HKSig, sounds like a strike out. But that’s the reason for this thread. Find the hidden gems and updates on the old stalwarts.
BTW, Snows is best on Saturday morning as that’s when Tootsie finishes her once a week stint on the pit
Pretty sure I heard Saturday morning is the only time its open. Anyone can confirm that? Seems it was in an article about that place.
Thanks for the tip on that place. Had about gave up on Finding any decent bbq or chicken fried steak up in Cowtown and we been hanging out there for the past 25 years or so. Guess one issue is we only go on the West side when somebody is in the horspital. Maybe they will open up a branch in the Mid Cities one of these days where we can try it out.Billy's Oak Acres in Ft. Worth.
Did a few cookoffs.Recall the 2nd bbq cookoff we ever attanded in Commanche. Bumped into an old moss back pro who come over trying to mooch some coffee or a beer maybe. I axed him...."Do yall like to eat bbq?" He say..."Shit son..my neighbors dog dont even like bbq anymore." lol. After a few years I knew he was speaking the truth. Heres one of my old dust collectors.
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Good point. Yield is big factor for those in the bbq business who are interestd in making money. Heard about prime brisket but never saw one in person. Our oldest boy is a wholesale grocery salesman in Little Rock..and sells to several bbq joints. He says most of the joints he deals with prefer what is called No Roll brisket. Which means its been inspected but not graded and typically comes out to the Select grade..meaning leaner...cheaper and better yield.
https://www.recipetips.com/glossary-term/t--37377/noroll-beef.asp