Hey folks, I posted in this section yesterday looking for good recommendations for BBQ in Galveston. I just got back from having a huge lunch at Koop's BBQ Kitchen at Broadway/Ave J and 45th St. It was absolutely fantastic, some of the best BBQ I've ever had. It's run by a husband and wife team, and Mr. Koop took my order. I told him I was a home meat smokin' guy and that I belonged to this here forum, and he confidently replied, "Challenge accepted!" with a wink.
Asked him for what he'd recommend for a first timer, and he suggested the two meat plate with brisket and pork ribs, so that's what I did. He asked if I wanted the brisket fatty or lean, a nice touch, and I went for the point.
I was the first one in the door at opening time, 11am, breaking away from the conference I'm here for. By the time I sat down, there was a sizable line - a very good sign.
Within a few minutes, the young man handling tables delivered my tray. Paired the meal with a Dublin Texas Root Beer, made with cane sugar. For sides, I went with mac & cheese and their "brisket beans".
Very nice touch delivering the point slices and some burnt ends. And OMFG, the brisket!!!
Absolutely melt-in-mouth tender, fantastic bark, explosively juicy. I forgot to ask what kind of wood they cook with.
Pork ribs were also awesome, and had been sauced lightly with a thin, penetrative sauce that was both a touch sweet and tangy with some zip.
The ribs were tug-off-the-bone, not fall-off, as is right and proper. My one quibble was that the ribs could have cooked just a wee bit longer, the tug was just a trifle stronger than perfect IMO. Very much a nitpick.
The mac and cheese was good, but the brisket beans were spectacular. Not sure what kind of beans they were, but I'm assuming pintos. They had chunks of brisket in there, but also finely diced/chopped onion, green onion, and jalapeno for a very nice kick. A big bowl of just those would have been a fine meal.
I gave it all I had, but could not quite finish. Left a bit of meat on the second rib bone and couldn't eat the third slice of brisket, and only about half of each of the sides. I'm totally stuffed! I'll be sure to return here any time I'm in town, that's for sure. If you're ever in Galveston, you gotta check it out.
Asked him for what he'd recommend for a first timer, and he suggested the two meat plate with brisket and pork ribs, so that's what I did. He asked if I wanted the brisket fatty or lean, a nice touch, and I went for the point.
I was the first one in the door at opening time, 11am, breaking away from the conference I'm here for. By the time I sat down, there was a sizable line - a very good sign.
Within a few minutes, the young man handling tables delivered my tray. Paired the meal with a Dublin Texas Root Beer, made with cane sugar. For sides, I went with mac & cheese and their "brisket beans".
Very nice touch delivering the point slices and some burnt ends. And OMFG, the brisket!!!
Absolutely melt-in-mouth tender, fantastic bark, explosively juicy. I forgot to ask what kind of wood they cook with.
Pork ribs were also awesome, and had been sauced lightly with a thin, penetrative sauce that was both a touch sweet and tangy with some zip.
The ribs were tug-off-the-bone, not fall-off, as is right and proper. My one quibble was that the ribs could have cooked just a wee bit longer, the tug was just a trifle stronger than perfect IMO. Very much a nitpick.
The mac and cheese was good, but the brisket beans were spectacular. Not sure what kind of beans they were, but I'm assuming pintos. They had chunks of brisket in there, but also finely diced/chopped onion, green onion, and jalapeno for a very nice kick. A big bowl of just those would have been a fine meal.
I gave it all I had, but could not quite finish. Left a bit of meat on the second rib bone and couldn't eat the third slice of brisket, and only about half of each of the sides. I'm totally stuffed! I'll be sure to return here any time I'm in town, that's for sure. If you're ever in Galveston, you gotta check it out.
Comment