Best BBQ in each college football town...........

this according to Texas Monthly..........so I doubt the ratings based on that alone............discuss...........

 

This could be controversial

 

They forgot Northwestern. hic's house.

 

Black's in San Marcos beats Hays County hands down.

 

Never even heard of interstellar BBQ until just now.

I highly doubt it's worth the ranking.

 

These are always subjective. Please. Plenty of so-called Texans think Spring Creek is good.

 

Actually, I am on several barbecue pages and forums. It is supposed to be very good. Also, in Austin, a place called La Barbecue.

Oh, and that little place called Franklin Barbecue. He started this whole Central Texas barbecue craze that has swept the country, but he is shunned by Texas Monthly and ridiculed by many, for some reason.

 

Spring Creek’s parking lot usually indicate someone likes it.

Cattlerack is legit, waited 2.5 hours on a Friday awhile back.

Truth in Brenham was really good not sure about the Houston location.

2M has been closed or to go only when i have tried to go, I hear from people who know its pretty good.

my .02

 

I hear Spring Creek has good rolls. Last time I tried it, probably 20 years ago, and after several attempts, it was always dry, chewy, stringy brisket with little flavor.

Good rolls do not a good barbecue place make.

I think the Houston Truth is always rated very highly as well.

 

The better tasting the BBQ, and the more you get, the sooner the heart attack; as if anybody cares.

 

Good. Fewer seasons of Longhorn disappointment to endure.

 

Nuff said.

 

HIC,

Haven't been to Spring Creek BBQ in years, but last 3-4 I was taken there, the meat tasted like the "sunlamp special" and the sides sucked. I literally ate rolls only.

 

HIC, Spring Creek is a dying concern in Dallas. COVID and the labor shortage killed them. The stores are still there so why don't you take over a couple?

 

I don't like Spring Creek. It could be good, but the meat is always cold. Temp is as important as taste. And side aren't very good.

 

I've never tasted his Q, but I bet it's pretty good. He learned everything he knows from Muellers where I live in Taylor. The reason nobody really likes him is because he's just a giant marketing scheme. It's funny how the best BBQ is shunned by these rankings and they always go for some trendy places. Never even heard of Interstellar.

 

More power to him for cashing in, but he also did the PBS series of videos, "barbecue with Franklin" several years ago that I can and have watched for free. I did buy his book, but that was my choice, and there is great info in it.

 

I think my "favorite" item he sells is his 8lb bag of charcoal briquettes that retails for $10. Dude is banking big cash.

 

His pits are overpriced but Gawd bless free enterprise.

 

Quite honestly I feel like all pits are over priced these days. My Oklahoma Joe is almost 20 years old and a really thick guage of steel. I got it for $300. I can hardly find anything decently made now for under $1,000. The cheap stuff is now $500.

 

Yeah, 2 years ago my Bell Fab 24x48, 3/8" thick steel pit was $950. Cost of steel would probably put it at $1700 or so now.

 

COULD be?

 

Yeppurs...I've got one of those from likely the same vintage...slightly over two decades, got it unassembled from Academy for probably $400 and put it together myself. It was probably right after Oklahoma Joes had sold out, but before the product was cheaply produced crap from China.

I need to finish doing some repairs though as I did find some holes beyond the elbow to the chimney. And I have had fits trying to find an ash tray for the firebox, as most of the ones I have found are about an inch too long. Maybe that is a signal to get some cool tools for the garage so I can cut something down...

 

Mom likes them for some reason...I just didn't care for them (or any other place where you have to use sauce to provide taste).

I will readily admit that many places do one thing really well and the rest is there because people ask for it. However, I have yet to find that one thing with Spring Creek...

 

Rolls and Blue Bell are/were strong drivers.

 

mb,

Have you considered taking your pit to the local high school and asking one of the shop teachers to get one of his better students to fix or repair yours?

 

No...I had not...that IS a good idea though, since I have a high school very close to the house...getting it there could be an issue, though, with no truck...those individual sections are NOT coming apart after all this time...

 

Tell the teacher you need help getting it to them. My bet is that over 50% of the boys at the school have pickups

 

I got mine from Academy too so maybe I paid about $400 instead of $300. The smoking chamber and chimney is fine, but my fire box is starting to rust through at the connection point to the box. I also need a tray as what came with the smoker disintegrated probably 6-7 years ago so now I just build the fire on the bottom and sweep the ashes out with a dust pan/broom.

 

Even then, I know they had a few different models. My problem is the current OKJ people cannot tell me what I have even with an image of the serial number. It is as if the original OKJ records were tossed when it became Char-Broil...

Home Depot used to sell the aluminum tray that fit the bottom of the firebox...alas, no more. I did foil in the bottom the last time I used mine just to make it a little easier to pull the ashes out. Some of my rust-out is at the bottom edges, including right under the side door. I'm trying some high-temp foil tape in the interim and it seems to be holding up and avoiding leaks...the real test will be when I toss a small brisket in for the day.