Friday Find: The ‘Vous Trailer

This was forwarded to me by Captain Bob of the Cotton Pickin’ Porkers, whose brother-in-law is working on this documentary. This trailer gives a taste of what the documentary will be, and I can only imagine the stories that the joint has seen. To be released sometime in 2019.

“The ‘Vous” is a feature length documentary about the world famous barbecue restaurant The Rendezvous as a microcosm for Memphis and the South from the 1940s to today. In addition to memories and celebrity stories from the larger than life waiters of “the ‘Vous,” the film explores the culture, politics, music, and societal struggles that embody Memphis’ rich history.
**To Be Served in 2019**

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

IMG_2563 (2)
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.

IMG_2542 (2)

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.

IMG_2544 (2)

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

 

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

img_0720
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.

img_0718

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

Germantown Commissary – Germantown, TN

IMG_0594
Name
: Germantown Commissary
Date: 6/10/18
Address: 2290 S Germantown Rd, Germantown, TN 38138
Order: Speedy: 3 meat plate (pork, ribs, sausage, fries, green beans) (link to menu)
Price: $23

Speedy: Earlier in my career, I did quite a bit of travelling, which caused me to eat out a lot and eat barbecue all over the country. That has slowed down quite a bit over the past 2-3 years, but I recently started hitting the road a bit again, starting with a client in Memphis. Expect several reviews over the next few months from this neck of the woods, but the first place I stopped was Germantown Commissary.

Monk: Those miles in the car won’t be ideal from a Speedy’s work/life perspective but on the other hand, it should be great for the blog!

Speedy: Germantown Commissary is not really a commissary at all – it’s really just a barbecue joint. It apparently started that way, but after selling some ‘cue he had been smoking in his parking lot for a party, owner Walker Taylor decided to continue selling pork shoulder. It’s got the look and feel of an old timey barbecue joint and my guess is that things have not changed there a whole lot over the years. I was seated immediately and approached by a waiter, who enthusiastically took my order.

In true Barbecue Bros fashion, I ordered a combo plate, with pork, ribs, and sausage. The Commissary was out of brisket (it was late in the day), so I’ll have to wait for the next trip to try that. The food came out quickly and I was ready to dig in.

IMG_0589

As expected, the three meat combo was easily enough food for two people. I started my meal with the pulled pork, which came with large pulled chunks with a sweet sauce already applied. Overall, the pork was tender and I could taste the smoke, but the sauce lacked the tang that I normally enjoy. I also wish it had been pulled a little better, as the chunks were a little hard to navigate. Don’t get me wrong – I enjoyed it, but i think this pork would suit better a sandwich than eating alone.

IMG_0592

I next went to the sausage, which I thought was quite good. It had a nice snap and a good, slightly spicy flavor. I could taste the smoke, but was not overpowered with it. The sausage also came with sweet barbecue sauce on it (the same sauce as the pork), but it worked better with the sausage than the pork, in my opinion. The plate came with two full links, so there was plenty of sausage. I would certainly order this again.

IMG_0591

Monk: Next time, would you order either the pork or sausage with the sauce on the side?

Speedy: I’d probably stay away from the pork altogether, unless I just wanted a sammie. The sausage I thought was very good with the sauce on.

IMG_0590

The star of the show, however, was the ribs. A full slab of spare ribs was delivered, topped by only dry rub (I was not asked wet or dry). I understand why no sauce was applied – none was needed. The ribs were cooked perfectly, offering a clean bite without falling off the bone. The flavor was great – able to taste a mixture of the pork, the smoke, and the seasoning, which had a hint of spice and a hint of sweetness. My only complaint is that i thought the slab could have been a little meatier, and it was a little awkward to handle, as the meat was not trimmed at all. Overall, the ribs are a must order at Germantown Commissary.

Monk: I predict that Speedy will become a Memphis ribs expert over the next few months. Hmm, perhaps a power rankings of them will be in order…

Speedy: As with all barbecue in Memphis, I entered into this meal with high expectations. While I was slightly let down by the pork, the sausage and ribs more than made up for it. I also want to mention that the service I received at Germantown Commissary was top notch – everyone could not have been nicer. All this means I will definitely be back.

