The James Westfall BBQ Blog

Leatha's (Hattiesburg, Ms)

2011-12-01T21:49:00.000-06:00

o·ver·hype
tr.v. o·ver·hyped, o·ver·hyp·ing, o·ver·hypes Slang
To promote or publicize to excess: People grossly overhyped Leatha's BBQ.

I gave this place a second chance due to it's hype. Both times I have been let down. I don't get it, I just don't get it.

The food is fall off the bone greasy and flavorless with a sauce so sweet that the only thing you'll be getting early for Christmas is diabetes. Don't let the pictures of celebrities on the wall fool you.

If you're in Hattiesburg and want BBQ...make it to Tango's at The Shell Station...

I don't care who likes Leatha's BBQ, that place is no good. I'll stand by that till the day I die.

Leatha's BBQ will be receiving a 1.5 out of 5 stars.

The Big Bib (San Antonio, Tx)

2011-11-24T15:59:00.000-06:00

I knew I was not in New Orleans when I saw a smile from the cash register and an owner that wanted to please his customers. The place is designed for to-go orders but they awkwardly have a few places to sit. Don't be worried or skeered, they'll will make you feel right at home.

We ordered the Brisket, Ribs, Sausage, Macaroni and Cheese, and Baked Beans. It was all incredible.

As we sat with our meal, the owner came and let us sample the peach cobbler. It was incredible.

Then went up and got a banana pudding. It was incredible.

This place was incredible. However, there was a sense of magic missing. Don't get me wrong it was a slice of heaven...but delivered by one of the 2nd tier Saints like Saint Abdas of Susa instead from the St. Peter or the Big JC himself.

The best BBQ I've ever had in San Antonio has been The Big Bib. Period.

The Big Bib will be receiving a 4.5 out of 5 stars.

BBQ 101: How To Smoke A Brisket

2011-11-14T16:30:00.001-06:00

Episode 1: How to Smoke A Brisket

Iron Works BBQ (Austin, Tx)

2011-11-05T11:44:00.003-05:00

"Eating awful BBQ in Texas makes me mad"

This place wasn't even on my radar. But when I showed up to Franklin's BBQ all late, I had no plan B. So some Austin locals gave me two "great" substitutions - Stubb's BBQ (No Thank You-Pass) and Iron Works. I told myself "what the hell, it's only a mile or two away." Well let me tell you what, this was not a great substitution to Franklin. You know the slogan "Keep Austin Weird?" Well these locals that suggested this place were trying to "Keep Austin Awful."

It is always a bad omen when the smoker is of stainless steel. They got the decour right, the pricing right (by the pound, not any of these "McDonalds style" meal plans), the customer service right, etc... Everything was right but the meat. *Sigh* It was great getting beef ribs but next time I'll pass and smoke my own. The meat was dry and boring. I'm surprised that this place has lasted as long as it has. There is not much left to say. I'm quite surprised that a place like this can survive in Austin amongst great BBQ establishments.

Side note...Austin is on its way of getting annexed to it's own non-Texan Texas city to join the ranks of Dallas, Houston, and East Texas. Establishments like Ironworks show me that these decor restaurants do nothing more than appease the "Texas aesthetic" that the hipster scene thrives off of and yet does nothing to appease the taste of great BBQ.

Don't get me wrong, there is hope for this place. Just how the New Orleans Saints had to fire Jim Haslett for Sean Payton, Ironworks will need to change Pitmasters to get a good turn around for Championship BBQ.

Iron Works BBQ will be receiving a 2 out of 5 stars.

Franklin Barbecue (Austin, Tx)

2011-10-16T08:59:00.001-05:00

Hands down - The best BBQ you will find in Austin.

The real question is if it's worth waiting in a line for an hour and a half?

Answer: Yes

One of Austin's latest hipster trend is the Trailer Park food scene. It's basically a collective of Food Trucks that get together and sell food out of their Trailers. Some of the worlds best chefs work out of these trucks. This is how Franklin BBQ started. This husband & wife trailer became so popular that they moved to a permanent location on 900 E. 11st in Austin. Aaron Franklin is a super nice guy and has a charming way of making you enjoy the BBQ before you even it. However, he does not need that southern charm for him to get the praise he deserves.

One thing that inspires me about his skills is his low and slow technique. I've been finding that my favorite briskets in Texas have been smoked on a high heat. I was even debating experimenting with the high heat technique myself and switching over in my own BBQ. Franklin does an 18 hour smoke at 250. Learning this info has renewed my faith in our low and slow tradition and convinced me to let the Lockhart guys stick with the high heat. I also read somewhere that he uses Angus Beef from Montana. I'm sure his high quality meat makes a huge difference.

Now, I've always been uber critical of the ribs that I've had in Texas. Ribs in Texas have never been up to par in my book. While Franklin didn't make THE BEST Ribs I've ever had, they did make the best ribs I've ever had in Texas. This says a lot. Everything else was also amazing, a little over salted but amazing none the less. Brisket, pulled pork, sausage, ribs, potato salad, etc...amazing. Some places make a good brisket and mediocre ribs. Others are vice versa. Others (like in New Orleans) have great sides and and mediocre meats. Franklin is consistent across the board. Everything out of that smoker/kitchen will be some of the best BBQ you will eat..

They open at 11 am and usually sell out of meat around 1pm. Be prepared to wait in line for at least an hour. It's worth the trip and the wait.

Franklin BBQ will be receiving a 5 out of 5 stars.

The Brick Pit (Mobile, Al)

2011-10-08T15:29:00.000-05:00

Once upon a time I watched this video...

It looked good...looked real good.

So one magical afternoon I happened to be in Alabama and decided to pull into this little shindig. Let me start by saying that this was some of the best pulled pork I've put into my mouth. It was moist, there was no fat, great texture,...but...NO FLAVOR. Bill Armbrecht (Pitmaster) even said in the featured video that they add no seasoning...and let me tell you what...it tasted like it too. I talked to him for a minute while I was there, it took a moment before he started warming up, but when he did, he was a real nice guy.

I find it amazing that he can smoke a pork butt for 24-30 hours and it come out that perfect. The Ribs were also amazing...but again, lacked flavor. I assume they rely on their bbq sauce for flavor. Not a smart move if you're serving Texan James Westfall. The sides were boring but I've come to expect that now a days.

I feel like if Sir Bill Armbrecht would only find a good seasoning to apply to the meat, he would have one hell of an establishment. He's got everything else perfected (except for the sides). But I tell you what...flavor is kind of a big thing when you judge food. Just sayin...

The Brick Pit will be receiving a 4 out of 5 stars.

Bad to the Bone (Slidell, La)

2011-09-25T15:41:00.002-05:00

I hope this place goes out of business soon. However, this is Louisiana where mediocrity prevails.

This picture doesn't make the BBQ look half bad...Caution: Do Not Be Deceived.

Macaroni and cheese was dry like burnt toast (and not cheesy)

Brisket was dry and burnt...I thought they were serving me the hickory wood!

Ribs were alright...thanks to the sauce.

Beans were beans.

This place is called Bad to the Bone. "Bad" as in Vanilla Ice Bad (Beachwood Ave. style), not Michael Jackson "Bad".

Bad to the Bone will be receiving a score of 1 out of 5 stars.

12 Mile Limit - Shortall's BBQ (New Orleans, La)

2011-09-18T23:54:00.001-05:00

This place is a bit confusing. No, it's not a haunted house. It's not a BBQ establishment. What it is is a really awesome bar located in Mid-City. They have really great cocktails, beer, cupcakes, and some BBQ...!?!?!?!?!?!?!?!?!?!?!

Once upon a night I decided to fight through my daily dose of crackheads to get over to Mid-MID-City and try some BBQ over there. I was told that the Pitmaster hails from Texas and smokes on a webber grill...I've never seen or heard of that, so I reserved the right to make a judgment on that information. It was nice to see fellow Texans pop into the joint such as Rex Gregory and Mike Girardo. But native Texan's within proximity of BBQ will not help out a score on this blog. Shortall's is the last name of the Pitmaster. That is how BBQ (or any product) should be. Putting your name on your product. A lot of people put out shitty products knowingly and hide behind the product under another name cowardly. Who want's to put their name on something shitty? Taking pride in one's work is a lost art in America. So I respect that. When I open my BBQ business it will bore the Westfall Logo. Shortall is a man without an ounce of Bullshit in his body...a True Texan.

