Target Sports

2M BBQ

The #1 community for Gun Owners in Texas

Member Benefits:

  • Fewer Ads!
  • Discuss all aspects of firearm ownership
  • Discuss anti-gun legislation
  • Buy, sell, and trade in the classified section
  • Chat with Local gun shops, ranges, trainers & other businesses
  • Discover free outdoor shooting areas
  • View up to date on firearm-related events
  • Share photos & video with other members
  • ...and so much more!
  • Status
    Not open for further replies.

    toddnjoyce

    TGT Addict
    Rating - 100%
    4   0   0
    Sep 27, 2017
    19,285
    96
    Boerne
    I don't know how places like Rudy's

    Don’t forget Rudy’s is like 4 company stores. The big ones you see are franchises with commercial smokers and not pits. The franchise method specs out every product and process for consistency across the brand.

    For commercial barbecue, Rudy’s franchises are pretty damn good.
    Hurley's Gold
     

    Moonpie

    Omnipotent Potentate for hire.
    Lifetime Member
    Rating - 100%
    21   0   0
    Oct 4, 2013
    24,107
    96
    Gunz are icky.
    Don’t forget Rudy’s is like 4 company stores. The big ones you see are franchises with commercial smokers and not pits. The franchise method specs out every product and process for consistency across the brand.

    For commercial barbecue, Rudy’s franchises are pretty damn good.

    Rudy’s is decent.
    BBQ is so subjective tho.
    Places that people rave about are meh and vice versa.
    I’ve found that once the original cook/owner sells out the quality usually goes way down.
     

    Dash Riprock

    Well-Known
    Rating - 100%
    4   0   0
    Jan 8, 2009
    1,459
    66
    Austin
    Don’t forget Rudy’s is like 4 company stores. The big ones you see are franchises with commercial smokers and not pits. The franchise method specs out every product and process for consistency across the brand.

    For commercial barbecue, Rudy’s franchises are pretty damn good.

    OK, I'll plead ignorance - what is the difference between a commercial smoker and a pit?

    I've heard some people say that so-and-so boils the meat first then only puts it on a smoker for a couple of hours to get flavor. I've heard similar claims that so-and-so's cooking is done in an "electric smoker". I don't know.

    My understanding is that these new Franklin-inspired purist places go the extra mile and do the long, low, overnight smoke over real wood, which is why it's so hard to increase capacity. They also have to meticulously monitor the temperatures and potential hot spots in the pits throughout the process, which is quite labor intensive, not to mention difficult due to the uncertainties inherent in burning real wood. It also more or less limits you to a specific time window for serving, and they target lunch because that's when the timing is most convenient.

    I seem to remember reading a while back that Salt Lick's technique utilizes high heat which allows for shorter cooking times (I think I remember it being like 6-8 hours rather than 18 or so), which is how they can produce so much barbecue at all hours of the day. They can use their grills/smokers two or three times a day, whereas Franklin can only use his once.

    I know Franklin has a lot of youtube videos about it. I need to go watch them I guess.

    Agree that for a commercial chain, Rudy's is pretty good.
     

    innominate

    Asian Cajun
    Lifetime Member
    Rating - 100%
    3   0   0
    Jan 3, 2010
    2,045
    96
    Austin
    For sure...I get it. BUT... eff that. Not gonna do it. A 30 minute wait outside, plus 10-15 more inside SUCKS.

    I checked the box. And if I pass by on a day they’re open and there’s no line out the door, I might stop.

    To my mind this is a VERY good place to eat - BUT currently a tourist/ novelty spot for folks with lots of time to kill and a TON more money to spend.
    I agree. I was just commenting that 10 out the door doesn't sound extreme. I have not even driven by Franklin's since the lines have become stupid long. Back when the line was just along the side of the building was the last time I ate there. I don't understand how people wait in those lines that disappear down the street. Too many other places where you can get quality q now without spending half the day in a line.
     

    Dash Riprock

    Well-Known
    Rating - 100%
    4   0   0
    Jan 8, 2009
    1,459
    66
    Austin
    If you’re talking about the one in Giddings I’ll agree wit that. IMO the city market in Giddings is one of the top Q spots I’ve been to. The place is deep in smoke and rich in history. Good stuff. No frills just good Q. Love it.

    I assumed he was talking about the one in Luling. They've been having some major consistency problems. I used to take day trips down there quite often but the last two or three times I went it was just bad. Like, bordering on inedible bad.

    I've quit going. Hope they correct it because when they were on, they were among the best.
     

    Dash Riprock

    Well-Known
    Rating - 100%
    4   0   0
    Jan 8, 2009
    1,459
    66
    Austin
    I agree. I was just commenting that 10 out the door doesn't sound extreme. I have not even driven by Franklin's since the lines have become stupid long. Back when the line was just along the side of the building was the last time I ate there. I don't understand how people wait in those lines that disappear down the street. Too many other places where you can get quality q now without spending half the day in a line.

    Franklin is kind of a special case because for whatever reason it's become a "thing". Most of those people waiting in line are hipsters or food tourists who come here specifically for the line experience. I get it, I've done it myself a couple of times. I'm loathe to ever do it again. I suppose it would be fun if you're with a group - kind of like a tailgate party before your lunch.

