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Discussion in 'Tejas and the Gulf States' started by ghostrider1964, Mar 29, 2010.
With lines like that, Franklin's is not an "experience" that I would enjoy.
A couple of weeks ago, gravy, grainbelt and I made a weekend visit to the Hill Country. After getting gas during one of the rides, we decided that we would stop at the next BBQ joint we passed. We were in Camp Wood getting gas, went about 150 yards down the road and stopped at 2 Fat Boys BBQ.
A bit of background maybe.
I have been smoking pork for 20+ years. Beef for about 3. In my part of Mn, I make better que than any restaurant. I routinely cook for traveling ADV'ers and have always been pretty proud of what I served.
and then I was humbled.
I ordered the 3 meat plate and had brisket, ribs and sausage. The counter woman asked if I would be interested in dessert. Oh my, I would be, but I will get to that in a bit.
The brisket was sliced off a piece just off the smoker. The bark was the perfect combination of firm, chewy and flavorful. The meat itself was nirvana. Tender, moist and so very flavorful. OMG.
and that was just from the little sample he gave me while he was fixing my plate. He added the ribs to my plate, some to Gravy's plate and gave the end to grainbelt. He ate it at the counter and I thought he was going to either cry or wet his pants.
So we took our plates outside to the picnic table to enjoy a perfect 77 degree Friday afternoon. Opps, had to go back in to get dessert. I grabbed a piece of hummingbird cake. Never heard of it, but the que I sampled was so very good, there was no way the cake would be anything less than fantastic. Turned out, I was correct. Except that I was so full from lunch that I took the cake home and had it for breakfast on Saturday. Had my pie for lunch on Saturday, as I stayed around the cabins for the day.
Gravy grabbed a piece of buttermilk pie. He tried it and said, "OMG, this is like creme brule in pie form." I tried a piece and realized that a 'togo box" would be in order.
So we sat outside, watching folks ride by, not knowing what they were missing. There were a couple of locals, but no tourists. As we were eating, I realized that I did not cook bbq brisket, but made imitation bbq flavored food product, not entirely fit for human consumption. I contemplated selling my smoker and eating only hotdish. It was a combination of nirvana and depression (I am sure that other cooks recognize that feeling of despair).
It was an 'oh my' experience.
That is not to say all was perfect. The sausage was kind of dry and really, nothing special. There are plenty of butchers up this way that make great varieties of sausage. In hindsight, I should have tried the pulled pork instead of the sausage.
No matter, we all agreed that our lunch was fantastic and that the next time we were in the Hill Country that a ride to Camp Wood and 2 Fat Boys BBQ would be high on the agenda.
You know a BBQ report by guys named Barnyard, Gravy, and Grainbelt is gonna be good. Now I'll have to ride down there and try it. Even from DFW, its still gonna be quicker than going and waiting at Franklin's.
Thanks for the update.
Next time, I am bringing either a cooler to take home more or a hammock and I will just stay there, eat and be happy.
A couple of photos...
where the magic happens
I was actually stifling a meat boner, that is why it looked both pleasant and painful.
I haven't had a ton of bbq in my 30 years, but I've had enough to appreciate when it is done right. Some of barnyard's midwestern modesty is coming thru - he makes some damn fine bbq. Now, the brisket was exactly as barnyard described - you wanted some of that smokey chewy bark and some of the tender gooey moist brisket at the same time. No need for sauce, it was just perfect. The ribs were at that beautiful junction where they don't fall of the bone, but they melt as soon as they hit your mouth. Unbelievable.
Dang, Grainbelt and Barnyard. Another place to stop. Just wish the riding around that area was better.
Heard about it, haven't stopped yet. Will now, for sure. Thanks.
Now that GB posts the photo, I remember there were sides. They were tasty also, but really, who goes to a BBQ joint for the sides.
Meat and dessert, works for me.
I agree! There's a place up here that didn't even have sides for the longest time. Just meat! Eventually they cratered to pressure (from mainly the fairer sex) and started serving the pre-made stuff. I don't even bother wasting stomach space on those sides.
I looked this up on the map. I went through Camp Wood just 2 weeks ago on my way to Del Rio on the TAC. Damn, I'll have to go back now. But maybe not till the fall because its already starting to get warm here and I won't have a free weekend for 3 weeks.
CALLING SOG!!! ROADTRIP
I'm sitting at loco and have just been told they no longer serve sweet tea. I wonder if they'd complain if I walked in with a gallon from Chicken Express. BYOST anyone?
I know there was a difference of opinion but, the ribs at LC today were Huge, moist, seemed a little more greasy and to me,
did not have the usual smoke to them.. I actually used the sauce this time. Maybe cause they were so big needed a little more time than usual on the smoker. Just say'n
Didn't they have any sugar on the table for "DIY Sweet Tea"?
Some of my ribs were huge and had the same problem but i didn't resort to sauce. On the other hand the smaller ribs were perfect.
Yeah they had sugar but it's not the same. It's a pain to get it to dissolve in cold tea.
Perhaps the "jumbo ribs" came from hogzilla? I guess its the benefit of getting too many ribs on an order, you can pick and choose. The last time I was there I had some jumbo ribs and medium ribs. The flavor was good on both, but I did notice the smaller ribs were more tender. The larger ones weren't tough, just not as fall off the bone tender.
Yes, I know true sweet tea drinkers insist that the sugar be added to the hot tea. Changes both the taste and feel of the drink slightly (so I've heard). I'm envious - I'm headed out with the family for a pre-mother's day meal - won't be anything like ribs at the LC.
To those MN ADVers, I will be serving Good Ole Texas BBQ for the North SHore Shindig in Grand Marais, MN on Sat. July 14th at the pavillion at the GM Municipal Camp Ground. Look for the Texas Flag waving at the Pavillion by the water. And alot of ADV bikes there. Join us.
The time I will be serving BBQ is after 5PM. I am bringing Beef Brisket that will be smoked and seasoned by a local BBQ joint here called loco Coyote. Legendary BBQ joint around here.(Glen Rose, Texas). And the best part is; ITS FREE. Will also bring up some Lone Star Beer. Lone Star Beer for North Star friends...
You're a helluva guy, you need an extra friend? ha!
I could use all the friends I can get.... This is to repay the kindness these MN ADVers showed me last year by dropping in the day we arrived for an offer of COLD Beer that was still HOT from the long trip up there. Pay-back time. They even have offered to loan me a DS bike while we are there. Good guys.
Figured that. If they were great guys, you'd be packing ribs.