Kreuz Market, Lockhart, TX 9/21/11

Kreuz Market, Lockhart, TX sampled 9/20/11 about 6:15 pm


We have eaten at Kreuz many times before and consistency has always been an issue. Tonight was no exception. The brisket was tender but dry. Scott said his was too salty, but mine was not. The fat was well rendered and tasty. Surprisingly, their always reliable jalapeno cheese sausage was not reliable tonight. It had an off taste, something I have experienced before when I have left their links in the fridge for too long. I don't ever remember taking a few bites of a Kreuz sausage and chunking the rest. I guess there's a first time for everything. The rib was the best of the meat tonight and it was tender, moist, and flavorful. The mac and cheese was average and made me realize the mac and cheese I had last night at Black's was much better.

Franklin BBQ, Austin, Tx 9/20/11

Franklin BBQ, Austin, TX, sampled 9/20/11 about 11:15 am


This was only my second trip to Franklin and my first to the new location (which is actually the OLD location of Ben's Longbranch BBQ which we sampled back in 2006). To be sure of getting our share of the good stuff, we showed up one full hour before opening at 10 am. We found a few folks already waiting. Some had arrived at 9:30 am. The line began to get longer, some of us on the porch, others going down the ramp and along the street. A few minutes before opening, a nice lady came out and straightened up the line and went along with a clipboard to get an idea how many pounds would be sold to those already waiting. They might want to put a chain across the porch with a "line starts here" sign to avoid the scrum before opening. Then they could drop the chain at opening. Just a suggestion. I think there were about 60 folks in line when they opened.

At 11 am the doors opened up and the line snaked inside. I got a half pound of fatty brisket and 2 pork ribs, plus another 2 pounds of fatty to go. My buddy Dave gets "to go" a lot and he says the brisket freezes and re-heats well. I added two bottles of Dr Pepper, not knowing they have the real sugar DP on tap. Thanks Dave. Next time I will know!

Here is the gorgeous sight that rewarded our hour wait.

The brisket was awesome. It was tender, moist, and smokey, with a healthy crust around every slice. Meat candy fit for the Gods. The ribs were perfectly cooked. Check out the bite mark below. KCBS would be proud. Again the meat was tender, moist, and delicious. Their rib rub had a tang I could not quite make out. It sort of reminded me of Cholula hot sauce but it went well with the meat. After about 20 minutes we had very happy tummies indeed.

This was Scott's first trip to Franklin and his reaction was similar to most. He said it is rare that any place lives up to such massive hype and adulation, but Franklin's does. Yes, it does. I passed on sides this time but both Dave and Scott remarked that the beans were good. Dave said they seem to have changed their recipe. Scott said thumbs down on the tater salad. Hopefully when they complete their new pits out back, there will be enough tasty meat that the pre-opening lines will become a thing of the past. I sure hope so.  When we left there were still about 50 people in line.

With two trips to Franklin and two solid home runs, I am going to move them up to my all time favorite spot. It really is THAT good.

Black's BBQ, Lockhart, TX 9/19/11

Black's BBQ, Lockhart, Texas 9/19/11 sampled about 6:45 pm


One of the pleasures of taking our annual BBQ trips is going back to the places we KNOW are good. Black's is certainly one of those. While it is always fun to try new joints, it's places like Black's that serve as the standard by which others are judged. We have never had anything less than an excellent meal there and tonight was no exception. I loaded up with 1/2 pound of fatty brisket, 4 baby backs including a rib tip, and a jalapeno link. As sides I had their mac and cheese and some beans. The brisket was just perfect. Tender and moist with deep smoke flavor from first bite to last. The fat was perfectly rendered and melt in your mouth good. The baby backs were just a tad chewy on the tip but the inside bones left a perfect bite mark. They were tender and moist with excellent flavor throughout. The jalapeno sausage followed the other 2 meats and was just as good. I still think Kreuz has a slight edge in the sausage department but the gap is shrinking. The casing was just a bit tough but the meat was perfectly seasoned and moist with a good spicy kick. The mac and cheese was excellent but I have to give special kudos to the beans. Now I don't know if this was just a pot of beans which had cooked way down or if these were actually refried beans. Whatever they were, they were perfectly seasoned and were perfect for sopping up with a nice big biscuit.

They had a sign on the front door offering frozen brisket for just $6 a pound. If they have any of that left on Thursday when we head out (doubtful) I am going to load up the cooler.

I noticed they have added live western swing music with the BBQ Playboys! Wait a minute, I'm a BBQ playboy!

