Santa loves brisket biscuits so much, he brought me a 1 quart deep fryer for Christmas, 4 days early. I put it to good use and I think I have it down close enough. From my previous attempts, I learned to roll the biscuit dough even thinner and add more brisket.
Applying what I learned last night, the results tonight were much better. Tonight I rolled the biscuit dough a lot thinner and added more brisket. The best of the batch were very good, as seen above. I also experimented a bit adding sauce and a small pat of butter to a few. Those were pretty good, too, but the extra moisture inside kept the innermost part of the biscuit a bit doughy.
The takeaway is that I need to roll the dough even thinner and add even more brisket. The extras should be added after frying. I think I'm about 80% there and we'll see in the next batch if we can get even closer to perfection.
For the last two I added smoked turkey instead of brisket. That works, too!
Today was the last day for Green's Texas Bar-B-Que in Euless. A sad day for BBQ lovers but we wish Don the happiest of retirements and many wonderful bike rides.
As I was at Zavala's for our Xmas get-together, my Mrs. and our friend John from San Angelo did the honors of our last order from Green's. They were 15th in line at 10:30 and reported that they came down the line passing out a free brisket biscuit to everyone in the line. The also promised they would NOT run out of them today!
Some of Don's bike riding friends rode up to the trailer and rode around it as a tribute. They handed him a beer through the window before riding off.
They did run out of twinkies, just before my wife got to order, but she did scoop me up some pork belly bites and some brisket biscuits to go. Thanks sweetie! Thanks to John for the two pix below.
I swung by after our "meating" at Zavala's and found a healthy line waiting for their last taste of Green's. Now that's the way to end a long run of great BBQ. All the best to Don Green!
sampled around 11 am
We usually have a get-together around Xmas with some friends and usually it's at a BBQ place. This year we chose Zavala's in Grand Prairie and it proved to be an excellent choice. Nestled between Brisket Lane and Sloppy Juan Drive, we had been there several times before so we knew it would be excellent. I was third in line and Scott and our other friends showed up shortly after. I think there were about 10 in line when they opened at 11 am.
sampled around 11:15 am
Two days after smoking a 17 lb brisket I found myself in line at Green's BBQ trailer, probably for the last time. A couple of weeks ago, I took some of Green's pork belly bites up to a party in Farmersville. We are headed back there today to see some friends and they asked if we could still get those pork belly bites. There's only 2 more chances after today, so there I was in line at 10:15 am. I was second in line, but by the time he opened the window there were 20 people in line behind me. Since I was already there, I went ahead and grabbed some brisket biscuits, a rack of ribs and a quart of mac & cheese. I'm going to miss this joint!
My wife's nephew has been holding several briskets for us in his industrial sized freezer out in Aledo. This one was a little over a year old and happens to be a bargain Prime brisket that was on sale for $2.99/lb over a year ago. After a couple of days of thawing, it was time to bring this old brisket to life.
We followed our usual method. First I trimmed off 3-4 lbs of extra fat, cut the brisket in half to fit our little bullet smoker, then dosed liberally with Green's "All N 1" seasoning. It went onto the smoker about 8:15 am for 7 hours of heavy smoke with oak and pecan wood from trees in our yard. I pulled it off at 3:30 pm, popped the halves into some big cooking bags, then into the oven for another 3 hours at 250 degrees.
Here's what they looked like at 3:30. The grabbers worked a lot better on brisket than they did on salmon.
Since 2019, after his dad, the founder of North Main BBQ, passed away, Don Green has prepared the Euless Senior Thanksgiving Holiday luncheon. As he is set to retire next month, this was to be the last one he prepared for the town senior gathering. After the meal the city staff prepared a short tribute as thanks for his years of support for the event. Over 250 seniors enjoyed the luncheon featuring traditional Thanksgiving fare including turkey, ham, and all the fixings. No pork belly bites or brisket biscuits, though. Dag nab it. There's only 3 more Saturdays to visit his food truck and wish him a happy retirement.
Through the crowd, I spotted Daniel "The BBQ Snob" Vaughn from Texas Monthly. I went over to say "Hi", but I didn't bring my camera. Otherwise, I would have gotten a shot of Mr. Green and Daniel together. Dag nab it, again. Daniel said he came by to wish Don a happy retirement We all do, but we're going to miss standing in line on Saturday mornings!
Thanks to Jan for taking the photo.
Here's the piece Daniel wrote for Texas Monthly.
https://www.texasmonthly.com/bbq/north-texas-bbq-family-last-thanksgiving-meal/
Roy's posted on their Facebook page that they were sold out of twinkies by 6:30 pm. Happy Texas Twinkie Day!
Yeah, you right, but it sure is good! My Mrs came home with 6 salmon fillets totaling over 19 and a half pounds. As usual, we had to cut them in half to fit our little bullet smoker. Other than a quick rinse-off, that's all we had to do. Just throw them in the smoker for 2 hours, then enjoy.
