Martin’s Bar-B-Que Joint – Nashville, TN

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Name
: Martin’s Bar-B-Que Joint (Downtown location)
Date: 7/21/18
Address: 410 4th Avenue South, Nashville, TN 37201
Order: Big Poppa Sampler (Full Rack Ribs, 12oz Pork, 12oz Brisket, ½ Chicken, mac and cheese, green beans, fries) with 6 Memphis dry rub wings, 2 orders of hush puppies, and 2 cornbread hoe cakes (link to menu)
Price: $141 (for 6)

Speedy: With Monk coming to town, I had to take him to my favorite ‘cue in town – Martin’s Bar-B-Que Joint. I had reviewed the OG location of Martin’s many years ago, but since then, three other Tennessee locations (as well as two Kentucky ones) have opened. While I greatly enjoy the food, I took Monk (and crew) to the downtown location, which is one of my favorite places in Nashville – barbecue or otherwise.

Monk: The downtown location of Martin’s is amazing – flat out. As soon as we stepped up into the upstairs beer garden, I knew it was going to get 5 hogs for atmosphere and ambiance. The upstairs was an airy, open air space with plenty of natural lighting and big ass fans to keep the air circulating. Besides the smokeroom off to the side, it had a small stage, two small bars flanking either side of the room, several long beer garden-style tables, ping pong, shufflepuck, and dartboards. If we ever hit it big from barbecue blogging, I will be taking photos of this space to an architect to replicate at the loft I would buy once I’m flush with all that theoretical barbecue blogging cashish.

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Speedy: With six of us in tow, we ordered the Big Poppa Platter, which consists of a full rack of ribs, 12 oz pork, 12 oz brisket, ½ chicken, and 3 pints of sides. We tacked on a few extra sides and a half dozen wings and we were good to go.

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I’ll start with the ribs. We ordered spare ribs instead of baby backs since they are bigger and we had six hungry men. The rack of ribs was massive – plenty for us all to eat. We ordered dry ribs, and they showed up heavily seasoned as a full slab. The ribs were tender, cooked perfectly, and delicious. I do wish we had ordered baby back ribs, as the quality of the meat is better. On the spare ribs, there was a big more tendon than I like, but that’s a nit-picky complaint. Overall, I could have used a little more spice in the rub, but the ribs are very, very solid.

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Monk: Martin’s is one of the few restaurants in Tennessee (or anywhere else, for that matter) that is still doing whole hog barbecue. With the purchasing power of a growing regional chain, I imagine they are able to make the economics work, but regardless I applaud them for continuing the whole hog tradition. As for the pork itself, our portion was a mixture of pork that was overall lighter than the darker meat of the shoulders predominantly used in the NC piedmont (though shoulders are also available on the menu). I’m not quite sure what the nuances are between western TN whole hog and what you’ll find in eastern NC or the Pee Dee region of SC (a topic which I’ll gladly earmark for more research later), but I quite enjoyed what Martin’s served.

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Speedy: The brisket is about as good as you can find in Tennessee. It had good bark and was cooked pretty well (maybe ever so slightly overcooked), but it is not on the same level as some of the Texas joints. Martin’s brisket does have nice tug and flavor, and has good bark, but it just doesn’t quite have the peppery goodness needed to reach the upper brisket tier. However, if I’m hankerin’ for a good brisket in Tennessee, Martin’s is the best choice there is. As a side note, while not sampled on this visit, Martin’s does offer a cheeseburger topped with brisket that simply is not to be missed. Beef on beef – brilliant!

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Monk: We don’t normally order chicken but seeing as how it came with the Big Poppa, we embraced it. Smoked chicken is not my jam but it definitely worked when dipped in the Alabama white sauce that came with the tray.

Speedy: The wings were good – using the same dry rub as the ribs (other flavors are available, but we went with the dry rub). They were smoked well, but could have stood to be a little meatier. Like everything at Martin’s, the wings were very good. Smoked wings can be a little difficult to find, so I appreciate a place that does them right, and Martin’s is that.