Ratings:
Atmosphere/Ambiance – 4 hogs
Pulled Pork – 3 hogs
Sausage – 4 hogs
Ribs – 4.5 hogs
Sides – 3 hogs
Overall – 4 hogs
Germantown Commissary Menu, Reviews, Photos, Location and Info - Zomato

IMG_0593

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

IMG_5792
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

Cook’s BBQ – Lexington, NC

IMG_1013 (2)
Name
: Cook’s BBQ
Date: 11/25/17
Address: 366 Valiant Dr, Lexington, NC 27292
Order: Monk: Three meat combo plate (chopped pork, sausage, ribs) with red slaw, hush puppies, fries, and Cheerwine; Speedy: Three meat combo plate (coarse chopped pork, brisket, ribs) with red slaw, hush puppies, tater tots, and Cheerwine (link to menu)
Price: ~$17 each

Speedy: Monk and I were both embarking on a post-Thanksgiving drive from High Point to Charlotte (albeit in different vehicles), so we planned on a noon rendezvous at Cook’s BBQ in Lexington. As I was driving up, I thought that I might be entering a scene from Deliverance, and that possibly Monk was trying to kill me. Good news – he wasn’t, and Cook’s BBQ is real.

Monk: It is a bit of a weird location for a barbecue restaurant but I would never “Deliverance” you, Speedy. Off of 85, you go drive down Highway 8 south of Lexington proper and take a few turns on country roads. Then you drive past a few houses before happening on Cook’s in a dead-end at the end of a residential street.

The restaurant has been around since 1969 (though the current owners took over in 1984) so they must be doing something right, even if I feel it’s hardly ever mentioned along with the other Lexington joints. To add to its bona fides, it was also included along with Lexington Barbecue, Skylight Inn, Allen & Son’s, and other NC barbecue heavy hitters in this 2012 Washington Post primer on NC barbecue ahead of the Democratic National Convention in Charlotte. I had been wanting to stop in for years, particularly once I realized they were open on Sundays – a rarity for most family-owned barbecue joints.

Speedy: One thing that’s a little different about Cook’s from most Lexington style joints is the variety of meats. In addition to pork, they have brisket, ribs, and sausage. As Monk and I do when we see lots of meat, we ordered it all. I opted to go with coarse chopped pork (for a change of pace), the ribs, and the brisket. Monk had the same order, but subbed sausage instead of brisket. We both had red slaw and some form of fried potatoes (tots or fries).

Monk: The table agreed that the sausage was the best meat that we tasted that day, though I don’t know where Cook’s gets its sausage from or whether its house made (I suspect its not). In any case, it’s good.

Speedy: Agree, and I will order it should I go back. The brisket surprised me. NC brisket is generally plain bad (I’ve sworn it off a time or two myself), but this stuff was decent. Not on par with anything I’ve had in Texas, but it was definitely passable.

Monk: I did read afterwards that its one of only two places in Lexington that even serves brisket, so its definitely an anomaly. The ribs were a bit overcooked and fell apart as soon as I attempted to pick up the rack. Not to mention they were overly slathered in a thick, sweet sauce. I would avoid.

Speedy: I didn’t care for the coarse pork. It was a mistake to order it that way. Monk enjoyed the fine chopped better. The sides were all good – particularly the hush puppies.

Monk: I had higher hopes for Cook’s being a hidden gem that might sneak into my personal best of NC list but perhaps my expectations were too high. While Speedy and I agreed that the meats were mostly above average, I don’t know that either of us will be going out of our way to make a special trip out to Cook’s Barbecue anytime soon, threat of Deliverance or not.

Ratings:
Atmosphere – 3 hogs
Pork – 3.5 hogs
Brisket – 3 hogs
Sausage – 4 hogs
Ribs – 2.5 hogs
Sides – 3.5 hogs
Overall – 3.5 hogs
Cook's Barbecue Menu, Reviews, Photos, Location and Info - Zomato

Woodlands Barbecue and Pickin’ Parlor – Blowing Rock, NC

IMG_20170915_125342
Name: Woodlands Barbecue and Pickin’ Parlor
Date: 9/15/17
Address: 8304 Valley Blvd, Blowing Rock, NC 28605
Order: “The Hog” (pork, beef, ribs, and wings) with red slaw and collards (link to menu)
Price: $19.99

Monk: Let me state for the record that visiting Woodlands Barbecue and Pickin’ Parlor (quite a mouthful, that name) in Blowing Rock was neither the choice of Speedy nor me on our annual guys trip. But of course, when our Yelp Elite friend Dan chose it based on friend’s recommendation, we happily obliged. Though, just how would a combination barbecue and mexican restaurant located in the mountains of NC actually turn out? Turns out: not bad but not great.

