prudentsmoker
Member
Sounds good. I can hop on the Goldwing and be there in 8 hours.
Aaron Franklin BBQ Visit & Other Great BBQ Spots In Texas!
- Thread starter gregbooras
- Start date
gregbooras
Moderator
prudentsmoker said:
I would be happy to buy lunch for a fellow Lazy Q smoker any day!
Greg
prudentsmoker
Member
Sounds good again. On a side note- there is a place in Austin called Noble Sandwich (used to be Noble Pig) which has the best sandwich I have ever had.
Brian
Brian
gregbooras
Moderator
prudentsmoker said:
Brian,
I just did a search, is this the sandwich?
THE NOBLE PIG – SPICY HAM, PULLED PORK, PROVOLONE, SPICY MUSTARD, MAYO AND BACON.
I will put this on my list!
Thanks Greg
gregbooras
Moderator
I am off to Austin again on Tuesday, so I thought I better get my stomach ready for the all the great BBQ.
Tonight we will be enjoying Aaron Franklin's Brisket, I pick up last month.
To heat up the pre-cooked brisket, I placed it on a rack in a oval roaster pan with a lid with 4 cups of Ajus. Put it in the oven at 225 degrees and will bring the brisket up to 165 degrees before slicing (1.5-2hours).
Greg
Tonight we will be enjoying Aaron Franklin's Brisket, I pick up last month.
To heat up the pre-cooked brisket, I placed it on a rack in a oval roaster pan with a lid with 4 cups of Ajus. Put it in the oven at 225 degrees and will bring the brisket up to 165 degrees before slicing (1.5-2hours).
Greg
DivotMaker
New member
Looking forward to the review, Greg!
gregbooras
Moderator
DivotMaker said:
Hey Tony,
I am to full and tired to post the photos and the review tonight, but as a teaser.....
It was amazing, more tomorrow!
Greg
gregbooras
Moderator
Well its been almost 24 hours and man I am still full from all that brisket I had for dinner last night!
The brisket was tender, juicy and had great taste. You can really taste the coarse black pepper in the rub and overall it was one of the top briskets I have had.
It is really impressive to think that he vacuumed sealed it and then I froze it and then re-heated and it didn't lose anything in flavor or texture.
On Tuesday I am off again to Austin and I have two spots I plan to try out. I will post more info and some photos later in the week.
Greg
The brisket was tender, juicy and had great taste. You can really taste the coarse black pepper in the rub and overall it was one of the top briskets I have had.
It is really impressive to think that he vacuumed sealed it and then I froze it and then re-heated and it didn't lose anything in flavor or texture.
On Tuesday I am off again to Austin and I have two spots I plan to try out. I will post more info and some photos later in the week.
Greg
DivotMaker
New member
Whoa...that's a great-looking brisket!!
SconnieQ
New member
That smoke ring looks quite awesome! I'd say it was fake, if I didn't know it was Franklin. Looks like about 1/4 inch. It kind of proves that the smoke ring we get from the Morton Tender Quick dry dusting is surprisingly realistic! (I like the faux ring from the TQ dusting better than from brining with nitrites.)
gregbooras
Moderator
SconnieQ said:
I was also surprised also at the depth of the smoke ring..... but Franklin is using other things than salt and pepper for his briskets and beef ribs, so it may not be fake.
I think we have all missed a great rub that at least the top 3 or 4 places in Texas are using for Brisket and Beef Ribs and I am excited to give it a try. Since I have not tried it, so I have not posted it yet.
Greg
gregbooras
Moderator
I have enjoyed Mueller BBQ and while his ribs and brisket are good, the recipe below is not the holy grail.
Wayne Mueller, of Louie Mueller Barbecue in Taylor, demonstrated his famous beef short ribs, but the much repeated rub recipe of nine parts black pepper to one part salt is already the worst kept secret in Texas barbecue
Greg
Wayne Mueller, of Louie Mueller Barbecue in Taylor, demonstrated his famous beef short ribs, but the much repeated rub recipe of nine parts black pepper to one part salt is already the worst kept secret in Texas barbecue
Greg
gregbooras
Moderator
I found the following video that I thought everyone might enjoy seeing.
John Lewis from La Barbecue shows off his brisket and beef ribs on KXAN-TV (Last September).
http://kxan.com/2014/09/12/pro-tips-from-la-barbecue/
Also here is a nice overview of the top spots in Austin for BBQ with photos their briskets.
http://www.fedmanwalking.com/content/austin%E2%80%99s-top-12-bbq-brisket
Greg
John Lewis from La Barbecue shows off his brisket and beef ribs on KXAN-TV (Last September).
http://kxan.com/2014/09/12/pro-tips-from-la-barbecue/
Also here is a nice overview of the top spots in Austin for BBQ with photos their briskets.
http://www.fedmanwalking.com/content/austin%E2%80%99s-top-12-bbq-brisket
Greg
gregbooras
Moderator
SconnieQ said:
Hey Kari,
I have been lucky to eat at a lot of top places in the US for BBQ.
But I have say that Texas has some amazing BBQ and so many choices. I plan to hit two new spots this week and I will post some photos!
