"Went through to Texas, yeah, Texas, and we had some fun" - just back from Texas and had some good brisket and Tex-Mex eats. We spent some time in Austin, San Antonio, Houston (to watch Gausman and the Blue Jays get shellacked) and ended up down on the Gulf Coast, just missing the Space-X launch/blow-up.
Austin is home to the famous Franklin Barbecue. The reviews and the online pictures of the food were great, but after seeing the line and talking to people that had waited 2+ hours, and still hadn't ordered, we were off to Terry Black's BBQ. I took a video of the smoke pouring out of Franklin and you can see the line-up below.
View attachment IMG_1467.mov
Terry Black's was crazy busy too, but we got lucky with a prime parking spot and were sitting down to a brisket sandwich meal in under 20 minutes. It was very, very good. Here's our order being prepped at "the block".
.View attachment IMG_1470.mov
The next day, we made a pilgrimage down to Lockhart, the BBQ capital of Texas, and learned that Terry Black's was one of 2 Black's BBQ chains, each one owned by brothers who, according to a local shopkeep, don't get along. It was a little early in the day for more BBQ, so we stuck our heads in at the original Black's BBQ and it looked a lot like Terry Black's. If you're considering a trip to Lockhart, this article talks about some of the other barbecue joints to consider.
We moved on to San Antonio and spent a couple of days there checking out The Alamo and the Riverwalk; highly recommend San Antonio. As luck would have it, our hotel was right across the street from Bill Miller's Bar-B-Q Commissary/Factory/Bakery. There's a great video here that shows how the food is prepared and served at the factory restaurant. Mrs. Stomp talked our way into a peek inside the factory. We saw the huge smoke-filled ovens that cook up to 2500 lbs. of brisket daily in an open pit style. We met the GM and shook hands with Bill Miller B-B-Q CEO, Jim Guy Egbert.
Here's a photo of the food choices and the lovely ladies that served us:
Time to "summerize" the Traeger and try to duplicate some of these great Texas eats!
Austin is home to the famous Franklin Barbecue. The reviews and the online pictures of the food were great, but after seeing the line and talking to people that had waited 2+ hours, and still hadn't ordered, we were off to Terry Black's BBQ. I took a video of the smoke pouring out of Franklin and you can see the line-up below.
View attachment IMG_1467.mov
Terry Black's was crazy busy too, but we got lucky with a prime parking spot and were sitting down to a brisket sandwich meal in under 20 minutes. It was very, very good. Here's our order being prepped at "the block".
.View attachment IMG_1470.mov
The next day, we made a pilgrimage down to Lockhart, the BBQ capital of Texas, and learned that Terry Black's was one of 2 Black's BBQ chains, each one owned by brothers who, according to a local shopkeep, don't get along. It was a little early in the day for more BBQ, so we stuck our heads in at the original Black's BBQ and it looked a lot like Terry Black's. If you're considering a trip to Lockhart, this article talks about some of the other barbecue joints to consider.
We moved on to San Antonio and spent a couple of days there checking out The Alamo and the Riverwalk; highly recommend San Antonio. As luck would have it, our hotel was right across the street from Bill Miller's Bar-B-Q Commissary/Factory/Bakery. There's a great video here that shows how the food is prepared and served at the factory restaurant. Mrs. Stomp talked our way into a peek inside the factory. We saw the huge smoke-filled ovens that cook up to 2500 lbs. of brisket daily in an open pit style. We met the GM and shook hands with Bill Miller B-B-Q CEO, Jim Guy Egbert.
Here's a photo of the food choices and the lovely ladies that served us:
Time to "summerize" the Traeger and try to duplicate some of these great Texas eats!