Well, the brisket was excellent and the jalapeño cheese sausage was good. This is weird for a Texas BBQ joint, but I give a very slight edge up for the spare rib over the brisket. I would do the same for the Old 300 we ate at yesterday, but the Burnt Bean was significantly better. The pickled onions were a nice touch at the Old 300.
As Panhead John mentioned, we waited about an hour to get into the restaurant. He happened to be near the front of our group (anyone surprised?) and instead of welcoming us into the place, this is what we got:
I drove down from TN, in part to visit some friends in Shreveport, but really so I could bring a cooler and visit the famous HEB. So after that excellent meal, we made the stop. I was impressed. I resisted the waygu brisket (at least for now, I have to pass a couple of them on my way home), but I did pick up a few items. Dino beef ribs, a prime tri tip, a couple t bones, a prime chuck, and some shorty beef ribs. And of course, since I was with a bunch of enablers, I got a bottle of a local cabernet, some BBQ Sauce, and some rub. The 2 gringos rub is actually courtesy of TxF and his lovely bride.
Last edited by klflowers; October 17, 2022, 09:17 AM.
We are sitting out on the big deck enjoying the evening. Most of us are still full and have leftovers from lunch and last night's dinner but some are ordering pizza from a local pizza joint. I cooked up the last of the brisket boudin that I made in July, l will let the others post their critique.
This was great stuff. I wouldn’t change anything in the flavor profile. It was super. The only thing I could suggest would be maybe a little more rice to make it firmer like traditional Boudin. But, trust me if you don’t change anything and I’ll still be in line for some. I was trying to exercise restraint last night so others could have some.
Sunny aka..[LAPorkButt] and his wife Irene were finalists in tonight’s pillow fights. Sunny lost by a hair, word on the street is he’s demanding a rematch.
Recently RonB made a cutting board he posted about. He mentioned to me that he had enough wood left over to make a little bit smaller one, in addition to the one he posted here recently. A few weeks ago I was lucky enough to snag the smaller one, which is a perfect size for my kitchen. I paid him for it and he brought it to the MeatUp Friday. The pics don’t do it much justice, better appreciated in person. This is probably the finest looking board I’ve ever seen!
Last edited by Panhead John; October 16, 2022, 01:10 PM.
I think John threw in some other stuff, probably some of those bootleg plates. I offered RonB significantly more dollars and he wouldn't take the cash. Or maybe he just is honorable and stuck with the original deal??? Nah
With photography as a hobby for many years, you would think that I took lots of great photos. You would be wrong. I did manage to get three.
A sunset to prove I was there.
John being, well, John.
Lunch at the BB:
Brisket sandwich which I think was the cheapest way to get brisket. The meat was moist, tender, and flavorful - high on my list of favorite briskets.
Two pork rib bones. These were great - I loved the flavor and they had just a slight amount of tug.
Bacon ranch potatoes (I did not see any bacon in mine, but it was still very good.)
Southern style green beans (Different than what I grew up eating, but still very good too.)
Donw We did have a great time as usual, thanks to the type of people our members are, kind, generous and very amusing! If you get a chance to go to one, highly recommended! Maybe you could hit WayneT ‘s spring MeatUp if it was to work out for you? I have no doubt he’ll be able to pull off a Carolina MeatUp.
The county judge in my NC home county banned me from North Carolina when I was younger. I know the judge is now long passed on but I’m afraid that order might still be standing.
To this day I still don’t know why the judge, who just happened to be my dad, made it a lifetime ban.☹️
I want to thank Panhead John again for putting this thing together. I enjoyed myself. And for the record, I made it out of the state without hitting another HEB
Last edited by klflowers; October 17, 2022, 09:35 AM.
One more evaluation of a quality side from the Burnt Bean is one of my personal favorites. Carrot cake! I've had carrot cake produced by expert bakers from around the country and this one is in my top two. Texture, taste, moist, creamy.................spectacular!!
I did manage to get three.
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