Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Texas style BBQ (Baker's Ribs)
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="greybeard" data-source="post: 1476362" data-attributes="member: 18945"><p>We have 2-3 BBQ places that have been here several years. None are worth stopping at IMO, but 2 of them both seem to be doing a fair amt of business to the blue collar working folks nearby. Brisket is dry and both brisket and pork ribs are slathered with a thin and overly sweet sauce that appears to be the results of watering their sauce down to make it stretch more. Sausage is just generic store bought and heated up some. It'll make a turd I guess but nothing to write home about. </p><p></p><p>Got one franchise place too (I forget the name..maybe Baileys) that is 'Texas' BBQ in name only. </p><p></p><p>Best BBQ I've found is usually some little hole-in-the-wall type place out in the middle of nowhere where no one gets in a hurry or worry about whether they end up on one of these lists. </p><p>(I've yet to make it out to Lockhart or Taylor in recent years, so I could be completely wrong in that assessment)</p></blockquote><p></p>
[QUOTE="greybeard, post: 1476362, member: 18945"] We have 2-3 BBQ places that have been here several years. None are worth stopping at IMO, but 2 of them both seem to be doing a fair amt of business to the blue collar working folks nearby. Brisket is dry and both brisket and pork ribs are slathered with a thin and overly sweet sauce that appears to be the results of watering their sauce down to make it stretch more. Sausage is just generic store bought and heated up some. It'll make a turd I guess but nothing to write home about. Got one franchise place too (I forget the name..maybe Baileys) that is 'Texas' BBQ in name only. Best BBQ I've found is usually some little hole-in-the-wall type place out in the middle of nowhere where no one gets in a hurry or worry about whether they end up on one of these lists. (I've yet to make it out to Lockhart or Taylor in recent years, so I could be completely wrong in that assessment) [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Texas style BBQ (Baker's Ribs)
Top