Schoepfs BBQ, Belton, TX 9/19/11

Schoepfs BBQ, Belton, Texas sampled 9/19/11


It had been 5 or 6 years since we had last sampled Schoepfs and there have been many changes. They have a nice new exterior, an expanded dining room, and the warming pits are now enclosed. Sadly, the food seems to have declined. The brisket was basically falling apart roast beef without a hint of smoke flavor. The ribs were tough and chewy, but had good flavor. I had to gnaw on them like a caveman to get the meat off. I had the hot sausage and it was flavorful with a good spicey kick but it was dry and the casing was tough. The beans were average but the potato salad was a step above. The sauce had a nice mix of sweet and spicey with a strong vinegar flavor.

I had told Scott I could hold out to Lockhart or Luling to eat lunch. I wish he could have held out. Next year I'm bringing him a pudding cup.
 

Cowboy's Bar-B-Q, Wills Point, Texas

sampled 9/8/11 about 12:30 pm

Finally found this place today after a vague first description from Scott several months back.  For the record, this joint is located just north of the Hwy 80/4th street intersection in Wills Point, about 1/2 mile north on 4th street, on the left.  According to the front door, hours are 11-8, Tuesday-Sunday, closed Monday.

On arrival I found a parking lot full of pick up trucks, always a good sign. 

As I had already been driving for an hour back from Lake Fork, I went inside instead of using their handy drive through window.  A nice lady took my order for a sliced brisket and rib combo with beans and tater salad.  The food came quickly and was piping hot.  The food was so hot I had to let it cool a bit.  Total was $11.20, which was a good deal considering all the food I got.

The brisket was perfectly tender, very moist, and had a hint of smoke flavor.  There were a generous five slices which went down pretty easy.  Underneath those brisket slabs were three very nice, big, spare ribs.  They were just a tad overcooked, the meat came away from the bone a bit too easy, but they had a very nice flavor. The meat was moist and tender with a sweet glaze on the bark.  Having just judged a KCBS event I would offer the opinion that the meat sampled here was as good or better as anything I sampled at the contest.  The added attraction is that I know where to go back to get more!  The beans were average pintos and the potato salad was pretty average, too.  The sauce was a thick, rich tomato concoction, with just a bit too much vinegar flavor for my taste. 

This is another good East Texas stop and on a par, maybe a bit better, than Mr. B's in Grand Saline.  It would be interesting to sample both of those on the same day for a direct comparison and I may have to take on that task, soon!

Bedford Blues and BBQ 9/4/111

Another successful BBQ contest down for the Bedford Blues Fest.  It seems to be growing every year.  This year there were 51 cooks and more than 60 certified judges in attendance.  KCBS held two CBJ classes in the area in the last few days, more than tripling the number of local judges.  I think it is going to be pretty tough to get in as a judge in years to come, unless the number of competitors increases that fast, too.

This year we were in airconditioned comfort inside the old Bedford Library location.  It was perfect!  Plenty of room, comfy, and very close to the cooking area for quick delivery.  As always, the KCBS staff and Bedford people made the whole process easy to follow.

Overall the BBQ this year was much better than last year.  I think I gave one 9 in brisket, ribs, and beans with lots of 8's in every category.  I gave very few 6's and 7's (average is 6).  The surprise was the small number of entries in the steak category.  There were only 8 entries with payouts of $900, $700, and $500 for 1st-3rd. Pretty good odds for the few cookers who participated!  I only got to sample 2 of the steak entries and my Mrs would have kicked their butts.  If they do it again next year there will be lots more entries, especially with those prizes.  One of the brisket entries I sampled had deep smoke flavor and I loved it.  Some of the burnt ends were pretty good, too. 

As usual, I got to bring home my sampling leftovers.  My Mrs has already been in them and has agreed they are much better than last year.  It's really a shame there aren't more KCBS events here in Texas, but IBCA and other groups have solid schedules here already.  I do like the KCBS process a lot.  They are very organized, thorough, and with the training, everyone starts from the same page. 

Congrats to all the cooks who participated in this year's event.  A mighty fine showing, indeed. 

Bedford Blues and BBQ

Well it looks like I have some serious eating to do on Sunday as a judge for the Bedford Blues and BBQ cookoff.  I like a challenge!  I believe a fast on Saturday is in order.  :)  There were only 19 teams last year, this year there are 53!

Turn in times

12:00PM - Chicken
12:30PM – Ribs
1:00PM – Pork
1:30PM – Brisket
2:00PM - Sauce
2:30PM – Ranchers Reserve Top Sirloin
3:00PM - Beans
3:30PM - Potato Salad