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Cold Tuesday Lunch

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20stone
20stone Posts: 1,961
in EggHead Forum

(now only 16 stone)

Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed location

Austin, TX
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  • GATraveller
    GATraveller Posts: 8,207
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    What do y'all consider "cold" and I know, without a doubt, your lunch was better than mine!  

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • 20stone
    20stone Posts: 1,961
    Options

    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • 20stone
    20stone Posts: 1,961
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    Getting warmer

    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • GATraveller
    GATraveller Posts: 8,207
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    20stone said:

    I'll accept that as "cold".......especially for the South.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Hook_emHornsfan_74
    Hook_emHornsfan_74 Posts: 1,357
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    SO Jealous.  Will be in Austin this weekend.  I plan on visiting some spots myself.  Don't think I will be able to make it there but Valentina's is for sure.  
    Midland, TX XLBGE
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  • StillH2OEgger
    StillH2OEgger Posts: 3,748
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    It's not even December here and I'm already looking forward to temperatures reaching the upper 30s (-: I see they have the fans turned off for some reason. Hope that doesn't affect any of the yelp reviews.
    Stillwater, MN
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  • 20stone
    20stone Posts: 1,961
    Options

    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,976
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    Keepin' It Weird in The ATX FBTX
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  • BulletGrillHouse
    BulletGrillHouse Posts: 107
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    The Cen-Tex Smoker said:

    Looks great, now I am hungry 
    XL, 2-Lg, Mini, 36" Blackstone (Formerly CM23)
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  • SonVolt
    SonVolt Posts: 3,314
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    How does their brisket measure to what you can product at home?
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • 20stone
    20stone Posts: 1,961
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    Meat coma for sure. 

    Funny thing is, the catalyst for this was a shady parking lot heritage grit deal. 


    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,976
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    20stone said:
    Meat coma for sure. 

    Funny thing is, the catalyst for this was a shady parking lot heritage grit deal. 


    We are a full service operation. It can’t always be meat. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,976
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    SonVolt said:
    How does their brisket measure to what you can product at home?
    Well, when I crush one they are similar. I do that less and less these days as I don’t cook them nearly as often as I used to. If I really get mad at it and dial in I can get there. I can do that one or 2 at a time every once in a while where he does it 100 at a time every freaking day. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,976
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    The swag haul



    Keepin' It Weird in The ATX FBTX
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  • GATraveller
    GATraveller Posts: 8,207
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    Boy what I'd give for brisket like that in Georgia!  

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,976
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    20stone said:
    SonVolt said:
    How does their brisket measure to what you can product at home?
    I will let @CT speak for his brisket game (which is strong), but will say that a civilian can make brisket that well on a dishwasher if you start with a great brisket and know what you are doing.  Could I do it on 100 briskets a day....every day?  NFW.

    Quick review:
    • Brisket - Off the charts great (no surprise here).  Micklethwait on par, better than Valentina's (which was also fantastic)
    • Pork ribs - Fantastic.  Better than what I had at Micklethwait (which were also very good).  These were super tender, meaty and peppery
    • Sausage - Meh.  It was good, but we didn't finish it*.  We've made better and they make better every day at Micklethwait.  Valentina's might be better as well, though it didn't jump out at me at the time.  Micklethwait's was awesome.
    • Sides - Didn't get any.  (Micklethwaits were awesome).
    • Ambiance - Indoors > outdoors when it is <40F.   Win for Franklin

    In conclusion:
    • Ya gotta go see the king, at least once
    • Austin is filthy with fantastic BBQ options
    • I won't wait an hour again, but I am sure glad I did this time
    * Don't judge us.  That was four pounds of meat for two people

    I would agree with all the above. And I am (happily) stuffed to the gills with fatty meats. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,976
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    GATraveller said:
    Boy what I'd give for brisket like that in Georgia!  
    you can make it like that. 
    Keepin' It Weird in The ATX FBTX
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  • northGAcock
    northGAcock Posts: 15,164
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    The Cen-Tex Smoker said:
    Not really a come back to that. D@mn.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • 20stone
    20stone Posts: 1,961
    edited November 2018
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    northGAcock said:
    The Cen-Tex Smoker said:
    Not really a come back to that. D@mn.
    I made him take the pic because I was up to my elbows in brisket juice.

    The Cen-Tex Smoker said:
    GATraveller said:
    Boy what I'd give for brisket like that in Georgia!  
    you can make it like that. 
    It just takes a little time and effort.  For us, in Austin, however, it just takes time.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
    · Share on FacebookShare on Twitter
  • GATraveller
    GATraveller Posts: 8,207
    edited November 2018
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    The Cen-Tex Smoker said:
    GATraveller said:
    Boy what I'd give for brisket like that in Georgia!  
    you can make it like that. 
    I've made one or two that I'd put up against it for sure.  But consistently  -  another matter all together.  The availability of that quality of beef is a huge factor. And sometimes I'm lazy and just want to pay for a tray full of goodness (like that above)!!!

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,976
    edited November 2018
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    GATraveller said:
    The Cen-Tex Smoker said:
    GATraveller said:
    Boy what I'd give for brisket like that in Georgia!  
    you can make it like that. 
    I've made one or two that I'd put up against it for sure.  But consistently  -  another matter all together.  The availability of that quality of beef is a huge factor. And sometimes I'm lazy and just want to pay for a tray full of goodness (like that above)!!!
    That is honestly why I don't cook them near as much as I used to. Kids are gone or pretty much gone, Janell does not like more than a bite or 2 at a time and I'm good for 4-6oz of the best bites then I'm done. So much easier and fun to go out with a buddy like today and grab something special every once in a while. 

    That's the whole reason I teach the classes. I still like to cook them but it's not worth it to do at home for just TFJ and I. Keeps me in the game, all the brisket all gets eaten on the spot, and someone else does the dishes. I've gotten so picky that I'm unimpressed by most of my briskets but everyone in class thinks I'm a wizard :lol: They honestly don't know any better but it's good for the ol ego to hear they are good every once in a while. 

    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,976
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    I made him take the pic because I was up to my elbows in brisket juice.

    No risk of dirty fork pics here. This was handled Viking style. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,976
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    I just did the math...1295 calories. all meat (the bread in the pic did not get eaten). THe only good thing is I have been eating low carb. I crushed that part :)

    Keepin' It Weird in The ATX FBTX
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  • 20stone
    20stone Posts: 1,961
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    The Cen-Tex Smoker said:
    ...and I'm good for 4-6oz of the best bites then I'm done. 
    Not today, cowboy.  By my tally, that was ~1.5lbs of brisket (all gone), 1.5lbs of ribs (all gone) and about 1lb of sausage (half gone).  You may have overshot your typical by about 22oz.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,976
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    20stone said:
    The Cen-Tex Smoker said:
    ...and I'm good for 4-6oz of the best bites then I'm done. 
    Not today, cowboy.  By my tally, that was ~1.5lbs of brisket (all gone), 1.5lbs of ribs (all gone) and about 1lb of sausage (half gone).  You may have overshot your typical by about 22oz.
    see math above. 
    Keepin' It Weird in The ATX FBTX
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  • 20stone
    20stone Posts: 1,961
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    The Cen-Tex Smoker said:
    I just did the math...1295 calories. all meat (the bread in the pic did not get eaten). THe only good thing is I have been eating low carb. I crushed that part :)

    Good thing we stopped when we did.  1300 calories would have been too much.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
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    Franklin's is a must for any fan of BBQ, at least once. Would I go there regularly? Nope, plenty of other options that are almost as good with no wait. His Turkey is pretty kick a$$ too. Try that next time if you ever go back.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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