    Also, one reason for the line at Franklin is that they still carve and prepare each order individually when you get to the counter, and they only have one counter (as far as I know, haven't been in a while). And when Aaron is there he spends a bit of time chatting up each customer. They could probably move folks through a little quicker if they had a more efficient set up but I guess he's found a formula that works for him and he's sticking with it.

    Having said that, I'm surprised he's still pulling in these lines. I would have thought the hype would wear off at some point but apparently not. As you say, there are a lot of high quality barbecue places now that don't have these lines.

    Also, "hype" is a poor choice of words. For all of his success and attention, I must say every time I've had Franklin's, whether I got it from the trailer, store, or picked up by someone else, it's been outstanding bordering on best ever. Even the best BBQ places have consistency issues from time to time but I've never experienced that with Franklin. He delivers.
     

    toddnjoyce

    TGT Addict
    Rating - 100%
    4   0   0
    Sep 27, 2017
    19,285
    96
    Boerne
    Franklin is kind of a special case because for whatever reason it's become a "thing".

    That’s because Franklin marketed it that way. In the beginning, it was one brisket a day and he essentially used customers to taste test his rub.

    When he got the rub ‘right’ he then turned to two briskets per day.

    Astute business sense in that he segmented (beef brisket), targeted his market (Austin foodies) and positioned his brisket as black gold; so good that he can only produce a small amount per day. Same with the beans and the other whole meats. But his sausage is an outside product.

    He can charge as much as his target market will bear, both in time and money. So far, he’s not hit peak bbq.

    And I’m ok with that. But it doesn’t mean I’m his customer.
     

    toddnjoyce

    TGT Addict
    Rating - 100%
    4   0   0
    Sep 27, 2017
    19,285
    96
    Boerne
    OK, I'll plead ignorance - what is the difference between a commercial smoker and a pit?
    .

    Commercial smokers are more of a giant rotisserie rack, in a giant oven that can be wood or gas fired, or electric. There is precise temperature control available to the operators. A set it and forget it method.

    c477406f54c244b877ffb77108566308.jpg


    A pit, is generally made of firebrick or stone, has a single cooking grate, and a lid. Always wood fired, temperature control is a wag and through experience, and like cast iron, is seasoned from day 1 by the meat cooked on it.

    022bd8076da943b7ccbc4417a6fe458e.jpg


    That’s the short of it. I’m a pit bbq man, myself.
     

    txhawg

    New Member
    Rating - 0%
    0   0   0
    Nov 5, 2015
    25
    11
    Did you eat all that in one sitting?

    And I thought I ate a lot!

    Sent from my SM-G950U using Tapatalk
     

    mleroyl

    Active Member
    Lifetime Member
    Rating - 100%
    3   0   0
    Jul 23, 2012
    915
    46
    Cibolo, TX
    Nah, that feed three of us, plus one back at the office. And the two extra sandwiches went back to the office, too.
     

    oldag

    TGT Addict
    Rating - 100%
    7   0   0
    Feb 19, 2015
    17,430
    96
    I assumed he was talking about the one in Luling. They've been having some major consistency problems. I used to take day trips down there quite often but the last two or three times I went it was just bad. Like, bordering on inedible bad.

    I've quit going. Hope they correct it because when they were on, they were among the best.

    Whoa. Hate to hear that. Haven't been to Luling in a while. Always thought they had the best ribs anywhere, hands down.

    Now you are talking about the original City Market, not the one that opened as a result of the family split?
     

    Dash Riprock

    Well-Known
    Rating - 100%
    4   0   0
    Jan 8, 2009
    1,459
    66
    Austin
    Whoa. Hate to hear that. Haven't been to Luling in a while. Always thought they had the best ribs anywhere, hands down.

    Now you are talking about the original City Market, not the one that opened as a result of the family split?

    I think we're talking about different places. Unless I missed something, the family split was with Kreuz's in Lockhart, which turned into Smitty's while Kreuz's moved to a new building up the road a bit but still in Lockhart.

    afaik nothing like that happened with City Market in Luling.
     

    oldag

    TGT Addict
    Rating - 100%
    7   0   0
    Feb 19, 2015
    17,430
    96
    I think we're talking about different places. Unless I missed something, the family split was with Kreuz's in Lockhart, which turned into Smitty's while Kreuz's moved to a new building up the road a bit but still in Lockhart.

    afaik nothing like that happened with City Market in Luling.

    Yep, same thing happened in Luling. City Market is the original. Luling Bar-B-Q is the spin-off. Just one block apart. A lot of folks confuse the two. City Market is far better.
     

    Dash Riprock

    Well-Known
    Rating - 100%
    4   0   0
    Jan 8, 2009
    1,459
    66
    Austin
    Yep, same thing happened in Luling. City Market is the original. Luling Bar-B-Q is the spin-off. Just one block apart. A lot of folks confuse the two. City Market is far better.

    Oh wow, I did not know that. I've seen the place across the road but never went there and did not realize there was a connection.
     
    Status
    Not open for further replies.
    Top Bottom