The Oak Texas BBQ & Catering – Nashville, TN (food truck)

Name: The Oak Texas BBQ & Catering
Order: 3 meat combo (brisket, beef hot link, bacon brisket) + cilantro slaw
Pricing: $$

Speedy: If I’ve said it once, I’ve said it a thousand times – ordering brisket outside of Texas is a dangerous proposition. However, a few places have opened my eyes to the possibility of awesome brisket outside of Texas, and one in particular made me a believer in food trucks. So when I found out The Oak Texas BBQ was going to be outside my new favorite brewery in Nashville (shout out, Crazy Gnome), I knew I had to try. 

Monk: It’s been a fun ride watching Speedy walk back his original declaration of never having brisket outside of Texas.  

Speedy: I showed up just after noon to a small line, and I quickly got excited seeing the two large Texas style offset smokers burning large chunks of wood. By the look (and smell) of things, I was in for a treat.

Of course, I went with all three meats offered, plus the cilantro slaw on the side (skipping the cheese grits). It wasn’t long before this delicious Texas trio was delivered to my picnic table and I was able to dig in. Of course I started with the brisket. I asked for a mix of fatty and lean and was given two generous slices of brisket. The brisket was cooked perfectly, had sufficient moisture, and a wonderful, peppery bark. It didn’t quite melt in my mouth in the same way that the best brisket does, but it was definitely a brisket to be remembered. Martin’s has officially been unseated as the best brisket I’ve had in Tennessee. 

Monk: Wow, that’s high praise, as Martin’s was fantastic when we tried a couple years back and declared that it was just a slight notch below the best in Texas.

Speedy: Next up was the beef hot link. The hot link had good flavor but could have used a little more snap in the casing, and maybe a touch more heat. I enjoyed it, but it was a distant third place in terms of meats for me. 

Finally, saving the best for last, was the “bacon brisket” aka smoked pork belly. My goodness was this delicious. Surrounded by the same peppery bark as the brisket, but with that great pork flavor, this was the best barbecued meat I’d had in months. Really, really phenomenal stuff and a must order. 

Monk: I smoked a pork belly a few months back in a similar manner (in addition to pork belly burnt ends) and freakin’ loved it. I still haven’t smoked a second one yet, so I need to do that soon so I don’t make myself a liar.

Speedy: The cilantro slaw was nice and crunchy, but could have used a little more vinegar zing. However, it was worth ordering. 

Monk: The Oak sounds fantastic and definitely worth a stop next time I’m in Nashville. Will they be a regular food truck at Crazy Gnome (which I also want to check out)?

Speedy: Great question, Monk. I know they have plans to be back on September 26, but don’t know otherwise. I’m definitely hopeful that it becomes a regular occurrence. 

Ratings:
Atmosphere – 5 hogs (at Crazy Gnome)
Brisket – 4.5 hogs
Beef Hot Link – 3 hogs
“Bacon Brisket” – 5 hogs
Sides – 3.5 hogs
Overall – 4.5 hogs

Linkdown: 9/16/20

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Monk: When I moved to Charlotte in 2005, I was surprised at the lack of barbecue options in town. Though had I been paying attention then as I do now, it shouldn’t have been too much of a surprise. Mac’s Speed Shop was a fun option for awhile but eventually fell off a cliff after it jettisoned its original barbecue partner and began to expand too quickly. It wasn’t a few years living in Charlotte until I finally checked out Bill Spoon’s Barbecue on South Boulevard, and while the style of barbecue seemed out of place (eastern NC whole hog in the Piedmont?) it was clear to me that it was Charlotte’s classic barbecue joint.

Unfortunately, as of close of business today after 57 years in business, that will no longer be the case. It was announced on Facebook Monday by current owner Steve Spoon, who in 2006 bought it from his grandfather Bill and began operating the barbecue joint in much the same way he had since he opened it in 1963 (albeit in a different location than their current one on South Boulevard). Screw you 2020, and screw you COVID-19.

Kathleen Purvis summed it up perfectly with this poignant quote that doubles as a warning for us lovers of other classic joints: “If all the hard lessons of 2020’s season of terrible teaches us anything, it’s that: Those places don’t last, can’t last, if we don’t make sure of it.

Charlotte Magazine’s Greg Lacour also pitched in, noting that the restaurant was struggling before COVID and had been operating in takeout only mode for the past few months

Sadly, its taken the restaurant closing for Charlotte to show up again

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Monk: BBQ&A host Robby stops by The Bar-B-Q Shop, a Memphis barbecue institution, to meet pitmaster Eric Vernon (as well as his dad Frank) for spare ribs, a Texas Toast barbecue sandwich, and barbecue spaghetti.

Description: Eric Vernon at Memphis’s The Bar-B-Q Shop is a second generation Pitmaster. He was nice enough to give us a tour of the restaurant, shares it’s history and introduces us to his legendary dad, Frank Vernon. Eric and Robby talk dry, wet, and glaze ribs and eat the #1 ribs in America (maybe the world). They top it of with the Original Texas Toast BBQ Sandwich, Smoked Bologna Steaks and Bar-B-Q Spaghetti. Check out the Bar-B-Q Shop: https://thebar-b-qshop.com/

Linkdown: 6/10/20

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