Speedy: I had passed Woodlands on my drive in, so was definitely intrigued. And seeing a cheap combo platter on the menu made me very happy. Not as happy as when the waitress asked us what college we went to, but happy nonetheless…

Monk: …doing work at 35, son!

Speedy: For our order, we went with “The Hog” – the smaller of the two combo plates, as we were told the bigger combo (“Pig Out”) was the same plus three more sides. Well, we were there for the meat, so that didn’t seem worth while to us. The hog came with pork, brisket (both chopped), ribs, and wings, so it was basically perfect. We added on red slaw and collards.

Monk: Seriously, what two people need six sides? This was the second time in three weeks that I’ve seen chopped or pulled beef on a menu as opposed to sliced brisket. The common denominator? Western NC mountain barbecue joints. A quick search doesn’t yield much information about this style of barbecue but anecdotally I recall hearing in my travels that this was a popular barbecue meat in the mountains of NC. As for this version of pulled beef…it was actually not bad! The pulled strands of beef were smoky and had a good texture. I’m curious as to what cut of beef this was pulled from, but it was in the running with the pork for the best meat of the meal.

Speedy: The ribs, on the other hand, were a bit of a miss. They were big slabs of spare ribs, and could have been trimmed to the St. Louis cut for a much better presentation. When we ordered, the waitress asked us if we wanted spicy or sweet, telling us spicy meant vinegar. Of course, that’s what we chose, thinking it was in context of the pork. Instead, our ribs had the vinegar sauce on it and it just didn’t work that well. The cook and the tenderness of the ribs were OK, but overall, (start Randy Jackson voice) they just didn’t do it for me, dawg.

Monk: These full wings were weird and required makeshift butcher work on our part to separate the drumette from the flat from the tip. The aforementioned spicy vinegar sauce didn’t work as a wing sauce but the other option was more of a KC Masterpiece-type thick sauce so really there were no good options. I simply did not care for them and would not recommend them as an order. None of the sides rose above standard and are worth mentioning.

Speedy: I actually do want to mention the sides, Monk, because the collards were terrible. Throw some pork or bacon in there, people! Overall, however, it was a mostly pleasant dining experience, despite the fact that we had to deal with an obnoxious Yelper while we were eating (Hi, Dan! Also, thanks for the photos!). Would I recommend as worthy of going out of your way to try? No way, but I’d consider stopping in at Woodlands Barbecue and Pickin’ again should I return back to Blowing Rock.

For more reviews:
Yelp God Daniel B

Ratings:
Atmosphere – 3 hogs
Pork – 2.5 hogs
Beef – 2.5 hogs
Ribs – 2 hogs
Wings – 2 hogs
Sides – 2 hogs
Overall – 2.5 hogs
Woodlands Barbeque Restaurant Menu, Reviews, Photos, Location and Info - Zomato

Okie Dokies Smokehouse – Swannanoa, NC

Name: Okie Dokies Smokehouse
Date: 9/1/17
Address: 2375 US Hwy 70, Swannanoa, NC 28778
Order: Big Combo (chopped pork, chopped beef, and ribs) with collards and red slaw (link to menu)
Price: $14.99

Monk: In the Asheville area, there had been still a couple of places in the surrounding towns that have caught my eye to check out when I’m in the area. I thought a much needed dinner break on the way to Gatlinburg, Tennessee would be a great opportunity to knock one off my list – Okie Dokies Smokehouse in Swannanoa . In the end, we made the stop but it turned out to be an abbreviated one to the small joint off US-70 15 minutes east of Asheville.

As Mrs. Monk and the Monkette got some air, I took the liberty of ordering a Big Combo with three of the meats and two sides to share with the missus. Little did I know, we would eventually be taking that order to go and the meal would be evaluated in the car 30 minutes down the road.

The chopped pork was moist and had some decent wood smoke but didn’t knock my socks off. I will say that I do appreciate that Okie Dokies cooks over wood and that you can taste it in the meat.

Chopped beef is not something you see much in NC – I can think of maybe two other places I’ve been to that serve that style – and let me be clear that we definitely aren’t talking chopped brisket like they do in Central and East Texas. This beef was served pulled and chopped in a similar manner to the pork. While moist enough, I think this meat illustrated why you don’t see it more often in these parts – it just doesn’t do anything exciting for the eater.

The ribs were a bit overdone, pulling away from the bone really easily. The rub and sauce had some decent taste to it though.

There’s not too much to say about the sides except that the hush puppies were freaking excellent.

