Thread: What? In and Out

Originally Posted by isppilot

I always keep my fingers crossed that my flight arrives or departs somewhere close to D27 to get my Cousin's fixin. Been to Dickey's a few years ago. Might try to hit up one of the places listed here The Best Barbecue in Dallas although the article is from 2010. Will report back.

Cousin’s and Pappadeaux’s do make getting bumped at DFW a little easier.
On the other hand Skylink does test my patience-- “sorry the train is operating one way tonight”

Originally Posted by 29palms

For Texas bbcue around IAH......Rudy's, Pappas, Spring Creek, Mo's. They're all good and each has their specialty. Go with EXTRA LEAN brisket. Either way you do it, sandwich, meat plate, on a baked potato. Lean brisket is the way to go.

Palms have you ever heard of a place called Virgie’s? They tell me they serve a pilgrimage worthy brisket.
You and isppilot got me looking at flights to DFW.


You can’t buy happiness
But..
You can BBQ
And that’s the same thing.

Originally Posted by 29palms

Never heard of Virgies. I'm sure in the end, brisket is pretty much brisket. I'm not particular between all the bbcue joints around here. .

Obviously Palms you’ve never had an over smoked, tough, dry, bland brisket.
Trust me, out here in the land of “California cuisine“, I’ve had some tough brisket


You know that phrase--“You need no teeth to eat our beef”, trust me, sometimes you do.

Well, if we're talking about barbecue now... I have had Dickey's a couple times before. Not bad, really. Especially for the price and everything else. Somehow they have one in EAU of all places, too!

Personally, I'm planning on making my own BBQ this summer. New house bought in December, new deck coming, and of course that commands a new grill. I've had my eye on this baby: Char-Broil Triple Function Propane Gas/Charcoal Grill with Side Burner-463724512 at The Home Depot - I'll admit that I do tend to use gas for standard grilling (brats, burgers, what have you) but I'm dying for that charcoal half. You see, when I was in college, I got into smoking different types of meats - chicken, salmon, and pork especially. And if I do say so myself, I was good at it! But moving from one house to another in college and eventually going to an apartment with no porch/balcony, there was no reasonable way to use my beloved smoker. And I'm terrified to move it from my parents' house in MSP, since it makes anything smell like barbecue for a LONG time (which isn't a terrible thing in some cases, but some things just aren't supposed to have that smell, like a car). That said, I bet I could make an excellent smoker out of that grill. Yesterday I had some smoked salmon in a salad from Ikea, and it was surprisingly good! It really reminded me that smoke makes food taste delicious, and that I need to resume this artform.

When are loads good?