gregbooras
Moderator
prudentsmoker said:
Brian,
The Tones Restaurant Black Pepper (18 oz.) is 14 mesh, the Tones Course Ground Black Pepper (16 oz.) is 16 mesh.
Not sure it would make any difference here.
Greg
Aaron Franklin BBQ Visit & Other Great BBQ Spots In Texas!
- Thread starter gregbooras
- Start date
Brian,
The Tones Restaurant Black Pepper (18 oz.) is 14 mesh, the Tones Course Ground Black Pepper (16 oz.) is 16 mesh.
Not sure it would make any difference here.
Greg
gregbooras
Moderator
I ended up buying two lbs. of the ground pepper 16 mesh from Monterrey Bay Spices. Price with shipping worked out to about $15.00 a lb.
Greg
Greg
gregbooras
Moderator
Last nights dinner was at Freedmen's which is located in a historic building from 1869. For dinner I ordered the Holy Trinity Plate along with a side of potato salad.
First up I tried the pork rib, tasty and fall of the bone. Had a good taste with just a hint of black pepper. Next I tried the sausage, which I had to cut with a knife, the flavor was not bad, but nothing I would order on the side. The brisket was tender and also had just a hint of pepper (not as strong as Franklin's or Lewis), but not very juicy.
Overall not a bad meal, but I would not rate them in the top BBQ places to visit in Austin.
Greg
First up I tried the pork rib, tasty and fall of the bone. Had a good taste with just a hint of black pepper. Next I tried the sausage, which I had to cut with a knife, the flavor was not bad, but nothing I would order on the side. The brisket was tender and also had just a hint of pepper (not as strong as Franklin's or Lewis), but not very juicy.
Overall not a bad meal, but I would not rate them in the top BBQ places to visit in Austin.
Greg
gregbooras
Moderator
The search for excellent BBQ continued today.
For lunch I stopped by a small BBQ place that is much overlooked and so far does not have the crazy lines.
I arrived at Brown's BBQ located on Lamar Blvd around 11:00 am. They were still putting the menu out as I pulled up, but were ready for business within a few minutes.
For lunch I ordered a few slices of the brisket and two beef ribs. I was amazed as they brought out the brisket from the smoker. It reminded me of a large piece of jelly the way it flexed and wiggled. When they cut me a few slices, I just knew that this was going to be a great lunch.
The brisket had great bark, excellent flavor and was tender and juicy. The beef ribs, did not have much meat on them, but the flavor did not disappoint!
Also worth noting is that Brown's use Certified Angus brisket.
Overall an excellent lunch and I would place their BBQ in the top five or so in the area.
Greg
For lunch I stopped by a small BBQ place that is much overlooked and so far does not have the crazy lines.
I arrived at Brown's BBQ located on Lamar Blvd around 11:00 am. They were still putting the menu out as I pulled up, but were ready for business within a few minutes.
For lunch I ordered a few slices of the brisket and two beef ribs. I was amazed as they brought out the brisket from the smoker. It reminded me of a large piece of jelly the way it flexed and wiggled. When they cut me a few slices, I just knew that this was going to be a great lunch.
The brisket had great bark, excellent flavor and was tender and juicy. The beef ribs, did not have much meat on them, but the flavor did not disappoint!
Also worth noting is that Brown's use Certified Angus brisket.
Overall an excellent lunch and I would place their BBQ in the top five or so in the area.
Greg
SconnieQ
New member
gregbooras said:
Just how you want your brisket to be. I get the jelly-like thing from my SI. I didn't really get that in my WSM. Your photo bending the slice perfectly shows how the meat fibers should be. I'm also really impressed with the smoke rings these guys get. When I used the Morton TQ dusting, I thought that the 1/4 inch I achieved might be too large, but I can see from your numerous pictures that it is actually very realistic!
gregbooras
Moderator
Well I almost gave up, I have tried eating at John Muellers BBQ three times and every time they have been closed.
But today must have been the lucky visit (He has cut back on his days open, now Thursday-Monday). I arrived about 10:20 am. and was the first to arrive on the scene. John was tending the wood on the smoker and getting things ready to open. Just a short 15 minute wait and I was standing in line waiting to order.
For lunch I ordered the brisket, beef rib and spicy jalapeno and cheese sausage.