Monk: There were literally no complaints about any of the sides we got. Some of our group raved about the mac and cheese, others loved the green beans, and I thought the hush puppies were solidly above average. But I was most intrigued by the cornbread hoe cakes, an item I’ve not ever seen on a barbecue menu before. In western NC, our cornmeal comes in the form of hush puppies whereas in the east you’ll see cornsticks or more traditional cornbread. The hoecakes were savory and not overly sweet  but I would definitely get them again – I know Speedy gets them most times he visits. Oh, and they have Cheerwine and Sun Drop in glass bottles! So awesome.

With Martin’s Bar-B-Que Joint in Downtown Nashville, all of the meats are consistently above average, the sides were great, and the space was awesome. One more thought on the space – after we finished our meal, our group stuck around for another hour or so, grabbing another pitcher while playing darts. I would have gladly stuck around for several more hours, but alas we were headed to Third Man Records before throwing axes in East Nashville (side note – Speedy showed the guys a great time that weekend in Nashville). I can see why Martin’s is Speedy’s favorite joint in the city and I would gladly go back for another meal at this or any of the other locations.

Ratings:
Atmosphere/Ambiance – 5 hogs
Pork – 4 hogs
Brisket – 4 hogs
Ribs – 4 hogs
Chicken – 3.5 hogs
Wings – 4.5 hogs
Sides – 4.5 hogs
Overall – 4.5 hogs

Sweet P’s Barbeque & Soul House – Knoxville, TN

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Name
: Sweet P’s Barbeque & Soul House
Date: 7/19/18
Address: 3725 Maryville Pike, Knoxville, TN 37920
Order: Sampler (brisket, pork, and ribs) with side salad, slaw, greens and beer (link to menu)
Price: $29

Monk: In 1999, the Knoxville, TN funk-soul band Gran Torino had a modest regional radio hit in the southeast with “Moments with You.” I recall liking it in high school but listening today, it seems a bit overproduced and saccharine. In any case, fast forward 10 years and the band is no more but lead singer Chris Ford has found another passion in barbecue. After years of catering, he opens up a barbecue restaurant just outside of Knoxville in a former marina off the Little River, Sweet P’s Barbeque & Soul House. Six years later, he is successful enough to open a second location in downtown Knoxville. While the music life may have not ultimately worked out for Chris Ford, he seems to be in the early stages of building a mini barbecue empire in Knoxville.

I knew that Grant of Marie, Let’s Eat! was a fan of Sweet P’s from his visit and it was his suggestion to stop there two years back when I was last passing through Knoxville on the the way to Lexington, Kentucky. Unfortunately, it would have been too much of a detour on that trip, so I stopped at Full Service BBQ instead (which worked out ok). This time through, I was heading to Nashville, so a swing through south Knoxville to hit Sweet P’s made much more sense.

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I had been on the road for 4+ hours from Charlotte after a small breakfast so went for the sampler platter of pork, brisket, and ribs which came with 3 sides. Grant mentioned in his review that he was a big fan of the pork (the only meat he got on his visit) when he went and for me it was by far the best of the three meats. The pork came unsauced and sitting in a bun but I opted not to eat as a sandwich and instead used a fork. It was smokey and moist and with a few dashes of the table vinegar sauce (one of three available), it stood out above the rest of the meats.

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The brisket was a bit overdone (or perhaps held and reheated from the previous day based on the texture) and sprinkled with a sweet and savory rub that just was not pleasing for me. A few bites in and I knew I didn’t have to finish my portion.

The ¼ rack of ribs were better than the brisket while still being just slightly above average. It was also sprinkled with the same rub as the brisket, though this harkened to more of a Memphis dry rub so didn’t bother me as much as the brisket. They weren’t overdone and pulled away from the bone properly with each bite.

