sampled 3/25/13 around 11 am
After leaving the Houston BBQ fest yesterday, we headed to Lockhart to overnight then gather more BBQ to take north. Lunch at Black's was in order, but not before we dashed down to Luling so Scott could gather some ribs, brisket, and sausage to bring north. That task accomplished, we headed to Black's for lunch. After sampling brisket from 15 different Houston BBQ joints yesterday, I have to say Black's spanked them all badly. Perfect pull test, amazing smoke flavor, tender and moist almost beyond belief, fat rendered to nirvana specs, damn it was GOOD! Yet another reminder why Lockhart is the BBQ capitol of Texas. I do have to say my pork spare ribs were undercooked and tough, but that brisket more than made up for it. I got another 4 pounds of frozen brisket to go, just because I could. The jalapeno cheese sausage and both sides were very nice as well. Click on the first picture below and admire that perfect brisket!!
Monday, March 25, 2013
There were 15 restaurants represented and it varied a bit as to what you received from each. Some would have 4 meats plus sides. Some had just 2 meats. Some had desserts included. Most had their own sauce and I was careful to get that on the side, not on the meat. I managed to sample all 15 spots, finishing up just after the regular ticket holders were admitted at 1 pm.
Most of the brisket and ribs were undercooked and few had any smoke flavor. On brisket I gave kudos to the Brisket House, Blakes, and Gatlins. All had tender moist brisket with at least some smoke flavor. On pork ribs I liked Virgies, Gary Burns, Brooks, and Gatlins. For sausage I loved Ray's, and liked Gary Burns, and Brisket House. Killen's had a nice beef rib sample, a little bit chewy but with very nice flavor. Tin Roof had an excellent brownie bite. Ray's had my new favorite beans anywhere. I think those were the best beans I have ever had. Thick baked-style BBQ beans with chunks of their excellent sausage and brisket. Ray's beans and sausage were the highlight of the whole deal to me.
At 1 pm the crowds descended and the lines got long. Fortunately I had finished all my eating and spent the rest of the afternoon visiting with friends.
Drew from Man Up had a booth hawking his Q Card and his new Allstar Sauces project. The next Gettin Sauced will happen September 28th in Austin. The BBQ Snob, Daniel Vaughn was there with beer coozies and he had his own special badge for the event. His new book will be out in May.
The first stop was at the Alma Smokehouse, a little spot we had liked a lot a few years ago. They were out of brisket then, so today Scott got a sliced brisket sandwich and we each got half a pound of sliced brisket to go. Scott raved on the smoke flavor of his sandwich. I sampled my to-go package a few days later and found the brisket average with no smoke flavor at all.
Onward to New Zion Missionary Baptist Church "Church BBQ". This small volunteer-run joint has had a lofty reputation in the past but some feel it has slipped a bit. We picked up a pound of sliced brisket to go and Scott declared it fantastic. In fact, he ate his half a pound for dinner that night. I sampled my to-go package a few days later and found light smoke flavor and fat that was not completely rendered. No doubt all of my to-go packages would have been better fresh cut, but when you need room for sampling 15 BBQ joints the next day something's gotta give!
I love that the "Church BBQ" truck is in BBQ sauce red. :)