Sides
Mac and Cheese - Honestly, I've made kraft in a microwave that tasted better.
Cole Slaw - Perfection (and I'm not a fan of coleslaw)
Potato Salad - Pretty Good (but not house, so you can't hold that against him)

and now the Brisket...
The brisket was a little dry with a microwaved texture and fell apart in little tiny pieces. But, the bartender told me he microwaved it.

Pulled Pork Sandwiches.
Look, Cattle is King. Pork is for the children in Carolina. But I've made exceptions to that rule. Some "people" (The "Yankee" Southerners in The Carolinas) put coleslaw on their pulled pork sandwiches. I've had that a few times and was unimpressed. Call me a Muggle but I've always thought that was pretty stupid. But, I decided to push my pride to the side and eat the pork sandwich with the coleslaw on it anyway. Low and behold, it was one of the better pulled pork sandwiches I've had in my day.

Look yall, I've had god awful BBQ in New Orleans and this doesn't deserve to be ranked among them. However, I don't think this ranks among the top tier in Central Texas. New Orleans is lucky to have a place like this.

12 Mile Limit/Shortall's BBQ will be receiving a 3.5 out of 5 stars.

RUB BBQ (New York, NY)

2011-09-10T13:36:00.001-05:00

I know what you're saying "Why the hell would you eat BBQ in NY?" I asked my self that same question. While I was waiting for my food at RUB BBQ, I thought I was committing THE cardinal sin...Eating BBQ in NY. Everything about the place was typical NY fashion. No State flags, no arouma of hickory wood, and no southern style cokes like Big Red, RC Cola, etc... That's fine...I guess...not really...but whatever.

As I look at their menu I found a "FAQ" printed on the back: It was a little BBQ 101 education moment for New Yorkers. It was casually hilarious...

Why is my food pink?

Why isn't my food hot?

Why don't you make more if you see you're running out?

How come ______ is sold out?

Ok ok, that was cute and all. It's a way to help all the Woody Allens that might rome in there who might be scared to eat any BBQ that wasn't cooked on a gas grill.

On another note, I can't get a good idea of who is running the show and manning the Pit. Their website says that Rub BBQ was started by a guy named Andrew Fischel who is an ex student of Chef Paul Kirk (award winning Pitmaster) and now partner. Check it out I'll pull a quote from their website:

The original RUB BBQ opened in New York in 2005 by Andrew Fischel, an ex-student and now partner of Executive Chef Paul Kirk.

I don't understand, partners in RUB, or do they mean "rubbing" partners?

Anyway, after their long-winded bio of Chef Paul Kirk, it then reads "Pitmaster - Scott Smith". So now I'm all kinds of confused. Who the hell is Scott Smith and what do these other 2 guys have to do with anything?

All that being said, whomever was working in the back mildly knew a thing or two.

Of coarse they ran out of Brisket when I arrived so I was forced to settle for the Ribs...which were more than half-way decent. How bout' that? I'm amazed that I've eaten better BBQ prepared by a bunch Yankees in NY than I have had prepared for me by New Orleanians.

While I would never go back, I also wouldn't turn my nose in disgust next time I walked by the joint. I'd probably say..."Look, how cute. BBQ in NY that's super average". I would also never go back there because there are a few new places in New York that came highly recommended...like Hill Country...already sounds good!

RUB BBQ will be receiving a 3 out of 5 stars.

Thelma's BBQ (Houston, Tx)

2011-08-16T20:12:00.005-05:00

Really?

This place came under the recommendation of a BBQ Documentary I watched called "Barbecue: A Texas Love Story". I took this recommendation in good faith because it was a great documentary. I'm going to have to rethink my product review on that documentary now. Thelma's BBQ was also voted in Texas Monthly's Top 50 BBQ in Texas. I'm also going to have to rethink my feelings on Texas Monthly magazine. Thelma's BBQ is also a BBQ staple in Houston. Again, I will be questioning the character of Houston and their BBQ from this day forward.

Thelma's was horrible. The sauce was a diabetic nightmare which tasted like Sweet and Sour Sauce from a Chinese restaurant. They just dump the sauce right on it. Imagine a red soup and you have to fish bbq out of. That my friends was my experience at Thelma's BBQ. There was more sauce than meat (and there was plenty of meat mind you).I'm a no sauce/no bullshit kind of guy when it comes to bbq. I like to taste the meat, texture, and enjoy the moistness of a good rib/brisket. I read a sign that said "Sauce on Side - $2". Yea...F* That.

Atmosphere was horrible. Granted it's in the middle of the hood, but I don't like watching talk shows and listening to AC window units in the background while I try to enjoy my food.

My advice. Skip the BBQ at Thelmas and go down the block to Frenchies which is closer to U of H...it's like a home cooked menu from Popeye's.

Also, I stepped in horse shit on the way out. That's never helped anyone.

Thelma's will be receiving a 2 out of 5 stars.

Goode Company (Houston, Tx)

2011-08-06T00:51:00.007-05:00

I was drunk yall. However, in my drunken state I found it to be Goode, just not Greate.

I recall the brisket being a little dry with very little flavor and the jambalaya being a Texas-sized joke. However there were some highlights. Thumbs up on the Jalapeno Cheese Bread and green beans.

The best part was...Drum roll...without a doubt...The Pecan Pie. Oh yes, I might of been drunk but I remember being all up in that.

Here is a blogpost recipe from http://desertcandy.blogspot.com/2007/11/pecan-pie.html that is supposedly the closest recipe found that imitates The Goode Co. Pecan Pie.

Pecan Pie

for the crust:
1 1/2 cups flour
10 tablespoons cold butter
1 tbl sugar
1/4 cup ice water
for the filling:
4 eggs
1 cup dark corn syrup (like Karo)
1 cup (packed) dark brown sugar
4 tbl unsalted butter, melted
1 tbl lemon juice or bourbon
1 teaspoon mild vinegar
1 cup chopped pecans
1 cup whole pecans

equipment: a 9 inch pie pan, preferably deep dish ceramic

1. Prepare the crust: Place the flour and sugar in a bowl. Add the butter and rub with your finger tips until the mixture forms coarse crumbs. Sprinkle in the cold water until the mixture comes together, form the dough into a ball. Flatten the ball slightly, cover with plastic wrap, and place in the fridge to chill for at least half an hour.
2. On a lightly floured surface, roll the dough out into a 12 inch circle. Transfer to your pie pan and trim the edges. Place in the freezer to chill until ready to use.
3. Make pie: Set an oven rack in the lower third of your oven. Preheat oven to 375 F. In a bowl, beat the eggs with brown sugar until combined and thick. Add the dark corn syrup, melted butter, lemon juice and vinegar. Add the chopped pecans to combine. Get the pie crust out and scrape in the filling. Put the whole pecans in the bowl that had held the filling, and toss them around to coat with the remains of the corn syrup (they won’t be completely covered, but it’s a nice gesture). Arrange the pecan halves over the filling. Bake the pie for about 50 minutes, until the filling is set and only jiggles slightly in the middle. You will probably have to cover the pie with foil in the last 15 minutes of cooking to prevent the top from burning, keep an eye on it. Uncover and cool to room temperature.

Recipe Notes:
1. In my opinion, there's no real substitute for dark Karo, however, if you live somewhere where it is unavailable, golden syrup(like Lyle's) or treacle are good alternatives. I'd also like to point out that while it is corn syrup, it is made by a different process than high fructose cornsyrup.
2. I skip blind baking the crust and simply bake the pie in the lower third of the oven, and I find no harm is done. If you are using a metal pie pan you should keep an eye that the bottom doesn't burn.
3. If buying the pecans by weight, you'll need about 8 oz pecans total.
4. If you are the kind of person who really likes the custardy layer underneath the pecans (I know who you are), then you can omit the chopped pecans or reduce them to a half cup. If you are the kind of person who likes your pie to be full of pecans, leave it as written, and if you think pecan pie should really be more like a pecan tart or a pecan bar you can even increase the chopped pecans to 1 1/2 cups. Personally, I think it’s just right as written.

But if you want the real thing and you're not driving distance to Houston, you might want to order it from their website. Here's the link.

As far as the BBQ goes....ehhhhhhh. Had better. If you live around the corner from this place, it's not a bad stop. If you are on a BBQ roadtrip, you might as well keep on driving to Luling.

Goode Co. will be recieving a score of 3.5 out of 5 stars.

UPDATE: 9/23/2011

I was just in Houston and Burns BBQ was closed. I figured I'd take my friends out to what I thought was the 2nd best BBQ in Houston. DISGUSTING! their BBQ Sauce tasted like Marinara. Everything was Super Underwhelming. I love BBQ. I also love many other styles of food to a little lesser of an extant. I vow that I will never go back. Their score has officially dropped from a 3.5 out of 5 to a new score of...

