They are huge. Did you see the Continental Airlines BBQ pit? That thing is impressive....not sure about their bbq though. I've lived in Houston my whole life and I've never been there.
My brother used to live there and we used to go there all the time. Better than Goode Company. We used to trek out to Kreutz market too! His next door neighbor in Bellaire, who used to win smoke offs alot, had to cover his smoker so people couldn't see what he was doing. My bro actually caught someone in his yard trying to look over his wall! Serious stuff.....
Tru dat, bro. But have you ever been to yo mama's? And, no, they ain't got a website. Hell, dey dont even have a bathroom. Dale PS I also used to love Hector's Taco Flats in Austin. If you ever had dos ol' consto blues, a couple of Hector's tacos would fix you right quick.
Family recipe, and yes, we're members: 5# Brisket 2 tsp salt 1/4 tsp pepper 2 yellow onions (sliced) 4 celery stalks 1 cup chili sauce 1 bottle beer (I like St. Pauli Girl) 1) Put beef in a roaster, fat side UP 2) Season with salt and pepper 3) Place onions, and celery over the brisket -- basically cover it. 4) Evenly pour chili sauce entirely over brisket 5) Add 1/4 cup of water to the pan Basically.... Roast one hour per pound, in 325 degree oven. Baste often! - Cover with tin foil after 1.5 hours - After 3.5 hours, pour beer over beef, and recover with tin foil - Cook remaining time (about 1.5 hours) 9. Allow to cool. Strain gravy, allow to set. As always, better the "day after" when warmed up. If served the day of cooking, please let the brisket rest for 10 minutes or so before slicing.
No, I haven't. I need to it. It would definitely be a good reason to get in the car and drive out there.
Sorry, had to revisit this one. I soak the Brisket in good ol' Coca Cola for 24 hours - I also add about a half a cup of kosher salt to that. I then remove it from the bag, season it with whatever I feel - or the beer tells me to - usually a little chili powder, kosher salt, chipotle powder, and brown sugar. Let that sit until it reaches room temp. Fire off one side of the grill - use foil to plug up the rotisserie vents, add mesquite wood to the cool side of the grill - eventually the heat will ignite the side closest to the fire, but it will burn slow. Turn the hot side down and get a closed temperature of 200-210 Wrap hunk'o'cow in foil - cook on cool side of grill for 4 hours. Remove from foil and continue on cool side for another 2 hours - at some point you are going to be able to stick a fork in it and twist easily. When you get to that point, roll it over to the hot side and let the fire do some work. Slice at a bias. Enjoy with a tall Margarita on the rocks/no salt or 7 gallons of beer.
^I've only made brisket once and I marinated it in coca cola & worcestershire sauce. I actually used this recipe: http://www.tasteofhome.com/Recipes/Scott-s-Beef-Brisket I cooked it by baking it in an oven though. I don't know the authentic way to do it, but mine came out really tender with good flavor...