As for sides, the slaw was standard but the greens were a bit of a mess. Knowing what lay ahead in terms of drinking and eating that weekend, I chose a side salad as my third side, which ended up being the side that I ate the most of.

Outside of the pork and side salad most of the meal ended up in the to-go box. If you are stopping at Sweet P’s Barbeque & Soul House while in the Knoxville area, my suggestion would be to save some money and stick with the chopped pork plate.

Ratings:
Atmosphere/Ambiance – 3 hogs
Pork – 3 hogs
Brisket – 2 hogs
Ribs – 2.5 hogs
Sides – 2 hogs
Overall – 2.5 hogs
Sweet P's Barbeque and Soul House Menu, Reviews, Photos, Location and Info - Zomato

 

Pitmasters of Charlotte: Garren Kirkman of Jon G’s Barbecue

While there is certainly good barbecue to be found in Charlotte, I wouldn’t quite say that it’s a barbecue city…yet. However, there are pitmasters out there doing great work, and I hope to spotlight that a little more in this series of posts called “Pitmasters of Charlotte.”

First up is Garren Kirkman, who along with his wife Kelly own and run Jon G’s Barbecue out of Marshville/Monroe. You may recognize Jon G’s as the current #1 on our Charlotte Big Board, so Garren was a natural first choice to feature.

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How long have you lived in Charlotte (or the surrounding area) and how did you get here?
I was born and raised in Statesville, NC and moved to Union County in 2007 for work. I’m a nuclear medicine supervisor by trade.

How did you become a pitmaster?
First off, I call myself a firekeeper. If you are reading this and think I’m a pitmaster, thanks!

I went to Walmart, found a choice whole packer brisket on clearance, went home and smoked it on an offset Char-Griller bellowing gray smoke for 16 hours and produced a meteorite. Needless to say…I had some work to do. (Although everyone ate it happily that day.) Brisket was surprisingly the first thing I ever smoked and not a Boston butt.

What is your favorite meat to smoke? What type of wood do you prefer?
Brisket and beef ribs are definitely top two, brisket being more of a challenge. My favorite thing to smoke would be beef ribs (dinosaur rib), but we typically save those for catering events due to regional unpopularity.

Mixture of well seasoned white oak and pecan are my choices for wood, but occasionally some red oak will slip in as well. We won’t turn red oak down as long as it’s seasoned. It is all about a consistent, clean burning fire.

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What are your barbecue influences?
If you’ve ever had our food it’s obviously influenced by Aaron Franklin of Franklin Barbecue in Austin,TX. But aside from Texas influences, I admire Skylight Inn and Sam Jones in Ayden, NC. While I’m not smoking exactly like them, the history and their dedication to quality and product speaks for itself. I am not a trained “chef” so there is definitely some “Grandmas Sunday lunch” influence on our side dishes. On a side note, we do have a couple events planned this fall featuring a whole hog.

What is your favorite barbecue joint or style?
I’m not into chain restaurant barbecue. I like to go places where I can see the hard work that’s being poured into the food. I like to think we accomplish this even though we are a food truck (for now).

IMG_2509 (2)What is your earliest memory of barbecue?
Growing up in a small town in NC, fire department BBQ was a go-to and is honestly my first memory of BBQ. I’ll just say, it was for a good cause!

What is the best thing about Charlotte barbecue?
If I’m being completely honest, barbecue is not our first choice of a meal when we are home. We save it up for places like Buxton Hall in Asheville, Lewis Barbecue in Charleston, or when traveling to Texas, more up and coming places like Truth Barbecue. Of course we have made the rounds at Franklin Barbecue, La Barbecue, etc.

What is a weakness or opportunity of Charlotte barbecue?
I’d love to see more pitmaster based barbecue joints. A face behind the food, if you will. And less gas.

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Thanks to Garren for being our first guinea pig for this series. If you know of a pitmaster who we should feature next, let us know!

