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Both the brisket and the pulled pork from Big Hoss were only drizzled with sauce, they leave that to the eater. I like to taste the meat before more sauce is poured. I thought the brisket the more flavorful of the 2 without but a taste of sauce on it.
See below
I just gained two pounds reading that. Good thing payday isn't until Friday.
I meant thisQuote:
Originally Posted by sneakerd
The Dickeys in Westminster has nothing to do with the BBQ of Dickeys in Waxahachie, a franchise that only has a name in common with the real thing.
Totally agree. I've tried most other places in C/S, but I always head back to Rudy's.Quote:
Originally Posted by theGinsue
I like my BBQ like I like my women: hot and sweet!
Fun fact: Rudy's is a chain that started in TX. However, the company/firm who builds the buildings is located in C/S. That's why we have one.
I probably watch a little more Food Network than your average hetero man.
Big Papa's BBQ is pretty good.
http://www.bbqdenver.com/
Me too. Not so much these last 6 months because I watch so little TV anymore, but before....Quote:
Originally Posted by sneakerd
For a while I was thinking about going to culinary school bit as many have stated in other threads, if you turn a hobby into a job you lose interest because it's now a job.
I'd never even heard of FN until I dated a pastry chef and then she moved in. she moved out some time later.....[BooHoo]
Sorry guys but there is no real BBQ in NW Denver or anywhere in Denver for that matter. I have to 3/4 of the places you mention and they are all tragic. Boss Hog was the only one remotely edible. I am a Texan so BBQ is the state food, especially brisket. If you ever get near Austin go SE to Lockhart or NE to Taylor and have the real thing. I tried Jim N Nicks the other day in Northfield as we might have a company dinner there. Sunday lunch was packed and it was awful. A nice mgr type tried to make some sliced pork for me but failed twice. He comped my meal, which was no real favor, the sides were not even scratch made as they bragged about, my friends chicken was dry as a bone, the mac/cheese looked and tasted like a Shamrock delivery.....all these places are the same here. I included some pics from a Texas trip a few years ago as I do reviews for a pal's blog, Meathenge. He is in Bay Area and knows a thing or three about Q etc. I cringe when I see photos of meat atop flames on some grill as you don't smoke meat that way. Note the photo of the fire on the floor and the vent draws the heat/smoke through the huge long ovens and the meats are arranged according to how they will cook/smoke. I think a few places here do the volume that would warrant correct cooking....but I have not found it. CLICK a photo to view a larger version.
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