I made the trip to Goldee's today and it did not disappoint! Texas Trinity plus turkey, grits, and L&L hashKennedale stew. It was phenomenal.

Tip: Get there late. I arrived around 12:00 and was in line for about 30 minutes. When leaving around 1:30, there was zero line and only one side item was sold out.

Tried Pizzitola's today, really appreciate these old places still hanging on.

I enjoyed it. Didn't go in with very high expectations, was a solid experience. The service was excellent and they're definitely trying… but it was very slow for a Saturday lunch.

Take it to the Mississippi BBQ thread

Beef Cheek said:

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Take it to the Mississippi BBQ thread

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It would be such a sad thread

That brisket(?) looks horrible

Those Huevos Rancheros at Burnt Bean truly are the real deal!!

I mentioned on here in April that I ran into Ernie and Chris at the Smokedown bbq competition and had some beers with them. I decided I would give them some of my money and do a bbq class for fun. Some pics below.




Ernie trimmed brisket, ribs and pork belly for us and then gave away at end of class. Chris explained that the drought was causing the briskets to get smaller right now because the farmers are having to "short sell" their cattle because they don't have enough food to keep them. Explains this "pathetic" looking brisket (their words not mine)


They buy full spares and take out the chine bone and very little else. Was surprised they don't take more of the rib tips out but if they're selling by the pound, makes sense to leave in there. Especially when you have an hour long wait. Obviously people don't mind.


Can barely see it because he's in the way (and the tape is blue), but Ernie's two sons are pretty much the pitmasters now and they taped their names on the sign behind them recognizing him as the pitmaster. His son pulled a brisket off the pit and cut it for us in the kitchen and it was incredible. Overheard Ernie quietly giving his son props for it being so good.


Ernie's other son makes 300 lbs of this sausage a week. It's 100% brisket trimmings. Was surprised no pork. Chris said it was because they don't go through much pork and were having to buy pork specifically to make sausage and they had extra beef trimmings so went to 100% beef. It was very good. Don't think they use a binder, but was still very good. You can tell it's all beef. Was also surprised they use high-temp cheese because it's so expensive, but I bet they are paying less than I do when I buy it since they're using so much. Their margins are probably pretty good on it too!


The plate that was included with the class. Beans were awesome. Corn was as well. Nailed the brisket although picture doesn't showcase that. Ribs phenomenal too. Flaco taco was very good as well. I'll definitely go back, and recommend others try it. Very humble guys that are very appreciative of what they've done...and they can put out some dang good food.

Buzzy said:

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agcrock2005 said:

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Ernie trimmed brisket, ribs and pork belly for us and then gave away at end of class. Chris explained that the drought was causing the briskets to get smaller right now because the farmers are having to "short sell" their cattle because they don't have enough food to keep them. Explains this "pathetic" looking brisket (their words not mine)

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You know you're dedicated to your business when you get the name tatted on your forearm.

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No doubt. They were saying they've had lot of investors offer to fund locations all over the place, including Boston. They've been flown to DC, Washington, and other states that I can't remember, to cook. They're about to be featured on a netflix bbq show. They also said they were approached about the location in Dallas that Heim is in now, BEFORE Heim was offered, and they turned it down because "Panther City is Fort Worth and we only care about getting this one location right".

Additional funny info on how they started: They were both doing A/V work and making nothing. Chris was the manager and heard about Ernie going to bbq competitions. He'd ask how they did and Ernie would always get too drunk and he'd burn everything and not turn it in. Chris said he'd help out and he says that all he did was put a schedule together and tell them not to drink until they turn food in. Said they were reserve grand champion on the first competition. Said from there they started taking Friday's off and cooking and knocking on doors and selling bbq until demand was too big to work A/V and bbq. Had to make a choice. Think they made a good one!

2M is definitely worth a second trip in my opinion. It's one of my favorites. Burnt Bean 100% lives up to hype in my opinion as well. If you're not wanting to venture out of San Antonio, I hear great things about Reese Bros. It located over by the Alamodome.

I'll second AgFab. Can't go wrong with any of those three. There's also Pinkerton's in SA now, and if you wanna try some Asian/Texas BBQ fusion check out Curry Boys BBQ.

Beef Cheek said:

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Tried Pizzitola's today, really appreciate these old places still hanging on.

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I used to live in a townhome across the street. Smelled the distinctive smell of smoking ribs most mornings when I left for work.