Note to Stephen
Boon
MiNe 109
<0e2f1eb9-6ea8-465b...@e7g2000vbi.googlegroups.com>,
Boon <vinylana...@live.com> wrote:
> Just got back from Black's BBQ in Lockhart. Holy crap that was good.
Black's is the only one of the Holy Trinity of Lockhart bbq I haven't
been to. I'm sure it's on par with the mind-blowing Kreuz and Schmidt's
(AKA Smitty's Market).
One advantage of being a transplant is the joy of discovering Texas bbq.
Stephen
Boon
> In article
> <0e2f1eb9-6ea8-465b-9dd3-3ea68ef3e...@e7g2000vbi.googlegroups.com>,
>
> Boon <vinylanachron...@live.com> wrote:
> > Just got back from Black's BBQ in Lockhart. Holy crap that was good.
>
> Black's is the only one of the Holy Trinity of Lockhart bbq I haven't
> been to. I'm sure it's on par with the mind-blowing Kreuz and Schmidt's
> (AKA Smitty's Market).
>
> One advantage of being a transplant is the joy of discovering Texas bbq.
Black's claims to be the oldest (and of course best) in Texas. They've
been owned by the same family since 1932. We chose Black's because it
was supposed to be the granddaddy of them all. Supposedly there are
four in Lockhart that are amazing...there's a new place that just
opened that's supposedly creating quite a stir.
Jenn
MiNe 109 <smce...@POPaustin.rr.com> wrote:
That place I went to in Austin sure was great. Man!
George M. Middius
Jenn said:
> That place I went to in Austin sure was great.
Didn't Scottie yap at you for being a veggie? Maybe I'm mistaken. He was so
easily offended by your most innocuous comments.
Jenn
If he did, then he was totally.....er, I mean he is REALLY....um, well,
let's just say he would be way off base.
MiNe 109
<jennconductsREMOVETHIS...@news.eternal-september.org
>,
Jenn <jennconduct...@mac.com> wrote:
The Lockhart places are even better. Of course, Artz is a musician's
hangout and Stubb's has gospel brunch.
Stephen
MiNe 109
<5b28cbfb-756a-4a41...@o31g2000vbi.googlegroups.com>,
Boon <vinylana...@live.com> wrote:
Smitty's is my favorite over Kreuz. You practically have to step over
the fire to enter the place.
I haven't made the trek to Cooper's in Llano (I've heard mixed things)
or Mueller's in Taylor. Crosstown in Elgin is a timewarp.
Stephen
Bret L
>
> Black's is the only one of the Holy Trinity of Lockhart bbq I haven't
> been to. I'm sure it's on par with the mind-blowing Kreuz and Schmidt's
> (AKA Smitty's Market).
>
> One advantage of being a transplant is the joy of discovering Texas bbq.
>
South Carolina BBQ is the best of all IMO.
Boon
Apples and oranges.
Jenn
<f8b218bf-23b1-4254...@m13g2000vbf.googlegroups.com>,
Boon <vinylana...@live.com> wrote:
BBQ is pretty good around here too; I understand that the "Santa Maria
rub" is pretty well known. But my sampling of Austin was in another
universe.
Boon
> In article
> <f8b218bf-23b1-4254-acf1-bdbecfb2f...@m13g2000vbf.googlegroups.com>,
>
> Boon <vinylanachron...@live.com> wrote:
> > On Nov 24, 3:21 am, Bret L <ixtarbru...@yahoo.com> wrote:
> > > > Black's is the only one of the Holy Trinity of Lockhart bbq I haven't
> > > > been to. I'm sure it's on par with the mind-blowing Kreuz and Schmidt's
> > > > (AKA Smitty's Market).
>
> > > > One advantage of being a transplant is the joy of discovering Texas bbq.
>
> > > South Carolina BBQ is the best of all IMO.
>
> > Apples and oranges.
>
> BBQ is pretty good around here too; I understand that the "Santa Maria
> rub" is pretty well known. But my sampling of Austin was in another
> universe.
You also have the great local wines to go with that BBQ!
Jenn
<1fb0c627-6b2f-4e33...@j9g2000vbp.googlegroups.com>,
Boon <vinylana...@live.com> wrote:
That's for sure. At least, I UNDERSTAND that this is so. I'm not a big
wine fan. The stuff that comes in a box is fine by me lol. I do get
lots of gigs at wineries, though.
George M. Middius
Boon said:
> > > One advantage of being a transplant is the joy of discovering Texas bbq.
> >
> > �South Carolina BBQ is the best of all IMO.
>
> Apples and oranges.
Mustard and ketchup.
Boon
hophead
cmndr_...@comcast.net says...
> Mustard and ketchup.
Ha! Very good.
George M. Middius
Boon said:
> > > > > One advantage of being a transplant is the joy of discovering Texas bbq.
> >
> > > > �South Carolina BBQ is the best of all IMO.
> >
> > > Apples and oranges.
> >
> > Mustard and ketchup.
>
> Nazis and KKK members.
I was being serious, note. In Texas and Memphis they use ketchup or tomato
products, whereas in SC they use mustard.
