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Always wanted to learn how to make home-made sausage. A common skill of my Tex-German ancestors. Rural folks. Pretty much every family had their own smoke house.
Lost traditions and skills
F'n , this looks good. That black crust...
smh
Always wanted to learn how to make home-made sausage. A common skill of my Tex-German ancestors. Rural folks. Pretty much every family had their own smoke house.
Lost traditions and skills
F'n , this looks good. That black crust...
No Smitty's, No Black's, No Live Oak . . .putting that alcoholic loser Mueller on there.
Edit: I see Black's now.
Love Black's brisket. Their sausage isn't anywhere close to City Market's, but the brisket is really flavorful every time I go. Smart business plan to make you walk through all the sides first to get to the meat too. You go to City Market or Smitty's and it seems like no one gets sides, but you rarely see someone walk past that setup empty-handed at Blacks.No Smitty's, No Black's, No Live Oak . . .
Edit: I see Black's now.
For me, the big let down of a lot if not most of BBQ places are the sides. Take for instance the custom of serving ty white bread - unacceptable. And canned beans and non-homemade potato salad/cole slaw is all too common.
Franklins in Austin is honest to God, life changing....just get there early!
I only eat ty white bread at Texas BBQ places, and it is badass there. That and a Big Red and I am set.
Yeah, ty white bread is great with the sauce. Ever since I saw CosmicCowboy post about jalapeno cornbread though (thought it sounded horrible) I haven't been able to pass the stuff up at Black's. It's not even that great of cornbread, but have def become a big fan of the stuff after trying it. Other than that though, it's usually 2 of brisket/ribs/sausage + ty white bread + Big Red.
Good bread is so much better, why settle for less? The same effort put into making BBQ should be put into every thing else. After a recent trip to Germany, I'm convinced Americans are stuck on dumb, baby-food bread. You couldn't sell our white bread to a dog over there.
lol
mcdonalds is quite popular over there
So are gummy bears. But since we're discussing neither gummy bears nor hamburgers, a rather curious ejaculation on your part.
Like I said, stuck on dumb.
i didnt realize hamburgers weren't made with bread. my mistake.
german supermarkets stock basic sliced american style bread and frozen white buns, but i guess your whole three days in germany means you're quite the expert on economics and preference. here's a hint - cheap is good even if it means myself ejaculating into your girl's buns.
Last edited by The Reckoning; 05-16-2013 at 02:47 AM.
upping post count
Last edited by The Reckoning; 05-16-2013 at 02:47 AM. Reason: post count
German Supermarkets stock all kinds of things, including American beer on occasion. That doesn't mean that American beer is standard in Germany. It's exactly the same with ty American bread.
Yes you can buy baby-food American factory bread in Germany, but it's not the standard. Their bog-standard German bread is miles better than our ty whitebread. Do you dispute that?
they have more of a leniency toward wholegrain bread and nuts. yes it's good, but america has other specialty breads such as banana bread (which my german girl LOVES but they don't have in germany). they also love croissants. you can also buy better breads than plain white bread n the US, but we have less markets. it all depends on the context and what the situation calls for. they do buy american bread (they call it toast because that's what they usually use it for) but mostly prefer the white bread rolls because you can shape them easily.
and no, you can't compare german beer with bread. that's an entirely different monster.
Sure you can: American beer, American whitebread vs German beer and German bread. Beer & bread go hand in hand after all.
I'd say Germany wins hands down for people who prefer quality and taste.
Regional beers and bakeries on every corner are standard in Germany (and many other places that care about that kind of thing). Not the case in the US by and large. That's unfortunate.
BBQ is a quality, hand-crafted product. It deserves quality sides, not factory bread and stuff out of the can. You can find quality sides in the bbq world, but the standard trends towards crap IMO.
I guess we'll have to wait for Texas Monthly's top 50 BBQ sides in Texas, now.
Oh my stars........
WTF?SAN ANTONIO
The Granary 'Cue and Brew
Two Bros. BBQ Market
Two Brothers is way overpriced Q
Where the is the Granary? Never heard of it.
The ty white bread freaked my parents out the first time they visited me in Augusta. Then they learned it's not true southern bbq without it. Utilitarian and delicious.
I really, really loved the chicken at Coopers in Llano, it's probably all I'll have next time I go. I sat with some locals there and they said they only go there for the chicken and haven't had anything else there for years.
I only have brisket and chicken at bbq places. I don't like beef ribs and I make the best pork babybacks in the world in my backyard. There's great sausage all over the place around here so I don't waste tummy space on it at a good bbq joint.
I used to go there quite a bit in 2006 when I'd be in Lockhart for work. The brisket was solid, but going through that line of sides was the ! I miss that place!
I just ate at chisholm trail about 3 weeks ago for lunch..............slammin sides and BBQ. I had greens, home made Mac N Cheese, cabbage, sausage, brisket, corn bread, green beans.........and a nice half n half Tea.
So Franklin's got #1. Pecan Lodge #2. Eh. I'm sure the "weirdness" of the town had some influence.
Yeah, that's the on thing that's cool about Cooper's. They have a gazillion sides. It's the perfect place to go if you have that one annoying vegetarian in the group. Live Oak's side are pretty boss too. All made on site from scratch. Them collard greens . . .
Telling you though, Franklin's is absolutely amazing. Dude only uses salt and pepper on the brisket too. I don't understand why it's so much better than anything else I've had.
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