mgrayar
enthusiast
Posts: 3859
Reg: 09-25-09
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02-25-14 03:48 PM - Post#166372
In response to MavsFan2
Those people can go to Dickies. No chance they will ever run out. I like the idea of get it while they've got it. It means it will be fresh. Nothing left over and reheated. The way it is meant to be.
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Al C
enthusiast
Posts: 5920
Loc: McKinney/Allen, TX
Reg: 02-16-01
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02-25-14 03:58 PM - Post#166373
In response to MavsFan2
You mean selling as much as they can make, at a high margin, won't work? Okay.
Not at all what I meant. Folks down south are used to BBQ places running like this. Those around here don't like being told "sorry ... we just ran out." They won't be back.
Personally this translates to "I MUST try this place out and go early to make sure I get some BBQ that I must have been missing"
Agreed!
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suzeeh
enthusiast
Posts: 209
Loc: allen, texas
Reg: 11-08-01
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03-31-14 11:32 AM - Post#167100
In response to Al C
I work in downtown Dallas, so several of us ordered out last week. I ordered pork chops, but they were out so got brisket and deviled eggs. The deviled eggs were really tasty. I can't say the same for the brisket. While it had a really good flavor, it was so greasy that I literally had to take out the many chunks of fat in it. It was disgusting. I would never wait in line to taste this again. I'm also not big on slices of white bread. Where are the rolls?
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allen
enthusiast
Posts: 1965
Reg: 12-02-05
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03-31-14 01:30 PM - Post#167106
In response to suzeeh
Have you ever had Texas BBQ before?
| We sittin' here, I'm supposed to be a franchise player....and we in here talkin' 'bout PRACTICE? |
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mgrayar
enthusiast
Posts: 3859
Reg: 09-25-09
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03-31-14 08:11 PM - Post#167129
In response to allen
Lean flavorless brisket and rolls, sounds like Dickeys.
Learn more about Cystic Fibrosis and how you can help at:
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Everyone can make a difference! |
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LowGear
enthusiast
Posts: 302
Loc: Allen, TX
Reg: 01-12-06
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03-31-14 09:26 PM - Post#167133
In response to suzeeh
Sounds like you ordered the "moist" brisket which has the most fat marbling.
Next time order the "lean" brisket and you won't be disappointed. You can also request slices with heavy "bark" on it if you like the flavor of the rub. Yummy!
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bsnelson
enthusiast
Posts: 873
Loc: Allen, TX 75013
Reg: 10-14-05
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03-31-14 09:57 PM - Post#167136
In response to suzeeh
I work in downtown Dallas, so several of us ordered out last week. I ordered pork chops, but they were out so got brisket and deviled eggs. The deviled eggs were really tasty. I can't say the same for the brisket. While it had a really good flavor, it was so greasy that I literally had to take out the many chunks of fat in it. It was disgusting. I would never wait in line to taste this again. I'm also not big on slices of white bread. Where are the rolls?
Lockhart Smokehouse (in Dallas and now in Plano) is modeled after the tradition of Central Texas BBQ, which has its roots in German and Czech cuisine. Originally Central Texas BBQ was eaten with one's hands and without sauce or sides. Pickles and onions add a little "palette cleansing", and if any bread product was offered, it was white bread or saltine crackers. The meal would be eaten with your fingers, and maybe a knife for some of the tougher cuts.
That's it, that's how it was done. Lockhart Smokehouse started out this way, but eventually caved on sauce, forks and other "creature comforts". Rolls would not be found in Central Texas BBQ joints.
As for the fat, the "moist" brisket has more flavor than the lean, and is (as you might guess) more moist, but the fat requires some trimming, either with a knife or (even better) with your fingers. It's a completely different mindset than a Dickey's or Spring Creek; it's like comparing McDonald's to Morton's Steak House, but the use of utensils is kind of reversed. :)
Brad
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bsnelson
enthusiast
Posts: 873
Loc: Allen, TX 75013
Reg: 10-14-05
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03-31-14 10:01 PM - Post#167137
In response to bsnelson
suzeeh, you might try The Slow Bone next time; they're a little more "accessible" to Central Texas BBQ newbies, with a wider selection of sides, but still with great meats. Ask the carver to give you a slice or so of the moist (or "fatty"), but see if he'll trim it a bit for you. Round it out with some lean brisket and try some sausage or ribs. It's all great stuff.
They probably even have rolls; I've never asked. :)
Brad
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javaprincess
enthusiast
Posts: 151
Reg: 06-01-10
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04-01-14 11:34 AM - Post#167149
In response to bsnelson
Well the BBQ joints in Lockhart and Taylor started as meat markets that served smoked meat. This is why food was (still is) served on butcher paper, and served with packaged sliced bread, because they were not restaurants thus no baker to make rolls.
I go to Spring Creek BBQ for their fresh rolls, and I get the BBQ meat and sauce on the side to go with my rolls!
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