Pecan Lodge – Dallas, TX (Speedy’s Take)

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Name
: Pecan Lodge
Date: 7/21/18
Address: 2702 Main St, Dallas, TX 75226
Order: The Trough (1 beef rib, 1lb of pork ribs, 1lb brisket, 1/2 lb of pulled pork & 3 sausage links), ½ pound burnt ends, fried okra, collard greens (link to menu)
Price: $120-ish (for 3)

Speedy: On a recent work trip to Dallas, I experienced Divine Intervention. In town for only two days with full calendars both days, I was resigned to having to miss Pecan Lodge once again, and based on Rudy’s review, it’s a joint not to miss. I must have done something right over the past week, because a cancelled meeting left me a block of time between 10 and 2, enough time to head to Deep Ellum to try the ‘cue. I brought two co-workers in tow, which turned out to be a great decision.

Monk: The barbecue gods certainly work in mysterious ways…

Speedy: We arrived right at 11, which is right when Pecan Lodge opens. The line was already out the door, which is when coming with friends comes in handy. We went straight to the bulk order counter (minimum 5 pounds), which had no line (hence the great decision to bring back-ups), and we were on our way.

Our number was called after a short wait, and it was time to dig in. Obviously, we had more food than the three of us could eat, and everything looked and smelled incredible. I have a hard time knowing where to begin with this meal, so let’s just jump right in.

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The brisket was heavenly. Rich, flavorful, moist, peppery, and perfectly cooked. It is easily in the top 4 briskets I’ve ever had, joining La Barbecue, Franklin, and Killen’s, and frankly, nothing else even comes close. The brisket seemed to melt in your mouth.

Personally, my other top meat was the beef rib. It was incredibly tender, had an amazing bark, and pulled, but didn’t fall, right off the bone. Honestly, I’d take these two cuts of beef over even the finest steaks. Beef like this just doesn’t come around often.

The other beef dish we had was the burnt ends, which was a special of the day. My two co-workers rated this as their favorite meat, and I agree it was very good, but I thought it could have been slightly more tender and could have used a little heat on the sauce. This is nit-picking to the extreme, but it was a tier below the brisket and beef rib for me.

The pork was also a pleasant surprise. I have had very hit or miss experiences with pork in Texas, but you could have told me the Pecan Lodge pork was from Tennessee or North Carolina and I would have believed you and demanded to know where from. It was tender and had nice bark, and overall was really great.

Monk: Funny you should mention that. I recalled hearing at one point at there was a connection between Pecan Lodge and NC and lo and behold, Justin and Diane Fourton (the couple behind Pecan Lodge) both used to live in Charlotte and met at Selwyn Pub in 2000. So while they both are originally from Texas, they may have gotten some pork knowledge through osmosis during their time in NC.

Speedy: On Rudy’s trip to Pecan Lodge, he raved about the ribs. This was my least favorite meat by a wide margin. The ribs were still good, but I felt like they could have been a little meatier and the outside got a little charred to me. I’m not sure if it was just a sub-standard batch, but the ribs were forgettable, especially when compared to the rest of the meal.

Rudy: Maybe you got a bad batch or I got an overly great batch. You may have also had the benefit of having several different meat to compare it to, and I only had the brisket. I’m sorry that I missed out on the beef rib.

Speedy: Generally, I don’t pay too much attention to the sides when I have five pounds of barbecue in front of me, but it was a different story here. The fried okra was really, really good. Perfectly seasoned and fried. The collards were also amazing and very unique. While I’m used to having bacon bits or pieces or pulled pork (or at least chicken stock) in the collards, these were very sweet – my guess is brown sugar. The collards are not to be missed.

The next paragraph is going to be a little hard to write. As a North Carolinian, I will go to my grave saying that Lexington barbecue is the best single food item that one can eat and that it was bestowed upon man by God himself. All that said, the top four all around barbecue meals of my life all happened in Texas, and this was in that group. It’s just that good. If you get a chance to visit Pecan Lodge – just do it.

