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puma guy wrote:I assume the Brisket House you refer to is different. I will give them a try when I'm out that way. I did enjoy the free ice cream and they have very good bread.

I plan on trying them out. Free ice cream and good bread won't sway my review of the main course.

Fred's in Irving.

They make a great stuffed baked potatoe

I've never been impressed by Pappa's BBQ or Spring Creek. Look forward to hearing how The Brisket House is when someone has a chance to try it out.

I am kind of partial to Andy’s Hawg Wild Bar-Be-Que in Pasadena: http://andyshawgwildbbq.com/index.html" onclick="window.open(this.href);return false;
They have good Baked Potato Salad also.
When I was in Georgetown getting my instructors license I found "The Pit": http://thepitbbq.com" onclick="window.open(this.href);return false;
Both really good places for BBQ.

The Brisket House on Woodway was decent. I had the two meat special on butcher paper with bread and a chunk of cheese. Brisket and links were good but not great. So was the cheese, but the bread was tasteless wonderjunk.

I wouldn't make a special trip to eat there. OTOH, in that neighborhood, I would go to the Brisket House instead of the Cyclone Anaya's next door, unless I was seriously craving enchiladas. But in that case I would probably go to Sylvia's a few block down Woodway instead.

Art S wrote:I am kind of partial to Andy’s Hawg Wild Bar-Be-Que in Pasadena: http://andyshawgwildbbq.com/index.html" onclick="window.open(this.href);return false;
They have good Baked Potato Salad also.
When I was in Georgetown getting my instructors license I found "The Pit": http://thepitbbq.com" onclick="window.open(this.href);return false;
Both really good places for BBQ.

Andy's is pretty good BBQ. I frequent it for lunch. I have to force myself to say "no" to the banana pudding, but every so often I give in, YUM! I had them cater three different times and everyone thoroughly enjoyed the fare. I also like No Name BBQ.

http://www.countyline.com/" onclick="window.open(this.href);return false; has been pretty good for a chain, but havn't been to one in a while.

Bob in Big D wrote:http://www.countyline.com/ has been pretty good for a chain, but havn't been to one in a while.

It's been quite a while since I ate at a County Line and I can't recall whether I liked it or not.

Is there a right way to eat the specials with pickle, onion, cheese, etc?

I From some of the looks I get, I get the impression it's not like fajitas. Making little brisket sandwiches with brisket, cheese, pickle, onion. I'm more used to a plate of meat with sides.

Up In Smoke in Kellar is mighty tasty.

Has anyone tried Steve's Bar-B-Q in Baytown lately. When he was on the other side of 146 in the portable pit it was pretty good stuff. I haven't made it back after they moved to the permenant building on the other side of the street.
Just wondering.

surferdaddy wrote:Up In Smoke in KellEr is mighty tasty.

I forgot about UIS... The pork is really good (ribs and pulled), their smoked turkey is my wife's favorite, their smoked catfish is hit/miss. When the fish is good it's REALLY good. Sometimes it's overdone/dry.

I finally broke down and picked up an electric smoker a few weeks ago. Saw one at Lowes I'd had my eye on, and then found it on clearance so I bought 3... Kept my fingers crossed that some buddies would want one... .. Been smoking all kinds of stuff the past few weekends.. It's just soooooo easy when you can digitally control the temperature... it's almost cheating... ... This thing looks like a 5 cubic foot dorm fridge... Works very well.

So far the (apple & cherry) smoked Duck was the biggest hit with friends/family. We're working our way through 15 pounds of ribs (St. Louis cut, first time I tried those, good, but I prefer pork loin back ribs still) and Boston Butt...

Maybe I'll give brisket another try.... Last time I smoked a brisket it took 32 hours. Had trouble keeping the temp where I wanted since it was cold out and I was using charcoal. I was so frustrated that it had no chance of tasting good (to me). The smoke ring was so dark and so deep... it was almost as red as Chinese BBQ ribs.

Not planning any restaurant BBQ for a while...
But Up In Smoke is good stuff if you're in Keller.

RoyGBiv wrote:I finally broke down and picked up an electric smoker a few weeks ago. Saw one at Lowes I'd had my eye on, and then found it on clearance so I bought 3... Kept my fingers crossed that some buddies would want one... .. Been smoking all kinds of stuff the past few weekends.. It's just soooooo easy when you can digitally control the temperature... it's almost cheating... ... This thing looks like a 5 cubic foot dorm fridge... Works very well.

Good luck. I have heard that these work great in the winter, but when hot weather comes you may have some issues.

RoyGBiv wrote:... it was almost as red as Chinese BBQ ribs.

I hate to tell you this, but they use red food coloring.

george wrote:P.S. PORK IS NOT BARBEQUE!

The only bbq I get any more is when I come through Texas or Oklahoma.

Have you noticed how BBQ differs in South Texas, East texas, and Central Texas?

I beg to differ. For this NC girl, transplant to TX, BBQ will ALWAYS be pork, vinegar based sauce. Don't get me wrong, I love some good TX brisket, but I'll take pork anyday, preferably from Smithfield BBQ when I am home, or right off the grill, after it's been cooked for 10-12 hours slow cooked. MMM, nothing better and served with Cold Sweet Ice Tea, cole slaw and potato salad.

RoyGBiv wrote:I arrived in Texas about 8 years ago from NC. To me, BBQ will always mean PORK. Beef is nice for variety, on occasion.

That said, Hard-8 in Stephenville is pretty good and the beef ribs at Coopers inthe Fort Worth stockyards is the best beef BBQ I've had anywhere outside my back yard.

What part of Carolina are you from? I grew up about 45 min from Durham, up toward the big ole town of Roxboro...