2 out of 5 stars

The Joint (New Orleans, La)

2011-07-23T02:42:00.004-05:00

No place has more hype than the Joint. I've been holding off doing a review on this "Joint" for a long while because of it. Let me start by telling you what I love about the Joint.

I love the fact that it is less than a mile from my house. I love that they smoke their BBQ using Pecan Wood. I love the people that work there. I love that they serve awesome tea. I love the bright yellow colors everywhere. I love the pictures of musicians on the wall. I love that they serve their BBQ at most festivals in the city. I love that they are one of few places in New Orleans that serve brisket.

I've been eating at the joint bi/tri-annually for the last five years. I have seen a progress in their BBQ, every year it gets a little bit better. I've always thought that they were over-hyped due to the fact that they are a staple in the most over-hyped neighborhood, The Bywater. A lot of the overhype is also due to their feature on Guy Fieri's Diners, Drive-ins and Dives. They've always been "pretty OK" and by New Orleanian standards that means "pretty awesome." I obviously choose to not give BBQ places the "New Orleans handicap." So one night I decide to head down there to do an official review and order myself an "everything type of plate". Let me say it was damn good. Out of the 20 plus times or so that I've been there, I wasn't expecting them to bring it like that on this particular night of all nights.

The night reminded me of 1999's St. Louis Cardinals' Jose Jimenez. Jimenez was a mediocre pitcher who threw a no-hitter on a special night and continued his career as a mediocre pitcher. The Joint can also be compared to Pittsburgh Pirates Bill Mazeroski. Mazeroski was a great defensive player but mediocre at the plate. In the 1960 World Series, Mazeroski won the title for Pittsburgh in Game 7 with a game-winning home run off New York Yankees pitcher Ralph Terry in the bottom of the ninth inning. The Yankees had rallied with two runs to tie the game, 9-9, in the top of the inning, setting up Mazeroski's heroics. Game 7 bottom of the ninth was my "night to review", Bill Mazeroski was the Joint, the loser "NY Yankees" (who will always be losers in my book) will be this blog post.

So now I have a moral dilemma...do I pull a Pat Sajak and rig the Wheel of Fortune with a foot pedal? Or should I let the wheel spin and land on what it deserved at that moment?

The Joint will be receiving (begrudgingly) a 4 out of 5 stars.

P.S. True Story. One day (4 months ago)I decided on a whim that I'd like to work at a BBQ place for a few hours a week, maybe one day a week, just for fun. I gave The Joint my BBQ resume explaining how I know shit. Never got a call back and I knew they were looking for people. I guess I was "over qualified". Oh well, perfection is not for everyone.

The Smokehouse (Greenville, Al)

2011-07-08T13:45:00.002-05:00

There are a lot of illiterate people that enjoy BBQ. There are also a lot of literate people that just don't like to read. There are a lot of grown ass men that would prefer to read a picture book. This blog post is for everyone.

"Hi, I'm James"

This is where I ate one day.

This is me excited before I tried the BBQ.

This is my reaction after I saw the waitress take a plate of BBQ out of the microwave.

Look at the "Beautiful Southern Decor."

"Ribs" - does that look good to you?
(answer = no)

My overall impression...

I paid $18 for 1 meat and 2 sides.

I will be giving this "establishment" a generous score of 0 out of 5 stars.

Walker's Southern Style BBQ (New Orleans, La)

2011-06-11T15:22:00.001-05:00

I really wanted to like this place. I really really did. But I did not.

The ribs had a great taste, an ok texture (despite the fact that they left the membrane on), and yet they SMELLED awful.

They ran out out of the brisket so maybe I'm not being fair. However, I'm just going off what I was served.

Not much left to say. The women that ran it were really sweet and there wasn't an ounce of that presumptuous attitude that lurks many New Orleans establishments.

Walker's BBQ will be receiving a 2 out of 5 stars.

p.s. I'd like to say that maybe I'll try it again someday but I'd rather smoke my own BBQ than give second chances. I will also put a disclaimer up, Walkers is known for their couchon du lait po boys. I didn't get it because this is not a po boy blog.

Drexler's BBQ (Houston, Tx)

2011-05-28T13:55:00.010-05:00

Every city has their fair share of "Hometown Heroes" that become icons among the community. One of those heroes for Houston, Tx is Clyde "The Glide" Drexler. A former NBA professional who helped us win the 95' NBA Championship during our "Clutch City" Era. He was also a pivotal member of University of Houston's Phi Slamma Jama, perhaps one of the greatest college basketball teams ever.

From what I've been told, Drexler's is a family owned BBQ establishment outside of downtown Houston that operates under Clyde Drexler's family.

Well I'm sad to say this that I drove there today and it's not there anymore. What was a waste of time...

I guess we'll never know if lived up to the Westfall standard...

Here are some blogger comments about why it shut down:

http://carey2.blogspot.com/2007/06/did-insite-miss-something-when-did.html

Anonymous said...
bad tasting food = no customers = shut down business. it is a shame because the new location was very nice inside. i supported drexlers a couple of times, but it didn't compare in taste to goode company etc;
i really wanted it to succeed, especially as a black business, but word spread fast that the bbq was NOT VERY GOOD. i don't understand why they could not hire a new cook.

Anonymous said...
the food was terrible...how u mess up bar-b-que...especially when you are in the position to afford to pay a good chef...

Anonymous said...
This happens when you boil the meat and then smoke it.

Anonymous said...
can you please put up a new picture of Clyde? something current? maybe from the dancing show or in a houston rockets jersey? come on Isiah, you are really behind the times.

Anonymous said...
Ate there once... it was mediocre and the quantity was, well, meagher. They were charging top quality price for a middle of the road product. Poor quality + poor quantity = no success in the land of a million bbq joints.

Anonymous said...
I spoke with a previous cook that work there when Drexlers first opened, he said the managers treated the cooks like crap!!! He said that he quit! He said that after he left it went down heel from there, because the other cooks didn't really know what they were doing..

Tom said...
I can attest the food was that bad I ate there on several in several months to be fair to tha brotha and I WASTED MY MONIE. Pappas BBQ is way better. the food was also over priced. It was such a relief that they closed down, I feel bad that Clydes name had to be linked to that mistake.. Its spelled hill not heel

Anonymous said...
Oh come on the food wasn’t bad, it was more commercial cooking, the appetizers were good and so were the drinks at the bar.
As far as the restaurant closing, I heard that the Drexlerl Family leased the restaurant out to another company and allowed them to use the Drexler name. The restaurant had been leased out for special events as well. I’m sad to see it go. There were some good times had there..

TOM said...
Trust me, you must have really bad taste the food was not worth the price of admission.

Anonymous said...
quit kissing clyde's ass

Anonymous said...
The food was horrible and overpriced!
2:02 AM

I give Clyde Drexler a 5 out of 5 stars for being an awesome basketball player.

BBQ 101: Boiling Ribs

2011-04-08T22:30:00.006-05:00

Don't boil your ribs!

Anyone who suggests this needs to get slapped in the face.

Hogs for the Cause

2011-03-27T15:23:00.004-05:00

Hogs for the Cause is local New Orleans Fundraiser disguised as a BBQ cookoff. With a stage that has an array of New Orleans musicians performing in the back, the BBQ had a hard time (but not too hard a time) keeping my attention.

Highlights:
Proceeds go to helping children with pediatric brain cancer.
Great Ribs from the following teams "Praise The Lard" and "HWA: Hog with Attitude."

Critiques:
Other teams (that will remain nameless...including "I'm Big on Pig") need to hit the shed on their BBQ..., that's all.
The Snowball line was a mile long.
A lot of awkward people including women wearing high heels to an outdoor BBQ event.
There was a gelato truck...good news is I don't think anyone fell for that trap.

Local BBQ favorites "Squeal" and "The Joint" were there. I chose not to speak to "The Joint" because apparently after giving them an application, I'm too overqualified to work there. God forbid that their BBQ should kick ass one day.

I didn't stick around to see who won, so we'll just assume "Praise The Lard" won.

* http://www.hogsforthecause.org

The Shed (Hattiesburg, Ms)

2011-02-23T23:37:00.012-06:00

Mississippi and I had a bad year when it came to barbecue. After a near death experience at Stricks, I vowed that Mississippi ain't a BBQ state. However, just recently I caught singer/songwriter Grayson Capps singing a song referencing 'The Shed' called 'Coconut Moonshine.' Any BBQ establishment that has a song written about them deserves a try.