I decided to tackle the rib first and at first glance it really looked on the burnt side and overdone. But when I bit into it and wow the flavor was excellent and so was the tenderness. Next I tried the brisket and once again it did not disappoint. The brisket was tender, juicy and could not have tasted any better.
Moving on to the sausage I was impressed, it had just the right amount of heat with a nice cheesy center.
The only thing I did not care for was the BBQ sauce. But overall an excellent lunch and I will plan to visit John's again on another visit.
I did have some sausage and a bit of brisket I will save to compare with Stiles BBQ which I will be having for dinner with my crew.
Greg
But today must have been the lucky visit (He has cut back on his days open, now Thursday-Monday). I arrived about 10:20 am. and was the first to arrive on the scene. John was tending the wood on the smoker and getting things ready to open. Just a short 15 minute wait and I was standing in line waiting to order.
For lunch I ordered the brisket, beef rib and spicy jalapeno and cheese sausage.
I decided to tackle the rib first and at first glance it really looked on the burnt side and overdone. But when I bit into it and wow the flavor was excellent and so was the tenderness. Next I tried the brisket and once again it did not disappoint. The brisket was tender, juicy and could not have tasted any better.
Moving on to the sausage I was impressed, it had just the right amount of heat with a nice cheesy center.
The only thing I did not care for was the BBQ sauce. But overall an excellent lunch and I will plan to visit John's again on another visit.
I did have some sausage and a bit of brisket I will save to compare with Stiles BBQ which I will be having for dinner with my crew.
Greg
DivotMaker
New member
Still jealous, Greg...and you're making it worse. 
...Awe, just kiddin'! That's been quite a BBQ tour! ;D
...Awe, just kiddin'! That's been quite a BBQ tour! ;D
gregbooras
Moderator
DivotMaker said:Still jealous, Greg...and you're making it worse.
Hey Tony,
It has been a fun few months traveling in Texas and sampling some great BBQ.
Greg
gregbooras
Moderator
Tonight wraps up my two month Texas BBQ tour.
I will be back in a few months and I will do my best to find a few more places to review, but tonight's dinner was Stiles BBQ.
Stiles BBQ opened in Austin Texas in 2011, Taylor, Texas native and owner Shane Stiles along with lead pitmaster Lance Kirkpatrick.
Lance Kirkpatrick is not only a Texas native, but worked and gained his experience from years of working for Bobby Mueller in Taylor Texas.
For dinner I ordered brisket, beef ribs and the spicy sausage along with chocolate banana pudding for desert.
The results.....
The brisket was tender tasty and smoked just right, the beef ribs were excellent, just the right chew and brisket on a bone.
I know I forgot to tell you about the sausage....
Let me tell you it was almost fork tender and the heat was just right.
But what about the desert.....
If you know me, I don't do desert, but the chocolate banana pudding was excellent.
So the final test for dinner was to compare John Mueller's Brisket with Stiles.
Per my last post earlier today, I saved some brisket from today's lunch.
Tonight two of my co-workers compared the two briskets and while both were excellent, John Mueller's brisket was the winner!
Needless to say, I will be visiting both BBQ's again in the future.
Greg
I will be back in a few months and I will do my best to find a few more places to review, but tonight's dinner was Stiles BBQ.
Stiles BBQ opened in Austin Texas in 2011, Taylor, Texas native and owner Shane Stiles along with lead pitmaster Lance Kirkpatrick.
Lance Kirkpatrick is not only a Texas native, but worked and gained his experience from years of working for Bobby Mueller in Taylor Texas.
For dinner I ordered brisket, beef ribs and the spicy sausage along with chocolate banana pudding for desert.
The results.....
The brisket was tender tasty and smoked just right, the beef ribs were excellent, just the right chew and brisket on a bone.
I know I forgot to tell you about the sausage....
Let me tell you it was almost fork tender and the heat was just right.
But what about the desert.....
If you know me, I don't do desert, but the chocolate banana pudding was excellent.
So the final test for dinner was to compare John Mueller's Brisket with Stiles.
Per my last post earlier today, I saved some brisket from today's lunch.
Tonight two of my co-workers compared the two briskets and while both were excellent, John Mueller's brisket was the winner!
Needless to say, I will be visiting both BBQ's again in the future.
Greg
BedouinBob
New member
Nice job sufferin' for the cause Greg! Nice to see BBQ places turning out great meats! 
gregbooras
Moderator
BedouinBob said:Nice job sufferin' for the cause Greg! Nice to see BBQ places turning out great meats!
