BBQ

[Dos XX]

I saw something akin to the above setup in Texas ,Can't recall the name immediately and have Been to Louie Muellers BBQ as well as Franklin's . There is NO Bad BBQ ,just some are much much better than others !.

Pretty sure that is the Salt Lick in Driftwood, Tx. It has been a few years since I have been there.

 

[DocCarbon]

Pretty sure that is the Salt Lick in Driftwood, Tx. It has been a few years since I have been there.

Thank You that's exactly where it is .

 

[6BRAckley]

When I saw that pic I immediately thought of the salt lick too - amazing experience there. Hope to go back again one day.

 

[cjames]

I saw Salt Lick as soon as I saw the pic. There is so many good BBQ joints in Texas, to many to list. I've been all over the state and try to hit the best BBQ joints in that area. Louie Mueller, Stubs, Salt Lick most of the ones in Lockhart, a few in Austin, and most of the rated ones in DFW. There are people that take BBQ road trips and just hit all the BBQ joints. As much as BBQ cost now, it would cost a fortune to do that. The Texas Monthly Top 50 came out a few months ago. The #1 rated BBQ joint in Texas was Goldee's BBQ in Kennedale TX, not to far from me. All the owners and employee's are all in their 20's, no one over 30 works there. They even make their own bread in house. But I'm not waiting 5 hrs in line to eat. That's one of the reasons why I now just make my own.

 

[rijndael]

a few in Austin

If you haven't already, be sure to go to Stiles Switch.

 

[ryanjay11]

I grilled some steaks on the Yoder over the weekend.

 

[mikeinct]

As Promised photos of my Hour n a half to build from leftover remodel projects "Smoker Cabinet" Laugh away. 13.2 Cu. Ft. Tag Sale freebie Hibachi to hold Kingsford briquettes, Aluminum drip tray doubles as place for water tray when using that feature. 3 wire racks. mike in ct

 

[ncageneral]

So has anyone done a wild turkey breast on the smoker? I think I injected this one with creole butter (probably) wrapped in bacon and stuck the meat probe in it. I havent done one in a good while, but it was fine. Probably need to go collect another turkey before the season runs out. That little Brinkman does a great job.

 

[MikeT49]

So has anyone done a wild turkey breast on the smoker? I think I injected this one with creole butter (probably) wrapped in bacon and stuck the meat probe in it. I havent done one in a good while, but it was fine. Probably need to go collect another turkey before the season runs out. That little Brinkman does a great job.

Marinade the wild turkey breasts in Newman's Own Honey Mustard salad dressing in a zip lock bag in the refrigerator overnight. The next day rinse off breasts and let sit for about 45 minutes so it comes up to room temp. Preheat smoker to 225F. Smoke breasts at 225F to 250F for 3 1/2 to 4 hours or when internal temp gets to ~160F. Use cherry for the wood. Maple and apple work good too.

 

[cjames]

So has anyone done a wild turkey breast on the smoker? I think I injected this one with creole butter (probably) wrapped in bacon and stuck the meat probe in it. I havent done one in a good while, but it was fine. Probably need to go collect another turkey before the season runs out. That little Brinkman does a great job.

I usually just use kosher salt and 16 mesh black pepper. Smoke until internal temp 155 - 160 degs. Put a BIG glob of butter on it, wrap in foil and cook until 165 degs internal and let rest. Melt in your mouth.

 

[Steve morgan]

So has anyone done a wild turkey breast on the smoker? I think I injected this one with creole butter (probably) wrapped in bacon and stuck the meat probe in it. I havent done one in a good while, but it was fine. Probably need to go collect another turkey before the season runs out. That little Brinkman does a great job.

Yes it's wonderful.

 

[Bill Score]

As Promised photos of my Hour n a half to build from leftover remodel projects "Smoker Cabinet" Laugh away. 13.2 Cu. Ft. Tag Sale freebie Hibachi to hold Kingsford briquettes, Aluminum drip tray doublesView attachment 1332836View attachment 1332837View attachment 1332838View attachment 1332839 as place for water tray when using that feature. 3 wire racks. mike in ct

If it works, it can’t be wrong! Just look at Savages.

 

[Bamban]

If any of you guys ever come down to ATX, make sure you try Valentinas on Manchaca Road..

I've lived in ATX since 74, over the years I must have tried just about every BBQ joint in CenTex at least twice. Valentinas is on the top for my taste.

 

[rijndael]

Valentinas does brisket better than most.

I like that they're open during the week, like Terry Black's, and not just Fri-Sun.

 

[Bamban]

Valentinas does brisket better than most.

They single source their beef from one farm in TX, not dependent on commercial meat distributors. Quality is consistent.

 

[rijndael]

Who do they use? Creekstone? 44?

 

[swd]

So has anyone done a wild turkey breast on the smoker? I think I injected this one with creole butter (probably) wrapped in bacon and stuck the meat probe in it. I havent done one in a good while, but it was fine. Probably need to go collect another turkey before the season runs out. That little Brinkman does a great job.

I just baste with olive oil and my favorite rub and the most important part, DONT overcook.

 

[Kracken McGraw]

Valentinas does brisket better than most.

I like that they're open during the week, like Terry Black's, and not just Fri-Sun.

Is that Black’s in Lockhart?
I have ate their several times and thought the brisket was good.

 

[tac284]

It's somewhat like shooting. I've been handily beaten by guys with bone stock 700 PSS rifles that knew how to read the wind. It's that "indian and not the arrow" thing.

This isn't a $40,000 - 10K Gallon Moberg ... and still produces some great BBQ:

View attachment 1332424

Looks familiar…. Had a great time when we visited.

 

[tac284]

Is that Black’s in Lockhart?
I have ate their several times and thought the brisket was good.

I never made it to Black’s but we did eat at Kreuz Market and had great ribs!