Monk: Who in the? What in the? How in the?

Rudy: I have always said that the ceiling on Texas barbecue is higher but so is the floor.  When it is done well, it is great, but it can also be done poorly. North Carolina barbecue is more consistent. I agree that Pecan Lodge is a must visit and if you have to order from the bulk window to avoid the lines, you will never be disappointed.

Ratings:
Atmosphere/Ambiance – 4 hogs
Brisket – 5 hogs
Beef rib – 5 hogs
Burnt Ends – 4.5 hogs
Pork – 4 hogs
Ribs – 3.5 hogs
Sides – 4.5 hogs
Overall – 5 hogs
Pecan Lodge Menu, Reviews, Photos, Location and Info - Zomato

Linkdown: 5/30/18

– A quick hit on a few NC food books

– Where to eat barbecue in Atlanta, according to Eater

– The Coach 4 A Day blog visits a classic NC barbecue joint I’ve never heard of, E.H. Bar-B-Q Hut in Rennert

– The Texas BBQ Posse on the choice of fatty, lean, or both brisket

– Gear Patrol’s list of 12 Tools the Best Pitmaster Can’t Live Without includes a few selections from Sam Jones

– The makers of The Great NC BBQ Map are looking for interns

– A reminder that South Carolina’s official picnic cuisine is barbecue

– A review of The Bar-B-Que House in Surfside Beach, whose original location is in Oak Island across the border in NC

– Rodney Scott is on the cover of the latest issue of The Local Palate

Jon G’s Barbecue (RE-REVIEW)

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Name
: Jon G’s Barbecue (food truck)
Date: 4/27/18
Order: Two meat combo (brisket and pork) with corn pudding, mac and cheese, and Sun Drop
Price: $19

Monk: It was a little over a year ago when I first checked out Jon G’s Barbecue and they shook up our Charlotte Big Board by taking over the #1 spot. A little over 14 months later, I checked them out again wondering if consistency would be maintained.

Since my first time in early 2017, Garren and his wife Kelly have since acquired a food truck and after a brief (but worthy) hiatus to have their first child they have been making the rounds outside of their monthly(ish) pop up at Southern Range Brewing at food truck roundups such as the bi-weekly Food Truck Friday in Matthews.

I’m happy to report that Jon G’s brisket continues to be on point. The mix of lean and fatty again produced some of the best bites of brisket I’ve had in NC, approaching John Lewis’s in Charleston for best that I’ve tasted in the Carolinas as a whole (I do need to get to Columbia to check out City Q for sure though).

Not to be outshone too much, the coarsely pulled pork with a dash or two of vinegar sauce was quite tasty. From what I can tell, I’m seeing few growing pains in the switch to the food truck in terms of quality of food.

Jon G’s has tried a few things with sides since my last visit and the delicious corn pudding was a new menu item inspired by a similar side at Lewis Barbecue in Charleston. I didn’t try the mac and cheese last time but it was also quite good. Finally, having Sun Drop as a drink option was a nice touch, but perhaps I could humbly suggest adding Cheerwine in the future.

So not only was consistency maintained between my two visits but Jon G’s Barbecue may have possibly even gotten better. Garren and Kelly continue to knock it out of the park, and for my money there is no doubt that they remain the best barbecue in Charlotte

Ratings:
Atmosphere – N/A
Brisket – 4.5 hogs
Pork – 4 hogs
Sides – 4 hogs
Overall – 4.5 hogs

Louie Mueller Barbecue – Taylor, TX (RE-REVIEW)

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Name
: Louie Mueller Barbecue
Date: 4/7/18
Address: 206 W. Second Street, Taylor, TX 76574
Order: Monk: ¼ lb mixed brisket, 2 original sausage links,1 pork rib, potato salad, pinto beans, Big Red; Rudy: 1 beef rib, ½ lb brisket, 1 sausages, 2 slices of turkey, potato salad, 2 waters
Price: Monk: $33.15 (for two); Rudy: $70.32 (for two)

Monk: Since the last time I visited Austin (in 2012, about a month before we started this blog), Speedy has made at least two trips there to visit Rudy and rubbed it in my face each time. Well now, it was my turn…suck it, Speedy!

