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Franklin’s brisket via Goldbelly, review
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I would love to do that some day. Every time I get a chance to try some really excellent bbq: Dinosaur, Smoq, Chubby’s, and others; I learn something, take it home in my memory, and figure out how to get mine to that place. Reading and writing is fine, but experiencing is what opens your eyes and your taste buds the most.
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I hear you Jerod Broussard. That's good of you. I try to tip min 20% and 25%+ if it was especially good service, irrespective of the food.
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Tips got me through college, and I don't eat out often. A good tip is a great way to make someone's day and restore their faith in the human spirit.
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Thanks for sharing this! Someday I’ll probably try one, but in no hurry and I miss out, I won’t .
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I tend to agree that a well cooked brisket does not require a PhD in "rocket science". I don't know that anyone down here touts their brisket as being "magical" which would invoke an aura of "mystic" surrounding it, I just think it's come to be the gold standard for how one should be cooked. I certainly see the same kind of attributes given to Kansas City/Memphis and Carolina pork all of which are excellent and probably in their own right the gold standard for them as well. But I've had some mighty excellent whole hog up in the Piney Woods of East Texas due to cooking via those same standards. It doesn't matter where you are but how you do it !!
That said, get on your horse, ride on down and try some of that brisket fresh out of the smoker and compare that to the frozen one they sent you. It's a whole different experience I promise you.
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Spent $17 plus $10 tip for Little Caesars delivery Sunday. Still eating on it and I fell asleep minutes afterwards, so not enough money loss to stress over it.
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Great writeup, thank you. I too chuckle when I see things like Texas BBQ is better, has that certain mystique, but I suppose if I lived there I'd flaunt it too. And there's something to be said for the convenience. Ordering a pizza - is it worth $30 or whatever in flavor alone? Maybe, maybe not. But in time & mess saving? Absolutely.
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A final note, I did write to Goldbelly pointing out that the product arrived frozen rather than fresh. I didn’t ask for anything in return, in fact said specifically I didn’t want anything. I got a coupon for $15, good until 12/01/2021. I might use it, I might not, and I’m sure they pass out coupons like that pretty regularly. But it is a nice gesture.
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Sid P I used to separate the point and flat, and temp them separately and pull them separately. And I got very inconsistent results. Then I read somewhere to temp it in the deepest part of the whole brisket, and "the point will take care of itself." That is when my briskets turned from good briskets into "WOW". And trimming all the loose stuff makes a difference. That 3†piece of 1/2†thick flat at the end isn’t going to be edible after 15 hours. You’re better off saving those for other uses.Last edited by Mosca; September 20, 2021, 12:59 PM.
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