BBQ Brisket and Football…Both Have Four Quarters

Today guys were going to break down the process of preparing a delicious brisket into four quarters for you. First I want to give a clear understanding why people BBQ and why it is considered an art form. For those of you that don’t know why people ever started slow cooking with a combination of heat and smoke……It was of necessity. If you look at what kind of meat we are using in BBQ you can figure out why it is such a challenge to cook good BBQ. You see meat is Muscle and Muscle is made up primarily of a two-part protein. Continue reading

Capital Q BBQ in Galveston, Texas

I vacation in Galveston, Texas once a year and during my vacation I “cheat” on my diet. It’s a wonderful feeling after going most of the week eating salad and veggies (dripping in Cajun seasoning of course) So when I’m vacationing that means dessert and that means steak and sauce! Of course, Galveston is known for its seafood, but the last time I went, I was craving authentic Texas BBQ.

So i figured I’d try to get a free hat and submit this review to thetexasbbqguide.com, hint hint, I really like hats. First things first, the place was very crowded and it felt tight. I was actually afraid we were going to get turned away, or have to sit outside. I’m not a big fan of outside dinner parties. Sometimes when I have to sit outside the meat gets a few degrees colder and it can ruin the entire meal. Thankfully, we did get a good inside table. So no worries on temperature. Hot and yet edible, not too fiery. Continue reading

Railhead BBQ – Ft.Worth

Thanks a lot to The BBQ Chief for sending us this cool BBQ Report card. We might start using this as a standard rating tool for all of our reviews. Read below and check out the BBQ report card on Railhead BBQ in Ft. Worth. Let us know not only what you think about Railhead but we’d love feedback of this report card.

BAR-B-QUE REPORT CARD

Inside: Montgomery St location, a true BBQ Joint… Cedar plank walls, Cafeteria line serving,Separate bar serving up Ice Cold Beer in a frozen 20oz. Schooner. Even an Authentic piece of Rail Line as a handrail in line.  4½ Stars.

Service: Good Service at the counter, they keep the  line moving. Great bar service as well, they keep you in cold beer. 4½ Stars.

Outdoor Dining: 4 tables under a roof and 6 in the sun to partial shade under the oaks.  4 Stars

Food Temp: Just right, pull it right out of deep steam warmers and Carve in front of you. 5 Stars

Flavor: Excellent Flavor, a touch on the heavy smoke side, only reason not a higher ranking. 4 Stars

 Brisket: Good Flavor, Tender and sliced thick,  no hiding the toughness in thin slices. These guys “get it”. Just a little heavy on the smoke. 4 Stars

Trim: Fat trimmed out right in front of you leaving a fairly lean cut of brisket.
4 Stars

Ribs: Pink throughout from slow cooking. Sauce is truly optional here. Excellent. 4½Stars

Trim: Cut St Louis style so you get what you supposed to. Lean no extra bone or fat
4½ Stars

Chicken: Cooked the way they’re supposed to be, skin on and slow smoked. Melt in your mouth. 4½ Stars

Sausage: A mix of beef and pork with a true Texas German texture and taste. Great finger food with a 20 oz. Schooner. 4 Stars

Sauce: excellent vinegar based Sauce a  true Texas flavor.
4½ Stars

Dining Experience: 22 of possible 25 Stars
Meat Preparation and Quality: 30 of possible 35 Stars
Overall Experience: 52 of 60 possible stars = A 4 1/4 Experience

The Salt Lick BBQ – Driftwood

I just have to start this off by saying that I had really high expectations for this restaurant.  I’ve seen it on the Food Network, all my co-works talk about it…it is everywhere.  When something is hyped up so much you pretty much know you are going to be disappointed, so I put off going for quite awhile.  I have never been more wrong in my life!  This is last-meal-ever kind of good. This is, I don’t care if I gain 20 pounds kind of good!  Trust me.

My boyfriend and I headed over there just last weekend.  One thing that I really disliked about the place is the super long wait.  We are talking hours here, so be sure you get there with plenty of time to spare.  The place is BYOB, which is good to know for next time, I’m sure a brew or two will make the wait seem shorter.  But as the saying goes, “hunger is the best sauce”, and this food was totally worth the wait.
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