Rudy: Speedy and I had explored some Lockhart and also some of the better places within Austin, so I decided to take you north and to the Granddaddy of Central Texas Barbecue. Louie Mueller is always ranked as one of the best places in the state (#5 in the latest Texas Monthly Top 50) and has been the inspiration for all of the other best barbecue places throughout the state. It’s one of my favorites, so I figured it was a no-brainer destination.  It is 45 minutes outside of Austin, but when you consider there usually is not much of a line, the time to drive there and back is still shorter than the wait at some of the elite places within Austin.

Monk: Louie Mueller is just the type of joint you don’t often see in North Carolina. The open kitchen smoker has built up a layer of soot on the walls over the past 59 or so years at the current location, which is housed in an old gymnasium. The walls are lined with neon beer lights even though they don’t serve alcohol (but don’t frown if you bring in a cooler of beer). And the air is filled with the smell of smoked wood.

In a way, the one NC joint that it does remind me of is Buxton Hall Barbecue in Asheville which is much younger (by about 55 years) but itself is in an old skating rink with the smoker sitting in the open kitchen with little separation from the dining room.

Rudy: Louie Mueller’s is best known for their beef ribs. While I usually shy away from these because of the cost and the amount of meat, I couldn’t resist. And I’m super glad that I couldn’t because it was the best thing that I had that day. My rib was an end rib, so 3 of 4 sides was covered in pepper and had a great crust. There was a good amount of fat on the rib (not too much) that was perfectly rendered and provided the rich moistness to compliment the crunch of the outside crust.

Monk: I had a taste of Rudy’s rib and while I am definitely a newbie when it comes to beef ribs, it was darn good.

To say I was expecting great things from Louie Mueller’s brisket would be an understatement. I got a mixture of moist and lean so I could try each out and while the peppery bark was exactly as I was hoping the brisket was a little…dry? Could this really be? Rudy and I watched the guy pull out a new brisket and slice it in front of us. This was definitely not expected.

Rudy: I agree, the brisket was at best, average. I ordered the fatty cut and it was as dry as you might expect a piece of lean. I have eaten here two other times and each time been blown away by the brisket, so to say I was underwhelmed and a bit disappointed is also an understatement. I am hoping that this was an anomaly and not a sign that they’ve lost their fast ball. I also got the jalapeno sausage (which has also been a staple of my orders here) and it was just as good as it has been in the past. Great snap to the case and great flavor without too much heat. So maybe the brisket today was just off.

Monk: I agree that the sausage was a highlight and had just the right amount of heat. I also got a single pork rib since Mrs. Monk is not a rib gal – technically I ordered a ¼ lb but that’s just the one rib. It had good flavor but to be honest was a little overdone. The meat slipped right off the bone after the first bite.

Now, I feel like I should address my choice of drink (besides the Shiner we brought in). Rudy is on record multiple times in stating that he is no fan of Big Red, which he considers to be a poor substitute for the Cheerwine we grew up on in the Piedmont of NC. Having my first taste of Big Red here at Louie Mueller, I have to say that I…completely agree. It’s way too sweet and I finished it only out of obligation. Give me Cheerwine any day of the week over Big Red.

Rudy: Give me anything other than Big Red any day of the week! I was hoping that the Big Red was going to be the only disappointing thing of this trip. Unfortunately the brisket did not live up to the hype or the drive. It’s still one of my favorite places because of the atmosphere and history, but I’m not sure I’ll be going out of my way too often, or at least will temper expectations in the future.

Monk: Listen, I’m definitely not mad that Rudy drove us to Louie Mueller Barbecue 45 minutes away in Taylor. It’s a classic Texas joint that I’m glad to have crossed off my list. I may have caught them on an off day but no doubts that they are legit. If I ever make it back, I’m sure they will prove that to be true.