Other than the fact that the spare ribs were all fat with a chewy bone served on a plate overflowing with over tangy "bbq" sauce, this place wasn't half bad. The baby backs were perfect, the sides were incredible, and they have live music. I'm going to go out on a limb and say that as of now... The Shed is the best place to get BBQ in Mississippi.

Side note: There is an interesting relationship between Mississippi and Louisiana. Both these states are always competing against each other to not have the worst public schools, worst cops, most obese state, most illiterate state, worst crime rate, etc... I feel that worst BBQ can be added to that rivalry list. The Shed definitely helps Mississippi put itself as the 49th best state for BBQ giving Louisiana an even 50th best (worse) state in the USA for BBQ.

The Shed should be proud as it does all of its Mississippi residents a service by pulling the slack for places like Stricks.

The Shed will be receiving a score of 4 out of 5 stars.

Here is a video clip of Grayson Capps singing 'Coconut Moonshine.'

Barbecue: A Texas Love Story (DVD Review)

2011-02-10T15:44:00.005-06:00

My previous BBQ Blog entry was our inaugural book review by Dr. BBQ. I'm pleased to announce that this current blog entry will be our inaugural DVD review.

When I told my friends that I watched a BBQ documentary they all laughed. What they fail to realize is that there is a history, diversity, lineage, and culture behind the broad subject of BBQ. A BBQ documentary sounds just as absurd to any jazz musician as a jazz documentary is to a BBQ enthusiast. What my jazz musician friends also fail to realize is that more people like BBQ than Jazz music (I know that sounds sad but true).

This 45 minute DVD is narrated by no other than former Governor Ann Richards. The DVD takes us from Houston to Dallas to the BBQ belt of Central Texas. The highlights of this documentary are the interviews with Kinky Friedman, the UT BBQ students, and seeing some black owned BBQ establishments getting some press; I often find that Black owned BBQ establishments are often overlooked by a majority BBQ publications in Texas. The only downside to this documentary is how dramatic they try to make it at the end. I recommend this to DVD to every Texan or BBQ enthusiast.

Overall this documentary was inspiring and makes me proud to be from Texas.

Barbecue: A Texas Love Story will be receiving a 5 out of 5 stars.

Here is the trailer below.

Book Review: Dr. BBQ's Big-Time Road Trip!

2011-01-22T17:13:00.011-06:00

I have a dream, that one day it would be nice to publish my blog as one big ass book. Fortunately/Unfortunately (depending on who you are) Ray Lampe, aka Dr. BBQ, has already beat me to it. In his latest book "Dr. BBQ's Big-Time Barbecue Road Trip!", Dr. BBQ drives cross country reviewing almost 100 different BBQ joints.

Not only does he give his 2-cents on how he rates the BBQ, he even adds his own mock recipes of the famous BBQ he's eaten, including the sides. He talks with BBQ competition winners, restaurant owners, and BBQ pit builders. When someone won't reveal their award winning secret, Dr. BBQ will give a recipe that comes close.

The book is divided in 8 sections starting with the BBQ capitals - Kansas City, North Carolina, Tennessee, Texas, and the moves on with "The rest of America" (The North, The South, The East, and The West).

I recommend this book for anyone who wants to know the history about the famous restaurants, the different BBQ Associations, the competitions, and recipes. While reading it all the way through can give it a "text-book" vibe, I strongly recommend it as a reference book.

Now for the part of a review I'm good at, criticism. I felt he kind of gave Texas a quick run through. He talked so much about the restaurants in other areas and then when it got to Texas, he basically printed out a score card...WTF Dude? My highlight on the Texas chapter was how he talked about David Klose's BBQ Pits. Also, there were very few things he didn't like. I've been to Kreuz Market and Southside and thought it was over-rated and tasted below average (both places Dr. BBQ gave a 9 & 9.5). I've seen Dr. BBQ on tv a handful of times and he comes across as a really nice guy. I would assume that Dr. BBQ is just being nice to his fellow BBQ friends because I know he knows what good BBQ tastes like. Also, it is obvious that he can't vist EVERY BBQ joint in the country but I'm surprised he skipped City Market BBQ and Snows while he was in Texas!

If you really want to know how good the bbq is at the restaurants, I wouldn't put all of your trust in this book. I assume his ratings are a little inflated. But if you are stuck in New York City (with no suicide pill) and don't know where to get BBQ, need to enter a competition near you, read up on the history of some of the best restaurants, and looking for a good recipe, then buy "Dr. BBQ's Big-Time Barbecue Road Trip!"

Dr. BBQ's Big-Time Road Trip! will be receiving a 4.5 out of 5 stars.

P.S. Dr. BBQ is the Ambassador of BBQ. He's legit and knows what he's doing. To get an idea of who he is check out this video...

Fat Boys BBQ (Picayune, Ms)

2010-12-18T23:25:00.010-06:00

I just read several positive reviews online of 'Fat Boys BBQ'...needless to say I am shocked as another underwhelmed blog hits the press. Luckily the south has at least one southerner that is not afraid of being honest and calling a spade a spade without putting a fake smile on. Here I go...

What is the deal with with cumin on BBQ? While I enjoy cumin as much as the next person, I am not a fan of cumin in a BBQ rub. What's interesting is that I find that the people that use cumin in their rub, always have a heavy hand in it. That was Strike 1.

I'm not blind, I saw the smoker in the back, why is the smoke flavor so light? I assumed they were being cheap on the Hickory. Strike 2

The Baked Potato Salad was a Ranch Dressing nightmare. People that eat/use ranch dressing are almost as bad as people that eat ketchup on meat. Strike 3 on the Ranch Dressing.

While the ribs and brisket were tender, it was a little over salted, over cumin(ed), and dry. However, the sweet tea was perfect and the collard greens were highlighted with pieces of brisket in them. I also liked the aesthetics of the place; a little red cinder-block shack off the side of the road with a gravel driveway. I also managed to get all this food and a drink under $10.

Small town living limits your options of dining out, so the residents of Picayune are limited to Fat Boys BBQ unless they go on a road trip. It's not great but it's cheap.

Fat Boys BBQ will be receiving 2.5 out of 5 stars.

McDonalds (New Orleans, La)

2010-12-18T22:42:00.008-06:00

Yes you read that right, I am blogging about McDonalds - the gross fast food chain. "Why" you may ask? Answer: Because the McRib is back! I haven't eaten one of these "things" in 15 years. I figured I'd let my seasoned taste buds judge this "Bar-Be-Que"sandwich.

Here is the low down on the McRib...it is not rib meat. It is a pork patty that is pressed to look like a rib and then deep fried. Slather super sweet tangy sauce on the "meat" with some onions and pickles on a roll and bon appetite. The meat quality is a glorified deep-fried hotdog.

This was a pretty gross sandwich. When people serve BBQ slathered in sauce, you need to ask yourself if the meat would taste good dry. If the meat would not taste good dry than you are eating garbage. What people enjoy in the McRib is the sauce. I personally do not like sweet/tangy sauces. I think God made sweet BBQ sauce for children who are picky eaters that need everything they eat to taste like candy. A grown ass man should not be eating sweet BBQ sauce.

Next time you are looking for a "BBQ sandwich." Spend the extra dollar and go to a BBQ joint and get a sandwich there. Even if the BBQ joint sucks, I guarantee it will be a better sandwich than the McRib.

McDonalds will be getting a generous score 0 out of 5 stars.

Here are some pictures from www.foodfacts.info

The 2010 BBQ Recap

2010-12-16T18:06:00.007-06:00

The end of a year is a time where awards and nominations are made for award ceremonies. If there is any ONE thing this world needs, it's another award showcase. BBQ is a culinary delicacy. BBQ is an art. Having said all that, nothing is more American than making art a competition. So let the games begin...

2010 Best Brisket:
Louie Mueller's BBQ (Taylor, Tx)

2010 Best Sausage:
City Market BBQ (Luling, Tx)

2010 Best Ribs:
City Market BBQ (Luling, Tx)

2010 Best New Orleans BBQ:
Squeal BBQ (New Orleans, La)

2010 Worst New Orleans BBQ:
Voodoo BBQ (New Orleans, La)

2010 Worst BBQ Ever:
Stricks BBQ (Hattiesburg, MS)

Let us take a minute and reminisce what we have seen on this blog in 2010.

