Texas BBQ Crawl
- Thread starter RG 2.0
- Start date
BedouinBob
New member
Jason, thanks for the "show". I like your wife more all the time....I hate sauce on my smoked meat too for the most part. You'll have to see if you can figure out how to approach Franklin's brisket and share the recipe. Sometimes it just has to be done...... 
RG 2.0
New member
old sarge said:
That post took me a long time to compose, lol. Over an hour! I like "PBS" too as you can tell
BedouinBob said:Jason, thanks for the "show". I like your wife more all the time....I hate sauce on my smoked meat too for the most part. You'll have to see if you can figure out how to approach Franklin's brisket and share the recipe. Sometimes it just has to be done......
I am already working on it
I have a SRF brisket in the cart waiting to buy it. I am just having a hard time pressing the checkout button.I actually would like to figure out his ribs too! Mrs. RG hates spare ribs but LOVED Franklin's! That dude has got it going on. The only meat that I ate of his that I didn't care for was the sausage. I can make better than what he serves. My Pulled Pork is better as well. Of course this is just my opinion. His turkey is awesome, his beef ribs are colossal and awesome, the pork ribs are killer and of course, that brisket! I will never forget how great it was. When the guy took out a fresh one from the alto-shamm and plopped it on the cutting board, taking off the butcher paper. It was as sexy as a Victoria's Secret model taking off her lingerie in front of me, lol!! It jiggled in all the right places. I've never seen a brisket THAT soft. It cut like butta!!
BedouinBob
New member
LOL! Hmmmm, I wonder if it is really the meat or the process. From what I can see of the SRF site, it is locally grown and maybe prime. There may be better options for prime for you locally.
DivotMaker
New member
Awesome travelogue, Jason! I'm looking forward to hearing your review of the SRF briskie. I don't mind paying that for a full ribeye (17 lbs, or so) that I'm going to dry-age for steaks, but would have a hard time for a medium brisket. Must be good stuff! Now, I've seen they have Kobe and Wagyu brisket...but that's crazy good. Only had a Kobe beef steak one time in my life, at a Japanese steakhouse on Okinawa. Quite possibly the best tasting steak I've ever had in my life!
Oh, and you say Franklin's is "stellar?" It dang-well ought to be, at those prices! ;D ;D It made him famous, so for us to try and duplicate it is like us amateur golfers trying to duplicate Tiger Woods (golf swing, that is). He's "the man" for a reason! The fact that folks stand in line for 3-4 hours every day is just amazing, and tells why he gets the business he does!
Oh, and you say Franklin's is "stellar?" It dang-well ought to be, at those prices! ;D ;D It made him famous, so for us to try and duplicate it is like us amateur golfers trying to duplicate Tiger Woods (golf swing, that is). He's "the man" for a reason!
The fact that folks stand in line for 3-4 hours every day is just amazing, and tells why he gets the business he does!
RG 2.0
New member
He claims that he breaks even on the brisket and makes his money on everything else. If he's buying Snake River Farms like it's said he does, then I can believe that he's probably right. The one I ordered is not even their best one. It is Wagyu but it's the "Black" one not the "Gold". Still higher than Prime and it's also not just what I've normally gotten which is Choice from Wally World as of late and before that Black Angus Choice from Restaurant Depot. This will be the best grade of beef I've ever cooked and it IS going into the #3 with some oak I just ordered
I think I may even smoke a choice brisket on one of the Kegs just to compare. Y'all know I am weird like that, lol.
I think I may even smoke a choice brisket on one of the Kegs just to compare. Y'all know I am weird like that, lol.
DivotMaker
New member
Can't wait! I will gladly live, vicariously, through you!
RG 2.0
New member
jcboxlot said:Great pictures, thanks. I have some "shed" sauce waiting to use, the few I tried we not too bad.
The line at Frankins, I guess I get the adventure, but man thats one hell of a wait for food.
I'd bet the locals don't wait there and have a pretty close 2nd
Well done!
One thing I learned is that you call ahead and have it ready to pick up, even before they open. You have to plan well ahead though to do so. As for the wait, it's not that bad actually. It sounds strange but it went by quickly. As for the locals waiting for it, they sure do! There may be other good brisket out there, no doubt there is but they still eat there and they do wait! I heard several conversations within ear shot and there were a lot of locals that make that their weekend event, lol. I heard some say that Wednesday and Thursday are the best days to come, not as busy as the rest of the week.
Perkolater
New member
jcboxlot said:Great pictures, thanks. I have some "shed" sauce waiting to use, the few I tried we not too bad.
The line at Frankins, I guess I get the adventure, but man thats one hell of a wait for food.
I'd bet the locals don't wait there and have a pretty close 2nd
Well done!
John,
I raised two Longhorns
and one still lives in Austin. I'm no Franklins expert but have made the wait a few times and can say that a lot of locals do as well. As you say, there are also many #2s but I think every one of them has their specialty and they all do Que just a tad different so some days you may want Coopers or Salt Lick or the meaty beef ribs at County Line and some days you really want Franklins or maybe you just want a margarita down at...well I digress.