Greg
gregbooras
Moderator
Texas BBQ Secrets!
What is in the rub?
If you have been reading this thread, you can tell that I have doing my best to prove that eating meat is really healthy
Alright, maybe not healthy, but man needs protein, so BBQ rules!
Did you know some of the top places for BBQ places in Texas have connections in one way or another to Louie Mueller out of Taylor Texas. Louie Mueller Barbecue in Taylor started in 1949 and Fredrick Louis Fountaine helped put Mueller BBQ on the map with his BBQ sauce.
So what is in the top rubs....
If you read most of the posts, you will find 50 percent kosher salt and 50 percent ground pepper, but what are some of the top places using?
Mueller BBQ says that they use create a dry rub using one part salt and nine parts coarse-ground pepper, then liberally coat the meat with the seasoning and massage it in.
Franklin BBQ says they use 50 percent Kosher salt and 50 percent ground pepper with a yellow mustard as the base.
I can tell you all of the top BBQ in Austin use a heavy amount of ground pepper, you can really taste it, but it tastes great.
But what about La Barbecue?
John Lewis worked for Aaron Franklin and John Mueller (and was hired as the Pitmaster by LeAnn Mueller) when John Mueller and his sister parted ways.
John Mueller has since opened John Mueller Meat Co and is just down the road from La Barbecue.
Wow... lots of info but what about the rub....
OK, so John Lewis gave an interview to TMBBQ two years ago and here is the secret recipe.
Try 8 parts coarse ground pepper (16 mesh), 3 parts Lawry’s seasoning salt, 3 parts Morton's kosher salt, and one part granulated garlic. Rub it down with a half and half mixture of hot dog mustard and pickle juice first before sprinkling the rub on. If it’s not working for you, come down to la Barbecue and I’ll walk you through it.
Wood use:
Mix of post oak, hickory, and pecan.
Yep you read it right, pickle juice and mustard.
John also said that he smokes his brisket at 275-325 degrees!
That's all I have for tonight, if you have a chance, make the rub and post results.
I will plan to smoke beef ribs and a brisket in the very near future using this rub!
Greg
What is in the rub?
If you have been reading this thread, you can tell that I have doing my best to prove that eating meat is really healthy
Alright, maybe not healthy, but man needs protein, so BBQ rules!
Did you know some of the top places for BBQ places in Texas have connections in one way or another to Louie Mueller out of Taylor Texas. Louie Mueller Barbecue in Taylor started in 1949 and Fredrick Louis Fountaine helped put Mueller BBQ on the map with his BBQ sauce.
So what is in the top rubs....
If you read most of the posts, you will find 50 percent kosher salt and 50 percent ground pepper, but what are some of the top places using?
Mueller BBQ says that they use create a dry rub using one part salt and nine parts coarse-ground pepper, then liberally coat the meat with the seasoning and massage it in.
Franklin BBQ says they use 50 percent Kosher salt and 50 percent ground pepper with a yellow mustard as the base.
I can tell you all of the top BBQ in Austin use a heavy amount of ground pepper, you can really taste it, but it tastes great.
But what about La Barbecue?
John Lewis worked for Aaron Franklin and John Mueller (and was hired as the Pitmaster by LeAnn Mueller) when John Mueller and his sister parted ways.
John Mueller has since opened John Mueller Meat Co and is just down the road from La Barbecue.
Wow... lots of info but what about the rub....
OK, so John Lewis gave an interview to TMBBQ two years ago and here is the secret recipe.
Try 8 parts coarse ground pepper (16 mesh), 3 parts Lawry’s seasoning salt, 3 parts Morton's kosher salt, and one part granulated garlic. Rub it down with a half and half mixture of hot dog mustard and pickle juice first before sprinkling the rub on. If it’s not working for you, come down to la Barbecue and I’ll walk you through it.
Wood use:
Mix of post oak, hickory, and pecan.
Yep you read it right, pickle juice and mustard.
John also said that he smokes his brisket at 275-325 degrees!
That's all I have for tonight, if you have a chance, make the rub and post results.
I will plan to smoke beef ribs and a brisket in the very near future using this rub!
Greg
DivotMaker
New member
Can't wait to read more, Greg!
gregbooras
Moderator
Looks like both Franklin and Lewis use Morton Kosher Salt and 16 Mesh Ground Pepper. Franklin says he like the 16 mesh size of the pepper because it is about the same size as the Kosher salt.
It looks like most people call the 16 mesh ground pepper (Black Pepper Cafe (restaurant) Grind).
Since my goal for the rub is to get it as close as possible, I have been looking for this grind on the net.
So far I have located the pepper at Greatamerican.com and herbco.com. Cost is between $11 & $15 per lb.
Greg
It looks like most people call the 16 mesh ground pepper (Black Pepper Cafe (restaurant) Grind).
Since my goal for the rub is to get it as close as possible, I have been looking for this grind on the net.
So far I have located the pepper at Greatamerican.com and herbco.com. Cost is between $11 & $15 per lb.
Greg
prudentsmoker
Member
I had read this too about the pepper size and called Tones about the restaurant pepper they sell at Sam's and it is 16 mesh.