The most important event was our Texas BBQ Tour. This trip proved that Texas has the best BBQ hands-down. We've also learned that there are some Texans that make ignorant judgments on restaurants based on the restaurant's hype and not the taste of the BBQ itself (aka Kreuz Market). We found out which BBQ joints shamefully oven bake their BBQ (aka Voodoo BBQ, Bywater Restaurant & BBQ), which franchise BBQ joints are half-way decent (Dickey's), and which BBQ joints almost had it but never quite made it (Hillbilly).

What's in store for 2011?

We will be covering the rest of New Orleans' BBQ joints like Walkers, The Joint, The Rib Shack, and Whole Hog. We'll also be doing some vloging (video blog), interviews, and more tips of the trade (Smoke Ring, Grilling vs. BBQ).

Hillbilly BBQ (Kenner, La)

2010-11-14T19:39:00.008-06:00

I am fully aware that I have been doing this BBQ Blog for six months now and have not yet rated the "infamous" Hillbilly BBQ in Kenner, La. Part of my strategy with this blog is to save the best places for last. I'm sure glad I didn't save this place for last. On this trip to Hillbilly BBQ, I was accompanied by four New Orleans citizens that are in great civil standing. Some people believe that I run around New Orleans just to get off blogging negatively about BBQ Joints just because they aren't in Texas. Answer: False. I truly believe that there is great BBQ somewhere in Louisiana and I intend to find it. I decided to bring alibis with me on this review and give you their two cents.

Scott Myers
Photographer/Musician
Fairfax, VA

"Pretty decent ambiance, mostly friendly staff. Good sides, good boudin, underwhelming pulled pork and brisket. Not bad, just not good."

Tarik Hassan
Musician
Jacksonville, FL

Simple but comfortable exterior and interior. The food like the building is nothing special. The staff is friendly and the portions are large.

Alex Peña
Musician
Slidell, LA

"Ehhhh...." This sums up all emotions surrounding my experience here. Not too bad, but not too good....kind of like sex with a dead fish, a larger one at that. Its still there, so its still somewhat good. But it won't knock your socks off, and you have to do the work to appreciate it. Friendly people, though.

Shane Hachey
Musician
Bemidji, Minnesota

N/A

James Westfall
Musician/BBQ Entrepreneur
Houston, Tx

Brisket dried out within five minutes. Pulled Pork had no flavor. Ribs were par. Sides were great! This seems to be a pattern in the BBQ New Orleans World - "Great sides...boring meat." The people were sweet, as was their tea. Not to quote my review on Southside BBQ in Elgin, Tx, but it was very blah.

I will conclude the Hillbilly BBQ review with Alex Pena's final assessment.

Pulled Pork - 2.5, tasted the smoke, but no seasoning
Brisket - 2.5, weak smoke ring, and dried out too fast
Alligator Sausage - 4, mmmmmmmm
Boudin - 5, no questions asked.
Baked Beans - 1, glorified canned baked beans, saw the woman unloading wholesale size Bush's baked beans into a pot. They did take the time to put some smoked meat, so maybe the 1 is too harsh.
Corn Salad - 1, also not very good. Would rather have a warm Corn Maques Choux

Hillbilly BBQ will be recieving a 2.5 out of 5 stars.

BBQ 101: Grilling vs. BBQ-ing

2010-10-03T21:35:00.024-05:00

What defines BBQ? Some believe BBQ is the communal act of eating food outside while others believe BBQ is placing food on a grill. A true Texan knows that BBQ is none of the above.

Grilling meat does not make it BBQ. Let me explain this in greater detail: Grilling meat does not make it BBQ. There are 3 main types of grills:

gas...

charcoal...

and electric....

Grilling is best used when cooking meat on a high direct heat. Thin cuts of meat work best for this form of cooking such as chicken breasts, steaks, and burgers. Grilling is not BBQing, it's called grilling. When is comes to your source of heat when grilling your meat...that's a personal decision and you will will be judged on that decision.

Electric = Lame. No picture necessary.

<=== Gas/Propane - Great for a quick meal. If you like the convenience of TV dinners and tevo-ing football games, then a gas/propane grill is right up your ally. As opposed to the bbq slogan "low and slow", this form of heat can often leave you "high and dry".

<===Charcoal - For you Al Gore fans out there, this is the environmentally friendly option when compared to cooking with gas, as long as you don't make common yankee mistakes like using lighter fluid and not using lump charcoal. Lump charcoal has no fillers or additives and burns hotter. When using a chimney to get your coals going, it will take you the same amount of time to get your gas grill going. Charcoal also adds that flavor that everybody loves.

Now for the part we've been waiting for. BBQing is the process of cooking your meat on an indirect heat low and slow (generally a more tough/thick piece of meat). The best source (and IMO only source) of indirect heat is smoking the meat using wood. You can use almost any wood to smoke but the most popular are Oak, Hickory, Mesquite, Pecan, Apple, Alder and Maple. All of these different types of wood have a unique flavor to them. Some pitmasters like to mix woods to mix flavors.

<=== Some people like to smoke by putting a low heat charcoal and wood chips on one side of a kettle grill while the meat stays on the other side. This creates limitations such as space. (side note: water pan is used to help retain moisture)

<===There are also those that smoke meat using what is called a "smoker". This creates an even heat and plenty of room for storage through different racks/layers.

<===Then there is the off set fire box contraption. You can control your heat with out disrupting the meat in the smaller box.

In the end, smoke is king. Smoking meats is what defines BBQ. It's the smell of charcoal/wood that cries BBQ, not a sweet molasses based sauce you throw on top of some dry flavorless meat. Don't get me wrong, grilling is legit for steaks, burgers, and chicken breasts. Lets not confuse grilled food with BBQ.

BBQ 101: The Smoke Ring

2010-09-28T13:17:00.014-05:00

The Smoke Ring.

I get asked all the time "Why the hell do you keep saying that stupid phrase "Smoke Ring" - Person X

The Smoke Ring is one way of measuring a balance of how well your meat has been smoked with the moisture of your pan. To find the smoke ring, you can catch a pink ring following the border of the meat. Pink = Good. So next time you are off eating bad BBQ, first check the meat and see if there is a smoke ring. This is a good visual indicator to tell if you are eating oven baked BBQ or properly smoke BBQ.

Here is the science behind the smoke ring:

The Smoke Ring is actually...

nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke, the meat, and the moisture in the pit.

With time people have learned how to create an artificial smoke ring. By coating the meat with Salt Tenderizer, the nitrogen dioxide will create an artificial ring. After years of this kind of Heineken-Drinking Yankee Bullshit, judges at BBQ competitions have eliminated the smoke ring as any visual consideration when judging competitions.

Here is an example of a brisket with a smoke ring.

Here is an example of a yankee brisket with out a smoke ring.

Get it got it good.

I know that I'm not reviewing a restaurant here but I'm going to give the concept of BBQ having a Smoke Ring a 5 out of 5.

Dickey's (Hattiesburg, Ms)

2010-09-28T12:30:00.006-05:00

In the James Westfall BBQ Bible: Article 39 Section 103 clearly states

"...and all men shall relinquish such BBQ whose correlations are those tied to and not unlinked to the affiliation of such heresy of that which is defined as/of a franchise".

Ladies and Gentlemen, I have given myself such a pass to this rule in the name of exposing all BBQ (good, bad, and mediocre). While not all of us have the time and privilege to eat BBQ that is both bad or mediocre, I have been chosen to take on such a challenge as a martyr for all those that seek out good BBQ. To quote the words on the NOPD Cars, I am here "to protect and serve".

In fear of quoting myself too many times; "I'm going to go out on a limb and say that" Dicky's BBQ is the best franchise BBQ that I have ever had. Let's not twist my words around. I didn't say it was good. The ribs were surprisingly tasty and the brisket was tender and somewhat moist. The only thing they needed was to add more wood (smoke) to their food and they wouldn't have a somewhat ok - halfway decent establishment...besides the fact that the sides were horrible.

Again...not a very smoky flavor. I didn't catch much of a smoke ring in their meat. The Smoke Ring is one way of measuring how well your meat has been smoked. If you see the border of your meat being followed with a pink ring. Pink = Good. So next time you are off eating bad BBQ first check the meat and see if there is a smoke ring. This is a good visual indicator to tell if you are eating oven baked BBQ or not.

Click here for my full blog post on The Smoke Ring.

Is it a coincidence that Dicky's is the best franchise BBQ because their from Texas (Dallas area)? Answer: No. I am a bit surprised that a Texas BBQ joint prides itself on Hickory Wood instead of Post Oak. I assume Hickory is the cheapest wood you can get but THE best Texas BBQ Joints use Post Oak Wood. Why not learn from the masters?