I wish could say more about the atmosphere and the building itself or even had more photos to share but sometimes life (and in this case, the Monkette) intervenes. If it is any indication, next time through, I would stop in again at Okie Dokies Smokehouse on my way to or from Asheville without hesitation though. I liked what I saw for the most part.

Ratings:
Atmosphere – N/A
Pork – 3 hogs
Beef – 2.5 hogs
Ribs – 2.5 hogs
Sides – 3.5 hogs
Overall – 3 hogs
Okie Dokies Smokehouse Menu, Reviews, Photos, Location and Info - Zomato
 

Franklin Barbecue – Austin, TX (RE-REVIEW)

IMG_1612
Name
: Franklin Barbecue
Date: 7/21/17
Address: 900 E 11th, Austin, TX
Order: 2 pounds brisket, 1 pound ribs, 1 pound ribs, 1 pound sausage (link to menu)
Price: $120-ish

Speedy: Less than 24 hours after my excellent visit to La Barbecue, I was ready to get back at it, this time to the legendary Franklin Barbecue. Rudy dropped me off at 6 AM to get in line and went to take care of some things at work, re-joining me about 8. Getting there that early, I expected to be first in line, but in reality, there were three groups and about 12 people in front of me. Fortunately, I was still there in plenty of time to be shaded for my entire wait, which was hugely clutch. I spent most of the time sitting in a tailgate chair and sipping Lone Stars, so all-in-all, it was a pretty good morning.

Rudy: The shade part was the best by far. I don’t know how the people in the 2nd half of the line made it, I guess just more Lone Stars.  

Speedy: Around 9:00, someone came around to ask what we were ordering, in order to get a good idea when food was going to run out. You weren’t bound by the order, but it was a good way to understand how far the food would go.

Around 10:30 am, I went inside to hit the bathroom (which they opened up around 9:30), and I saw the Godfather himself – Aaron Franklin. I was a little bummed he didn’t recognize me as a Barbecue Bro (AARON – ARE YOU EVEN READING??), but it was pretty cool he was there.

Rudy: I’ll chalk it up to him just being intimidated by your presence. I am sure he scampered to the back to make sure everything was up to snuff. In all seriousness, I think it is great that they open the building early to people that need to use the bathroom or want to purchase drinks or merchandise. I feel like many places would keep the doors closed until they open for food. That was a nice touch.

Speedy: Eventually, the restaurant opened, and Rudy and I were to the front of the line pretty quickly. Like at La Barbecue, we were given a bit of brisket to much on, and it was every bit as good as the previous day, only this time I was expecting it. No matter – we placed our order, got our meat, and found a table to sit at and dig in.

I’ll start with the brisket since that’s what it’s known for and my God, it is incredible. The peppery bark was perfect, the meat was tender and flavorful, and it was simply divine. The previous day I had claimed I had eaten the best brisket I’d ever tasted, but this was every bit its equal. Just absolutely phenomenal.

Rudy: I agree, if barbecue places in Texas are judged primarily on brisket, you have to hit it out of the park to be listed as the best, and Franklin’s did. The bark was amazing, but the flavors ran all the way through the meat, so no matter what bite you got, it was great. We got moist brisket, and the fat was perfectly rendered as opposed to many other places where you end up with a huge glob of fat with drier meat around it.

Speedy: Rudy had been raving about the ribs, so they were what I tried next. I’ve eaten lots of awesome ribs in my day, but these ribs stacked right up there with the best of them. They were perfectly cooked – giving a clean bite every time. The flavor was amazing – with just the right amount of rub that had a touch of sweetness. The ribs were glazed, so neither wet nor dry, which worked perfectly. These may not have been the best ribs I’ve ever had, but I’d say they’re in the top 5. Overall, you’d be remiss to skip out on these at Franklin.

Rudy: Top 5?!?! I need to eat some of the places you’ve been eating! I love them because of the flavor, the fact that they are tender and moist without being wet ribs. They are my favorite by far.

Speedy: The pork was also a great showing. Tender and a little vinegary, it was everything you’d expect from a good pulled pork. In a normal setting, I’d write more to rave about the pork, but it was a distant third in this offering. Not to say it wasn’t very good, but brisket and ribs were the co-headliners.

The sausage was good – considerably better than La Barbecue, but I wouldn’t order it again. Stomach room at Franklin is too precious to waste on just an above average meat. At many barbecue places this would be the top offering, but at Franklin, the brisket and ribs rose to the top.