Ratings:
Atmosphere – 4 hogs
Brisket – 3 hogs
Beef Rib – 4.5 hogs
Sausage – 4 hogs
Ribs – 3 hogs
Sides – 3.5 hogs
Overall – 3.5 hogs
Louie Mueller Barbecue Menu, Reviews, Photos, Location and Info - Zomato

Q – Houston, TX

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Name
: Q
Date: 4/6/18
Address: Terminal E International Departures (Upper Level), Houston, TX 77032
Order: Smoked Sausage and Brisket combo with coleslaw (link to menu)
Price: $17

MonkIdeally, my first taste of barbecue on a Texas trip wouldn’t be airport barbecue. But the newish Q, a Texas BBQ Smokehouse collaboration with famed Houston pitmaster Greg Gatlin, is far more authentic than your average airport barbecue restaurant. Instead of smoking offsite and trucking it in daily, they have two onsite Oyler smokers with a fancy ventilation system that they are able to keep going 24 hours a day.

Now, I know what you might be thinking – did Monk route his flight to Austin through Houston just for barbecue? While I appreciate that you might have thought that, it wasn’t so pre-planned as that. While Mrs. Monk’s flight was paid for by her job (the impetus for this trip), I went a cheaper route which included a layover and it just so happened to have a stop in Houston. I honestly didn’t realize what was where I was passing through until the morning of my flight, but luckily my 2 ½ layover would allow me plenty of time to check it out once I got to Houston.

If you are not ordering your ‘cue to take back to your gate or onto your plane to taunt your fellow travelers, there is both bar seating and some high top tables around the backside of the to-go counter and kitchen. This being a fancy OTG restaurant, I ordered via iPad at the bar and the food was brought out shortly after.

And my first taste of brisket in Texas in nearly 6 years at an airport joint was…not actually bad at all! The smaller brisket slices (the two meats totaled ½ lb total) had the peppery bark I would expect and was not the least bit dried out. Guess they have started to get the hang of those Oylers.

The all beef sausage passed muster as well, and had a nice little kick to it due to jalapeños. I’m sure there are better sausages out there, but this wasn’t half bad at all. In trying to keep it light, I opted for just one side and ordered the coleslaw which was standard.

When passing through Houston, you could do a lot worse than finding yourself at Q near gate 2 at Terminal E (just follow your nose to smell of smoke). Despite my first barbecue meal of this trip being in an airport, my Texas trip was off to a good start.

Ratings:
Atmosphere – 3 hogs
Brisket – 3.5 hogs
Sausage – 3.5 hogs
Sides – 3 hogs
Overall – 3.5 hogs

Myron Mixon’s Pitmaster Barbeque – Alexandria, VA

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Name
: Myron Mixon’s Pitmaster Barbeque
Date: 3/31/18
Address: 220 N Lee St., Alexandria, VA 22314
Order: Speedy: 3 meat plate (brisket, pork, sausage, fried, collards); the Bro: 2 meat plate (pork, pork belly, collards, baked beans) (link to menu)
Price: $24 (3 meat) / $19 (2 meat)

Speedy: Recently, I was in DC visiting my (literal) Bro, and while his wife and kids were out running errands we snuck away for a meal. As the Bro and S-I-L are changing their diet to eat less meat, naturally, I suggested to the Bro that we find a local ‘cue joint. A quick Google search pulled up a name I recognized – Myron Mixon. Well, after great experiences at Aaron Franklin’s and Tuffy Stone’s joints, it was time to round out the BBQ Pitmasters trifecta and check it out.

Monk: Congratulations, Speedy! Turn in your punch card on your next visit and the next meal’s on us. But for real, I’m curious to see how his place actually stacks up.