Impressed that they smoke their BBQ, being from Texas, and serve brisket in pork country...

Dicky's BBQ will be receiving a 3.5 out of 5 stars.

(If you stay away from the sides, you will agree with me)

Voodoo BBQ (New Orleans, La)

2010-09-19T14:01:00.017-05:00

House lights cut out, stage lights are on...curtain opens.

Kathleen: "What would you like to eat for your birthday before the BBQ tonight"?

James: "How bout' BBQ"?

Kathleen: "Where"?

James: "I heard Walkers out on Haynes is suppose to be good".

Kathleen: "Lets stay Uptown because I know it's your least favorite area of New Orleans".

Kathleen: "Since you've already reviewed Ms. Hysters and Sequel for your blog, what's another BBQ place Uptown you can review"?

James: "Well, there's Voodoo...never been...I'm sure it's horrible because their sign looks a little too fancy, they have a twitter account, things are a little too clean over there, and it's Uptown".

Girl #1: (nods head)

Kathleen, James, and Girl #1 walk into Voodoo BBQ (where the cleanliness had a more potent smell than the actual food).

Server/Cashier: "Because I have to work here, I'm going to give you an attitude for placing an order. Even though an order requires as little from me as pressing a few buttons on a computer screen".

James: "Ok, I apologize that my order will cause you to do little to no work. Since the whole process of using your brain is enough to upset you, I'll make my words short and simple. I will also try my best to keep my words no more than 2 syllables".

5 minutes later...a microwave bell sounds

Microwave Bell: "Ding".

James: "Wow, even though I'm dining in, I'm being served with plastic ware and a spork. Lucky me".

James: "Wow, this brisket is very average. Let me go refill my water glass".

James: "These ribs are super ok. Let me go refill my water glass again".

James: "The pulled pork is tasting like pulled pork. I'm still thirsty, let me refill my water glass".

Kathleen: "Is it me or is this plane jane BBQ a lil' salty".

James: "I can't finish this BBQ or I'll end up like Lot's wife (from the Bible)".

Girl #1: (nods head)

James precedes to the counter and struggles to catch the the eyes of any of the three people that are "working" behind the counter.

...10 minutes later...

James: "Can I have a to-go box"?

Cashier: "Excuse me did you just ask me to work? I don't get paid for that".

Cashier: (hands James a to-go box) "Your Welcome".

Curtain falls, audience applauds. Actors then precede to the stage for a bow. A random person gives Girl #1 a bouquet of flowers.

James then precedes closer to the audience with a 2 foot stool. James places his right foot on the stool and leans on his right knee with his forearms as he engages the crowd with his charisma and charming looks.

James: "Listen, I'd rank Voodoo BBQ as a good meal compared to any T.G.I.Friday's frozen TV diner packages they sell in the freezer section of your local grocery store. Let me make this clear, Voodoo BBQ isn't bad...it's just not good. I'm going to go out on a limb and say that Voodoo BBQ is a scaled down Corky's BBQ (That is not a good thing)".

Crowd is filled with tears and emotion as they stand up a second time for yet another standing ovation.

On a serious note, my search for good New Orleans BBQ still continues...my list continues to narrow itself down as the blog continues...will I find good BBQ in New Orleans before I die? Stay tuned...

Voodoo BBQ will be receiving a 2 out of 5 stars.

Louie Mueller BBQ (Taylor, Tx)

2010-09-16T14:30:00.007-05:00

Part 5 of 5

This is the 5th (and final) installment of my 5 part "Texas BBQ Road Trip 2010". Texas Monthly Magazine listed the top 50 BBQ Joints in Texas and I had the honor/dishonor of attending 5 of the 50 establishments during Memorial Weekend.

Taylor, Tx is boring. It is your normal small town with nothing to do outside of raising cattle and picking cotton. If you want to drive a little down south you can go watch some minor league baseball in Round Rock. If your up for a longer drive you can take back your sanity (or lose it even more) in Austin, Tx. Luckily for the residents of Taylor, Tx there is Louie Mueller BBQ to help them cope from dying of boredom. Louie Mueller's isn't just some great BBQ joint that wins awards (like the James Beard Award) and serves an incredible brisket. Louis Mueller's is the best BBQ I have ever put in my mouth.

After watching this video on the Texas Monthly Website, I will relay the secrets of their bbq.

+Rub is exclusively pepper and salt (w/ a 90/10 ratio of pepper to salt).
+Uses a smaller cut of Brisket (6-7 lbs).
+Never turns the brisket 90 or 180 degrees).
+Smokes it using only post oak.

The flavor is so simple yet very peppery (due to the rub being 90% pepper). If I could make a brisket like this I would have no problem going on the Atkins diet.

There is not much for me to say but "perfection". If you are in the Austin area, it is worth the 30 minute drive to Taylor, Tx to try Louie Mueller BBQ. Despite this praise and this awesome score I'm about lay down, I do have criticism. The ribs are tough and they don't serve sweet tea.

Louis Mueller BBQ will be receiving a (record) score of 6 out of 5 stars.

p.s. Here is a short video of Louie Mueller BBQ from Food-Network's "Diner, Drive-Ins and Dives"

Kreuz Market BBQ (Lockhart, Tx)

2010-09-12T21:31:00.009-05:00

Part 4 of 5

This is the 4th installment of my 5 part "Texas BBQ Road Trip 2010". Texas Monthly Magazine listed the top 50 BBQ Joints in Texas and I had the honor/dishonor of attending 5 of the 50 establishments during Memorial Weekend.

I have been making bi-annual trips to Texas every year for the last ten years of my life. Very rarely do I have a negative experience (except when I'm in East Texas of course). Sure, you might have the occasional Asshole-Cop, Drunk-Cowboy, or the random Yankees fan to ruin your day in Texas. However, nothing has ever ruined my day more than the day I ate at Kreuz BBQ.

I have since nicknamed Kreuz (Pronounced "Krites") BBQ to "Crisis" BBQ. Ladies and gentlemen, when Texas Monthly issues their June 2008 magazine to name the top 50 BBQ Joints in Texas and throws Kreuz as top 5...we have a problem. I don't believe they deserves top 50! I will yet again go out on a limb and say I have eaten better BBQ in Louisiana and I will almost believe any New Yorker that says they have had better BBQ in NY than what they have had at Kreuz.

I don't know where to begin with this blog entry. Holding back the tears I will attempt to relive such a horrific account. First, I stood in line for over an hour which doesn't bother me if the food is good. When we finally get to the smokers in the back, I see that they have a similar style to City Market in Luling except double the size. You walk to a butcher like chopping block surrounded by smokers and they pull out the meat in front of you and cut what you want...(in my case brisket, sausage, and ribs). You then wait in line to pay for your food and order your drinks (I suggest you buy a 6 pack of water bottles for yourself).

Before you sit down you see signs everywhere that say "NO BBQ SAUCE, NO FORKS, etc..". Now I am one that will support that slogan anytime, but don't serve your customers dry meat and pride yourself on not using sauce. Their brisket was worse than my first attempt at a brisket. It tasted like they had the fat side down, temperature at 350 degrees, and brined it for 2 weeks in salt water. Everything else was over salted. It all makes sense now when you see the long line at the Blue Bell Ice Creme Stand in the middle of the tables. The Blue Bell and Texas factor can't save this sinking ship for a good score.

You can read my step-dads review for his similar experience here.

Kreuz Market BBQ will be receiving an 1 out of 5 stars.

City Market BBQ (Luling, Tx)

2010-09-10T17:23:00.009-05:00

Part 3 of 5

This is the 3rd installment of my 5 part "Texas BBQ Road Trip 2010". Texas Monthly Magazine listed the top 50 BBQ Joints in Texas and I had the honor/dishonor of attending 5 of the 50 establishments during Memorial Weekend.

City Market BBQ was honored as Texas Monthly's Top 5 BBQ establishments. In my opinion, this is the 2nd best BBQ I've ever tasted.

Below is a video I found on Youtube of what you can expect at City Market BBQ. Disclaimer: This video does NOT do justice to how the bbq really tastes in person. I can't say one bad thing about this place. Good old Texas BBQ smoked with post oak.