Rudy: The pork was a pleasant surprise for me because I had not had it before. What I’ve had other places is usually a peppery pulled pork (which this included) but the difference here was the slight taste of vinegar that you don’t get with most other Texas pulled pork. That gave it a distinct flavor compared to the other meats and also made it closer to NC pulled pork, which was a welcome bit of home for me. As far as the sausage, I agree, it was good but I could have done without it in lieu of more of the other 3 meats.

Speedy: The question that came up often after the trip was whether Franklin Barbecue was worth the 5 hour wait. It’s not something I’d do every weekend, but I think it was absolutely worth it. Overall, the wait was a rather enjoyable experience, and if I wasn’t already obsessed with barbecue, I’d call the meat life-changing. I can’t wait for my next trip to Franklin’s!

Ratings:
Atmosphere/Ambiance – 4 hogs
Brisket – 5 hogs
Ribs – 5 hogs
Pork – 4 hogs
Sausage – 3.5 hogs
Sides – N/A
Overall – 5 hogs
Franklin Barbecue Menu, Reviews, Photos, Location and Info - Zomato

Hard Eight BBQ – Coppell, TX

IMG_1592
Name
: Hard Eight BBQ
Date: 7/17/17
Address: 688 Freeport Pkwy, Coppell, TX 75019
Order: Brisket, pork ribs, sausage, fries, corn bread pie (link to menu)
Price: Can’t remember, maybe ~$36?

Speedy: Recently, I had a short work trip to Dallas, which I turned into a more extended trip to visit Rudy in Austin. With a busy work schedule and a couple of planned trips to ‘cue joints in Austin, I only stepped away for one ‘cue meal in Dallas. Hard Eight was the most conveniently located and was recommended by the client, so there we went.

Monk: Dang, another Texas visit that Speedy makes that I didn’t get to go on. What is this, the third time?

Speedy: It is, indeed. Some of us are just more dedicated to the readers than others…

Entering the parking lot, you could see stacks and stacks of wood, and a large outdoor smokehouse with a roof. Smartly, Hard Eight keeps all the meat in a stone oven-esque thing right in front of the cash register, forcing you to order 3x more meat than you can possibly eat.

Monk: Is this the Instagram that inexplicably led to exactly 300 likes as of this writing? Which is by far the most ‘Gram likes any photo of ours has ever had by at least 200?

Speedy: Yes, it is. Except that it’s totally explicable. The followers – they love me. It sucks being second, doesn’t it, Monk.

IMG_1593

That said, I ordered the brisket, sausage, and pork ribs even though I was with co-workers. When it comes to barbecue, I have no shame. The meat is cut and weighed in front of you and you pay by the pound. You then proceed to a cafeteria style line for sides, which I’m told is not uncommon in Texas. You then pay at the end. I don’t know how much my meal specifically cost, but the total for three people was $60. Judging by volume, mine was at least 60% of that.

The interior was large, with plenty of seating, and there was also a good sized covered porch. This day was too hot to eat outside, so we sat at an inside high top and dug in.

Since this joint is in Texas, I’ll start with the brisket. I was very pleased with the brisket. It had decent (not great) bark, good flavor, and a nice tug. It was only slightly dry, but overall didn’t need sauce. At the time, I thought I was having fairly top notch brisket, but (spoiler alert) after a couple of briskets in Austin, I had to re-adjust my internal scale and bump this brisket down a bit. Still, I enjoyed it quite a lot.

Monk: This is true. After this visit, Speedy was raving about Hard Eight. After his subsequent trip to Austin, a little less so.

Speedy: The sausage also was good – it had a nice flavor and held together well. The sausage was sliced at the front and not served in links, and I have no idea if it was made in-house, but it has nice smoke and was cooked well. I would have preferred a little more spice, but overall, a good offering.

The ribs were nice and meaty and had good flavor. They were not dry, but I did end up adding a little sauce. They were cooked well – offering a clean bite without falling off the bone. I would have enjoyed a little more rub, but an enjoyable, if unspectacular rib.

IMG_5365

Overall, I enjoyed my experience at Hard Eight BBQ. I feel like had I written this review immediately, it would have scored higher, but a couple of experiences later in the week just overshadowed it. That said, I wouldn’t complain about a return trip.

Ratings:
Atmosphere/Ambiance – 4 hogs
Brisket – 3.5 hogs
Ribs – 3 hogs
Sausage – 3.5 hogs
Sides – 2 hogs
Overall – 3.5 hogs
Hard Eight BBQ Menu, Reviews, Photos, Location and Info - Zomato