agcrock2005 said:

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Heading to Frelsburg to pick up a sausage stuffer then heading back to Fort Worth. Should be in Giddings around lunch time. What is a must have at City Market? I understand it's not the best in the world. I've just never been there and want to experience the history. Not expecting Top 50 worthy food.

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Well, it was absolute ****, but it was like a museum so I wasn't upset at all. Glad I got to experience it. Got there about 12:40 and there were no ribs and about 1/2 lb of brisket that was the worst looking smoked beef I had seen. Was a triangle of the flat that was sitting on the counter so was not going to be good. I got a half chicken and a link. The best part was the white bread, onions, and knowing I was in a 100 year old bbq joint. I'm a sausage snob...obviously no binder in the mix, definitely 100% beef, not enough seasoning, but history.





About 15 minutes after I left the museum I was in Lexington at 1:25-ish on a Saturday. I was praying that I could grab a pork steak. Ghost town. I wonder how many lbs of meat they served and when they sold out. There was nobody there. Amazing.

Went on Thursday around 2pm. Surprisingly NOT crowded! Got the two meat (wet brisket and beef cheeks)/two side (kale slaw and fried red potatoes) plate and added a sausage link. They have a full bar as well which is nice and very Austin lol!

jreg90: Howdy, I am an old, I do not see how any young family affords to eat out anymore! Everything has skyrocketed out of sight price wise, I know it is fashionable for olds to say this stuff, but it is true, especially in the BBQ world, insane cost even for lunch!

Franklin brisket at the tailgate is the move.

CowtownAg06 said:

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Thats like a mortgage payments worth of BBQ.

Guys, are y'all going to let the price of beef drag this thread halfway down page 2?

I've been eating some meats. Here are the last couple of weeks.


Finally made it to KG in Austin. I'd had their bbq off a small menu at an even they did locally a while back, but the lines when I've been in Austin have always been insane. Not this visit.

The menu is incredible and I really liked the lamb ribs. But overall, the meat is merely VERY GOOD. Not as incredible as some other top 50s. The menu though, is phenomenal. I've got a lot more to order next trip.



First visit to GW's barbecue in San Juan, Texas. Arrived about 12:30 on a Wednesday and got my food about an hour later. Great menu with some cool specials (Smoked Lengua, Duck Quarters) and sausages.

They were out of the Pork Belly Al Pastor and the Jalapeno & Gouda links by the time I ordered. But the other meats were EXCELLENT. The Fried Rice was a worthy side for such high quality meats.



First visit to LowPoint Barbecue in Laredo. No wait at lunch time on Thursday. Pretty good meats, but nothing stand out from my simple order. Glad they finally have some bbq better than Rudy's in Laredo, but we'll see if there's a demand.



Ok...now this one was a surprise. Southern Oaks BBQ south of Lake Conroe. All of these meats are VERY GOOD. But the ribs... they are actually tremendous. They're a bit sweet, which I'm normally adverse to, but perfectly smoky with a little candy crispness on the bark. It's a solid spot, but the ribs push them to the next level.



Bonus Round:

Southern Junction BBQ in Buffalo, NY. The meats are above average. But it's such an interesting menu with Brisket Biriyani, coconut curry bbq sauce, barbacurry (barbacoa style beef with curry spices). The brisket itself was the biggest letdown, but everything else was quite good (especially in Buffalo). I love the fusing of these flavors as well.

CDub, I'm glad you enjoyed your GW's visit. It is owned and operate by my cousin and her family. The food, the people, and the experience are first class. They are doing some great things down there and we are very proud of them. Thank you for visiting!

Went to Pinkerton's last week for the Thanksgiving on a bun sandwich and it was solid. My wife got brisket and sausage. Brisket was very dry, but everything else was good. I'll definitely be going back before the thanksgiving on a bun leaves the menu…