This is barbecue’s holy of holies: City Market’s dark pit room, located in a back corner of the main dining hall. Clouds of post oak incense have been rising from its five pits for fifty years, and the smoke envelops manager Joe Capello Sr. and his crew as they slice your order—a choice of brisket, ribs, sausage, nothing else—onto butcher paper. You pay at the blackened cash register (bread comes free, onions, pickles, and peppers for pocket change), then reemerge into the dining area, where staff at a central counter sell sides and liquid offerings: vessels of potato salad and beans; hunks of yellow cheese; an array of beers, Big Red, IBC Root Beer. You take your place at one of the pine booths or tables among the multitude of other devotees, a startlingly ecumenical mix of faces white, black, and brown. A handwritten notice proclaims the righteous requirements of the meat before you: “No forks—use your hands.”
- Texas Monthly June 2008

Ok, that quote is a little over the top. However, the food is so intrinsic that one can't help but to write about City Market BBQ from the perspective of having an out of body experience.

City Market BBQ will be receiving a 5 out of 5 stars

Southside Market & BBQ (Elgin, Tx)

2010-09-09T02:03:00.008-05:00

Part 2 of 5

This is the 2nd installment of my 5 part "Texas BBQ Road Trip 2010". Texas Monthly Magazine listed the top 50 BBQ Joints in Texas and I had the honor/dishonor of attending 5 of the 50 establishments during Memorial Weekend.

This weekend I attended what Elgin, Tx (the sausage capitol) claims as the oldest BBQ Joint in Texas. Any BBQ Joint that claims an establishment of 1882 is worth a try...or so I thought. For this place to get voted in Texas Monthly's Top 50 BBQ places is a disappointment and an embarrassment.

I will now discuss the taste of the food in great detail.

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Needless to say it tasted very blah. Don't get me wrong, it wasn't gross or disgusting, there was just not enough happening in the flavor department nor was there a consistent texture with any of the meats. I'm going to step out of a limb and say that I can find better BBQ in Louisiana than what I found at Southside Market & BBQ.

Now, there was a nice little highlight. They had a Bluebell Ice Creme server bar near the entrance. So if you were like me and decided that the calories of mediocre BBQ weren't worth it, you can give your food to the dogs and fill up on Bluebell Homemade Ice Creme.

Due to a 5 out of 5 star rating for their ice creme...

Southside Market & BBQ will be receiving a 3 out of 5 stars.

Willy Ray's BBQ (Beaumont, Tx)

2010-09-08T21:15:00.010-05:00

Part 1 of 5

This is the 1st installment of my 5 part "Texas BBQ Road Trip 2010". Texas Monthly Magazine listed the top 50 BBQ Joints in Texas and I had the honor/dishonor of attending 5 of the 50 establishments during Memorial Weekend.

Willy Ray's - Let me start by giving you a visual. ALL YOU CAN EAT w/ 7 different meats to choose from! Despite the whole "East Texas Factor" and the baggage it carries (excluding Janis Joplin of coarse), this was a more than pleasurable experience. A+ sweet tea, A+ fried okra, and A+ on the most of the meats. The only thing these guys lacked was a Blue Bell Ice Cream Bar in the corner.

Let me keep this blog short and give Willy Ray's BBQ a 4.5 out of 5 stars.

Check out their website.

Read their testimonials.

After my meal was over, I was honored to be given a survey to fill out. I will now quote myself from my personal letter to the manager...

Pros: Tender brisket, nice ribs...not too soggy.
Criticism: BBQ Sauce...too sweet. This made it taste like candy. A True Texan doesn't use BBQ Sauce Period! So, let the foreigners drown their meat in their ignorance.

Willy Ray's BBQ will be receiving a 4.5 out of 5 stars.

Corky's BBQ (Metaire, La)

2010-08-26T11:23:00.023-05:00

In the spirit of...

Applebees, Chili's, T.G.I. Friday's, Olive Garden, Macaroni Grill, Denny's, Hard Rock Cafe, Outback Steakhouse, Red Lobster, Steak n Shake, Black Eyed Pea, Hooters, Cracker Barrel, and all other restaurants that encompass the embarrassment of the culinary taste palate of suburban America, we can now add Corky's BBQ to that fine list. This past weekend I attended one of many restaurants that the Corky's BBQ Franchise has to offer. What is it about franchise food that A: Taste so good yet B: Taste so gross at the same time?

Doing what I do, I did it all. I sampled the brisket (horrible), sides (super average), the pulled pork (super average), and the ribs dry (extremely horrible) and wet (surprisingly good). Knowing how franchises deal with their meat, I have a sneaking suspicion that they cook/season the food at corporate headquarters, freeze it, ship it, then defrost it, and finally re-cook it. You know how that franchise food is with that rubbery texture yet dangerously too consistent.

This leads me to the topic of why Middle America is so attracted to the Franchise Restaurant X. I can appreciate the consistency the food provides so that any jack ass in the kitchen can defrost the pre-seasoned/pre-cooked food and put it on the skillet or grill for the allotted minutes. But it lacks so much substance and soul.

Personally, I'd rather eat BBQ from these owners... .

...as opposed to owners/board members like this...

I know image isn't everything...but you can't franchise good BBQ.

Corky's BBQ will be receiving a 2 out of 5 stars

Stricks BBQ (Hattiesburg, Ms)

2010-07-29T00:34:00.007-05:00

The worst BBQ I've ever put into my mouth.
Everything was awful...just awful. Imagine the smell of a dirty diaper mixed with vapor fumes, Gutter Punk B.O., and Walmart on a Saturday. Now imagine that smell in your mouth and you have Strick's BBQ.

Due to the fact that I crawled out of that place alive, Strick's BBQ will be receiving a 0 out of 5 stars. Strick's should be happy that my 5 star scale doesn't go into the negative numbers. They should also be happy that I'm not making a citizens arrest for attempted murder.

0 out 5 Stars.

This has to be a joke...an excerpt from their webpage...

The Pitmaster

Before Strick's can serve you delicious St. Louis Style Ribs, delightful smoked Ham, Turkey, and Brisket, they have to be conditioned by Edward.

Edward Extine is our pit master. He has been preparing pork ribs, chicken, and many other meats, loading and firing the pits, and removing it for over thirty years now.

This is an art. Knowing when to load the pit at just the right time to have it ready to serve is a trade that is learned over a long career.
Edward

You won't find Edwards' name next to any of the other pit masters in the states competing for ribbons and bragging rights. What you will find is thousands of satisfied customers that return to Strick's for their world famous, slow cooked, hickory smoked bar-b-q.

Strick's BBQ will be receiving a 0 out of 5 stars.

Stonewall's BBQ (Hattiesburg, Ms)

2010-07-25T10:46:00.015-05:00

Stonewall's BBQ had a lot of gaul to print "Award Winning BBQ" in their logo. Award winning my ass is what I have to say. This will be short...

Ribs - tough & dry.
Pulled Pork - tasted like fat flavored candy.
Cheese Potato Casserole - tasted like it sounds.
Bread Pudding - no bourbon in the sauce, too much cinnamon.
BBQ Sauce - a glorified "KC Masterpiece" by Kraft.

Now it wasn't all bad, they had a real good Smoked Chicken. Also, being in New Orleans for so long, I'm impressed that they actually have a smoker...

The fact that I only ate half my platter and was left with an upset stomach all night doesn't help their case for a good score...

Stonewall's "Award Winning" BBQ will be receiving a 2.5 out of 5 stars.

Click here for the Stonewall's website

Squeal BBQ (New Orleans, La)

2010-07-18T21:25:00.013-05:00

It’s pathetic that what excites me today is a BBQ Restaurant in New Orleans that actually has a smoker. Shamefully, smoking meat is a very rare occurrence in the New Orleans BBQ world. Fortunately, I stumbled into Squeal BBQ that carried the smell of hickory smoke half a block away. To quote the Prophet Ice Cube "...today I didn't even have to use my A.K., I got to say it was a good day".

As I walk to the front door, I see the charcoal smoker out front, I lean in to see that the thermostat is riding an even 200…not bad. With ample outdoor seating I choose to sit inside and look at the paintings of Coco Robicheaux and Dr. John…sure not Texas style decor but I won't hold that against them. Let me cut to the chase with the food. The St. Louis Style Ribs were great, perfect texture with an ok rub. The meat has flavor therefore they don't give you a lot of sauce to hide behind. My only criticism is that they weren’t smoky enough. The Chicken was also smoked with the white meat being a little dry. In their defense, chicken is an easy meat to over cook in a smoker. I was underwhelmed with the dry rub they used for the chicken and ribs. The homemade French fries were tolerable, potato salad was above par, and the Corn Maque Choux came across as canned corn with too much cummin and no diced tomato to accompany.

