Monday, March 25, 2013
The Houston BBQ Festival
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.
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