Saturday, August 2, 2014

Hashknife on the Chisolm, Peadenville, Texas, 8/2/14

sampled about 2:30 pm
Yet another Texas Monthly Top 50 joint.  Originally this was on our "maybe" list as it was out west of Fort Worth and north of Mineral Wells.  However finding one of our other targets closed we decided to head a little farther west than originally planned.  We were glad we did.  This was the highlight of the day.

After ordering at the counter we retired to a corner table where our meals quickly arrived.  All of the meat was steaming hot.
The thick rind of fat on the brisket was still intact and untrimmed and that can either be a good thing or a bad thing.  In this case it was a great thing.  The fat on the brisket was perfectly rendered and turned to molten flavor that blended smoothly with the meat.  Smoke flavor was abundant and delicious.  The pull apart test was textbook.  Easily the best brisket we had all day.  Ribs were similarly excellent, moist and tender.  The sausage was the only average meat item on my plate.  Even though I could see flecks of jalapeno in my sausage the flavor was just not there.  It just came across as average sausage, especially when compared with the great spicy kick I got at Cousin's earlier.  I had seen raves on their french fries online but they were nothing special to my palate.  The brisket was so excellent I went up and ordered another 2 pounds to go.  Click on the photo below and note that the slice on the bottom is so tender that the carver's fork mark remains in the meat.  Now that's tender brisket!
This place required a little extra driving but in this case it was well worth it.  Put this one on your destination BBQ lists.  Oh, and where the hell is Peadenville?  Just go to Mineral Wells and go north 8 miles on 281.

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