George M. Middius
hophead said:
> > Mustard and ketchup.
>
> Ha! Very good.
Did I really need to explain it? Bratti's "School for Skinheads" probably has
a minor in National Socialist Food Service.
hophead
cmndr_...@comcast.net says...
Well I was going to say "pigs and cows" but I was a bit concerned about
how Bratzi might interpret that.
Boon
wrote:
You're absolutely right. I tend to think of the East Coast BBQ being
more vinegar-based (although vinegar is a major ingredient in
mustard). My bad.
George M. Middius
hophead said:
> > > > Mustard and ketchup.
> > >
> > > Ha! Very good.
> >
> > Did I really need to explain it? Bratti's "School for Skinheads" probably has
> > a minor in National Socialist Food Service.
>
> Well I was going to say "pigs and cows" but I was a bit concerned about
> how Bratzi might interpret that.
As the Krooborg was fond of saying, "music has nothing to do with audio".
Here's where Bratzi first got his ears soldered:
<http://www.pzg.biz/cd30_das_heer.htm>
German Military March Music
Nazi Songs Third Reich Music Adolf Hitler
Since the dawn of organized armies men have been led into bloody battle by
heroic martial music - and soothed their lonely spirits with sweet songs of
their loved ones by the campfire.
No where was this more true than Nazi Germany under National Socialism. Dr.
Goebbel's ministry of nazi propaganda encouraged the writing and production
of many of the most rousing and heroic military songs and marches in history;
yet the battle-hardened soldiers' softer side was not ignored.
--
"Arny is a man's man. If I were a woman, I would love to have his baby."
Bret "Bratzi" Ludwig, RAO, April 2, 2009
hophead
cmndr_...@comcast.net says...
> As the Krooborg was fond of saying, "music has nothing to do with audio".
> Here's where Bratzi first got his ears soldered:
>
> <http://www.pzg.biz/cd30_das_heer.htm>
Wow - when I first looked at that site I thought it had to be a bad
parody. Unbelievable that such business exists.
MiNe 109
George M. Middius <cmndr_...@comcast.net> wrote:
Only when Texans use barbecue sauce at all and after the meat is cooked.
Smoke, spices and heat are enough.
This NYT headline sums it up:
<http://www.nytimes.com/1991/03/03/travel/real-texas-barbecue-hold-the-sa
uce.html>
Stephen
George M. Middius
MiNe 109 said:
> > I was being serious, note. In Texas and Memphis they use ketchup or tomato
> > products, whereas in SC they use mustard.
>
> Only when Texans use barbecue sauce at all and after the meat is cooked.
> Smoke, spices and heat are enough.
Point for Stephen. I really don't know much about Texas BBQ beyond what I've
seen on TV. In St. Louis, they slosh tons of vinegar on pork ribs.
> This NYT headline sums it up:
> <http://www.nytimes.com/1991/03/03/travel/real-texas-barbecue-hold-the-sauce.html>
"Don Schmidt, the latest owner of Kreuz Market, which first opened in 1900,
said the secret of his success was the use of clod, or beef shoulder, which
he said is more tender and less fatty than brisket."
Must be different from the brisket they sell in the supermarkets.
Boon
wrote:
> MiNe 109 said:
>
> > > I was being serious, note. In Texas and Memphis they use ketchup or tomato
> > > products, whereas in SC they use mustard.
>
> > Only when Texans use barbecue sauce at all and after the meat is cooked.
> > Smoke, spices and heat are enough.
>
> Point for Stephen. I really don't know much about Texas BBQ beyond what I've
> seen on TV. In St. Louis, they slosh tons of vinegar on pork ribs.
>
> > This NYT headline sums it up:
>
> "Don Schmidt, the latest owner of Kreuz Market, which first opened in 1900,
> said the secret of his success was the use of clod, or beef shoulder, which
> he said is more tender and less fatty than brisket."
>
> Must be different from the brisket they sell in the supermarkets.
Texans take their brisket very seriously.
MiNe 109
George M. Middius <cmndr_...@comcast.net> wrote:
> MiNe 109 said:
>
> > > I was being serious, note. In Texas and Memphis they use ketchup or
> > > tomato
> > > products, whereas in SC they use mustard.
> >
> > Only when Texans use barbecue sauce at all and after the meat is cooked.
> > Smoke, spices and heat are enough.
>
> Point for Stephen. I really don't know much about Texas BBQ beyond what I've
> seen on TV. In St. Louis, they slosh tons of vinegar on pork ribs.
Definitely a different style.
> > This NYT headline sums it up:
> > <http://www.nytimes.com/1991/03/03/travel/real-texas-barbecue-hold-the-sauce
> > .html>
>
> "Don Schmidt, the latest owner of Kreuz Market, which first opened in 1900,
> said the secret of his success was the use of clod, or beef shoulder, which
> he said is more tender and less fatty than brisket."
>
> Must be different from the brisket they sell in the supermarkets.
That's the "lean brisket," as opposed to "moist" although those terms
can also refer to different parts of the brisket.
Stephen