     

    HKSig

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    I (re)visited Kreuz in Lockhart Friday. Eh. Not as good as it was a couple of years ago; I don't see any reason to go back.
     

    innominate

    Asian Cajun
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    I can't believe nobody has mentioned The Salt Lick in Driftwood. The only barbecue I'll go out of my way to eat. Just look at this sight:

    View attachment 152335

    Order "Family Style" - they'll bring you meat and sides (made there, not from a bucket) 'till you beg them to stop. Then you can order their blackberry cobbler and somehow find more room. You can buy their sauce in some grocery stores (thankfully my local Brookshire's carries it) but using it at home is just not the same as putting it on that slow-cooked meat from their pit.
    Been a couple yrs since I last ate there. Ribs were tough and brisket was chewy. Blackberry cobbler was good though.
     

    TheMailMan

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    I kind of remember we wuz talkin' about Prime grade brisket.

    brisket.jpg


    The only brisket Costco had in stock on Thursday was Prime grade.
     

    Mowingmaniac 24/7

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    I wish there was a Costco near me, I'd jump on that prime goodness.

    $3.29 a lb. for prime beef sounds like a good deal to me.

    I'd love to make tartare with too, (not just bbq) if I could be assured it's safe to do so.
     

    sidebite252

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    IMG_3855.jpg

    I cooked this prime brisket last week. 18 hrs in a Yoder ys 640 pellet smoker with hickory pellets and mesquite pellets in the AMPS tube. I’ve done dozens of choice and a few select but never a prime. My oh my. There is a difference. This one didn’t last long at my house.
     

    baboon

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    Out here by the lake!
    Y'all are missing the real reason of when you buy Prime meat. Cheap cuts like Briskets are cooked they way they are because they are cheap cuts of meat. Prime has everything to do with the inter muscular amount of fat. That's why prime is meant for steaks from the loin or rib section. Next y'all are going to be buying prime Ox Tails!
     

    Mowingmaniac 24/7

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    Would such 'prime cuts' lend themselves to being cut into steaks?

    Years ago, when Sam's Club sold leg of lamb quite inexpensively (no longer) my wife would buy one or two and slice them into chops.

    Wonderful stuff!
     

    baboon

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    Out here by the lake!
    Would such 'prime cuts' lend themselves to being cut into steaks?

    Years ago, when Sam's Club sold leg of lamb quite inexpensively (no longer) my wife would buy one or two and slice them into chops.

    Wonderful stuff!
    Anything can be cut into a steak. Where that cut is from determines how it's best cooked. Briskets make great ground beef & stew meat, but 90% of them are not cooked that way. A thick cut top round steak can be grilled or pan seared if cooked rare & cut on the bias.

    There is really only so much "prime beef" raised. In the packing plant the loins & rib sections are where the money is made. Most the rest is then down graded to choice. Over the 36 year I cut meat I seen brisket that only certain people see. I'd buy a lean brisket over a fatty "prime" every time because of how I would cook it.

    As far as a leg of lamb cut into steaks/chops that's basically lamb round steak. Cooking technique more then how its cut has everything to do with it. Myself I would rather bone out the leg then butterfly it & grill or pan sear.
     

    bigwheel

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    Think thats a flat cooked on my little electric Brinkmann R2D2 water smoker. I thought I knew which way the grain was running..but I didnt..lol. Shoulda notched the end.
     

    bigwheel

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    Well a person can make a good phoney smoke ring using Mortons Tender Quck too. Just not quite as red and much deeper. All the old outlaw comp cooks know the trick. lol.
     

    bigwheel

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    Y'all are missing the real reason of when you buy Prime meat. Cheap cuts like Briskets are cooked they way they are because they are cheap cuts of meat. Prime has everything to do with the inter muscular amount of fat. That's why prime is meant for steaks from the loin or rib section. Next y'all are going to be buying prime Ox Tails!
    Thats a hoot and sure right. Our oldest is a wholesale grocery salesman. He is astounded how come the yups are demanding such high grade "end cuts." In the real world of mom and pop bbq restaurants yield is King. The less fat the mo betta. lol. Sorta got out of the loop on the comp hobby a few years back but from what I heard nowadays the big boy/girl comp cookers are into Wayugi briskets. I think those are bulls who get good treatment in the showdow of Mount Fujiyama.
    https://www.cnn.com/travel/article/cnngo-japan-beef-wagyu/index.html
     
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