Bob,
You know me, always willing to take one for the cause
But as a side note, I think I will be eating some salads and some fish this weekend!
Greg
Pork Belly
Moderator
If your walking out talking about how good the sauce is, we have done something wrong.
gregbooras
Moderator
Pork Belly said:
In the last few months, I have had the privilege of visiting some of the best BBQ places in Texas. This adventure has not only changed my option of BBQ in general, but what Texas BBQ is all about.
I am still amazed with all my travels and I am not only talking about food, but how we are all connected and food is the one thing we can all talk about freely.
Like most of you I am very passionate about food and I really enjoy exchanging ideas and recipes and ideas in this format.
My reviews here were mostly about the BBQ and not about the sauce or the sides. But if you serve them, expect someone to comment on them.
I hope your enjoyed the pictures, I think they are the best story I can tell about the food.
Greg
If this was about competition, reme
DivotMaker
New member
Thank you, so much, for the tour of Texas BBQ, Greg! I, for one, appreciate the time you put into these great pics and posts!
gregbooras
Moderator
I thought my travel was done for the year, but I had a unexpected trip come up to Dallas Texas this week. While the BBQ in Dallas is not as extensive as Austin, I was able to sample three places on my trip.
My first stop was the FM Smoke House in Irving Texas, just a few miles from the DFW airport. They opened in 2012 and while not in the top 50 best BBQ the brisket is decent, one of the better rated BBQ places in Dallas.
For dinner I enjoyed the brisket sandwich along with some Borracho Beans and fries. The brisket was juicy and tender, but a was bit over the top on the smoke for my taste. The beans were nice and spicy and the fries were crispy and tasted good.
Overall a good dinner but out of the three places I tried in Dallas I would rate it last. Maybe 3 out of 5 with Franklin's BBQ in Austin at a 5.
Greg
My first stop was the FM Smoke House in Irving Texas, just a few miles from the DFW airport. They opened in 2012 and while not in the top 50 best BBQ the brisket is decent, one of the better rated BBQ places in Dallas.
For dinner I enjoyed the brisket sandwich along with some Borracho Beans and fries. The brisket was juicy and tender, but a was bit over the top on the smoke for my taste. The beans were nice and spicy and the fries were crispy and tasted good.
Overall a good dinner but out of the three places I tried in Dallas I would rate it last. Maybe 3 out of 5 with Franklin's BBQ in Austin at a 5.
Greg
gregbooras
Moderator
SconnieQ said:Even the bun looks "juicy"maybe shiny not in a good way?
No the bun was good, not soggy!
Greg
gregbooras
Moderator
For my second stop for BBQ in Dallas, I enjoyed a great lunch at the Hard Eight BBQ. I discovered this place a few years ago when looking for BBQ close to the Dallas airport. Since my last visit was really good, I decided to give this a go for a working lunch.
When you arrive, you park and then walk around to the back of the building where all the smokers are. The smoke fills the air as you get close to the BBQ and you become one with the Q!
While waiting in line you pick your meats and the quantity, the meat is then weighed and priced. Next you take your food inside and pick your sides and drinks and then pay. Before sitting down your next stop is at the back where they have a large pot of spicy pinto beans.
For lunch I had the brisket, wrapped shrimp, sweet potato, jalapeno sausage, pinto beans and the creamed jalapeno corn.
What can I say the brisket was very tasty and tender, the sausage was excellent with just the right amount of heat. The sweet potato was cooked just right and the creamed jalapeno corn was really good .
Overall a hit for lunch...
Greg
When you arrive, you park and then walk around to the back of the building where all the smokers are. The smoke fills the air as you get close to the BBQ and you become one with the Q!
While waiting in line you pick your meats and the quantity, the meat is then weighed and priced. Next you take your food inside and pick your sides and drinks and then pay. Before sitting down your next stop is at the back where they have a large pot of spicy pinto beans.
For lunch I had the brisket, wrapped shrimp, sweet potato, jalapeno sausage, pinto beans and the creamed jalapeno corn.
What can I say the brisket was very tasty and tender, the sausage was excellent with just the right amount of heat. The sweet potato was cooked just right and the creamed jalapeno corn was really good .
Overall a hit for lunch...
Greg
DivotMaker
New member
Thanks for sharing, Greg! Looks great!