Speedy: Myron Mixon’s Pitmaster Barbeque is a little different than the other two, as it’s a sit down joint with a wait staff, but it still had a nice, rustic feel and a great (but expensive – this is DC) beer list. The Bro and I were seated immediately and wasted no time ordering – pulled pork and pork belly for him, and pulled pork, brisket, and sausage links for me.

The food arrived fairly quickly, and the portions were quite large. Frankly, we could have split a three meat place between the two of us, but that’s not the Barbecue Bro way. The meats all looked great, and I could tell I was in for a treat.

Monk: Not the Barbecue Bro way…unless one of those bros happens to include Monk and his tiny stomach.

Speedy: I first dug in to the brisket. Not living in Texas, I am used to very mediocre brisket and nothing I’ve had outside of Texas has even come close to what I’ve had in the state. However, this was pretty good. I definitely got the fatty part of the brisket, and could have used a little more bark, but it was not overdone and had good flavor. A solid effort.

While I was trying the brisket, the Bro dug into his pork belly. Upon the first bite, his eyes rolled back into his head and it was clearly an out-of-body experience. I think he could’ve died right there and been OK. Naturally I reached my fork across the table to see what the fuss was about, and oh my – that pork belly was really, really good. Perfectly smoky with a little crispiness, it’s salty flavor was perfect. Definitely the highlight of the meal.

The sausage was my second favorite meat. It had great smoke and snap, and just a really solid flavor. I did use a little of the provided mustard sauce fo the sausage, and it was a great compliment. This is another meat I would order again.

Monk: Any idea if its made in house or imported from somewhere in Texas?

Speedy: I don’t know, Monk, and I didn’t ask. My (hot) gut would say it was imported, only because the casing was so perfect.

Monk: I see what you did there…

Speedy: The pulled pork was also solid. It had good bark and was nice and tender. I did feel the need to add a little vinegar sauce to it, but it was still enjoyable.

The sides were above average – particularly the collards, but with so much meat, I honestly didn’t eat too many of them there.

Overall, this was a very solid barbecue meal. The Bro says it’s the best ‘cue he’s had in the DC area (though I don’t think that’s a high bar), and I was not disappointed at all. In terms of the BBQ Pitmasters trifecta – I think Aaron Franklin’s and Tuffy Stone’s places are a little better, but you can’t go wrong with any of them.

Ratings:
Atmosphere/Ambiance – 3.5 hogs
Brisket – 3.5 hogs
Pork Belly – 4.5 hogs
Sausage – 4 hogs
Pulled Pork – 3.5 hogs
Sides – 3.5 hogs
Overall – 4 hogs
Myron Mixon's Pitmaster Barbecue  Menu, Reviews, Photos, Location and Info - Zomato

Linkdown: 3/14/18

– Just a few more items from the #BrooklynBBQ controversy last week

– A Brooklyn paper defends Brooklyn barbecue; so does The Houston Chronicle

– Attention Nashville:

– Ribs from Big Bob Gibson was a favorite dish at SoBe Wine and Food Festival in Miami earlier this month

– Evolution of a Filipino Barbecue Cookbook

– [thinking emoji]

– Damn, the food in the Bomb-Ass Biscuit Pop-Up at B’s Cracklin’ Barbeque does indeed look bomb-ass

They opened B’s doors at 9 a.m. on those days (the Riverside restaurant usually doesn’t open until 11 a.m.), slinging Council’s biscuits stuffed with country ham and apple butter or Furman’s fried chicken or sausage gravy. “If you come to a barbecue joint looking for a healthy breakfast, you’re in the wrong place,” Furman says. “We do not do gluten-free here!”

At some point, they added brisket hash to the menu. Then, they started selling beignets. And almost every morning, they sold out.

– WSOC-TV, the local ABC affiliate in Charlotte, has an odd “Best and Cheapest Barbecue in Charlotte” list that almost seems to start like an alphabetical list before stopping after 5

– Congrats to Our State Magazine, writer of some of my favorite barbecue articles