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Discussion in 'Cooking & BBQ' started by toddnjoyce, Jul 12, 2018.
Wagyu like Certified Angus Beef is marketing well done!
I like to get a brisket and grind it into chili meat with my grandmothers old hand operated grinder. Gotta trim some fat but sure makes good chili.
A nice thick layer of orange tallow on top proves it good chili!
I’ve had wagyu brisket before from one of those popular, fad bbq places. I was less than impressed; texture was good, the bark was mushy due to too much fat being rendered.
Ended up leaving an oily aftertaste.
Saw a Wagyu brisket at Costco couple of months ago. The price was enough to steer me toward the Kirkland brisket.
Ate at Taylor Cafe today. Food is pretty darned good. The owner Vencil Mares was there today, 95 years old and still shows up every day. He's been there a long time. The last job he had was in Europe, fighting Nazis. He was at Omaha Beach on D-Day +1.
13259 Blanco Road
San Antonio, TX
Blanco BBQ is a place I've been to several times, just not since this thread was started. Since our daughter decided to pay us a visit and spend some time at the range with me today, I rewarded us with a trip to Blanco BBQ. Usually, I do brisket and sausage for a review, but today I went different and ordered the brisket & ribs with two sides and iced tea. My plate ran $13.95 + drink + tax, so call it $19 or so.
Their brisket and rib plate is 2 pork ribs and 1/3lb of brisket. Just enough to fill me up without leaving me stuffed. Charro beans and mac 'n cheese on the side tonight.
Brisket: Salt & pepper rub; good smoke but the ring faded...I'm guessing here, but I think they had this flat on the warmer for a little too long. Not their best foot forward, but I'll give them a pass as I know what they're capable of.
Pork ribs: Same rub, decent size rib. Wish they were beef; anyways, a more pronounce smoke ring, bark was good. I'm a fan of ribs that don't fall off the bone when you bite into them -- I want some pull to it. These ribs pulled off the bone when biting into them. Don't know if this is normal for them, first time I had their ribs. Smoke flavor was there, and the flavor was really good. Just a little too much time on the smoker/warmer.
Sides are homemade, and the POJ bar has two versions of each, plus pico and some other stuff. Should've got a picture there. They do an version of dill pickle with red pepper flakes that is pretty stellar. White onions, not sweet.
Charro beans were outstanding with brisket all throughout. Mac & cheese is what it should be...pasta swimming in cheese.
Overall: Probably go back if I'm in the neighborhood, but I won't go out of my way.
We finally had a chance to try out Black Board BBQ in Sisterdale, and we were impressed! The brisket was moist and lean, and the Polish sausages delicious (my wife wasn't going to try the Wild Boar Jalapeno Cheddar Links!). Unfortunately, since it was later in the afternoon they were sold out of burnt ends and chicken. My wife and son loved the Mama's Mac 'n Cheese, the Creamed Corn Maque Choux was OK but honestly I don't care for so many additions to a basic recipe. The Texas Tater Chips were excellent, but a bit expensive ($8). Still, they're worth it! Just to note, the "Luckenbach Lollipops" are fried quail legs with dipping sauce, not something anyone in my family wanted to try (myself included).
The staff were extremely nice, and service was excellent without being intrusive (what I always look for at a restaurant). Lastly, they actually asked if any of us had served (with my beard it's not always obvious) and gave us a 10% discount. I simply added the difference to the already generous tip I had planned to leave.
Fair warning, the place isn't that big so there's a chance that during the lunch period it may get crowded; and as I stated they will run out of items later in the day.
Lunch for three of us (a pound of brisket, sausages, sides and drinks) came to $52 before the military discount. Considering how good the food was, comparable to the old Texas Meat Company in Boerne, it was well worth it considering you'd pay that much at Rudy's. I can't quite say if it was better than the Baker Boys in Gonzales, it's definitely more gourmet whereas the latter is more traditional; but both were excellent!
We went there for dinner on Thursday for the “locals special”, 1/2 lb wagyu burger, it was real good. I’ve had their brisket and sausage before, both wer good, i’ll Go back again.