After saying all that, you might want to grab your diaper, I’m going to go out on a limb and say that I don’t think I can do a better pulled pork than Squeal BBQ. I’m also going to go out on another limb and say that Squeal's pulled pork might be in the Top 5 all time pulled pork! It had just enough hickory flavor to it, it was moist, great seasoning, and not drowned in sauce. When you can eat pulled pork dry and it not be overrun with fatty pieces, you’ve hit gold…and I did! They also had a corn/cheese grits side item that was incredible. What also made this place so great is that they don’t serve any vegetables. That’s right, the kitchen has no salad in the back…it’s a nice way of telling the vegans to go back to California.

The sight of a smoker at this BBQ place, though it should be a given, has put me in a generous mood. It’s nice to find a BBQ place that doesn’t have to hide behind BBQ sauce to create good food. Due to the smoker, the incredible corn/cheese grits, the reasonable price, and awesome pulled pork, Squeal BBQ on Oak St. will be receiving a 3.5 out of 5 stars.

Bywater Restaurant & BBQ (New Orleans, La)

2010-07-14T08:59:00.013-05:00

Another hot summer day goes by in New Orleans with the oven set to an even 250 degrees for some New Orleans BBQ. What is wrong that sentence? Keyword: OVEN. Is it so hard to buy a smoker when you own an establishment that has the word BBQ in it? I've always grown up thinking that BBQ = smoked meat. Never in my life did BBQ = BBQ sauce. Well New Orleans is living up to it's Oven baked name quite nicely with Bywater BBQ.

Located in the Bywater neighborhood in New Orleans, Bywater BBQ lives up to every hipsters stereotype from a quip waiter to a neat yet cluttered yet clean yet old atmosphere. My first alarm went off when I saw everything on the menu from Pizza to Red Beans and Rice. I felt like I was in the Harrahs Casino Restaurant. I quickly glanced at the BBQ page and ordered the 4 meat platter as I drank my Andygator on tap (big plus).

While you are about to hear the same old song and dance from me, I will step out on a limb and say, this is the best oven baked BBQ that I have yet to taste in New Orleans. The brisket and the pulled pork melt in your mouth, the white meat on the chicken is as juicy as the dark, and the ribs are nice and succulent.

The sides were incredible. Homemade and baked penne style macaroni and cheese and a red skin style potato salad that has more vinegar than usual (a good thing). I give these sides a 5 out of 5.

Now to give a restaurant something I'm good at...criticism. When you are doing Oven Baked BBQ (OBBBQ), obviously the flavor you get comes from the sauce, not the meat. You need to have a damn good sauce when you are doing OBBBQ. Their sauce was very tangy and tasted more like a heightened ketchup. Due to the fact that there was no smoker in this process, the meat did not have that crunchy sear on the outside that we all love so much. You would almost think that these people might be the kind of people that boil their meat before they bake it...you know who you are. The meat was so tender...but a little too tender...almost slimey. For a 19$ entree of a four meat platter, I expect someone to roll me out of there in a wheel barrel. Unfortunately, I was able to walk out just fine.

We ended the meal with a Brownie ala mode with cheese cake ice cream that put me in a coma.

Overall: I give the sides and desert 5 out of 5 stars. However this is not a BBQ joint. They do not smoke their meats, their sauce is a glorified ketchup, and BBQ makes up about 10% of their menu. While I will come back many more times, I will never get the BBQ again.

Lesson learned; Don't let the BBQ name make you think you are getting real BBQ.

Bywater Restaurant and BBQ will be receiving a 3 out of 5 stars.

The Texas Bar-B-Q Company (Metairie, La)

2010-06-26T11:31:00.008-05:00

Conveniently (in Metairie standards) near the corner of Veterans and Houma St., The Texas Bar-B-Q Company will be receiving a 2 out of 5 stars.

The Texas Bar-B-Q Company (in Metairie, La) is located right next door to Corky's BBQ. Driving down Vets I decided to review the local joint instead of the chain. As I walk in the establishment there were longhorns on the wall and news prints of criminals and cowboys of the 19th century including the likes of The Apache Kid, Wild Bill Hickok, Calamity Jane, Jesse James, and Butch Cassidy. Everything was looking good until I had a sip of my weak tea and noticed that I am NOT surrounded with the auroma of Hickory Wood.

Other than the prices being really cheap and them having some of the best coleslaw ever, there is nothing to brag about here. The food lacks the smokey flavor you expect in BBQ. I assume this is another classic case of oven baked BBQ. The brisket was pulled like pork with an average texture and drowned in an overly sweet BBQ sauce. The Ribs (beef) were a little fatty and fell right off the bone. This isn't necessarily a great thing when ribs fall off the bone. They have a very gummy texture and (like the brisket was) drenched with an overly sweet BBQ sauce. Needless to say I felt like I was eating dessert the whole time. The beans were also overly sweet. There is so much sauce that you are given a lot of crunchy frenchbread to sop up all the sugary juice.

This place is a diabetic nightmare. Only because of the cool decor and the incredible coleslaw, The Texas Bar-B-Q Company will be receiving 2 out of 5 stars.

Ms. Hyster's Barbecue (New Orleans, La)

2010-06-24T15:55:00.008-05:00

Conveniently located on Claiborne next to the Freeway in Central City (New Orleans), Ms. Hysters Barbecue will be receiving a 1.5 out of five stars.

As I walked up to this establishment I was surprised that I didn't smell the Hickory smoke outside the building. I thought "Do they actually smoke their meat, or is this oven baked BBQ"? While there is a small tinge of hickory flavor in the food (keyword small), I'm pretty sure that this is oven baked BBQ. I was sad that they were out of Brisket, but was glad that they had beef ribs that were pretty lean (I hate fatty ribs). Their chicken was dry and their sausage tasted packaged.

I noticed that the Ribs were cooked with the membrane on. While I would have thought this was a negative attribute to bbq, I'm starting to sway my opinions about the the membrane on the back of ribs. The ribs were also not that meaty but as I said earlier they were lean. With the ribs and chicken being dry my wife and I used up all the sauce that was given to us.

They were missing a lot of sides so I had a plate of lima beans that were...ok. You can never have too much pork in your beans and unfortunately there was too little to no pork flavor (or any flavor) in the lima beans.

The Positive. I'm not a fan of sweet sauce, but their sauce was sweet enough and had the most smokey flavor than anything else they had. It wasn't so sweet to where I felt like I was eating candy. But sweet enough to go good with ribs. Their prices were cheap. They had sandwiches that were in the 3$ range. And the woman who ran the place was one of the sweetest old ladies I've met in New Orleans.

Ms. Hyster's Barbecue - 1.5 out of 5 stars.

BBQ - Offbeat

2010-06-24T15:44:00.004-05:00

In this months Offbeat Magazine, my smoked brisket was chosen as a feature. Keeping the pattern of this new spotlight, I will be switching the focus of this blog to all things BBQ in New Orleans. I might have a political interjection if need be. I will however need to give a disclaimer. New Orleans is not a BBQ town by no means! Do I uphold the standard of New Orleans BBQ to the likes of Texas, Memphis, Kansas City, & St. Louis BBQ? Or do I give these restaurants an A for effort? I'll have to make that decision as time goes on. I will however keep Blogs on BBQ places outside New Orleans. Until then you can read the offbeat feature "In The Kitchen w/ James Westfall"

http://www.offbeat.com/2010/06/01/in-the-kitchen-with-james-westfall/

The Second Ammendment

2008-09-06T14:26:00.005-05:00

"Now, I'm not a gun-totin fool, but I get so pissed off when I hear them say, well, we're not going to take away your ability to hunt. When our forefathers wrote the Constitution with the right to bear arms, it was not about hunting and fishing. Because back then, if you didn't hunt and fish, you didn't eat. The second amendment, the right to bear arms is there so that we the public, if our government gets out of control, we have the ability to rise up and change it. Just because we believe in that amendment does not make us fools, it does not make us gun crazy people. There's a reason they put that in there and as I said the reason is so we have the ability, now many people have said to me well wait a minute. how could we the citizens ever stand up to the US government and their entire military might? I got the answer. We threw everything we had at Vietnam, and they were nothin but a bunch of farmers with a few AK-47s. and they withstood it all. So ladies and gentlemen, don't ever let them take our rights, the hell with this Patriot Act. If you want to be patriotic, then stand up for the Bill of Rights. Because once they strip the rights from you, you will pay hell to get them back. You will, and we're in the process of it right now." - Jesse Ventura